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Food Science of Animal Products 2023, 1(3): 9240029 https://doi.org/10.26599/FSAP.2023.9240029
Research Article | Open Access | Issue | Published: 17 October 2023

Effect of nisin auxiliary to high-pressure CO2 treatment on the structure and intracellular component leakage from Bacillus subtilis spores

Show Author's Information Yue Pan1,2,  Lu Liu1,2,3,  Xiaodong Li1,2( ),  Xiu’e Han1,2( ),  Jiaxin Qiu1,2,  Shuo Chen1,2,  Muhammad Muneeb1,2
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
National Center of Technology Innovation for Dairy, Hohhot 010010, China
Keywords:
nisin, ultrastructure, high-pressure CO2, Bacillus subtilis, intracellular compounds
Cite this article:
Pan Y, Liu L, Li X, et al. Effect of nisin auxiliary to high-pressure CO2 treatment on the structure and intracellular component leakage from Bacillus subtilis spores. Food Science of Animal Products, 2023, 1(3): 9240029. https://doi.org/10.26599/FSAP.2023.9240029
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Abstract Full text About this article

The synergetic effect of nisin and high-pressure carbon dioxide (HPCD) on structural changes and leakage of nucleic acid, soluble proteins, Mg2+, Ca2+, K+, and dipicolinic acid from Bacillus subtilis spores was studied. Both HPCD and nisin auxiliary were used to inactivate the B. subtilis spores. The death rate of spores treated by HPCD combined with the nisin were significantly higher than HPCD alone (P < 0.05). The main cause of spore’s death is the leakage of components caused by the change of spore permeability and structural damage. The HPCD treatment damaged the spore ultrastructure, resulting in the leakage of nucleic acid, Mg2+, Ca2+, K+, and dipicolinic acid from spores, while nisin auxiliary to HPCD treatment damaged spore membrane, which led to spore death and play a synergetic effect. This study evaluated synergetic effects of HPCD combined with the bacteriocin nisin. The investigation provided evidence for potentially combined application of HPCD and nisin to help ensure food safe in the industry.


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About this article

Effect of nisin auxiliary to high-pressure CO2 treatment on the structure and intracellular component leakage from Bacillus subtilis spores

Show Author's information Yue Pan1,2, Lu Liu1,2,3, Xiaodong Li1,2( ), Xiu’e Han1,2( ), Jiaxin Qiu1,2, Shuo Chen1,2, Muhammad Muneeb1,2
College of Food Science, Northeast Agricultural University, Harbin 150030, China
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
National Center of Technology Innovation for Dairy, Hohhot 010010, China

Abstract

The synergetic effect of nisin and high-pressure carbon dioxide (HPCD) on structural changes and leakage of nucleic acid, soluble proteins, Mg2+, Ca2+, K+, and dipicolinic acid from Bacillus subtilis spores was studied. Both HPCD and nisin auxiliary were used to inactivate the B. subtilis spores. The death rate of spores treated by HPCD combined with the nisin were significantly higher than HPCD alone (P < 0.05). The main cause of spore’s death is the leakage of components caused by the change of spore permeability and structural damage. The HPCD treatment damaged the spore ultrastructure, resulting in the leakage of nucleic acid, Mg2+, Ca2+, K+, and dipicolinic acid from spores, while nisin auxiliary to HPCD treatment damaged spore membrane, which led to spore death and play a synergetic effect. This study evaluated synergetic effects of HPCD combined with the bacteriocin nisin. The investigation provided evidence for potentially combined application of HPCD and nisin to help ensure food safe in the industry.

Keywords: nisin, ultrastructure, high-pressure CO2, Bacillus subtilis, intracellular compounds

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Publication history
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Publication history

Received: 26 June 2023
Revised: 13 July 2023
Accepted: 28 August 2023
Published: 17 October 2023
Issue date: October 2023

Copyright

© Beijing Academy of Food Sciences 2023.

Acknowledgements

This work was supported by National Center of Technology Innovation for Dairy (2021- National Center of Technology Innovation for Dairy -9).

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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