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Chincha AAIA, Marone MP, Pia AKR, Freire L, Amorim-Neto DP, Carazzolle MF, Sant'Ana AS. Phenotypic, genotypic, and resistome of mesophilic spore-forming bacteria isolated from pasteurized liquid whole egg. Food Res Int 2024; 184:114215. [PMID: 38609213 DOI: 10.1016/j.foodres.2024.114215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 02/22/2024] [Accepted: 03/06/2024] [Indexed: 04/14/2024]
Abstract
The production of whole-liquid eggs is of significant economic and nutritional importance. This study aimed to assess the phenotypic and genotypic diversity of mesophilic aerobic spore-forming bacteria (n = 200) isolated from pasteurized whole liquid egg and liquid egg yolk. The majority of the isolates were identified as belonging to the genera Bacillus (86 %), followed by Brevibacillus (10 %) and Lysinibacillus (4 %). For the phenotypic characterization, isolates were subjected to various heat shocks, with the most significant reductions observed at 80 °C/30 min and 90 °C/10 min for isolates recovered from raw materials. On the other hand, the decrease was similar for isolates recovered from raw material and final product at 100 °C/5 min and 110 °C/5 min. Genotypic genes related to heat resistance (cdnL, spoVAD, dacB, clpC, dnaK, and yitF/Tn1546) were examined for genotypic characterization. The dnaK gene showed a positive correlation with the highest thermal condition tested (110 °C/5 min), while 100 °C/5 min had the highest number of positively correlated genes (clpC, cdnL, yitF/Tn1546, and spoVAD). Whole Genome Sequencing of four strains revealed genes related to sporulation, structure formation, initiation and regulation, stress response, and DNA repair in vegetative cells. The findings of this study indicate that these mesophilic aerobic spore-forming bacteria may adopt several strategies to persist through the process and reach the final product. As the inactivation of these microorganisms during egg processing is challenging, preventing raw materials contamination and their establishment in processing premises must be reinforced.
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Affiliation(s)
- Alexandra A I A Chincha
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marina P Marone
- Laboratory of Genomics and BioEnergy, Department of Genetics, Evolution, Microbiology and Immunology, University of Campinas, Campinas, SP, Brazil
| | - Arthur K R Pia
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Luisa Freire
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul. Campo Grande, Mato Grosso do Sul, Brazil
| | - Dionisio P Amorim-Neto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil
| | - Marcelo F Carazzolle
- Laboratory of Genomics and BioEnergy, Department of Genetics, Evolution, Microbiology and Immunology, University of Campinas, Campinas, SP, Brazil; Center for Computing and Engineering Sciences, University of Campinas, Campinas, SP, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil.
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Polyurethane foam as an inert support using concentrated media improves quality and spore production from Bacillus thuringiensis. World J Microbiol Biotechnol 2021; 37:154. [PMID: 34398297 DOI: 10.1007/s11274-021-03122-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Accepted: 08/07/2021] [Indexed: 11/27/2022]
Abstract
Bacillus thuringiensis (Bt) (Bacillales:Bacillaceae) is a gram-positive bacterium that produces spores, several virulence factors and insecticidal toxins, making this microorganism the most used biopesticide worldwide. The use of inert supports such as polyurethane foam (PUF) in solid cultures has been a great alternative to produce various metabolites, including those produced by Bt. In this study we compared the yields, productivity and quality of the spores by two wild strains of Bt, (Y15 and EA3), grown in media with high substrate concentration in both culture systems: liquid and solid (PUF as solid inert support). Both strains showed 2.5- to 30-fold increases in spore production and productivity in solid culture, which showed an even greater increase when considering the spores retained in the PUF observed by scanning electron microscopy. Moreover, spore produced in solid culture showed up to sevenfold higher survival after a heat-shock treatment, relative to spores from liquid culture. The infectivity against larvae of Galleria mellonella (Lepidoptera:Pyralidae) improved also in spores from solid cultures. This comparison showed that the culture of Bt on solid support has clear advantages over liquid culture in terms of the production and quality of spores, and that those advantages can be attributed only to the culture system, as the same media composition was used in both systems.
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Reineke K, Mathys A. Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms. Annu Rev Food Sci Technol 2020; 11:255-274. [DOI: 10.1146/annurev-food-032519-051632] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in which the complete control or inactivation of bacterial endospores is the crucial step to ensure consumer safety. Relevant preservation methods can be classified into physicochemical or physical hurdles, and the latter can be subclassified into thermal and nonthermal processes. The underlying inactivation mechanisms for each of these physicochemical or physical processes impact different morphological or molecular structures essential for spore germination and integrity in the dormant state. This review provides an overview of distinct endospore defense mechanisms that affect emerging physical hurdles as well as which technologies address these mechanisms. The physical spore-inactivation technologies considered include thermal, dynamic, and isostatic high pressure and electromagnetic technologies, such as pulsed electric fields, UV light, cold atmospheric pressure plasma, and high- or low-energy electron beam.
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Affiliation(s)
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Department of Health Science and Technology, ETH Zurich, CH-8092 Zurich, Switzerland
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Bressuire-Isoard C, Broussolle V, Carlin F. Sporulation environment influences spore properties in Bacillus: evidence and insights on underlying molecular and physiological mechanisms. FEMS Microbiol Rev 2018; 42:614-626. [DOI: 10.1093/femsre/fuy021] [Citation(s) in RCA: 61] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2017] [Accepted: 05/16/2018] [Indexed: 02/07/2023] Open
Affiliation(s)
- Christelle Bressuire-Isoard
- UMR408 SQPOV “Sécurité et Qualité des Produits d'Origine Végétale”, INRA–Avignon Université, Centre de Recherche PACA, CS40509, Site Agroparc, 84914 Avignon Cedex 9, France
| | - Véronique Broussolle
- UMR408 SQPOV “Sécurité et Qualité des Produits d'Origine Végétale”, INRA–Avignon Université, Centre de Recherche PACA, CS40509, Site Agroparc, 84914 Avignon Cedex 9, France
| | - Frédéric Carlin
- UMR408 SQPOV “Sécurité et Qualité des Produits d'Origine Végétale”, INRA–Avignon Université, Centre de Recherche PACA, CS40509, Site Agroparc, 84914 Avignon Cedex 9, France
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den Besten HM, Wells-Bennik MH, Zwietering MH. Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality. Annu Rev Food Sci Technol 2018; 9:383-410. [DOI: 10.1146/annurev-food-030117-012808] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Heidy M.W. den Besten
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
| | - Marjon H.J. Wells-Bennik
- NIZO Food Research B.V., 6718 ZB, Ede, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
| | - Marcel H. Zwietering
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
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Wells-Bennik MH, Eijlander RT, den Besten HM, Berendsen EM, Warda AK, Krawczyk AO, Nierop Groot MN, Xiao Y, Zwietering MH, Kuipers OP, Abee T. Bacterial Spores in Food: Survival, Emergence, and Outgrowth. Annu Rev Food Sci Technol 2016; 7:457-82. [DOI: 10.1146/annurev-food-041715-033144] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marjon H.J. Wells-Bennik
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
| | - Robyn T. Eijlander
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
| | - Heidy M.W. den Besten
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Erwin M. Berendsen
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- NIZO Food Research, 6718 ZB Ede, The Netherlands;
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Alicja K. Warda
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands
| | - Antonina O. Krawczyk
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Masja N. Nierop Groot
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, 6700 AA Wageningen, The Netherlands
| | - Yinghua Xiao
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Marcel H. Zwietering
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
| | - Oscar P. Kuipers
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Molecular Genetics Department, University of Groningen, 9700 AB Groningen, The Netherlands
| | - Tjakko Abee
- TI Food and Nutrition, 6700 AN Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
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Checinska A, Paszczynski A, Burbank M. Bacillusand Other Spore-Forming Genera: Variations in Responses and Mechanisms for Survival. Annu Rev Food Sci Technol 2015; 6:351-69. [DOI: 10.1146/annurev-food-030713-092332] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Aleksandra Checinska
- School of Food Science, University of Idaho, Moscow, Idaho 83844-1052 and Washington State University, Pullman, Washington 99164-6376; ,
- Present address: Jet Propulsion Laboratory, California Institute of Technology, Pasadena, California 91109;
| | - Andrzej Paszczynski
- School of Food Science, University of Idaho, Moscow, Idaho 83844-1052 and Washington State University, Pullman, Washington 99164-6376; ,
| | - Malcolm Burbank
- School of Food Science, University of Idaho, Moscow, Idaho 83844-1052 and Washington State University, Pullman, Washington 99164-6376; ,
- Present address: BioCement Technologies Inc., Seattle, Washington 98101
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Abstract
Since the first application of high hydrostatic pressure (HHP) for food preservation more than 100 years ago, a wealth of knowledge has been gained on molecular mechanisms underlying the HHP-mediated destruction of microorganisms. However, one observation made back then is still valid, i.e. that HHP alone is not sufficient for the complete inactivation of bacterial endospores. To achieve "commercial sterility" of low-acid foods, i.e. inactivation of spores capable of growing in a specific product under typical storage conditions, a combination of HHP with other hurdles is required (most effectively with heat (HPT)). Although HPT processes are not yet industrially applied, continuous technical progress and increasing consumer demand for minimally processed, additive-free food with long shelf life, makes HPT sterilization a promising alternative to thermal processing.In recent years, considerable progress has been made in understanding the response of spores of the model organism B. subtilis to HPT treatments and detailed insights into some basic mechanisms in Clostridium species shed new light on differences in the HPT-mediated inactivation of Bacillus and Clostridium spores. In this chapter, current knowledge on sporulation and germination processes, which presents the basis for understanding development and loss of the extreme resistance properties of spores, is summarized highlighting commonalities and differences between Bacillus and Clostridium species. In this context, the effect of HPT treatments on spores, inactivation mechanism and kinetics, the role of population heterogeneity, and influence factors on the results of inactivation studies are discussed.
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Affiliation(s)
- Christian A Lenz
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, 85354, Freising, Germany
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Gomes DF, Batista JSDS, Schiavon AL, Andrade DS, Hungria M. Proteomic profiling of Rhizobium tropici PRF 81: identification of conserved and specific responses to heat stress. BMC Microbiol 2012; 12:84. [PMID: 22647150 PMCID: PMC3502158 DOI: 10.1186/1471-2180-12-84] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2011] [Accepted: 05/30/2012] [Indexed: 12/15/2022] Open
Abstract
Background Rhizobium tropici strain PRF 81 (= SEMIA 4080) has been used in commercial inoculants for application to common-bean crops in Brazil since 1998, due to its high efficiency in fixing nitrogen, competitiveness against indigenous rhizobial populations and capacity to adapt to stressful tropical conditions, representing a key alternative to application of N-fertilizers. The objective of our study was to obtain an overview of adaptive responses to heat stress of strain PRF 81, by analyzing differentially expressed proteins when the bacterium is grown at 28°C and 35°C. Results Two-dimensional gel electrophoresis (2DE) revealed up-regulation of fifty-nine spots that were identified by MALDI-TOF/TOF-TOF. Differentially expressed proteins were associated with the functional COG categories of metabolism, cellular processes and signaling, information storage and processing. Among the up-regulated proteins, we found some related to conserved heat responses, such as molecular chaperones DnaK and GroEL, and other related proteins, such as translation factors EF-Tu, EF-G, EF-Ts and IF2. Interestingly, several oxidative stress-responsive proteins were also up-regulated, and these results reveal the diversity of adaptation mechanisms presented by this thermotolerant strain, suggesting a cross-talk between heat and oxidative stresses. Conclusions Our data provide valuable protein-expression information relevant to the ongoing genome sequencing of strain PRF 81, and contributes to our still-poor knowledge of the molecular determinants of the thermotolerance exhibited by R. tropici species.
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Jia M, Souchelnytskyi S. Proteome profiling of heat shock of human primary breast epithelial cells, a dataset report. Cell Stress Chaperones 2011; 16:459-67. [PMID: 21221872 PMCID: PMC3118829 DOI: 10.1007/s12192-010-0253-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2010] [Revised: 12/13/2010] [Accepted: 12/17/2010] [Indexed: 01/24/2023] Open
Abstract
Exposure to elevated temperatures has a strong effect on cell functions, and is used in clinical practice. Hyperthermia may affect multiple regulatory mechanisms in cells. To understand better the response to hyperthermia of immortalized primary human breast epithelial cells, we performed a proteomics study of these cells cultured at 34°C or 39°C. Twenty-four proteins were shown to be differentially expressed due to hyperthermia. Analysis of these proteins showed the potential involvement of various biological processes in response to hyperthermia, e.g., cell adhesion, cell communication, and cell cycle. Transforming growth factor-β2 (TGF-β2) and heat shock protein 27 (HSP27) were found to be upregulated at 39°C. TGF-β2 was found to affect expression of HSP27, and to have a protective role in hyperthermia-induced cell death. Thus, the dataset described here of hyperthermia-related proteins in human primary breast epithelial cells predicts a number of cellular activities affected by exposure to high temperatures and provides a set of proteins for further studies.
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Affiliation(s)
- Min Jia
- Department of Oncology-Pathology, Karolinska Biomics Center, Karolinska Institutet, Stockholm, Sweden.
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11
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Origin of bacterial spores contaminating foods. Food Microbiol 2011; 28:177-82. [DOI: 10.1016/j.fm.2010.07.008] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2010] [Revised: 07/07/2010] [Accepted: 07/08/2010] [Indexed: 11/22/2022]
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Baweja RB, Zaman MS, Mattoo AR, Sharma K, Tripathi V, Aggarwal A, Dubey GP, Kurupati RK, Ganguli M, Chaudhury NK, Sen S, Das TK, Gade WN, Singh Y. Properties of Bacillus anthracis spores prepared under various environmental conditions. Arch Microbiol 2007; 189:71-9. [PMID: 17713759 DOI: 10.1007/s00203-007-0295-9] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2006] [Revised: 07/28/2007] [Accepted: 08/04/2007] [Indexed: 01/23/2023]
Abstract
Bacillus anthracis makes highly stable, heat-resistant spores which remain viable for decades. Effect of various stress conditions on sporulation in B. anthracis was studied in nutrient-deprived and sporulation medium adjusted to various pH and temperatures. The results revealed that sporulation efficiency was dependent on conditions prevailing during sporulation. Sporulation occurred earlier in culture sporulating at alkaline pH or in PBS than control. Spores formed in PBS were highly sensitive towards spore denaturants whereas, those formed at 45 degrees C were highly resistant. The decimal reduction time (D-10 time) of the spores formed at 45 degrees C by wet heat, 2 M HCl, 2 M NaOH and 2 M H(2)O(2) was higher than the respective D-10 time for the spores formed in PBS. The dipicolinic acid (DPA) content and germination efficiency was highest in spores formed at 45 degrees C. Since DPA is related to spore sensitivity towards heat and chemicals, the increased DPA content of spores prepared at 45 degrees C may be responsible for increased resistance to wet heat and other denaturants. The size of spores formed at 45 degrees C was smallest amongst all. The study reveals that temperature, pH and nutrient availability during sporulation affect properties of B. anthracis spores.
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Affiliation(s)
- Renu B Baweja
- Institute of Genomics and Integrative Biology, Mall Road, Delhi 110007, India
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Chung S, Lim HM, Kim SD. Formulation of stable Bacillus subtilis AH18 against temperature fluctuation with highly heat-resistant endospores and micropore inorganic carriers. Appl Microbiol Biotechnol 2007; 76:217-24. [PMID: 17479259 DOI: 10.1007/s00253-007-0992-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2007] [Revised: 04/06/2007] [Accepted: 04/10/2007] [Indexed: 11/30/2022]
Abstract
To survive the commercial market and to achieve the desired effect of beneficial organisms, the strains in microbial products must be cost-effectively formulated to remain dormant and hence survive through high and low temperatures of the environment during transportation and storage. Dormancy and stability of Bacillus subtilis AH18 was achieved by producing endospores with enhanced heat resistance and using inorganic carriers. Heat stability assays, at 90 degrees C for 1 h, showed that spores produced under a sublethal temperature of 57 degrees C was 100 times more heat-resistant than the ones produced by food depletion at the growing temperature of 37 degrees C. When these highly heat-resistant endospores were formulated with inorganic carriers of natural and synthetic zeolite or kaolin clay minerals having substantial amount of micropores, the dormancy of the endospores was maintained for 6 months at 15-25 degrees C. Meanwhile, macroporous perlite carriers with average pore diameter larger than 3.7 microm stimulated the germination of the spores and rapid proliferation of the bacteria. These results indicated that a B. subtilis AH18 product that can remain dormant and survive through environmental temperature fluctuation can be formulated by producing heat-stressed endospores and incorporating inorganic carriers with micropores in the formulation step.
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Affiliation(s)
- Soohee Chung
- Department of Applied Microbiology, College of Natural Resources, Yeungnam University, Gyeongsan, 712-749, Gyeongbuk, Republic of Korea
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Scheldeman P, Herman L, Foster S, Heyndrickx M. Bacillus sporothermodurans and other highly heat-resistant spore formers in milk. J Appl Microbiol 2006; 101:542-55. [PMID: 16907805 DOI: 10.1111/j.1365-2672.2006.02964.x] [Citation(s) in RCA: 119] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
A recent example of a micro-organism causing undesired growth in consumer milk is Bacillus sporothermodurans producing highly heat-resistant spores (HRS) which may survive ultra-high temperature (UHT) treatment or industrial sterilization. Molecular typing showed a heterogeneous group of farm isolates (non-HRS strains), but a clonal group of UHT isolates from diverse European countries and other continents (HRS-clone) suggesting a common source. During a survey of Belgian dairy farms for the presence of potentially highly heat-resistant spore formers, high numbers of these spores were detected in filter cloth, green crop and fodder samples. The strain collection showed a high taxonomic diversity with 18 potentially new species and with Bacillus licheniformis and Geobacillus pallidus as predominating species overall. Seventeen B. sporothermodurans isolates were identified, mainly originating from feed concentrate. Heat resistance studies showed the UHT resistance of B. sporothermodurans spores present in industrially contaminated UHT milk, but a lower heat resistance of laboratory-grown strains (HRS and non-HRS). Hydrogen peroxide, used as sanitizer in the dairy industry, was found to induce higher heat resistance of laboratory-grown B. sporothermodurans strains to a certain level. This indicates that sublethal stress conditions may affect the heat resistance. By transmission electron microscopy, structural differences at the spore level were found between HRS and non-HRS strains. The data indicate that the attainment of extreme heat resistance is rather multifactorial.
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Affiliation(s)
- P Scheldeman
- Department for Animal Product Quality, Center for Agricultural Research, Ministry of the Flemish Community, Melle, Belgium
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Collado J, Fernández A, Rodrigo M, Martínez A. Modelling the effect of a heat shock and germinant concentration on spore germination of a wild strain of Bacillus cereus. Int J Food Microbiol 2006; 106:85-9. [PMID: 16216372 DOI: 10.1016/j.ijfoodmicro.2005.06.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2005] [Accepted: 06/11/2005] [Indexed: 11/22/2022]
Abstract
The effect of different concentrations of L-alanine on the germination kinetics of a strain of Bacillus cereus isolated from liquid egg after heat shock during sporulation was studied. Germination at 30 degrees C and was followed by spectrophotometry. The higher the concentration of L-alanine within the range 100-1 mM the faster was the germination obtained. On the other hand, the application of a heat shock had an effect on the germination producing a diminution on the germination kinetic rates. The Weibull distribution function, a model that has been used for describing inactivation kinetics , was used for modelling germination experimental data. Results indicated that the Weibull distribution function model produced a good description of experimental data.
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Affiliation(s)
- J Collado
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado de Correos 73, 46100 Burjassot, Valencia, Spain
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The effect of metal ions commonly present in food on gene expression of sporulating Bacillus subtilis cells in relation to spore wet heat resistance. INNOV FOOD SCI EMERG 2004. [DOI: 10.1016/j.ifset.2004.03.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Oh S, Moon MJ. Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures. J Food Prot 2003; 66:599-603. [PMID: 12696682 DOI: 10.4315/0362-028x-66.4.599] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of pH on the initiation of germination and on the inactivation of Bacillus cereus (KCTC 1012) spores during high hydrostatic pressure processing (HPP) with pressures of 0.1 to 600 MPa at different temperatures was investigated. Two different high-pressure treatments were adopted to evaluate the effect of pH on the inactivation of B. cereus on sporulation medium and in suspension medium. Inactivation of B. cereus spores with HPP treatment was affected more by sporulation medium pH than by suspension medium pH. B. cereus spores obtained through sporulation at pH 6.0 showed more resistance to inactivation by HPP at 20, 40, and 60 degrees C than did those obtained through sporulation at pHs of 7.0 and 8.0. Constituents of B. cereus spores obtained through sporulation at pH 6.0 may undergo electrochemical charge changes comparable to those for spores obtained through sporulation at pH 7.0. The initiation of B. cereus spore germination was more sensitive to pressure around 300 MPa at 20 degrees C. Increasing processing temperatures during HPP enhanced the effect of sporulation medium pH (i.e., environmental pH) on the inactivation of B. cereus spores.
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Affiliation(s)
- Sangsuk Oh
- Department of Food and Nutrition, Ewha Womans University, 11-1, Daehyun-dong, Sudaemoon-ku, Seoul, 120-750, South Korea.
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Lee JK, Movahedi S, Harding SE, Waites WM. The effect of acid shock on sporulating Bacillus subtilis cells. J Appl Microbiol 2003; 94:184-90. [PMID: 12534809 DOI: 10.1046/j.1365-2672.2003.01816.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
AIMS To study the effect of acid shock in sporulation on the production of acid-shock proteins, and on the heat resistance and germination characteristics of the spores formed subsequently. METHODS AND RESULTS Bacillus subtilis wild-type (SASP-alpha+beta+) and mutant (SASP-alpha-beta-) cells in 2 x SG medium at 30 degrees C were acid-shocked with HCl (pH 4, 4.3, 5 and 6 against a control pH of 6.2) for 30 min, 1 h into sporulation. The D85-value of B. subtilis wild-type (but not mutant) spores formed from sporulating cells acid-shocked at pH 5 increased from 46.5 min to 78.8 min, and there was also an increase in the resistance of wild-type acid-shocked spores at both 90 degrees C and 95 degrees C. ALA- or AGFK-initiated germination of pH 5-shocked spores was the same as that of non-acid-shocked spores. Two-dimensional gel electrophoresis showed only one novel acid-shock protein, identified as a vegetative catalase 1 (KatA), which appeared 30 min after acid shock but was lost later in sporulation. CONCLUSIONS Acid shock at pH 5 increased the heat resistance of spores subsequently formed in B. subtilis wild type. The catalase, KatA, was induced by acid shock early in sporulation, but since it was degraded later in sporulation, it appears to act to increase heat resistance by altering spore structure. SIGNIFICANCE AND IMPACT OF THE STUDY This is the first proteomic study of acid shock in sporulating B. subtilis cells. The increasing spore heat resistance produced by acid shock may have significance for the heat resistance of spores formed in the food industry.
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Affiliation(s)
- J K Lee
- School of Biosciences, University of Nottingham, Loughborough, UK
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Faille C, Membre JM, Kubaczka M, Gavini F. Altered ability of Bacillus cereus spores to grow under unfavorable conditions (presence of nisin, low temperature, acidic pH, presence of NaCl) following heat treatment during sporulation. J Food Prot 2002; 65:1930-6. [PMID: 12495012 DOI: 10.4315/0362-028x-65.12.1930] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of thermal treatment on the heat resistance of Bacillus cereus spores and their ability to germinate and grow under more or less adverse conditions during sporulation was investigated. Spores produced by sporulating cells subjected to a mild heat treatment (at a temperature 15 degrees C higher than the growth temperature) were more resistant to heat than were spores produced by untreated cells. Spore germination and growth (the lag time, the maximal growth rate, and the occurrence of a decrease in population) may be greatly affected by adverse environmental conditions brought about by the addition of nisin, low temperatures, acidic pHs, and, to a lesser extent, the addition of NaCl. Furthermore, heat treatments applied to sporulating cells or to mature spores induced a modification of the lag time (interaction of both treatments). Therefore, mild heat treatments applied during sporulation may affect the heat resistance of spores and the ability of these spores to germinate under adverse conditions and may thus increase the risk associated with the presence of spores in lightly processed foods.
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Affiliation(s)
- Christine Faille
- Institut National de la Recherche Agronomique, Laboratoire de Geénie des Procédés et Technologie Alimentaires, Rue Jules Guesde, B.P.39, F-59651 Villeneuve d'Ascq cedex, France.
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20
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Movahedi S, Waites W. Cold shock response in sporulating Bacillus subtilis and its effect on spore heat resistance. J Bacteriol 2002; 184:5275-81. [PMID: 12218012 PMCID: PMC135340 DOI: 10.1128/jb.184.19.5275-5281.2002] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2002] [Accepted: 06/26/2002] [Indexed: 11/20/2022] Open
Abstract
Cold shock and ethanol and puromycin stress responses in sporulating Bacillus subtilis cells have been investigated. We show that a total of 13 proteins are strongly induced after a short cold shock treatment of sporulating cells. The cold shock pretreatment affected the heat resistance of the spores formed subsequently, with spores heat killed at 85 or 90 degrees C being more heat resistant than the control spores while they were more heat sensitive than controls that were heat treated at 95 or 100 degrees C. However, B. subtilis spores with mutations in the main cold shock proteins, CspB, -C, and -D, did not display decreased heat resistance compared to controls, indicating that these proteins are not directly responsible for the increased heat resistance of the spores. The disappearance of the stress proteins later in sporulation suggests that they cannot be involved in repairing heat damage during spore germination and outgrowth but must alter spore structure in a way which increases or decreases heat resistance. Since heat, ethanol, and puromycin stress produce similar proteins and similar changes in spore heat resistance while cold shock is different in both respects, these alterations appear to be very specific.
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Affiliation(s)
- Sara Movahedi
- Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Sutton Bonington, Loughborough, Leicestershire LE12 5RD, United Kingdom
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Periago PM, van Schaik W, Abee T, Wouters JA. Identification of proteins involved in the heat stress response of Bacillus cereus ATCC 14579. Appl Environ Microbiol 2002; 68:3486-95. [PMID: 12089032 PMCID: PMC126811 DOI: 10.1128/aem.68.7.3486-3495.2002] [Citation(s) in RCA: 88] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
To monitor the ability of the food-borne opportunistic pathogen Bacillus cereus to survive during minimal processing of food products, we determined its heat-adaptive response. During pre-exposure to 42 degrees C, B. cereus ATCC 14579 adapts to heat exposure at the lethal temperature of 50 degrees C (maximum protection occurs after 15 min to 1 h of pre-exposure to 42 degrees C). For this heat-adaptive response, de novo protein synthesis is required. By using two-dimensional gel electrophoresis, we observed 31 heat-induced proteins, and we determined the N-terminal sequences of a subset of these proteins. This revealed induction of stress proteins (CspB, CspE, and SodA), proteins involved in sporulation (SpoVG and AldA), metabolic enzymes (FolD and Dra), identified heat-induced proteins in related organisms (DnaK, GroEL, ClpP, RsbV, HSP16.4, YflT, PpiB, and TrxA), and other proteins (MreB, YloH, and YbbT). The upregulation of several stress proteins was confirmed by using antibodies specific for well-characterized heat shock proteins (HSPs) of B. subtilis. These observations indicate that heat adaptation of B. cereus involves proteins that function in a variety of cellular processes. Notably, a 30-min pre-exposure to 4% ethanol, pH 5, or 2.5% NaCl also results in increased thermotolerance. Also, for these adaptation processes, protein synthesis is required, and indeed, some HSPs are induced under these conditions. Collectively, these data show that during mild processing, cross-protection from heating occurs in pathogenic B. cereus, which may result in increased survival in foods.
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Affiliation(s)
- Paula M Periago
- Center for Food Sciences, Wageningen University, Bomenweg 2, 6703 HD Wageningen, The Netherlands
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22
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Novak JS, Tunick MH, Juneja VK. Heat treatment adaptations in Clostridium perfringens vegetative cells. J Food Prot 2001; 64:1527-34. [PMID: 11601701 DOI: 10.4315/0362-028x-64.10.1527] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
Vegetative cells of Clostridium perfringens enterotoxigenic strains NCTC 8679, NCTC 8238. and H6 were grown at 37 degrees C followed by a 60-min exposure to 28 degrees C or 46 degrees C. D10-values, as a measure of thermal resistance at 60 degrees C, were significantly lower for 28 degrees C exposures as compared with cultures given 37 and 46 degrees C exposures. Following refrigeration at 4 degrees C for 24 h, D10-values for the 37 and 46 degrees C samples could not be differentiated from 28 degrees C samples. Western immunoblot analyses of lysates from heat-adapted cells also detected the increased expression of proteins reacting with antiserum directed against the molecular chaperonins from Escherichia coli; GroEL, DnaJ, and the small acid soluble protein from Bacillus subtilis, SspC. Differential scanning calorimetry (DSC) identified thermal transitions corresponding to ribosomal protein denaturations at 72.1 +/- 0.5 degrees C. Any cellular heat adaptations in the DSC profiles were lost following refrigeration for several days to simulate minimally processed food storage conditions. Further analyses of high-speed pellets from crude cell extract fractions using two-dimensional gel electrophoresis detected the differential gene expression of at least four major proteins in heat-adapted vegetative cells of C. perfringens. N-terminal amino acid analyses identified two of the proteins as glyceraldehyde 3-phosphate dehydrogenase and rubrerythrin. Both appear to have roles in this anaerobe under stressful conditions.
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Affiliation(s)
- J S Novak
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA.
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Melly E, Setlow P. Heat shock proteins do not influence wet heat resistance of Bacillus subtilis spores. J Bacteriol 2001; 183:779-84. [PMID: 11133976 PMCID: PMC94938 DOI: 10.1128/jb.183.2.779-784.2001] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Spores of Bacillus subtilis are significantly more resistant to wet heat than are their vegetative cell counterparts. Analysis of the effects of mutations in and the expression of fusions of a coding gene for a thermostable beta-galactosidase to a number of heat shock genes has shown that heat shock proteins play no significant role in the wet heat resistance of B. subtilis spores.
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Affiliation(s)
- E Melly
- University of Connecticut Health Center, Farmington, Connecticut 06032, USA
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Nicholson WL, Munakata N, Horneck G, Melosh HJ, Setlow P. Resistance of Bacillus endospores to extreme terrestrial and extraterrestrial environments. Microbiol Mol Biol Rev 2000; 64:548-72. [PMID: 10974126 PMCID: PMC99004 DOI: 10.1128/mmbr.64.3.548-572.2000] [Citation(s) in RCA: 1177] [Impact Index Per Article: 47.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Endospores of Bacillus spp., especially Bacillus subtilis, have served as experimental models for exploring the molecular mechanisms underlying the incredible longevity of spores and their resistance to environmental insults. In this review we summarize the molecular laboratory model of spore resistance mechanisms and attempt to use the model as a basis for exploration of the resistance of spores to environmental extremes both on Earth and during postulated interplanetary transfer through space as a result of natural impact processes.
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Affiliation(s)
- W L Nicholson
- Department of Veterinary Science and Microbiology, University of Arizona, Tucson, Arizona 85721, USA.
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