title: Mechanisms of endospore inactivation under high pressure.
abstract: It is well known that spore germination and inactivation can be achieved within a broad temperature and pressure range. The existing literature, however, reports contradictory results concerning the effectiveness of different pressure-temperature combinations and the underlying inactivation mechanism(s). Much of the published kinetic data are prone to error as a result of unstable process conditions or an incomplete investigation of the entire inactivation pathway. Here, we review this field of research, and also discuss an inactivation mechanism of at least two steps and propose an inactivation model based on current data. Further, spore resistance properties and matrix interactions are linked to spore inactivation effectiveness.
authors.affiliation: Department of Food Biotechnology and Food Process Engineering, Technische Universitaet Berlin, Berlin, Germany. kreineke@atb-potsdam.de
authors.forename: Kai
authors.initials: K
authors.lastname: Reineke
authors.forename: Alexander
authors.initials: A
authors.lastname: Mathys
authors.forename: Volker
authors.initials: V
authors.lastname: Heinz
authors.forename: Dietrich
authors.initials: D
authors.lastname: Knorr
mesh_terms: D001412:Bacillus subtilis / Q000378:metabolism / Q000502:physiology*; D005519:Food Preservation / Q000379:methods; D006358:Hot Temperature; D006874:Hydrostatic Pressure; D050296:Microbial Viability; D010848:Picolinic Acids; D013171:Spores, Bacterial / Q000502:physiology*; D013242:Sterilization / Q000379:methods*
chemical_list: D010848:Picolinic Acids; C004860:dipicolinic acid