Inactivation of Alicyclobacillus contaminans spores by dielectric barrier discharge plasma and its biological mechanism

Abstract

Over the years, as an emerging technology, cold plasma (CP) has been widely used in the preservation of agricultural products. Alicyclobacillus spp. are spore-forming bacteria and difficult to inactivate. They adversely affect the economic value of agricultural products. Nevertheless, there are still few studies related to the inactivation of spores using CP. Herein, the inactivation effect and mechanism of dielectric barrier discharge plasma (DBDP) on Alicyclobacillus contaminans (A. contaminans) spores in phosphate-buffered saline and clarified apple juice were investigated. Plasma treatment at 75 V for 9 min achieved 99% inactivation of spores with the initial inocula of 7.13 and 5.72-log in PBS and apple juice, respectively. And the cell structure of the spores was severely disrupted leading to the leakage of the entocyte. Moreover, the surface properties of the spores were altered, making the adhesion of the spores to the hydrophobic surfaces and the stability of the bacterial suspension decreased leading to more agglomeration of the spores. Further results confirmed the intracellular homeostasis of the spores was also disrupted. Therefore, the inactivation mechanism of DBDP on spores was revealed from different perspectives, and our discoveries promote the theoretical progress in the use of plasma in food sterilization. Industrial relevanceAs an emerging nonthermal preservation technology, cold plasma has been used in food processing. In this study, we confirmed the feasibility of the inactivation of Alicyclobacillus contaminans spores in apple juice by dielectric barrier discharge plasma (DBDP) and investigated the mechanism of plasma inactivation of spores at the molecular biology level. This paper provides preliminary support for the application of low-temperature plasma in food processing such as apple juice.