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The different pathways of spore germination and inactivation of Bacillus subtilis under high pressure and elevated temperatures

机译:高压和高温下枯草芽孢杆菌孢子萌发和失活的不同途径

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High pressure combined with elevated temperatures could produce commercially sterile and shelf stable lowacid foods. Depending on the applied temperature and pressure level, bacterial endospores pass throughdifferent physiological pathways, which can induce germination or a subsequent inactivation. To improve theunderstanding of spore inactivation Bacillus subtilis spores and isogenic strains, which lack the gens forencoding the germinant receptors, were pressure treated. Therefore, the strains FB114 and FB115 and its wildtype strain (PS832) were processed from 1 s up to 24 h in a pressure-temperature range of 200 – 1000 MPaand 30 - 80 °C under isothermal and isobaric conditions during dwell time in pressure stable ACES buffersolution. Afterwards, aliquots of each sample were mild heat treated and the released amount of DPA wasquantified by HPLC, to estimate the amount of germinated spores. Further, two model approaches weretested to derive a global model from the kinetic data. It was confirmed for both FB-strains, that sporegermination above 500 MPa is possible without germinant receptors and even at 300 MPa germination ofthese spores was detected. Furthermore, no spore inactivation occurred for pressures below 700 MPa andtemperatures up to 50 °C. Whereas The behavior of PS832 was contrary, here an inactivation of more than3 log_(10)-cycles was detected at 300 MPa after 30 min dwell time at 40 °C and no inactivation was observed at550 MPa, 37 °C, 120 min. Possibly, spores with nutrient receptors could proceed through stage II ofgermination at low pressure levels, whereas this germination step is retarded at higher pressures. Moreover,above 300 MPa both germination mechanisms interfere with each other, whereas above 500 MPa the openingof the Ca~(2+)-DPA-channels is dominant. For all strains a strong acceleration of germination with increasingpressure and temperature was detected, whereas above a certain threshold pressure (p > 600 MPa) thetemperature played the dominant role for spore inactivation.
机译:高压与高温相结合可产生商业无菌且货架期稳定的低压 酸性食品。根据所施加的温度和压力水平,细菌内生孢子会通过 不同的生理途径,可以诱导发芽或随后的失活。改善 缺乏孢子灭活的枯草芽孢杆菌孢子和同基因菌株的认识 编码发芽受体的蛋白质经过压力处理。因此,菌株FB114和FB115及其野生 型应变(PS832)在200 – 1000 MPa的压力温度范围内经过1 s到24 h的处理 压力稳定的ACES缓冲液中在等温和等压条件下的保压时间内保持30-80°C的温度 解决方案。之后,将每个样品的等分试样进行轻度热处理,并释放DPA的量。 通过HPLC定量,以估计发芽孢子的量。此外,两种模型方法是 测试以从动力学数据导出全局模型。两种FB菌株的孢子都得到了证实 如果没有发芽感受器,甚至在300 MPa的压力下发芽,都可能在500 MPa以上发芽。 这些孢子被检测到。此外,在700 MPa以下的压力下,没有孢子失活。 温度高达50°C。鉴于PS832的行为是相反的,此处的灭活超过 在40°C下停留30分钟后,在300 MPa下检测到3个log_(10)循环,并且在30℃下未观察到失活 550 MPa,37°C,120分钟带有营养受体的孢子可能会进入第二阶段 在较低的压力水平下发芽,而在较高的压力下该发芽步骤被延迟。而且, 高于300 MPa时,两种发芽机理相互干扰,而高于500 MPa时,开口 Ca〜(2 +)-DPA-通道中占主导地位。对于所有菌株,随着发芽量的增加,发芽的强烈加速 检测到压力和温度,而超过某个阈值压力(p> 600 MPa)时, 温度在孢子失活中起主要作用。

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