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Inactivation effects of combined thermosonication and potassium sorbate treatments on Bacillus subtilis spores

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Abstract

This study aimed to investigate the inactivation effect of combined TS (thermosonication) and PS (potassium sorbate) treatments on Bacillus subtilis spores. The inactivation effect and potential mechanisms were examined using plate counts, OD600 values, nucleic acid leakage, DPA (dipicolinic acid) leakage, flow cytometry, and FTIR (Fourier transform infrared spectroscopy). The results showed that, after TS + PS treatments, the integrity of the inner membrane was lost, the permeability of the inner membrane to water molecules was increased, and the intraspore substances leaked. Furthermore, the OD600 value was reduced, indicating that the spore core hydration was enhanced. Spores proportion with damaged inner membrane was significantly increased to 66%, the ordered secondary structure of the protein was changed into a disordered structure and nucleic acid was fragmented after TS + PS treatment. The results indicated that the combined TS and PS treatments may be a useful method for inactivating bacterial spores in food processing and sterilization.

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Acknowledgements

This study was supported by the Natural Science Foundation of Ningxia [2023AAC03136] and the National Natural Science Foundation of China [Grant No. 32260633 and 31760474].

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  1. College of Food Science and Engineering, Ningxia University, Yinchuan, 750021, People’s Republic of China

    Jiajia Li, Zhong Zhang, Qinghuan Li, Yongxia Liu & Yichang Liu

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  1. Jiajia Li
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  2. Zhong Zhang
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  3. Qinghuan Li
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  4. Yongxia Liu
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Correspondence to Zhong Zhang.

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Li, J., Zhang, Z., Li, Q. et al. Inactivation effects of combined thermosonication and potassium sorbate treatments on Bacillus subtilis spores. Food Sci Biotechnol (2024). https://doi.org/10.1007/s10068-024-01577-1

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