Combined treatment of ε-polylysine and heat damages protective structures and spore inner membranes to inactivate Bacillus subtilis spores.

The sterilizing effect of a combination of heat (80, 90, and 100 °C) and ε-polylysine (ε-PL, 0.25 and 1 g/L) treatments on Bacillus subtilis spores was investigated and compared with that of conventional heat sterilization. The inactivation rate of spores and changes in their protective structure were evaluated using different methods and techniques.

Glucose protects the cell membrane, Na+/K+-ATPase, nucleic acids, and proteins in Bacillus subtilis spores under high pressure thermal sterilization.

The extreme resistance of bacterial spores to sterilization makes them a major concern to the food industry and consumers. In this study, the effect of glucose on the inactivation of Bacillus subtilis spores by high pressure thermal sterilization (HPTS) was evaluated. The results showed that the protective effects of glucose increased with the increase in its concentration.

High Pressure Thermal Sterilization and ε-Polylysine Synergistically Inactivate Bacillus subtilis Spores by Damaging the Inner Membrane.

Abstract: This study was conducted to determine the sterilization effect of a combination of high pressure thermal sterilization (HPTS) and ε-polylysine (ε-PL) on Bacillus subtilis spores. The spores were treated with HPTS (550 MPa at 25, 65, and 75°C) and ε-PL at 0.1 and 0.