Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 20, Issue 4, Pages 889-895Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-011-0123-5
Keywords
electrolyzed oxidizing water (EOW); disinfection factor; disinfection efficiency; spore of Bacillus subtilis var. niger; disinfection mechanism
Categories
Funding
- Natural Science Foundation of Shanghai [10ZR1432500]
- Central Laboratory of Department of Chemistry and School of Life Science and Technology at Tongji University
Ask authors/readers for more resources
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.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available