Strategies for effective high pressure germination or inactivation of Bacillus spores involving nisin

• Published in: Applied and environmental microbiology Vol. 90; no. 10; p. e0229923
• Main Authors: Heydenreich, Rosa, Delbrück, Alessia I., Trunet, Clément, Mathys, Alexander
• Format: Journal Article
• Language: English
• Published: United States American Society for Microbiology 23.10.2024
• Subjects: Alanine; Applied and Industrial Microbiology; Atmospheric pressure; Bacillus; Bacteria; Bacteriocins; Deactivation; Effectiveness; Enumeration; Food chains; Food Microbiology; Food processing; Food quality; Food safety; Food spoilage; Germination; High pressure; Inactivation; Isostatic pressure; L-Alanine; Nisin; Nutrients; Preservation; Processed foods; Spoilage; Spore germination; Spore-forming bacteria; Spores; Sterilization; Valine; germination; endospore; nisin; Bacillus subtilis; inactivation; Bacillus amyloliquefaciens; superdormant; high isostatic pressure
• ISSN: 0099-2240; 1098-5336; 1098-5336
• DOI: 10.1128/aem.02299-23

Extremely resistant spore-forming bacteria are widely distributed in nature. They infiltrate the food chain and processing environments, posing risks of spoilage and food safety. Traditional heat-intensive inactivation methods often negatively affect the product quality. HP germination–inactivation offers a potential solution for better preserving sensitive ingredients while inactivating spores. However, the presence of ungerminated (superdormant) spores hampers the strategy’s success and safety. Knowledge of strategies to overcome resistance to HP germination is vital to progress mild spore control technologies. Our study contributes to the evaluation and development of mild preservation processes by evaluating strategies to enhance the HP germination–inactivation efficacy. Mild preservation processes can fulfill the consumers’ demand for safe and minimally processed food.