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Liang D, Cui X, Li M, Zhu Y, Zhao L, Liu S, Zhao G, Wang N, Ma Y, Xu L. Effects of sporulation conditions on the growth, germination, and resistance of Clostridium perfringens spores. Int J Food Microbiol 2023; 396:110200. [PMID: 37119648 DOI: 10.1016/j.ijfoodmicro.2023.110200] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Revised: 03/15/2023] [Accepted: 04/01/2023] [Indexed: 05/01/2023]
Abstract
Clostridium perfringens can form metabolically dormant spores that can survive in meat preservation processes and cause food spoilage and human disease upon germination and outgrowth. The characteristics of spores in food products are closely related to the sporulation environment. To control or inactivate C. perfringens spores in food industry, the effects of sporulation conditions on the spores characteristics should be examined. This study aimed to investigate the effects of temperature (T), pH, and water activity (aw) on the growth, germination, and wet-heat resistance of C. perfringens C1 spores isolated from food product. The results showed that C. perfringens C1 spores produced at T = 37 °C, pH = 8, and aw = 0.997 had the highest sporulation rate and germination efficiency and lowest wet-heat resistance. A further increase in pH and sporulation temperature reduced the spore counts and germination efficiency, but enhanced spores' wet-heat resistance. By using air-drying method and Raman spectroscopy analysis, the water content, composition, and levels of calcium dipicolinic acid, proteins, and nucleic acids in spores produced under different sporulation conditions were determined. The results obtained revealed that sporulation conditions should be carefully considered during food production and processing, thus providing a novel insight into prevention and control of spores in food industry.
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Affiliation(s)
- Dong Liang
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
| | - Xiaoshuang Cui
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
| | - Miaoyun Li
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China.
| | - Yaodi Zhu
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
| | - Lijun Zhao
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
| | - Shijie Liu
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
| | - Gaiming Zhao
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
| | - Na Wang
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
| | - Yangyang Ma
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
| | - Lina Xu
- College of Food Science and Technology, International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, No. 63 Wenhua Rd, Zhengzhou 450002, PR China
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Abstract
As obligate anaerobes, clostridial pathogens depend on their metabolically dormant, oxygen-tolerant spore form to transmit disease. However, the molecular mechanisms by which those spores germinate to initiate infection and then form new spores to transmit infection remain poorly understood. While sporulation and germination have been well characterized in Bacillus subtilis and Bacillus anthracis, striking differences in the regulation of these processes have been observed between the bacilli and the clostridia, with even some conserved proteins exhibiting differences in their requirements and functions. Here, we review our current understanding of how clostridial pathogens, specifically Clostridium perfringens, Clostridium botulinum, and Clostridioides difficile, induce sporulation in response to environmental cues, assemble resistant spores, and germinate metabolically dormant spores in response to environmental cues. We also discuss the direct relationship between toxin production and spore formation in these pathogens.
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Affiliation(s)
- Aimee Shen
- Department of Molecular Biology and Microbiology, Tufts University Medical School, Boston, MA
| | - Adrianne N Edwards
- Department of Microbiology and Immunology, Emory University School of Medicine, Atlanta, GA
| | - Mahfuzur R Sarker
- Department of Microbiology, College of Science, Oregon State University, Corvallis, OR
- Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR
| | - Daniel Paredes-Sabja
- Department of Gut Microbiota and Clostridia Research Group, Departamento de Ciencias Biolo gicas, Facultad de Ciencias Biologicas, Universidad Andres Bello, Santiago, Chile
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