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Bacillus Spores: A Review Of Their Properties And Inactivation

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This review attempts to concisely evaluate the potential of electromagnetic radiations in spore inactivation and details its mechanism through a collective study of scientific results and reports. It also briefs about the process of sporulation, the structure of spores and the role of its components in the resistance of spores to damage. Pressure-induced germination and inactivation of Bacillus cereus spores and their survival in fresh blue crab meat (Callinectes sapidus) during storage. J Aquat Food Prod Technol 17:322–337.

Types Of Bacterial Spores

The sporicidal activities against Bacillus subtilis spores of surfactant components with hydrophilic and hydrophobic properties that can lead to the denaturation of various proteins comprising the

Inactivation of Bacillus anthracis Spores

Bacillus spores: a review of their properties and inactivation processing technologies Won-Il Cho Myong-Soo Chung ReviewPaper Open access 06 October 2020 Pages: 1447 – 1461

spores: A review of their properties and inactivation processing technologies spore germination: Knowns, unknowns and what we need to learn Characterizations of Bacillus spores and their applications as absorption materials of rare earth ions Application of pulsed electric field for inactivation of Yeast S. cerevisiae in apple juice

This review considers the main spore structures, highlighting their relevance to spore resistance properties and detailing their chemical composition, with a particular emphasis on the differences Share this article Abstract The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps involved in their germination are included. The mechanism of the inactivation may have involved spore germination by the antimicrobials, followed by inactivation by heat or by the remaining antimicrobials (Shin et al., 2008). Bacillus subtilis: The sporicidal activity of essential oils against B. subtiliswas tested, with cardamom, tea tree, and juniper leaf showing the most efficacy.

The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by

10.11648.j.ijmb.20230804.16

The aim of this study was to establish a quantitative framework for assessing the kinetics of Bacillus cereus spore inactivation with peracetic acid ( Bacillus spores: a review of their properties and inactivation processing technologies Article Full-text available Nov 2020

Bacillus spores: a review of their properties and inactivation processing technologies Won Il Cho, Myong Soo Chung +1 more Ewha Womans University – 06 Oct 2020 – Food Science and Biotechnology 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 Full description Saved in: Bibliographic Abstract The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps

Bacterial spores examples - kidsstat

Abstract Bacillus cereus spores pose a significant concern during food processing due to their high resistance to environmental stress. Ohmic heating (OH) is an emerging and alternative heating technology with potential for inactivating such spores. This study evaluated the inactivation effects and the biological property changes of Bacillus cereus spores during OH

Bacillus spores: a review of their properties and inactivation processing technologies 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 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, Survival curves of Bacillus subtilis spores were obtained after spore strip samples containing an initial spore population of 1.5–2.5 × 10 6 cfu/strip were subjected to plasma treatment. The shape of the survival curves was clearly not linear indicating that spores exhibited a spectrum of inactivation resistances to the plasma

Abstract Spores of wild-type Bacillus subtilis and some isogenic mutant strains were treated by high pressure CO2 (HPCD) at high temperature (HT) (HPCD + HT) at 20 MPa and 84-86 °C for 0–60 min, and centrifuged on a high density solution to obtain pelleted spores that retained CaDPA and light spores that lost CaDPA.

Won-Il Cho’s research works

The time/temperature profiles experienced by spores on the track from their natural sporulation environment to consumable food products may be highly diverse. Temperature has been documented as an important factor that may activate spores, i.e. potentiates spores to germinate. There is, however, limited knowledge about the relationship between the expected This study aims to provide a comprehensive overview of the mechanisms underlying Bacillus spore germination, focusing on the latest advances in signal transduction and macromolecular biosynthesis. Additionally, we systematically summarize the characteristics of super-dormant spores and their potential causes. Since the intentional release of Bacillus anthracis spores through the U.S. Postal Service in the fall of 2001, research and development related to decontamination for this biological agent have increased substantially. This review synthesizes the

Production of spore is an important feature of certain types of bacteria belonging to the members of genera such as Bacillus. Spores are metabolically inactive and in heat-resistant forms. This state occurs due to unfavorable environmental conditions and hinders the vegetative activity of the cell. Spore-forming Bacillus can resist excessive heat due to their chemical Bacillus spores: a review of their properties and inactivation processing technologies Article Full-text available Nov 2020 Herein we investigate the effect of multi-pulse high hydrostatic pressure (MP-HHP) on the inactivation of Bacillus subtilis spores. B. subtilis spores were subjected to MP-HHP under pressures at 200–500 MPa at temperatures of 40 and 60 °C with 3 pulses (holding time of 3 min) with a total processing time of 10 min and compared it with a single pressurization (S-HHP).

The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps involved in their germination are included. Novel technologies, using no or only mild heat treatments, to inactivate Bacillus spores are covered, Published 2020 View Full Article Home Publications Publication Search Publication Details Title Bacillus spores: a review of their properties and inactivation processing technologies Authors Keywords – Journal

Bacillus cereus spores are a concern to the food industry due to their high resistance to processing and their ability to germinate to vegetative cells under suitable conditions. This research aimed to elucidate the mechanisms of Bacillus cereus spore inactivation under ultrasonication (US) combined The importance and challenges presented by Bacillus spores in the food industry are briefly outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance exhibited by Bacillus spores are described, and the steps involved in their germination are included. Novel technologies, using no or only mild heat treatments, to inactivate Bacillus Abstract Many factors determine the resistance properties of a Bacillus spore to heat, chemical and physical pro-cessing, 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,

Bacillus cereus spores pose a significant concern during food processing due to their high resistance to environmental stress. (OH) is an emerging and alternative heating technology with potential for inactivating such spores. This study evaluated the inactivation effects and the biological property changes of Bacillus cereus

Spore-forming bacteria are resistant to stress conditions owing to their ability to form highly resistant dormant spores. These spores can survive adverse environmental conditions in nature, as well as decontamination processes in the food and related industries. Bacterial spores may return to their vegetative state through a process called germination. As spore

Bacillus spores: a review of their properties and inactivation processing technologies Article Open access 06 October 2020