Combined effects of ultra-high hydrostatic pressure and mild heat on the inactivation of Bacillus subtilis

LWT

Volumn 68, Issue , 2016, Pages 59-66

  Meng, Jun ^a   Gong, Yi ^a   Qian, Ping ^b   Yu, Jian Yong ^b   Zhang, Xiao Juan ^b   Lu, Rong Rong ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Dept of Chinese People's Liberation Army ^*  (China)

Author keywords

Combined inactivation; FT IR spectroscopy; Membrane permeability; Mild heat; Ultra high hydrostatic pressure

Indexed keywords

BACTERIOLOGY; FOOD PROCESSING; FOURIER TRANSFORM INFRARED SPECTROSCOPY; HYDRAULICS; LIQUID CRYSTALS; MEMBRANES; PHOSPHOLIPIDS; PROTEINS; HYDROSTATIC PRESSURE; INFRARED SPECTROSCOPY;

COMBINED INACTIVATION; FTIR SPECTROSCOPY; MEMBRANE PERMEABILITY; MILD HEATS; ULTRA HIGH HYDROSTATIC PRESSURE;

HYDROSTATIC PRESSURE; HYDRAULICS;

EID: 84962583385     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.12.010     Document Type: Article

References (37)

1. Akhtar S., Paredes-Sabja D., Torres J.A., Sarker M.R. Strategy to inactivate Clostridium perfringens spores in meat products. Food Microbiology 2009, 26(3):272-277.
2. Al-Qadiri H.M., Al-Alami N.I., Al-Holy M.A., Rasco B.A. Using fourier transform infrared (FT-IR) absorbance spectroscopy and multivariate analysis to study the effect of chlorine-induced bacterial injury in water. Journal of Agricultural and Food Chemistry 2008, 56(19):8992-8997.
3. -1). Journal of Food Science 2008, 73(2):54-61.
4. Alpas H., Kalchayanand N., Bozoglu F., Ray B. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. International Journal of Food Microbiology 2000, 60(1):33-42.
5. Ananta E., Heinz V., Knorr D. Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry. Food Microbiology 2004, 21(5):567-577.
6. Ananta E., Knorr D. Comparison of inactivation pathways of thermal or high pressure inactivated Lactobacillus rhamnosus ATCC 53103 by flow cytometry analysis. Food Microbiology 2009, 26(5):542-546.
7. Aouadhi C., Simonin H., Prévost H., de Lamballerie M., Maaroufi A., Mejri S. Inactivation of Bacillus sporothermodurans LTIS27 spores by high hydrostatic pressure and moderate heat studied by response surface methodology. LWT - Food Science and Technology 2013, 50:50-56.
8. Arroyo G., Sanz P.D., Préstamo G. Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopy. Journal of Applied Microbiology 1999, 86(3). 544-544.
9. Breeuwer P., Abee T. Assessment of viability of microorganisms employing fluorescence techniques. International Journal of Food Microbiology 2000, 55:193-200.
10. Cai S., Singh B.R. Identification of β-turn and random coil amide III infrared bands for secondary structure estimation of proteins. Biophysical Chemistry 1999, 80(1):7-20.
11. Chen H. Use of linear, weibull, and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk. Food Microbiology 2007, 24(3):197-204.
12. Chen H. Temperature-assisted pressure inactivation of Listeria monocytogenes in Turkey breast meat. International Journal of Food Microbiology 2007, 117(1):55-60.
13. Cléry-Barraud C., Gauberg A., Masson P., Vidal D. Combined effects of high hydrostatic pressure and temperature for inactivation of Bacillus anthracis spores. Applied and Environmental Microbiology 2004, 70(1):635-637.
14. From C., Pukall R., Schumann P., Hormazábal V., Granumh P.E. Toxin-producing ability among Bacillus spp. outside the Bacillus cereus group. Applied and Environmental Microbiology 2005, 71(3):1178-1183.
15. Gao Y.-L., Jiang H.-H. Optimization of process conditions to inactivate Bacillus subtilis by high hydrostatic pressure and mild heat using response surface methodology. Biochemical Engineering Journal 2005, 24(1):43-48.
16. Gao Y.-L., Ju X.-R., Jiang H.-H. Studies on inactivation of Bacillus subtilis spores by high hydrostatic pressure and heat using design of experiments. Journal of Food Engineering 2006, 77(3):672-679.
17. Gao Y.-L., Ju X.-R., Qiu W.-F., Jiang H.-H. Investigation of the effects of food constituents on Bacillus subtilis reduction during high pressure and moderate temperature. Food Control 2007, 18(10):1250-1257.
18. 2 treatment. International Journal of Food Microbiology 2001, 63(1-2):19-28.
19. Ju X.-R., Gao Y.-L., Yao M.-L., Qian Y. Response of Bacillus cereus spores to high hydrostatic pressure and moderate heat. LWT - Food Science and Technology 2008, 41(10):2104-2112.
20. Kalchayanand N., Dunne C.P., Sikes A., Ray B. Germination induction and inactivation of Clostridium spores at medium-range hydrostatic pressure treatment. Innovative Food Science and Emerging Technologies 2004, 5(3):277-283.
21. Klotz B., Mañas P., Mackey B.M. The relationship between membrane damage, release of protein and loss of viability in Escherichia coli exposed to high hydrostatic pressure. International Journal of Food Microbiology 2010, 137:214-220.
22. Lee D.U., Heinz V., Knorr D. Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg. Innovative Food Science and Emerging Technologies 2003, 4(4):387-393.
23. Mañas P., Mackey B.M. Morphological and physiological changes induced by high hydrostatic pressure in exponential- and stationary-phase cells of Escherichia coli: relationships with cell death. Applied and Environmental Microbiology 2004, 70(3):1545-1554.
24. Moussa M., Perrier-Cornet J.-M., Gervais P. Damage in Escherichia coli cells treated with a combination of high hydrostatic pressure and subzero temperature. Applied and Environmental Microbiology 2007, 73(20):6508-6518.
25. Nguyen Thi Minh H., Dantigny P., Perrier-Cornet J.-M., Gervais P. Germination and inactivation of Bacillus subtilis spores induced by moderate hydrostatic pressure. Biotechnology and Bioengineering 2010, 107(5):876-883.
26. Nguyen L.T., Tay A., Balasubramaniam V.M., Legan J.D., Turek E.J., Gupta R. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods. LWT - Food Science and Technology 2010, 43:525-534.
27. Paredes-Sabja D., Gonzalez M., Sarker M.R., Torres J.A. Combined effects of hydrostatic pressure, temperature, and pH on the inactivation of spores of Clostridium perfringens type A and Clostridium sporogenes in buffer solutions. Journal of Food Science 2007, 72(6):202-206.
28. San Martín M.F., Barbosa-Cánovas G.V., Swanson B.G. Food processing by high hydrostatic pressure. Critical Reviews in Food Science and Nutrition 2002, 42(6):627-645.
29. Santivarangkna C., Wenning M., Foerst P., Kulozik U. Damage of cell envelope of Lactobacillus helveticus during vacuum drying. Journal of Applied Microbiology 2007, 102(3):748-756.
30. Serment-Moreno V., Fuentes C., Barbosa-Cánovas G., Torres J.A., Welti-Chanes J. Evaluation of high pressure processing kinetic models for microbial inactivation using standard statistical tools and information theory criteria, and the development of generic time-pressure functions for process design. Food and Bioprocess Technology 2015, 8:1244-1257.
31. Shen T., Bos A.P., Brul S. Assessing freeze-thaw and high pressure low temperature induced damage to Bacillus subtilis cells with flow cytometry. Innovative Food Science and Emerging Technologies 2009, 10(1):9-15.
32. Shen T., Urrutia Benet G., Brul S., Knorr D. Influence of high-pressure-low-temperature treatment on the inactivation of Bacillus subtilis cells. Innovative Food Science and Emerging Technologies 2005, 6(3):271-278.
33. Ulmer H.M., Gänzle M.G., Vogel R.F. Effects of high pressure on survival and metabolic activity of Lactobacillus plantarum TMW1.460. Applied and Environmental Microbiology 2000, 66(9):3966-3973.
34. Ulmer H.M., Herberhold H., Fashsel S., Gänzle M.G., Winter R. Effects of pressure-induced membrane phase transitions on inactivation of horA, an ATP-dependent multidrug resistance transporter, in Lactobacillus Plantarum. Applied and Environmental Microbiology 2002, 68(3):1088-1095.
35. +-ATPase contribute to the tolerance against high-pressure carbon dioxide treatment in Saccharomyces cerevisiae. International Journal of Food Microbiology 2005, 105(2):131-137.
36. Yang B., Jiang Y., Wang R., Zhao M., Sun J. Ultra-high pressure treatment effects on polysaccharides and lignins of longan fruit pericarp. Food Chemistry 2009, 112(2):428-431.
37. Zimmermann M., Schaffner D.W., Aragão G.M.F. Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature. LWT - Food Science and Technology 2013, 53:107-112.