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KMID : 0613820110210081094
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Journal of Life Science
2011 Volume.21 No. 8 p.1094 ~ p.1099
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Inactivation of Bacterial Spores by High Pressure and Food Additive Combination
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Chung Yoon-Kyung
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Abstract
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Antimicrobial efficacy of high pressure (HP) can be enhanced by the application of additional hurdles. The objective of this study was to assess the enhancement in pressure lethality by tert-butylhydroquinone (TBHQ) treatment, against bacterial spores that are considered significant in the food industry. Spores of Clostridium sporogenes, Bacillus cereus and B. subtilis were prepared. Spore suspensions containing TBHQ (200 ppm, dissolved in dimethyl sulfoxide, DMSO) were pressurized at 650 or 700 ㎫ at 54-72℃ for 5 min. Inactivation of bacterial spores resulted only with HP treatment. The population of B. subtilis spores was more inactivated by HP than those of B. cereus and C. sporogenes spores. Inactivation of C. sporogenes spores using pressure was more affected by the germinated population, compared to Bacillus spores. The inactivation of Bacillus spores increased when pressurized at 70℃, compared to 54℃. On the other hand, the degree of germination-induced lethality for Bacillus spores decreased at 70℃. When spores were treated with a combination of DMSO-HP and TBHQ-HP, these treatments seemed to protect the spores against HP, especially at 54℃. Further mechanistic studies involved in inducing germination by HP and using a subsequent sporicidal agent will be needed for a better understanding of bacterial spore inactivation.
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KEYWORD
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Bacterial spores, high pressure, tert-butylhydroquinone, dimethylsulfoxide, germination
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