The Potential and Impact of High Pressure as Unit Operation for Food Processing

Knorr, Dietrich; Heinz, Volker; Schlüter, Oliver; Zenker, M.

doi:10.1533/9781845698379.3.227

Cited by 9 publications

(3 citation statements)

References 2 publications

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“…Moreover, HP triggers germination more homogeneously, while added nutrients or chemicals might have an inhomogeneous distribution, especially in solid foods, leading to inconsistent germination within the products. Furthermore, HP treatments can simultaneously trigger germination and inactivate the germinated spores, while spores germinated under nutrient/chemical triggers require further inactivation steps (Gould and Sale, 1970; Knorr et al, 1998, 2010; Georget et al, 2014a,c; Sevenich and Mathys, 2018). Additionally, previous research has suggested that the cause of spore HP superdormancy is different from spore nutrient superdormancy (Wei et al, 2010).…”

Section: Future Research Needsmentioning

confidence: 99%

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Zhang

Mathys

2019

Front. Microbiol.

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Bacterial spore control strategies based on the germination-inactivation principle can lower the thermal load needed to inactivate bacterial spores and thus preserve food quality better. However, the success of this strategy highly depends on the germination of spores, and a subpopulation of spores that fail to germinate or germinate extremely slowly hinders the application of this strategy. This subpopulation of spores is termed ‘superdormant (SD) spores.’ Depending on the source of the germination stimulus, SD spores are categorized as nutrient-SD spores, Ca2+-dipicolinic acid SD spores, dodecylamine-SD spores, and high pressure SD spores. In recent decades, research has been done to isolate these different groups of SD spores and unravel the cause of their germination deficiency as well as their germination capacities. This review summarizes the challenges caused by SD spores, their isolation and characterization, the underlying mechanisms of their germination deficiency, and the future research directions needed to tackle this topic in further depth.

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Section: Future Research Needsmentioning

confidence: 99%

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Zhang

Mathys

2019

Front. Microbiol.

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“…Spore germination can be triggered by different stimuli, including nutrients, Ca 2+dipicolinic acid (Ca 2+ -DPA), and isostatic high pressure (HP) (Gould, 1970;Setlow, 2003;Gould, 2006;Baier et al, 2011;Reineke et al, 2013b;Sevenich and Mathys, 2018). From a practical perspective, HP offers clear advantages over other germination-triggering strategies: food products can be treated more homogenously, addition of chemicals like Ca 2+ -DPA are not necessary, and germinated spores and other vegetative cells can be inactivated simultaneously (Gould and Sale, 1970;Knorr et al, 1998;Georget et al, 2014;Doona et al, 2016;Sevenich and Mathys, 2018;Zhang and Mathys, 2019). As a promising nonthermal spore-controlling method, HP also retains food quality better than the state-of-the-art heat sterilization in terms of nutritional value, color and other sensorial attributes (Martinez-Monteagudo et al, 2014;Sevenich and Mathys, 2018).…”

Section: Introduction Isostatic High Pressure Processing As a Basis Fmentioning

confidence: 99%

Flow Cytometry Combined With Single Cell Sorting to Study Heterogeneous Germination of Bacillus Spores Under High Pressure

et al. 2020

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“…This review will focus on high pressure (HP)‐mediated germination as it has the highest potential for implementation in germination‐inactivation strategies for the food industry. Advantages include homogeneous treatment of food products without the need for chemical addition, simultaneous spore germination and inactivation of vegetative cells, minimal adverse effects on the food quality, and good consumer acceptance (Gould & Sale, 1970; Knorr et al., 1998; Martínez‐Monteagudo et al., 2014; Sevenich & Mathys, 2018; Zhang & Mathys, 2019). It is worth noting that HP can be applied in continuous dynamic (Dong et al., 2015; Georget, Miller, et al., 2014) and discontinuous isostatic modes (Knorr et al., 2010).…”

Section: Introductionmentioning

confidence: 99%

Bacillus spore germination at moderate high pressure: A review on underlying mechanisms, influencing factors, and its comparison with nutrient germination

Delbrück

Zhang

Heydenreich

et al. 2021

Comp Rev Food Sci Food Safe

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Spore‐forming bacteria are resistant to stress conditions owing to their ability to form highly resistant dormant spores. These spores can survive adverse environmental conditions in nature, as well as decontamination processes in the food and related industries. Bacterial spores may return to their vegetative state through a process called germination. As spore germination is critical for the loss of resistance, outgrowth, and development of pathogenicity and spoilage potential, the germination pathway has piqued the interest of the scientific community. The inhibition and induction of germination have critical applications in the food industry. Targeted germination can aid in decreasing the resistance of spores and allow the application of milder inactivation procedures. This germination‐inactivation strategy allows better maintenance of important food quality attributes. Different stimuli are reported to trigger germination. Among those, isostatic high pressure (HP) has gained increasing attention due to its potential applications in industrial processes. However, pressure‐mediated spore germination is extremely heterogeneous as some spores germinate rapidly, while others exhibit slow germination or do not undergo germination at all. The successful and safe implementation of the germination‐inactivation strategy, however, depends on the germination of all spores. Therefore, there is a need to elucidate the mechanisms of HP‐mediated germination. This work aimed to critically review the current state of knowledge on Bacillus spore germination at a moderate HP of 50–300 MPa. In this review, the germination mechanism, heterogeneity, and influencing factors have been outlined along with knowledge gaps.

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The Potential and Impact of High Pressure as Unit Operation for Food Processing

Cited by 9 publications

References 2 publications

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies

Flow Cytometry Combined With Single Cell Sorting to Study Heterogeneous Germination of Bacillus Spores Under High Pressure

Bacillus spore germination at moderate high pressure: A review on underlying mechanisms, influencing factors, and its comparison with nutrient germination

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