Mechanisms of Bacillus subtilis spore inactivation by single- and multi-pulse high hydrostatic pressure (MP-HHP)

Mok, Jin Hong; Sun, Yaxin; Pyatkovskyy, Taras; Hu, Xiaosong; Sastry, Sudhir K.

doi:10.1016/j.ifset.2022.103147

Cited by 9 publications

(5 citation statements)

References 45 publications

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“…Spores can survive the low pH of the gastric barrier and traditional food industry production due to their strong resistance and become effective substitutes for probiotics. [9][10][11] Therefore, the preparation of high-purity spores is crucial for laboratory research on spore mechanisms to prevent the spread of infectious diseases or using spores as probiotics to determine their characteristics. 12 Indeed, cultures that have sporulated in the laboratory are commonly seen to contain signicant amounts of vegetative cells as the spores released by mother cells during the spore formation process are triggered by nutritional deciency.…”

Section: Introductionmentioning

confidence: 99%

Selective purification and rapid quantitative detection of spores using a “stepped” magnetic flow device

Li,

Liu,

Guo

et al. 2024

Anal. Methods

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Section: Introductionmentioning

confidence: 99%

Selective purification and rapid quantitative detection of spores using a “stepped” magnetic flow device

Li,

Liu,

Guo

et al. 2024

Anal. Methods

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“…Prophages can alter the frequency of sporulation and modulate the timely induction of sporulation and spore germination [ 36 ]. Recently, it was shown that prophage phi3T targeting Bacillus subtilis increases the rate of sporulation and affects the spore-germination time [ 40 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization and Genome Study of a Newly Isolated Temperate Phage Belonging to a New Genus Targeting Alicyclobacillus acidoterrestris

Shymialevich

Wójcicki

Świder

et al. 2023

Genes

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The spoilage of juices by Alicyclobacillus spp. remains a serious problem in industry and leads to economic losses. Compounds such as guaiacol and halophenols, which are produced by Alicyclobacillus, create undesirable flavors and odors and, thus, decrease the quality of juices. The inactivation of Alicyclobacillus spp. constitutes a challenge because it is resistant to environmental factors, such as high temperatures, and active acidity. However, the use of bacteriophages seems to be a promising approach. In this study, we aimed to isolate and comprehensively characterize a novel bacteriophage targeting Alicyclobacillus spp. The Alicyclobacillus phage strain KKP 3916 was isolated from orchard soil against the Alicyclobacillus acidoterrestris strain KKP 3133. The bacterial host’s range and the effect of phage addition at different rates of multiplicity of infections (MOIs) on the host’s growth kinetics were determined using a Bioscreen C Pro growth analyzer. The Alicyclobacillus phage strain KKP 3916, retained its activity in a wide range of temperatures (from 4 °C to 30 °C) and active acidity values (pH from 3 to 11). At 70 °C, the activity of the phage decreased by 99.9%. In turn, at 80 °C, no activity against the bacterial host was observed. Thirty minutes of exposure to UV reduced the activity of the phages by almost 99.99%. Based on transmission-electron microscopy (TEM) and whole-genome sequencing (WGS) analyses, the Alicyclobacillus phage strain KKP 3916 was classified as a tailed bacteriophage. The genomic sequencing revealed that the newly isolated phage had linear double-stranded DNA (dsDNA) with sizes of 120 bp and 131 bp and 40.3% G+C content. Of the 204 predicted proteins, 134 were of unknown function, while the remainder were annotated as structural, replication, and lysis proteins. No genes associated with antibiotic resistance were found in the genome of the newly isolated phage. However, several regions, including four associated with integration into the bacterial host genome and excisionase, were identified, which indicates the temperate (lysogenic) life cycle of the bacteriophage. Due to the risk of its potential involvement in horizontal gene transfer, this phage is not an appropriate candidate for further research on its use in food biocontrol. To the best of our knowledge, this is the first article on the isolation and whole-genome analysis of the Alicyclobacillus-specific phage.

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“…HHP treatment, at low or moderate temperatures, results in microbial vegetative cell inactivation, but it is not effective for spore deactivation, which show high pressure resistance and require higher pressure treatments (>1000 MPa) [16]. For the inactivation of bacterial and fungal spores, multi-pulse HHP treatment effectiveness has been documented [17]. This multi-pulse treatment consists of repeated cycles of compression, holding time, and decompression, which could reduce the pressure needed to inactivate microorganisms [14,17].…”

Section: Introductionmentioning

confidence: 99%

“…For the inactivation of bacterial and fungal spores, multi-pulse HHP treatment effectiveness has been documented [17]. This multi-pulse treatment consists of repeated cycles of compression, holding time, and decompression, which could reduce the pressure needed to inactivate microorganisms [14,17]. Furukawa et al [18] indicated that repeated cycles were effective to inactivate bacterial spores, since spore germination would be initiated during the first pressurization and the resulting vegetative cells would be increasingly injured by the second pressurization.…”

Section: Introductionmentioning

confidence: 99%

“…Despite the fact that the effectiveness of multi pulse high hydrostatic pressure treatment on bacterial inactivation has been demonstrated [17], to our knowledge, the application of this technology to food has not been investigated yet. Therefore, the aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure treatment on the safety and shelf-life of chicken burgers after storage at refrigeration (5 • C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers

Timón,

Palacios,

López-Parra

et al. 2023

Foods

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The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-treated burgers. Samples were treated at 400 and 600 MPa and a single or two cycles were applied. The results showed that mesophilic, psychrotrophic molds, yeast, and coliforms were significantly reduced by HHP treatment (p < 0.05), 600 MPa/1 s (2 cycles) leading to the maximum inactivation. Concerning color parameters, a significant increase in lightness/paleness (L*) and a reduction in redness (a*) and yellowness (b*) (p < 0.05) was observed in samples as 600 MPa were applied. Moreover, 600 MPa/1 s (2 cycles) caused the highest differences in the meat color (ΔE processing) of the chicken burgers. No HHP treatment significantly affected the degree of oxidation of samples (p > 0.05). However, 600 MPa/1 s (2 cycles) samples showed the highest values of TBA RS content after 15 days of storage (p < 0.05). Finally, the appearance, odor, taste, and global perception of cooked burgers were similar in all groups (p < 0.05). Therefore, treatments at 600 MPa produced a significant reduction in microbial counts but modified the color; however, the discoloration effect in the cooked burgers was not noticed by panelists.

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Mechanisms of Bacillus subtilis spore inactivation by single- and multi-pulse high hydrostatic pressure (MP-HHP)

Cited by 9 publications

References 45 publications

Selective purification and rapid quantitative detection of spores using a “stepped” magnetic flow device

Selective purification and rapid quantitative detection of spores using a “stepped” magnetic flow device

Characterization and Genome Study of a Newly Isolated Temperate Phage Belonging to a New Genus Targeting Alicyclobacillus acidoterrestris

Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers

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