Inactivation of Escherichia coli by Carbon Dioxide under Pressure

Ballestra, Patricia; Silva, A. Abreu Da; Cuq, Jean-Louis

doi:10.1111/j.1365-2621.1996.tb12212.x

Cited by 138 publications

(112 citation statements)

References 15 publications

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“…; therefore, it is a suitable agent for controlling food spoilage microorganisms (22,23,29). In recent years, the influence of high-pressure CO 2 on the vegetative cells of various species has been demonstrated (1,3,4,7,8,9,10,11,13,14,18,20,28).…”

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confidence: 99%

“…The antimicrobial effects of compressed CO 2 have been extensively studied to elucidate the mechanism. In such studies, the death of target cells has been variously explained as follows: the acidification by dCO 2 may cause the inactivation of key enzymes related to the essential metabolic process (1,5,6,7,13,18), the extraction of intracellular substances such as hydrophobic compounds in the cell wall and cytoplasmic mem- brane may result in microbial death (18), cell rupture due to the expansion of CO 2 within the cells may induce a loss of viability (3,26), the damage to the cell membrane due to swelling with compressed CO 2 may kill the cells, or an "anesthesia effect" may induce the inhibition of metabolic systems (13,14,27). Authors have demonstrated that the inactivation power of CO 2 was much greater in a continuous treatment (sudden decompression) under high-pressure carbonation than in a batch treatment (slow decompression) (26).…”

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confidence: 99%

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Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Shimoda

Kago

Kojima

et al. 2002

Appl Environ Microbiol

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The death kinetics of Aspergillus niger spores under high-pressure carbonation were investigated with respect to the concentration of dissolved CO 2 (dCO 2 ) and treatment temperature. All of the inactivation followed first-order death kinetics. The D value (decimal reduction time, or the time required for a 1-log-cycle reduction in the microbial population) in the saline carbonated at 10 MPa was 0.16 min at 52°C. The log D values were linearly related to the treatment temperature and the concentration of dCO 2 , but a significant interaction was observed between them.Heat treatment in food processing is a broadly effective method for inactivating human pathogens and spoilage microorganisms. However, the high temperature involved can cause undesirable changes in nutritional and sensory properties.The toxicity of CO 2 has been demonstrated for a wide range of microorganisms (5,6,12,17). Carbon dioxide, while exerting antimicrobial activity, causes little harm in foods, additives, etc.; therefore, it is a suitable agent for controlling food spoilage microorganisms (22,23,29). In recent years, the influence of high-pressure CO 2 on the vegetative cells of various species has been demonstrated (1,3,4,7,8,9,10,11,13,14,18,20,28).We succeeded in dissolving CO 2 in an aqueous medium to a nearly saturated level by supplying high-pressure CO 2 in microbubbles (high-pressure carbonation). As a consequence, the treatment time and temperature required for microbial inactivation could be substantially reduced (15,16,26). Recently, it was shown that the antimicrobial effect was not related to the pressure of CO 2 but to the concentration of dissolved CO 2 (dCO 2 ) (27). The experiments were carried out with saturated dCO 2 concentrations under various combinations of pressure and temperature conditions.Most spoilages of fruit juice are caused by yeast and mold, because the germination of bacterial spores is inhibited at the pH of fruit juice (30). Shimoda et al. (27) have reported that the inactivation temperature of Saccharomyces cerevisiae was reduced by about 30°C under high-pressure carbonation. As mold spores have only a moderate thermal resistance, the heat treatment in fruit juice production is intended primarily to inactivate mold spores. The effects of pressurized CO 2 on the inactivation of mold spores, however, have not been investigated. A mesophilic mold, Aspergillus niger, was used as a test strain because it is a common contaminant of foods and other products (24).The purpose of the present paper was to investigate separately the effects of dCO 2 concentration, treatment pressure, and temperature on the death kinetics of Aspergillus niger spores. Fungal strain. Spores of Aspergillus niger (ATCC 16888) were obtained from the Japan Collection of Microorganisms (Wako, Saitama, Japan).Preparation of the spore suspension of A. niger. The strain was cultured on potato dextrose agar plates (Eiken Chemical Co., Ltd., Tokyo, Japan) at 25°C over 10 days. Spores were collected by washing the surface of the culture. Final...

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confidence: 99%

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confidence: 99%

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Shimoda

Kago

Kojima

et al. 2002

Appl Environ Microbiol

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“…The inoculated media was immediately placed in a 4 L pressure vessel (Alloy Products Corp, Waukesha, WI) and made anaerobic through the use of a GasPak ™ EZ Anaerobe Container System Sachet (BD, Franklin Lakes, NJ).The serum bottles in the vessels were then pressurized to 1.0 MPa in the field with ultrapure CO 2 . Previous work has shown that CO 2 is very effective sterilant (Nakamura et al, 1994;Isenschmid et al, 1995;Ballestra et al, 1996;Shimoda et al, 1998;Hong and Pyun, 1999;Erkmen, 2000;Spilimbergo and Bertucco, 2003;Watanabe et al, 2003;Damar and Balaban, 2006;Oule et al, 2006Oule et al, , 2010Song et al, 2007). With this in mind, we reasoned that cultures grown at very high CO 2 pressures would likely result in a sterilization of most viable microorganisms, especially those accidentally introduced through contamination.…”

Section: Field Samplingmentioning

confidence: 99%

“…They are phylogenetically diverse, perform a variety of metabolic activities, and share very little evolutionary relationship to each other (Song et al, 2007;Bringel et al, 2008;Arioli et al, 2009). Capnophiles have been isolated from a variety of habitats including plants, mammalian cavities, wastewater, and animal rumens (Ballestra et al, 1996;Bringel et al, 2008;Ueda et al, 2008;Arioli et al, 2009). While a large degree of attention has been given to these bacteria for food and disease studies, little has been given to their presence and environmental significance in the deep subsurface.…”

Section: Introductionmentioning

confidence: 99%

Isolation and characterization of a CO2-tolerant Lactobacillus strain from Crystal Geyser, Utah, U.S.A.

et al. 2015

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When CO 2 is sequestered into the deep subsurface, changes to the subsurface microbial community will occur. Capnophiles, microorganisms that grow in CO 2 -rich environments, are some organisms that may be selected for under the new environmental conditions. To determine whether capnophiles comprise an important part of CO 2 -rich environments, an isolate from Crystal Geyser, Utah, U.S.A., a CO 2 -rich spring considered a carbon sequestration analog, was characterized. The isolate was cultured under varying CO 2 , pH, salinity, and temperature, as well as different carbon substrates and terminal electron acceptors (TEAs) to elucidate growth conditions and metabolic activity. Designated CG-1, the isolate is related (99%) to Lactobacillus casei in 16S rRNA gene identity, growing at PCO 2 between 0 and 1.0 MPa. Growth is inhibited at 2.5 MPa, but stationary phase cultures exposed to this pressure survive beyond 5 days. At 5.0 MPa, survival is at least 24 h. CG-1 grows in neutral pH, 0.25 M NaCl, and between 25 • and 45 • C and consumes glucose, lactose, sucrose, or crude oil, likely performing lactic acid fermentation. Fatty acid profiles between 0.1 and 1.0 MPa suggests decreases in cell size and increases in membrane rigidity. Transmission electron microscopy reveals rod shaped bacteria at 0.1 MPa. At 1.0 MPa, cells are smaller, amorphous, and produce abundant capsular material. Its ability to grow in environments regardless of the presence of CO 2 suggests we have isolated an organism that is more capnotolerant than capnophilic. Results also show that microorganisms are capable of surviving the stressful conditions created by the introduction of CO 2 for sequestration. Furthermore, our ability to culture an environmental isolate indicates that organisms found in CO 2 environments from previous genomic and metagenomics studies are viable, metabolizing, and potentially affecting the surrounding environment.

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“…Moreover, the HPCD-treated E. coli cells showed that increasing the treatment time decreases total proteins. In previous investigations, HPCD caused damage to the cytoplasmic membrane (Ballestra et al, 1996;White et al, 2006;Kim et al, 2009;Spilimbergo et al, 2009). Therefore, the protein loss in the HPCD-treated E. coli cells in this study was mainly ascribed to leakage of proteins into the media due to damage to the cytoplasmic membrane.…”

Section: Resultsmentioning

confidence: 99%

Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coli

Liao

Zhang

et al. 2011

Microbiology

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Protein changes in Escherichia coli, when subjected to high-pressure carbon dioxide (HPCD) at 10 MPa and 376C for 5-75 min, were assessed using the Bradford method, 2D electrophoresis (2-DE) and liquid chromatography-electrospray ionization-MS-MS (LC-ESI-MS-MS). The changes in DNA in E. coli under the same conditions were also investigated by using flow cytometry with propidium iodide and acridine orange, agarose gel electrophoresis (AGE) and the comet assay. The results showed that HPCD induced leakage loss of the proteins and DNA of E. coli as a function of treatment time. With regard to the protein changes, 182 proteins in the 2-DE profile were not found in the HPCD-treated E. coli. Among 20 selected protein spots exhibiting significant changes in intensity, 18 protein spots were identified as 15 known proteins and two as hypothetical proteins. These proteins were involved in cell composition, energy metabolism pathways, nucleic acid metabolism, global stress regulation and general metabolism. The DNA denaturation of E. coli induced by HPCD was demonstrated in this study for the first time to our knowledge, and the denaturation was enhanced by increasing treatment time. However, HPCD did not cause DNA degradation, as suggested by both AGE analysis and the comet assay.

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Inactivation of Escherichia coli by Carbon Dioxide under Pressure

Cited by 138 publications

References 15 publications

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Isolation and characterization of a CO2-tolerant Lactobacillus strain from Crystal Geyser, Utah, U.S.A.

Effects of high-pressure carbon dioxide on proteins and DNA in Escherichia coli

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