Advertisement

Effects of High Pressure on Bacteria and Fungi

  • H. Ludwig
Conference paper

Abstract

Microorganisms are killed by high hydrostatic pressure. This pressure-induced inactivation is strongly dependent on the amount of applied pressure, the temperature, and the medium. Bacteria and fungi show some typical differences in their behavior in response to pressure. Here, the kinetics of inactivation of fungal spores, the pressure resistant part of fungi, is described. These spores reveal a special kind of stability against pressure, which presents a potential source of trouble in food processing. Experiments using dyes and electron microscopy give some hints to the mechanism of pressure inactivation of bacteria. It seems that the bacterial membrane plays a major role during the inactivation process.

Keywords

High Hydrostatic Pressure Inactivation Kinetic Paracoccus Denitrificans High Pressure Effect Vegetative Bacterium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. [1]
    A. Certes (1884). Note relative a laction des hautes pressions sur la vitalite des microorganismes deau douce et deau de mer. Compt. Rend. Soc. Biol. 36, 220–222.Google Scholar
  2. [2]
    C. Balny, R. Hayashi, K. Heremans, P. Masson (eds.) (1992). High Pressure and Biotechnology. Colloque INSERM 224 ( John Libbey Eurotext, Montrouge ).Google Scholar
  3. [3]
    R. Hayashi, C. Balny (eds.) (1996). High Pressure Bioscience and Biotechnology 13 ( Elsevier Science, Amsterdam ).Google Scholar
  4. [4]
    J.L. Markley, D.B. Northrop, C.A. Royer (eds.) (1996). High Pressure Effects in Molecular Biophysics and Enzymology. (Oxford University Press, New York, Oxford ).Google Scholar
  5. [5]
    P.B. Bennett, I. Demchenko, R.E. Marquis (eds.) (1998). High Pressure Biology and Medicine. (University of Rochester Press, Rochester, New York ).Google Scholar
  6. [6]
    K. Heremans (ed.) (1997). High Pressure Research in the Biosciences and Biotechnology. ( Leuven University Press, Leuven ).Google Scholar
  7. [7]
    N.S. Isaacs (ed.) (1997). High Pressure Food Science, Bioscience and Chemistry. ( The Royal Society of Chemistry, Cambridge ).Google Scholar
  8. [8]
    H. Ludwig (ed.) (1999). Advances in High Pressure Bioscience and Biotechnology. (Springer-Verlag, Berlin, Heidelberg, New York ).Google Scholar
  9. [9]
    F.A.R. Oliveira, J.C. Oliveira (eds.) (1999). Processing Foods: Quality Optimization and Process Assessment. ( CRC Press, Boca Raton ).Google Scholar
  10. [10]
    R. Hayashi (ed.) (2002) Trends in High Pressure Bioscience and Biotechnology. Progress in Biotechnology 19 ( Elsevier Science, Amsterdam).Effects of High Presssure on Bacteria and Fungi 265Google Scholar
  11. [11]
    Y. Taniguchi, H.E. Stanley, H. Ludwig (eds.) (2002). Biological Systems under Extreme Conditions. Structure and Function. (Springer-Verlag, Berlin, Heidelberg, New York ).Google Scholar
  12. [12]
    I. Gentschew, W. Goebel (1992). Topological and Functional Studies on Hly B of Escherichia coli. Mol. and General Genetics 232, 40–48.CrossRefGoogle Scholar
  13. [13]
    P. Butz, J. Ries, U. Traugott, H. Weber, H. Ludwig (1990). Hochdruckinaktivierung von Bakterien und Bakteriensporen, Pharm. Ind. 52, 487–491.Google Scholar
  14. [14]
    H. Ludwig, W. Scigalla and B. Sojka: Pressure and temperature induced inactivation of microorganisms. In: High Pressure Effects in Molecular Biophysics and Enzymology. Ed. by John L. Markley, Dexter B. Northrop, and Catherine A. Royer, Oxford University Press, New York, Oxford, Chapter 22 (1996) 346–363.Google Scholar
  15. [15]
    H. Ludwig, G. van Almsick and Ch. Schreck: The effect of hydrostatic pressure on the survival of microorganisms. In: Biological Systems under Extreme Conditions, Structure and Function. Ed. by Y. Taniguchi, H.E. Stanley and H. Ludwig. Springer-Verlag Berlin, Heidelberg, New York (2002) 239–256.CrossRefGoogle Scholar
  16. [16]
    H. Ludwig, P. Butz and H. Weber-Kühn: Bakterien unter Druck. Deutsche Apotheker Zeitung 130. Jahrg. Nr. 51 /52 (1990) 2774–2776.Google Scholar
  17. [17]
    E.M. Sternberger (2002). Dissertation, University of Heidelberg.Google Scholar
  18. [18]
    Ch. Schreck, G. van Almsick and H. Ludwig: Influence of culturing conditions on the pressure sensitivity of Escherichia coli. In: Processing foods. Quality Optimisation and Process Assessment. Ed. by F.A.R. Oliveira and J.C. Oliveira. CRC Press, Boca Raton, London, New York, Washington D. C., Chap. 18 (1999) 313–324.Google Scholar
  19. [19]
    P. Verroens, K. Hauben, C. Michiels (1998). Acquired Resistance of Microorganisms to Inactivation by High Hydrostatic Pressure. In: High Pressure Food Science, Bioscience and Chemistry. ( The Royal Society of Chemistry, Cambridge )Google Scholar
  20. [20]
    H. Ludwig: Cell biology and high pressure: applications and risks. In: Frontiers in High Pressure Biochemistry and Biophysics. Ed. by Cl. Balny, P. Masson and K. Heremans. BBA Special Issue (2002) 1595, 390–391.Google Scholar
  21. [21]
    R. Eicher, N. Merkulow, G. van Almsick and H. Ludwig: High pressure inactivation kinetics of moulds. In: High Pressure Biology and Medicine. Ed. by P.B. Bennet, I. Demchenko and R.E. Marquis. University of Rochester Press, Rochester, Chap. 10 (1998) 65–75.Google Scholar
  22. [22]
    R. Eicher and H. Ludwig: Inactivation of mould spores by high hydrostatic pressure. In: Science and Technology of High Pressure. Ed. by M.H. Manghnani, W.J. Nellis and M.F. Nicol. University Press, Hyderabad (2000) 293–300.Google Scholar
  23. [23]
    E. M. Sternberger and H. Ludwig: Is there an influence of heat shock proteins on the pressure stable fraction of Penicillium digitatum? In: Trends in High Pressure Bioscience and Biotechnology 19. Ed. by R. Hayashi Elsevier Science B.V., Netherlands (2002) 277–280.CrossRefGoogle Scholar

Copyright information

© Springer-Verlag Berlin Heidelberg 2003

Authors and Affiliations

  • H. Ludwig
    • 1
  1. 1.Institut für Pharmazeutische Technologie und BiopharmazieUniversität HeidelbergHeidelbergGermany

Personalised recommendations