Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype.

Bacillus / growth & development Biological Evolution Depsipeptides / biosynthesis Food Handling Hot Temperature Spores, Bacterial / growth & development
Bacillus cereus D and Z value Directed evolution Endospore resistance Heat resistance Psychrotolerance

Journal

International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849

Informations de publication

Date de publication:
02 Mar 2021
Historique:
received: 15 05 2020
revised: 21 11 2020
accepted: 13 01 2021
pubmed: 2 2 2021
medline: 23 3 2021
entrez: 1 2 2021
Statut: ppublish

Résumé

Proper elimination of bacterial endospores in foods and food processing environment is challenging because of their extreme resistance to various stresses. Often, sporicidal treatments prove insufficient to eradicate the contaminating endospore population as a whole, and might therefore serve as a selection pressure for enhanced endospore resistance. In the sporeforming Bacillus cereus group, Bacillus weihenstephanensis is an important food spoilage organism and potential cereulide producing pathogen, due to its psychrotolerant growth ability at 7 °C. Although the endospores of B. weihenstephanensis are generally less heat resistant compared to their mesophilic or thermotolerant relatives, our data now show that non-emetic B. weihenstephanensis strain LMG 18989

Identifiants

DOI: 10.1016/j.ijfoodmicro.2021.109072 PMID: 33524880
pubmed: 33524880
pii: S0168-1605(21)00031-3
doi: 10.1016/j.ijfoodmicro.2021.109072
pii:
doi:

Substances chimiques

Depsipeptides 0
cereulide 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

109072

Informations de copyright

Copyright © 2021 Elsevier B.V. All rights reserved.

Auteurs

Tom Dongmin Kim (TD)

Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium.

Katrien Begyn (K)

Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium.

Sadhana Khanal (S)

Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium.

Fatima Taghlaoui (F)

Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium.

Marc Heyndrickx (M)

ILVO - Flanders Research Institute for Agriculture, Fisheries and Food, Technology and Food Science, Unit - Food Safety, Melle, Belgium; Department of Pathology, Bacteriology and Avian Diseases, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium.

Andreja Rajkovic (A)

Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium.

Frank Devlieghere (F)

Research Unit Food Microbiology and Food Preservation (FMFP-UGent), Department of Food Technology, Safety and Health, Part of Food2Know, Faculty Bioscience Engineering, Ghent University, Ghent, Belgium. Electronic address: frank.devlieghere@ugent.be.

Chris Michiels (C)

Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium; Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium.

Abram Aertsen (A)

Laboratory of Food Microbiology, Department of Microbial and Molecular Systems (M(2)S), Faculty of Bioscience Engineering, KU Leuven, Leuven, Belgium. Electronic address: abram.aertsen@kuleuven.be.

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Classifications MeSH

questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Bâtonnets à Gram positif › Bâtonnets sporulés à Gram positif › Bacillaceae › Bacillus › Bacillus weihenstephanensis can readily evolve...
questionsmedicales.fr › Phénomènes biologiques › Évolution biologique › Bacillus weihenstephanensis can readily evolve...
questionsmedicales.fr › Acides aminés, peptides et protéines › Peptides › Peptides cycliques › Depsipeptides › Bacillus weihenstephanensis can readily evolve...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Bacillus weihenstephanensis can readily evolve...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Temps (météorologie) › Température › Température élevée › Bacillus weihenstephanensis can readily evolve...
questionsmedicales.fr › Stades d'organismes › Spores › Spores bactériens › Bacillus weihenstephanensis can readily evolve...