Comparative Effects of Irradiation and Heat Treatment on Spores of Bacillus pumilus.

Hayashi, Toru; Takizawa, Hironobu; Todoriki, Setsuko; Suzuki, Tetsuya; Takama, Kōzō

doi:10.3136/nskkk.42.196

Cited by 4 publications

(1 citation statement)

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“…Gamma-ray injures mainly DNA and the damaged DNA is thought to be repaired during the outgrowth and the early stage of the subsequent vegetative growth in spores. In such gamma-ray damaged spores, the germination system is considered to be unaffected and still functional Gould et al, 1968;Hayashi et al, 1995 . Because it was thought that the target of the gamma-ray irradiation in spores was different from that of spice compounds, the inhibitory effect of spice powder might not be enhanced in suppressing the development of irradiated spores.…”

Section: Figmentioning

confidence: 99%

Inhibitory Effect of Spice Powders on the Development of Heated and Irradiated <i>Bacillus subtilis</i> Spores as Evaluated by Calorimetry

2018

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Inhibitory effects of the powders of paprika, red pepper, black pepper, sage, oregano and thyme in a solid medium after heat treatment and gamma-irradiation on the development from spore of Bacillus subtilis were examined using calorimetry. Based on the f t curve Antoce et al., 1996 from the thermogram obtained, two parameters, the growth rate constant and the growth retardation time, were used to evaluate the inhibitory effect. The inhibitory effects of paprika and red pepper powders were enhanced by the spore pretreatment with heat, but not significantly with irradiation. The inhibitory enhancement by preheating depended upon the kind of spices used. Sage, oregano and thyme powders per se inhibited the development from spores completely even at a low concentration of 0.04 g/ml. Inhibitory effects of paprika and red pepper powders were obviously observed with heat treatment but not with irradiation. With black pepper powder, by contrast, substantial enhancement was neither observed with heat treatment nor gamma-irradiation. The results suggested that the addition of those spice powders might be useful in the thermal inactivation process of solid foods contaminated with Bacillus subtilis spores.

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Section: Figmentioning

confidence: 99%

Inhibitory Effect of Spice Powders on the Development of Heated and Irradiated <i>Bacillus subtilis</i> Spores as Evaluated by Calorimetry

2018

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Effects of Infrared Radiation on Inactivation and Injury of B. subtilis and B. pumilus Spores.

大介¹,

敏剛²,

胡文忠³

et al. 2003

JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY

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In this study, the effects of infrared radiation (IR) on inactivation and injury of two kinds of bacterial spores (B. pumilus, B. subtilis) were investigated.Inactivation and injury of these spores suspended in sterile distilled water by IR were compared with those by convection heating (HC). The temperature of spore suspension irradiated by infrared ray was a inactivation of bacterial spores by IR was more intensive than that by HC. It took about 8 and 12 min of IR treatment to inactivate 99% of B. subtilis and B. pumilus spores, respectively. These bacterial spores were injured by IR more extensively than by HC in the initial stage of 4 min the same bulk temperature of suspension despite. When bacterial spores air-dried on a stainless petri dish were directly irradiated (direct irradiation) by IR without water, direct irradiation by IR could suppress the bacterial spores in a short time comparing with dry heat sterilization by HC. And, the method by IR could inactivate 90% of both kinds of spores having different heat tolerance for almost same periods (1.0kW : 1min, 0.5kW : 2min), however, B. pumilus spores were more liable to be injured than B. subtilis spores by direct irradiation.

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Effects of Irradiation by Electron Beam on Physical Properties of Food Polysaccharides

Katayama¹,

Nakauma²,

Todoriki³

et al. 2005

J. Food Sci. Technol. Res.

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῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍῍Although heat sterilization is commonly used to sterilize polysaccharides to be used as a food additives, it is di$cult to sterilize heat-resistant bacteria even by heat sterilization method and heat sterilization causes changes of physical properties and color tone in appearance of polysaccharides. It is thus required to develop novel non-heat sterilization method that causes no changes in physical properties of polysaccharides. We investigated e#ects of electron beam irradiation on physical properties of polysaccharides. Electron beam irradiation mostly caused decrease of average molecular weight, leading to the decrese in viscosity and gel strength. Magnitude of changes in these physical properties depended on polysaccharides. It was also found that physical properties of gum arabic were hardly changed by electron beam irradiation. We discussed some factors causing di#erence in physical properties of polysaccharides by electron beam irradiation in terms of the properties of polysaccharides.

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Comparative Effects of Irradiation and Heat Treatment on Spores of Bacillus pumilus.

Cited by 4 publications

References 0 publications

Inhibitory Effect of Spice Powders on the Development of Heated and Irradiated <i>Bacillus subtilis</i> Spores as Evaluated by Calorimetry

Inhibitory Effect of Spice Powders on the Development of Heated and Irradiated <i>Bacillus subtilis</i> Spores as Evaluated by Calorimetry

Effects of Infrared Radiation on Inactivation and Injury of B. subtilis and B. pumilus Spores.

Effects of Irradiation by Electron Beam on Physical Properties of Food Polysaccharides

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