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Bacillus spores: a review of their properties and inactivation processing technologies

Title
Bacillus spores: a review of their properties and inactivation processing technologies
Authors
Cho W.-I.Chung M.-S.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2020
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
Food Science and Biotechnology vol. 29, no. 11, pp. 1447 - 1461
Keywords
GerminationNon-thermal inactivation processingResistance propertiesSpore formationSporicidal agents
Publisher
The Korean Society of Food Science and Technology
Indexed
SCIE; SCOPUS; KCI WOS scopus
Document Type
Review
Abstract
Many factors determine the resistance properties of a Bacillus spore to heat, chemical and physical processing, including thick proteinaceous coats, peptidoglycan cortex and low water content, high levels of dipicolinic acid (DPA), and divalent cations in the spore core. Recently, attention has been focused on non-thermal inactivation methods based on high pressure, ultrasonic, high voltage electric fields and cold plasmas for inactivating Bacillus spores associated with deterioration in quality and safety. The important chemical sporicides are glutaraldehyde, chorine-releasing agents, peroxygens, and ethylene oxide. Some food-grade antimicrobial agents exhibit sporostatic and sporicidal activities, such as protamine, polylysine, sodium lactate, essential oils. Surfactants with hydrophilic and hydrophobic properties have been reported to have inactivation activity against spores. The combined treatment of physical and chemical treatment such as heating, UHP (ultra high pressure), PEF (pulsed electric field), UV (ultraviolet), IPL (intense pulsed light) and natural antimicrobial agents can act synergistically and effectively to kill Bacillus spores in the food industry. © 2020, The Author(s).
DOI
10.1007/s10068-020-00809-4
Appears in Collections:
공과대학 > 식품생명공학과 > Journal papers
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