Wplyw polaczonego dzialania wysokiego cisnienia i innych czynnikow na mikroorganizmy

• Autorzy: Malinowska-Panczyk E , Kolodziejska I.

Warianty tytułu

EN

Combined effect of high pressure and other antimicrobial factors on inactivation of microorganisms

• Języki publikacji: PL

Abstrakty

EN

High pressure can be used as an alternative for inactivation of microorganisms to traditional, thermal methods. A high pressure technique has been already applied in the food industry, primarily to preserve acidic food products such as fruit juices and jams. However, this method does not guarantee a complete inactivation of microorganisms at moderate temperature in food with pH close to neutral. Therefore the possibility of using high pressure in connection with other antimicrobial factors has been studied, mainly with lysozyme, bacteriocins and CO₂. High pressure increases the bacteriostatic effect of bacteriocins on different vegetative cells of gram-negative and gram-positive bacteria and vice versa, the bacteriocins enhance the sensitivity of microorganisms to high pressure. Such increased inactivation of bacteria occurs also when the cells are treated by high pressure in the presence of pediocin AcH, but the degree of inactivation significantly depends on the species of microoganisms. A synergistic lethal effect in relation to gram-positive bacteria as well as to gram- -negative bacteria has been observed due to the combined action of high pressure and lysozyme; however, the reduction in the number of viable cells was not higher than 1-2 log cycles. For inactivation of bacteria, bacterial spores, and fungi, treatment with CO₂ under pressure can be used. An increase in temperature and pressure favors the penetration of CO₂ through the cell membranes and lowers the internal pH, thereby inactivating the key enzymes participating in cell metabolism and in regulating processes. High pressure and ionizing radiation can be used to reduce the irradiation dose and thus prevent undesirable changes of food components.

Słowa kluczowe

PL

inaktywacja; mikrobiologia zywnosci; konserwowanie zywnosci; zastosowanie; dwutlenek wegla; wysokie cisnienia; promieniowanie jonizujace; mikroorganizmy; utrwalanie zywnosci; bakteriocyny; laktoperoksydaza; lizozym

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2007
• Tom: 63
• Numer: 05
• Opis fizyczny: s.515-518,bibliogr.

Twórcy

autor

Malinowska-Panczyk E

• Politechnika Gdanska, ul.Narutowicza 11/12, 80-952 Gdansk

autor

Kolodziejska I.

Bibliografia

• 1.Ballestra P., Cuq J. L.: Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores. Lebens. Wissen. Tech. 1998, 31, 84-88.
• 2.Cheftel J. C.: Review: High pressure, microbial inactivation and food preservation. Food Sci. Technol. Int. 1995, 1, 75-90.
• 3.Crawford Y. J., Murano E. A., Olson D. G., Shenoy K.: Use of high hydrostatic pressure and irradiation to eliminate Clostridium sporogenes spores in chicken breast. J. Food Prot. 1996, 59, 711-715.
• 4.Dűring K., Porsch P., Mahn A., Brinkmann O., Gieffers W.: The non-enzymatic microbial activity of lysozymes. FEBS Lett. 1999, 449, 93-100.
• 5.Erkmen O.: Inactivation of Salmonella typhimurium by high pressure carbon dioxide. Food Microbiol. 2000a, 17, 225-232.
• 6.Erkmen O.: Effect of carbon dioxide pressure on Listeria monocytogenes in physiological saline and foods. Food Microbiol. 2000b, 17, 589-596.
• 7.Erkmen O.: Predictive modelling of Listeria monocytogenes inactivation under high pressure carbon dioxide. Lebens. Wissen. Tech. 2000c, 33, 514-519.
• 8.Erkmen O., Karaman H.: Kinetic studies on the high pressure carbon dioxide inactivation of Salmonella typhimurium. J. Food Eng. 2001, 50, 25-28.
• 9.Erkmen O.: Kinetic analysis of Listeria monocytogenes inactivation by high pressure carbon dioxide. J. Food Eng. 2001, 47, 7-10.
• 10.Farkas D. F., Hoover D. G.: High pressure processing. Suplement. Kinetics of microbial inactivation for alternative food. Processing technologies. J. Food Sci. 2000, 1, 47-64.
• 11.Garcia-Graells C., Masschalck B., Michiels C.: Inactivation of Escherichia coli in milk by high hydrostatic pressure treatment in combination with antimicrobial peptides. J. Food. Prot. 1999, 62, 1248-1254.
• 12.Garcia-Graells C., Valckx C., Michiels C.: Inctivation of Escherichia coli and Listeria innocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system. Appl. Environ. Microbiol. 2000, 66, 4173-4179.
• 13.Hauben K. J. A., Bartlett D. H., Carine C., Soontjens F., Cornelis K., Wuytack E. Y., Michiels Ch. W.: Escherichia coli mutants resistant to inactivation by high hydrostatic pressure. Appl. Environ. Microbiol. 1997, 63, 945-950.
• 14.Hekken Van D. L., Rajkowski K. T., Tomasula P. M., Tunick M. H., Holsinger V. H.: Effect of carbon dioxide under high pressure on survival of cheese starter cultures. J. Food Prot. 2000, 63, 758-762.
• 15.Hong S.-I., Park W.-S., Pyun Y.-R.: Inactivation of Lactobacillus sp. from kimchi by high pressure carbon dioxide. Lebens. Wissen. Tech. 1997, 30, 681-685.
• 16.Hong S.-I., Pyun Y.-R.: Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO₂ treatment. Int. J. Food Microbiol. 2001, 63, 19-28.
• 17.Kalchayanand N., Frethem C., Dunne P., Sikes T., Ray B.: Hydrostatic pressure and bacteriocins - triggered cell walls lysis of Leuconostoc mesenteroides. Innov. Food Sci. Emerg. Technol. 2002, 3, 33-40.
• 18.Kalchayanand N., Sikes T., Dunne C. P., Ray B.: Hydrostatic pressure and electroporation have increased bactericidal efficiency in combination with bacteriocins. Appl. Environ. Microbiol. 1994, 60, 4174-4177.
• 19.Kalchayanand N., Sikes T., Dunne C. P., Ray B.: Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria. J. Food Prot. 1998, 61, 425-431.
• 20.Kijowski J., Leśnierowski G.: Separation, polymer formation and antibacterial activity of lysozyme. Pol. J. Food Nutr. Sci. 1999, 8, 3-16.
• 21.Knorr D.: Effects of high-hydrostatic-pressure processes on food safety and quality. Food Technol. 1993, 47, 156-161.
• 22.Leśnierowski G., Kijowski J.: Aktywność enzymatyczna lizozymu i jej wykorzystanie do utrwalania żywności. Przem. Spoż. 1995, 49, 116-119.
• 23.Lopez-Pedemonte T. J., Roig-Sagues A. X., Trujillo A. J., Capellas M., Guamis B.: Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin or lysozyme. J. Dairy Sci. 2003, 86, 3075-3081.
• 24.Maggi A., Gola S., Rovere P., Miglioli L., Dall Aglio G., Lonneborg N. G.: Effects of combined high pressure-temperature treatments on Clostridium sporogenes spores in liquid media. Ind. Conserve 1996, 71, 8-14.
• 25.Masschalck B., Garcia-Graells C., Van Haver E., Michiels C. W.: Inactivation of high pressure resistant Escherichia coli by lysozyme and nisin under high pressure. Innov. Food Emerg. Technol. 2000, 1, 39-47.
• 26.Masschalck B., Van Houdt R., Van Haver E., Michiels Ch.: Inactivation of gram-negative bacteria by lysozyme, denaturated lysozyme and lysozyme-derived peptides under high hydrostatic pressure. Appl. Environ. Microbiol. 2001, 67, 339-344.
• 27.Patterson M. F., Quinn M., Simpson R., Gilmour A.: Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. J. Food. Prot. 1995, 58, 524-529.
• 28.Paul P., Chawala S., Thomas P., Kesavan P.: Effect of hydrostatic pressure and temperature, gamma-irradiation and combined treatments on the microbiological quality of lamb meat during chilled storage. J. Food Safety 1997, 16, 263-271.
• 29.Porzucek H.: Zastosowanie fizycznych metod nietermicznych do przedłużania trwałości żywności. Przem. Ferment. Owocowo-Warzywny 1998, 9, 24-27.
• 30.Roberts C. M., Hoover D. G.: Sensitivity of Bacillus coagulans spores to combinations of high hydrostatic pressure, heat, acidity and nisin. J. Appl. Bacteriol. 1996, 81, 363-368.
• 31.Smelt J. P. P. M.: Recent advances in the microbiology of high pressure processing. Trends Food Sci. Technol. 1998, 9, 152-158.
• 32.Spilimbergo S., Elvassore N., Bertucco A.: Microbial inactivation by high-pressure. J. Supercrit. Fluids 2002, 22, 55-63.
• 33.Steegter P. F., Hellemons J. C., Kok A. E.: Synergistic actions of nisin, sublethal ultrahigh pressure and reduced temperature on bacteria and yeast. Appl. Environ. Microbiol. 1999, 65, 4148-415.