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Zhang D, Tong D, Wang Z, Wang S, Jia Y, Ning Y. Inactivation mechanism of phenyllactic acid against Bacillus cereus spores and its application in milk beverage. Food Chem 2024; 453:139601. [PMID: 38754350 DOI: 10.1016/j.foodchem.2024.139601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2023] [Revised: 05/06/2024] [Accepted: 05/07/2024] [Indexed: 05/18/2024]
Abstract
Phenyllactic acid (PLA) as a natural phenolic acid exhibits antibacterial activity against non-spore-forming bacteria, while the inhibitory effect against bacterial spore remained unknown. Herein, this study investigated the inactivation effect of PLA against Bacillus cereus spores. The results revealed that the minimum inhibitory concentration of PLA was 1.25 mg/mL. PLA inhibited the outgrowth of germinated spores into vegetative cells rather than germination of spores. PLA disrupted the spore coat, and damaged the permeability and integrity of inner membrane. Moreover, PLA disturbed the establishment of membrane potential due to the inhibition of oxidative metabolism. SEM observations further visualized the morphological changes and structural disruption caused by PLA. Besides, PLA caused the degradation of DNA of germinated spores. Finally, PLA was applied in milk beverage, and showed promising inhibitory effect against B. cereus spores. This finding could provide scientific basis for the application of PLA against spore-forming bacteria in food industry.
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Affiliation(s)
- Dongchun Zhang
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Danya Tong
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Zhixin Wang
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Shijie Wang
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China
| | - Yingmin Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yawei Ning
- College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.
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Sun Y, Shao L, Liu Y, Zou B, Wang H, Li X, Dai R. Inactivation of Bacillus cereus spores by ohmic heating: Efficiency and changes of spore biological properties. Int J Food Microbiol 2024; 421:110784. [PMID: 38897047 DOI: 10.1016/j.ijfoodmicro.2024.110784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 05/13/2024] [Accepted: 06/02/2024] [Indexed: 06/21/2024]
Abstract
Bacillus cereus spores pose a significant concern during food processing due to their high resistance to environmental stress. Ohmic heating (OH) is an emerging and alternative heating technology with potential for inactivating such spores. This study evaluated the inactivation effects and the biological property changes of Bacillus cereus spores during OH treatments. OH effectively inactivated spores in milk, orange juice, broth, rice soup, and buffer solution in less time than oil bath heating (OB). A decrease in NaCl content improved spore inactivation at the same temperature. Spores were more sensitive to acid at 80-85 °C with OH treatment. Furthermore, OH at 10 V/cm and 50 Hz could reduce the spore resistance and inhibit an increase in spore hydrophobicity and spore aggregation. Both heating methods resulted in significant dipicolinic acid (DPA) leakage and damage to the cortex and inner membranes of the spores. However, OH at 10 V/cm and 50 Hz had the lowest DPA leakage and inflicted the least damage to the inner membrane. The damage to the spore's inner membrane was considered the primary reason for inactivation by OB and OH treatments. Still, OH at 10 V/cm and 50 Hz might also block the germination or outgrowth of treated spores or cause damage to the spore core.
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Affiliation(s)
- Yingying Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Lele Shao
- College of Tea & Food Science and Technology, Anhui Agricultural University, No. 130 Changjiang West Road, Hefei 230036, PR China
| | - Yana Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Bo Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Han Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No.17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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Hai D, Jiang H, Meng Z, Qiao M, Xu T, Song L, Huang X. The Impact of High Temperature on Microbial Communities in Pork and Duck Skin. Microorganisms 2023; 11:2869. [PMID: 38138014 PMCID: PMC10746068 DOI: 10.3390/microorganisms11122869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 11/12/2023] [Accepted: 11/16/2023] [Indexed: 12/24/2023] Open
Abstract
Pork skin and duck skin are highly favored by consumers in China, and high-temperature processing methods are widely employed in cooking and food preparation. However, the influence of high-temperature treatment on the microbial communities within pork skin and duck skin remains unclear. In this study, a high-temperature treatment method simulating the cooking process was utilized to treat samples of pork skin and duck skin at temperatures ranging from 60 °C to 120 °C. The findings revealed that high-temperature treatment significantly altered the microbial communities in both pork skin and duck skin. Heat exposure resulted in a decrease in microbial diversity and induced changes in the relative abundance of specific microbial groups. In pork skin, high-temperature treatment led to a reduction in bacterial diversity and a decline in the relative abundance of specific bacterial taxa. Similarly, the relative abundance of microbial communities in duck skin also decreased. Furthermore, potential pathogenic bacteria, including Gram-positive and Gram-negative bacteria, as well as aerobic, anaerobic, and facultative anaerobic bacteria, exhibited different responses to high-temperature treatment in pork skin and duck skin. These findings highlighted the substantial impact of high-temperature processing on the composition and structure of microbial communities in pork skin and duck skin, potentially influencing food safety and quality. This study contributed to an enhanced understanding of the microbial mechanisms underlying the alterations in microbial communities during high-temperature processing of pork skin and duck skin, with significant implications for ensuring food safety and developing effective cooking techniques.
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Affiliation(s)
- Dan Hai
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Haisheng Jiang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
| | - Ziheng Meng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
| | - Mingwu Qiao
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Tian Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
| | - Lianjun Song
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
| | - Xianqing Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China; (D.H.); (H.J.); (Z.M.); (M.Q.); (T.X.); (L.S.)
- Henan Engineering Technology Research Center of Food Processing and Circulation Safety Control, Zhengzhou 450002, China
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Inactivation mechanism of slightly acidic electrolyzed water on Bacillus cereus spores. Food Microbiol 2022; 103:103951. [DOI: 10.1016/j.fm.2021.103951] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Revised: 09/11/2021] [Accepted: 11/19/2021] [Indexed: 01/18/2023]
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Sporicidal mechanism of the combination of ortho-phthalaldehyde and benzyldimethyldodecylammonium chloride as a disinfectant against the Bacillus subtilis spores. Braz J Microbiol 2022; 53:547-556. [PMID: 35143017 PMCID: PMC9151947 DOI: 10.1007/s42770-022-00695-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 02/01/2022] [Indexed: 02/01/2023] Open
Abstract
Previous studies have shown that the combination disinfectant, Ortho-phthalaldehyde and benzyldimethyldodecylammonium chloride (ODB), can effectively kill a variety of microorganisms, such as Escherichia coli, Staphylococcus aureus, and Candida albicans. To observe the sporicidal ability and mechanism of ODB for spores, Bacillus subtilis spores were used as the research object in this experiment. TEM images revealed that ODB destroyed the integrity of the coat, cortex, and inner membrane of the spores after 0.5-h treatment, and the nuclear material was also broken and exuded after 4-h treatment. The broken structure led to the release of dipicolinic acid (DPA) in large amount. The results show that B. subtilis spores can be effetely killed by ODB through destroying the structure of the spores.
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What's new and notable in bacterial spore killing! World J Microbiol Biotechnol 2021; 37:144. [PMID: 34351499 PMCID: PMC8342367 DOI: 10.1007/s11274-021-03108-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Accepted: 07/05/2021] [Indexed: 02/08/2023]
Abstract
Spores of many species of the orders Bacillales and Clostridiales can be vectors for food spoilage, human diseases and intoxications, and biological warfare. Many agents are used for spore killing, including moist heat in an autoclave, dry heat at elevated temperatures, UV radiation at 254 and more recently 222 and 400 nm, ionizing radiation of various types, high hydrostatic pressures and a host of chemical decontaminants. An alternative strategy is to trigger spore germination, as germinated spores are much easier to kill than the highly resistant dormant spores—the so called “germinate to eradicate” strategy. Factors important to consider in choosing methods for spore killing include the: (1) cost; (2) killing efficacy and kinetics; (3) ability to decontaminate large areas in buildings or outside; and (4) compatibility of killing regimens with the: (i) presence of people; (ii) food quality; (iii) presence of significant amounts of organic matter; and (iv) minimal damage to equipment in the decontamination zone. This review will summarize research on spore killing and point out some common flaws which can make results from spore killing research questionable.
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Yu T, Kuwahara S, Ohno T, Iwahashi H. Recycling salmon meat by decontamination under mild conditions using high-pressure carbon dioxide. WASTE MANAGEMENT (NEW YORK, N.Y.) 2021; 124:102-109. [PMID: 33611154 DOI: 10.1016/j.wasman.2021.01.041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 01/26/2021] [Accepted: 01/30/2021] [Indexed: 06/12/2023]
Abstract
The 2011-2016 reports from the Food and Agriculture Organization of the United Nations has stated that annual food loss and waste occurs on a massive scale in fisheries and aquaculture. This study aimed to explore advanced technologies to recycle wasted salmon as an industrial resource with high commercial value by applying enzymatic hydrolysis under HPCD. Our results showed that HPCD treatment at 50 °C and 1 MPa for 16 h effectively prevents salmon from microbial contamination. Real-time PCR analysis demonstrated that HPCD was also able to inhibit an increase in bacteria at moderate temperatures. Based on NGS analysis, there was a very low abundance of Bacillus and some histamine producers, such as Pseudomonas, Acinetobacter, Enterobacter, and Klebsiella, detected in samples treated using HPCD at 50 °C and 1 MPa for 16 h. Hydrolysate analysis showed that HPCD treatment at 1 MPa did not affect the hydrolysates from salmon. It is anticipated that the results from this study will support the application of HPCD in industrial enzymatic hydrolysis and increase the sustainability of bio-based materials.
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Affiliation(s)
- Tonghuan Yu
- The United Graduate School of Agricultural Science, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
| | - Shinichi Kuwahara
- Faculty of Applied Biological Science, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
| | - Tomoki Ohno
- Faculty of Applied Biological Science, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
| | - Hitoshi Iwahashi
- Faculty of Applied Biological Science, Gifu University, Yanagido 1-1, Gifu 501-1193, Japan.
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Farag MA, Mesak MA, Saied DB, Ezzelarab NM. Uncovering the dormant food hazards, a review of foodborne microbial spores' detection and inactivation methods with emphasis on their application in the food industry. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.10.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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10
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Abstract
The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutritional value and the color of fresh food, an increasing number of nonthermal pasteurization technologies have attracted attention. The bactericidal effect of high-pressure carbon dioxide has been known for many years, and its effect on food-related enzymes has been studied. This novel technology has many merits, owing to its use of relatively low pressures and temperatures, which make it a potentially valuable future method for nonthermal pasteurization. For example, the inactivation of polyphenol oxidase can be achieved with relatively low temperature and pressure, and this can contribute to food quality and better preserve nutrients, such as vitamin C. However, this novel technology has yet to be developed on an industrial scale due to insufficient test data. In order to support the further development of this application, on an industrial scale, we have reviewed the existing information on high-pressure carbon dioxide pasteurization technology. We include its bactericidal effects and its influence on food quality. We also pave the way for future studies, by highlighting key areas.
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Wang LH, Pyatkovskyy T, Yousef A, Zeng XA, Sastry SK. Mechanism of Bacillus subtilis spore inactivation induced by moderate electric fields. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102349] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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Rao L, Wang Y, Chen F, Hu X, Liao X, Zhao L. High pressure CO2 reduces the wet heat resistance of Bacillus subtilis spores by perturbing the inner membrane. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102291] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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