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Inactivation Rate (inactivation + rate)
Terms modified by Inactivation Rate Selected AbstractsAssessment of bismuth thiols and conventional disinfectants on drinking water biofilmsJOURNAL OF APPLIED MICROBIOLOGY, Issue 2 2003F. Codony Abstract Aims: Biofilms in water distribution systems represent a far more significant reservoir of micro-organisms than the water phase. Biofilms are (i) resistant to disinfectants, (ii) nuclei for microbial regrowth, (iii) a refuge for pathogens, (iv) accompanied by taste and odour problems, and (v) corrode surfaces. The effects of the current strategies for disinfection of drinking water systems in large buildings (chlorination, copper and silver ionization, and hyper-heating) were compared with a new generation of bismuth thiol (BT) biocides. Methods and Results: Multispecies biofilms were treated with 0·8 mg l,1 of free chlorine, 400 and 40 ,g l,1 of copper and silver ions, respectively, at 55 and 70°C, and bismuth-2,3-dimercaptopropanol (BisBAL). Furthermore, the effect of combined heat and BisBAL on planktonic cell viability was examined in monoculture using Escherichia coli suspensions. Inactivation rates for BisBAL were similar to copper,silver ions, where the effects were slower than for free chlorine or temperature. The BisBAL effect on E. coli monocultures was augmented greatly by increasing temperatures. Conclusions: Like copper,silver ions, BTs show more persistent residual effects than chlorine and hyper-heating in water systems. BT efficiency increased with temperature. Like copper,silver ions, BT action is relatively slow. Significance and Impact of the Study: BT presents a new approach to containing water biofilms. BT action is not as rapid, but is more thorough than chlorine, and less caustic. BTs may also be more efficacious in hot water systems. At sub-minimum inhibition concentration levels, BTs uniquely inhibit bacterial exopolysaccharide, thereby retarding biofilm formation. Thus, the combination of bactericidal and residual effects may prevent slime build-up in hot water systems. [source] Insect chymotrypsins: chloromethyl ketone inactivation and substrate specificity relative to possible coevolutional adaptation of insects and plants,ARCHIVES OF INSECT BIOCHEMISTRY AND PHYSIOLOGY (ELECTRONIC), Issue 3 2009Adriana R. Lopes Abstract Insect digestive chymotrypsins are present in a large variety of insect orders but their substrate specificity still remains unclear. Four insect chymotrypsins from 3 different insect orders (Dictyoptera, Coleoptera, and two Lepidoptera) were isolated using affinity chromatography. Enzymes presented molecular masses in the range of 20 to 31,kDa and pH optima in the range of 7.5 to 10.0. Kinetic characterization using different colorimetric and fluorescent substrates indicated that insect chymotrypsins differ from bovine chymotrypsin in their primary specificity toward small substrates (like N- benzoyl-L-Tyr p- nitroanilide) rather than on their preference for large substrates (exemplified by Succynil-Ala-Ala-Pro-Phe p- nitroanilide). Chloromethyl ketones (TPCK, N- ,-tosyl-L-Phe chloromethyl ketone and Z-GGF-CK, N- carbobenzoxy-Gly-Gly-Phe-CK) inactivated all chymotrypsins tested. Inactivation rates follow apparent first-order kinetics with variable second order rates (TPCK, 42 to 130,M,1,s,1; Z-GGF-CK, 150 to 450,M,1,s,1) that may be remarkably low for S. frugiperda chymotrypsin (TPCK, 6,M,1,s,1; Z-GGF-CK, 6.1,M,1,s,1). Homology modelling and sequence alignment showed that in lepidopteran chymotrypsins, differences in the amino acid residues in the neighborhood of the catalytic His 57 may affect its pKa value. This is proposed as the cause of the decrease in His 57 reactivity toward chloromethyl ketones. Such amino acid replacement in the active site is proposed to be an adaptation to the presence of dietary ketones. © 2009 Wiley Periodicals, Inc. [source] INACTIVATION OF STAPHYLOCOCCUS AUREUS EXPOSED TO DENSE-PHASE CARBON DIOXIDE IN A BATCH SYSTEMJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2009HUACHUN HUANG ABSTRACT The inactivation of Staphylococcus aureus exposed to dense-phase carbon dioxide (DPCD) was investigated, and the kinetics of come-up time (CUT) in pressurization was monitored with come-down time (CDT) and temperature fluctuation in depressurization. CUT was about 2.5, 3.5, 4.0 and 4.0 min; CDT was 3.4, 3.7, 4.5 and 4.5 min; lowest temperature of samples in depressurization was 4, ,1, ,15 and ,22C, corresponding to 10, 20, 30 and 40 MPa at 37C. The inactivation behavior of S. aureus was closely related to the variables of process pressure, holding-pressure time (HPT), process temperature and process cycling. The log reduction of S. aureus at 40 MPa for 30-min HPT was significantly greater (P < 0.05), but the inactivation effect at 10, 20 and 30 MPa was similar. The log reduction of S. aureus at 30 and 40 MPa for 60-min HPT was similar and significantly greater (P < 0.05), while the inactivation effect at 10 and 20 MPa was similar. The inactivation of S. aureus against HPT conformed to a fast,slow biphase kinetics; the two stages were well fitted to a first-order model with higher regression coefficients R2 = 1.000 and 0.9238; their respective D values (decimal reduction time) were 16.52 and 70.42 min. As the process temperature increased, the log reduction of S. aureus increased significantly (P < 0.05); the inactivation kinetics of S. aureus versus process temperature was characterized with a fast inactivation rate from 32 to 45C and a slow inactivation rate from 45 to 55C. As compared to one-process cycling for a total of 60-min HPT, four-process cycling resulted in a significant reduction of S. aureus, and its maximal reduction was near to 5 log cycles, indicating that more process cycling caused more inactivation of S. aureus under identical pressure and temperature with equal HPT. However, the maximal reduction was 0.09 and 0.12 log cycles for two- and four-process cyclings with 0-min HPT, indicating that pressurization and depressurization had a lesser effect on the inactivation of S. aureus, while HPT was significant in DPCD to inactivate S. aureus. PRACTICAL APPLICATIONS Dense-phase carbon dioxide (DPCD) is a novel technology to achieve cold pasteurization and/or sterilization of liquid and solid materials, and is likely to replace or partially substitute currently and widely applied thermal processes. This study showed that DPCD effectively inactivated Staphylococcus aureus inoculated in 7.5% sodium chloride broth, and the inactivation behavior of S. aureus was closely related to the pressure, holding-pressure time, temperature and process cycling. Based on this observation, the technology of DPCD can be applied in the pasteurization of foods such as milk and various fruit juices, especially thermal-sensitive materials. [source] MICROBIAL, CHEMICAL AND PHYSICAL CHANGES IN CHILL WATER TREATED WITH ELECTROCHEMICAL METHODJOURNAL OF FOOD PROCESS ENGINEERING, Issue 1 2000LI MA ABSTRACT A three-zone (anode, neutral, and cathode) electrochemical treatment chamber was designed and built to evaluate the inactivation of Salmonella typhimurium in poultry chill water. The chill water in the three-zone chamber containing ,106 CFU/mL S. typhimurium and 0.5% or 1.0% NaCl was treated at 15 or 25 mA/cm2, and a temperature of 5,10C for up to 10 min. The Salmonella were inactivated within 0.5 to 4 min in the anode zone depending on the salt concentration and current density, slower inactivation rate in the cathode zone, and almost no inactivation in the neutral zone. The pH decreased to , 2 in anode zone, but increased to , 10 in the cathode zone. Temperature increased by 2,6.5C in the three zones depending on current density and salt concentration. The conductivity increased in the anode and cathode zones but little change in the neutral zone. The generated chlorine was proportional to the current density and the treatment time. [source] Inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in Liquid Egg White Using Pulsed Electric FieldJOURNAL OF FOOD SCIENCE, Issue 3 2006Malek Amiali ABSTRACT: The effects of temperature and pulsed electric field (PEF) intensity on inactivation of pathogens such as Escherichia coli O157:H7 and Salmonella enteritidis in egg white was investigated. Liquid egg white inoculated with 108 colony-forming units (CFU)/mL of each pathogen was treated with up to 60 pulses (each of 2 JAS width) at electric field intensities of 20 and 30 kV/cm. The processing temperatures were 10°C, 20°C, and 30°C. After treatment, uninjured and total viable cells were enumerated in selective and nonselective agars, respectively. Maximum inactivations of 3.7 and 2.9 log units were obtained for S. enteritidis and E. coli O157:H7, respectively, while injured cells accounted for 0.5 and 0.9 logs for E. coli O157:H7 and S. enteritidis, respectively. For both bacteria, increasing treatment temperature tended to increase the inactivation rate. There was synergy between electric field intensity and processing temperature. The inactivation rate constant kT values for E. coli O157:H7 on both selective and nonselective agars were 8.2 × 10 -3 and 6.6 × 10 -3/,S, whereas the values for S. enteritidis were 16.2 × 10 -3 and 12.6 × 10 -3/,S, respectively. The results suggest that E. coli O157:H7 was more resistant to heat-PEF treatment compared with S. enteritidis. [source] Comparison of Gel-forming Properties of Silver Carp (Hypophthalmichthys molitrix) Surimi Prepared in Different SeasonsJOURNAL OF FOOD SCIENCE, Issue 5 2005C. Yuan ABSTRACT: The gel-forming properties of silver carp surimi made in different seasons were compared. Surimi prepared in winter and spring formed gel at 30°C, while autumn and summer surimi required a higher temperature of 40°C for gel formation. All surimi showed marked disintegration when incubated at 60°C. Ca2+ -ATPase inactivation rate of myofibrils prepared from 4 surimi samples showed that myofibrils in autumn and summer surimi were much more stable than those in winter and spring surimi by about 10°C. These results demonstrated a close relationship between the gel-forming temperature of surimi and the thermal stability of myofibrils in surimi, namely that autumn and summer surimi containing stable myofibrils required higher temperature than winter and spring surimi for the gel formation. [source] Validation of Phage T7 Biological Dosimeter by Quantitative Polymerase Chain Reaction Using Short and Long Segments of Phage T7 DNA ,PHOTOCHEMISTRY & PHOTOBIOLOGY, Issue 3 2003M. Hegedüs ABSTRACT Phage T7 can be used as a biological dosimeter; its reading, the biologically effective dose (BED), is proportional to the inactivation rate |ln (n/n0)|. For the measurement of DNA damage in phage T7 dosimeter, a quantitative polymerase chain reaction (QPCR) methodology has been developed using 555 and 3826 bp fragments of phage T7 DNA. Both optimized reactions are so robust that an equally good amplification was obtained when intact phage T7 was used in the reaction mixture. In the biologically relevant dose range a good correlation was obtained between the BED of the phage T7 dosimeter and the amount of ultraviolet (UV) photoproducts determined by QPCR with both fragments under the effect of five various UV sources. A significant decrease in the yield of photoproducts was detected by QPCR in isolated T7 DNA and in heated phage compared with intraphage DNA with all irradiation sources. Because the yield of photoproducts was the same in B, C and A conformational states of T7 DNA, a possible explanation for modulation of photoproduct frequency in intraphage T7 DNA is that the presence of bound phage proteins induces an alteration in DNA structure that can result in increased induction of photoproducts. [source] High gas pressure effects on yeastBIOTECHNOLOGY & BIOENGINEERING, Issue 4 2008V. Espinasse Abstract Dried microorganisms are particularly resistant to high hydrostatic pressure effects. However, exposure to high pressures of nitrogen proved to be effective in inactivating dried yeasts. In this study, we tried to elucidate this mechanism on Saccharomyces cerevisiae. High-pressure treatments were performed using different inert gases at 150 MPa and 25°C with holding time values up to 12 months. The influence of cell hydration was also investigated. For fully hydrated cells, pressurized gases had little specific effect: cell inactivation was mainly due to compression effects. However, dried cells were sensitive to high pressure of gases. In this latter case, two inactivation kinetics were observed. For holding time up to 1 h, the inactivation rate increased to 4 log and was linked to a loss of membrane integrity and the presence of damage on the cell wall. In such case cell inactivation would be due to gas sorption and desorption phenomena which would rupture dried cells during a fast pressure release. Gas sorption would occur in cell lipid phases. For longer holding times, the inactivation rate increased more slightly due to compression effects and/or to a slower gas sorption. Water therefore played a key role in cell sensitivity to fast gas pressure release. Two hypotheses were proposed to explain this phenomenon: the rigidity of vitrified dried cells and the presence of glassy solid phases which would favor intracellular gas expansion. Our results showed that dried microorganisms can be ruptured and inactivated by a fast pressure release with gases. Biotechnol. Bioeng. 2008;101: 729,738. © 2008 Wiley Periodicals, Inc. [source] The Drosophila cacts2 mutation reduces presynaptic Ca2+ entry and defines an important element in Cav2.1 channel inactivationEUROPEAN JOURNAL OF NEUROSCIENCE, Issue 12 2006G. T. Macleod Abstract Voltage-gated Ca2+ channels in nerve terminals open in response to action potentials and admit Ca2+, the trigger for neurotransmitter release. The cacophony gene encodes the primary presynaptic voltage-gated Ca2+ channel in Drosophila motor-nerve terminals. The cacts2 mutant allele of cacophony is associated with paralysis and reduced neurotransmission at non-permissive temperatures but the basis for the neurotransmission deficit has not been established. The cacts2 mutation occurs in the cytoplasmic carboxyl tail of the ,1 -subunit, not within the pore-forming trans-membrane domains, making it difficult to predict the mutation's impact. We applied a Ca2+ -imaging technique at motor-nerve terminals of mutant larvae to test the hypothesis that the neurotransmission deficit is a result of impaired Ca2+ entry. Presynaptic Ca2+ signals evoked by single and multiple action potentials showed a temperature-dependent reduction. The amplitude of the reduction was sufficient to account for the neurotransmission deficit, indicating that the site of the cacts2 mutation plays a role in Ca2+ channel activity. As the mutation occurs in a motif conserved in mammalian high-voltage-activated Ca2+ channels, we used a heterologous expression system to probe the effect of this mutation on channel function. The mutation was introduced into rat Cav2.1 channels expressed in human embryonic kidney cells. Patch-clamp analysis of mutant channels at the physiological temperature of 37 °C showed much faster inactivation rates than for wild-type channels, demonstrating that the integrity of this motif is critical for normal Cav2.1 channel inactivation. [source] THERMAL DEATH TIMES OF ESCHERICHIA COLI IN YOUNG COCONUT ENDOSPERM BEVERAGEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2009ALONZO A. GABRIEL ABSTRACT The decimal reduction times (D values) of Escherichia coli (American Type Culture Collection 25922) were established in a young coconut endosperm beverage, a famous local drink in the Philippines and in many tropical countries. Artificially inoculated cells were heated to 60, 70 and 80C at various heating times prior to survivor enumeration by surface plating onto pre-solidified Eosine Methylene Blue Agar. Results showed that the surviving populations significantly (P < 0.05) decreased with increasing exposure time and temperature. The calculated D values ranged from 0.26 ± 0.01 to 0.56 ± 0.08 min. Validation of the results by establishing the thermal resistance of other E. coli isolates in the coconut beverage medium was recommended. PRACTICAL APPLICATION The study established the thermal inactivation rates of Escherichia coli (American Type Culture Collection 25922) in a young coconut endosperm beverage medium in various heating temperatures. The results obtained from this study may be used in the calculations of appropriate thermal process schedules for the test beverage against the test organism. [source] High-Pressure Processing of Orange Juice: Kinetics of Pectinmethylesterase InactivationJOURNAL OF FOOD SCIENCE, Issue 2 2001U. Nienaber ABSTRACT: A kinetic study of pectinmethylesterase (PME) inactivation in orange juice was conducted. Juice samples were subjected to combinations of high pressure (400, 500, 600 MPa) and thermal (25, 37.5, 50 °C) treatments for various time periods. PME inactivation followed a first-order kinetic model with a residual activity of pressure-resistant enzyme remaining. Calculated D-values ranged from 4.6 min to 117.5 min at 600 MPa/50 °C and 400 MPa/25 °C, respectively. Pressures in excess of 500 MPa resulted in sufficiently fast inactivation rates for economic viability of the process. [source] | |||||||||||||