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KMID : 1007519980070020112
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Food Science and Biotechnology
1998 Volume.7 No. 2 p.112 ~ p.116
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High Pressure Inactivation of Bacillus Spores and Its Effects on Ultrastructure of Cells
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Lee Hyong-Joo
Sohn Kyung-Hyun
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Abstract
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The effects of high pressure on the inactivation and ultrastructure of Bacillus spores were investigated. Spores of B. subtilis could not be inactivated by high pressure alone, but could be inactivated by the combined use of pressure and temperature up to 60℃. Total inactivation of B. subtilis with initial 6×10^6 CFU/mL was achieved by 800 MPa treatment for 20 min at 80℃. Spores of B. stearothermophilis were damaged in primordial cell wall, inner membrane, and spore shell by 800 MPa treatment at 80℃. High pressure affected the membrane systems, and this damage seems to lead to the inactivation of the microorganisms.
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