ERA

Download the full-sized PDF of Characterization of germination of Clostridium estertheticum sporesDownload the full-sized PDF

Analytics

Share

Permanent link (DOI): https://doi.org/10.7939/R36688R7C

Download

Export to: EndNote  |  Zotero  |  Mendeley

Communities

This file is in the following communities:

Graduate Studies and Research, Faculty of

Collections

This file is in the following collections:

Theses and Dissertations

Characterization of germination of Clostridium estertheticum spores Open Access

Descriptions

Other title
Subject/Keyword
blown pack spoilage
Clostridium estertheticum
spores
vacuum package
germination
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Rajagopal, Suraksha
Supervisor and department
McMullen, Lynn (Agricultural, Food and Nurtitonal Science)
Examining committee member and department
Jeon, Byeonghwa (School of Public health)
Ganzle, Michael (Agricultural, Food and Nurtitonal Science)
Yang, Xianqin (Agriculture and Agri-Food Canada
Department
Department of Agricultural, Food, and Nutritional Science
Specialization
Food Science and Technology
Date accepted
2014-01-21T15:33:18Z
Graduation date
2014-06
Degree
Master of Science
Degree level
Master's
Abstract
ABSTRACT The germination of Clostridium estertheticum, the primary organism responsible for early blown pack spoilage, was investigated. Presence of C. estertheticum in blown packages was confirmed. The effect of pH, temperature and oxygen on germination of spores was established. Germination rate of spores increased as pH approached neutrality, with an optimal germination rate at pH 7.0. Temperatures between -1.5 and 10C did not affect germination of spores. Spores germinated equally well in aerobic conditions as they did in anaerobic conditions. A fraction of heat activated C. estertheticum spores germinated and died when heated in meat juice medium at 80C for 10 min. Amino acids and lactate were screened for possible germinants of C. estertheticum. C. estertheticum spores germinate in meat with lactate as the potential germinant. This information can be used to design intervention methods for prevention of blown pack spoilage.
Language
English
DOI
doi:10.7939/R36688R7C
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
Citation for previous publication

File Details

Date Uploaded
Date Modified
2014-06-15T07:06:07.841+00:00
Audit Status
Audits have not yet been run on this file.
Characterization
File format: pdf (Portable Document Format)
Mime type: application/pdf
File size: 857883
Last modified: 2015:10:12 19:31:45-06:00
Filename: thesis_LMc_edits_using_track_changes-jan20 (3).pdf
Original checksum: 06e9a7aa89e0ecf0be536dcb8305ece4
Well formed: true
Valid: true
File author: AAFCAdmin
Page count: 99
File language: en-CA
Activity of users you follow
User Activity Date