High-throughput method for a kinetics analysis of the high-pressure inactivation of microorganisms using microplates

Hasegawa, Toshimi; Hayashi, Manabu; Nomura, Kazuki; Hayashi, Mayumi; Kido, Miyuki; Ohmori, Tsuneo; Fukuda, Masao; Iguchi, Akinori; Ueno, S.; Shigematsu, Toru; Hirayama, Masao; Fujii, Tomoyuki

doi:10.1016/j.jbiosc.2012.02.001

Cited by 6 publications

(1 citation statement)

References 10 publications

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“…When necessary, YPD medium in plates was solidified 1.5% agar (Wako Pure Chemical Industries), as described previously (Shigematsu and others ). Growth at 30 °C in YPD medium was measured for 120 h using a Bio Microplate Reader HiTS TM (Scinics, Itabashi‐ku, Tokyo, Japan), following the methods described by Hasegawa and others (). We used stationary phase yeast cells throughout this study.…”

Section: Methodsmentioning

confidence: 99%

Barosensitivity in Saccharomyces cerevisiae is Closely Associated with a Deletion of the COX1 Gene

Nomura

Iwahashi

Iguchi

et al. 2015

Journal of Food Science

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High hydrostatic pressure causes physical stress to microorganisms; therefore, this technology may be applied to food pasteurization without introducing the unfavorable effects of thermal denaturation. However, its application is limited to high-value foods because the treatment requires a robust steel vessel and expensive pressurization equipment. To reduce these costs, we studied the pasteurization of Saccharomyces cerevisiae using relatively moderate high-pressure levels. A mutant strain isolated by ultraviolet mutagenesis showed significant loss of viability under high-pressure conditions. Gene expression analysis of the mutant strain revealed that it incurred a deletion of the COX1 gene. Our results suggest that the pressure-sensitivity can readily be introduced into industrial/food microorganisms by complementing a COX1 deleted mitochondria.

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Section: Methodsmentioning

confidence: 99%