Characterization of high hydrostatic pressure-injured Bacillus subtilis cells*

Author:

Inaoka Takashi1,Kimura Keitarou1,Morimatsu Kazuya2,Yamamoto Kazutaka1

Affiliation:

1. Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan

2. Department of Food Production Science, Graduate School of Agriculture, Ehime University, Matsuyama, Japan

Abstract

Abstract High hydrostatic pressure (HHP) affects various cellular processes. Using a sporulation-deficient Bacillus subtilis strain, we characterized the properties of vegetative cells subjected to HHP. When stationary-phase cells were exposed to 250 MPa of HHP for 10 min at 25 °C, approximately 50% of cells were viable, although they exhibited a prolonged growth lag. The HHP-injured cells autolyzed in the presence of NaCl or KCl (at concentrations ≥100 mM). Superoxide dismutase slightly protected the viability of HHP-treated cells, whereas vegetative catalases had no effect. Thus, unlike HHP-injured Escherichia coli, oxidative stress only slightly affected vegetative B. subtilis subjected to HHP.

Funder

Ministry of Agriculture, Forestry and Fishery of Japan

The Ministry of Agriculture, Forestry and Fishery of Japan

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

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