A study on the effects of high pressure and heat on Bacillus subtilis spores at low pH

Bacillus subtilis spore suspensions were subjected to pressure treatments at 100 and 600 MPa at 40°C and over a pH range from 3 to 8. Inactivation of spores under these conditions was maximally 80% and was not increased at low pH. However, higher levels of inactivation were obtained when spores were...

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Bibliographic Details
Published in:International journal of food microbiology 2001-03, Vol.64 (3), p.333-341
Main Authors: Wuytack, Elke Y., Michiels, Chris W.
Format: Article
Language:English
Subjects:
Bacillus subtilis
Bacillus subtilis - growth & development
Bacillus subtilis - physiology
Bacterial Proteins - metabolism
Biological and medical sciences
Food engineering
Food industries
Food microbiology
Food preservation
Food Preservation - methods
Fundamental and applied biological sciences. Psychology
General aspects
High hydrostatic pressure
Hydrogen-Ion Concentration
Hydrostatic Pressure
Inactivation
Pressure
Spores
Spores, Bacterial - growth & development
Spores, Bacterial - physiology
Temperature
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Summary:Bacillus subtilis spore suspensions were subjected to pressure treatments at 100 and 600 MPa at 40°C and over a pH range from 3 to 8. Inactivation of spores under these conditions was maximally 80% and was not increased at low pH. However, higher levels of inactivation were obtained when spores were first pressure treated at neutral pH and then exposed for 1 h to low pH. This large difference in inactivation could be explained by the finding that pressure-induced spore germination, which is known to occur at neutral pH, was inhibited at low pH (
ISSN:0168-1605
1879-3460
DOI:10.1016/S0168-1605(00)00478-5