Inactivation of bacillus subtilis spores by carbonation with glycerin fatty acid esters

Rina Hirokado, Seiji Noma, Nobuaki Soh, Noriyuki Igura, Mitsuya Shimoda, Nobuyuki Hayashi

研究成果: ジャーナルへの寄稿記事

抄録

We investigated the effect of carbonation treatment with heating (CH) in the presence of glycerin fatty acid esters on Bacillus subtilis spores. The inactivation effect of CH was the highest in the presence of monoglycerol monocaprate (MC10). Monoglycerol monolaurate showed the highest bacteriostatic effect. The resistance of spores to CH with MC10 did not change with pre-heat activation. Freshly prepared spores from the surviving spores following CH with MC10 showed resistance similar to that of normal spores. The resistance of spores might be affected by the composition of the spore-forming medium. CH with MC10 enhanced adhesion of MC10 to spores and dipicolinic acid (DPA) release from spores, but did not induce DNA fragmentation. Inactivation of B. Subtilis spores by CH with MC10 may be attributable to the impairment of physiological germination and/or decrease in heat resistance, which were induced by enhanced MC10 adhesion and the resultant DPA release.

元の言語英語
ページ(範囲)455-463
ページ数9
ジャーナルFood Science and Technology Research
24
発行部数3
DOI
出版物ステータス出版済み - 1 1 2018

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carbonation
Carbonation
fatty acid esters
Bacilli
Bacillus subtilis
Spores
Glycerol
Fatty acids
glycerol
Esters
inactivation
Fatty Acids
Adhesion
spores
Acids
Heat resistance
DNA
Chemical activation
Heating
Chemical analysis

All Science Journal Classification (ASJC) codes

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

これを引用

Inactivation of bacillus subtilis spores by carbonation with glycerin fatty acid esters. / Hirokado, Rina; Noma, Seiji; Soh, Nobuaki; Igura, Noriyuki; Shimoda, Mitsuya; Hayashi, Nobuyuki.

:: Food Science and Technology Research, 巻 24, 番号 3, 01.01.2018, p. 455-463.

研究成果: ジャーナルへの寄稿記事

Hirokado, Rina ; Noma, Seiji ; Soh, Nobuaki ; Igura, Noriyuki ; Shimoda, Mitsuya ; Hayashi, Nobuyuki. / Inactivation of bacillus subtilis spores by carbonation with glycerin fatty acid esters. :: Food Science and Technology Research. 2018 ; 巻 24, 番号 3. pp. 455-463.
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AU - Hayashi, Nobuyuki

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