View : 70 Download: 0

Inactivation of Bacillus subtilis spores at various germination and outgrowth stages using intense pulsed light

Title
Inactivation of Bacillus subtilis spores at various germination and outgrowth stages using intense pulsed light
Authors
Jo H.-L.Hwang H.-J.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2019
Journal Title
Food Microbiology
ISSN
0740-0020JCR Link
Citation
Food Microbiology vol. 82, pp. 409 - 415
Keywords
Bacillus subtilisDipicolinic acid (DPA)GerminationIntense pulsed light (IPL)
Publisher
Academic Press
Indexed
SCI; SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
It is important to inactivate spore-forming bacteria in foods because their spores are highly resistant to various stresses. Although thermal treatment is an effective inactivation method, the associated high temperatures can cause changes in food quality. Intense pulsed light (IPL) is a nonthermal technique that can effectively improve food safety. This study evaluated the inactivation effects of IPL at various fluences on Bacillus subtilis spores. IPL treatment at a total fluence of 7.40 J/cm 2 resulted in a 7 log reduction, indicating the potential of IPL to effectively inactivate bacterial spores. The sensitivity of B. subtilis spores to IPL during germination and outgrowth was also measured. The resistance to the IPL increased temporarily until 1 h after the start of incubation, and then gradually decreased for longer incubation periods. This temporary increase in resistance at the early stage of incubation was attributed to the leakage of dipicolinic acid from the spores. The results also showed that the inactivation efficiency increases after 1 h pre-incubation because the numbers of vegetative cells increased with the incubation time. © 2019 Elsevier Ltd
DOI
10.1016/j.fm.2019.03.013
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE