Enhanced inactivation of Bacillus subtilis spores by carbonation with heating in the presence of monoglycerol-caprate

Seiji Noma; Saburo Tani; Tomoe Nakai; Noriyuki Igura; Mitsuya Shimoda

doi:10.3136/fstr.21.745

Enhanced inactivation of Bacillus subtilis spores by carbonation with heating in the presence of monoglycerol-caprate

Seiji Noma, Saburo Tani, Tomoe Nakai, Noriyuki Igura, Mitsuya Shimoda

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

6 Citations (Scopus)

Abstract

We have reported that the inactivation effect of carbonation with heating (CH; 80°C, 5 MPa, 30 min) on Bacillus subtilis spores was enhanced by the addition of monoglycerol-caprate (MC₁₀). The aim of this study was to obtaine aspects of the mechanism of this enhanced inactivation. The addition of MC₁₀ (0.05%) to spores suspended in nutrient broth (NB) at pH 3.2 increased the inactivation of spores by heating (HT, 80°C) alone and with pressurization (5 MPa nitrogen gas). However, no inactivation effect was observed in NB at pH 6.8. The results showed that MC₁₀ increased the number of spores with decreased resistance to heat and pressure under acidic conditions. The addition of MC₁₀ also enhanced the ratio of spores germinated by CH. The bacteriostatic effect of MC₁₀ was enhanced when combined with CH. This enhanced bacteriostatic effect might be responsible for inducing the high inactivation effect of CH with MC₁₀.

Original language	English
Pages (from-to)	745-749
Number of pages	5
Journal	Food Science and Technology Research
Volume	21
Issue number	5
DOIs	https://doi.org/10.3136/fstr.21.745
Publication status	Published - 2015

All Science Journal Classification (ASJC) codes

Biotechnology
Food Science
Chemical Engineering(all)
Industrial and Manufacturing Engineering
Marketing

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10.3136/fstr.21.745

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title = "Enhanced inactivation of Bacillus subtilis spores by carbonation with heating in the presence of monoglycerol-caprate",

abstract = "We have reported that the inactivation effect of carbonation with heating (CH; 80°C, 5 MPa, 30 min) on Bacillus subtilis spores was enhanced by the addition of monoglycerol-caprate (MC10). The aim of this study was to obtaine aspects of the mechanism of this enhanced inactivation. The addition of MC10 (0.05%) to spores suspended in nutrient broth (NB) at pH 3.2 increased the inactivation of spores by heating (HT, 80°C) alone and with pressurization (5 MPa nitrogen gas). However, no inactivation effect was observed in NB at pH 6.8. The results showed that MC10 increased the number of spores with decreased resistance to heat and pressure under acidic conditions. The addition of MC10 also enhanced the ratio of spores germinated by CH. The bacteriostatic effect of MC10 was enhanced when combined with CH. This enhanced bacteriostatic effect might be responsible for inducing the high inactivation effect of CH with MC10.",

author = "Seiji Noma and Saburo Tani and Tomoe Nakai and Noriyuki Igura and Mitsuya Shimoda",

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T1 - Enhanced inactivation of Bacillus subtilis spores by carbonation with heating in the presence of monoglycerol-caprate

AU - Noma, Seiji

AU - Tani, Saburo

AU - Nakai, Tomoe

AU - Igura, Noriyuki

AU - Shimoda, Mitsuya

PY - 2015

Y1 - 2015

N2 - We have reported that the inactivation effect of carbonation with heating (CH; 80°C, 5 MPa, 30 min) on Bacillus subtilis spores was enhanced by the addition of monoglycerol-caprate (MC10). The aim of this study was to obtaine aspects of the mechanism of this enhanced inactivation. The addition of MC10 (0.05%) to spores suspended in nutrient broth (NB) at pH 3.2 increased the inactivation of spores by heating (HT, 80°C) alone and with pressurization (5 MPa nitrogen gas). However, no inactivation effect was observed in NB at pH 6.8. The results showed that MC10 increased the number of spores with decreased resistance to heat and pressure under acidic conditions. The addition of MC10 also enhanced the ratio of spores germinated by CH. The bacteriostatic effect of MC10 was enhanced when combined with CH. This enhanced bacteriostatic effect might be responsible for inducing the high inactivation effect of CH with MC10.

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Enhanced inactivation of Bacillus subtilis spores by carbonation with heating in the presence of monoglycerol-caprate

Abstract

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