Effect of temperature and pH value on the UV-C sensitivity of Escherichia coli and Lactobacillus plantarum

Memory Effect on the Survival of Deinococcus radiodurans after Exposure in Near Space

Near space (20 to 100 km in altitude) is an extreme environment with high radiation and extreme cold, making it difficult for organisms to survive. However, many studies had shown that there were still microbes living in this extremely harsh environment. It was particularly important to study which factors affected the survival of microorganisms living in near space after exposure to irradiation, as this was related to many studies, such as studies of radioresistance mechanisms, panspermia hypothesis, long-distance microbial transfer, and developing extraterrestrial habitats. Survival after radiation was probably influenced by the growth condition before radiation, which is called the memory effect. In this research, we used different growth conditions to affect the growth of Deinococcus radiodurans and lyophilized bacteria in exponential phase to maintain the physiological state at this stage. Then high-altitude scientific balloon exposure experiments were carried out by using the Chinese Academy of Sciences Balloon-Borne Astrobiology Platform (CAS-BAP) at Dachaidan, Qinghai, China (37°44'N, 95°21'E). The aim was to investigate which factors influence survival after near-space exposure. The results suggested that there was a memory effect on the survival of D. radiodurans after exposure. If the differences in growth rate were caused by differences in nutrition, the survival rate and growth rate were positively correlated. Moreover, the addition of paraquat and Mn2+ during the growth phase can also increase survival. This finding may help to deepen the understanding of the mechanics of radiation protection and provide relevant evidence for many studies, such as of long-distance transfer of microorganisms in near space. IMPORTANCE Earth's near space is an extreme environment with high radiation and extreme cold. Which factors affect the survival of microbes in near space is related to many studies, such as studies of radioresistance mechanisms, panspermia hypothesis, long-distance microbial transfer, and developing extraterrestrial habitats. We performed several exposure experiments with Deinococcus radiodurans in near space to investigate which factors influence the survival rate after near-space exposure; that is, there was a relationship between survival after radiation and the growth condition before radiation. The results suggested that there was a memory effect on the survival of D. radiodurans after exposure. This finding may help to deepen the understanding of the mechanism of radiation protection and provide relevant evidence for many studies, such as of long-distance transfer of microorganisms in near space.

Impact of irradiation on physico-chemical and nutritional properties of fruits and vegetables: A mini review

Background

Fruits and vegetables are healthy because they contain good nutrients and secondary metabolites that keep the body healthy and disease-free. Post-harvest losses of fresh fruits and vegetables limit access and availability as a result of foodborne infections and poor storage technologies. The selection of fruits and vegetables depend on the starting microbial load, the size of fruits and vegetables, and the type of infrastructure.

Scope and approach

Despite the positive impacts of conventional thermal (roasting, boiling, blanching) and some non-thermal processing techniques such as High Pressure Processing (HPP), Pulse Electric Field (PEF), Cold Plasma Technology (CPT) on shelf-life extension, their use is commonly associated with a number of negative consequences on product quality such as cold plasma treatment increases the acidity and rate of lipid oxidation and further decrease the colour intensity and firmness of products. Similarly, in high pressure processing and pulse electric field there is no spore inactivation and they further limit their application to semi-moist and liquid foods. On that account, food irradiation, a non-thermal technique, is currently being used for post-harvest preservation, which could be very useful in retaining the keeping quality of various fresh and dehydrated products without negatively affecting their versatility and physico-chemical, nutritional and sensory properties.

Conclusion

Existing studies have communicated the effective influence of irradiation technology on nutritional, sensory, and physico-chemical properties of multiple fruits and vegetables accompanying consequential deduction in microbial load throughout the storage period. Food irradiation can be recognized as a prevalent, safe and promising technology however, still is not fully exploited on a magnified scale. The consumer acceptance of processed products has always been a significant challenge for innovative food processing technologies such as food irradiation. Therefore, owing to current review, additional scientific evidences and efforts are still demanded for increasing its technological request.