Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger

Abstract

A study was carried out on the disinfection efficiency of electrolyzed oxidizing water (EOW) on spores of Bacillus subtilis var. niger. The results showed a remarkable fungicidal rate of 100% after 20 min duration of 191 mg/L active available chlorine (ACC). The disinfection effect was improved with increased ACC or prolonged disinfection time, while organic interferents exerted a strong concentration-dependent inhibition against the disinfection. The disinfection mechanism was also investigated at bio-molecular level. EOW decreased dehydrogenase activity, intensified membrane permeability, elevated suspension conductivity, and caused leakage of intracellular K+, proteins, and DNA, indicating a damage of cell walls and membranes. Effects of EOW on microbiological ultra-structures were also verified by transmission electronic microscopy (TEM) images, showing that EOW destroyed protective barriers of the microbe and imposed some damages upon the nucleus area.

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Correspondence to Xinping Zeng.

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Tang, W., Zeng, X., Zhao, Y. et al. Disinfection effect and its mechanism of electrolyzed oxidizing water on spores of Bacillus subtilis var. niger . Food Sci Biotechnol 20, 889 (2011). https://doi.org/10.1007/s10068-011-0123-5

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Keywords

  • electrolyzed oxidizing water (EOW)
  • disinfection factor
  • disinfection efficiency
  • spore of Bacillus subtilis var. niger
  • disinfection mechanism