Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and Cells
Bacterial spores are of concern to the food industry due to their ability to survive processing and their potential to subsequently germinate and grow in food. In this paper, two strains belonging to the genus <i>Bacillus</i> (<i>B. clausii</i> DSM 8716 and <i>B. coagul...
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1814 |
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| author | Antonio Bevilacqua Leonardo Petruzzi Milena Sinigaglia Barbara Speranza Daniela Campaniello Emanuela Ciuffreda Maria Rosaria Corbo |
| author_facet | Antonio Bevilacqua Leonardo Petruzzi Milena Sinigaglia Barbara Speranza Daniela Campaniello Emanuela Ciuffreda Maria Rosaria Corbo |
| author_sort | Antonio Bevilacqua |
| collection | DOAJ |
| description | Bacterial spores are of concern to the food industry due to their ability to survive processing and their potential to subsequently germinate and grow in food. In this paper, two strains belonging to the genus <i>Bacillus</i> (<i>B. clausii</i> DSM 8716 and <i>B. coagulans</i> DSM 1) were studied under in vitro conditions after the application of essential oils, and physical treatments; cells and spores’ susceptibility, the extent of sub-lethal injury and the release of cellular components as a function of treatment and targets (cells, spores, old or activated spores) were studied. The highest antimicrobial effect was found for cells treated through citrus extract, while both essential oils and physical treatments could cause a sub-lethal injury on the surviving cells and spores; in addition, the spores of <i>B. coagulans</i> released dipicolinic acid (DPA) and proteins. Sub-lethal injury should be considered when designing a food processing treatment, because injured microorganisms could either repair the damage or be inactivated with a different effect on microbial stability of foods. |
| first_indexed | 2024-03-10T14:16:20Z |
| format | Article |
| id | doaj.art-31183def77d64922be4db4bb153c62e1 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:16:20Z |
| publishDate | 2020-12-01 |
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| series | Foods |
| spelling | doaj.art-31183def77d64922be4db4bb153c62e12023-11-20T23:46:47ZengMDPI AGFoods2304-81582020-12-01912181410.3390/foods9121814Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and CellsAntonio Bevilacqua0Leonardo Petruzzi1Milena Sinigaglia2Barbara Speranza3Daniela Campaniello4Emanuela Ciuffreda5Maria Rosaria Corbo6Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyDepartment of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, 71122 Foggia, ItalyBacterial spores are of concern to the food industry due to their ability to survive processing and their potential to subsequently germinate and grow in food. In this paper, two strains belonging to the genus <i>Bacillus</i> (<i>B. clausii</i> DSM 8716 and <i>B. coagulans</i> DSM 1) were studied under in vitro conditions after the application of essential oils, and physical treatments; cells and spores’ susceptibility, the extent of sub-lethal injury and the release of cellular components as a function of treatment and targets (cells, spores, old or activated spores) were studied. The highest antimicrobial effect was found for cells treated through citrus extract, while both essential oils and physical treatments could cause a sub-lethal injury on the surviving cells and spores; in addition, the spores of <i>B. coagulans</i> released dipicolinic acid (DPA) and proteins. Sub-lethal injury should be considered when designing a food processing treatment, because injured microorganisms could either repair the damage or be inactivated with a different effect on microbial stability of foods.https://www.mdpi.com/2304-8158/9/12/1814age of sporesreleaseproteinsDPAinjury |
| spellingShingle | Antonio Bevilacqua Leonardo Petruzzi Milena Sinigaglia Barbara Speranza Daniela Campaniello Emanuela Ciuffreda Maria Rosaria Corbo Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and Cells Foods age of spores release proteins DPA injury |
| title | Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and Cells |
| title_full | Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and Cells |
| title_fullStr | Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and Cells |
| title_full_unstemmed | Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and Cells |
| title_short | Effect of Physical and Chemical Treatments on Viability, Sub-Lethal Injury, and Release of Cellular Components from <i>Bacillus clausii</i> and <i>Bacillus coagulans</i> Spores and Cells |
| title_sort | effect of physical and chemical treatments on viability sub lethal injury and release of cellular components from i bacillus clausii i and i bacillus coagulans i spores and cells |
| topic | age of spores release proteins DPA injury |
| url | https://www.mdpi.com/2304-8158/9/12/1814 |
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