Effects of Various Treatment Conditions on Efficacy of High Pressure Carbon Dioxide in Coordination with Lysozyme for Inactivating Alicyclobacillus acidoterrestris Spores

Abstract

Abstract: One-factor-at-a-time and orthogonal array design methods were used to optimize four treatment conditions including lysozyme dose, pressure, temperature and treatment time that influence the bactericidal activity (evaluated by death rate of spores) of lysozyme in coordination with high pressure carbon dioxide against Alicyclobacillus acidoterrestris spores. The results showed that lysozyme dose, pressure and temperature had a significant effect on the inactivation of Alicyclobacillus acidoterrestris spores (P＜ 0.05). The death rate of Alicyclobacillus acidoterrestris spores reached 5.47 orders of magnitude under the optimized conditions: lysozyme dose 0.10 g/kg, pressure 25 MPa, temperature 55 ℃ and treatment time 60 min. The HPLC analysis and observation under scanning electron microscopy (SEM) of Alicyclobacillus acidoterrestris spores treated under these conditions indicated large amounts of 2,6-pyridine dicarboxylic acid (DPA) leakage and complete rupture of partial spores. In conclusion, lysozyme has a significantly synergistic effect on the inactivation of Alicyclobacillus acidoterrestris spores by high pressure carbon dioxide (P＜ 0.05).

Key words: high pressure carbon dioxide, lysozyme, Alicyclobacillus acidoterrestris, death rate of spores, 2,6-pyridine dicarboxylic acid (DPA), scanning electron microscopy (SEM)

CLC Number:

TS201.3

References

[1] S.Y.Lee, H.J.Chung. Combined treatment of high pressure and heat on killing spores of Alicyclobacillus acidoterrestris in apple juice concentrate[J]. Journal of Food Protection, 2006,69(5):1056-1060.
[2] WALKER.M, PHILLIPS.CA. Alicyclobacillus acidoterrestris:An increasing threat to the fruit juice industry[J]. International Journal of Food Science and Technology, 2008,43(2):250-260.
[3] Y.Y. Bae, H.J. Lee. Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide[J]. International Journal of Food Microbiology,2009,136:95-100.
[4] 曾庆梅,周先汉. 高密度CO2 杀菌机制与协同措施研究现状[J]. 食品科学, 2010,31(1):251-257.
[5] DAMAR S, BALABAN M O. Review of dense phase CO2 technology:microbial and enzyme inactivation, and effects on food quality[J]. Food Science, 2006, 71(2):1-11.
[6] ZHANG Jian, DALAL N, GLEASON C, et al. On the mechanisms of deactivation of Bacillus atrophaeus spores using supercritical carbon dioxide[J]. Journal of Supercritical Fluids, 2006,38(2): 268-273
[7] 周先汉, 张安, 曾庆梅等. 超临界CO2 杀灭芽孢工艺条件的优化[J]. 安徽农业科学, 2010,38(17):9201-9203.
[8] 食品安全国家标准委员会. GB 2760-2011中国标准书号[S]. 北京:中华人民共和国卫生部,2011.
[9] 薛源, 桂芬琦, 孙志键等. 高压CO2技术杀菌灭酶效果及其机理研究进展[J]. 食品工业科技, 2006,27(3).
[10]曾庆孝, 阮征. 高静压与其它因子对嗜热脂肪芽孢杆菌的作用[J]. 华南理工大学学报(自然科学版), 1998,26(11):62-67.
[11]王标诗, 李汴生, 黄娟,等. 超高静压协同中温对凝结芽孢杆菌芽孢灭活动力学规律的研究[J]. 微生物学通报, 2008,35(4): 633-638.
[12]郭素枝. 扫描电镜技术及其应用[M ] . 厦门:厦门大学出版社, 2006:129.
[13]Enomoto, Nakamura, Hakoda, et al. Effect of High-Pressure Carbon Dioxide on a Bacterial Spore[J]. J Ferment and Bioen, 1997,83:305-307.
[14]马正智, 胡国华, 方国生. 我国溶菌酶防腐剂的研究与应用进展[J]. 中国食品添加剂, 2007(2):177-182.
[15]ZHANG Jian, NISHITA DALAL, MICHAEL A. Supercritical carbon dioxide and hydrogen peroxide cause mild changes in spore structures associated with high killing rate of Bacillus anthracis[J]. Journal of Microbiological Methods, 2007,70: 445.
[16]沈萍. 微生物学[M]. 北京: 高等教育出版社, 2000: 51-57.
[17]张勇, 胡其标. 溶菌酶及其在食品工业中的应用[J]. 粮油加工与食品机械, 2004,3:64-65.