Response of spores to high-pressure processing

Comprehensive Reviews in Food Science and Food Safety

Volumn 6, Issue 4, 2007, Pages 103-119

  Black, Elaine P ^a   Setlow, Peter ^b   Hocking, Ailsa D ^c   Stewart, Cynthia M ^d   Kelly, Alan L ^e   Hoover, Dallas G ^a  

^a UNIVERSITY OF DELAWARE   (United States)

^b UNIVERSITY OF CONNECTICUT   (United States)

^c CSIRO   (Australia)

^d National Center for Food Safety and Technology   (United States)

^e UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ALICYCLOBACILLUS; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); CLOSTRIDIUM; FUNGI;

EID: 34548681451     PISSN: 15414337     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1541-4337.2007.00021.x     Document Type: Article

References (152)

1. Abe F. 2004. Piezophysiology of yeast: occurrence and significance. Cellular Molec Biol 50 : 437 45.
2. Ablett S, Darke AH, Lillford PJ, Martin DR. 1999. Glass formation and dormancy in bacterial spores. Int J Food Sci Technol 34 : 59 69.
3. Aertsen A, van Opstal I, Vanmuysen SC, Wuytack EY, Michiels CW. 2005. Screening for Bacillus subtilis mutants deficient in pressure-induced spore germination: identification of ykvU as a novel germination gene. FEMS Microbiol Lett 243 : 385 91.
4. Ahn J, Balasubramaniam VM, Yousef AE. 2007. Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int J Food Microbiol 113 : 321 9.
5. Alpas H, Kalchayanand, N, Bozoglu F, Ray B. 2000. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive stains of foodborne pathogens. Int J Food Microbiol 60 : 33 42.
6. Ananta E, Heinz V, Schluter O, Knorr D. 2001. Kinetic studies on the inactivation of Bacillus stearothermophilus spores suspended in food matrices. Innov Food Sci Emerg Technol 2 : 261 72.
7. Andersson A, Ronner U, Granum PE. 1995. What problems does the food industry have with the spore-forming pathogens Bacillus cereus and Clostridium perfringens? Int J Food Microbiol 28 : 145 55.
8. Atluri S, Ragkousi K, Cortezzo DE, Setlow P. 2006. Co-operativity between different nutrient receptors in germination of spores of Bacillus subtilis and reduction of this co-operativity by alterations in the GerB receptor. J Bacteriol 188 : 28 36.
9. Balasubramanian S, Balasubramaniam VM. 2003. Compression heating influence of pressure-transmitting fluids on bacterial inactivation during high pressure processing. Food Res Int 36 (7 661 8.
10. Balasubramaniam VM, Ting EY, Stewart CM, Robbins JA. 2004. Recommended laboratory practices for conducting high-pressure microbial inactivation experiments. Innov Food Sci Emerg Technol 5 : 299 306.
11. Bartlett DH. 2002. Pressure effects on in vivo microbial processes. Biochim Biophys Acta 1595 : 367 81.
12. Black EP, Kelly AL, Fitzgerald GF. 2005a. The combined effect of high pressure and nisin on microorganisms in milk. Innov Food Sci Emerg Technol 6 : 286 92.
13. Black EP, Koziol-Dube K, Guan D, Wei J, Setlow B, Cortezzo DE, Hoover DG, Setlow, P. 2005b. Factors influencing the germination of Bacillus subtilis spores via the activation of nutrient receptors by high pressure. Appl Environ Microbiol 71 : 5879 87.
14. Black EP, Huppertz T, Kelly AL, Fitzgerald GF. 2007a. Baroprotection of vegetative bacteria by milk constituents: a study of Listeria innocua. Int Dairy J 17 : 104 10.
15. Black EP, Wei J, Atluri S, Cortezzo DE, Koziol-Dube K, Hoover DG, Setlow P. 2007b. Analysis of factors influencing the rate of germination of spores of Bacillus subtilis by very high pressure. J Appl Microbiol 101 : 65 76.
16. Borge GIA, Skeie M, Sorhaug T, Langsrud T, Granum E. 2001. Growth and toxin profiles of Bacillus cereus isolated from different food sources. Int J Food Microbiol 6 : 237 46.
17. Braganza LF, Worcester DL. 1986. Structural changes in lipid bilayers and biological membranes caused by hydrostatic pressure. Biochemistry 25 : 7484 8.
18. Bridgman PW. 1912. Water under pressure. Proc Am Acad Arts Sci 48 : 450 558.
19. Brown KL. 2000. Control of bacterial spores. British Med Bull 56 : 158 71.
20. Bull MK, Szabo EA, Cole MB, Stewart CM. 2005. Toward validation of process criteria for high-pressure processing of orange juice with predictive models. J Food Prot 68 : 949 54.
21. Butz P, Funtenberger S, Haberditzl T, Tauscher B. 1996. High pressure inactivation of Byssochlamys ascospores and other heat-resistant molds. Lebens-Wiss Technol 29 : 404 10.
22. Cano RJ, Borucki M. 1995. Revival and identification of bacterial spores in 25- to 40-million-year-old amber. Science 268 : 1060 64.
23. Chapman B, Winley E, Fong ASW, Hocking AD, Stewart CM, Buckle KA. 2007. Ascospore inactivation and germination by high pressure processing is affected by ascospore age. Innov Food Sci Emerg Technol (in press).
24. Chen C, Tseng CW. 1997. Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii. Process Biochem 32 : 337 43.
25. Clery-Barraud C, Gaubert A, Masson P, Vidal D. 2004. Combined effects of high hydrostatic pressure and temperature for inactivation of Bacillus anthracis spores. Appl Environ Microbiol 70 : 635 7.
26. Cleveland J, Montville TJ, Nes IF, Chikindas ML. 2001. Bacteriocins: safe, natural antimicrobials for food preservation. Int J Food Microbiol 71 : 1 20.
27. Clouston JG, Wills PA. 1970. Kinetics of initiation of germination of Bacillus pumilus spores by hydrostatic pressure. J Bacteriol 103 : 140 3.
28. Cortezzo DE, Setlow P. 2005. Analysis of factors influencing the sensitivity of spores of Bacillus subtilis to DNA-damaging chemicals. J Appl Microbiol 98 : 606 17.
29. Cortezzo DE, Setlow B, Setlow P. 2004a. Analysis of the action of compounds that inhibit the germination of spores of Bacillus species. J Appl Microbiol 96 : 725 41.
30. Cortezzo DE, Koziol-Dube K, Setlow, B, Setlow P. 2004b. Treatment with oxidizing agents damages the inner membrane of spores of Bacillus subtilis and sensitizes the spores to subsequent stress. J Appl Microbiol 97 : 838 52.
31. Cowan A, Koppel DE, Setlow B, Setlow P. 2003. A soluble protein is immobile in dormant spores of Bacillus subtilis but is mobile in germinated spores: implications for spore dormancy. Proc Natl Acad Sci USA 100 : 4209 14.
32. Cowan AE, Olivastro EM, Koppel DE, Loshon CA, Setlow B, Setlow P. 2004. Lipids in the inner membrane of dormant spores of Bacillus species are immobile. Proc Natl Acad Sci USA 101 : 7733 8.
33. Crawford YJ, Murano EA, Olson DG, Shenoy K. Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast. J Food Prot 59 : 711 15.
34. Dasgupta AP, Hull RR. 1989. Late blowing of Swiss cheese: incidence of Clostridium tyrobutyricum in manufacturing milk. Aust J Dairy Technol 44 : 82 7.
35. de Heij WBC, van Schepdael LJMM, Moezelaar R, Van Den Berg RW. 2003. High-pressure sterilization: maximizing the benefits of adiabatic heating. Food Technol 57 (3 37 41.
36. Delves-Broughton J, Blackburn P, Evans RJ, Hugenholtz J. 1996. Applications of the bacteriocin, nisin. Antonie Van Leeuwenhoek 69 : 193 202.
37. Dijksterhuis J, Teunissen PGM. 2004. Dormant ascospores of Talaromyces macrosporus are activated to germinate after treatment with ultra-high pressure. J Appl Microbiol 96 : 162 9.
38. Dijksterhuis J, van Driel KGA, Sanders MG, Molenaar D, Houbraken JAMP, Samson RA, Kets EPW. 2002. Trehalose degradation and glucose efflux precede cell ejection during germination of heat-resistant ascospores of Talaromyces macrosporus. Arch Microbiol 178 : 1 7.
39. Donsì G, Ferrari G, Maresca P. 2003. On the modeling of the inactivation kinetics of Saccharomyces cerevisiae by means of combined temperature and high pressure treatments. Innov Food Sci Emerg Technol 4 : 35 44.
40. Douki T, Setlow B, Setlow P. 2005. Photosensitization of DNA by dipicolinic acid, a major component of spores of Bacillus species. Photochem Photobiol Sci 4 : 591 7.
41. Driks A. 1999. Bacillus subtilis spore coat. Microbiol Mol Biol Rev 63 : 1 20.
42. Driks A. 2002a. Overview: development in bacteria, spore formation in Bacillus subtilis. Cell Mol Life Sci 59 : 389 91.
43. Driks A. 2002b. Proteins of the spore core and coat. In : Sonenshein AL, Hoch JA, Losick R, editors. Bacillus subtilis and its closest relatives: from genes to cells. Washington, D.C. : American Society for Microbiology. p 527 35.
44. Farkas DF, Hoover DG. 2000. High pressure processing. Kinetics of microbial inactivation for alternative food processing technologies. J Food Sci Supp : 47 64.
45. Furukawa S, Shimoda M, Hayakawa I. 2003. Mechanism of the inactivation of bacterial spores by reciprocal pressurization treatment. J Appl Microbiol 94 : 836 41.
46. Gao Y, Ju XR, Jiang HH. 2006a. Studies on inactivation of Bacillus subtilis spores by hydrostatic pressure and heat using design of experiments. J Food Eng 77 : 672 79.
47. Gao Y, Ju XR, Jiang HH. 2006b. Analysis of reduction of Geobacillus stearothermophilus spores treated with hydrostatic pressure and mild heat in milk buffer. J Biotechnol 125 : 351 60.
48. Gerhardt P, Marquis RE. 1989. Spore thermoresistance mechanisms. In : Smith I, Slepecky RA, Setlow P, editors. Regulation of prokaryotic development. Washington American Society for Microbiology. p 43 63.
49. Goh ELC, Hocking AD, Stewart CM, Buckle KA, Fleet GH. 2007. Baroprotective effect of increased solute concentrations on yeasts and moulds during high pressure processing. Innov Food Sci Emerg Technol (in press).
50. Gola S, Foman C, Carpi G, Maggi A, Cassara A, Rovere P. 1996. Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated at high pressures. In : Hayashi R, Balny C, editors. High pressure bioscience and biotechnology. Amsterdam: Elsevier Science B.V. p 253 9.
51. Gould GW, Jones MV. 1989. Combination and synergistic effects. In : Gould GW, editor. Mechanisms of action of food preservation procedures. London : Elsevier Applied Science. p 401 21.
52. Gould GW, Sale AJH. 1970. Initiation of germination of bacterial spores by hydrostatic pressure. J Gen Microbiol 60 : 335 46.
53. Granum PE, Baird-Parker TC. 2000. Bacillus species. In : Lund BM, Baird-Parker AC, Gould GW, editors. The microbiological safety and quality of food. Gaithersburg, Md. Aspen Publishing. p 1029 39.
54. Haas GJ, Prescott HE, Dudley E, Dik R, Hintlian C, Keane L. 1989. Inactivation of microorganisms by carbon dioxide under pressure. J Food Safety 9 : 253 65.
55. Hashizume C, Kimura K, Hayashi R. 1995. Kinetic analysis of yeast inactivation by high pressure treatment at low temperatures. Biosci Biotechnol Biochem 59 : 1455 59.
56. Hauben KJA, Bernaerts K, Michiels CW. 1998. Protective effect of calcium on inactivation of Escherichia coli by hydrostatic pressure. J Appl Microbiol 85 : 678 84.
57. Hayakawa I. Kanno T, Tomita M, Fujio Y. 1994. Oscillatory compared with continuous high pressure sterilization on Bacillus stearothermophilus spores. J Food Sci 59 : 164 7.
58. Heinz V, Knorr D. 2001. Effects of high pressure on spores. In : Hendrickx MEG, Knorr D, editors. Ultra-high pressure treatment of foods. New York : Kluwer Academic/Plenum Publishers. p 77 113.
59. Hendrickx M, Knorr D. 2001. Ultra-high pressure treatments of foods. Plenum Publishers. p 87 106.
60. Hite BH. 1899. The effects of pressure in the preservation of milk. Bull WV Univ Agric Exp Sta Morgantown. 58 : 15 35.
61. Hite BH, Giddings NJ, Weakly CE. 1914. The effects of pressure on certain microorganisms encountered in the preservation of fruits and vegetables. Bull WV Univ Agric Exp Sta Morgantown 146 : 1 67.
62. Hocking AD, Begum M, Stewart CM. 2006. Inactivation of fruit spoilage yeasts and moulds using high pressure processing. In : Hocking AD, Pitt JI, Samson RA, Thrane U, editors. Advances in food mycology. New York : Springer. p 239 46.
63. Igarashi T, Setlow P. 2005. Interaction between individual protein components of the GerA and GerB nutrient receptors that trigger germination of Bacillus subtilis spores. J Bacteriol 187 : 2513 18.
64. Igura N, Kamimura Y, Islam MS, Shimoda M, Hayakawa I. 2003. Effects of minerals on resistance of Bacillus subtilis spores to heat and high pressure. Appl Environ Microbiol 69 : 6307 10.
65. Jones CA, Padula NL, Setlow P. 2005. Effect of mechanical abrasion on the viability, disruption and germination of spores of Bacillus subtilis. J Appl Microbiol 99 : 1484 94.
66. Kalchayanand N, Sikes A, Dunne CP, Ray B. 1998a. Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria. J Food Prot 61 : 425 31.
67. Kalchayanand N, Sikes A, Dunne CP, Ray B. 1998b. Factors influencing death and injury of foodborne pathogens by hydrostatic pressure-pasteurization. Food Microbiol 15 : 207 14.
68. Kalchayanand N, Dunne, CP, Sikes A, Ray B. 2003. Inactivation of bacterial endospores by combined action of hydrostatic pressure and bacteriocins in roast beef. J Food Safety 23 : 219 33.
69. Kamihara M, Taniguchi M, Kobayashi T. 1987. Sterilization of microorganisms with supercritical carbon dioxide. Agr Biol Chem 51 : 407 12.
70. Karatas S, Ahi E. 1992. Inactivation of Aspergillus species and Paecilomyces fulvus at high hydrostatic pressure. Lebens Wiss Technol 25 : 395 7.
71. Kennedy MJ, Reader SL, Swierczynski LM. 1994. Preservation records of micro-organisms: evidence of the tenacity of life. Microbiology 140 : 2513 29.
72. Kim H, Hahn M, Grabowski P, McPherson DC, Otte MM, Wang R, Ferguson CC, Eichenberger P, Driks A. 2006. Bacillus subtilis spore coat protein interaction network. Mol Microbiol 59 : 487 502.
73. Klobutcher LA, Ragkousi K, Setlow P. 2006. The Bacillus subtilis spore coat provides "eat" resistance during phagosomal predation by the protozoan Tetrahymena thermophila. Proc Natl Acad Sci USA 103 : 165 70.
74. Koutchma T, Guo B, Patazca E, Parisi B. 2005. High pressure-high temperature sterilization from kinetic analysis to process verification. J Food Proc Eng 28 : 610 29.
75. Leuschner RGK, Lillford PJ. 2003. Thermal properties of bacterial spores and biopolymers. Int J Food Microbiol 80 : 131 43.
76. Lopez-Pedemonte TJ, Roig-Sagues AX, Trujillo AJ, Capellas M, Guamis B. 2003. Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme. J Dairy Sci 86 : 3075 81.
77. Lund BM. 1990. Foodborne disease due to Bacillus and Clostridium species. Lancet 336 : 982 6.
78. Maggi A, Gola S, Spotti E, Rovere P, Mutti P. 1994. High pressure treatment of ascospores of heat-resistant moulds and patulin in apricot nectar and water. Industria Conserve 69 : 26 9.
79. Margosch D, Ehrmann MA, Ganzle MG, Vogel RF. 2004a. Comparison of pressure and heat resistance of Clostridium botulinum and other endospores in mashed carrots. J Food Prot 67 : 2530 7.
80. Margosch D, Ganzle, MG, Ehrmann MA, Vogel RF. 2004b. Pressure inactivation of Bacillus endospores. Appl Environ Microbiol 70 : 7321 8.
81. Margosch D, Moravek M, Ganzle MG, Martlbauer E, Vogel RF, Ehrmann MA. 2005. Effect of pressure and heat on bacterial toxins. Food Technol Biotechnol 43 : 211 7.
82. Margosch D, Ehrmann MA, Buckow R, Heinz V, Vogel RF, Ganzle MG. 2006. High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature. Appl Environ Microbiol 72 : 3476 81.
83. Matser AM, Krebbers B, van den Berg RW, Bartels PV. 2003. Advantages of high pressure sterilisation on quality of food products. Trends Food Sci Technol 15 : 79 85.
84. Melly E, Genest, PC, Gilmore ME, Little S, Popham DL, Driks A, Setlow P. 2002. Analysis of the properties of spores of Bacillus subtilis prepared at different temperatures. J Appl Microbiol 92 : 1105 15.
85. Meyer RS, Cooper KL, Knorr D, Lelieveld HLM. 2000. High-pressure sterilization of foods. Food Technol 54 (11 67 72.
86. Mills G, Earnshaw R, Patterson MF. 1998. Effects of high hydrostatic pressure on Clostridium sporogenes spores. Lett Appl Microbiol 26 : 227 30.
87. Moerman F. 2005. High hydrostatic pressure inactivation of vegetative microorganisms, aerobic and anerobic spores in pork Marengo, a low acidic particulate food product. Meat Sci 69 : 225 32.
88. Moerman F, Mertens B, Demey L, Huyghebaert A. 2001. Reduction of Bacillus subtilis, Bacillus stearothermophilus and Streptococcus faecalis in meat batters by temperature-high pressure pasteurization. Meat Sci 59 : 115 25.
89. Nakayama A, Yano Y, Kobayashi S, Ishikawa M, Sakai K. 1996. Comparison of pressure resistances of spores of six Bacillus strains with their heat resistances. Appl Environ Microbiol 62 : 3897 900.
90. Nicholson WL, Munakata N, Horneck G, Melosh HJ, Setlow P. 2000. Resistance of Bacillus endospores to extreme terrestrial and extraterrestrial environments. Microbiol Mol Biol Rev 64 : 548 72.
91. Ogawa H, Fukuhisa K, Kubo Y, Fukumoto H. 1990. Pressure inactivation of yeasts, molds, and pectinesterase in Satsuma mandarin juice: effects of juice concentration, pH, and organic acids, and comparison with heat sanitation. Agric Biol Chem 54 : 1219 25.
92. Ogawa H, Fukuhisa K, Fukumoto, H. 1992. Effect of hydrostatic pressure on sterilization and preservation of citrus juice. In : Balny C, Hayashi R, Heremans K, Masson P, editors. High pressure and biotechnology. London : Colloque INSERM/John Libbey Eurotext Ltd. p 269 78.
93. Oh S, Moon MJ. 2003. Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures. J Food Prot 66 : 599 603.
94. Oxen P, Knorr D. 1993. Baroprotective effects of high solute concentration against inactivation of Rhodotorula rubra. Lebensmittel-Wiss Technol 26 : 220 3.
95. Pagan R, Esplugas S, Gongora-Nieto MM, Barbosa-Canovas GV, Swanson BG. 1998. Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies. Food Sci Technol Int 4 : 33 44.
96. Paidhungat M, Setlow P. 2002. Spore germination and outgrowth. In : Sonenshein AL, Hoch JA, Losick R, editors. Bacillus subtilis and its relatives: from genes to cells. Washington, D.C. : American Society for Microbiology. p 537 48.
97. Paidhungat M, Setlow B, Driks A, Setlow P. 2000. Characterization of spores of Bacillus subtilis which lack dipicolinic acid. J Bacteriol 182 : 5505 12.
98. 2+-dipicolinate. J Bacteriol 183 : 4886 93.
99. Paidhungat M, Setlow B, Daniels WB, Hoover DG, Papafragkou E, Setlow P. 2002. Mechanisms of initiation of germination of spores of Bacillus subtilis by pressure. Appl Environ Microbiol 68 : 3172 5.
100. Palhano FL, Gomes HL, Orlando MTD, Kurtenbach E, Fernandes PMB. 2004. Pressure response in the yeast Saccharomyces cerevisiae: from cellular to molecular approaches. Cellular Molec Biol 50 : 447 57.
101. Palou E, López-Malo A, Barbosa-Canovás GV, Welti-Chanes J, Swanson BG. 1997. Effect of water activity on high hydrostatic pressure inhibition of Zygosaccharomyces bailii. Lett Appl Microbiol 24 : 417 20.
102. Palou E, López-Malo A, Barbosa-Canovás GV, Welti-Chanes J, Davidson PM, Swanson BG. 1998. Effect of oscillatory high hydrostatic pressure treatments on Byssochlamys nivea ascospores suspended in fruit juice concentrates. Lett Appl Microbiol 27 : 375 8.
103. Patazca E, Koutchma T, Ramaswamy HS. 2006. Inactivation kinetics of Geobacillus stearothermophilus spores in water using high-pressure processing at elevated temperatures. J Food Sci 71 : 110 6.
104. Patterson MF, Quinn M, Simpson R, Gilmour A. 1995. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J Food Prot 58 : 524 9.
105. Pelczar PL, Igarashi T, Setlow D, Setlow P. 2007. The role of GerD in the germination of Bacillus subtilise spores. J Bacteriol 189 : 1090 98.
106. Pitt JI, Hocking AD. 1997. Fungi and food spoilage, 2nd ed. London : Blackie Academic and Professional. 592 p.
107. Popham DL. 2002. Specialized peptidoglycan of the bacterial endospore: the inner wall of the lockbox. Cell Mol Life Sci 59 : 426 33.
108. Rajan S, Ahn J, Balasubramaniam VM, Yousef AE. 2006a. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. J Food Prot 69 : 853 60.
109. Rajan S, Pandrangi S, Balasubramaniam VM, Yousef AE. 2006b. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing. LWT - Food Sci Technol 39 : 844 51.
110. Rasanayagam V, Balasubramianam VM, Ting E, Sizer CE, Bush C, Anderson C. 2003. Compression heating of selected fatty food materials during high pressure processing. J Food Sci 68 (1 254 9.
111. Raso J, Barbosa-Canovas G, Swanson BG. 1998a. Sporulation temperature affects initiation of germination and inactivation by high hydrostatic pressure of Bacillus cereus. J Appl Microbiol 85 : 17 24.
112. Raso J, Gongora-Nieto MM, Barbosa-Canovas GV, Swanson BG. 1998b. Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. Int J Food Microbiol 44 : 125 32.
113. Raso J, Palop A, Pagan R, Condon S. 1998c. Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment. J Appl Microbiol 85 : 849 54.
114. Reddy NR, Solomon HM, Tezloff RC, Rhodehamel EJ. 2003. Inactivation of Clostridium botulinum type A spores by high pressure processing at elevated temperatures. J Food Prot 66 : 1402 7.
115. Reddy NR, Tetzloff RC, Solomon HM, Larkin JW. 2006. Inactivation of Clostridium botulinum nonproteolytic type B spores by high pressure processing at moderate to elevated high temperatures. Innov Food Sci Emerg Technol 7 : 169 75.
116. Reyns KMFA, Veraverbeke EA, Michiels CW. 2003. Activation and inactivation of Talaromyces macrosporus ascospores by high hydrostatic pressure. J Food Prot 66 : 1035 42.
117. Roberts TA, Derrick CM. 1975. Sporulation of Clostridium putrefaciens and the resistance of the spores to heat, γ-radiation and curing salts. J Appl Bacteriol 38 : 33 7.
118. Roberts CM, Hoover DG. 1996. Sensitivity of Bacillus coagulans spores to combinations of high pressure, heat, acidity and nisin. J Appl Bacteriol 81 : 363 8.
119. Rodriguez AC, Larkin JW, Dunn J, Patazca E, Reddy NR, Alvarez-Medina M, Tetzloff R, Fleischman GJ. 2004. Model of the inactivation of bacterial spores by moist heat and high pressure. J Food Sci 69 : 367 74.
120. Ross AIV, Griffiths MW, Mittal GS, Deeth HC. 2003. Combining nonthermal technologies to control foodborne microorganisms. Int J Food Microbiol 89 (2-3 125 38.
121. Rovere P, Miglioli L, Lonneborg NG, Scaramuzza N, Gola S. 1998. Modeling and calculation of the sterilizing effect in high pressure heat-treatments. Industria Conserve 73 : 303 15.
122. Sale AJH, Gould GW, Hamilton WA. 1970. Inactivation of bacterial spores by hydrostatic pressure. J Gen Microbiol 60 : 323 34.
123. Salkinoja-Salonen MS, Vuorio R, Andersson MA, Kampfer P, Andersson MC, Honkanen-Buzalski T, Scoging AC. 1999. Toxigenic strains of Bacillus licheniformis related to food poisoning. Appl Environ Microbiol 65 : 4637 45.
124. Scurrah KJ, Roberston RE, Craven HM, Pearce LE, Szabo EA. 2006. Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatment. J Appl Microbiol 101 : 172 80.
125. Setlow P. 1994. Mechanisms which contribute to the long-term survival of spores of Bacillus species. J Appl Bacteriol 76 (Symposium Suppl 49S 60S.
126. Setlow P. 2003. Spore germination. Curr Opin Microbiol 6 : 550 6.
127. Setlow P. 2006. Spores of Bacillus subtilis: their resistance to radiation, heat and chemicals. J Appl Microbiol 101 514 25.
128. Setlow B, Cowan AE, Setlow P. 2003. Germination of spores of Bacillus subtilis with dodecylamine. J Appl Microbiol 95 : 637 48.
129. Setlow B, Atluri S, Kitchel R, Koziol-Dube K, Setlow P. 2006. Role of dipicolinic acid in the resistance and stability of spores of Bacillus subtilis with or without DNA protective α/β-type small, acid-soluble proteins. J Bacteriol 188 : 3740 7.
130. Shapiro RL, Hatheway C, Swerdlow DL. 1998. Botulism in the United States: a clinical and epidemiologic review. Ann Intern Med 129 : 221 8.
131. Shearer AEH, Dunne CP, Sikes A, Hoover DG. 2000. Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives and mild heat. J Food Prot 63 : 1503 10.
132. Smelt JPPM, Hellemons JC, Wouters PC, van Gerwen SJC. 2002. Physiological and mathematical aspects in setting criteria for decontamination of foods by physical means. Int J Food Microbiol 78 : 57 77.
133. Smith L.DS, Williams BL. 1984. The pathogenic anaerobic bacteria. In : Clostridium perfringens. 3rd ed. Springfield, Ill. : Charles C Thomas Publishers. p 101 36.
134. Splittstoesser DF, Churey JJ, Lee CY. 1994. Growth characteristics of aciduric sporeforming bacilli isolated from fruit juices. J Food Prot 57 : 1080 3.
135. Stewart CM, Dunne CP, Sikes A, Hoover DG. 2000. Sensitivity of spores of Bacillus subtilis and Clostridium sporogenes PA 3679 to combinations of high hydrostatic pressure and other processing parameters. Innov Food Sci Emerg Technol 1 : 49 56.
136. Taki Y, Awao T, Toba S, Mitsuura N. 1991. Sterilization of Bacillus sp. spores by hydrostatic pressure. In : Hayashi R, editor. High pressure science for food. Kyoto : San-Ei Pub. Co. p 217 24.
137. Timson WJ, Short AJ. 1965. Resistance of microorganisms to hydrostatic pressure. Biotechnol Bioeng 7 : 139 59.
138. Ting E, Balasubramaniam VM, Raghubeer E. 2002. Determining thermal effects in high pressure processing. Food Technol 56 (2 31 5.
139. Tovar-Rojo F, Chander M, Setlow B, Setlow P. 2002. The products of the spoVA operon are involved in dipicolinic acid uptake into developing spores of Bacillus subtilis. J Bacteriol 184 : 584 7.
140. van Opstal I, Bagamboula CF, Vanmuysen SCM, Wuytack EY, Michiels CW. 2004. Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments. Int J Food Microbiol 92 : 227 34.
141. Vepachedu VR, Setlow P. 2004. Analysis of the germination of spores of Bacillus subtilis with temperature-sensitive spo mutations in the spoVA operon. FEMS Microbiol Lett 239 : 71 7.
142. Vepachedu VR, Setlow P. 2005. Localization of SpoVAD to the inner membrane of spores of Bacillus subtilis. J Bacteriol 187 : 5677 82.
143. Vepachedu VR, Setlow P. 2007. Role of SpoVA proteins in the release of dipicolinic acid during germination of Bacillus subtilis spores triggered by dodecylamine or lysozyme. J Bacteriol 189 : 1565 72.
144. Voldřich M, Dobiáš J, Tichá L, Čřovský M, Krátká J. 2004. Resistance of vegetative cells and ascospores of the heat-resistant mold, Tallaromyces avellaneus, to high pressure treatment in apple juice. J Food Eng 61 : 541 3.
145. Vreeland RH, Rosenzweig WD, Powers DW. 2000. Isolation of a 250-million-year-old halotolerant bacterium from a primary salt crystal. Nature 407 : 897 900.
146. Westhoff DC, Dougherty SL. 1981. Characterization of Bacillus species isolated from spoiled ultrahigh temperature processed milk. J Dairy Sci 64 : 572 80.
147. Westphal AJ, Price PB, Leighton TJ, Wheeler KE. 2003. Kinetics of size changes of individual Bacillus thuringiensis spores in response to changes in relative humidity. Proc Natl Acad Sci USA 100 : 3461 6.
148. Wilson, MJ Baker R. 1997. High temperature/ultra-high pressure sterilization of low acid foods. PCT IB9601500/1997.
149. Wuytack EY, Michiels CW. 2001. A study on the effects of high pressure and heat on Bacillus subtilis at low pH. Int J Food Micro 64 : 333 41.
150. Wuytack EY, Boven S, Michiels CW. 1998. Comparative study of pressure-induced germination of Bacillus subtilis spores at low and high pressure. Appl Environ Microbiol 64 : 3220 4.
151. Wuytack EY, Soons J, Poschet F, Michiels CW. 2000. Comparative study of pressure- and nutrient-induced germination of Bacillus subtilis spores. Appl Environ Microbiol 66 : 257 61.
152. Zook CD, Parish ME, Braddock RJ, Balaban MO. 1999. High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juice. J Food Sci 64 : 533 5.