Effect of environmental water activity on microbial inactivation by intense pulsed light (IPL)

• Published in: Food science and biotechnology Vol. 33; no. 2; pp. 485 - 490
• Main Authors: Hwang, Hee-Jeong, Kim, Jee-Woo, Choi, Hye-Jae, Choi, Jun-Bong, Chung, Myong-Soo
• Format: Journal Article
• Language: English
• Published: Singapore Springer Nature Singapore 01.01.2024; Springer Nature B.V; 한국식품과학회
• Subjects: Bacteria; Cell number; cell structures; Cell walls; Chemistry; Chemistry and Materials Science; Cytology; Deactivation; Environmental effects; Food Science; Gram-negative bacteria; Gram-positive bacteria; Inactivation; Microorganisms; Nutrition; pulsed light irradiation; Research Article; Sodium chloride; Solutes; Test organisms; Water activity; Yeast; yeasts; 식품과학; Resistance; Intense pulsed light; Yeast; Water activity; bacteria
• ISSN: 1226-7708; 2092-6456; 2092-6456
• DOI: 10.1007/s10068-023-01395-x

In this study, the effect of environmental a w on microbial inactivation by intense pulsed light (IPL) was investigated. Three different microorganisms (Gram-positive bacteria, Gram-negative bacteria, and yeast) were used as test organisms. The effect of environmental a w was assessed by irradiating each microbial suspension in sodium chloride solutions with different environmental a w levels (0.99–0.80). As the a w decreased, the aggregation of intracellular material of cell interior was changed and the cell number was increased. However, there was no significant difference in microbial reduction according to the a w after the 0.23–3.05 J/cm 2 of IPL treatment. It was confirmed that yeast had the highest resistance to IPL because of the differences in cell structure and cell wall components between yeast and bacteria. Additional research is needed to clearly understand the inactivation mechanism according to the type of microorganism by controlling a w using various solutes.