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Flow cytometric assessment of Bacillus spore response to high pressure and heat
Authors:A Mathys  B Chapman  M Bull  V Heinz  D Knorr  
Affiliation:aBerlin University of Technology, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, D-14195 Berlin, Germany;bCommonwealth Scientific and Industrial Research Organisation, Food Futures National Research Flagship, P.O. Box 93, North Ryde 1670, NSW, Australia;cGerman Institute of Food Technology, P.O. Box: 1165, D-49601, Quackenbrück, Germany
Abstract:The physiological response of Bacillus licheniformis spores to high pressure and thermal inactivation in sodium citrate buffer and nutrient broth was investigated using multiparameter flow cytometry. Spores were treated by heat-only at 121 °C, by high pressure at 150 MPa (37 °C), or by a combined high pressure and heat treatment at 600 MPa and 77 °C, and then dual stained with the fluorescent dyes SYTO 16 and propidium iodide (PI). For pressure treated spores, but not heat-only treated spores, four distinct sub-populations were detected by flow cytometry, and for these we suggest a three step model of inactivation involving a germination step following hydrolysis of the spore cortex, an unknown step, and finally an inactivation step with physical compromise of the spore's inner membrane.

Industrial relevance

This preliminary study offers a simple and fast flow cytometric method for the rapid assessment of the physiological state of bacterial spores following high pressure and thermal processing. An improved understanding of the mechanisms of spore inactivation will aid in the food safety assessment of pressure assisted thermal sterilisation in particular, and also assist in the commercialisation of these processes facilitating adoption by industry.
Keywords:Flow cytometry  High pressure  Spore germination  Spore inactivation
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