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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: 10.0] [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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52
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Shrestha R, Sorg JA. Hierarchical recognition of amino acid co-germinants during Clostridioides difficile spore germination. Anaerobe 2018; 49:41-47. [PMID: 29221987 PMCID: PMC5844826 DOI: 10.1016/j.anaerobe.2017.12.001] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2017] [Revised: 11/17/2017] [Accepted: 12/03/2017] [Indexed: 12/15/2022]
Abstract
Bile acids are an important signal for germination of Clostridioides difficile spores; however, the bile acid signal alone is not sufficient. Amino acids, such as glycine, are another signal necessary for germination by C. difficile spores. Prior studies on the amino acid signal required for germination have shown that there is a preference for the amino acid used as a signal for germination. Previously we found that d-alanine can function as a co-germinant for C. difficile spores at 37 °C but not at 25 °C. Here, we tested the ability of other amino acids to act as co-germinants with taurocholate (TA) at 37 °C and found that many amino acids previously categorized as non-co-germinants are co-germinants at 37 °C. Based on the EC50 values calculated for two different strains, we found that C. difficile spores recognize different amino acids with varying efficiencies. Using this data, we ranked the amino acids based on their effect on germination and found that in addition to d-alanine, other D-forms of amino acids are also used by C. difficile spores as co-germinants. Among the different types of amino acids, ones with branched chains such as valine, leucine, and isoleucine are the poorest co-germinants. However, glycine is still the most effective amino acid signal for both strains. Our results suggest that the yet-to-be-identified amino acid germinant receptor is highly promiscuous.
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Affiliation(s)
- Ritu Shrestha
- Department of Biology, Texas A&M University, College Station, TX 77843, United States
| | - Joseph A Sorg
- Department of Biology, Texas A&M University, College Station, TX 77843, United States.
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Two complementary approaches to quantify variability in heat resistance of spores of Bacillus subtilis. Int J Food Microbiol 2017; 253:48-53. [DOI: 10.1016/j.ijfoodmicro.2017.04.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 03/10/2017] [Accepted: 04/23/2017] [Indexed: 11/20/2022]
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Butler RR, Schill KM, Wang Y, Pombert JF. Genetic Characterization of the Exceptionally High Heat Resistance of the Non-toxic Surrogate Clostridium sporogenes PA 3679. Front Microbiol 2017; 8:545. [PMID: 28421047 PMCID: PMC5376575 DOI: 10.3389/fmicb.2017.00545] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2017] [Accepted: 03/15/2017] [Indexed: 01/01/2023] Open
Abstract
Clostridium sporogenes PA 3679 is a non-toxic endospore former that is widely used as a surrogate for Clostridium botulinum by the food processing industry to validate thermal processing strategies. PA 3679 produces spores of exceptionally high heat resistance without botulinum neurotoxins, permitting the use of PA 3679 in inoculated pack studies while ensuring the safety of food processing facilities. To identify genes associated with this heat resistance, the genomes of C. sporogenes PA 3679 isolates were compared to several other C. sporogenes strains. The most significant difference was the acquisition of a second spoVA operon, spoVA2, which is responsible for transport of dipicolinic acid into the spore core during sporulation. Interestingly, spoVA2 was also found in some C. botulinum species which phylogenetically cluster with PA 3679. Most other C. sporogenes strains examined both lack the spoVA2 locus and are phylogenetically distant within the group I Clostridium, adding to the understanding that C. sporogenes are dispersed C. botulinum strains which lack toxin genes. C. sporogenes strains are thus a very eclectic group, and few strains possess the characteristic heat resistance of PA 3679.
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Affiliation(s)
- Robert R Butler
- Department of Biology, Illinois Institute of TechnologyChicago, IL, USA
| | - Kristin M Schill
- United States Food and Drug Administration, Center for Food Safety and Applied NutritionBedford Park, IL, USA
| | - Yun Wang
- United States Food and Drug Administration, Center for Food Safety and Applied NutritionBedford Park, IL, USA
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Spore Heat Activation Requirements and Germination Responses Correlate with Sequences of Germinant Receptors and with the Presence of a Specific spoVA2mob Operon in Foodborne Strains of Bacillus subtilis. Appl Environ Microbiol 2017; 83:AEM.03122-16. [PMID: 28130296 DOI: 10.1128/aem.03122-16] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Accepted: 01/21/2017] [Indexed: 01/19/2023] Open
Abstract
Spore heat resistance, germination, and outgrowth are problematic bacterial properties compromising food safety and quality. Large interstrain variation in these properties makes prediction and control of spore behavior challenging. High-level heat resistance and slow germination of spores of some natural Bacillus subtilis isolates, encountered in foods, have been attributed to the occurrence of the spoVA2mob operon carried on the Tn1546 transposon. In this study, we further investigate the correlation between the presence of this operon in high-level-heat-resistant spores and their germination efficiencies before and after exposure to various sublethal heat treatments (heat activation, or HA), which are known to significantly improve spore responses to nutrient germinants. We show that high-level-heat-resistant spores harboring spoVA2mob required higher HA temperatures for efficient germination than spores lacking spoVA2mob The optimal spore HA requirements additionally depended on the nutrients used to trigger germination, l-alanine (l-Ala), or a mixture of l-asparagine, d-glucose, d-fructose, and K+ (AGFK). The distinct HA requirements of these two spore germination pathways are likely related to differences in properties of specific germinant receptors. Moreover, spores that germinated inefficiently in AGFK contained specific changes in sequences of the GerB and GerK germinant receptors, which are involved in this germination response. In contrast, no relation was found between transcription levels of main germination genes and spore germination phenotypes. The findings presented in this study have great implications for practices in the food industry, where heat treatments are commonly used to inactivate pathogenic and spoilage microbes, including bacterial spore formers.IMPORTANCE This study describes a strong variation in spore germination capacities and requirements for a heat activation treatment, i.e., an exposure to sublethal heat that increases spore responsiveness to nutrient germination triggers, among 17 strains of B. subtilis, including 9 isolates from spoiled food products. Spores of industrial foodborne isolates exhibited, on average, less efficient and slower germination responses and required more severe heat activation than spores from other sources. High heat activation requirements and inefficient, slow germination correlated with elevated resistance of spores to heat and with specific genetic features, indicating a common genetic basis of these three phenotypic traits. Clearly, interstrain variation and numerous factors that shape spore germination behavior challenge standardization of methods to recover highly heat-resistant spores from the environment and have an impact on the efficacy of preservation techniques used by the food industry to control spores.
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56
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Johnson CL, Moir A. Proteins YlaJ and YhcN contribute to the efficiency of spore germination in Bacillus subtilis. FEMS Microbiol Lett 2017; 364:3045907. [DOI: 10.1093/femsle/fnx047] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 02/22/2017] [Indexed: 11/14/2022] Open
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Warda AK, Xiao Y, Boekhorst J, Wells-Bennik MHJ, Nierop Groot MN, Abee T. Analysis of Germination Capacity and Germinant Receptor (Sub)clusters of Genome-Sequenced Bacillus cereus Environmental Isolates and Model Strains. Appl Environ Microbiol 2017; 83:e02490-16. [PMID: 27881417 PMCID: PMC5288832 DOI: 10.1128/aem.02490-16] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2016] [Accepted: 11/17/2016] [Indexed: 12/28/2022] Open
Abstract
Spore germination of 17 Bacillus cereus food isolates and reference strains was evaluated using flow cytometry analysis in combination with fluorescent staining at a single-spore level. This approach allowed for rapid collection of germination data under more than 20 conditions, including heat activation of spores, germination in complex media (brain heart infusion [BHI] and tryptone soy broth [TSB]), and exposure to saturating concentrations of single amino acids and the combination of alanine and inosine. Whole-genome sequence comparison revealed a total of 11 clusters of operons encoding germinant receptors (GRs): GerK, GerI, and GerL were present in all strains, whereas GerR, GerS, GerG, GerQ, GerX, GerF, GerW, and GerZ (sub)clusters showed a more diverse presence/absence in different strains. The spores of tested strains displayed high diversity with regard to their sensitivity and responsiveness to selected germinants and heat activation. The two laboratory strains, B. cereus ATCC 14579 and ATCC 10987, and 11 food isolates showed a good germination response under a range of conditions, whereas four other strains (B. cereus B4085, B4086, B4116, and B4153) belonging to phylogenetic group IIIA showed a very weak germination response even in BHI and TSB media. Germination responses could not be linked to specific (combinations of) GRs, but it was noted that the four group IIIA strains contained pseudogenes or variants of subunit C in their gerL cluster. Additionally, two of those strains (B4086 and B4153) carried pseudogenes in the gerK and gerRI (sub)clusters that possibly affected the functionality of these GRs. IMPORTANCE Germination of bacterial spores is a critical step before vegetative growth can resume. Food products may contain nutrient germinants that trigger germination and outgrowth of Bacillus species spores, possibly leading to food spoilage or foodborne illness. Prediction of spore germination behavior is, however, very challenging, especially for spores of natural isolates that tend to show more diverse germination responses than laboratory strains. The approach used has provided information on the genetic diversity in GRs and corresponding subclusters encoded by B. cereus strains, as well as their germination behavior and possible associations with GRs, and it provides a basis for further extension of knowledge on the role of GRs in B. cereus (group member) ecology and transmission to the host.
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Affiliation(s)
- Alicja K Warda
- TI Food and Nutrition, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
- Wageningen Food and Biobased Research, Wageningen, The Netherlands
| | - Yinghua Xiao
- TI Food and Nutrition, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
| | - Jos Boekhorst
- TI Food and Nutrition, Wageningen, The Netherlands
- NIZO Food Research B.V., Ede, The Netherlands
| | - Marjon H J Wells-Bennik
- TI Food and Nutrition, Wageningen, The Netherlands
- NIZO Food Research B.V., Ede, The Netherlands
| | - Masja N Nierop Groot
- TI Food and Nutrition, Wageningen, The Netherlands
- Wageningen Food and Biobased Research, Wageningen, The Netherlands
| | - Tjakko Abee
- TI Food and Nutrition, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University & Research, Wageningen, The Netherlands
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58
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Dipicolinic Acid Release by Germinating Clostridium difficile Spores Occurs through a Mechanosensing Mechanism. mSphere 2016; 1:mSphere00306-16. [PMID: 27981237 PMCID: PMC5156672 DOI: 10.1128/msphere.00306-16] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2016] [Accepted: 11/14/2016] [Indexed: 12/18/2022] Open
Abstract
Clostridium difficile is transmitted between hosts in the form of a dormant spore, and germination by C. difficile spores is required to initiate infection, because the toxins that are necessary for disease are not deposited on the spore form. Importantly, the C. difficile spore germination pathway represents a novel pathway for bacterial spore germination. Prior work has shown that the order of events during C. difficile spore germination (cortex degradation and DPA release) is flipped compared to the events during B. subtilis spore germination, a model organism. Here, we further characterize the C. difficile spore germination pathway and summarize our findings indicating that DPA release by germinating C. difficile spores occurs through a mechanosensing mechanism in response to the degradation of the spore cortex. Classically, dormant endospores are defined by their resistance properties, particularly their resistance to heat. Much of the heat resistance is due to the large amount of dipicolinic acid (DPA) stored within the spore core. During spore germination, DPA is released and allows for rehydration of the otherwise-dehydrated core. In Bacillus subtilis, 7 proteins are encoded by the spoVA operon and are important for DPA release. These proteins receive a signal from the activated germinant receptor and release DPA. This DPA activates the cortex lytic enzyme CwlJ, and cortex degradation begins. In Clostridium difficile, spore germination is initiated in response to certain bile acids and amino acids. These bile acids interact with the CspC germinant receptor, which then transfers the signal to the CspB protease. Activated CspB cleaves the cortex lytic enzyme, pro-SleC, to its active form. Subsequently, DPA is released from the core. C. difficile encodes orthologues of spoVAC, spoVAD, and spoVAE. Of these, the B. subtilis SpoVAC protein was shown to be capable of mechanosensing. Because cortex degradation precedes DPA release during C. difficile spore germination (opposite of what occurs in B. subtilis), we hypothesized that cortex degradation would relieve the osmotic constraints placed on the inner spore membrane and permit DPA release. Here, we assayed germination in the presence of osmolytes, and we found that they can delay DPA release from germinating C. difficile spores while still permitting cortex degradation. Together, our results suggest that DPA release during C. difficile spore germination occurs though a mechanosensing mechanism. IMPORTANCEClostridium difficile is transmitted between hosts in the form of a dormant spore, and germination by C. difficile spores is required to initiate infection, because the toxins that are necessary for disease are not deposited on the spore form. Importantly, the C. difficile spore germination pathway represents a novel pathway for bacterial spore germination. Prior work has shown that the order of events during C. difficile spore germination (cortex degradation and DPA release) is flipped compared to the events during B. subtilis spore germination, a model organism. Here, we further characterize the C. difficile spore germination pathway and summarize our findings indicating that DPA release by germinating C. difficile spores occurs through a mechanosensing mechanism in response to the degradation of the spore cortex.
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59
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Berendsen EM, Koning RA, Boekhorst J, de Jong A, Kuipers OP, Wells-Bennik MHJ. High-Level Heat Resistance of Spores of Bacillus amyloliquefaciens and Bacillus licheniformis Results from the Presence of a spoVA Operon in a Tn 1546 Transposon. Front Microbiol 2016; 7:1912. [PMID: 27994575 PMCID: PMC5133452 DOI: 10.3389/fmicb.2016.01912] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2016] [Accepted: 11/15/2016] [Indexed: 11/19/2022] Open
Abstract
Bacterial endospore formers can produce spores that are resistant to many food processing conditions, including heat. Some spores may survive heating processes aimed at production of commercially sterile foods. Recently, it was shown that a spoVA operon, designated spoVA2mob, present on a Tn1546 transposon in Bacillus subtilis, leads to profoundly increased wet heat resistance of B. subtilis spores. Such Tn1546 transposon elements including the spoVA2mob operon were also found in several strains of Bacillus amyloliquefaciens and Bacillus licheniformis, and these strains were shown to produce spores with significantly higher resistances to wet heat than their counterparts lacking this transposon. In this study, the locations and compositions of Tn1546 transposons encompassing the spoVA2mob operons in B. amyloliquefaciens and B. licheniformis were analyzed. Introduction of these spoVA2mob operons into B. subtilis 168 (producing spores that are not highly heat resistant) rendered mutant 168 strains that produced high-level heat resistant spores, demonstrating that these elements in B. amyloliquefaciens and B. licheniformis are responsible for high level heat resistance of spores. Assessment of growth of the nine strains of each species between 5.2°C and 57.7°C showed some differences between strains, especially at lower temperatures, but all strains were able to grow at 57.7°C. Strains of B. amyloliquefaciens and B. licheniformis that contain the Tn1546 elements (and produce high-level heat resistant spores) grew at temperatures similar to those of their Tn1546-negative counterparts that produce low-level heat resistant spores. The findings presented in this study allow for detection of B. amyloliquefaciens and B. licheniformis strains that produce highly heat resistant spores in the food chain.
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Affiliation(s)
- Erwin M Berendsen
- Top Institute Food and NutritionWageningen, Netherlands; Laboratory of Molecular Genetics, University of GroningenGroningen, Netherlands; NIZO Food ResearchEde, Netherlands
| | - Rosella A Koning
- Top Institute Food and NutritionWageningen, Netherlands; NIZO Food ResearchEde, Netherlands
| | - Jos Boekhorst
- Top Institute Food and NutritionWageningen, Netherlands; NIZO Food ResearchEde, Netherlands
| | - Anne de Jong
- Top Institute Food and NutritionWageningen, Netherlands; Laboratory of Molecular Genetics, University of GroningenGroningen, Netherlands
| | - Oscar P Kuipers
- Top Institute Food and NutritionWageningen, Netherlands; Laboratory of Molecular Genetics, University of GroningenGroningen, Netherlands
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60
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Sadiq FA, Li Y, Liu T, Flint S, Zhang G, Yuan L, Pei Z, He G. The heat resistance and spoilage potential of aerobic mesophilic and thermophilic spore forming bacteria isolated from Chinese milk powders. Int J Food Microbiol 2016; 238:193-201. [DOI: 10.1016/j.ijfoodmicro.2016.09.009] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 06/26/2016] [Accepted: 09/11/2016] [Indexed: 11/28/2022]
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61
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Sohier D, Riou A, Postollec F. A typical day working in a laboratory in 2050: are microbiologists becoming chemists and serene workers? Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.06.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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62
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Prospects for improved control of dairy-relevant sporeformers using -omics technologies. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.08.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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63
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Warda AK, Tempelaars MH, Abee T, Nierop Groot MN. Recovery of Heat Treated Bacillus cereus Spores Is Affected by Matrix Composition and Factors with Putative Functions in Damage Repair. Front Microbiol 2016; 7:1096. [PMID: 27486443 PMCID: PMC4947961 DOI: 10.3389/fmicb.2016.01096] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2016] [Accepted: 06/30/2016] [Indexed: 11/27/2022] Open
Abstract
The ability of spores to recover and grow out after food processing is affected by cellular factors and by the outgrowth conditions. In the current communication we studied the recovery and outgrowth of individually sorted spores in BHI and rice broth media and on agar plates using flow cytometry. We show that recovery of wet heat treated Bacillus cereus ATCC 14579 spores is affected by matrix composition with highest recovery in BHI broth or on rice agar plates, compared to BHI agar plates and rice broth. Data show that not only media composition but also its liquid or solid state affect the recovery of heat treated spores. To determine the impact of factors with putative roles in recovery of heat treated spores, specific genes previously shown to be highly expressed in outgrowing heat-treated spores were selected for mutant construction. Spores of nine B. cereus ATCC 14579 deletion mutants were obtained and their recovery from wet heat treatment was evaluated using BHI and rice broth and agar plates. Deletion mutant spores showed different capacity to recover from heat treatment compared to wild type with the most pronounced effect for a mutant lacking BC5242, a gene encoding a membrane protein with C2C2 zinc finger which resulted in over 95% reduction in recovery compared to the wild type in BHI broth. Notably, similar relative performance of wild type and mutants was observed using the other recovery conditions. We obtained insights on the impact of matrix composition and state on recovery of individually sorted heat treated spores and identified cellular factors with putative roles in this process. These results may provide leads for future developments in design of more efficient combined preservation treatments.
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Affiliation(s)
- Alicja K. Warda
- TI Food and NutritionWageningen, Netherlands
- Laboratory of Food Microbiology, Wageningen UniversityWageningen, Netherlands
- Wageningen UR Food & Biobased ResearchWageningen, Netherlands
| | | | - Tjakko Abee
- TI Food and NutritionWageningen, Netherlands
- Laboratory of Food Microbiology, Wageningen UniversityWageningen, Netherlands
| | - Masja N. Nierop Groot
- TI Food and NutritionWageningen, Netherlands
- Wageningen UR Food & Biobased ResearchWageningen, Netherlands
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64
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Krawczyk AO, Berendsen EM, de Jong A, Boekhorst J, Wells-Bennik MHJ, Kuipers OP, Eijlander RT. A transposon present in specific strains ofBacillus subtilisnegatively affects nutrient- and dodecylamine-induced spore germination. Environ Microbiol 2016; 18:4830-4846. [DOI: 10.1111/1462-2920.13386] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Accepted: 05/20/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Antonina O. Krawczyk
- Laboratory of Molecular Genetics; University of Groningen; Nijenborgh 7 9747 AG Groningen the Netherlands
- Top Institute Food and Nutrition (TIFN); Nieuwe Kanaal 9A 6709 PA Wageningen the Netherlands
| | - Erwin M. Berendsen
- Laboratory of Molecular Genetics; University of Groningen; Nijenborgh 7 9747 AG Groningen the Netherlands
- Top Institute Food and Nutrition (TIFN); Nieuwe Kanaal 9A 6709 PA Wageningen the Netherlands
- NIZO Food Research B.V; Kernhemseweg 2 6718 ZB Ede the Netherlands
| | - Anne de Jong
- Laboratory of Molecular Genetics; University of Groningen; Nijenborgh 7 9747 AG Groningen the Netherlands
- Top Institute Food and Nutrition (TIFN); Nieuwe Kanaal 9A 6709 PA Wageningen the Netherlands
| | - Jos Boekhorst
- Top Institute Food and Nutrition (TIFN); Nieuwe Kanaal 9A 6709 PA Wageningen the Netherlands
- NIZO Food Research B.V; Kernhemseweg 2 6718 ZB Ede the Netherlands
| | - Marjon H. J. Wells-Bennik
- Top Institute Food and Nutrition (TIFN); Nieuwe Kanaal 9A 6709 PA Wageningen the Netherlands
- NIZO Food Research B.V; Kernhemseweg 2 6718 ZB Ede the Netherlands
| | - Oscar P. Kuipers
- Laboratory of Molecular Genetics; University of Groningen; Nijenborgh 7 9747 AG Groningen the Netherlands
- Top Institute Food and Nutrition (TIFN); Nieuwe Kanaal 9A 6709 PA Wageningen the Netherlands
| | - Robyn T. Eijlander
- Laboratory of Molecular Genetics; University of Groningen; Nijenborgh 7 9747 AG Groningen the Netherlands
- Top Institute Food and Nutrition (TIFN); Nieuwe Kanaal 9A 6709 PA Wageningen the Netherlands
- NIZO Food Research B.V; Kernhemseweg 2 6718 ZB Ede the Netherlands
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