Inactivation of Bacillus subtilis spores at various germination and outgrowth stages using intense pulsed light.

Abstract:

:It is important to inactivate spore-forming bacteria in foods because their spores are highly resistant to various stresses. Although thermal treatment is an effective inactivation method, the associated high temperatures can cause changes in food quality. Intense pulsed light (IPL) is a nonthermal technique that can effectively improve food safety. This study evaluated the inactivation effects of IPL at various fluences on Bacillus subtilis spores. IPL treatment at a total fluence of 7.40 J/cm2 resulted in a 7 log reduction, indicating the potential of IPL to effectively inactivate bacterial spores. The sensitivity of B. subtilis spores to IPL during germination and outgrowth was also measured. The resistance to the IPL increased temporarily until 1 h after the start of incubation, and then gradually decreased for longer incubation periods. This temporary increase in resistance at the early stage of incubation was attributed to the leakage of dipicolinic acid from the spores. The results also showed that the inactivation efficiency increases after 1 h pre-incubation because the numbers of vegetative cells increased with the incubation time.

journal_name

Food Microbiol

journal_title

Food microbiology

authors

Jo HL,Hwang HJ,Chung MS

doi

10.1016/j.fm.2019.03.013

subject

Has Abstract

pub_date

2019-09-01 00:00:00

pages

409-415

eissn

0740-0020

issn

1095-9998

pii

S0740-0020(17)31107-3

journal_volume

82

pub_type

杂志文章
  • Identification and characterization of yeast isolated from the elaboration of seasoned green table olives.

    abstract::The purpose of this study was to investigate the yeast population during the processing of green table olives. In the fresh olives, yeast were found at concentrations of around 3.0 log cfu/g, with Cryptococcus spp. being predominant. In the brine, the yeast concentrations were greater than 4.9 log cfu/ml, with Pichia ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2006.07.022

    authors: Hernández A,Martín A,Aranda E,Pérez-Nevado F,Córdoba MG

    更新日期:2007-06-01 00:00:00

  • Presence of non-Saccharomyces yeasts in cellar equipment and grape juice during harvest time.

    abstract::The purpose of this study was to analyze the presence of different yeasts in the facilities of four wineries from the D.O.Ca. Rioja region in Spain. The study was conducted through the identification of the yeasts via the PCR-RFLP technique of the ITS region of rDNA. The diversity of non-Saccharomyces yeasts found in ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2010.06.012

    authors: Ocón E,Gutiérrez AR,Garijo P,López R,Santamaría P

    更新日期:2010-12-01 00:00:00

  • Improving the enrichment procedure for Enterobacteriaceae detection.

    abstract::The current ISO standard method for detection of Enterobacteriaceae (21528-1:2004) includes enrichment in EE broth which has been shown to be inhibitory to some members of this family, notably Cronobacter spp. A shortened procedure omitting the EE broth has been proposed, however competition from Gram-positive flora m...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2009.03.010

    authors: Weber C,Stephan R,Druggan P,Joosten H,Iversen C

    更新日期:2009-09-01 00:00:00

  • Towards the quantification of the effect of acid treatment on the heat tolerance of Escherichia coli K12 at lethal temperatures.

    abstract::The aim of this work is to investigate the effect of acid treatment -before and during heat inactivation- on the heat resistance of Escherichia coli K12 MG1655 cells at lethal temperatures. E. coli cells were grown in Brain Heart Infusion broth until they reached the stationary phase (≈10(9) cfu/mL). Approximately 30 ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2010.06.007

    authors: Velliou EG,Van Derlinden E,Cappuyns AM,Nikolaidou E,Geeraerd AH,Devlieghere F,Van Impe JF

    更新日期:2011-06-01 00:00:00

  • Bacterial communities of fresh goat meat packaged in modified atmosphere.

    abstract::The objective of this work was to study the growth and development of fortuitous flora and food pathogens in fresh goat meat packaged under modified atmospheres containing two different concentrations of CO2. Meat samples were stored at 10 °C under two different modified-atmosphere packing (MAP) conditions: treatment ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.01.023

    authors: Carrizosa E,Benito MJ,Ruiz-Moyano S,Hernández A,Villalobos MDC,Martín A,Córdoba MG

    更新日期:2017-08-01 00:00:00

  • Activity of lysozyme on Lactobacillus hilgardii strains isolated from Port wine.

    abstract::This work evaluated the effect of lysozyme on lactobacilli isolated from Port wine. Bacterial growth experiments were conducted in MRS/TJ medium and inactivation studies were performed in phosphate buffer (KH2PO4), distilled water and wine supplemented with different concentrations of lysozyme. The response of bacteri...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2015.01.007

    authors: Dias R,Vilas-Boas E,Campos FM,Hogg T,Couto JA

    更新日期:2015-08-01 00:00:00

  • Isolation and characterization of acid-sensitive mutants of Pediococcus acidilactici.

    abstract::Acid-sensitive mutants of Pediococcus acidilactici BCC 9545, a starter culture of the Thai fermented pork sausage nham, were isolated as spontaneous neomycin resistant mutants. The mutants generally produced less acid and acidified the culture media less than the parent strain in a 72 h culturing period. Interestingly...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.08.006

    authors: Kurdi P,Smitinont T,Valyasevi R

    更新日期:2009-02-01 00:00:00

  • Heterogeneity of single cell inactivation: Assessment of the individual cell time to death and implications in population behavior.

    abstract::A direct microscopic time-lapse method, using appropriate staining for cell viability in a confocal scanning laser microscope, was used for the direct assessment of Salmonella Agona individual cell inactivation in small two-dimensional colonies exposed to osmotic stress. Individual cell inactivation times were fitted ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.12.011

    authors: Aspridou Z,Balomenos A,Tsakanikas P,Manolakos E,Koutsoumanis K

    更新日期:2019-06-01 00:00:00

  • Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation.

    abstract::Meyerozyma guilliermondii is a yeast species widely isolated from several natural environments and from fruit; in medical microbiology it is known as the teleomorph of the opportunistic pathogen Candida guilliermondii, which causes about 2% of the human blood infections. This yeast is also promising in a variety of bi...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.12.014

    authors: Corte L,di Cagno R,Groenewald M,Roscini L,Colabella C,Gobbetti M,Cardinali G

    更新日期:2015-06-01 00:00:00

  • Effect of nanovesicle-encapsulated nisin on growth of Listeria monocytogenes in milk.

    abstract::Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 degrees C. At such abuse t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2009.09.013

    authors: da Silva Malheiros P,Daroit DJ,da Silveira NP,Brandelli A

    更新日期:2010-02-01 00:00:00

  • Evolution of Campylobacter jejuni of poultry origin in Brazil.

    abstract::Campylobacter jejuni is the most common pathogen associated with foodborne diseases. Persistent presence of this pathogen contaminating the environment in slaughterhouses and chicken products have been reported worldwide. Although many efforts have been employed for reducing C. jejuni contamination, few studies have b...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2019.03.009

    authors: Melo RT,Grazziotin AL,Júnior ECV,Prado RR,Mendonça EP,Monteiro GP,Peres PABM,Rossi DA

    更新日期:2019-09-01 00:00:00

  • Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota.

    abstract::Cotija cheese is a Mexican handcrafted product made from raw cow milk whose ripening process occurs spontaneously and, presumably, it is influenced by environmental conditions. Its sensory characteristics and safety are probably the result of the balance between microbial populations and their metabolic capacity. In t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2016.02.004

    authors: Escobar-Zepeda A,Sanchez-Flores A,Quirasco Baruch M

    更新日期:2016-08-01 00:00:00

  • Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets.

    abstract::High pressure processing (HPP) is a preservation technology alternative to heat treatment that is mild for food, but effectively inactivates the spoilage microbiota and foodborne pathogens of several foods. The purpose of the current study was to evaluate the effect of HPP on Salmonella ser. Enteritidis, indigenous mi...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.08.019

    authors: Argyri AA,Papadopoulou OS,Nisiotou A,Tassou CC,Chorianopoulos N

    更新日期:2018-04-01 00:00:00

  • Molecular characterization of Salmonella enterica serovar Saintpaul isolated from imported seafood, pepper, environmental and clinical samples.

    abstract::A total of 39 Salmonella enterica serovar Saintpaul strains from imported seafood, pepper and from environmental and clinical samples were analyzed for the presence of virulence genes, antibiotic resistance, plasmid and plasmid replicon types. Pulsed-field gel electrophoresis (PFGE) fingerprinting using the XbaI restr...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.03.003

    authors: Akiyama T,Khan AA,Cheng CM,Stefanova R

    更新日期:2011-09-01 00:00:00

  • Comparison of molecular detection methods for Vibrio parahaemolyticus and Vibrio vulnificus.

    abstract::Pathogenic vibrios are a global concern for seafood safety and many molecular methods have been developed for their detection. This study compares several molecular methods for detection of total and pathogenic Vibrio parahaemolyticus and Vibrio vulnificus, in MPN enrichments from oysters and fish intestine samples. T...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2011.12.011

    authors: Jones JL,Hara-Kudo Y,Krantz JA,Benner RA Jr,Smith AB,Dambaugh TR,Bowers JC,Depaola A

    更新日期:2012-05-01 00:00:00

  • Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae.

    abstract::Due to the recent changes in yeast taxonomy, a novel wine-related species Candida zemplinina as well as a "reinstated" species Saccharomyces uvarum have been accepted in addition to Candida stellata, Saccharomyces bayanus and Saccharomyces cerevisiae, and the use of the different taxon names has been inconsistent in t...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2010.08.011

    authors: Magyar I,Tóth T

    更新日期:2011-02-01 00:00:00

  • Relationship between time-to-detection (TTD) and the biological parameters of Pichia anomala IG02; modelling of TTD as a function of temperature, NaCl concentration, and pH and quantification of their effects.

    abstract::The time to detection (TTD) for Pichia anomala IG02 was defined, for inoculum sizes lower than 6 log(10)cfu/ml, as the time elapsed from inoculation to the moment at which an OD of 0.12 was reached. In other cases, TTD can be estimated by interpolation within the time elapsed from the previous readings below OD=0.12 a...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2005.05.011

    authors: Arroyo López FN,Durán Quintana MC,Garrido Fernández A

    更新日期:2006-06-01 00:00:00

  • Effects of a novel encapsulating technique on the temperature tolerance and anti-colitis activity of the probiotic bacterium Lactobacillus kefiranofaciens M1.

    abstract::Lactobacillus kefiranofaciens M1 (M1) has been shown to possess many different beneficial health effects including anti-colitis activity. The purpose of this study was to develop a novel and easily scaled-up encapsulating technique that would improve the temperature tolerance of the bacterium and reduce the sensitivit...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.09.015

    authors: Wang SY,Ho YF,Chen YP,Chen MJ

    更新日期:2015-04-01 00:00:00

  • Selection of appropriate Schizosaccharomyces strains for winemaking.

    abstract::This paper describes the selection of Schizosaccharomyces yeasts with adequate oenological suitability and high capacity for the degradation of malic acid. Despite the almost non-existent number of commercial strains, the use of this yeast genus has recently been recommended by the International Organisation of Vine a...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.03.014

    authors: Benito S,Palomero F,Calderón F,Palmero D,Suárez-Lepe JA

    更新日期:2014-09-01 00:00:00

  • A model of the effect of temperature on the growth of pathogenic and nonpathogenic Vibrio parahaemolyticus isolated from oysters in Korea.

    abstract::Vibrio parahaemolyticus is recognized as the leading cause of human gastroenteritis associated with the consumption of seafood. The objective of this study was to model the growth kinetics of pathogenic and nonpathogenic V. parahaemolyticus in broth and oyster slurry. Primary growth models of V. parahaemolyticus in br...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2008.04.007

    authors: Yoon KS,Min KJ,Jung YJ,Kwon KY,Lee JK,Oh SW

    更新日期:2008-08-01 00:00:00

  • A low-power ultrasound attenuation improves the stability of biofilm and hydrophobicity of Propionibacterium freudenreichii subsp. freudenreichii DSM 20271 and Acidipropionibacterium jensenii DSM 20535.

    abstract::The main topic of this paper was to study the effect of ultrasound-attenuation (US) on the surface properties of propionibacteria (Acidipropionibacterium jensenii DSM 20535 and Propionibacterium freudenreichii DSM 20271). A preliminary screening was done by using different power levels (40 and 60%) and treatment times...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.10.010

    authors: Bevilacqua A,Racioppo A,Sinigaglia M,Speranza B,Campaniello D,Corbo MR

    更新日期:2019-04-01 00:00:00

  • Modeling carbon dioxide effect in a controlled atmosphere and its interactions with temperature and pH on the growth of L. monocytogenes and P. fluorescens.

    abstract::The effect of carbon dioxide, temperature, and pH on growth of Listeria monocytogenes and Pseudomonas fluorescens was studied, following a protocol to monitor microbial growth under a constant gas composition. In this way, the CO2 dissolution didn't modify the partial pressures in the gas phase. Growth curves were acq...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2017.07.003

    authors: Couvert O,Guégan S,Hézard B,Huchet V,Lintz A,Thuault D,Stahl V

    更新日期:2017-12-01 00:00:00

  • Combined treatments of high-pressure with the lactoperoxidase system or lactoferrin on the inactivation of Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in beef carpaccio.

    abstract::The effect of high hydrostatic pressure (HHP) treatments in combination with the lactoperoxidase system (LPOS) or activated lactoferrin (ALF) on Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Enteritidis and Escherichia coli O157:H7 was investigated in cured beef carpaccio stored at 8 °C or 22 °C ...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.01.010

    authors: Bravo D,de Alba M,Medina M

    更新日期:2014-08-01 00:00:00

  • Survival of Vibrio parahaemolyticus under environmental stresses as influenced by growth phase and pre-adaptation treatment.

    abstract::In this study, the susceptibility of Vibrio parahaemolyticus in different growth phases after exposure to lethal stresses including 47 degrees C and 8% ethanol was first investigated. The effect of a culture's growth phase on both the heat and ethanol shock response of V. parahaemolyticus was then examined. It was fou...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2009.01.005

    authors: Chiang ML,Chou CC

    更新日期:2009-06-01 00:00:00

  • High survival rates of Campylobacter coli under different stress conditions suggest that more rigorous food control measures might be needed in Brazil.

    abstract::Campylobacter spp. have been the most commonly reported gastrointestinal bacterial pathogen in many countries. Consumption of improperly prepared poultry meat has been the main transmission route of Campylobacter spp. Although Brazil is the largest exporter of poultry meat in the world, campylobacteriosis has been a n...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2018.02.014

    authors: Gomes CN,Passaglia J,Vilela FP,Pereira da Silva FMHS,Duque SS,Falcão JP

    更新日期:2018-08-01 00:00:00

  • Inoculation of starter cultures in a semi-dry coffee (Coffea arabica) fermentation process.

    abstract::The aim of this study was to evaluate the use of yeasts as starter cultures in coffee semi-dry processing. Arabica coffee was inoculated with one of the following starter cultures: Saccharomyces cerevisiae UFLA YCN727, S. cerevisiae UFLA YCN724, Candida parapsilosis UFLA YCN448 and Pichia guilliermondii UFLA YCN731. T...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2014.05.013

    authors: Evangelista SR,Miguel MG,Cordeiro Cde S,Silva CF,Pinheiro AC,Schwan RF

    更新日期:2014-12-01 00:00:00

  • Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis.

    abstract::The microflora of Tibetan kefir grains was investigated by culture- independent methods. Denaturing gradient gel electrophoresis (DGGE) of partially amplified 16S rRNA for bacteria and 26S rRNA for yeasts, followed by sequencing of the most intense bands, showed that the dominant microorganisms were Pseudomonas sp., L...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2009.04.009

    authors: Zhou J,Liu X,Jiang H,Dong M

    更新日期:2009-12-01 00:00:00

  • Efficacy of the application of a coating composed of chitosan and Origanum vulgare L. essential oil to control Rhizopus stolonifer and Aspergillus niger in grapes (Vitis labrusca L.).

    abstract::This study evaluated the efficacy of the combined application of chitosan (CHI) and Origanum vulgare L. essential oil (OV) in the inhibition of Rhizopus stolonifer URM 3728 and Aspergillus niger URM 5842 on laboratory media and on grapes (Vitis labrusca L.) and its influence on the physical, physicochemical and sensor...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2012.07.014

    authors: dos Santos NS,Athayde Aguiar AJ,de Oliveira CE,Veríssimo de Sales C,de Melo E Silva S,Sousa da Silva R,Stamford TC,de Souza EL

    更新日期:2012-12-01 00:00:00

  • Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon.

    abstract::The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sli...

    journal_title:Food microbiology

    pub_type: 杂志文章

    doi:10.1016/j.fm.2005.05.004

    authors: Tomé E,Teixeira P,Gibbs PA

    更新日期:2006-06-01 00:00:00

  • Will the emergence of core genome MLST end the role of in silico MLST?

    abstract::The technological advancement of molecular epidemiological analysis using next-generation sequencing (NGS) for foodborne pathogens has a groundbreaking impact over the past three years. In particular, the emergence of cg (core genome) multilocus sequence typing(MLST) has a significant impact. This is because this tech...

    journal_title:Food microbiology

    pub_type: 杂志文章,评审

    doi:10.1016/j.fm.2017.09.003

    authors: Kimura B

    更新日期:2018-10-01 00:00:00