Characterization of high-pressure-treated Bacillus subtilis spore populations using flow cytometry - Shedding light on spore superdormancy at 550 MPa.

Bacterial spore Cell sorting Germination Inactivation Superdormant

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:
30 Jun 2024
Historique:
received: 10 03 2024
revised: 04 06 2024
accepted: 23 06 2024
medline: 7 7 2024
pubmed: 7 7 2024
entrez: 6 7 2024
Statut: aheadofprint

Résumé

Mild spore inactivation can be challenging in industry because of the remarkable resistance of bacterial spores. High pressure (HP) can trigger spore germination, which reduces the spore's resistance, and thereby allows mild spore inactivation. However, spore germination is heterogenous. Some slowly germinating or non-germinating spores called superdormant spores remain resistant and can survive. Therefore, superdormant spores need to be characterized to understand the causes of their germination deficiency. Bacillus subtilis spores were pressurized for 50 s - 6 min at a very high pressure (vHP) level of 550 MPa and 60 °C in buffer to trigger germination. For a rapid quantification of the remaining ungerminated superdormant spores, flow cytometry (FCM) analysis was validated using single cell sorting and growth analysis. FCM based on propidium iodide (PI) and SYTO16 can be used for 550 MPa-superdormant spores after short vHP treatments of ≤1 min and post-HP incubation at 37 °C or 60 °C. The need for a post-HP incubation is particular for vHP treatments. The incubation was successful to separate FCM signals from superdormant and germinated spores, thus allowing superdormant spore quantification. The SYTO16 and PI fluorescence levels did not necessarily indicate superdormancy or apparent viability. This highlights the general need for FCM validation for different HP treatment conditions. The ∼7 % of ungerminated, i.e., superdormant, spores were isolated after a vHP treatment (550 MPa, 60 °C, 43-52 s). This allowed the characterization of vHP superdormant spores for the first time. The superdormant spores had a similar dipicolinic acid content as spores of the initial dormant population. Descendants of superdormant spores had a normal vHP germination capacity. The causes of vHP superdormancy were thus unlikely linked to the dipicolinic acid content or a permanent genetic change. Isolated superdormant spores germinated better in a second vHP treatment compared to the initial spore population. This has not been observed for other germination stimuli so far. In addition, the germination capacity of the initial spore population was time-dependent. A vHP germination deficiency can therefore be lost over time and seems to be caused by transient factors. Permanent cellular properties played a minor role as causes of superdormancy under chosen HP treatment conditions. The study gained new fundamental insights in vHP superdormancy which are of applied interest. Understanding superdormancy helps to efficiently develop a strategy to avoid superdormant spores and hence to inactivate all spores. The development of a mild HP spore germination-inactivation process aims at better preserving the food quality.

Identifiants

pubmed: 38970996
pii: S0168-1605(24)00256-3
doi: 10.1016/j.ijfoodmicro.2024.110812
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

110812

Informations de copyright

Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of competing interest None.

Auteurs

Rosa Heydenreich (R)

Sustainable Food Processing Laboratory, Institute of Food, Nutrition, and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland.

Alessia I Delbrück (AI)

Sustainable Food Processing Laboratory, Institute of Food, Nutrition, and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland.

Christina Peternell (C)

Sustainable Food Processing Laboratory, Institute of Food, Nutrition, and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland.

Clément Trunet (C)

Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, Quimper, France. Electronic address: clement.trunet@univ-brest.fr.

Alexander Mathys (A)

Sustainable Food Processing Laboratory, Institute of Food, Nutrition, and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland. Electronic address: alexander.mathys@hest.ethz.ch.

Classifications MeSH