Equilibrium temperature in a clump of bacteria heated in fluid.

A theoretical model was developed and used to estimate quantitatively the "worst case", i.e., the longest, time to reach equilibrium temperature in the center of a clump of bacteria heated in fluid. For clumps with 10 to 10(6) cells heated in vapor, such as dry and moist air, and liquid fluids such as purees and juices, predictions show that temperature equilibrium will occur with sterilization temperatures up to 130 degrees C in under 0.02 s. Model development highlighted that the controlling influence on time for heating up the clump is the surface convection thermal resistance and that the internal conduction resistance of the clump mass is negligible by comparison. The time for a clump to reach equilibrium sterilization temperature was therefore decreased with relative turbulence (velocity) of the heating fluid, such as occurs in many process operations. These results confirm widely held suppositions that the heat-up time of bacteria in vapor or liquid is not significant with usual sterilization times.     

Sporicidal Activity of the KMT reagent in its vapor phase against Geobacillus stearothermophilus Spores

In an investigation of the sporicidal activity of the KMT reagent, a vapor phase study was performed using five kinds of carriers contaminated with Geobacillus stearothermophilus spores. When 25 ml of the KMT reagent was vaporized in a chamber (capacity; approximately 95 liters), the 2-step heating method (vaporization by a combination of low temperature and high temperature) showed the most effective sporicidal activity in comparison with the 1-step heating method (rapid vaporization). The 2-step heating method appeared to be related to the sporicidal activity of vaporized KMT reagent, i.e., ethanol and iodine, which vaporized mainly when heated at a low temperature such as 55 C, and acidic water, which vaporized mainly when heated at a high temperature such as 300 C. We proposed that the KMT reagent can be used as a new disinfectant not only in the liquid phase but also in the vapor phase in the same way as peracetic acid and hydrogen peroxide.     

The effect of media tonicity on Escherichia coli resistance to heating with different gradient

The influence of NaCl water solutions and glycerine hypertonic concentration on the survival of bacteria Escherichia coli B/r heated with different values of heat drop was investigated. It was shown that the transfer of cell suspensions from isotonic conditions to media with raised osmotic pressure, preliminarily heated up to 60 degrees C, and the following heating at this temperature inhibited differences in cell sensitivity to heating at different heat drop. Unlike, it was found that the transfer of cell suspensions from isotonic conditions to hypertonic media before and after heating at 60 degrees C increased differences in resistance of these microorganisms to heating at different heat drop. It is proposed that different resistance of bacteria to damaging action of hyperthermia at different heat drop, and a modified influence of hypertonic solutions on these differences may be due to heat induced destabilization of cell osmotic homeostasis. The extent of expression of this destabilization may be determined by a quantitative ratio of osmotic pressure values in the cell-suspension medium system in particular temperature and tonic environmental conditions.     

Water vapor, aqueous ethyl alcohol, and heat activation of Bacillus megaterium spore germination

Dormant spores of Bacillus megaterium were activated for germination on glucose by heating them in aqueous suspension (but not if heated dry), by treating them with aqueous ethyl alcohol at 30 C, or by exposing them to water vapor at room temperature. The degree of water vapor activation depended upon the relative humidity, the time, and the temperature of exposure. Activation increased the extent and rate of glucose-induced germination and decreased the average microlag. Extended water vapor treatment also activated spores for germination induced by KI and by l-alanine. Spores activated by any of the three treatments were deactivated by treatment at 66 C, either for 18 hr in 100% ethyl alcohol or for 40 hr over P(2)O(5). Deactivated spores were reactivated by heat, by 5 m ethyl alcohol, or by water vapor. It is postulated that heating and ethyl alcohol may change the structure of liquid water, so that it is more like water vapor and can more readily penetrate to and hydrate a critical (enzymatic?) spore site, leading to activation.     

Can microorganisms survive upon high-temperature heating during the interplanetary transfer by meteorites?

One of the most important aspects of the problem of life transfer in the cosmic space is the resistance of microorganisms to high-temperature heating during the launch and entry into the atmosphere. The high-temperature limits of the survival of microorganisms were studied under conditions modeling the laungh from the Mars and the landing on the Earth. Two strain of E. coli K12 exposed to short heating pulse were studied in order to tind out if they could resist high temperature while being in the desiccated state. The procedure was performed in vacuum. It was found that a fraction of bacteria survive heating pulses up to 250 degrees C in vacuum, while similar heating at normal atmospheric pressure leads to the total sterilization of samples.     

Life from the ashes: survival of dry bacterial spores after very high temperature exposure

We found that spores of Bacillus amyloliquefaciens rank amongst the most resistant to high temperatures with a maximum dry heat tolerance determined at 420 °C. We found that this extreme heat resistance was also maintained after several generations suggesting that the DNA was able to replicate after exposure to these temperatures. Nonetheless, amplifying the bacterial DNA using BOXA1R and (GTG)₅ primers was unsuccessful immediately after extreme heating, but was successful after incubation of the heated then cooled spores. Moreover, enzymes such as amylases and proteases were active directly after heating and spore regeneration, indicating that DNA coding for these enzymes were not degraded at these temperatures. Our results suggest that extensive DNA damage may occur in spores of B. amyloliquefaciens directly after an extreme heat shock. However, the successful germination of spores after inoculation and incubation indicates that these spores could have a very effective DNA repair mechanism, most likely protein-based, able to function after exposure to temperatures up to 420 °C. Therefore, we propose that B. amyloliquefaciens is one of the most heat resistant life forms known to science and can be used as a model organism for studying heat resistance and DNA repair. Furthermore, the extremely high temperature resistivity of these spores has exceptional consequences for general methodology, such as the use of dry heat sterilization and, therefore, virtually all studies in the broad area of high temperature biology.

     

Can microorganisms survive high-temperature heating during the interplanetary transfer by meteorites?

The question about the tolerance of microorganisms to high-temperature heating at the moments when fragments are launched from the surface rocks of cosmic objects and enter an atmosphere is among the major aspects of the problem of life transfer through cosmic space. The heating process in the course of such events was modeled here, and the survival of microorganisms was revealed by the example of two E.coli K12 mutant strains. Samples of these cultures in desiccated state were exposed to short heating pulses. Heating took place under extremely low pressure. It was experimentally showed that bacteria survive at a temperature up to 250°C with duration ～10 s under vacuum conditions, meanwhile the same heating under atmospheric pressure leads to complete sterilization.     

Complete design analysis of a continuous sterilizer for fermentation media containing suspended solids

An improved mathematical model was developed to design a continuous sterilizer for liquid fermentation media containing suspended solids. Unsteady-state energy balances were used to determine the temperature distribution in the liquid medium and in the solid particles as a function of time and position within the particle, as the medium flows through the sterilizer. Such temperature profiles were used to determine the level of microbial reduction achieved by each component of the sterilizer and by the entire sterilization process. A considerable difference exists between the temperature in the particle core and in the surrounding liquid. This has a significant impact on the degree of sterility achieved by the process. The level of microbial reduction in the particles was found to be tens and or even hundreds of order of magnitude lower than the corresponding level achieved in the liquid. The role of the particle material on the degree of sterilization was also investigated. Solid materials typically found in fermentation media, such as wood or flour clumps were found to offer considerable resistance to the sterilization of the organisms lodged inside them. (c) 1993 Wiley & Sons, Inc.     

PCR amplification using electrolytic resistance for heating and temperature monitoring

An alternative method of rapid-cycle PCR for DNA amplification is demonstrated using electrolyte resistance for heating and temperature monitoring. The PCR amplification solution is electrically conductive and can be heated by passing an alternating current through the sample. The temperature of the solution is evaluated by monitoring its electrical resistance. Cooling is accomplished by forced air convection at ambient temperature. Heating and cooling rates of up to 20 degrees C/s were achieved. The 35 cycles of PCR were completed in less than 12 min with product yields equivalent to conventional temperature cycling. Electrolyte resistance provides a method for both direct heating and monitoring the temperature of PCR samples.     

100～700 mL液体培养基的微波灭菌效果观察

为研究家用微波炉对少量液体培养基的灭菌效果,对100 -700 mL液体培养基采取微波分别进行灭菌,测定其灭菌时间,并对达到灭菌效果的培养基通过接种不同细菌进行质检.结果显示100、200、300、400、500、600、700 mL液体培养基分别在4.5、5.0、7.0、9.0、12.0、19.0、25.0 min达到最有效的灭菌效果.室温保存15 d仍无细菌生长.枯草杆菌黑色变种芽胞菌测试无菌生长.金黄色葡萄球菌、大肠埃希菌及普通变形杆菌在液体培养基里的生长现象、特种后细菌的菌落和形态染色特征及其生化反应均无明显差异.实验表明2 450 MHz,700 W的微波炉对100 - 700 mL的液体培养基不但能快速达到有效的灭菌效果,且营养成分不会被破坏.     

Effects of cold and heat on behavior and cerebellar function in goldfish

Summary A similar sequence of behavioral effects was observed for either cooling or heating; most effects occurred on changing temperature of entire fish or of only the cerebellum. On moderate heating or cooling, fish are hyperexcitable, spontaneously hyperactive; on further heating or cooling swimming is uncoordinated; when the subcerebellar structures are heated or cooled, equilibrium is disturbed; on further heating or cooling coma and respiratory failure ensue. Critical temperatures are modifiable by acclimation. The behavioral effects of cerebellectomy are additive with temperature effects on motor centers.Electrical activity of Purkinje neurons changes in the same thermal ranges as behavior. Inhibition via cerebellar interneurons is most sensitive and can be modified by acclimation. Ongoing activity increases with warming up to a blocking temperature; interspike interval histograms show pattern changes during warming. Activation via mossy fibers-granule cells is more sensitive than that via climbing fibers, and antidromic impulses are most resistant.A neuronal model based on inhibitory actions of Purkinje neurons on motor centers and parallel feedback excitatory pathways can explain both behavioral and electrical observations.     

THE EFFECT OF WATER CONTENT UPON THE RATE OF HEAT DENATURATION OF CRYSTALLIZABLE EGG ALBUMIN

1. The denaturation rate of partially dried crystallizable egg albumin is greatly decreased by decreasing its water content. 2. The temperature of denaturation, defined as the temperature at which half of the protein becomes insoluble in distilled water after a definite time of heating, is a linear function of the relative humidity with which the protein is in equilibrium. 3. By applying the Arrhenius equation it is shown that the rate of heat denaturation at a given temperature is an exponential function of the relative humidity. 4. The application of the observed relations to the analysis of the mechanism of thermal death of microorganisms is suggested. 5. The water content of native and heat-denatured egg albumin is determined as a function of the relative humidity of water vapor. It is shown that the heat-denatured modification takes up approximately 80 per cent as much water at all relative humidities as does native egg albumin.     

Parthenogenetic development of murine ova activated by heat shock

The effects of heating oviducts up to 37-42 degrees on the ovulated mouse eggs have been studied. The heating of oviducts at 39.5 degrees for 7 min resulted in 85% activation. The subsequent increase in temperature did not raise the incidence of activation but led to the formation of micronuclei and other pathological changes in the pronuclei. The heating of oviducts at 39.5 degrees for 14 min demonstrated marked changes in heat resistance, which were dependent on the postovulatory age of eggs. The freshly ovulated eggs were characterized by a low resistance and were not activated by the heat shock. If the oviducts were first heated and then cooled, and again heated, most eggs were activated and their in vitro development was the best of all experimental series. The mechanisms of egg activation by heating are discussed.     

Effect of nifedipine on core cooling in rats during tail cold water immersion

Male rats (450 g, n=11/group) were heated at an ambient temperature of 42°C until a rectal temperature of 42.8°C was attained. Rats, then received either saline (30°C)+tail ice water immersion (F+I) or saline (30°C)+tail ice water immersion+Nifedipine, a peripheral vasodilator, (F+I+N) to determine cooling rate effectiveness and survivability. The time to reach a rectal temperature of 42.8°C averaged 172 min in both groups resulting in similar heating rates (0.029°C/min). The cooling rates in group F+I and F+I+N were not significantly different from each other. We conclude that since Nifedipine did not improve cooling rates when combined with fluid+tail ice water immersion, its use as a cooling adjunct does not seem warranted.     

Hysteresis on heating and cooling of E. coli alkaline phosphatase

Measurements of [theta](222) of E. coli phosphatase on heating from 20 degrees to 90 degrees and subsequent cooling to 20 degrees shows a gradual increase in [theta](222) on heating, while cooling shows a symmetric transition centered at 45 degrees . Reheating and cooling shows the same phenomenon. Enzyme heated and cooled once is fully active. The activity of the enzyme depends on its storage conditions (buffer and pH for example), but such changes are least to some extent reversible, especially by heating in different solvents. We conclude the enzyme exists in several forms which are in slow equilibrium with each other, so that the enzyme responds slowly when heated and hence is not at equilibrium during heating/cooling experiments.     

Finger dexterity, skin temperature, and blood flow during auxiliary heating in the cold.

The primary purpose of the present study was to compare the effectiveness of two forms of hand heating and to discuss specific trends that relate finger dexterity performance to variables such as finger skin temperature (T(fing)), finger blood flow (Q(fing)), forearm skin temperature (T(fsk)), forearm muscle temperature (Tfmus), mean weighted body skin temperature (Tsk), and change in body heat content (DeltaH(b)). These variables along with rate of body heat storage, toe skin temperature, and change in rectal temperature were measured during direct and indirect hand heating. Direct hand heating involved the use of electrically heated gloves to keep the fingers warm (heated gloves condition), whereas indirect hand heating involved warming the fingers indirectly by actively heating the torso with an electrically heated vest (heated vest condition). Seven men (age 35.6 +/- 5.6 yr) were subjected to each method of hand heating while they sat in a chair for 3 h during exposure to -25 degrees C air. Q(fing) was significantly (P < 0.05) higher during the heated vest condition compared with the heated gloves condition (234 +/- 28 and 33 +/- 4 perfusion units, respectively), despite a similar T(fing) (which ranged between 28 and 35 degrees C during the 3-h exposure). Despite the difference in Q(fing), there was no significant difference in finger dexterity performance. Therefore, finger dexterity can be maintained with direct hand heating despite a low Q(fing). DeltaH(b), Tsk, and T(fmus) reached a low of -472 +/- 18 kJ, 28.5 +/- 0.3 degrees C, and 29.8 +/- 0.5 degrees C, respectively, during the heated gloves condition, but the values were not low enough to affect finger dexterity.     

Role of the nephridia in the elimination of foreign cells from the coelomic fluid of two polychaete annelids, with observations on the structure of the nephridia

Formalinized sheep red blood cells and living bacteria (Serratia marinorubra) are rapidly phagocytosed. When infected into Arenicola marina and Neoamphitrite figulus. Phagocytes clump but later disperse. After sheep red cells have been taken up by phagocytes they migrate through the nephridial cells into the lumen. After bacteria have been taken up by the phagocytes they also clump and again later disperse but they are not found within the nephridial cell walls probably because the bacteria are effectively eliminated by the phagocytes. Formalinized red cells are probably indigestible and such particles can only be eliminated by active migration of the phagocytes to the exterior, or are sequestered or, more rarely, encapsulated. Loss of either red cells or bacteria directly through the nephridia is no more than can be accounted for by normal urine flow.     

The effect of acid shock on the heat resistance of Listeria monocytogenes

The effect of acid shock on the heat resistance of Listeria monocytogenes was investigated. After growth for 24 h at 30°C in tryptic soy broth containing 0.6% yeast extract, cell culture suspensions of L. monocytogenes were acidified with HCl or acetic acid over various time periods before being heated in whole milk to a temperature of 58°C. When cells were acid-shocked immediately with HCl for 1, 2 or 4 h, those acid-shocked for 1 h demonstrated the largest increase in thermotolerance as compared to control cells, when heated at 58°C in whole milk. In fact, cells acid-shocked for longer than 1 h with HCl demonstrated in some instances a decreased recovery as compared to control cells. Other types of acid-shock treatments included lowering the pH gradually either over a 4 h or a 24 h period. However, regardless of the type of acid-shock treatment, cells acid-shocked with HCl (but not acetic acid) prior to heating had significantly greater heat resistance as compared to control (non-acid-shocked) cells. It appears that acidification with HCl prior to final heating can enhance the heat resistance of L. monocytogenes.     

Heat-induced changes in the membrane fluidity of Chinese hamster ovary cells measured by flow cytometry.

Flow cytometry was used to measure the fluorescence polarization of the lipid probe trimethylammonium-diphenylhexatriene as an indicator of plasma membrane fluidity of Chinese hamster ovary (CHO) cells heated under various conditions. Fluorescence polarization was measured at room temperature about 25 min after heating. When cells were heated for 45 min at temperatures above 42 degrees C, fluorescence polarization decreased progressively, signifying an increase in plasma membrane fluidity. The fluorescence polarization of cells heated at 42 degrees C for up to 55 h was nearly the same as for unheated control populations, despite a reduction in survival. The fluorescence polarization of cells heated at 45 degrees C decreased progressively with heating time, which indicated a progressive increase in membrane fluidity. The fluorescence polarization distributions broadened and skewed toward lower polarization values for long heating times at 45 degrees C. Thermotolerant cells resisted changes in plasma membrane fluidity when challenged with subsequent 45 degrees C exposures. Heated cells were sorted on the basis of their position in the fluorescence polarization distribution and plated to determine survival. The survival of cells which were subjected to various heat treatments and then sorted from high or low tails of the fluorescence polarization histograms was not significantly different. These results show that hyperthermia causes persistent changes in the membrane fluidity of CHO cells but that membrane fluidity is not directly correlated with cell survival.     

A vitalistic model to describe the thermal inactivation ofListeria monocytogenes

Summary Thermal inactivation of microorganisms has traditionally been described as log-linear in nature, that is the reduction in log numbers of survivors decreases in a linear manner with time. This is despite a plethora of data that shows consistent deviations from such kinetics for a wide range of organisms and conditions and that cannot be accounted for by experimental artifacts. Existing thermal death models fail to take such deviations into account and also fail to quantify the effects of heating menstruum on heat sensitivity. The thermal inactivation ofListeria monocytogenes ATCC 19115 has been investigated using a factorially-designed experiment comparing 45 conditions of salt concentration, pH value and temperature. Heating was carried out using a Submerged Coil heating apparatus that minimized experimental artifacts. Low pH values increased, whilst high salt concentrations decreased heat sensitivity. Results showed a significant and consistent deviation from log-linear kinetics, particularly at low temperatures. A number of distributions were tested for suitability to describe the variability of heat sensitivity within the population of heated cells (vitalistic approach). The use of the logistic function and log dose (log time) allowed the development of an accurate unifying predictive model across the whole range of heating conditions. It is proposed that this approach should be tested as a generalized modeling technique for death kinetics of vegetative bacteria.