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Horikiri S, Harada M, Asada R, J Sakamoto J, Furuta M, Tsuchido T. Low Temperature Heating-Induced Death and Vacuole Injury in Cladosporium sphaerospermum Conidia. Biocontrol Sci 2022; 27:107-115. [PMID: 35753793 DOI: 10.4265/bio.27.107] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
Abstract
The mechanism of thermal death of mold conidia has not been understood in detail. The purpose of this study is to analyze the death kinetics of heated conidia of Cladosporium sphaerospermum and to ascertain the expectant cell injury responsible for the death. The death of the dormant (resting) conidia of Cladosporium sphaerospermum was examined at temperatures of between 43 and 54℃ with the conventional colony count method. The death reaction apparently followed the first order kinetics, but the Arrhenius plot of the death rate constant demonstrated seemingly a break. The linearity at temperatures higher than that at the break was lost at lower temperatures, suggesting the involvement of an unusual mechanism in the latter temperatures. In the cell morphology, we observed with quinacrine staining the vacuole rupture at a lower temperature but not at a high temperature. Interestingly, the vacuole rupture by low-temperature heating was found to correlate with the viability loss. Furthermore, active protease originally locating in vacuoles was detected in the cytoplasm of the conidia after heated at a low temperature. The results obtained suggest the involvement of potent autophagic cell death induced by low temperature heating of C. sphaerospermum conidia.
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Affiliation(s)
- Shigetoshi Horikiri
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University.,Panasonic Ecology Systems Co., Ltd
| | - Mami Harada
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University
| | - Ryoko Asada
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University.,Research Center of Microorganism Control, Organization for Research Promotion
| | - Jin J Sakamoto
- Research Center of Microorganism Control, Organization for Research Promotion.,Faculty of Chemistry, Materials and Bioengineering, Kansai University
| | - Masakazu Furuta
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University.,Research Center of Microorganism Control, Organization for Research Promotion
| | - Tetsuaki Tsuchido
- Research Center of Microorganism Control, Organization for Research Promotion
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Horikiri S, Furuta M, Tsuchido T. A Modified Double Subculture Method for the Two-Mode Injuries Evaluation in a Stressed Fungal Spore Population. Biocontrol Sci 2020; 25:131-138. [PMID: 32938842 DOI: 10.4265/bio.25.131] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022]
Abstract
In order to evaluate injury of a stressed fungal spore population, a modification of formerly presented double subculture method, which consists of both the conventional plate count method and the growth delay analysis method, was proposed. In this method, an apparent logarithmic growth kinetics was assumed and the previous kinetic model was improved to be able to estimate injured subpopulations in two different modes containing early occurring growth-independent and late occurring growth-dependent injuries, called the λ and μ injuries, respectively. Based on the kinetic theory developed here, this novel method was applied to heat-treated conidia of Cladosporium cladosporioides and these two mode injuries were evaluated.
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Affiliation(s)
- Shigetoshi Horikiri
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University.,Panasonic Ecology Systems Co., Ltd
| | - Masakazu Furuta
- Department of Quantum and Radiation Engineering, Graduate School of Engineering, Osaka Prefecture University.,Research Center of Microorganism Control, Organization for Research Promotion
| | - Tetsuaki Tsuchido
- Research Center of Microorganism Control, Organization for Research Promotion.,TriBioX Laboratories, Ltd
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Beuchat LR, Mann DA. Comparison of New and Traditional Culture-Dependent Media for Enumerating Foodborne Yeasts and Molds. J Food Prot 2016; 79:95-111. [PMID: 26735035 DOI: 10.4315/0362-028x.jfp-15-357] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Fifty-six foods and food ingredients were analyzed for populations of naturally occurring yeasts and molds using Petrifilm rapid yeast and mold (RYM) count plates, Petrifilm yeast and mold (YM) count plates, dichloran rose bengal chloramphenicol (DRBC) agar plates, acidified potato dextrose agar (APDA) plates, and dichloran 18% glycerol (DG18) agar plates. Colonies were counted after incubating plates for 48, 72, and 120 h at 25°C. Of 56 foods in which either yeasts or molds were detected on at least one medium incubated for 120 h, neither yeasts nor molds were detected in 55.4, 73.2, 21.4, 19.6, and 71.4% of foods plated on the five respective media and incubated for 48 h; 10.7, 14.3, 3.6, 1.8, and 19.6% of foods were negative after 72 h, and 3.6, 1.8, 0, 0, and 0% of foods were negative after 120 h. Considering all enumeration media, correlation coefficients were 0.03 to 0.97 at 48 h of incubation; these values increased to 0.75 to 0.99 at 120 h. Coefficients of variation for total yeasts and molds were as high as 30.0, 30.8, and 27.2% at 48, 72, and 120 h, respectively. The general order of performance was DRBC = APDA > RYM Petrifilm > YM Petrifilm ≥ DG18 when plates were incubated for 48 h, DRBC > APDA > RYM Petrifilm > YM Petrifilm ≥ DG18 when plates were incubated for 72 h, and DRBC > APDA > RYM Petrifilm > YM Petrifilm > DG18 when plates were incubated for 120 h. Differences in performance among media are attributed to the diversity of yeasts and molds likely to be present in test foods and differences in nutrient, pH, and water activity requirements for resuscitation of stressed cells and colony development.
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Affiliation(s)
- Larry R Beuchat
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA.
| | - David A Mann
- Center for Food Safety and Department of Food Science and Technology, University of Georgia, 1109 Experiment Street, Griffin, Georgia 30223-1797, USA
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Deak T, Beuchat LR. Comparison of conductimetric and traditional plating techniques for detecting yeasts in fruit juices. ACTA ACUST UNITED AC 2008. [DOI: 10.1111/j.1365-2672.1993.tb01593.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Guillou S, Besnard V, El Murr N, Federighi M. Viability of Saccharomyces cerevisiae cells exposed to low-amperage electrolysis as assessed by staining procedure and ATP content. Int J Food Microbiol 2003; 88:85-9. [PMID: 14527789 DOI: 10.1016/s0168-1605(03)00112-0] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Assessment of yeast viability by plate counts, ATP determination and FUN-1 viability staining was performed to study sublethal injury of Saccharomyces cerevisiae cells submitted to low-amperage electrolysis. Lethal effects of electrolysis were confirmed by all methods, demonstrated by the decrease in viable counts observed during electrolysis. FUN-1 viability staining and ATP determination appeared to demonstrate higher survivors than plate counts. To study possible recovery of certain yeast cells damaged by electrolysis thus rendering them nonculturable, yeast suspensions were stored in phosphate buffer at 4 and 20 degrees C. Increase in viable counts and ATP content of treated yeast cells was observed during storage at 20 degrees C, whereas viable counts of treated and control yeast cells were shown to decrease during storage at 4 degrees C. The increase in the number of viable cells appeared to be the result of repair of damaged cells rather than regrowth of few cells remaining culturable. The lethal efficacy of electrolysis might be overestimated by plate counts. Further experiments must be done to evaluate the lethal efficacy of electrolysis on microorganisms in real conditions encountered in food products.
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Affiliation(s)
- Sandrine Guillou
- Groupe Electrochimie-Laboratoire d'Analyse Isotopique et Electrochimique de Métabolismes, UMR CNRS 6006, Université de Nantes-Faculté des Sciences et des Techniques-2, rue de la Houssinière, BP 92208-44322, Nantes Cedex 3, France
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Truong-Meyer XM, Strehaiano P, Riba JP. Thermal treatment of yeast cells in a strawberry product enumeration procedure. Appl Microbiol Biotechnol 1994. [DOI: 10.1007/bf00186970] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
No one medium is satisfactory for detecting, isolating and enumerating all yeasts in all foods. Antibiotic-supplemented media such as dichloran rose Bengal chloramphenicol agar, tryptone glucose yeast extract chloramphenicol agar, oxytetracycline glucose yeast extract agar and rose Bengal chloramphenicol agar are superior to acidified potato dextrose agar and other acidified media for enumeration of the vast majority of spoilage yeasts. Dichloran glycerol (18%) agar performs well for enumerating moderately xerotolerant yeasts. Malt extract yeast extract glucose (up to 60%) can be used for detecting and enumerating moderate and extreme xerophiles. These media also support the growth of moulds. Lysine agar, Schwarz differential agar and Lin's wild yeast differential agar are used by the brewing industry to differentiate wild yeasts from brewer's strains. Lysine agar is selective for apiculate yeasts and ethanol sulfite yeast extract agar is selective for Saccharomyces. Both have application in wineries. Modified molybdate agar can be used to selectively isolate yeasts from tropical fruits. Preservative-resistant yeasts can be detected on malt acetic agar. The recommended incubation temperature is 25 degrees C, but incubation time between plating and counting colonies ranges from 5 days for determination of general populations of yeasts to 10 days for more for xerotolerant yeasts. There is need for new and improved media for selectively isolating various groups, genera, species and strains of yeasts capable of growing only under specific environmental conditions in specific types of foods and beverages.
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Affiliation(s)
- L R Beuchat
- Department of Food Science and Technology, University of Georgia, Griffin 30223-1797
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Abstract
Yeasts are best known for their beneficial contributions to society, and the literature abounds with discussions of their role in the fermentation of alcoholic beverages, bread, and other products. Yeasts also cause spoilage, but, with a few exceptions, this unwanted activity often goes unrecognized and underestimated as a major problem in the food and beverage industries. In some cases, there is only a fine line between what is perceived as either a spoilage or beneficial activity. This review examines the occurrence and growth of yeasts in foods and beverages with respect to their spoilage activities, the biochemistry of this spoilage, and technologies for the enumeration and identification of spoilage yeasts.
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Affiliation(s)
- G Fleet
- Department of Food Science and Technology, University of New South Wales, Kensington, Australia
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Hashimoto A, Sawai J, Igarashi H, Shimizu M. Effect of far-infrared irradiation on pasteurization of bacteria suspended in liquid medium below lethal temperature. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 1992. [DOI: 10.1252/jcej.25.275] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Atsushi Hashimoto
- Department of Chemical Engineering, Division of Chemical & Biological Science and Technology, Tokyo University of Agriculture & Technology
| | - Jun Sawai
- Department of Chemical Engineering, Division of Chemical & Biological Science and Technology, Tokyo University of Agriculture & Technology
| | - Hideo Igarashi
- Department of Chemical Engineering, Division of Chemical & Biological Science and Technology, Tokyo University of Agriculture & Technology
| | - Masaru Shimizu
- Department of Chemical Engineering, Division of Chemical & Biological Science and Technology, Tokyo University of Agriculture & Technology
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Coppella SJ, Dhurjati P. A detailed analysis of Saccharomyces cerevisiae growth kinetics in batch, fed-batch, and hollow-fiber bioreactors. ACTA ACUST UNITED AC 1989. [DOI: 10.1016/0300-9467(89)80080-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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LITTEL KJ, ROCCO KALA. ATP Screening Method for Presumptive Detection of Microbiologically Contaminated Carbonated Beverages. J Food Sci 1986. [DOI: 10.1111/j.1365-2621.1986.tb11159.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Eubanks VL, Beuchat LR. Increased sensitivity of heat-stressed Saccharomyces cerevisiae cells to food-grade antioxidants. Appl Environ Microbiol 1982; 44:604-10. [PMID: 6753745 PMCID: PMC242065 DOI: 10.1128/aem.44.3.604-610.1982] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
Unheated and heat-stressed Saccharomyces cerevisiae cells were examined for their relative sensitivities to butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and propyl gallate. Heated cells had significant (P less than or equal to 0.05) increases in sensitivity to 50 micrograms of BHA, 100 micrograms of TBHQ, and 1,000 micrograms of propyl gallate per ml as compared with unheated cells when surface plated on antioxidant-supplemented recovery agar. The rate of increase in size of colonies developed by heated cells was slower than that of unheated cells, and the presence of antioxidants in recovery agar enhanced this effect. Heat-stressed cells also had increased sensitivity to ethanol. Incubation temperatures of 15, 21, 30, and 37 degrees C for enumerating unheated cells had no significant effect on the numbers of colonies formed on unsupplemented recovery agar; however, incorporation of 100 micrograms of BHA, 200 micrograms of TBHQ, or 1,000 micrograms of propyl gallate per ml into agar resulted in significant decreases in the number of colonies formed by heated cells at various incubation temperatures. The detrimental effects of TBHQ and propyl gallate on repair of heat-injured cells are apparently expressed at a temperature higher than that observed for BHA. It is suggested that the adverse effects of antioxidants on repair of heat-injured S. cerevisiae cells may be associated with oxygen availability.
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