Inactivation effect of pressurized carbon dioxide on bacteriophage Qβ and ΦX174 as a novel disinfectant for water treatment

Vo, Huy Thanh; Imai, Tsuyoshi; Ho, Truc Thanh; Sekine, Masahiko; Kanno, Ariyo; Higuchi, Takaya; Yamamoto, Kōichi; Yamamoto, Hidenori

doi:10.1016/s1001-0742(13)60603-8

Cited by 11 publications

(8 citation statements)

References 20 publications

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“…181 In a follow-up study, the authors showed that CO 2 -MB exposure inhibited bacteriophage Qβ and ΦX174 at an initial concentration of 10 7 −10 9 plaqueforming units/mL under low-pressure conditions (0.3−0.9 MPa), while N 2 O-MBs were less effective. 182 Various gaseous MBs and NBs could simultaneously alter the physical-chemical characteristics, such as pH and electrical conductivity of the aqueous phase, thereby affecting the activity and growth of pathogens. 184 Furthermore, MB and NB technology combined with other physical methods (e.g., ultrasonic and short-wavelength could facilitate ROS generation, 59,152 which could improve disinfection efficiency.…”

Section: Applications In Water Treatmentmentioning

confidence: 99%

“…Disinfection of drinking water is a major public health achievement; however, high chemical usage and unintended formation of DBPs present a great challenge to disinfection. Due to the ability to generate ROS, MBs, and NBs alone or in combination with other disinfection techniques (e.g., ozonation) are effective in pathogen inactivation and disinfection with minimum chemical dosage. ,− …”

Section: Applications In Water Treatmentmentioning

confidence: 99%

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Untapped Potential: Applying Microbubble and Nanobubble Technology in Water and Wastewater Treatment and Ecological Restoration

et al. 2022

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Microbubbles (MBs) and nanobubbles (NBs) refer to bubbles of micrometer to nanometer sizes. Due to several unique attributes, including long-term stability, negative surface charge, and the ability to generate reactive oxygen species, MB and NB technology has garnered significant attention in water and wastewater treatment and ecological restoration. Recently, several studies have shown the beneficial effects of MBs and NBs in membrane defouling, pathogen deactivation, environmental remediation, etc. However, there is limited knowledge of the physical and biochemical interactions between MBs and NBs and microbial communities; the mechanistic roles of MBs and NBs on micropollutants removal during aerobic wastewater treatment and anaerobic digestion; and the engineering limitations on versatility and scalability of MB and NB technology, among others. This review fills this gap by providing a systematic discussion on the fundamentals of MBs and NBs, including their size and concentration, physicochemical properties, and generation methods. The latest advances on MB and NB applications to water and wastewater treatment and ecological restoration are then critically discussed. The review thus identifies the challenges of implementing MB and NB technology and concludes with future research directions for a broader understanding of MB and NB technology.

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Section: Applications In Water Treatmentmentioning

confidence: 99%

Section: Applications In Water Treatmentmentioning

confidence: 99%

Untapped Potential: Applying Microbubble and Nanobubble Technology in Water and Wastewater Treatment and Ecological Restoration

et al. 2022

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“…It was also discovered that HPCD can inactivate bacteriophage T4 [ 2 ]. About a 4.0 log reduction for bacteriophage T4, > 3.0 log reduction for bacteriophage MS2, > 3.3 log reduction in bacteriophage Qβ, and just under a 3.0 log reduction in bacteriophage ΦX174 were all achieved at 0.7 MPa for 25 min at 22 °C [ 56 , 57 ].…”

Section: Factors Influencing the Inactivation Effect Of Hpcdmentioning

confidence: 99%

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

Niu

Iwahashi

2020

Food Eng Rev

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The demand for safe, high-quality food has greatly increased, in recent times. As traditional thermal pasteurization can significantly impact the nutritional value and the color of fresh food, an increasing number of nonthermal pasteurization technologies have attracted attention. The bactericidal effect of high-pressure carbon dioxide has been known for many years, and its effect on food-related enzymes has been studied. This novel technology has many merits, owing to its use of relatively low pressures and temperatures, which make it a potentially valuable future method for nonthermal pasteurization. For example, the inactivation of polyphenol oxidase can be achieved with relatively low temperature and pressure, and this can contribute to food quality and better preserve nutrients, such as vitamin C. However, this novel technology has yet to be developed on an industrial scale due to insufficient test data. In order to support the further development of this application, on an industrial scale, we have reviewed the existing information on high-pressure carbon dioxide pasteurization technology. We include its bactericidal effects and its influence on food quality. We also pave the way for future studies, by highlighting key areas.

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“…Increasing pressure accelerates the CO 2 diffusivity into cell membranes and its solubility in cell cytoplasm. For the same reduction ratio of microorganisms, increasing the working pressure enables a shorter exposure time to treatment process (Kumugai et al, 1997;Erkmen, 2000a,b,c;Garcia-Gonzalez et al, 2010;Vo et al, 2013bVo et al, , 2014. However, excessive pressure does not strongly increase bacterial deaths due to saturation limitations of CO 2 in the suspension phase (Spilimbergo and Bertucco, 2003).…”

Section: Saccharomyces Cerevisiae Inactivationmentioning

confidence: 99%

“…Moreover, at high temperature, proteins more easily denatured and the components of external membranes are disintegrated and broken down, so that CO 2 molecules more easily penetrate into the lipid phase and cytoplasm. Most of the recent studies found that increasing temperature led to more effective microorganism inactivation (Kamihira et al, 1987;Dillow et al, 1999;Zhang et al, 2006;Wu et al, 2007;Kobayashi et al, 2009b;Garcia-Gonzalez et al, 2010;Ferrentino et al, 2010;Vo et al, 2013bVo et al, , 2014. However, because rising temperature also decreases the CO 2 solubility in water, a temperature may be reached where no further improvement is gained.…”

Section: Saccharomyces Cerevisiae Inactivationmentioning

confidence: 99%

Inactivation effect of pressurized carbon dioxide on bacteriophage Qβ and ΦX174 as a novel disinfectant for water treatment

Cited by 11 publications

References 20 publications

Untapped Potential: Applying Microbubble and Nanobubble Technology in Water and Wastewater Treatment and Ecological Restoration

Untapped Potential: Applying Microbubble and Nanobubble Technology in Water and Wastewater Treatment and Ecological Restoration

High-Pressure Carbon Dioxide Used for Pasteurization in Food Industry

Potential application of high pressure carbon dioxide in treated wastewater and water disinfection: Recent overview and further trends

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