Aims: To add a spore germination step in order to reduce decontamination temperature and time requirements compared to the current hot, humid air decontamination parameters, which are 75-80°C, ≥72 h, 70-90% RH, down to ≤60°C and ≤24 h total decontamination time.
Methods And Results: Bacillus anthracis spore germination with l-alanine+inosine+calcium dipicolinate (CaDPA) was quantified at 0-40°C, several time points and spore concentrations of 5-9 log per ml. Germination efficiency at 0-40°C was >99% at <8 log spores per ml. The temperature optimum was 20°C. Germination efficiency was significantly higher but slower at 0°C compared to ≥30°C at ≥8 log spores per ml. A single germinant application followed by 60°C, 1-h treatment consistently inactivated >2 log (>99%) of spores. However, a repeat application of germinant was needed to achieve the objective of ≥6 log spore inactivation out of a 7 log challenge (≥99·9999%) for ≤24 h total decontamination time for nylon and aircraft performance coating.
Conclusions: l-alanine+inosine+CaDPA stimulated germination across wide temperature and spore concentration ranges.
Significance And Impact Of The Study: Germination expands the scope of spore decontamination to include materials from any industry sector that can be sprayed with an aqueous germinant solution.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1111/jam.14474 | DOI Listing |
Biomol NMR Assign
January 2025
Department of Molecular Biology and Biophysics, University of Connecticut Health Center, Farmington, CT, 06030, USA.
The nutrient germinant receptors (GRs) in spores of Bacillus species consist of a cluster of three proteins- designated A, B, and C subunits- that play a critical role in initiating the germination of dormant spores in response to specific nutrient molecules. The Bacillus cereus GerI GR is essential for inosine-induced germination; however, the roles of the individual subunits and the mechanism by which germinant binding activates GR function remain unclear. In this study, we report the backbone chemical shift assignments of the N-terminal domain (NTD) of the A subunit of GerI (GerIA).
View Article and Find Full Text PDFInt J Food Microbiol
January 2025
Unit of Food Hygiene and Technology, Centre for Food Science and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria.
The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores.
View Article and Find Full Text PDFPlants (Basel)
December 2024
Department of Biology, University of Naples, 80126 Naples, Italy.
species are used as herbal medicine and in the preparation of decoctions in several Asian and African regions. Among them, the plant is known for its medicinal properties, but comprehensive studies on its biological activity are still limited. This study examined the properties of the essential oil (EO) extracted by and collected in Morocco during the flowering period.
View Article and Find Full Text PDFPlant Dis
January 2025
Guizhou University, Guizhou University, Guiyang, Guiyang, Guizhou, China, 550025;
During a field study in the Baili Azalea Forest Area in Guizhou Province, China (27°12'N, 105°48'E) between May and July 2023, symptoms of leaf spot were observed on Franch. The incidence of leaf spot on leaves was about 12% in a field of 1 hm2, significantly reducing their ornamental and economic value. The affected leaves bore irregular, grey-white lesions with distinct dark brown borders, accompanied by black conidiomata.
View Article and Find Full Text PDFJ Bacteriol
January 2025
College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruit and Vegetable Processing, Key Laboratory of Fruit and Vegetable Processing of Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-Thermal Processing, China Agricultural University, Beijing, China.
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!