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Research Article | Open Access

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

Yue Pan1,2Lu Liu1,2,3Xiaodong Li1,2 ( )Xiu’e Han1,2 ( )Jiaxin Qiu1,2Shuo Chen1,2Muhammad 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
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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.

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Food Science of Animal Products
Article number: 9240029

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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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Received: 26 June 2023
Revised: 13 July 2023
Accepted: 28 August 2023
Published: 17 October 2023
© Beijing Academy of Food Sciences 2023.

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/).