Mechanisms of enhanced bacterial endospore inactivation during sterilization by ohmic heating.

Bacillus subtilis spores Differentiation of effects Electrotechnologies Inactivation mechanism Ohmic heating Sterilisation

Journal

Bioelectrochemistry (Amsterdam, Netherlands)
ISSN: 1878-562X
Titre abrégé: Bioelectrochemistry
Pays: Netherlands
ID NLM: 100953583

Informations de publication

Date de publication:
Dec 2019
Historique:
received: 01 07 2019
revised: 24 07 2019
accepted: 24 07 2019
pubmed: 5 8 2019
medline: 27 11 2019
entrez: 5 8 2019
Statut: ppublish

Résumé

During ohmic heating, the electric field may additionally inactivate bacterial endospores. However, the exact mechanism of action is unclear. Thus, a mechanistic study was carried out, investigating the possible target of electric fields inside the spore. Bacillus subtilis spores were heated by conventional and ohmic heating in a capillary system under almost identical thermal conditions. Wild-type (PS533) spores were used, as well as isogenic mutants lacking certain components known for their contribution to spores' heat resistance: small-acid soluble proteins (SASP) protecting DNA (PS578); the coat covering the spore (PS3328); and the spore germination enzyme SleB (FB122(+)). Treatment-dependent release of the spore core's depot of dipicolinic acid (DPA) was further evaluated. Up to 2.4 log

Identifiants

pubmed: 31377394
pii: S1567-5394(19)30422-0
doi: 10.1016/j.bioelechem.2019.107338
pii:
doi:

Substances chimiques

Bacterial Proteins 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

107338

Informations de copyright

Copyright © 2019 Elsevier B.V. All rights reserved.

Auteurs

Felix Schottroff (F)

Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria; Department of Food, Agricultural and Biological Engineering, Ohio State University, Columbus, OH, USA. Electronic address: felix.schottroff@boku.ac.at.

Taras Pyatkovskyy (T)

Department of Food, Agricultural and Biological Engineering, Ohio State University, Columbus, OH, USA.

Kai Reineke (K)

GNT Europa GmbH, Aachen, Germany.

Peter Setlow (P)

Department of Molecular Biology and Biophysics, UCONN Health, Farmington, CT, USA.

Sudhir K Sastry (SK)

Department of Food, Agricultural and Biological Engineering, Ohio State University, Columbus, OH, USA.

Henry Jaeger (H)

Institute of Food Technology, University of Natural Resources and Life Sciences (BOKU), Vienna, Austria.

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