High pressure inactivation kinetics of Bacillus subtilis cells by a three-state-model considering distributed resistance mechanisms

被引:81
作者
Heinz, V
Knorr, D
机构
[1] Department of Food Technology, Berlin University of Technology, D-14195 Berlin
关键词
D O I
10.1080/08905439609549908
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Inactivation of vegetative Bacillus subtilis ATCC 9372 by high hydrostatic pressure treatment (200-450 MPa) was tested at 20, 30 and 40 degrees C. Time-inactivation curves of the bacteria suspended in Ringer's solution showed sigmoid asymmetric shapes when plotted in logarithmic scale. Kinetic analysis of the survivor data was performed by fitting a two-step-model. It was assumed that during pressure treatment, the bacterial cells pass through a metastable intermediate state which is reached after endogenous homeostatic mechanisms balancing the pressure induced displacements of equilibria can no longer be maintained. Combined pressure-temperature-pH effects may target this state and cause lethal cell damage. Modelling this concept, a distributive function describing the initial transition was used in combination with a first-order reaction which was assumed to govern the irreversible second step. Regressively derived characteristic parameters showed logarithmic-linear behaviour. Applicability of the model on dynamic treatments with constant rate of pressure increase could be proven.
引用
收藏
页码:149 / 161
页数:13
相关论文
共 15 条
[11]   APPLICATION OF HIGH-PRESSURE AND THERMOPHYSICAL PROPERTIES OF WATER TO BIOTECHNOLOGY [J].
MAKITA, T .
FLUID PHASE EQUILIBRIA, 1992, 76 :87-95
[12]  
MERTENS B, 1994, NEW METHODS FOOD PRE, P159
[13]   EXPLOITING THE EFFECTS OF HIGH HYDROSTATIC-PRESSURE IN BIOTECHNOLOGICAL APPLICATIONS [J].
MOZHAEV, VV ;
HEREMANS, K ;
FRANK, J ;
MASSON, P ;
BALNY, C .
TRENDS IN BIOTECHNOLOGY, 1994, 12 (12) :493-501
[14]  
SMELT JPP, 1995, HIGH PRESSURE RES, V12, P199
[15]  
WEIBULL W, 1951, J APPL MECH-T ASME, V18, P293