Bactericidal effect of intense pulsed light on Gram-negative bacteria in planktonic and biofilm states
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Xuejie Li
Abstract
Microbial contamination of food causes significant economic losses. This study investigates the effectiveness of Intense Pulsed Light (IPL) in eliminating common Gram-negative bacteria in planktonic and biofilm forms on liquid and solid foods under various environmental conditions. Three models were tested: planktonic cells, early-stage biofilms, and mature biofilms. IPL treatments were applied at three capacitance intensities (650 μF, 470 μF, and 220 μF) with varying irradiation cycles. Results showed IPL achieved over 99.9 % sterilization efficacy for planktonic bacteria, while 2-day biofilms exhibited greater resistance than 8-h biofilms. Temperature (4 °C and 25 °C) did not significantly affect IPL efficacy. IPL effectively inactivated four Gram-negative bacterial strains, though sterilization efficacy varied by strain and growth stage. This study demonstrates that IPL is a promising, non-thermal method for microbial control and food preservation, offering a novel approach to enhance food quality and extend shelf life.
Funding source: Guangzhou Science and Technology Commissioner Research grant
Award Identifier / Grant number: 2024E04J1232
Award Identifier / Grant number: 2024E04J1244
Funding source: China-Singapore International Joint Research Institute Research project
Award Identifier / Grant number: S2012402-A024
Funding source: Guangdong Basic and Applied Basic Research Foundation Natural Science Foundation
Award Identifier / Grant number: 2025A1515012176
Award Identifier / Grant number: 2024A1515010128
Funding source: South China University of Technology-Fenqi Biotech joint Microbial biofilm research lab
Award Identifier / Grant number: 20240634
Funding source: the 111 Project
Award Identifier / Grant number: B17018
Funding source: the National Natural Science Foundation of China
Award Identifier / Grant number: 32202199
Award Identifier / Grant number: 32472465
Funding source: Jiangmen Science and Technology Commissioner Research grant
Award Identifier / Grant number: 2023760100130007729
Funding source: the Open Research Fund of State Key Laboratory of Biological Fermentation Engineering of Beer
Award Identifier / Grant number: K202105
Funding source: Guangdong Major Project of Basic and Applied Basic Research
Award Identifier / Grant number: 2020B0301030005
Funding source: Collaborative grant with UQESH Advanced Material Technology Co., Ltd.
Award Identifier / Grant number: 2024440002001550
Funding source: Guangdong Province Higher Education Featured Innovation Project
Award Identifier / Grant number: 2023KTSCX053
Funding source: Guangzhou Basic and Applied Basic Research Project
Award Identifier / Grant number: 2023A04J1446
Funding source: National Natural Science Foundation of China
Award Identifier / Grant number: 32472465
Award Identifier / Grant number: 32202199
Funding source: Guangdong Basic and Applied Basic Research Foundation Natural Science Foundation
Award Identifier / Grant number: 2024A1515010128
Award Identifier / Grant number: 2025A1515012176
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Research ethics: Not applicable.
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Informed consent: Not applicable.
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Author contributions: Xuejie Li and Sha Qiu conceptualized the study and designed the experiments. Xuejie Li and Ziqi Liu performed the experimental work and data analysis. Thanapop Soteyome and Yuzhu Mao assisted with the IPL treatment and optimization of experimental conditions. Xiaomao Yin and Lei Yuan contributed to the statistical analysis and interpretation of data. Mahesh Premarathna provided critical insights into the microbial aspects of the study and assisted in writing the manuscript. Junyan Liu and Zhenbo Xu supervised the study, provided guidance on the research methodology, and revised the manuscript. All authors contributed to the manuscript writing and approved the final version for submission.
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Use of Large Language Models, AI and Machine Learning Tools: We did not use LLM, AI or MLT.
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Conflict of interest: All other authors state no conflict of interest.
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Research funding: This work was supported by the National Natural Science Foundation of China [grant numbers, 32472465, 32202199], Guangdong Major Project of Basic and Applied Basic Research [grant numbers, 2020B0301030005], Guangdong Basic and Applied Basic Research Foundation Natural Science Foundation [grant numbers, 2024A1515010128, 2025A1515012176], Guangzhou Basic and Applied Basic Research Project [grant numbers, 2023A04J1446], Guangdong Province Higher Education Featured Innovation Project [grant numbers, 2023KTSCX053], the Open Research Fund of State Key Laboratory of Biological Fermentation Engineering of Beer [grant numbers, K202105], South China University of Technology-Fenqi Biotech joint Microbial biofilm research lab (20240634), China-Singapore International Joint Research Institute Research project (S2012402-A024), Collaborative grant with UQESH Advanced Material Technology Co., Ltd. (2024440002001550), Guangzhou Science and Technology Commissioner Research grant [grant numbers, 2024E04J1244, 2024E04J1232], Jiangmen Science and Technology Commissioner Research grant [grant numbers, 2023760100130007729], and the 111 Project [grant numbers, B17018].
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Data availability: Not applicable.
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© 2025 Walter de Gruyter GmbH, Berlin/Boston
Artikel in diesem Heft
- Frontmatter
- Articles
- Utilizing mold fermentation to improve the texture and flavor of soy-nut cheese analogs
- The differential analysis of volatile substances from Gucong green tea
- Effects of freeze-drying and powder storage time on preservation of bioactive compounds and antioxidant activity of mixed pineapple (Ananas comosus) and acerola (Malpighia emarginata) pulps
- Fabrication of oleogel-structured microcapsules for enhanced stability: effect of oil phase solidification
- Bactericidal effect of intense pulsed light on Gram-negative bacteria in planktonic and biofilm states
Artikel in diesem Heft
- Frontmatter
- Articles
- Utilizing mold fermentation to improve the texture and flavor of soy-nut cheese analogs
- The differential analysis of volatile substances from Gucong green tea
- Effects of freeze-drying and powder storage time on preservation of bioactive compounds and antioxidant activity of mixed pineapple (Ananas comosus) and acerola (Malpighia emarginata) pulps
- Fabrication of oleogel-structured microcapsules for enhanced stability: effect of oil phase solidification
- Bactericidal effect of intense pulsed light on Gram-negative bacteria in planktonic and biofilm states
