A review on the application of microcalorimetry in analyzing the thermokinetics of food microorganisms

The crucial role of microorganisms in food processing, storage and human health (e.g., gut microbial-medicated diseases) drives the development of novel analytical methods and tools to understand their behavior and interactions with food matrix and human beings at various levels. Isothermal calorimetry presents a promising technique for monitoring heat changes associated with microbial growth and metabolism in real time. This approach facilitates the development of mathematical growth models to calculate thermokinetic parameters, providing a distinct perspective on microbial-related food processes, deterioration, and consumption. This review delves into the mechanism of using isothermal calorimetry for microbial growth measurement, covering the underlying physical chemistry, practical sample handling, and the modeling and parameters involved. The current and prospective applications of microcalorimetry in assessing food microorganisms within the context of food science are highlighted. While limitations exist, microcalorimetry offers a unique thermokinetic perspective, serving as a valuable supplementary practice for food microbial analysis. This article is intended to guide food scientists in better understanding the food microorganisms from a thermokinetic standpoint.