Browse > Article
http://dx.doi.org/10.5352/JLS.2011.21.8.1094

Inactivation of Bacterial Spores by High Pressure and Food Additive Combination  

Chung, Yoon-Kyung (Department of Nutrition and Culinary Science Hankyong National University)
Publication Information
Journal of Life Science / v.21, no.8, 2011 , pp. 1094-1099 More about this Journal
Abstract
Antimicrobial efficacy of high pressure (HP) can be enhanced by the application of additional hurdles. The objective of this study was to assess the enhancement in pressure lethality by tert-butylhydroquinone (TBHQ) treatment, against bacterial spores that are considered significant in the food industry. Spores of Clostridium sporogenes, Bacillus cereus and B. subtilis were prepared. Spore suspensions containing TBHQ (200 ppm, dissolved in dimethyl sulfoxide, DMSO) were pressurized at 650 or 700 MPa at 54-72$^{\circ}C$ for 5 min. Inactivation of bacterial spores resulted only with HP treatment. The population of B. subtilis spores was more inactivated by HP than those of B. cereus and C. sporogenes spores. Inactivation of C. sporogenes spores using pressure was more affected by the germinated population, compared to Bacillus spores. The inactivation of Bacillus spores increased when pressurized at 70$^{\circ}C$, compared to 54$^{\circ}C$. On the other hand, the degree of germination-induced lethality for Bacillus spores decreased at 70$^{\circ}C$. When spores were treated with a combination of DMSO-HP and TBHQ-HP, these treatments seemed to protect the spores against HP, especially at 54$^{\circ}C$. Further mechanistic studies involved in inducing germination by HP and using a subsequent sporicidal agent will be needed for a better understanding of bacterial spore inactivation.
Keywords
Bacterial spores; high pressure; tert-butylhydroquinone; dimethylsulfoxide; germination;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Sale, A. J. H., G. W. Gould, and W. A. Hamilton. 1970. Inactivation of bacterial spores by hydrostatic pressure. J. Gen. Microbiol. 60, 323-334.   DOI   ScienceOn
2 Setlow, P. 2006. Spores of Bacillus: their resistance to and killing by radiation, heat and chemicals. J. Appl. Microbiol. 101, 514-525.   DOI
3 Shearer, A. E. H., C. P. Dunne, A. Sikes, and D. G. Hoover. 2000. Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat. J. Food Prot. 63, 1503-1510.
4 Smelt, J. P. P. M. 1998. Recent advances in the microbiology of high pressure processing. Trends Food Sci. Technol. 9, 152-158.   DOI
5 Vurma, M., Y. K. Chung, T. H. Shellhammer, E. J. Turek, and A. E. Yousef. 2006. Use of phenolic compounds for sensitizing Listeria monocytogenes to high-pressure processing. Int. J. Food Microbiol. 106, 269-275.
6 Wuytack, E. Y., S. Boven, and C. W. Michiels. 1998. Comparative study of pressure-induced Bacillus subtilis spores at low and high pressure. Appl. Environ. Microbiol. 64, 3220-3224.
7 Lopez-Pedemonte, T., A. X. Roig-Sagues, A. J. Trujillo, M. Capellas, and B. Guamis. 2003. Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme. J. Dairy Sci. 86, 3075-3081   DOI
8 Mallidis, C. G. and D. Drizou. 1991. Effect of simultaneous application of heat and pressure on the survival of bacterial spores. J. Appl. Bacteriol. 71, 285-288.   DOI
9 Oh, S. and M. J. Moon. 2003. Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures. J. Food Prot. 66, 599-603.
10 Malone, A. S., Y. K. Chung, and A. E. Yousef. 2008. Proposed mechanism of inactivating Escherichia coli O157:H7 by ultra-high pressure in combination with tertbutylhydroquinone. J. Appl. Microbiol. 105, 2046-2057.   DOI
11 Paidhungat, M., B. Setlow, W. B. Daniels, D. G. Hoover, E. Papafragkou, and P. Setlow. 2002. Mechanisms of initiation of germination of spores of Bacillus subtilis by pressure. Appl. Environ. Microbiol. 68, 3172-3175.   DOI
12 Raso, J., M. M. Góngora-Nieto, G. V. Barbosa-Cánovas, and B. G. Swanson. 1998. Influence of several environmental factors on the initiation of germination and inactivation of Bacillus cereus by high hydrostatic pressure. Int. J. Food Microbiol. 44, 125-132.   DOI
13 Reddy, N. R., M. D. Pierson, and R. V. Lechowich. 1982. Inhibition of Clostridium botulinum by antioxidants, phenols, and related compounds. Appl. Environ. Microbiol. 43, 835-839.
14 Rovere, P., L. Miglioli, N. G. Lonneborg, N. Scaramuzza, and S. Gola. 1998. Modeling and calculation of the sterilizing effect in high pressure heat-treatments. Industria Conserve 73, 303-315.
15 Sala, F. J., P. Ibarz, A. Palop, J. Raso, and S. Condon. 1995. Sporulation temperature and heat resistance of Bacillus subtilis at different pH values. J. Food Prot. 58, 239-243.
16 Clouston, J. G. and P. A. Wills. 1969. Initiation of germination anf inactivation of Bacillus pumilus spores by hydrostatic pressure. J. Bacteriol. 97, 684-690.
17 Gueldner, R. C., D. M. Wilson, and A. Heidt. 1985. Volatile compounds inhibiting Aspergillus flavus. J. Food Chem. 33, 441-443.
18 Holters, C., B. Sojka, and H. Ludwig. 1997. Pressure-induced germination of bacterial spores from Bacillus subtilis and Bacillus stearothermophilus. pp. 257-260, In Heremans, K. (ed.), High pressure research in the biosciences and biotechnology. Leuven University Press, Leuven.
19 Heinz, V. and D. Knorr. 1996. High pressure inactivation kinetics of Bacillus subtilis cells by a three-state-model considering distributed resistance mechanisms. Food Biotechnol. 10, 149-161.   DOI
20 Heinz, V. and D. Knorr. 2001. Effects of high pressure on spores. pp. 77-113, In Hendrickx, M. E. G. and D. Knorr (eds.), Ultra-high pressure treatment of foods. Kluwer Academic/Plenum Publishers, New York.
21 Ismaiel, A. A. and M. D. Pierson. 1990. Inhibition of germination, outgrowth, and vegetative growth of Clostridium botulinum 67B by spice oils. J. Food Prot. 53, 755-758.
22 Khadre, M. A. and A. E. Yousef. 2001. Sporicidal action of ozone and hydrogen peroxide: a comparative study. Int. J. Food Microbiol. 71, 131-138.   DOI
23 Knorr, D. 1999. Novel approaches in food processing technology: new technologies for processing of foods and modifying function. Curr. Opin. Biotechnol. 10, 485-491.   DOI
24 Kurita, N., M. Miyaji, R. Kurane, Y. Takahara, and K. Ichimura. 1981 Antifungal activity of components of essential oils. Agric. Biol. Chem. 45, 945-952.   DOI
25 Cheftel, J. C. 1995. Review: high pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1, 75-90.   DOI
26 Al-Khayat, M. A. and G. Blank. 1985. Phenolic spice components sporostatic to Bacillus subtilis. J. Food Sci. 50, 971-974, 980.   DOI
27 Billon, C. M. P., C. J. McKirgan, P. J. McClure, and C. Adair. 1997. The effect of temperature on the germination of single spores of Clostridium botulinum 62A. J. Appl. Microbiol. 82, 48-56.   DOI
28 Chaibi, A., L. H. Ababouch, K. Belasri, S. Boucetta, and F. F. Busta. 1997. Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulinum 62A spores by essential oils. Food Microbiol. 14, 161-174   DOI
29 Chung, Y. K. and A. E. Yousef. 2008. Inactivation of barotolerant strains of Listeria monocytogenes and Escherichia coli O157:H7 by ultra high pressure and tert-butylhydroquinone combination. J. Microbiol. 46, 289-294.   DOI
30 Clery-Barraud, C., A. Gaubert, P. Masson, and D. Vidal. 2004. Combined effects of high hydrostatic pressure and temperature for inactivation of Bacillus anthracis spores. Appl. Environ. Microbiol. 70, 635-637.   DOI