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Valdez-Narváez MI, Grau-Fuentes E, Morató N, Garzón-Lloría R, Rodrigo D. Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution. FOOD SCI TECHNOL INT 2023:10820132231216770. [PMID: 37997360 DOI: 10.1177/10820132231216770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2023]
Abstract
Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters a and b (scale and shape indexes, respectively) were determined. Results showed that the grape extract affected the survival of B. cereus spores at 90 °C and 95 °C, reaching greater logarithmic reductions in acidic pH values. This behaviour was reflected in a parameter of the Weibull survival function which decreased as the temperature increased and at acidic pH values. In addition, a secondary model was developed by relating the logarithm of a to the independent variables (temperature and pH). A global model relating B. cereus inactivation with temperature and pH was developed, and validated by calculating the accuracy factor. The results demonstrate the usefulness of grape extract as a by-product, which can be used as an additional control measure for rice, especially when combined with mild heat treatments and acidic pH values.
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Affiliation(s)
| | - Eva Grau-Fuentes
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Natalia Morató
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Raquel Garzón-Lloría
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
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Guan P, Chang Y, Li S, Wang X, Dong Z, Zhou W, Zheng Q, Huang Z, Suo B. Transcriptome analysis reveals the molecular mechanism of cinnamaldehyde against Bacillus cereus spores in ready-to-eat beef. Food Res Int 2023; 163:112185. [PMID: 36596126 DOI: 10.1016/j.foodres.2022.112185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/04/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The purpose of this study was to investigate the antibacterial effect and mechanism of cinnamaldehyde on Bacillus cereus spores in ready-to-eat beef. The colour difference and texture of the ready-to-eat beef supplemented with cinnamaldehyde did not differ greatly from the colour and texture of the blank beef. However, cinnamaldehyde has an effective antibacterial effect on the total number of bacterial colonies and B. cereus spores in ready-to-eat beef. Transmission electron microscopy (TEM) analysis revealed that the cell membrane of B. cereus was disrupted by cinnamaldehyde, leading to leakage of intracellular components. Transcriptome sequencing (RNA-seq) indicated that the B. cereus spore resistance regulation system (sigB, sigW, rsbW, rsbV, yfkM and yflT) and phosphoenolpyruvate phosphotransferase system (PTS) (ptsH, ptsI and ptsG) respond positively to cinnamaldehyde in an adverse environment. Intracellular disorders due to damage to the cell membrane involve some transporters (copA, opuBA and opuD) and some oxidative stress systems (ywrO, scdA and katE) in the regulation of the body. However, downregulation of K+ transport channels (kdpD and kdpB), osmotic pressure regulation (opuE) and some oxidative stress (norR and srrA)-related genes may accelerate spore apoptosis. In addition, cinnamaldehyde also effectively inhibits the spore germination-related genes (smc, mreB and gerE). This study provides new insights into the molecular mechanism of the antibacterial effect of cinnamaldehyde on B. cereus spores in ready-to-eat beef.
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Affiliation(s)
- Peng Guan
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Yuting Chang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Sen Li
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Xiaojie Wang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Zijie Dong
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Weitao Zhou
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Qi Zheng
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China
| | - Zhongmin Huang
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China
| | - Biao Suo
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China; Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou, China; National R&D Center for Frozen Rice & Wheat Products Processing Technology, Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Agricultural University, Zhengzhou, China.
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Lv R, Liu D, Wang W, Xu E, Ding T, Ye X, Zhou J. Proteomic response and molecular regulatory mechanisms of Bacillus cereus spores under ultrasound treatment. Ultrason Sonochem 2021; 78:105732. [PMID: 34474268 PMCID: PMC8411229 DOI: 10.1016/j.ultsonch.2021.105732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/03/2021] [Accepted: 08/17/2021] [Indexed: 05/03/2023]
Abstract
This study was aimed at providing new insights on the proteomic response of bacterial spores to ultrasound. Data-independent-acquisition method was used to quantify the proteome change of Bacillus cereus spores after ultrasound treatment (200 W). This study revealed that 2485 proteins were extracted from Bacillus cereus spores, most of them were related to metabolism. After ultrasound treatment, the expression of 340 proteins were significantly changed (the fold change ≥ 2 and p < 0.05), of which 207 proteins were significantly down-regulated. KEGG pathway analysis showed that differentially expressed proteins mainly distributed in metabolism pathway, cell process pathway and genetic information processing pathway after ultrasound treatment. Furthermore, this study analyzed the differentially expressed proteins in significant enrichment pathways. In particular, the expression of key proteins in the phosphorylation reaction of spores was significantly decreased after ultrasound treatment. Thus, ATP synthesis rate decreased and the phosphorylation reaction inhibited. Also, the decrease of the expression of key proteins related to the tricarboxylic acid cycle led to the decrease of nutrients metabolism of spores. Ultrasound treatment induced the down-regulation of fatty acid synthetase expression and promoted fatty acid metabolism at the same time. The content of fatty acids decreased in spores consequently.
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Affiliation(s)
- Ruiling Lv
- NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Enbo Xu
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China
| | - Jianwei Zhou
- NingboTech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Chen D, Mosher W, Wiertzema J, Peng P, Min M, Cheng Y, An J, Ma Y, Fan X, Niemira BA, Baumler DJ, Chen C, Chen P, Ruan Chen R. Effects of intense pulsed light and gamma irradiation on Bacillus cereus spores in mesquite pod flour. Food Chem 2020; 344:128675. [PMID: 33277126 DOI: 10.1016/j.foodchem.2020.128675] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 11/13/2020] [Accepted: 11/15/2020] [Indexed: 01/16/2023]
Abstract
This study was conducted to evaluate the inactivation of Bacillus cereus spore in mesquite flour with intense pulsed light (IPL) and gamma radiation. The physical, chemical, and toxicity of treated mesquite flour were also investigated. The results showed that up to 3.51 log10CFU/g B. cereus spore inactivation was achieved with 8 kGy of gamma radiation, and up to 1.69 log10CFU/g reductions could be achieved after 28s of catalytic IPL exposure. Although chemometric analysis showed 9-hydroxy-10,12-octadecadienoic acid was slightly increased after a 28s-catalytic IPL treatment, the concentration is within the acceptable range. No significant increase in acetic or propionic acids (typical off-flavor volatile compounds) was observed after either treatment. For cytotoxicity, the Caco-2 cell viability analysis revealed that these two technologies did not induce significant cytotoxicity to the treated mesquite flour. Overall, these two technologies exhibit strong potential for the decontamination of B. cereus in mesquite flour.
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Affiliation(s)
- Dongjie Chen
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Wes Mosher
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Justin Wiertzema
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Peng Peng
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Min Min
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Yanling Cheng
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Jun An
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Yiwei Ma
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Xuetong Fan
- USDA ARS, Eastern Regional Research Center, Wyndmoor, PA, USA
| | | | - David J Baumler
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Chi Chen
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA
| | - Paul Chen
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA
| | - Roger Ruan Chen
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA; Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN, USA.
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Yang G, Shi Y, Zhao Z, Zhong M, Jin T, Shi C, Zhang C, Xia X. Comparison of Inactivation Effect of Slightly Acidic Electrolyzed Water and Sodium Hypochlorite on Bacillus cereus Spores. Foodborne Pathog Dis 2020; 18:192-201. [PMID: 33121277 DOI: 10.1089/fpd.2020.2811] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Bacillus cereus spores are concerns for food spoilage and foodborne disease in food industry due to their high resistance to heat and various disinfectants. The aim of this study was to investigate the inactivation of B. cereus spores by slightly acidic electrolyzed water (SAEW) in comparison to sodium hypochlorite (NaClO) with same available chlorine content (ACC). In this study, the efficacy of SAEW with different concentrations of ACC (40, 60, 80, 100, and 120 mg/L) on the inactivation of B. cereus spores, and the effect of SAEW combined with mild heat treatment (60°C), was examined in pure culture suspensions. Heat resistance and pyridine-2,6-dicarboxylic acid (DPA) release of the spores were also determined. The results showed that the sporicidal effect of the SAEW was significantly higher compared with the NaClO with the same concentration of ACC. Furthermore, the inactivation efficacy was largely dependent on ACC and treatment time. Moreover, the sporicidal activity of the SAEW was significantly improved when combined with a mild heat treatment (60°C). The majority of the DPA was released from spores, and the spores exhibited less resistance to heat after SAEW treatment for 30 min. These findings indicate that SAEW could effectively inactivate B. cereus spores, making it a promising and environmentally friendly decontamination technology for application in the food industry.
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Affiliation(s)
- Gaoji Yang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yiqi Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Zhiyi Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Mengyao Zhong
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Tong Jin
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chao Shi
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Chunling Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Xiaodong Xia
- College of Food Science and Engineering, Northwest A&F University, Yangling, China.,School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China.,Technical Center, Jiangsu Ecolovo Food Group Co., Ltd., Suqian, China
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6
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Lv R, Muhammad AI, Zou M, Yu Y, Fan L, Zhou J, Ding T, Ye X, Guo M, Liu D. Hurdle enhancement of acidic electrolyzed water antimicrobial efficacy on Bacillus cereus spores using ultrasonication. Appl Microbiol Biotechnol 2020; 104:4505-4513. [PMID: 32215708 DOI: 10.1007/s00253-020-10393-6] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 12/30/2019] [Accepted: 01/19/2020] [Indexed: 12/20/2022]
Abstract
This study evaluated the inactivation effect of ultrasonic treatment combined with acidic electrolyzed water (AEW) on Bacillus cereus spores. AEW treatment reduced the spores by 1.05-1.37 log CFU/mL while the sporicidal effect of ultrasound was minor. More strikingly, simultaneous ultrasonic and AEW treatments for 30 min led to 2.29 log CFU/mL reduction and thus, considered a synergistic effect. Flow cytometry combined with SYTO/PI staining analysis revealed that ultrasound hydrolyzed the cortex while the AEW partially damaged the integrity of the inner membrane. Scanning and transmission electron microscopies were used to characterize the ultrastructural changes. The detachment of the exosporium induced by ultrasound was the most apparent difference compared with the control group, and the electron density of spores appeared to be heterogeneous after treatment with AEW. These results indicated that combining ultrasound with AEW is a promising decontamination technology with potential uses in the food industry and environmental remediation.
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Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
- Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, Nigeria
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Yue Yu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Lihua Fan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
- Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Mingming Guo
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China.
- Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China.
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Ding W, Jin W, Cao S, Zhou X, Wang C, Jiang Q, Huang H, Tu R, Han SF, Wang Q. Ozone disinfection of chlorine-resistant bacteria in drinking water. Water Res 2019; 160:339-349. [PMID: 31158616 DOI: 10.1016/j.watres.2019.05.014] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 04/26/2019] [Accepted: 05/04/2019] [Indexed: 05/05/2023]
Abstract
The wide application of chlorine disinfectant for drinking water treatment has led to the appearance of chlorine-resistant bacteria, which pose a severe threat to public health. This study was performed to explore the physiological-biochemical characteristics and environmental influence (pH, temperature, and turbidity) of seven strains of chlorine-resistant bacteria isolated from drinking water. Ozone disinfection was used to investigate the inactivation effect of bacteria and spores. The DNA concentration and cell surface structure variations of typical chlorine-resistant spores (Bacillus cereus spores) were also analysed by real-time qPCR, flow cytometry, and scanning electron microscopy to determine their inactivation mechanisms. The ozone resistance of bacteria (Aeromonas jandaei < Vogesella perlucida < Pelomonas < Bacillus cereus < Aeromonas sobria) was lower than that of spores (Bacillus alvei < Lysinibacillus fusiformis < Bacillus cereus) at an ozone concentration of 1.5 mg/L. More than 99.9% of Bacillus cereus spores were inactivated by increasing ozone concentration and treatment duration. Moreover, the DNA content of Bacillus cereus spores decreased sharply, but approximately 1/4 of the target genes remained. The spore structure exhibited shrinkage and folding after ozone treatment. Both cell structures and gene fragments were damaged by ozone disinfection. These results showed that ozone disinfection is a promising method for inactivating chlorine-resistant bacteria and spores in drinking water.
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Affiliation(s)
- Wanqing Ding
- Shenzhen Engineering Laboratory of Microalgal Bioenergy, Harbin Institute of Technology (Shenzhen), Shenzhen 518055, China
| | - Wenbiao Jin
- Shenzhen Engineering Laboratory of Microalgal Bioenergy, Harbin Institute of Technology (Shenzhen), Shenzhen 518055, China
| | - Song Cao
- Shenzhen Engineering Laboratory of Microalgal Bioenergy, Harbin Institute of Technology (Shenzhen), Shenzhen 518055, China
| | - Xu Zhou
- Shenzhen Engineering Laboratory of Microalgal Bioenergy, Harbin Institute of Technology (Shenzhen), Shenzhen 518055, China.
| | | | - Qijun Jiang
- Shenshui Baoan Water Group Co., Ltd, Shenzhen, China
| | - Hui Huang
- Shenshui Baoan Water Group Co., Ltd, Shenzhen, China
| | - Renjie Tu
- Shenzhen Engineering Laboratory of Microalgal Bioenergy, Harbin Institute of Technology (Shenzhen), Shenzhen 518055, China
| | - Song-Fang Han
- Shenzhen Engineering Laboratory of Microalgal Bioenergy, Harbin Institute of Technology (Shenzhen), Shenzhen 518055, China
| | - Qilin Wang
- Centre for Technology in Water and Wastewater, School of Civil and Environmental Engineering, University of Technology Sydney, Ultimo, NSW, 2007, Australia
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Lv R, Zou M, Chantapakul T, Chen W, Muhammad AI, Zhou J, Ding T, Ye X, Liu D. Effect of ultrasonication and thermal and pressure treatments, individually and combined, on inactivation of Bacillus cereus spores. Appl Microbiol Biotechnol 2019; 103:2329-2338. [PMID: 30627794 DOI: 10.1007/s00253-018-9559-3] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 11/30/2018] [Accepted: 12/05/2018] [Indexed: 01/03/2023]
Abstract
Bacillus cereus spores are a concern to the food industry due to their high resistance to processing and their ability to germinate to vegetative cells under suitable conditions. This research aimed to elucidate the mechanisms of Bacillus cereus spore inactivation under ultrasonication (US) combined with thermal (thermosonication, TS) treatments, with pressure (manosonication, MS) treatments, and with thermal and pressure (manothermosonication, MTS) treatments. Electronic microscopy, dipicolinic acid (DPA) release, and flow cytometric assessments were used to investigate the inactivation effect and understand the inactivation mechanisms. The sporicidal effects of the US and thermal treatment were slight, and the MS and TS also showed little inactivation effect. However, ultrasonication promoted the detachment of the exosporium, thereby reducing the spore's ability to adhere to a surface, while the thermal treatment induced a decrease in the electron density in the nucleoid of bacterium, which retained a relatively intact exosporium and coat. MS caused 92.54% DPA release, which might be due to triggering of the germinant receptors or releasing of ions and Ca2+-DPA. In addition, the morphological changes such as core hydration and cortex degradation were significant after treatment with MS. The release of DPA and the morphological changes were responsible for the reduction in thermal resistance. The MTS showed a remarkable inactivation effect of 3.12 log CFU/mL reductions after 30 min of treatment. It was the most effective treatment and exhibited a large fraction of damage. In addition, the MTS had a significant impact on the intracellular structure of the spores, with the coat destroyed and the cortex damaged. These results indicated that ultrasonication combined with thermal and pressure treatments had a significant sporicidal effect on Bacillus cereus spores and could be a promising green sterilization technology.
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Affiliation(s)
- Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Mingming Zou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Thunthacha Chantapakul
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Aliyu Idris Muhammad
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Jianwei Zhou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China.,Ningbo Institute of Technology, Zhejiang University, Ningbo, 315100, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R and D Center for Food Technology and Equipment, Zhejiang University, 866 Yuhangtang Rd., Hangzhou, 310058, China. .,Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China.
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Ryang JH, Kim NH, Lee BS, Kim CT, Rhee MS. Destruction of Bacillus cereus spores in a thick soy bean paste (doenjang) by continuous ohmic heating with five sequential electrodes. Lett Appl Microbiol 2016; 63:66-73. [PMID: 27214292 DOI: 10.1111/lam.12588] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2016] [Revised: 05/11/2016] [Accepted: 05/13/2016] [Indexed: 11/30/2022]
Abstract
UNLABELLED This study selected spores from Bacillus cereus FSP-2 strain (the isolate from a commercial doenjang processing line) as the test strain which showed significantly higher thermal resistance (P < 0·05) than B. cereus reference strain (ATCC 27348). The spores in doenjang were subjected to ohmic heating (OH) at 95, 105, 115 and 125°C for 30, 60 or 90 s using a five sequential electrode system (electrical field: 26·7 V cm(-1) ; alternating current frequency: 25 kHz). OH at 105°C for 30-90 s reduced the B. cereus spore count in doenjang samples to <4 log CFU g(-1) . Since OH treatment at 115 and 125°C caused a perceivable colour change in the product (>1·5 National Bureau of Standards units), treatment at 105°C for 60 s was selected and applied on a large scale (500 kg of product). Reliable and reproducible destruction of B. cereus spores occurred; the reductions achieved (to < 4 log CFU g(-1) ) met the Korean national standards. Scanning electron microscopy revealed microstructural alterations in the spores (shrinkage and a distorted outer spore coat). OH is an effective method for destroying B. cereus spores to ensure the microbiological quality and safety of a thick, highly viscous sauce. SIGNIFICANCE AND IMPACT OF THE STUDY This study shows that an ohmic heating (OH) using a five sequential electrode system can effectively destroy highly heat-resistant Bacillus cereus spores which have been frequently found in a commercial doenjang processing line without perceivable quality change in the product. In addition, it may demonstrate high potential of the unique OH system used in this study that will further contribute to ensure microbiological quality and safety of crude sauces containing high levels of electrolyte other than doenjang as well.
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Affiliation(s)
- J H Ryang
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - N H Kim
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
| | - B S Lee
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - C T Kim
- Food Safety Research Institute, NONGSHIM Co., Ltd., Seoul, Korea
| | - M S Rhee
- Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul, Korea
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Luu-Thi H, Corthouts J, Passaris I, Grauwet T, Aertsen A, Hendrickx M, Michiels CW. Carvacrol suppresses high pressure high temperature inactivation of Bacillus cereus spores. Int J Food Microbiol 2014; 197:45-52. [PMID: 25560915 DOI: 10.1016/j.ijfoodmicro.2014.12.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 10/20/2014] [Accepted: 12/14/2014] [Indexed: 12/30/2022]
Abstract
The inactivation of bacterial spores generally proceeds faster and at lower temperatures when heat treatments are conducted under high pressure, and high pressure high temperature (HPHT) processing is, therefore, receiving an increased interest from food processors. However, the mechanisms of spore inactivation by HPHT treatment are poorly understood, particularly at moderately elevated temperature. In the current work, we studied inactivation of the spores of Bacillus cereus F4430/73 by HPHT treatment for 5 min at 600MPa in the temperature range of 50-100°C, using temperature increments of 5°C. Additionally, we investigated the effect of the natural antimicrobial carvacrol on spore germination and inactivation under these conditions. Spore inactivation by HPHT was less than about 1 log unit at 50 to 70°C, but gradually increased at higher temperatures up to about 5 log units at 100°C. DPA release and loss of spore refractility in the spore population were higher at moderate (≤65°C) than at high (≥70°C) treatment temperatures, and we propose that moderate conditions induced the normal physiological pathway of spore germination resulting in fully hydrated spores, while at higher temperatures this pathway was suppressed and replaced by another mechanism of pressure-induced dipicolinic acid (DPA) release that results only in partial spore rehydration, probably because spore cortex hydrolysis is inhibited. Carvacrol strongly suppressed DPA release and spore rehydration during HPHT treatment at ≤65°C and also partly inhibited DPA release at ≥65°C. Concomitantly, HPHT spore inactivation was reduced by carvacrol at 65-90°C but unaffected at 95-100°C.
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Affiliation(s)
- Hue Luu-Thi
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Jorinde Corthouts
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Ioannis Passaris
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Tara Grauwet
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Abram Aertsen
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium
| | - Chris W Michiels
- Laboratory of Food Microbiology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), KU Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
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