Effect of surfactants on inactivation of Bacillus subtilis spores by chlorine

被引:1
|
作者
Zhang, Tianqi [1 ]
Villalba, Maria Ines [2 ,3 ]
Gao, Rongjun [1 ]
Kasas, Sandor [2 ,3 ,4 ]
von Gunten, Urs [1 ,5 ]
机构
[1] Ecole Polytech Fed Lausanne EPFL, Sch Architecture Civil & Environm Engn ENAC, CH-1015 Lausanne, Switzerland
[2] Ecole Polytech Fed Lausanne EPFL, Lab Biol Electron Microscopy LBEM, CH-1015 Lausanne, Switzerland
[3] Univ Lausanne UNIL, CH-1015 Lausanne, Switzerland
[4] Univ Lausanne, Ctr Univ Romand Med Legale, UFAM, CH-1015 Lausanne, Switzerland
[5] Swiss Fed Inst Aquat Sci & Technol Eawag, Eawag, CH-8600 Dubendorf, Switzerland
关键词
Surfactants; Chlorine disinfection; Bacillus subtilis spores; Inactivation kinetics; Inactivation mechanisms; Synergistic effects; BACTERIAL-SPORES; SEQUENTIAL INACTIVATION; DIPICOLINIC ACID; RESISTANCE; MECHANISMS; DNA; HYPOCHLORITE; DODECYLAMINE; GERMINATION; PROTEINS;
D O I
10.1016/j.watres.2024.122944
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
Bacterial spores pose significant risks to human health, yet the inactivation of spores is challenging due to their unique structures and chemical compositions. This study investigated the synergistic effect between surfactants and chlorine on the inactivation kinetics of Bacillus subtilis spores. Two surfactants, cocamidopropyl betaine (CAPB) and cetyltrimethylammonium chloride (CTMA) were selected to investigate chlorine disinfection in absence and presence of surfactants. The concurrent presence of both chlorine and surfactant resulted in a moderate reduction in the lag-phases for spore inactivation and negligible increase in the second-order inactivation rate constants. In contrast, when the spores were pre-exposed to surfactants, the lag-phases decreased by about 50 % for both CAPB and CTMA, and the second-order inactivation rate constants during post-chlorination remained constant for CAPB but increased by a factor of 2.3 for CTMA, compared to the control group with phosphate buffer. This synergistic effect became more pronounced with longer surfactant pre-exposure times, reaching its maximum at 3-6 h. The observed synergistic effect suggests that surfactants can potentially enhance the permeability of the coat which is the outmost layer of B. subtilis spores and a primary barrier for chemical disinfectants. Tracing a group of B. subtilis spores sequentially treated with surfactant and chlorine by atomic force microscopy, a significant decrease in compressive stiffness of the spores was observed due to exposure to surfactants, indicating alterations in the coat by surfactants. The trend in reducing compressive stiffness aligned well with the decrease of lag-phases in inactivation kinetics. Furthermore, CTMA was found to inactivate B. subtilis spores through mechanisms different from chlorine. Chlorine primarily inactivated B. subtilis spores before damaging the inner membrane of the spores which plays a crucial role in protecting the genetic material stored in the core of the spores. In comparison, CTMA damaged 22 % of the inner membrane for an inactivation efficiency of 99 %. A synergistic effect in damaging the inner membrane was observed when applying CTMA and chlorine simultaneously instead of sequentially.
引用
收藏
页数:11
相关论文
共 50 条
  • [1] Inactivation of Bacillus subtilis spores in water with chlorine
    Chen, Z. (blist@126.com), 2013, Materials China (64): : 2982 - 2988
  • [2] Inactivation of Bacillus subtilis spores with ozone and monochloramine
    Larson, MA
    Mariñas, BJ
    WATER RESEARCH, 2003, 37 (04) : 833 - 844
  • [3] Inactivation of Bacillus subtilis spores by high pressure CO2 with high temperature
    Rao, Lei
    Xu, Zhenzhen
    Wang, Yongtao
    Zhao, Feng
    Hu, Xiaosong
    Liao, Xiaojun
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2015, 205 : 73 - 80
  • [4] Investigating the Inactivation Mechanism of Bacillus subtilis Spores by High Pressure CO2
    Rao, Lei
    Zhao, Feng
    Wang, Yongtao
    Chen, Fang
    Hu, Xiaosong
    Liao, Xiaojun
    FRONTIERS IN MICROBIOLOGY, 2016, 7
  • [5] The inactivation of Bacillus subtilis spores at low concentrations of hydrogen peroxide vapour
    Malik, D. J.
    Shaw, C. M.
    Rielly, C. D.
    Shama, G.
    JOURNAL OF FOOD ENGINEERING, 2013, 114 (03) : 391 - 396
  • [6] Inactivation of Bacillus subtilis spores by combined pulsed light and thermal treatments
    Luz Artiguez, Mari
    Martinez de Maranon, Inigo
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2015, 214 : 31 - 37
  • [7] Enhanced Inactivation of Bacillus subtilis Spores during Solar Photolysis of Free Available Chlorine
    Forsyth, Jenna E.
    Zhou, Peiran
    Mao, Quanxin
    Asato, Shelby S.
    Meschke, John S.
    Dodd, Michael C.
    ENVIRONMENTAL SCIENCE & TECHNOLOGY, 2013, 47 (22) : 12976 - 12984
  • [8] On the inactivation of Bacillus subtilis spores by surface streamer discharge in humid air caused by reactive species
    Dolezalova, Eva
    Prukner, Vaclav
    Kuzminova, Anna
    Simek, Milan
    JOURNAL OF PHYSICS D-APPLIED PHYSICS, 2020, 53 (24)
  • [9] Predicting Inactivation of Bacillus subtilis Spores Exposed to Broadband and Solar Ultraviolet Light
    Handler, F. A.
    ENVIRONMENTAL ENGINEERING SCIENCE, 2019, 36 (06) : 667 - 680
  • [10] Structural analysis of high pressure treated Bacillus subtilis spores
    Reineke, Kai
    Ellinger, Nora
    Berger, Dirk
    Baier, Daniel
    Mathys, Alexander
    Setlow, Peter
    Knorr, Dietrich
    INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2013, 17 : 43 - 53