Evaluation Injury Characteristics of Bacillus Spores by Combination of Hydrostatic Pressure with Alkaline Electrolyzed Water

Name: Koki Morita

Address: 333 Moo1, Thasud, Muang, Chiang Rai 57100

Organization : School of Agro-Industry, Mae Fah Luang University

Email : ask.library@mfu.ac.th

Name: Masaki Naka

Name: Masaki Naka

Name: Kyohei Arimura

Name: Yoshinori Kamitani

Name: Daisuke Hamanaka

keyword: Bacterial spores - Hydrostatic pressure - Injury - Antibiotics - Alkaline electrolyzed water

ThaSH: Food sciences

ThaSH: Agricultural industries

ThaSH: Bacterial spores

ThaSH: Hydrostatic pressure

ThaSH: Antibiotics

Abstract: The effect of combining procedures of high hydrostatic pressure (HHP) with alkaline electrolyzed water (AlEW) on the injury characteristics of bacterial spores was investigated. Effective reductions of survival Bacillus subtilis spores by a combination treatment of AlEW with HHP were obtained after the treated spores were heat shocked at 80°C for 15 min. No survival was observed by applying 100 MPa of HHP treatment. Approximately 90 to 99% of Bacillus spores treated by HHP with AlEW were injured or lost heat resistance and there were 1 to 2 logs differences in the survival comparing with the unheated spores. Double culture method (DCM) for assessing the injury characteristics of bacterial spores was performed by using trypticase soy broth supplemented with chloramphenicol (CP) or rifampicin (RFP), which were related to the synthesis inhibition of protein and RNA, respectively. Severe injury of the treated bacterial spores assessed by RFP supplemented broth was obtained at 50 MPa with and without AlEW. Especially at 50 MPa, considerable synergistic effect of HHP and AlEW on spore injury was observed. These results suggested that injury associated with the biosynthesis of some enzymes was observed at relatively low pressure level

Mae Fah Luang University. Learning Resources and Educational Media Center

Address: CHIANG RAI

Email: library@mfu.ac.th

Modified: 2021-10-14

Issued: 2021-10-14

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Journal of Food Science and Agricultural Technology (2019) Vol.5 (Spcl. Iss.): 184-187

eng

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