Strategies for effective high pressure germination or inactivation of Bacillus spores involving nisin
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...
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| Published in | Applied and environmental microbiology Vol. 90; no. 10; p. e0229923 |
|---|---|
| Main Authors | , , , |
| Format | Journal Article |
| Language | English |
| Published |
United States
American Society for Microbiology
23.10.2024
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0099-2240 1098-5336 1070-6291 1098-5336 |
| DOI | 10.1128/aem.02299-23 |
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| Abstract | 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. |
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| AbstractList | The major challenge in employing high pressure (HP) at moderate temperature for sterilization is the remarkable resistance of bacterial spores. High isostatic pressure can initiate spore germination, enabling subsequent inactivation under mild conditions. However, not all spores could be triggered to germinate under pressure at temperatures ≤80°C so far. In this study, germination treatment combinations were evaluated for Bacillus spores involving moderate HP (150 MPa, 37°C, 5 min), very HP (vHP, 550 MPa, 60°C, 2.5 or 9 min), simple and complex nutrient germinants [L-valine, L-alanine, and tryptic soy broth (TSB)], nisin, and incubation at atmospheric pressure (37°C). The most effective combinations for Bacillus subtilis resulted in a reduction of culturable dormant spores by 8 log10 units. The combinations involved nisin, a nutrient germinant (L-valine or TSB), a first vHP treatment (550 MPa, 60°C, 2.5 min), incubation at atmospheric pressure (37°C, 6 h), and a second vHP treatment (550 MPa, 60°C, 2.5 min). Such treatment combination with L-valine reduced Bacillus amyloliquefaciens spores by only 2 log10 units. B. amyloliquefaciens, thus, proved to be substantially more HP-resistant compared to B. subtilis, validating previous studies. Despite combining different germination mechanisms, complete germination could not be achieved for either species. The natural bacteriocin nisin did seemingly not promote HP germination initiation under chosen HP conditions, contrary to previous literature. Nevertheless, nisin might be beneficial to inhibit the growth of HP-germinated or remaining ungerminated spores. Future germination experiments might consider that nisin could not be completely removed from spores by washing, thereby affecting plate count enumeration.IMPORTANCEExtremely 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. 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. The major challenge in employing high pressure (HP) at moderate temperature for sterilization is the remarkable resistance of bacterial spores. High isostatic pressure can initiate spore germination, enabling subsequent inactivation under mild conditions. However, not all spores could be triggered to germinate under pressure at temperatures ≤80°C so far. In this study, germination treatment combinations were evaluated for spores involving moderate HP (150 MPa, 37°C, 5 min), very HP (vHP, 550 MPa, 60°C, 2.5 or 9 min), simple and complex nutrient germinants [L-valine, L-alanine, and tryptic soy broth (TSB)], nisin, and incubation at atmospheric pressure (37°C). The most effective combinations for resulted in a reduction of culturable dormant spores by 8 log units. The combinations involved nisin, a nutrient germinant (L-valine or TSB), a first vHP treatment (550 MPa, 60°C, 2.5 min), incubation at atmospheric pressure (37°C, 6 h), and a second vHP treatment (550 MPa, 60°C, 2.5 min). Such treatment combination with L-valine reduced spores by only 2 log units. thus, proved to be substantially more HP-resistant compared to , validating previous studies. Despite combining different germination mechanisms, complete germination could not be achieved for either species. The natural bacteriocin nisin did seemingly not promote HP germination initiation under chosen HP conditions, contrary to previous literature. Nevertheless, nisin might be beneficial to inhibit the growth of HP-germinated or remaining ungerminated spores. Future germination experiments might consider that nisin could not be completely removed from spores by washing, thereby affecting plate count enumeration. 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. The major challenge in employing high pressure (HP) at moderate temperature for sterilization is the remarkable resistance of bacterial spores. High isostatic pressure can initiate spore germination, enabling subsequent inactivation under mild conditions. However, not all spores could be triggered to germinate under pressure at temperatures ≤80°C so far. In this study, germination treatment combinations were evaluated for Bacillus spores involving moderate HP (150 MPa, 37°C, 5 min), very HP (vHP, 550 MPa, 60°C, 2.5 or 9 min), simple and complex nutrient germinants [L-valine, L-alanine, and tryptic soy broth (TSB)], nisin, and incubation at atmospheric pressure (37°C). The most effective combinations for Bacillus subtilis resulted in a reduction of culturable dormant spores by 8 log10 units. The combinations involved nisin, a nutrient germinant (L-valine or TSB), a first vHP treatment (550 MPa, 60°C, 2.5 min), incubation at atmospheric pressure (37°C, 6 h), and a second vHP treatment (550 MPa, 60°C, 2.5 min). Such treatment combination with L-valine reduced Bacillus amyloliquefaciens spores by only 2 log10 units. B. amyloliquefaciens, thus, proved to be substantially more HP-resistant compared to B. subtilis, validating previous studies. Despite combining different germination mechanisms, complete germination could not be achieved for either species. The natural bacteriocin nisin did seemingly not promote HP germination initiation under chosen HP conditions, contrary to previous literature. Nevertheless, nisin might be beneficial to inhibit the growth of HP-germinated or remaining ungerminated spores. Future germination experiments might consider that nisin could not be completely removed from spores by washing, thereby affecting plate count enumeration.The major challenge in employing high pressure (HP) at moderate temperature for sterilization is the remarkable resistance of bacterial spores. High isostatic pressure can initiate spore germination, enabling subsequent inactivation under mild conditions. However, not all spores could be triggered to germinate under pressure at temperatures ≤80°C so far. In this study, germination treatment combinations were evaluated for Bacillus spores involving moderate HP (150 MPa, 37°C, 5 min), very HP (vHP, 550 MPa, 60°C, 2.5 or 9 min), simple and complex nutrient germinants [L-valine, L-alanine, and tryptic soy broth (TSB)], nisin, and incubation at atmospheric pressure (37°C). The most effective combinations for Bacillus subtilis resulted in a reduction of culturable dormant spores by 8 log10 units. The combinations involved nisin, a nutrient germinant (L-valine or TSB), a first vHP treatment (550 MPa, 60°C, 2.5 min), incubation at atmospheric pressure (37°C, 6 h), and a second vHP treatment (550 MPa, 60°C, 2.5 min). Such treatment combination with L-valine reduced Bacillus amyloliquefaciens spores by only 2 log10 units. B. amyloliquefaciens, thus, proved to be substantially more HP-resistant compared to B. subtilis, validating previous studies. Despite combining different germination mechanisms, complete germination could not be achieved for either species. The natural bacteriocin nisin did seemingly not promote HP germination initiation under chosen HP conditions, contrary to previous literature. Nevertheless, nisin might be beneficial to inhibit the growth of HP-germinated or remaining ungerminated spores. Future germination experiments might consider that nisin could not be completely removed from spores by washing, thereby affecting plate count enumeration.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.IMPORTANCEExtremely 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. The major challenge in employing high pressure (HP) at moderate temperature for sterilization is the remarkable resistance of bacterial spores. High isostatic pressure can initiate spore germination, enabling subsequent inactivation under mild conditions. However, not all spores could be triggered to germinate under pressure at temperatures ≤80°C so far. In this study, germination treatment combinations were evaluated for Bacillus spores involving moderate HP (150 MPa, 37°C, 5 min), very HP (vHP, 550 MPa, 60°C, 2.5 or 9 min), simple and complex nutrient germinants [L-valine, L-alanine, and tryptic soy broth (TSB)], nisin, and incubation at atmospheric pressure (37°C). The most effective combinations for Bacillus subtilis resulted in a reduction of culturable dormant spores by 8 log10 units. The combinations involved nisin, a nutrient germinant (L-valine or TSB), a first vHP treatment (550 MPa, 60°C, 2.5 min), incubation at atmospheric pressure (37°C, 6 h), and a second vHP treatment (550 MPa, 60°C, 2.5 min). Such treatment combination with L-valine reduced Bacillus amyloliquefaciens spores by only 2 log10 units. B. amyloliquefaciens, thus, proved to be substantially more HP-resistant compared to B. subtilis, validating previous studies. Despite combining different germination mechanisms, complete germination could not be achieved for either species. The natural bacteriocin nisin did seemingly not promote HP germination initiation under chosen HP conditions, contrary to previous literature. Nevertheless, nisin might be beneficial to inhibit the growth of HP-germinated or remaining ungerminated spores. Future germination experiments might consider that nisin could not be completely removed from spores by washing, thereby affecting plate count enumeration. IMPORTANCE 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. |
| Author | Delbrück, Alessia I. Trunet, Clément Heydenreich, Rosa Mathys, Alexander |
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| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/39311577$$D View this record in MEDLINE/PubMed |
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| Cites_doi | 10.1111/j.1750-3841.2011.02066.x 10.1007/s12393-016-9155-1 10.1016/j.ijfoodmicro.2023.110279 10.1111/j.1365-2672.2009.04442.x 10.1111/j.1472-765X.2012.03278.x 10.3389/fmicb.2019.03122 10.3181/00379727-38-9808P 10.1016/j.ifset.2007.06.010 10.1016/s0168-1605(98)00130-5 10.1111/j.1365-2672.1996.tb03520.x 10.3389/fmicb.2018.03163 10.3389/fmicb.2023.1161604 10.1016/j.ijfoodmicro.2012.12.010 10.1128/AEM.70.12.7321-7328.2004 10.1002/bit.22849 10.12691/ajmr-11-2-5 10.1111/ijfs.14263 10.1080/10408398.2016.1271770 10.1111/1541-4337.12348 10.1016/j.ijfoodmicro.2021.109088 10.1128/AAC.00625-08 10.1016/j.ifset.2015.06.007 10.3136/fstr.11.324 10.1016/B978-0-12-823872-1.00005-3 10.3389/fmicb.2019.03118 10.1111/jam.12480 10.1016/j.cellsig.2020.109729 10.1128/JB.00736-09 10.1080/08957959.2012.664642 10.1016/j.ifset.2021.102828 10.1533/9781845698379.5.394 10.1146/annurev-food-041715-033144 10.1016/B978-0-12-822521-9.00103-9 10.1016/j.fm.2011.12.006 10.1128/aem.02324-21 10.1128/JB.01497-09 10.1038/nprot.2011.307 10.1021/cb1004178 10.1007/978-94-017-9918-8_23 10.1080/10498850802179776 10.3389/fnut.2021.643837 10.1111/j.1365-2672.2005.02736.x 10.3389/fmicb.2018.02277 10.1111/j.1365-2672.2006.03062.x 10.1128/AEM.02406-21 10.1111/j.1471-0307.1979.tb01907.x 10.1128/AEM.01596-19 10.1128/JB.00326-10 10.1146/annurev-micro-090816-093558 10.1128/AEM.64.9.3220-3224.1998 10.1080/10408398.2013.779570 10.1098/rspl.1877.0036 10.1128/jb.172.1.7-14.1990 10.1002/9780470376409 10.1128/AEM.00193-15 10.1016/j.tim.2013.03.001 10.1080/08957959.2021.1946054 10.1128/AEM.03043-13 10.1128/9781555819972.ch2 10.1128/AEM.71.10.5879-5887.2005 10.1016/j.fm.2019.103244 10.3390/foods11233820 10.1128/AEM.00503-17 10.1128/aem.56.8.2551-2558.1990 10.4315/0362-028x-67.11.2530 10.1016/j.ifset.2011.09.006 10.1016/j.foodcont.2011.10.061 10.1128/JB.01668-08 10.1111/j.1365-2672.2007.03722.x 10.1128/jb.175.5.1367-1374.1993 10.1016/j.fm.2014.01.007 10.1533/9781845698379.6.435 10.1111/j.1541-4337.2007.00021.x 10.1016/j.tifs.2008.04.001 10.1111/1541-4337.12789 10.1128/AEM.03755-12 10.1016/j.ijfoodmicro.2003.09.011 10.1146/annurev-food-032519-051632 10.1099/00221287-60-3-335 10.1016/j.cub.2010.06.031 10.1111/j.1365-2672.1996.tb03520.x |
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| Keywords | germination endospore nisin Bacillus subtilis inactivation Bacillus amyloliquefaciens superdormant high isostatic pressure |
| Language | English |
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| Snippet | Extremely resistant spore-forming bacteria are widely distributed in nature. They infiltrate the food chain and processing environments, posing risks of... The major challenge in employing high pressure (HP) at moderate temperature for sterilization is the remarkable resistance of bacterial spores. High isostatic... |
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| SubjectTerms | 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 |
| Title | Strategies for effective high pressure germination or inactivation of Bacillus spores involving nisin |
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