Effect of high pressure carbon dioxide on the clumping of the bacterial spores.
The formation of spore clumps of Bacillus coagulans and Bacillus licheniformis during high-pressure carbon dioxide treatment (HCT) was investigated. As the treatment time increased, the number of spore clumps increased. After 120 min, single spore decreased to 20-35% of the population. Addition of a surfactant decreased the hydrophobicity of spore surface and increased both the number of single spores and the rate of inactivation ratio of B. coagulans and B. licheniformis spores.
Furukawa
Soichi
S
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866, Kameino, Fujisawa-shi, 252-8510, Japan.
Watanabe
Taisuke
T
Koyama
Tetsuya
T
Hirata
Junichi
J
Narisawa
Naoki
N
Ogihara
Hirokazu
H
Yamasaki
Makari
M
D001407:Bacillus / Q000502:physiology*; D001422:Bacterial Adhesion / Q000187:drug effects / Q000502:physiology; D002245:Carbon Dioxide / Q000494:pharmacology*; D005516:Food Microbiology; D057927:Hydrophobic and Hydrophilic Interactions; D011312:Pressure; D013171:Spores, Bacterial / Q000187:drug effects* / Q000502:physiology*; D013501:Surface-Active Agents / Q000494:pharmacology; D013997:Time Factors
D013501:Surface-Active Agents; D002245:Carbon Dioxide