Article
Biochemical Research Methods
P. Roszkowska, A. Dickenson, J. E. Higham, T. L. Easun, J. L. Walsh, A. G. Slater
Summary: Non-thermal plasma (NTP) is a promising state of matter for chemical reactions, providing high densities of reactive species without the need for a catalyst at atmospheric pressure and moderate temperature. However, a better understanding of the complex interactions between NTP and liquids is needed for comprehensive use of NTP in reactions. This study details the construction of a microfluidic reactor and a corresponding batch setup for NTP chemical reactions in organic solvents, enabling controlled generation of NTP and inline data collection. The developed frameworks contribute to the potential applications of NTP in chemical synthesis.
Article
Food Science & Technology
Xiao Liu, Yunfei Li, Shaodan Wang, Lulu Huangfu, Mengyan Zhang, Qisen Xiang
Summary: Plasma-activated water (PAW) shows synergistic antimicrobial activity with propylparaben (PP), achieving a significant reduction in Escherichia coli cells. The combination treatment causes morphological changes, increased reactive oxygen species levels, and disruption of bacterial membrane potential, indicating a potential primary target for their antibacterial action. The simultaneous treatment of PAW and PP on fresh produce ensures microbial safety without affecting quality characteristics.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Physics, Applied
Zifeng Wang, Yu Qi, Li Guo, Lingling Huang, Zhiqian Yao, Lu Yang, Gang Li, Jinkun Chen, Jinwei Yan, Gulimire Niyazi, Linbo Liu, Fugao Zhang, Dingxin Liu
Summary: The study investigated the bactericidal effects of plasma-activated saline prepared by activating nitrogen oxide and helium gas with different plasma modes. The combination of nitrogen oxide mode and plasma jet activation showed the strongest bactericidal effect, with reactive oxygen species playing essential roles in bacterial inactivation.
JOURNAL OF PHYSICS D-APPLIED PHYSICS
(2021)
Article
Chemistry, Physical
Ryan P. Gott, K. W. Engeling, Joel Olson, Carolina Franco
Summary: In this study, the generation of plasma activated water (PAW) was investigated by changing the power supply, electrode material, input gas, and treatment time. The changes in chemistry were found to be responsible for altering the pH and conductivity of the water. The DC power supply was the most effective in reducing the pH of the water and generating nitrates.
PHYSICAL CHEMISTRY CHEMICAL PHYSICS
(2023)
Article
Food Science & Technology
Koentadi Hadinoto, Javiera Barrales Astorga, Hassan Masood, Renwu Zhou, David Alam, Patrick J. Cullen, Stuart Prescott, Francisco J. Trujillo
Summary: By optimizing the chemistry, antimicrobial efficacy and energy consumption of plasma-activated water (PAW), high inactivation rates of more than 5-log(10) reductions were achieved against Escherichia coli and Salmonella Typhimurium. This technology shows promising potential as an eco-friendly alternative to chemical disinfection, with excellent energy efficiency in generating reactive oxygen and nitrogen species (RONS). Its industrial application and scale-up can be supported through further research on PAW reactor design and operation.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Biotechnology & Applied Microbiology
Joanna G. Rothwell, David Alam, Dee A. Carter, Behdad Soltani, Robyn McConchie, Renwu Zhou, Patrick J. Cullen, Anne Mai-Prochnow
Summary: This study compared the efficacy of two novel plasma reactors in generating plasma-activated water (PAW) against pathogenic foodborne illness organisms. The results showed that DBDD-PAW demonstrated rapid antimicrobial activity against pathogenic bacteria, with superoxide being the critical reactive species. This study highlights the potential of DBDD-PAW as a feasible and cost-effective option for antimicrobial applications, including food safety.
JOURNAL OF APPLIED MICROBIOLOGY
(2022)
Article
Food Science & Technology
Yi-Ming Zhao, Shikha Ojha, Catherine M. Burgess, Da-Wen Sun, Brijesh K. Tiwari
Summary: This study found that the inactivation efficacy of PAW was positively correlated with plasma treatment time and bacterial exposure time, with Gram-negative species being more sensitive to PAW than Gram-positive species. Bacteria showed cell structure damage after treatment with PAW, accompanied by acidification of pH and increase in conductivity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Physics, Applied
Panagiotis Dimitrakellis, Marianna Giannoglou, Zacharoula Maria Xanthou, Evangelos Gogolides, Petros Taoukis, George Katsaros
Summary: PAW, generated using dielectric barrier discharge jet, effectively reduces microbial load and extends shelf-life of rocket salads, demonstrating the potential application of plasma technology in food processing.
PLASMA PROCESSES AND POLYMERS
(2021)
Article
Engineering, Chemical
Jingwen Huang, Chendong Puyang, Yawen Wang, Jiawen Zhang, He Guo
Summary: This study investigated the use of discharge plasma to activate hydroxylamine for the degradation of tetracycline in water. The results showed that hydroxylamine can be successfully activated by discharge plasma, leading to an improvement in tetracycline degradation efficiency. The synergetic effect between discharge plasma and hydroxylamine was observed. Ozone and electrons produced by plasma interacted with hydroxylamine to generate more hydroxyl radicals, which played a role in tetracycline degradation. The study also proposed two main pathways for the degradation process and found that higher applied voltage and lower initial concentration of tetracycline were beneficial for its degradation. Overall, the plasma/hydroxylamine method shows great potential for reducing tetracycline in water.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Review
Food Science & Technology
Yunlu Zhao, Mysore Lokesh Bhavya, Apurva Patange, Da-Wen Sun, Brijesh K. Tiwari
Summary: Plasma-activated liquids (PALs) are emerging and promising alternatives to traditional decontamination technologies. They show efficient impact against microorganisms and their biofilms, with various reactive species and physiochemical properties playing a crucial role in mitigating biofilms. The implementation of PALs in the food industry could help overcome disinfection hurdles and enhance biofilm inactivation efficacy.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Physics, Applied
P. S. Ganesh Subramanian, J. Ananthanarasimhan, P. Leelesh, Harsha Rao, Anand M. Shivapuji, Pierre-Luc Girard-Lauriault, Lakshminarayana Rao
Summary: This study successfully generated PAW with low specific energy consumption using a dielectric barrier discharge plasma reactor, showing potential for agricultural application. The PAW produced was characterized for its physico-chemical parameters, indicating selectivity towards reactive nitrogen species (RNS) and stable concentrations of nitrate for agricultural use.
JOURNAL OF APPLIED PHYSICS
(2021)
Article
Engineering, Environmental
Kaige Song, Hui Wang, Zhi Jiao, Guangzhou Qu, Weichao Chen, Gaoxue Wang, Tiecheng Wang, Zengqiang Zhang, Fei Ling
Summary: The study demonstrated that pulsed corona discharge plasma (PCDP) can effectively inactivate waterborne viruses, such as SVCV, by damaging their genome and structural proteins. The research also showed that the inactivation efficiency was significantly improved by high input energy density caused by voltage. This has implications for waterborne virus removal and the development of novel disinfection technologies.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Food Science & Technology
Jian Guo, Jiaoyu Wang, Hui Xie, Junlong Jiang, Chunyuan Li, Wanting Li, Ling Li, Xingquan Liu, Fucheng Lin
Summary: The usage of fungicides is potentially harmful to the environment and organisms, prompting researchers to explore alternatives such as Plasma-activated water (PAW) for inactivating phytopathogens. The study found that PAW significantly inhibited spore activity and reduced symptoms caused by Fusarium graminearum, inducing changes in cell wall sculpturing, membrane permeability, and mitochondrial function. This suggests the potential of PAW as a fungicidal agent or supplement to traditional fungicides.
Article
Food Science & Technology
Qingyang Wang, Deepti Salvi
Summary: Plasma-activated water has shown great potential in the food industry for effectively eliminating foodborne pathogens and harmful chemicals. Its inactivation efficacy is influenced by various factors, including plasma generation mechanisms and target microorganisms.
CURRENT OPINION IN FOOD SCIENCE
(2021)
Article
Food Science & Technology
Yuhan Wang, Yana Liu, Yijie Zhao, Yingying Sun, Miaolin Duan, Han Wang, Ruitong Dai, Yi Liu, Xingmin Li, Fei Jia
Summary: As an emerging food processing technology, cold atmospheric plasma (CAP) has attracted great attention in the field of microbial inactivation. This study aims to explore the bactericidal efficacy difference between air and nitrogen CAP on B. cereus, a typical Gram-positive bacterium, and reveals the inactivation mechanism of CAP at the cellular and molecular level. The results showed that both air CAP and nitrogen CAP could effectively inactivate B. cereus, which was due to the reactive oxygen and nitrogen species (RONS) generated by the plasma causing bacterial death. The differences in active species generated by the plasma were the main reason for the different bactericidal efficiencies of air CAP and nitrogen CAP.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biotechnology & Applied Microbiology
Lihan Huang, Nurul Hawa Ahmad, Vijay Juneja, Erika Stapp-Kamotani, Jose Gabiola, Udit Minocha, Robert Phillips, Marie Hooker, Isabel Walls, Kim Cook, James Lindsay
Summary: This study investigated the growth kinetics of foodborne pathogen B. cereus during the commercial production of liquid egg yolk using PLA(2) treatment. The results showed that B. cytotoxicus NVH391-98 can grow prolifically at 50 degrees C, with estimated minimum, optimum, and maximum temperatures of 16.7-18.5, 47.8-48.1, and 52.1-52.4 degrees C, respectively. The dynamic model was validated with isothermal curves and it was found that holding the temperature below 15 degrees C or above 55 degrees C can effectively prevent the growth of B. cytotoxicus in egg yolk.
Article
Biotechnology & Applied Microbiology
Giacomo Mantegazza, Robin Duncan, Nicolo Telesca, Giorgio Gargari, Susanna Perotti, Patrizia Riso, Simone Guglielmetti
Summary: This study investigates whether salad-associated LAB can survive the gastrointestinal transit (GIT) and contribute to the gut microbiota. The results suggest that salad-associated LAB can survive in the gastrointestinal tract, but their quantity does not significantly alter the composition of the gut microbiota.
Article
Biotechnology & Applied Microbiology
Itsaso Baztarrika, Adrian Salazar-Sanchez, Lorena Laorden, Ilargi Martinez-Ballesteros, Rodrigo Alonso, Irati Martinez-Malaxetxebarria
Summary: The infection mechanisms of Arcobacter are still uncertain. This study found that Arcobacter isolates from food and water sources were able to adhere and invade Caco-2 cells, and carried at least two virulence markers. A. butzleri showed higher virulent activity compared to A. cryaerophilus, while A. lanthieri, A. skirrowii, and A. vitoriensis exhibited even higher adhesion and invasion values. Sewage isolates were more adherent and invasive, and had a higher gene content. The association between cadF and hecA with high adhesion capability was identified for the first time.
Article
Biotechnology & Applied Microbiology
Balaji Sundararaman, Karen Shapiro, Andrea Packham, Lauren E. Camp, Rachel S. Meyer, Beth Shapiro, Richard E. Green
Summary: Pathogenic bacteria, viruses, fungi, and protozoa can cause food and waterborne diseases, and surveillance methods are needed. In this study, CNER method was used to prepare enrichment baits for difficult-to-grow pathogens. This method allows direct sequencing of pathogens from samples.
Article
Biotechnology & Applied Microbiology
Guanghui Zhou, Pengcheng Dong, Xin Luo, Lixian Zhu, Yanwei Mao, Yunge Liu, Yimin Zhang
Summary: Interactions between bacterial species in the formation of dual-species biofilms in the food industry are affected by environmental stresses, such as temperature and pH. This study found that the combination of cold and acid stresses significantly increased biofilm formation, and different temperatures resulted in variations in the presence of specific bacterial species and the secretion of extracellular substances. The findings provide valuable insights for addressing mixed biofilms in food processing under diverse stressful conditions.
Article
Biotechnology & Applied Microbiology
Carmen Sanchez, Sonia Garde, Jose Maria Landete, Javier Calzada, Dave J. Baker, Rhiannon Evans, Arjan Narbad, Melinda J. Mayer, Marta Avila
Summary: This study sequenced and compared the genomes of bacteriophages active against C. tyrobutyricum, identifying novel species and phage proteins. A phage showed high lytic activity against C. tyrobutyricum cells and remained stable under different environmental conditions. Additionally, engineered strains successfully delivered endolysin and fluorescent protein to dairy products without affecting their technological properties.
Article
Biotechnology & Applied Microbiology
Danai Etter, Michael Biggel, Mariella Greutmann, Nicole Cernela, Sophia Johler
Summary: Bacillus cytotoxicus is a thermotolerant bacterium that is linked to rare but sometimes fatal cases of diarrheal disease. It is mostly found in dehydrated foods containing potato starch or insects and may be missed in routine screening.
Article
Biotechnology & Applied Microbiology
Tong Jin, Xiangjun Zhan, Liuxin Pang, Bo Peng, Xinpeng Zhang, Wenxiu Zhu, Baowei Yang, Xiaodong Xia
Summary: The study found that CpxAR TCS is an important regulatory mechanism for the virulence of C. sakazakii. Mutants showed weakened adhesion, invasion, and survival ability, and exhibited attenuated virulence in animal models. In addition, CpxAR TCS is involved in regulating the expression of genes associated with bacterial virulence and cellular invasion.
Article
Biotechnology & Applied Microbiology
Soo-Hwan Kim, Sang-Hyun Park, Jun-Bae Ahn, Dong-Hyun Kang
Summary: In this study, a semi continuous SHS system was developed to inactivate foodborne pathogens on radish seed surfaces and enhance the seeds' salinity tolerance. The results showed that higher temperature and more treatments led to a significant reduction in microbial count on the seed surface.
Article
Biotechnology & Applied Microbiology
Yujun Zhai, Weina Tian, Kewei Chen, Linshu Lan, Jianquan Kan, Hui Shi
Summary: This research investigates the role of flagella-related genes in the adhesion of E. coli O157:H7 and the effects of certain cations on bacterial adhesion and motility. The results demonstrate that flagellar-mediated motility is critical in the early stage of adhesion, and the presence of Fe2+, Ca2+, and Mn2+ affects the adhesion and motility of wildtype strains but not flagellar function-impaired strains. These findings provide new insights into the mechanisms of bacterial adhesion and have implications for the development of anti-adhesion agents.
Article
Biotechnology & Applied Microbiology
Mariana Marggraf, Andrea Barac, Jens Andre Hammerl, Stefan Hertwig
Summary: Isolating Yersinia enterocolitica from food is challenging due to overgrowth by other microflora and the lack of a selective medium. The authors improved the standard isolation procedure, resulting in a more sensitive method, reduced background bacteria, and time savings.
Article
Biotechnology & Applied Microbiology
Rafael D. Chaves, Samuel H. Kumazawa, Amin Mousavi Khaneghah, Veronica O. Alvarenga, Humberto M. Hungaro, Anderson S. Sant'Ana
Summary: This study investigated the susceptibility to sanitizers and biofilm-forming ability of 43 Salmonella enterica and Listeria monocytogenes strains on stainless steel surfaces. The results showed variations in susceptibility to sanitizers and biofilm resistance among different strains of the pathogens, with chlorine compounds being more effective in inactivating planktonic cells and biofilms.
Article
Biotechnology & Applied Microbiology
So Yeong Mun, Wooje Lee, Soo-Young Lee, Ji Yoon Chang, Hae Choon Chang
Summary: This study reveals that lactobacilli with a strong defense system dominate the final stage of kimchi fermentation and proposes a model for the succession mechanism of kimchi lactobacilli.
