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A Quasi-chemical Model for Bacterial Spore Germination Kinetics by High Pressure
Food Engineering Reviews ( IF 6.6 ) Pub Date : 2017-01-10 , DOI: 10.1007/s12393-016-9155-1
Christopher J. Doona , Florence E. Feeherry , Kenneth Kustin , Haiqing Chen , Runze Huang , X. Philip Ye , Peter Setlow

High pressure processing (HPP) is an emerging non-thermal technology that is growing exponentially in use worldwide for the pasteurization of commercial foodstuffs. At combinations of elevated pressures and temperatures, HPP inactivates bacterial spores, but HPP has not yet been implemented commercially for food sterilization. Studies of the mechanisms of bacterial spore inactivation by HPP using primarily spores of Bacillus species have shown that spore germination precedes inactivation, with the release of dipicolinic acid from the spore core as the rate-determining step. Investigations probing spore resistance to and germination by HPP using Bacillus subtilis, a number of selected B. subtilis mutants, Bacillus amyloliquefaciens, and Clostridium difficile spores have compiled a wealth of detailed mechanistic information, while also accumulating abundant germination kinetics data that has not previously been analyzed by predictive models. Presently, we devise a “quasi-chemical” model for bacterial spore germination dynamics by HPP. This quasi-chemical germination model (QCGM) hypothesizes a three-step mechanism and derives a set of ordinary differential equations to model the observed germination dynamics. The results with this model are viewed in the context of historical studies of spore activation, germination, and inactivation, with an eye toward potentially integrating differential equation models for germination and inactivation into a single, comprehensive model for spore dynamics by HPP. With the increasing use of high hydrostatic pressure to investigate mechanisms of bacterial spore resistance and physiology, the QCGM results help promote the efficient control of bacterial spores, whether for the inactivation of Clostridium botulinum spores in low-acid foods or aerosolized Bacillus anthracis spores on textiles used in protective clothing, tents, or shelters.



中文翻译:

高压细菌孢子萌发动力学的拟化学模型

高压加工(HPP)是一种新兴的非热技术,在全球范围内用于商业食品的巴氏灭菌处理的指数级增长。在高压和高温的共同作用下,HPP使细菌孢子失活,但是HPP尚未在商业上用于食品灭菌。对HPP细菌芽孢灭活机理的研究主要是使用芽孢杆菌属的芽孢,表明芽孢萌发先于灭活,并从孢子核心释放了二吡啶甲酸作为决定速率的步骤。使用枯草芽孢杆菌,许多选定的枯草芽孢杆菌突变体,解淀粉芽孢杆菌对孢子抗性和HPP萌发进行调查的研究艰难梭菌孢子收集了大量详细的机械信息,同时还积累了以前尚未通过预测模型进行分析的大量发芽动力学数据。目前,我们为HPP设计细菌孢子萌发动力学的“准化学”模型。该准化学萌发模型(QCGM)假设了一个三步机制,并导出了一组常微分方程,以对观察到的萌发动力学进行建模。在对孢子活化,萌发和灭活的历史研究的背景下,可以查看该模型的结果,以期将潜在的将萌发和灭活的微分方程模型集成到HPP孢子动力学的单个综合模型中。低酸食品中的肉毒梭菌芽孢或用于防护服,帐篷或庇护所的纺织品上的雾化炭疽芽孢杆菌孢子。

更新日期:2017-01-10
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