Bacillus spores: a review of their properties and inactivation processing technologies
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Bacillus spores: a review of their properties and inactivation processing technologies Won-Il Cho1 • Myong-Soo Chung1
Received: 12 May 2019 / Revised: 2 August 2020 / Accepted: 7 August 2020 / Published online: 6 October 2020 Ó The Author(s) 2020
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. Keywords Spore formation Germination Resistance properties Sporicidal agents Non-thermal inactivation processing
& Myong-Soo Chung [email protected] 1
Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea
Introduction Many species of spore-forming bacteria are associated with food spoilage (Gould, 2006; Stragier and Losick, 1996). Bacterial endospores, especially Bacillus species, are the inactivation target in various forms of food processing. One of the most important microorganisms as significant pathogens in humans or involved in quality damage, Bacillus genus such as B. subtilis, B. amyloliquefaciens, B. cereus, B. licheniformis, B. pumilus, and B. thuringiensis, etc. are a rod-shaped, gram-positive bacterium that are naturally found in soil and vegetation. Specifically, B. cereus and B. anthrax are representative pathogenic spore forming bacteria, and B. subtilis, B. stearothermophilus and B. amyloliquefaciens are the main bacteria that cause degradation of processed foods. Therefore, killing Bacillus spores associated with pathogenicity and deterioration is important for sterilization of processed foods (Higgins and Dworkin, 2012; Leuschner and Lillford, 2003). The representative Bacillus spores associated with pathogenicity are B. cereus. The pathogenicity of B. cereus contamination, whether intestinal or nonintestinal, is intimately associated with the production of tissue-destructive exoenzymes. Among these secreted toxins are four hemolysins, three distinct phospholipases, an emesis-inducing toxin, and proteases (Higgins and Dworkin, 2012
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