Disinfection Effect and Its Mechanism of Electrolyzed Oxidizing Water on Spores of Bacillus subtilis var. niger

被引：33

作者：

Tang, Wenwei ^{[2
]}

Zeng, Xinping ^{[1
]}

Zhao, Yusheng ^{[1
]}

Ye, Guoqing ^{[1
]}

Gui, Wenchi ^{[2
]}

Ni, Yaming ^{[2
]}

机构：

[1] Tongji Univ, Sch Life Sci & Technol, Shanghai 200092, Peoples R China

[2] Tongji Univ, Dept Chem, Shanghai 200092, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2011年 / 20卷 / 04期

基金：

上海市自然科学基金;

关键词：

electrolyzed oxidizing water (EOW); disinfection factor; disinfection efficiency; spore of Bacillus subtilis var. niger; disinfection mechanism; LISTERIA-MONOCYTOGENES; ESCHERICHIA-COLI; REDUCTION; BACTERIA; EFFICACY; LETTUCE; PH;

D O I：

10.1007/s10068-011-0123-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A study was carried out on the disinfection efficiency of electrolyzed oxidizing water (EOW) on spores of Bacillus subtilis var. niger. The results showed a remarkable fungicidal rate of 100% after 20 min duration of 191 mg/L active available chlorine (ACC). The disinfection effect was improved with increased ACC or prolonged disinfection time, while organic interferents exerted a strong concentration-dependent inhibition against the disinfection. The disinfection mechanism was also investigated at bio-molecular level. EOW decreased dehydrogenase activity, intensified membrane permeability, elevated suspension conductivity, and caused leakage of intracellular K+, proteins, and DNA, indicating a damage of cell walls and membranes. Effects of EOW on microbiological ultra-structures were also verified by transmission electronic microscopy (TEM) images, showing that EOW destroyed protective barriers of the microbe and imposed some damages upon the nucleus area.

引用

页码：889 / 895

页数：7

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