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High isostatic pressure can initiate spore germination, enabling subsequent inactivation under mild conditions. However, not all spores could be triggered to germinate under pressure at temperatures \u226480\u00b0C so far. In this study, germination treatment combinations were evaluated for\n              <jats:italic>Bacillus<\/jats:italic>\n              spores involving moderate HP (150 MPa, 37\u00b0C, 5 min), very HP (vHP, 550 MPa, 60\u00b0C, 2.5 or 9 min), simple and complex nutrient germinants [L-valine, L-alanine, and tryptic soy broth (TSB)], nisin, and incubation at atmospheric pressure (37\u00b0C). The most effective combinations for\n              <jats:italic>Bacillus subtilis<\/jats:italic>\n              resulted in a reduction of culturable dormant spores by 8 log\n              <jats:sub>10<\/jats:sub>\n              units. The combinations involved nisin, a nutrient germinant (L-valine or TSB), a first vHP treatment (550 MPa, 60\u00b0C, 2.5 min), incubation at atmospheric pressure (37\u00b0C, 6 h), and a second vHP treatment (550 MPa, 60\u00b0C, 2.5 min). Such treatment combination with L-valine reduced\n              <jats:italic>Bacillus amyloliquefaciens<\/jats:italic>\n              spores by only 2 log\n              <jats:sub>10<\/jats:sub>\n              units.\n              <jats:italic>B. amyloliquefaciens,<\/jats:italic>\n              thus, proved to be substantially more HP-resistant compared to\n              <jats:italic>B. subtilis<\/jats:italic>\n              , validating previous studies. Despite combining different germination mechanisms, complete germination could not be achieved for either species. The natural bacteriocin nisin did seemingly not promote HP germination initiation under chosen HP conditions, contrary to previous literature. Nevertheless, nisin might be beneficial to inhibit the growth of HP-germinated or remaining ungerminated spores. Future germination experiments might consider that nisin could not be completely removed from spores by washing, thereby affecting plate count enumeration.\n            <\/jats:p>\n          <\/jats:sec>\n          <jats:sec>\n            <jats:title>IMPORTANCE<\/jats:title>\n            <jats:p>Extremely resistant spore-forming bacteria are widely distributed in nature. They infiltrate the food chain and processing environments, posing risks of spoilage and food safety. Traditional heat-intensive inactivation methods often negatively affect the product quality. HP germination\u2013inactivation offers a potential solution for better preserving sensitive ingredients while inactivating spores. However, the presence of ungerminated (superdormant) spores hampers the strategy\u2019s success and safety. Knowledge of strategies to overcome resistance to HP germination is vital to progress mild spore control technologies. Our study contributes to the evaluation and development of mild preservation processes by evaluating strategies to enhance the HP germination\u2013inactivation efficacy. Mild preservation processes can fulfill the consumers\u2019 demand for safe and minimally processed food.<\/jats:p>\n          <\/jats:sec>","DOI":"10.1128\/aem.02299-23","type":"journal-article","created":{"date-parts":[[2024,9,27]],"date-time":"2024-09-27T05:19:50Z","timestamp":1727414390000},"update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":5,"title":["Strategies for effective high pressure germination or inactivation of\n            <i>Bacillus<\/i>\n            spores involving nisin"],"prefix":"10.1128","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6548-8666","authenticated-orcid":true,"given":"Rosa","family":"Heydenreich","sequence":"first","affiliation":[{"name":"Sustainable Food Processing Laboratory, Institute of Food, Nutrition, and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alessia I.","family":"Delbr\u00fcck","sequence":"additional","affiliation":[{"name":"Sustainable Food Processing Laboratory, Institute of Food, Nutrition, and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Cl\u00e9ment","family":"Trunet","sequence":"additional","affiliation":[{"name":"Univ Brest, INRAE, Laboratoire Universitaire de Biodiversit\u00e9 et \u00c9cologie Microbienne, UMT ACTIA 19.03 ALTER\u2019iX, Quimper, France"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1633-848X","authenticated-orcid":false,"given":"Alexander","family":"Mathys","sequence":"additional","affiliation":[{"name":"Sustainable Food Processing Laboratory, Institute of Food, Nutrition, and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"235","reference":[{"key":"e_1_3_4_2_2","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2672.2005.02736.x"},{"key":"e_1_3_4_3_2","doi-asserted-by":"publisher","DOI":"10.1128\/9781555819972.ch2"},{"key":"e_1_3_4_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.cub.2010.06.031"},{"key":"e_1_3_4_5_2","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-822521-9.00103-9"},{"key":"e_1_3_4_6_2","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-food-041715-033144"},{"key":"e_1_3_4_7_2","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2021.643837"},{"key":"e_1_3_4_8_2","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.14263"},{"key":"e_1_3_4_9_2","doi-asserted-by":"publisher","DOI":"10.1002\/9780470376409"},{"key":"e_1_3_4_10_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2015.06.007"},{"key":"e_1_3_4_11_2","doi-asserted-by":"publisher","DOI":"10.1146\/annurev-food-032519-051632"},{"key":"e_1_3_4_12_2","doi-asserted-by":"publisher","DOI":"10.1016\/B978-0-12-823872-1.00005-3"},{"key":"e_1_3_4_13_2","unstructured":"Hiperbaric. 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