The resistance of dry spores of Bacillus subtilis var. globigii (NCIB 8058) to solutions of hydrogen peroxide in relation to aseptic packaging

2007 ◽  
Vol 15 (2) ◽  
pp. 169-179 ◽  
Author(s):  
Q. J. SMITH ◽  
K. L. BROWN
Keyword(s):  
Hydrogen Peroxide ◽  
Bacillus Subtilis ◽  
Aseptic Packaging

Bacteriophage-like particles released from Bacillus subtilis after induction with hydrogen peroxide

Virology ◽  
1965 ◽  
Vol 26 (1) ◽  
pp. 142-145 ◽  
Author(s):  
D.J Stickler ◽  
R.G Tucker ◽  
D Kay
Keyword(s):  
Hydrogen Peroxide ◽  
Bacillus Subtilis

scholarly journals EVALUATION OF THE EFFICACY OF A HYDROGEN PEROXIDE DISINFECTANT

2018 ◽  
Vol 10 (10) ◽  
pp. 104
Author(s):  
Luz Karime Medina-cÓrdoba ◽  
Ligia Lucia Valencia-mosquera ◽  
Gretty Paola Tarazona-diaz ◽  
Janeth Del Carmen Arias-palacios
Keyword(s):  
Hydrogen Peroxide ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Bacillus Subtilis ◽  
Microbial Population ◽  
Agar Plate ◽  
Minimum Level ◽  
Salmonella Choleraesuis ◽  
Bacillus Subtilis Atcc ◽  
High Level

Objective: To evaluate the efficacy of a disinfectant based on hydrogen peroxide.Methods: The method used to assess the efficacy of the disinfectant was the agar plate technique. With this procedure, it was possible to determine the percentage of inhibition of the high-level disinfectant of STERIS against four microorganisms, i.e., Pseudomonas aeruginosa ATCC 9027, Staphylococcus aureus (Beta-Hemolytic 227), Salmonella choleraesuis (Kuznedorf CMDM 074), and Bacillus subtilis (ATCC 6633). The effectiveness of five disinfectant concentrations (0.02%, 0.04%, 0.08%, 1%, and 2%) was determined and evaluated in three different times 5, 10, and 15 min, for vegetative strains and 3, 6, and 9 h for the sporulated strain.Results: According to the experimental test, the reduction of the microbial population was, on average, 100% for the disinfectant concentrations of 0.08%, 1%, and 2%.Conclusion: The results obtained demonstrated that the high-level disinfectant of STERIS based on hydrogen peroxide is 100% effective when the concentration recommended by the commercial house (2%) is used in the shortest time exposure to disinfectant. The minimum level of effectiveness was 0.08%; however, if lower concentrations are used, destruction of the microorganisms is not guaranteed.

Purification and characterization of catalase-1 from Bacillus subtilis

1987 ◽  
Vol 65 (11) ◽  
pp. 939-947 ◽  
Author(s):  
Peter C. Loewen ◽  
Jacek Switala
Keyword(s):  
Hydrogen Peroxide ◽  
Molecular Weight ◽  
Bacillus Subtilis ◽  
Amino Acid ◽  
Catalase Activity ◽  
Purification And Characterization ◽  
Ph Range ◽  
Sulfhydryl Compounds ◽  
Native Molecular Weight

The catalase activity produced in vegetative Bacillus subtilis, catalase-1, has been purified to homogeneity. The apparent native molecular weight was determined to be 395 000. Only one subunit type with a molecular weight of 65 000 was present, suggesting a hexamer structure for the enzyme. In other respects, catalase-1 was a typical catalase. Protoheme IX was identified as the heme component on the basis of the spectra of the enzyme and of the isolated hemochromogen. The ratio of protoheme/subunit was 1. The enzyme remained active over a broad pH range of 5–11 and was only slowly inactivated at 65 °C. It was inhibited by cyanide, azide, and various sulfhydryl compounds. The apparent Km for hydrogen peroxide was 40.1 mM. The amino acid composition was typical of other catalases in having relatively low amounts of tryptophan and cysteine.

Resistance of Spores of Bacillus subtilis var. niger Produced From Subcultures of Spores Surviving Hydrogen Peroxide Exposure1

1980 ◽  
Vol 43 (7) ◽  
pp. 528-529
Author(s):  
STANLEY E. WALLEN ◽  
HOMER W. WALKER
Keyword(s):  
Hydrogen Peroxide ◽  
Bacillus Subtilis ◽  
Food Processing ◽  
Food Packaging ◽  
Bacterial Spores ◽  
Packaging Materials ◽  
Processing Equipment ◽  
Spore Population ◽  
High Concentrations ◽  
Food Processes

The purpose of this work was to determine if the resistance of bacterial spores could be increased by subculturing spores that had survived exposure to hydrogen peroxide. Spores surviving exposure to 5% hydrogen peroxide held at 50 C were subcultured, allowed to sporulate and subsequently exposed to hydrogen peroxide as before. After 10 generations of subculturing, the resistance of the spores had not increased. It is concluded that, in food processes in which high concentrations of hydrogen peroxide are used to sterilize food processing equipment and food packaging materials, the development of a resistant spore population is unlikely.

scholarly journals Role of Dipicolinic Acid in Resistance and Stability of Spores of Bacillus subtilis with or without DNA-Protective α/β-Type Small Acid-Soluble Proteins

2006 ◽  
Vol 188 (11) ◽  
pp. 3740-3747 ◽  
Author(s):  
Barbara Setlow ◽  
Swaroopa Atluri ◽  
Ryan Kitchel ◽  
Kasia Koziol-Dube ◽  
Peter Setlow
Keyword(s):  
Hydrogen Peroxide ◽  
Dna Damage ◽  
Bacillus Subtilis ◽  
Dipicolinic Acid ◽  
Dry Weight ◽  
Definitive Evidence ◽  
Dry Heat ◽  
Spore Resistance ◽  
Wet Heat

ABSTRACT Dipicolinic acid (DPA) comprises ∼10% of the dry weight of spores of Bacillus species. Although DPA has long been implicated in spore resistance to wet heat and spore stability, definitive evidence on the role of this abundant molecule in spore properties has generally been lacking. Bacillus subtilis strain FB122 (sleB spoVF) produced very stable spores that lacked DPA, and sporulation of this strain with DPA yielded spores with nearly normal DPA levels. DPA-replete and DPA-less FB122 spores had similar levels of the DNA protective α/β-type small acid-soluble spore proteins (SASP), but the DPA-less spores lacked SASP-γ. The DPA-less FB122 spores exhibited similar UV resistance to the DPA-replete spores but had lower resistance to wet heat, dry heat, hydrogen peroxide, and desiccation. Neither wet heat nor hydrogen peroxide killed the DPA-less spores by DNA damage, but desiccation did. The inability to synthesize both DPA and most α/β-type SASP in strain PS3664 (sspA sspB sleB spoVF) resulted in spores that lost viability during sporulation, at least in part due to DNA damage. DPA-less PS3664 spores were more sensitive to wet heat than either DPA-less FB122 spores or DPA-replete PS3664 spores, and the latter also retained viability during sporulation. These and previous results indicate that, in addition to α/β-type SASP, DPA also is extremely important in spore resistance and stability and, further, that DPA has some specific role(s) in protecting spore DNA from damage. Specific roles for DPA in protecting spore DNA against damage may well have been a major driving force for the spore's accumulation of the high levels of this small molecule.

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