Sterilization of Bacterial Culture Media Using Household Microwave Oven
Keywords:
Microwave, Autoclave, Sterilization, Culture MediaAbstract
Sterilization of culture media generally involves the use of an autoclave operating at 121 oC at a pressure of 15 lb/in.2 for 20 min. Such a process takes about 2 hours, implying that it is a time- and energy-consuming process and therefore not suitable for preparation of a small amount of media. Microwave oven has been reported as an equipment capable of efficiently destroying microorganisms within very short time. Therefore, this research aimed to use a 1200-W household microwave for sterilization of Nutrient Broth (NB) and Nutrient Agar (NA). Microwave irradiation at 1200 W for 180 seconds after the media had boiled could well sterilize the culture media. Growth of Escherichia coli and Staphylococcus aureus in the microwaved media was noted to be the same as in the autoclaved media. Morphology of the cells cultured in microwaved media remained unchanged. Sugar utilization patterns of both the cells cultured in microwaved as well as those in the autoclaved media were similar. Power consumption and time consuming for media sterilization by microwave were less than those by autoclaving. Therefore, utilization of microwave is suitable for sterilization a small volume of culture media.
References
Jeevitha, G.C., Sowbhagyab, H.B. and Hebbara, H.U., 2016, “Application of Microwave for Microbial Load Reduction in Black Pepper (Piper nigrum L.),” Journal of the Science of Food and Agriculture, 96 (12), pp. 4243-4249.
Assawarachan, R., Nookong, M., Chailungka, N. and Amornlerdpison, D., 2011, “Effects of Microwave Power on the Drying Characteristics, Color and Phenolic Content of Spirogyra sp.,” Journal of Food, Agriculture and Environment, 11 (1), pp. 15-18.
Tyagi, V.K. and Lo, S.-L., 2013, “Microwave Irradiation: A Sustainable Way for Sludge Treatment and Resource Recovery,” Renewable and Sustainable Energy Reviews, 18, pp. 288-305.
Guo, Q., Sun, D.-W., Cheng, J.-H. and Han, Z., 2017, “Microwave Processing Techniques and Their Recent Applications in the Food Industry,” Trends in Food Science and Technology, 67, pp. 236-247.
Chen, M., Fan, D.M., Li, T.F., Yan, B.W., Gao, Y.S., Zhao, J.X. and Zhang, H., 2017, “Synergistic Bactericidal Effects of Basic Amino Acids and Microwave Treatment on Escherichia coil,” LWT-Food Science and Technology, 84, pp. 99-105.
Mishra, T., Kushwah, P., Dholiya, K. and Kothari, V., 2013, “Effect of Low Power Microwave Radiation on Microorganisms and Other Life Forms,” International Journal of Microwave and Wireless Technologies, 1 (1), pp. 4-11.
Kang, Y. and Kato, S., 2014, “Thermal and Non-thermal Germicidal Effects of Microwave Radiation on Microbial Agents,” Indoor and Built Environment, 23 (8), pp. 1080-1091.
Jankovic, S.M., Milosev, M.Z. and Novakovic, M.L., 2014, “The Effect of Microwave Radiation on Microbial Culture,” American Journal of Hospital Pharmacy, 1 (2), pp. 102-109.
Kim, S.Y., Jo, E.K., Kim, H.J., Bai, K. and Park, J.K., 2008, “The Effects of High-Power Microwaves on the Ultrastructure of Bacillus subtilis,” Letters in Applied Microbiology, 47 (1), pp. 35-40.
Cockrell, A.L., Fitzgerald, L.A., Cusick, K.D., Barlow, D.E., Tsoi, S.D., Soto, C.M., Baldwin, J.W., Dale, J.R., Morris, R.C., Little, B.J. and Biffinger, J.C., 2015, “A Comparison of the Physical and Biochemical Properties of Thermus scotoductus SA-01 Cultured with Microwave Radiation and Conventional Heating,” Applied Environmental Microbiology, 81 (18), pp. 1-36.
Kharkovsky, S. and Hasar, U.C., 2003, “Measurement of Mode Patterns in a High-Power Microwave Cavity,” IEEE Transactions on Instrumentation and Measurement, 52 (6), pp. 1815-1819.
Ojha, S.C., Chankhamhaengdecha, S., Singhakaew, S, Ounjai, P. and Janvilisri, T, 2016, “Inactivation of Clostridium difficile Spores by Microwave Irradiation,” Anaerobe, 38, pp. 14-20.
Banik, S., Bandyyopadhya, S. and Ganguly, S., 2003, “Bioeffects of Microwave – A Brief Review,” Bioresource Technology, 87 (2), pp. 155–159.
Stratakos, A.C., Delgado-Pando, G., Linton, M., Patterson, M.F. and Koidis, A., 2016, “Industrial Scale Microwave Processing of Tomato Juice Using a Novel Continuous Microwave System,” Food Chemistry, 190, pp. 622-628.
Atuonwu, J.C. and Tasson, S.A., 2019, “Energy Issues in Microwave Food Processing: A Review of Developments and the Enabling Potentials of Solid-State Power Delivery,” Critical Reviews in Food Science and Nutrition, 59 (9), pp. 1392-1407.
Vollmer, M., 2004, “Physics of the Microwave Oven,” Physics Education, 39 (1), pp. 74-81.
Gedikli, S., Tabak, Ö., Tomsuk, Ö. and Çabuk, A., 2008, “Effect of Microwaves on Some Gram Negative and Gram Positive Bacteria,” Journal of Applied Biological Sciences, 2 (1), pp. 67-71.
Cao, J.-X., Wang, F., Li, X., Sun, Y.Y., Wang, Y., Ou, C.-R., Shao, X.-F., Pan, D.-D. and Wang, D.-Y., 2018, “The Influence of Microwave Sterilization on the Ultrastructure, Permeability of Cell Membrane and Expression of Proteins of Bacillus Cereus,” Frontiers in Microbiology, 9, pp. 1-9.
Lueng-On, P., 2016, “Effects of Household and Single Mode Microwaves on Selected Microorganisms and Applications,” Master Thesis, Program in Microbiology and Microbial Technology, Department of Microbiology, Faculty of Science, Chulalongkorn University. (In Thai)
Bhattacharjee, M.K., Sugawara, K. and Ayandeji, O.T., 2009, “Microwave Sterilization of Growth Medium Alleviates Inhibition of Aggregatibacter actinomycetemcomitans by Maillard Reaction Products,” Journal of Microbiological Methods, 78 (2), pp. 227-230.
Kothari, V., Patadia, M. and Trivedi, N., 2011, “Microwave Sterilized Media Supports Better Microbial Growth Than Autoclaved Media,” Research in Biotechnology, 2 (5), pp. 63-72.
Nichols, L., 2020, Controlled Boiling [Online], Available: https://chem. libretexts.org/Bookshelves/Organic_Chemistry/Book%3A_Organic_Chemistry_Lab_Techniques_(Nichols)/01%3A_General_Techniques/1.04%3A_Heating_and_Cooling_Methods/1.4B%3A_Controlled_Boiling. [1 February 2021]
International Organization for Standardization (ISO), 2003, Microbiology of Food and Animal Feeding Stuffs - Guidelines on Preparation and Production of Culture Media–Part 2: Practical Guidelines on Performance Testing of Culture Media, ISO/TS 11133-2:2003.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 King Mongkut's University of Technology Thonburi

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Any form of contents contained in an article published in Science and Engineering Connect, including text, equations, formula, tables, figures and other forms of illustrations are copyrights of King Mongkut's University of Technology Thonburi. Reproduction of these contents in any format for commercial purpose requires a prior written consent of the Editor of the Journal.