Heat activation and inactivation of bacterial spores. Is there an overlap?

Heat activation at a sublethal temperature is widely applied to promote Bacillus species spore germination. This treatment also has potential to be employed in food processing to eliminate undesired bacterial spores by enhancing their germination, and then inactivating the less heat resistant germinated spores at a milder temperature. However, incorrect heat treatment could also generate heat damage in spores, and lead to more heterogeneous spore germination. Here, the heat activation and heat damage profile of Bacillus subtilis spores was determined by testing spore germination and outgrowth at both population and single spore levels. The heat treatments used were 40-80°C, and for 0-300 min. The results were as follows. 1) Heat activation at 40-70°C promoted L-valine and L-asparagine-glucose-fructose-potassium (AGFK) induced germination in a time dependent manner. 2) The optimal heat activation temperatures for AGFK and L-valine germination via the GerB plus GerK or GerA germinant receptors were 65 and 50-65°C, respectively. 3) Heat inactivation of dormant spores appeared at 70°C, and the heat damage of molecules essential for germination and growth began at 70 and 65°C, respectively. 4) Heat treatment at 75°C resulted in both activation of germination and damage to the germination apparatus, and 80°C treatment caused more pronounced heat damage. 5) For the spores that should withstand adverse environmental temperatures in nature, heat activation seems functional for a subsequent optimal germination process, while heat damage affected both germination and outgrowth. Importance Bacterial spores are thermal resistant structures that can thus survive preservation strategies and revive through the process of spore germination. The more heat resistant spores are the more heterogeneous they germinate upon adding germinants. Upon germination spores can cause food spoilage and cause food intoxication. Here we provide new information on both heat activation and inactivation regimes and their effects on the (heterogeneity of) spore germination.

Heat activation and inactivation of bacterial spores. Is there an overlap?

Heat activation at a sublethal temperature is widely applied to promote Bacillus species spore germination. This treatment also has potential to be employed in food processing to eliminate undesired bacterial spores by enhancing their germination, and then inactivating the less heat resistant germinated spores at a milder temperature. However, incorrect heat treatment could also generate heat damage in spores, and lead to more heterogeneous spore germination. Here, the heat activation and heat damage profile of Bacillus subtilis spores was determined by testing spore germination and outgrowth at both population and single spore levels. The heat treatments used were 40-80 degrees Celcius, and for 0-300 min. The results were as follows. 1) Heat activation at 40-70 degrees Celcius promoted L-valine and L-asparagine-glucose-fructose-potassium (AGFK) induced germination in a time dependent manner. 2) The optimal heat activation temperatures for AGFK and L-valine germination via the GerB plus GerK or GerA germinant receptors were 65 and 50-65 degrees Celcius, respectively. 3) Heat inactivation of dormant spores appeared at 70 degrees Celcius, and the heat damage of molecules essential for germination and growth began at 70 and 65 degrees Celcius, respectively. 4) Heat treatment at 75 degrees Celcius resulted in both activation of germination and damage to the germination apparatus, and 80 degrees Celcius treatment caused more pronounced heat damage. 5) For the spores that should withstand adverse environmental temperatures in nature, heat activation seems functional for a subsequent optimal germination process, while heat damage affected both germination and outgrowth.

Assessment of Damage to Structures and Equipment Resulting from Explosion, Fire, and Heat Events

This article addresses the effects of damage to equipment and structures due to explosions (blast), fire, and heat as well as the methodologies that are used by investigating teams to assess the damage and remaining life of the equipment. It discusses the steps involved in preliminary data collection and preparation. Before discussing the identification, evaluation, and use of explosion damage indicators, the article describes some of the more common events that are considered in incident investigations. The range of scenarios that can occur during explosions and the characteristics of each are also covered. In addition, the article primarily discusses level 1 and level 2 of fire and heat damage assessment and provides information on level 3 assessment.

Heat-tolerant Hot Pepper Exhibits Constant Photosynthesis Via Increased 4 Transpiration Rate, High Proline Content and Fast Recovery in Heat Stress 5 Condition

Understanding the mechanism for heat tolerance is important for the hot pepper breeding program to develop heat-tolerant cultivars in changing climate. This study was conducted to investigate physiological and biochemical parameters related to heat tolerance and to determine leaf heat damage levels critical for selecting heat-tolerant genotypes. Seedlings of two commercial cultivars, heat-tolerant ‘NW Bigarim’ (NB) and susceptible ‘Chyung Yang’ (CY), were grown in 42 °C for ten days. Photosynthesis, electrolyte conductivity, proline content were measured among seedlings during heat treatment. Photosynthetic rate was significantly reduced in ‘CY’ but not in ‘NB’ seedlings in 42 °C. Stomatal conductivity and transpiration rate was significantly higher in ‘NB’ than ‘CY’. Proline content was also significantly higher in ‘NB’. After heat treatment, leaf heat damages were determined as 0, 25, 50 and 75% and plants with different leaf heat damages were moved to a glasshouse (30–32/22–24 °C in day/night). The growth and developmental parameters were investigated until 70 days. ‘NB’ was significantly affected by leaf heat damages only in fruit yield while ‘CY’ was in fruit set, number and yield. ‘NB’ showed fast recovery after heat stress compared to ‘CY’. These results suggest that constant photosynthetic rate via increased transpiration rate as well as high proline content in heat stress condition confer faster recovery from heat damage of heat-tolerant cultivars in seedlings stages.

Study on the Dust Removal and Temperature Reduction Coupling Performances of Magnetized Water Spray

Dust pollution and heat damage hazards are important problems affecting underground safety production. This paper is aimed at exploring the optimal magnetization conditions of magnetized water for dust removal and temperature reduction, and improve the utilization rate of water. First, the surface tension, viscosity and specific heat capacity of water under different magnetization conditions were measured experimentally. Then, the magnetization conditions with the best coupling performances were obtained through ANSYS Fluent simulation. Finally, a spray system was designed to control the magnetization conditions strictly. The results demonstrate that the dust removal performance is better when the magnetic field intensity is 150 mT and the magnetization time is 80 s. Under this condition, the specific heat capacity also reaches the maximum. These research results can provide a theoretical basis for the selection of dust pollution and heat damage control measures in mines.

QUALITY AND SENSORIAL CHARACTERISTICS OF OSMOTICALLY DEHYDRATED PLUM (CV. SANTA ROSA) WITH SYRUPS OF SUGAR AND HONEY

Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and reduce energy costs.The objective of the present study was to evaluate the effect of sugar and honey syrups as osmotic agents in the dehydration of plum.Plum fruits were dipped in different concentration (40, 50, 60 and 700Brix) of sugar and honeyfor the preparation of osmotically dehydrated plum followed by packing in LDPE bags. The processed product was stored at ambient conditions and subjected to chemical and sensory evaluationat an interval of one month for a period of three months. With the advancement of storage period, a decreasing trend was observed in moisture, ascorbic acid and anthocyanin.The osmotically dehydrated plum prepared from the treatment T9 (700Brix honey syrup) adjudged as the superior on the basis of colour, texture and taste, respectively. The study concluded better retention of osmotically dried plum prepared with 700Brix honey while as control resulted in greater loss of nutrients.