Role of Dipicolinic Acid in Heat Resistance of Spores of Clostridium botulinum and Clostridium sporogenes PA3679 by Thermal and Pressure-assisted Thermal Processing

IF 2.1 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Journal of food protection Pub Date : 2024-09-12 DOI:10.1016/j.jfp.2024.100359
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Abstract

Dipicolinic acid (DPA) is a major constituent of spores and reportedly provides protection against inactivation by various thermal processes; however, the relationship between DPA and resistance towards pressure-assisted thermal processing is not well understood. Thermal and pressure-assisted thermal inactivation studies of Clostridium botulinum nonproteolytic strains QC-B and 610-F, proteolytic strain Giorgio-A, and thermal surrogate Clostridium sporogenes PA3679 spores suspended in ACES buffer (0.05 M, pH 7.0) were performed to determine if a relationship exists between DPA release and log reduction of spores. Thermal inactivation at 80, 83, and 87 °C for nonproteolytic strains and 101, 105, and 108 °C for the proteolytic strain and thermal surrogate were conducted. Pressure-assisted thermal inactivation for nonproteolytic strains at 83 °C/600 MPa and for the proteolytic strain and thermal surrogate at 105 °C/600 MPa were performed. Surviving spores were enumerated by 5-tube MPN method for log reductions and analyzed for released DPA by liquid chromatography-tandem mass spectrometry. The correlation between MPN log reductions, released DPA, and D-values were calculated. A positive correlation between released DPA and log reduction of spores was observed for QC-B and 610-F at 80 and 83 °C (r = 0.6073 − 0.7755; P < 0.01). At 87 °C, a positive correlation was detected for 610-F (r = 0.4242, P < 0.05) and no correlation was observed for QC-B (r = 0.1641; P > 0.05). A strong, positive correlation (r = 0.8359 − 0.9284; P < 0.05) between released DPA and log reduction of spores was observed for Giorgio-A at 101, 105, and 108 °C, and a strong, positive correlation (r = 0.8402; P < 0.05) was observed for PA3679 at 101 °C. A positive correlation (r = 0.5646 − 0.6724; P < 0.01) was observed for QC-B, 610-F, and Giorgio-A after pressure-assisted thermal treatment. No correlation (r = 02494; P > 0.05) was found for PA3679 after pressure-assisted thermal treatment. These results suggest a correlation exists between DPA release and heat resistance; however, the level of correlation varied between strains and temperatures. The findings from this research may aid in the development of spore inactivation strategies targeting the thermal resistance profiles of various strains of C. botulinum spores.

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肉毒梭菌和产孢梭菌 PA3679 孢子通过热处理和压力辅助热处理时双琥珀酸在耐热性中的作用
二羧酸(DPA)是芽孢的一种主要成分,据报道可防止各种热处理过程造成的灭活;然而,DPA与抗压力辅助热处理之间的关系还不十分清楚。我们对悬浮在 ACES 缓冲液(0.05 M,pH 7.0)中的肉毒梭菌非蛋白溶解株 QC-B 和 610-F、蛋白溶解株 Giorgio-A 以及热代用品梭状芽孢杆菌 PA3679 孢子进行了热和压力辅助热灭活研究,以确定 DPA 释放与孢子对数减少之间是否存在关系。对非蛋白水解菌株在 80、83 和 87 ℃ 下进行热灭活,对蛋白水解菌株和热代用品在 101、105 和 108 ℃ 下进行热灭活。在 83 °C/600 MPa 的压力辅助下对非蛋白溶解菌株进行热灭活,在 105 °C/600 MPa 的压力辅助下对蛋白溶解菌株和热代用品进行热灭活。用 5 管 MPN 法计算存活孢子的对数减少量,并用液相色谱-串联质谱法分析释放的 DPA。计算了 MPN 对数减少量、释放的 DPA 和 D 值之间的相关性。在 80 和 83 °C时,QC-B和610-F释放的DPA与孢子减少对数之间呈正相关(r = 0.6073 - 0.7755; P <0.01)。在 87 °C 时,610-F 发现了正相关性(r = 0.4242,P < 0.05),QC-B 则没有发现相关性(r = 0.1641; P > 0.05)。在 101、105 和 108 °C 下,Giorgio-A 的释放 DPA 与孢子减少对数之间存在较强的正相关性(r = 0.8359 - 0.9284; P <0.05);在 101 °C 下,PA3679 的释放 DPA 与孢子减少对数之间存在较强的正相关性(r = 0.8402; P <0.05)。在压力辅助热处理后,QC-B、610-F 和 Giorgio-A 观察到正相关性(r = 0.5646 - 0.6724;P <;0.01)。压力辅助热处理后,PA3679 没有发现相关性(r = 02494;P >;0.05)。这些结果表明,DPA 释放与耐热性之间存在相关性;但是,相关性的程度因应变和温度而异。这项研究的结果可能有助于针对不同菌株肉毒杆菌孢子的耐热性特征制定孢子灭活策略。
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来源期刊
Journal of food protection
Journal of food protection 工程技术-生物工程与应用微生物
CiteScore
4.20
自引率
5.00%
发文量
296
审稿时长
2.5 months
期刊介绍: The Journal of Food Protection® (JFP) is an international, monthly scientific journal in the English language published by the International Association for Food Protection (IAFP). JFP publishes research and review articles on all aspects of food protection and safety. Major emphases of JFP are placed on studies dealing with: Tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related hazards, including microorganisms (including antibiotic resistance), microbial (mycotoxins, seafood toxins) and non-microbial toxins (heavy metals, pesticides, veterinary drug residues, migrants from food packaging, and processing contaminants), allergens and pests (insects, rodents) in human food, pet food and animal feed throughout the food chain; Microbiological food quality and traditional/novel methods to assay microbiological food quality; Prevention of food-related hazards and food spoilage through food preservatives and thermal/non-thermal processes, including process validation; Food fermentations and food-related probiotics; Safe food handling practices during pre-harvest, harvest, post-harvest, distribution and consumption, including food safety education for retailers, foodservice, and consumers; Risk assessments for food-related hazards; Economic impact of food-related hazards, foodborne illness, food loss, food spoilage, and adulterated foods; Food fraud, food authentication, food defense, and foodborne disease outbreak investigations.
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