The application of plasma-activated water combined with mild heat for the decontamination of Bacillus cereus spores in rice (Oryza sativa L. ssp. japonica)
The application of plasma-activated water combined with mild heat for the decontamination of Bacillus cereus spores in rice (Oryza sativa L. ssp. japonica)
复制标题
等离子活化水结合温和加热对水稻（Oryza sativa L. ssp. japonica）蜡样芽孢杆菌孢子去污的应用
DOI：
10.1088/1361-6463/ab573a
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发表时间：
2020-02-06
影响因子：
3.4
通讯作者：
Ding, Tian
中科院分区：
文献类型：
--
作者：
Liao, Xinyu;Bai, Yan;Ding, Tian
采用等离子体活化水（PAW）和温和加热（40 ℃和55 ℃）相结合的方法对水稻中蜡样芽孢杆菌孢子进行去污。SSP. japonica）。在这项研究中，PAW结合40 ℃和55 ℃（PAW-40和PAW 55）实现了B的1.54和2.12 log（10）CFU g（-1）减少。PAW处理60 min后，水稻中蜡样芽胞的灭活水平（0.72 log（10）CFU g（-1））显著高于PAW单独处理诱导的灭活水平。细胞内内容物（核酸、蛋白质、吡啶二羧酸-DPA）的泄漏和碘化丙啶（PI）荧光探针的测定证实，PAW和温和加热的组合对B的完整多层结构造成显著损伤。比单个PAW更容易感染蜡状芽孢。扫描电镜（SEM）和透射电镜（TEM）的应用提供了一个直观的观察的外部结构的破坏和细胞内成分的泄漏所造成的PAW和温和的热组合。此外，PAW和温和加热的结合对大米蒸煮后的质地和感官品质没有产生不利影响。这些研究结果为等离子体微波结合温和加热技术应用于水稻孢子的去污提供了依据。
This study applied the combination of plasma-activated water (PAW) and mild heat (40 degrees C and 55 degrees C) for the decontamination of Bacillus cereus spores in rice (Oryza sativa L. ssp. japonica). In this study, PAW combined with 40 degrees C and 55 degrees C (PAW-40 and PAW55) achieved 1.54 and 2.12 log(10) CFU g(-1) reductions of B. cereus spores in rice after 60 min exposure, which was significantly higher than the inactivation level (0.72 log(10) CFU g(-1)) induced by PAW treatment alone. The assays for the leakage of intracellular contents (nucleic acids, proteins, dipicolinic acid-DPA) and the propidium iodide (PI) fluorescence probe confirmed that the combination of PAW and mild heat caused significant damages on the intact multilayered structure of B. cereus spores than the individual PAW did. The application of scanning electron microscope (SEM) and transmission electron microscope (TEM) provided a direct observation for the visible disruption of external structure and leakage of intracellular components caused by the combination of PAW and mild heat. Besides, the combination of PAW and mild heat caused no adverse effect on the texture and sensory qualities of the rice after cooking. These findings provide some knowledge for the application of PAW combined with mild heat for the decontamination of spores in rice.