Tác dụng của xung ánh sáng trên Bacillus subtilis dạng huyền phù và gây nhiễm trên gia vị

Nguyễn Bảo Lộc * , Nicorescu Irina , Orange Nicole và Chevalir Sylvie

* Tác giả liên hệ (nbloc@ctu.edu.vn)

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Ngày nhận bài: 31-07-2014
Ngày duyệt đăng: 27-04-2015
Ngày xuất bản: 25-06-2015
Title: Inactivation of Bacillus subtilis  vegetative cells in suspensions and spices by pulsed light effects
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Lộc, N. B., Irina, N. ., Nicole, O. ., & Sylvie, C. . (2015). Tác dụng của xung ánh sáng trên Bacillus subtilis dạng huyền phù và gây nhiễm trên gia vị. Tạp chí Khoa học Đại học cần Thơ, (37), 1-10. Truy vấn từ https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/1490
Số báo
Số. 37 (2015)
Chuyên mục
Công nghệ thực phẩm

Abstract

The aim of our study was to assess the impact of a pulsed light (PL) technology on B. subtilis growth on two model matrixes, through bacterial inactivation and cell integrity. First, the effect of PL treatment (light flux of 0.6 J.cm-2/flash) on B. subtilis vegetative cells in liquid state (DO580nm = 0.8) was evaluated. We found that PL treatment leaded to 8 log reduction of B. subtilis vegetative cells while bacterial morphology was not affected. When DNA extract from B. subtilis vegetative cells was analyzed, a significant difference was found between the control and the PL-treated samples. Second, spices, among which ground caraway, ground red pepper and ground black pepper were artificially inoculated with a known concentration of B. subtilis in vegetative state (at logarithmic phase) and then the spices were exposed to PL (light flux of 1 J.cm-2/flash). In this case, PL treatment leaded to a bacterial reduction of about 1 log and serious damage of the microorganism’s parietal structure occurred. To conclude, this work highlights that pulsed light had a potential for inactivation of B. subtilis in both, liquid and dry state but through different mechanisms.
Keywords: Pulsed light, decontamination, spices, B. subtilis

Tóm tắt

Mục đích của thí nghiệm là nhằm đánh giá tác động của xung ánh sáng (PL) trên B. subtilis trong hai dạng môi trường (dạng huyền phù và gây nhiễm trên gia vị) thông qua hai chỉ tiêu chính là khả năng tiêu diệt vi sinh vật và tác động lên cấu trúc tế bào vi sinh vật. Đầu tiên, thí nghiệm về tác động của phương pháp xử lý xung ánh sáng (với cường độ năng lượng 0,6 J.cm-2/xung) trên huyền phù của tế bào sinh dưỡng B. subtilis (DO580nm = 0,8) được thực hiện. Kết quả cho thấy phương pháp này tiêu diệt được 8 log tế bào trong khi hình dạng của tế bào không bị ảnh hưởng. Khi phân tích sự di chuyển của ADN trên gel agar, thì kết quả cho thấy có sự khác biệt đáng kể giữa mẫu xử lý và mẫu đối chứng.  Tiếp theo, thí nghiệm nghiên cứu tác động của xung ánh sáng (với cường độ năng lượng 1 J.cm-2/xung) trên ba loại gia vị (tiểu hồi, ớt đỏ và tiêu đen) được gây nhiễm nhân tạo với tế bào sinh dưỡng của B. subtilis (giai đoạn phát triển logarit) được thực hiện. ..

Từ khóa: Xung Ánh sáng, khử nhiễm, gia vị, B. subtilis

Article Details

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