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Dos Santos Mascarenhas LR, Vivoni AM, Caetano RG, Rusak LA, Alvarenga VO, Lacerda ICA. Molecular characterization and toxigenic profiles of Bacillus cereus isolates from foodstuff and food poisoning outbreaks in Brazil. Braz J Microbiol 2024; 55:1693-1701. [PMID: 38446406 PMCID: PMC11153380 DOI: 10.1007/s42770-024-01283-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Accepted: 02/07/2024] [Indexed: 03/07/2024] Open
Abstract
Bacillus cereus sensu stricto (s.s.) is a well-known foodborne pathogen that produces a range of enterotoxins and is able to cause two different types of foodborne illnesses-the emetic and the diarrheal syndromes. In this study, 54 B. cereus s.s. strains isolated from foodstuff and foods involved in food poisoning outbreaks were characterized according to the presence of toxin-encoding genes, virulence-encoding genes, and panC typing. Most isolates were assigned to panC groups IV (61.1%) and III (25.9%), but members of groups II and V could also be found. Investigation of specific alleles revealed high numbers of isolates carrying toxin and other virulence genes including nheA (100%), nheB (100%), hblA (79.6%), hblC (79.6%), hblD (74.1%), cytK-2 (61.1%), clo (100%), pc-plc (75.9%), sph (68.5%), pi-plc (66.6%), hlyIII (62.9%), and hlyII (24.1%). All isolates were negative for ces and cytK-1. In summary, we detected various enterotoxin and other virulence factor genes associated with diarrheal syndrome in strains analyzed, implicated or not with food poisoning. Furthermore, the most isolates analyzed belong to high-risk phylogenetic groups' panC types III and IV. Our study provides a convenient molecular scheme for characterization of B. cereus s.s. strains responsible for food poisoning outbreaks in order to improve the monitoring and investigation and assess emerging clusters and diversity of strains.
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Affiliation(s)
- Luís Renato Dos Santos Mascarenhas
- Food Microbiology Laboratory, Ezequiel Dias Foundation, Belo Horizonte/MG, Brazil.
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte/MG, Brazil.
| | | | - Renata Gomes Caetano
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte/MG, Brazil
| | - Leonardo Alves Rusak
- Bacterial Physiology Laboratory, Oswaldo Cruz Foundation, Rio de Janeiro/RJ, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food, Faculty of Pharmacy, Federal University of Minas Gerais, Belo Horizonte/MG, Brazil
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Valdez-Narváez MI, Grau-Fuentes E, Morató N, Garzón-Lloría R, Rodrigo D. Joint effect of heat, pH and grape extract on Bacillus cereus spores survival in a rice solution. FOOD SCI TECHNOL INT 2023:10820132231216770. [PMID: 37997360 DOI: 10.1177/10820132231216770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2023]
Abstract
Rice due to its high carbohydrate content, is an ideal medium for Bacillus cereus growth, a spore-producing microorganism. The objective of this study was to determine the antimicrobial activity of a grape extract in combination with heat treatments and different pH against B. cereus spores in a rice solution. The survivor data obtained were fitted to the Weibull survival function, and the values of parameters a and b (scale and shape indexes, respectively) were determined. Results showed that the grape extract affected the survival of B. cereus spores at 90 °C and 95 °C, reaching greater logarithmic reductions in acidic pH values. This behaviour was reflected in a parameter of the Weibull survival function which decreased as the temperature increased and at acidic pH values. In addition, a secondary model was developed by relating the logarithm of a to the independent variables (temperature and pH). A global model relating B. cereus inactivation with temperature and pH was developed, and validated by calculating the accuracy factor. The results demonstrate the usefulness of grape extract as a by-product, which can be used as an additional control measure for rice, especially when combined with mild heat treatments and acidic pH values.
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Affiliation(s)
| | - Eva Grau-Fuentes
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Natalia Morató
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Raquel Garzón-Lloría
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
| | - Dolores Rodrigo
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Comunitat Valenciana, Spain
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Zhao X, Begyn K, Delongie Y, Rajkovic A, Uyttendaele M. UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores. Food Microbiol 2023; 115:104325. [PMID: 37567634 DOI: 10.1016/j.fm.2023.104325] [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: 12/23/2022] [Revised: 06/14/2023] [Accepted: 06/14/2023] [Indexed: 08/13/2023]
Abstract
Bacillus endospores (spores) are generally resistant to environmental and food processing-related stress including thermal and non-thermal processing in the food industry, such as pasteurization, and UV-C inactivation. Bacillus thuringiensis insecticidal crystals and spores as the active substances in commercial biopesticides can also be introduced to vegetable foods and their food processing environment due to pre-harvest treatment of edible crops. The resistance of B. thuringiensis biopesticide spores in comparison to the genetically closely related foodborne B. cereus against heat and UV-C treatment is investigated in this study. The results show that B. thuringiensis biopesticide spores with the commercial granulated product formulation are better protected and as such more resistant to both wet heat (D values at 90 °C: 50.1-79.5 min) and UV-C treatment (D values at 0.6 mW/cm2: 7.5-8.9 min) than the pure spore suspension. The enhanced UV-C resistance properties of B. thuringiensis-formulated spores also indicate that the B. thuringiensis spores in powder or granule formulation applied in the field might not be effectively inactivated by solar radiation (UV-A and UV-B) in a short period. Furthermore, the spores of one emetic B. cereus toxin-producing strain (LFMFP 254; a Belgian outbreak strain) were found more resistant to the wet heat at 90 °C (D90-value = 71.2 min) than other tested pure spore suspensions, although the spores of B. cereus 254 did not show different behavior against UV-C treatment. This result suggests that UV-C treatment can be applied as an effective inactivation method against B. cereus 254 spores.
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Affiliation(s)
- Xingchen Zhao
- Food Microbiology and Food Preservation Research Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium.
| | - Katrien Begyn
- Food Microbiology and Food Preservation Research Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium
| | - Yannick Delongie
- Food Microbiology and Food Preservation Research Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium
| | - Andreja Rajkovic
- Food Microbiology and Food Preservation Research Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium
| | - Mieke Uyttendaele
- Food Microbiology and Food Preservation Research Unit, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, 9000, Ghent, Belgium.
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Vittoria M, Saggese A, Di Gregorio Barletta G, Castaldi S, Isticato R, Baccigalupi L, Ricca E. Sporulation efficiency and spore quality in a human intestinal isolate of Bacillus cereus. Res Microbiol 2023; 174:104030. [PMID: 36738815 DOI: 10.1016/j.resmic.2023.104030] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 01/18/2023] [Accepted: 01/20/2023] [Indexed: 02/05/2023]
Abstract
Bacteria classified as Bacillus cereus sensu stricto cause two different type of gastrointestinal diseases associated with food poisoning. Outbreaks of this opportunistic pathogen are generally due to the resistance of its spores to heat, pH and desiccation that makes hard their complete inactivation from food products. B. cereus is commonly isolated from a variety of environments, including intestinal samples of infected and healthy people. We report the genomic and physiological characterization of MV19, a human intestinal strain closely related (ANI value of 98.81%) to the reference strain B. cereus ATCC 14579. MV19 cells were able to grow in a range of temperatures between 20 and 44 °C. At the optimal temperature the sporulation process was rapidly induced and mature spores efficiently released, however these appeared structurally and morphologically defective. At the sub-optimal growth temperature of 25 °C sporulation was slow and less efficient but a high total number of fully functional spores was produced. These results indicate that the reduced rapidity and efficiency of sporulation at 25 °C are compensated by a high quality and quantity of released spores, suggesting the relevance of different performances at different growth conditions for the adaptation of this bacterium to diverse environmental niches.
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Affiliation(s)
- Maria Vittoria
- Department of Biology, Federico II University of Naples, Italy
| | - Anella Saggese
- Department of Biology, Federico II University of Naples, Italy
| | | | | | | | - Loredana Baccigalupi
- Department of Molecular Medicine and Medical Biotechnology, Federico II University of Naples, Italy
| | - Ezio Ricca
- Department of Biology, Federico II University of Naples, Italy.
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Farid N, Waheed A, Motwani S. Synthetic and natural antimicrobials as a control against food borne pathogens: A review. Heliyon 2023; 9:e17021. [PMID: 37484319 PMCID: PMC10361103 DOI: 10.1016/j.heliyon.2023.e17021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 05/28/2023] [Accepted: 06/04/2023] [Indexed: 07/25/2023] Open
Abstract
Food borne pathogens are one of the most common yet concerning cause of illnesses around the globe. These microbes invade the body via food items, through numerous mediums of contamination and it is impossible to completely eradicate these organisms from food. Extensive research has been made regarding their treatment. Unfortunately, the only available treatment currently is by antibiotics. Recent exponential increase in antibiotic resistance and the side effect of synthetic compounds have established a need for alternate therapies that could be utilized either on their own or along with antibiotics to provide protection against food-borne diseases. The aim of this review is to provide information regarding some common food borne diseases, their current and possible natural treatment. It will include details regarding some common foodborne pathogens, the disease they cause, prevalence, manifestations and treatment of the respective disease. Some natural modes of potential treatment will be summarized, which including phytochemicals, derived from plants either as crude extracts or as purified form and Bacteriocins as microbial based treatment, obtained from various types of bacteria. The paper will describe their mechanism of action, classification, susceptible organisms, some antimicrobial compounds and producing organisms, application in food systems and as potential treatment. Along with that, synthetic treatment i.e., antibiotics will be discussed including the first-line treatment of some common food borne infections, prevalence and mechanism of resistance against antibiotics in the pathogens.
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Affiliation(s)
- Neha Farid
- Corresponding author. Shaheed Zulfikar Ali Bhutto Institute of Science and Technology, Pakistan.
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Jung J, Jin H, Seo S, Jeong M, Kim B, Ryu K, Oh K. Short Communication: Enterotoxin Genes and Antibiotic Susceptibility of Bacillus cereus Isolated from Garlic Chives and Agricultural Environment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:12159. [PMID: 36231461 PMCID: PMC9564537 DOI: 10.3390/ijerph191912159] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 09/17/2022] [Accepted: 09/24/2022] [Indexed: 06/16/2023]
Abstract
This study aims to investigate the enterotoxin profiles and antibiotic susceptibility of Bacillus cereus isolated from garlic chives and environmental samples. A total of 103 B. cereus isolates were used to identify enterotoxin genes, including hblA, hblC, hblD, nheA, nheB, and nheC. The hemolysin BL enterotoxin complex (hblACD) was detected in 38 isolates (36.9%), and the non-hemolytic enterotoxin complex (nheABC) was detected in 8 (7.8%) isolates. Forty-five isolates (43.7%) had hblACD and nheABC genes. B. cereus was resistant to β-lactam antibiotics and susceptible to non-β-lactam antibiotics. However, some B. cereus strains showed intermediate resistance to β-lactam and non-β-lactam antibiotics. B. cereus isolated from garlic chives showed intermediate resistance to cefotaxime (7.7%), rifampin (15.4%), clindamycin (30.8%), erythromycin (7.7%), and tetracycline (7.7%). B. cereus isolates from the agricultural environment were moderately resistant to cefotaxime (18.9%), rifampin (15.6%), clindamycin (12.2%), erythromycin (4.4%), and tetracycline (5.6%). Moreover, B. cereus isolates from garlic chives and cultivation environments could change their antibiotic resistance profile from susceptible to intermediate-resistant to rifampin, clindamycin, erythromycin, and tetracycline and exhibit multidrug resistance. These results indicate that continuous monitoring of B. cereus contamination in the produce and agricultural environment might be needed to ensure the safety of consuming fresh vegetables.
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Affiliation(s)
- Jieun Jung
- Functional Food Division, Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun 55365, Jeolloabuk-do, Korea
| | - Hyeonsuk Jin
- Microbial Safety Division, Department of Agro-food Safety and Crop Protection, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun 55365, Jeollabuk-do, Korea
| | - Seungmi Seo
- Microbial Safety Division, Department of Agro-food Safety and Crop Protection, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun 55365, Jeollabuk-do, Korea
| | - Myeongin Jeong
- Microbial Safety Division, Department of Agro-food Safety and Crop Protection, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun 55365, Jeollabuk-do, Korea
| | - Boeun Kim
- Microbial Safety Division, Department of Agro-food Safety and Crop Protection, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun 55365, Jeollabuk-do, Korea
| | - Kyoungyul Ryu
- Microbial Safety Division, Department of Agro-food Safety and Crop Protection, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun 55365, Jeollabuk-do, Korea
| | - Kwangkyo Oh
- Microbial Safety Division, Department of Agro-food Safety and Crop Protection, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun 55365, Jeollabuk-do, Korea
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Changes in the Spore Proteome of Bacillus cereus in Response to Introduction of Plasmids. Microorganisms 2022; 10:microorganisms10091695. [PMID: 36144297 PMCID: PMC9503168 DOI: 10.3390/microorganisms10091695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 11/24/2022] Open
Abstract
Fluorescent fusion proteins were expressed in Bacillus cereus to visualize the germinosome by introducing a plasmid that carries fluorescent fusion proteins of germinant receptor GerR subunits or germinosome scaffold protein GerD. The effects of plasmid insertion and recombinant protein expression on the spore proteome were investigated. Proteomic analysis showed that overexpression of the target proteins had negligible effects on the spore proteome. However, plasmid-bearing spores displayed dramatic abundance changes in spore proteins involved in signaling and metabolism. Our findings indicate that the introduction of a plasmid alone alters the spore protein composition dramatically, with 993 proteins significantly down-regulated and 415 proteins significantly up-regulated among 3323 identified proteins. This shows that empty vector controls are more appropriate to compare proteome changes due to plasmid-encoded genes than is the wild-type strain, when using plasmid-based genetic tools. Therefore, researchers should keep in mind that molecular cloning techniques can alter more than their intended targets in a biological system, and interpret results with this in mind.
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Identification, Structure and Characterization of Bacillus tequilensis Biofilm with the Use of Electrophoresis and Complementary Approaches. J Clin Med 2022; 11:jcm11030722. [PMID: 35160174 PMCID: PMC8836814 DOI: 10.3390/jcm11030722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 12/24/2021] [Accepted: 01/26/2022] [Indexed: 01/19/2023] Open
Abstract
Biofilm is a complex structure formed as a result of the accumulation of bacterial cell clusters on a surface, surrounded by extracellular polysaccharide substances (EPSs). Biofilm-related bacterial infections are a significant challenge for clinical treatment. Therefore, the main goal of our study was to design a complementary approach in biofilm characterization before and after the antibiotic treatment. The 16S rRNA gene sequencing allowed for the identification of Bacillus tequilensis, as a microbial model of the biofilm formation. Capillary electrophoresis demonstrates the capability to characterize and show the differences of the electrophoretic mobility between biofilms untreated and treated with antibiotics: amoxicillin, gentamicin and metronidazole. Electrophoretic results show the clumping phenomenon (amoxicillin and gentamicin) as a result of a significant change on the surface electric charge of the cells. The stability of the dispersion study, the molecular profile analysis, the viability of bacterial cells and the scanning morphology imaging were also investigated. The microscopic and spectrometry study pointed out the degradation/remodeling of the EPSs matrix, the inhibition of the cell wall synthesis and blocking the ribosomal protein synthesis by amoxicillin and gentamicin. However, untreated and treated bacterial cells show a high stability for the biofilm formation system. Moreover, on the basis of the type of the antibiotic treatment, the mechanism of used antibiotics in cell clumping and degradation were proposed.
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Huang Y, Flint SH, Palmer JS. The heat resistance of spores from biofilms of Bacillus cereus grown in tryptic soy broth and milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105169] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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The Membrane Proteome of Spores and Vegetative Cells of the Food-Borne Pathogen Bacillus cereus. Int J Mol Sci 2021; 22:ijms222212475. [PMID: 34830357 PMCID: PMC8624511 DOI: 10.3390/ijms222212475] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/05/2021] [Accepted: 11/09/2021] [Indexed: 11/16/2022] Open
Abstract
Membrane proteins are fascinating since they play an important role in diverse cellular functions and constitute many drug targets. Membrane proteins are challenging to analyze. The spore, the most resistant form of known life, harbors a compressed inner membrane. This membrane acts not only as a barrier for undesired molecules but also as a scaffold for proteins involved in signal transduction and the transport of metabolites during spore germination and subsequent vegetative growth. In this study, we adapted a membrane enrichment method to study the membrane proteome of spores and cells of the food-borne pathogen Bacillus cereus using quantitative proteomics. Using bioinformatics filtering we identify and quantify 498 vegetative cell membrane proteins and 244 spore inner membrane proteins. Comparison of vegetative and spore membrane proteins showed there were 54 spore membrane-specific and 308 cell membrane-specific proteins. Functional characterization of these proteins showed that the cell membrane proteome has a far larger number of transporters, receptors and proteins related to cell division and motility. This was also reflected in the much higher expression level of many of these proteins in the cellular membrane for those proteins that were in common with the spore inner membrane. The spore inner membrane had specific expression of several germinant receptors and spore-specific proteins, but also seemed to show a preference towards the use of simple carbohydrates like glucose and fructose owing to only expressing transporters for these. These results show the differences in membrane proteome composition and show us the specific proteins necessary in the inner membrane of a dormant spore of this toxigenic spore-forming bacterium to survive adverse conditions.
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Asif Rasheed M, Awais M, Aldhahrani A, Althobaiti F, Alhazmi A, Sattar S, Afzal U, Ali Baeshen H, Ali El Enshasy H, Joe Dailin D, Al-Surhanee AA, Kabir F. Designing a highly immunogenic multi epitope based subunit vaccine against Bacillus cereus. Saudi J Biol Sci 2021; 28:4859-4866. [PMID: 34466059 PMCID: PMC8381030 DOI: 10.1016/j.sjbs.2021.06.082] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/21/2021] [Accepted: 06/27/2021] [Indexed: 11/29/2022] Open
Abstract
Objective Serious non-gastrointestinal-tract infections and food poisoning are caused by Bacillus cereus. Vaccination against B. cereus is very important. The aim of this study was to identify and analyze B and T cell epitopes for chromate transporter protein of the bacteria. Methods Multiple sequence alignment with the Clustal Omega method was used to identify conserved regions and Geneious Prime was used to produce a consensus sequence. T and B cell epitopes were predicted by various computational tools from the NetCTL and Immune Epitope Database (IEDB), respectively. Results Altogether, 6 HTL cells and 11 CTL epitopes were predicted. This vaccine's molecular docking is done with Patch Dock and LigPlot to verify interactions. The immune server (C-IMMSIM) was used to develop In silico immune response in order to assess the multi-epitope vaccine's immunogenic profile. Conclusion We designed universal vaccine against B. cereus responsible for food poisoning. The disease may be avoided with the aid of the proposed epitope-based vaccine.
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Affiliation(s)
- Muhammad Asif Rasheed
- Department of Biosciences, COMSATS University Islamabad, Sahiwal Campus, 57000 Sahiwal, Pakistan
| | - Muhammad Awais
- Department of Biochemistry and Molecular Biology, Faculty of Science, University of Sialkot, Pakistan
| | - Adil Aldhahrani
- Clinical Laboratory Sciences Department, Turabah University College, Taif University, Taif 21995, Saudi Arabia
| | - Fayez Althobaiti
- Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia
| | - Alaa Alhazmi
- Medical Laboratory Technology Department, Jazan University, Jazan, Saudi Arabia.,SMIRES for Consultation in Specialized Medical Laboratories, Jazan University, Jazan, Saudi Arabia
| | - Sobia Sattar
- Department of Biosciences, COMSATS University Islamabad, Sahiwal Campus, 57000 Sahiwal, Pakistan
| | - Umara Afzal
- Department of Chemistry, Rawalpindi Women University, Satellite Town Rawalpindi, Pakistan
| | - Hosam Ali Baeshen
- Department of Orthodontics, Faculty of Dentistry, King Abdulaziz University, P. O. Box 80209, Jeddah 21589, Saudi Arabia
| | - Hesham Ali El Enshasy
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Skudai, Johor, Malaysia.,School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), Skudai, Johor, Malaysia.,City of Scientific Research and Technology Applications (SRTA), New Burg Al Arab, Alexandria, Egypt
| | - Daniel Joe Dailin
- Institute of Bioproduct Development (IBD), Universiti Teknologi Malaysia (UTM), Skudai, Johor, Malaysia.,School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia (UTM), Skudai, Johor, Malaysia
| | - Ameena A Al-Surhanee
- Biology Department, College of Science, Jouf University, Sakaka 2014, Kingdom of Saudi Arabia
| | - Faryal Kabir
- University Institute of Biochemistry and Biotechnology, PMAS-Arid Agriculture University, Rawalpindi, Pakistan
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Application and Future Prospective of Lactic Acid Bacteria as Natural Additives for Silage Production—A Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11178127] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
Ensiling is one of the essential processes to preserve fodder with high nutrients and microbiological quality. The forages before ensiling have a limited number of bacteria associated with the controlled fermentation process. Undesirable microbes can grow in silages when there is not efficient fermentation. Such kinds of microbes might cause pathogenic or toxic compounds that affect animal and human health. Therefore, it is necessary to inoculate potent starter cultures. Lactic acid bacteria’s (LABs) have been considered the most prominent microbial additives used to improve the quality of silage. Currently, LABs have been used in modern and sustainable agriculture systems due to their biological potential. Recently, many scientists have increased their focus on developing nutrient-rich animal feed from forages with LAB. This current review focuses on issues related to forage preservation in the form of silages, how undesirable microbes affect the fermentation process, the critical role of LAB in silage production, and the selection of potent LABs to effectively control unwanted microbial growth and promote those which favor animal growth.
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Isolation, stability, and characteristics of high-pressure superdormant Bacillus subtilis spores. Int J Food Microbiol 2021; 343:109088. [PMID: 33621831 DOI: 10.1016/j.ijfoodmicro.2021.109088] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 11/15/2020] [Accepted: 01/30/2021] [Indexed: 12/26/2022]
Abstract
Bacterial spores are a major challenge in industrial decontamination processes owing to their extreme resistance. High-pressure (HP) of 150 MPa at 37 °C can trigger the germination of spores, making them lose their extreme resistance. Once their resistance is lost, germinated spores can easily be inactivated by a mild decontamination step. The implementation of this gentle germination-inactivation strategy is hindered by the presence of a subpopulation of so-called high-pressure superdormant (HPSD) spores, which resist germination or germinate only very slowly in response to HP. It is essential to understand the properties of HPSD spores and the underlying causes of superdormancy to tackle superdormant spores and further develop germination-inactivation strategies involving HP. This study investigated factors influencing the prevalence of HPSD spores and successfully isolated them by combining buoyant density centrifugation and fluorescence-activated cell sorting, which allowed further characterisation of HPSD spores for the first time. The prevalence of HPSD spores was shown to be strongly dependent on the HP dwell time, with increasing treatment times reducing their prevalence. Spore mutants lacking major germinant receptors further showed a highly increased prevalence of HPSD spores; 93% of the spores remained dormant even after a prolonged HP dwell time of 40 min. In contrast to nutrient germination, sublethal heat treatment of 75 °C for 30 min prior to pressure treatment did not induce spore activation and increase germination. The isolated HPSD spores did not show visible structural differences compared to the initial dormant spores when investigated with transmission electron microscopy. Re-sporulated HPSD spores showed similar germination capacity compared to the initial dormant spores, indicating that HPSD spores are most likely not genetically different from the rest of the population. Moreover, the majority of HPSD spores germinated when exposed a second time to the same germination treatment; however, the germination capacity was lower than that of the initial population. The fact that the majority of spores lost superdormancy when exposed a second time to the same trigger makes it unlikely that there is one factor that determines whether a spore germinates with a certain HP treatment or not. Instead, it seems possible that there are other reversible or cumulative causes. This study investigated the factors influencing spore HP superdormancy to improve the understanding of HPSD spores with regard to their stability, germination capacity, and potential underlying causes of spore HP superdormancy. This knowledge will contribute to the development of HP-based germination-inactivation strategies for gentle but effective spore control.
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Jessberger N, Dietrich R, Granum PE, Märtlbauer E. The Bacillus cereus Food Infection as Multifactorial Process. Toxins (Basel) 2020; 12:E701. [PMID: 33167492 PMCID: PMC7694497 DOI: 10.3390/toxins12110701] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 10/30/2020] [Accepted: 11/02/2020] [Indexed: 02/06/2023] Open
Abstract
The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.
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Affiliation(s)
- Nadja Jessberger
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Richard Dietrich
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
| | - Per Einar Granum
- Department of Food Safety and Infection Biology, Faculty of Veterinary Medicine, Norwegian University of Life Sciences, P.O. Box 5003 NMBU, 1432 Ås, Norway;
| | - Erwin Märtlbauer
- Department of Veterinary Sciences, Faculty of Veterinary Medicine, Ludwig-Maximilians-Universität München, Schönleutnerstr. 8, 85764 Oberschleißheim, Germany; (R.D.); (E.M.)
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Choi W, Kim SS. Outbreaks, Germination, and Inactivation of Bacillus cereus in Food Products: A Review. J Food Prot 2020; 83:1480-1487. [PMID: 32822494 DOI: 10.4315/0362-028x.jfp-19-429] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 12/18/2019] [Indexed: 11/11/2022]
Abstract
ABSTRACT Bacillus cereus has been reported as a foodborne pathogen worldwide. Although food processing technologies to inactivate the pathogen have been developed for decades, foodborne outbreaks related to B. cereus have occurred. In the present review, foodborne outbreaks, germination, inactivation, and detection of B. cereus are discussed, along with inactivation mechanisms. B. cereus outbreaks from 2003 to 2016 are reported based on food commodity, number of cases, and consequent illnesses. Germination before sporicidal treatments is highlighted as an effective way to inactivate B. cereus, because the resistance of the pathogen increases significantly following sporulation. Several germinants used for B. cereus are listed, and their efficacies are compared. Finally, recently used interventions with sporicidal mechanisms are identified, and rapid detection methods that have been developed are discussed. Combining two or more interventions, known as the hurdle technology concept, is suggested to maximize the sporicidal effect. Further study is needed to ensure food safety and to understand germination mechanisms and sporicidal resistance of B. cereus. HIGHLIGHTS
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Affiliation(s)
- Won Choi
- Department of Landscape Architecture and Rural Systems Engineering and Research Institute for Agriculture and Life Sciences, Seoul National University, Seoul 08826, Republic of Korea
| | - Sang-Soon Kim
- Department of Food Engineering, Dankook University, Cheonan, Chungnam 31116, Republic of Korea
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16
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Huang Y, Flint SH, Palmer JS. Bacillus cereus spores and toxins – The potential role of biofilms. Food Microbiol 2020; 90:103493. [DOI: 10.1016/j.fm.2020.103493] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 03/18/2020] [Accepted: 03/20/2020] [Indexed: 01/19/2023]
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17
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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: 6.3] [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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18
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Jiang L, Jia G, Wang Y, Li Z. Optimization of Sporulation and Germination Conditions of Functional Bacteria for Concrete Crack-Healing and Evaluation of their Repair Capacity. ACS APPLIED MATERIALS & INTERFACES 2020; 12:10938-10948. [PMID: 32023024 DOI: 10.1021/acsami.9b21465] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
While microbial spore production and germination of bacteria have been widely studied for their applications in animal husbandry, aquatic products, medicine, and food, few studies have investigated their use for the crack-healing of concrete. To effectively heal the cracks in concrete, studies suggest that the rate of sporulation and the germination of bacteria should be sufficiently high. This study investigates the effects of different carbon sources, nitrogen sources, Mn2+ concentrations, and external culture conditions on the sporulation rate and analyzes the effects of the pH value, heat activation, germinants, various cations, and nutrients on the germination of spores. Bacillus cohnii (B. cohnii) is chosen as the bacterium to be mixed in concrete because of its alkalophilic nature. The mineralization activity of spores after germination and the crack-healing capacity of concrete are studied. The optimal culture medium and the optimum external conditions for spore production are obtained. The total cell count and sporulation rate of bacteria obtained on this medium are 3.14 × 109 CFU/mL and 92.6%, respectively, under the optimum external conditions. The optimal pH value for the spore germination of B. cohnii is 9.7. While the cation Na+ strongly stimulates the germination of B. cohnii spores, other cations (such as K+, NH4+, and Ca2+) do not stimulate spore germination. The optimal concentration of Na+ is 200 mM. The germination rate of spores in the control group concrete specimen (room temperature 24°C) was more than 50%, thus suggesting that B. cohnii bacteria can be used in the self-healing of concrete cracks. The mineralization activity test proves that the spores of B. cohnii have a mineralizing function after germination, and the crystals produced by microbial-induced carbonate precipitation (MICP) are of pure calcite. When the crack width of the concrete specimen with spores of B. cohnii is less than 1.2 mm, it can be completely repaired after 28 days of healing.
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Affiliation(s)
- Lu Jiang
- College of Civil Engineering, Taiyuan University of Technology, Taiyuan, Shanxi 030024, P. R. China
- Shanxi Shengke Microorganism Building Materials Technology Co., Ltd., Taiyuan, Shanxi 030032, P. R. China
| | - Guanhua Jia
- Department of Civil Engineering, Shanxi University, Tauyuan, Shanxi 030013, P. R. China
- Shanxi Shengke Microorganism Building Materials Technology Co., Ltd., Taiyuan, Shanxi 030032, P. R. China
| | - Yongzhen Wang
- College of Materials Science and Engineering, Taiyuan University of Technology, Taiyuan, Shanxi 030024, P. R. China
| | - Zhu Li
- College of Civil Engineering, Taiyuan University of Technology, Taiyuan, Shanxi 030024, P. R. China
- Shanxi Shengke Microorganism Building Materials Technology Co., Ltd., Taiyuan, Shanxi 030032, P. R. China
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Zhang Y, Delbrück AI, Off CL, Benke S, Mathys A. Flow Cytometry Combined With Single Cell Sorting to Study Heterogeneous Germination of Bacillus Spores Under High Pressure. Front Microbiol 2020; 10:3118. [PMID: 32038559 PMCID: PMC6985370 DOI: 10.3389/fmicb.2019.03118] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 12/24/2019] [Indexed: 01/27/2023] Open
Abstract
Isostatic high pressure (HP) of 150 MPa can trigger the germination of bacterial spores, making them lose their extreme resistance to stress factors, and increasing their susceptibility to milder inactivation strategies. However, germination response of spores within a population is very heterogeneous, and tools are needed to study this heterogeneity. Here, classical methods were combined with more recent and powerful techniques such as flow cytometry (FCM) and fluorescence activated cell sorting (FACS) to investigate spore germination behavior under HP. Bacillus subtilis spores were treated with HP at 150 MPa and 37°C, stained with SYTO16 and PI, and analyzed via FCM. Four sub-populations were detected. These sub-populations were for the first time isolated on single cell level using FACS and characterized in terms of their heat resistance (80°C, 10 min) and cultivability in a nutrient-rich environment. The four isolated sub-populations were found to include (1) heat-resistant and mostly cultivable superdormant spores, i.e., spores that remained dormant after this specific HP treatment, (2) heat-sensitive and cultivable germinated spores, (3) heat-sensitive and partially-cultivable germinated spores, and (4) membrane-compromised cells with barely detectable cultivability. Of particular interest was the physiological state of the third sub-population, which was previously referred to as "unknown". Moreover, the kinetic transitions between different physiological states were characterized. After less than 10 min of HP treatment, the majority of spores germinated and ended up in a sublethally damaged stage. HP treatment at 150 MPa and 37°C did not cause inactivation of all geminated spores, suggesting that subsequent inactivation strategies such as mild heat inactivation or other inactivation techniques are necessary to control spores in food. This study validated FCM as a powerful technique to investigate the heterogeneous behavior of spores under HP, and provided a pipeline using FACS for isolation of different sub-populations and subsequent characterization to understand their physiological states.
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Affiliation(s)
- Yifan Zhang
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Alessia I. Delbrück
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Cosima L. Off
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Stephan Benke
- Cytometry Facility, University of Zurich, Zurich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
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20
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Importance of Individual Germination Receptor Subunits in the Cooperative Function between GerA and Ynd. J Bacteriol 2019; 201:JB.00451-19. [PMID: 31427390 DOI: 10.1128/jb.00451-19] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Accepted: 08/06/2019] [Indexed: 11/20/2022] Open
Abstract
Germination of Bacillus spores is triggered by the binding of specific nutrients to germinant receptors (GRs) located in the spore's inner membrane. The GRs typically consist of A, B, and C subunits, encoded by tricistronic ger operons. The Bacillus licheniformis genome contains the gerA family operons gerA, ynd, and gerK In contrast to the ABC(D) organization that characterizes gerA operons of many Bacillus species, B. licheniformis genomes contain a pentacistronic ynd operon comprising the yndD, yndE3 , yndE2 , yndF1 , and yndE1 genes encoding A, B, B, C, and B GR subunits, respectively (subscripts indicate paralogs). Here we show that B. licheniformis spores can germinate in the absence of the Ynd and GerK GRs, although cooperation between all three GRs is required for optimal germination with amino acids. Spores carrying an incomplete set of Ynd B subunits demonstrated reduced germination efficiencies, while depletion of all three Ynd B subunits restored germination of the spore population to levels only slightly lower than those of wild-type spores at high germinant concentrations. This suggests that the presence of an incomplete set of Ynd B subunits exhibits a dominant negative effect on germination and that the A and C subunits of the Ynd GR are sufficient for the cooperative functionality between Ynd and GerA. In contrast to the B subunits of Ynd, the B subunit of GerA was essential for amino acid-induced germination. This study provides novel insights into the role of individual GR subunits in the cooperative interaction between GRs in triggering spore germination.IMPORTANCE Spore-forming bacteria are problematic for the food industry, as spores can survive decontamination procedures and subsequently revive in food products, with the risk of food spoilage and foodborne disease. The Ynd and GerA germination receptors (GRs) cooperate in triggering efficient germination of Bacillus licheniformis spores when nutrients are present in the surrounding environment. This study shows that the single B subunit of GerA is essential for the cooperative function between Ynd and GerA, while the three B subunits of the Ynd GR are dispensable. The ability of GRs lacking individual subunits to stimulate germination together with other GRs could explain why ger operons lacking GR subunit genes are maintained in genomes of spore-forming species.
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21
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Trunet C, Ngo H, Coroller L. Quantifying permeabilization and activity recovery of Bacillus spores in adverse conditions for growth. Food Microbiol 2019; 81:115-120. [DOI: 10.1016/j.fm.2018.06.013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Revised: 06/15/2018] [Accepted: 06/21/2018] [Indexed: 10/28/2022]
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22
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Malek F. Bactéries sporulées et biofilms : un problème récurrent dans les lignes de production de lait reconstitué ou recombiné pasteurisé. Can J Microbiol 2019; 65:405-420. [PMID: 30935210 DOI: 10.1139/cjm-2018-0435] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
In the dairy industry, bacterial contaminants persist on equipment surfaces due to spore and biofilm formation. These are involved in cross-contamination problems that affect the quality of processed products and limit their life. The pasteurization process, in which milk is submitted to moderate heat treatment, is inefficient against bacterial spores. The most prevalent sporulated bacteria belong to Bacillus and related genera. The situation is more complicated in countries where pasteurized milk is derived from imported milk powder originally contaminated by bacterial spores. Studies have shown biofilm formation on dairy equipment by mesophilic strains from the group Bacillus cereus and thermophilic strains from the genus Geobacillus. These biofilms are resistant to cleaning procedures and are sources of chronic contamination of pasteurized milk. This review analyzes the dairy situation in Algeria exposed to sporulated flora and derived biofilm problems, with the aim of proposing efficient solutions in the light of current knowledge. [Journal translation].
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Affiliation(s)
- Fadila Malek
- Département de Biologie, Faculté SNV-STU, Université de Tlemcen, Tlemcen, 13000, Algérie.,Département de Biologie, Faculté SNV-STU, Université de Tlemcen, Tlemcen, 13000, Algérie
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23
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Pia AKR, Pereira APM, Costa RA, Alvarenga VO, Freire L, Carlin F, Sant'Ana AS. The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs. Food Microbiol 2019; 82:99-106. [PMID: 31027825 DOI: 10.1016/j.fm.2019.01.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 01/20/2019] [Accepted: 01/21/2019] [Indexed: 11/26/2022]
Abstract
Alkalization is a step of cocoa processing and consists of the use of alkali and high temperature to improve the sensorial and technological qualities of cocoa. Intense food processing can select spores, which can compromise safety and quality of the final product. Thus, the aim of this study was to evaluate the fate of B. cereus and G. stearothermophilus spores during the alkalization of pre-roasted (Pr) nibs (held at 120 °C) and unroasted (Ur) nibs (held at 90 °C) using potassium carbonate (0, 2, 4 and 6% w/w). In all conditions, log-linear inactivation kinetics with a tail was observed. The inactivation rate (kmax) for B. cereus varied from 0.065 to 1.67 min-1, whereas the kmax for G. stearothermophilus varied from 0.012 to 0.063 min-1. For both microorganisms, the lowest kmax values were observed during Ur nibs alkalization. The carbonate concentration increase promoted kmax values reduction. The highest tail values were observed for G. stearothermophilus in Ur nibs alkalization, reaching 3.04 log spores/g. Tail formation and low kmax values indicated that cocoa alkalization does not cause significant reductions on bacterial spore population. Therefore, the microbiological control should be primarily ensured by the raw material quality and by avoiding recontamination in the cocoa chain.
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Affiliation(s)
- Arthur K R Pia
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Ana P M Pereira
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Ramon A Costa
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Verônica O Alvarenga
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Luisa Freire
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Frédéric Carlin
- UMR408 SQPOV "Sécurité et Qualité des Produits d'Origine Végétale", INRA Avignon Université, 84000, Avignon, France
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
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Zhang Y, Mathys A. Superdormant Spores as a Hurdle for Gentle Germination-Inactivation Based Spore Control Strategies. Front Microbiol 2019; 9:3163. [PMID: 30662433 PMCID: PMC6328458 DOI: 10.3389/fmicb.2018.03163] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Accepted: 12/06/2018] [Indexed: 02/04/2023] Open
Abstract
Bacterial spore control strategies based on the germination-inactivation principle can lower the thermal load needed to inactivate bacterial spores and thus preserve food quality better. However, the success of this strategy highly depends on the germination of spores, and a subpopulation of spores that fail to germinate or germinate extremely slowly hinders the application of this strategy. This subpopulation of spores is termed 'superdormant (SD) spores.' Depending on the source of the germination stimulus, SD spores are categorized as nutrient-SD spores, Ca2+-dipicolinic acid SD spores, dodecylamine-SD spores, and high pressure SD spores. In recent decades, research has been done to isolate these different groups of SD spores and unravel the cause of their germination deficiency as well as their germination capacities. This review summarizes the challenges caused by SD spores, their isolation and characterization, the underlying mechanisms of their germination deficiency, and the future research directions needed to tackle this topic in further depth.
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Affiliation(s)
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zurich, Zurich, Switzerland
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25
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Cetin-Karaca H, Morgan MC. Inactivation of Bacillus cereus spores in infant formula by combination of high pressure and trans-cinnamaldehyde. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.001] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Trunet C, Mtimet N, Mathot AG, Postollec F, Leguérinel I, Couvert O, Carlin F, Coroller L. Effect of incubation temperature and pH on the recovery of Bacillus weihenstephanensis spores after exposure to a peracetic acid-based disinfectant or to pulsed light. Int J Food Microbiol 2018; 278:81-87. [DOI: 10.1016/j.ijfoodmicro.2018.04.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2017] [Revised: 02/16/2018] [Accepted: 04/10/2018] [Indexed: 12/01/2022]
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27
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Rao L, Feeherry FE, Ghosh S, Liao X, Lin X, Zhang P, Li Y, Doona CJ, Setlow P. Effects of lowering water activity by various humectants on germination of spores of Bacillus species with different germinants. Food Microbiol 2018; 72:112-127. [DOI: 10.1016/j.fm.2017.11.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 11/19/2017] [Accepted: 11/23/2017] [Indexed: 10/18/2022]
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28
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Pereira APM, Sant’Ana AS. Diversity and fate of spore forming bacteria in cocoa powder, milk powder, starch and sugar during processing: A review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.04.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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29
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Soni A, Oey I, Silcock P, Bremer PJ. Impact of temperature, nutrients, pH and cold storage on the germination, growth and resistance of Bacillus cereus spores in egg white. Food Res Int 2018; 106:394-403. [DOI: 10.1016/j.foodres.2018.01.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2017] [Revised: 12/10/2017] [Accepted: 01/06/2018] [Indexed: 12/11/2022]
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30
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Abstract
Despite being resistant to a variety of environmental insults, the bacterial endospore can sense the presence of small molecules and respond by germinating, losing the specialized structures of the dormant spore, and resuming active metabolism, before outgrowing into vegetative cells. Our current level of understanding of the spore germination process in bacilli and clostridia is reviewed, with particular emphasis on the germinant receptors characterized in Bacillus subtilis, Bacillus cereus, and Bacillus anthracis. The recent evidence for a local clustering of receptors in a "germinosome" would begin to explain how signals from different receptors could be integrated. The SpoVA proteins, involved in the uptake of Ca2+-dipicolinic acid into the forespore during sporulation, are also responsible for its release during germination. Lytic enzymes SleB and CwlJ, found in bacilli and some clostridia, hydrolyze the spore cortex: other clostridia use SleC for this purpose. With genome sequencing has come the appreciation that there is considerable diversity in the setting for the germination machinery between bacilli and clostridia.
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Main Groups of Microorganisms of Relevance for Food Safety and Stability. INNOVATIVE TECHNOLOGIES FOR FOOD PRESERVATION 2018. [PMCID: PMC7150063 DOI: 10.1016/b978-0-12-811031-7.00003-0] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Microbiology is important to food safety, production, processing, preservation, and storage. Microbes such as bacteria, molds, and yeasts are employed for the foods production and food ingredients such as production of wine, beer, bakery, and dairy products. On the other hand, the growth and contamination of spoilage and pathogenic microorganisms is considered as one of the main causes to loss of foodstuff nowadays. Although technology, hygienic strategies, and traceability are important factors to prevent and delay microbial growth and contamination, food remains susceptible to spoilage and activity of pathogen microorganisms. Food loss by either spoilage or contaminated food affects food industry and consumers leading to economic losses and increased hospitalization costs. This chapter focuses on general aspects, characteristics, and importance of main microorganisms (bacteria, yeasts, molds, virus, and parasites) involved in food spoilage or contamination: known and recently discovered species; defects and alterations in foodstuff; most common food associated with each foodborne disease; resistance to thermal processing; occurrence in different countries; outbreaks; and associated symptoms.
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Juneja VK, Friedman M, Mohr TB, Silverman M, Mukhopadhyay S. Control of Bacillus cereus
spore germination and outgrowth in cooked rice during chilling by nonorganic and organic apple, orange, and potato peel powders. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13558] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Vijay K. Juneja
- Eastern Regional Research Center, U. S. Department of Agriculture; Agricultural Research Service, 600 East Mermaid Lane; Wyndmoor Pennsylvania 19039
| | - Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, U. S. Department of Agriculture; Agricultural Research Service; Albany California 94710
| | - Tim B. Mohr
- USDA-FSIS-Office of Public Health Science/Science Staff, 530 Center Street, NE, Suite 401; Salem Oregon 97301
| | - Meryl Silverman
- USDA-FSIS-Office of Policy and Program Development/Risk, Innovations, and Management Staff; Washington DC
| | - Sudarsan Mukhopadhyay
- Eastern Regional Research Center, U. S. Department of Agriculture; Agricultural Research Service, 600 East Mermaid Lane; Wyndmoor Pennsylvania 19039
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Tirloni E, Ghelardi E, Celandroni F, Bernardi C, Casati R, Rosshaug PS, Stella S. Bacillus cereus in fresh ricotta: Comparison of growth and Haemolysin BL production after artificial contamination during production or post processing. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.04.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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34
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Trunet C, Carlin F, Coroller L. Investigating germination and outgrowth of bacterial spores at several scales. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.008] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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35
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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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Eijlander RT, Holsappel S, de Jong A, Ghosh A, Christie G, Kuipers OP. SpoVT: From Fine-Tuning Regulator in Bacillus subtilis to Essential Sporulation Protein in Bacillus cereus. Front Microbiol 2016; 7:1607. [PMID: 27790204 PMCID: PMC5061766 DOI: 10.3389/fmicb.2016.01607] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Accepted: 09/26/2016] [Indexed: 12/14/2022] Open
Abstract
Sporulation is a highly sophisticated developmental process adopted by most Bacilli as a survival strategy to withstand extreme conditions that normally do not support microbial growth. A complicated regulatory cascade, divided into various stages and taking place in two different compartments of the cell, involves a number of primary and secondary regulator proteins that drive gene expression directed toward the formation and maturation of an endospore. Such regulator proteins are highly conserved among various spore formers. Despite this conservation, both regulatory and phenotypic differences are observed between different species of spore forming bacteria. In this study, we demonstrate that deletion of the regulatory sporulation protein SpoVT results in a severe sporulation defect in Bacillus cereus, whereas this is not observed in Bacillus subtilis. Although spores are initially formed, the process is stalled at a later stage in development, followed by lysis of the forespore and the mother cell. A transcriptomic investigation of B. cereus ΔspoVT shows upregulation of genes involved in germination, potentially leading to premature lysis of prespores formed. Additionally, extreme variation in the expression of species-specific genes of unknown function was observed. Introduction of the B. subtilis SpoVT protein could partly restore the sporulation defect in the B. cereus spoVT mutant strain. The difference in phenotype is thus more than likely explained by differences in promoter targets rather than differences in mode of action of the conserved SpoVT regulator protein. This study stresses that evolutionary variances in regulon members of sporulation regulators can have profound effects on the spore developmental process and that mere protein homology is not a foolproof predictor of similar phenotypes.
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Affiliation(s)
- Robyn T Eijlander
- Top Institute Food and NutritionWageningen, Netherlands; Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of GroningenGroningen, Netherlands
| | - Siger Holsappel
- Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of Groningen Groningen, Netherlands
| | - Anne de Jong
- Top Institute Food and NutritionWageningen, Netherlands; Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of GroningenGroningen, Netherlands
| | - Abhinaba Ghosh
- Department of Chemical Engineering and Biotechnology, Institute of Biotechnology, University of Cambridge Cambridge, UK
| | - Graham Christie
- Department of Chemical Engineering and Biotechnology, Institute of Biotechnology, University of Cambridge Cambridge, UK
| | - Oscar P Kuipers
- Top Institute Food and NutritionWageningen, Netherlands; Department of Molecular Genetics, Groningen Biomolecular Sciences and Biotechnology Institute, University of GroningenGroningen, Netherlands
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Kakagianni M, Gougouli M, Koutsoumanis KP. Development and application of Geobacillus stearothermophilus growth model for predicting spoilage of evaporated milk. Food Microbiol 2016; 57:28-35. [DOI: 10.1016/j.fm.2016.01.001] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Revised: 12/07/2015] [Accepted: 01/09/2016] [Indexed: 10/22/2022]
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Borch-Pedersen K, Lindbäck T, Madslien EH, Kidd SW, O'Sullivan K, Granum PE, Aspholm M. The Cooperative and Interdependent Roles of GerA, GerK, and Ynd in Germination of Bacillus licheniformis Spores. Appl Environ Microbiol 2016; 82:4279-4287. [PMID: 27208128 PMCID: PMC4959183 DOI: 10.1128/aem.00594-16] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Accepted: 05/01/2016] [Indexed: 12/24/2022] Open
Abstract
UNLABELLED When nutrients are scarce, Bacillus species form metabolically dormant and extremely resistant spores that enable survival over long periods of time under conditions not permitting growth. The presence of specific nutrients triggers spore germination through interaction with germinant receptors located in the spore's inner membrane. Bacillus licheniformis is a biotechnologically important species, but it is also associated with food spoilage and food-borne disease. The B. licheniformis ATCC 14580/DSM13 genome exhibits three gerA family operons (gerA, gerK, and ynd) encoding germinant receptors. We show that spores of B. licheniformis germinate efficiently in response to a range of different single l-amino acid germinants, in addition to a weak germination response seen with d-glucose. Mutational analyses revealed that the GerA and Ynd germination receptors function cooperatively in triggering an efficient germination response with single l-amino acid germinants, whereas the GerK germination receptor is essential for germination with d-glucose. Mutant spores expressing only GerA and GerK or only Ynd and GerK show reduced or severely impaired germination responses, respectively, with single l-amino acid germinants. Neither GerA nor Ynd could function alone in stimulating spore germination. Together, these results functionally characterize the germination receptor operons present in B. licheniformis We demonstrate the overlapping germinant recognition patterns of the GerA and Ynd germination receptors and the cooperative functionalities between GerA, Ynd, and GerK in inducing germination. IMPORTANCE To ensure safe food production and durable foods, there is an obvious need for more knowledge on spore-forming bacteria. It is the process of spore germination that ultimately leads to food spoilage and food poisoning. Bacillus licheniformis is a biotechnologically important species that is also associated with food spoilage and food-borne disease. Despite its importance, the mechanisms of spore germination are poorly characterized in this species. This study provides novel knowledge on germination of B. licheniformis spores. We characterize the germinant recognition profiles of the three germinant receptors present in B. licheniformis spores and demonstrate that the GerA germinant receptor cooperates with the Ynd and GerK germinant receptors to enable an effective germination response to l-amino acids. We also demonstrate that GerK is required for germination in response to the single germinant glucose. This study demonstrates the complex interactions between germinant receptors necessary for efficient germination of B. licheniformis spores.
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Affiliation(s)
- Kristina Borch-Pedersen
- Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, Oslo, Norway
| | - Toril Lindbäck
- Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, Oslo, Norway
| | - Elisabeth H Madslien
- Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, Oslo, Norway
- Forsvarets Forskningsinstitutt FFI, Norwegian Defence Research Establishment, Kjeller, Norway
| | - Shani W Kidd
- Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, Oslo, Norway
| | - Kristin O'Sullivan
- Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, Oslo, Norway
| | - Per Einar Granum
- Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, Oslo, Norway
| | - Marina Aspholm
- Department of Food Safety and Infection Biology, Norwegian University of Life Sciences, Oslo, Norway
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Warda AK, Siezen RJ, Boekhorst J, Wells-Bennik MHJ, de Jong A, Kuipers OP, Nierop Groot MN, Abee T. Linking Bacillus cereus Genotypes and Carbohydrate Utilization Capacity. PLoS One 2016; 11:e0156796. [PMID: 27272929 PMCID: PMC4896439 DOI: 10.1371/journal.pone.0156796] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Accepted: 05/19/2016] [Indexed: 11/19/2022] Open
Abstract
We characterised carbohydrate utilisation of 20 newly sequenced Bacillus cereus strains isolated from food products and food processing environments and two laboratory strains, B. cereus ATCC 10987 and B. cereus ATCC 14579. Subsequently, genome sequences of these strains were analysed together with 11 additional B. cereus reference genomes to provide an overview of the different types of carbohydrate transporters and utilization systems found in B. cereus strains. The combined application of API tests, defined growth media experiments and comparative genomics enabled us to link the carbohydrate utilisation capacity of 22 B. cereus strains with their genome content and in some cases to the panC phylogenetic grouping. A core set of carbohydrates including glucose, fructose, maltose, trehalose, N-acetyl-glucosamine, and ribose could be used by all strains, whereas utilisation of other carbohydrates like xylose, galactose, and lactose, and typical host-derived carbohydrates such as fucose, mannose, N-acetyl-galactosamine and inositol is limited to a subset of strains. Finally, the roles of selected carbohydrate transporters and utilisation systems in specific niches such as soil, foods and the human host are discussed.
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Affiliation(s)
- Alicja K. Warda
- TI Food and Nutrition, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, Wageningen, The Netherlands
| | - Roland J. Siezen
- TI Food and Nutrition, Wageningen, The Netherlands
- Center for Molecular and Biomolecular Informatics, RadboudUMC, Nijmegen, The Netherlands
- Microbial Bioinformatics, Ede, The Netherlands
| | - Jos Boekhorst
- TI Food and Nutrition, Wageningen, The Netherlands
- Center for Molecular and Biomolecular Informatics, RadboudUMC, Nijmegen, The Netherlands
- NIZO Food Research B.V., Ede, The Netherlands
| | | | - Anne de Jong
- TI Food and Nutrition, Wageningen, The Netherlands
- Department of Molecular Genetics, University of Groningen, Groningen, The Netherlands
| | - Oscar P. Kuipers
- TI Food and Nutrition, Wageningen, The Netherlands
- Department of Molecular Genetics, University of Groningen, Groningen, The Netherlands
| | - Masja N. Nierop Groot
- TI Food and Nutrition, Wageningen, The Netherlands
- Wageningen UR Food & Biobased Research, Wageningen, The Netherlands
| | - Tjakko Abee
- TI Food and Nutrition, Wageningen, The Netherlands
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
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Abstract
Bacillus cereus is a foodborne pathogen causing emetic and diarrheal-type syndromes. Here, we report the whole-genome sequences of 11 B. cereus food isolates.
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Transcriptome analysis of Bacillus thuringiensis spore life, germination and cell outgrowth in a vegetable-based food model. Food Microbiol 2016; 55:73-85. [DOI: 10.1016/j.fm.2015.11.006] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2015] [Revised: 11/03/2015] [Accepted: 11/10/2015] [Indexed: 11/19/2022]
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Tumini M, Nagel OG, Molina P, Althaus RL. Novel bioassay using Bacillus megaterium to detect tetracycline in milk. Rev Argent Microbiol 2016; 48:143-6. [PMID: 27131738 DOI: 10.1016/j.ram.2016.02.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Revised: 01/08/2016] [Accepted: 02/23/2016] [Indexed: 11/25/2022] Open
Abstract
Tetracyclines are used for the prevention and control of dairy cattle diseases. Residues of these drugs can be excreted into milk. Thus, the aim of this study was to develop a microbiological method using Bacillus megaterium to detect tetracyclines (chlortetracycline, oxytetracycline and tetracycline) in milk. In order to approximate the limits of detection of the bioassay to the Maximum Residue Limit (100μg/l) for milk tetracycline, different concentrations of chloramphenicol (0, 1000, 1500 and 2000μg/l) were tested. The detection limits calculated were similar to the Maximum Residue Limits when a bioassay using B. megaterium ATCC 9885 spores (2.8×10(8)spores/ml) and chloramphenicol (2000μg/l) was utilized. This bioassay detects 105μg/l of chlortetracycline, 100μg/l of oxytetracycline and 134μg/l of tetracycline in 5h. Therefore, this method is suitable to be incorporated into a microbiological multi-residue system for the identification of tetracyclines in milk.
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Affiliation(s)
- Melisa Tumini
- Cátedra de Biofísica, Departamento de Ciencias Básicas, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2804, 3080 Esperanza, Argentina
| | - Orlando G Nagel
- Cátedra de Biofísica, Departamento de Ciencias Básicas, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2804, 3080 Esperanza, Argentina
| | - Pilar Molina
- Instituto de Ciencia y Tecnología Animal, Universidad Politécnica de Valencia, Camino de Vera 14, 46071 Valencia, Spain
| | - Rafael L Althaus
- Cátedra de Biofísica, Departamento de Ciencias Básicas, Facultad de Ciencias Veterinarias, Universidad Nacional del Litoral, R.P.L. Kreder 2804, 3080 Esperanza, Argentina.
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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: 10.9] [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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Milutinović B, Höfling C, Futo M, Scharsack JP, Kurtz J. Infection of Tribolium castaneum with Bacillus thuringiensis: quantification of bacterial replication within cadavers, transmission via cannibalism, and inhibition of spore germination. Appl Environ Microbiol 2015; 81:8135-44. [PMID: 26386058 PMCID: PMC4651099 DOI: 10.1128/aem.02051-15] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2015] [Accepted: 09/14/2015] [Indexed: 12/18/2022] Open
Abstract
Reproduction within a host and transmission to the next host are crucial for the virulence and fitness of pathogens. Nevertheless, basic knowledge about such parameters is often missing from the literature, even for well-studied bacteria, such as Bacillus thuringiensis, an endospore-forming insect pathogen, which infects its hosts via the oral route. To characterize bacterial replication success, we made use of an experimental oral infection system for the red flour beetle Tribolium castaneum and developed a flow cytometric assay for the quantification of both spore ingestion by the individual beetle larvae and the resulting spore load after bacterial replication and resporulation within cadavers. On average, spore numbers increased 460-fold, showing that Bacillus thuringiensis grows and replicates successfully in insect cadavers. By inoculating cadaver-derived spores and spores from bacterial stock cultures into nutrient medium, we next investigated outgrowth characteristics of vegetative cells and found that cadaver-derived bacteria showed reduced growth compared to bacteria from the stock cultures. Interestingly, this reduced growth was a consequence of inhibited spore germination, probably originating from the host and resulting in reduced host mortality in subsequent infections by cadaver-derived spores. Nevertheless, we further showed that Bacillus thuringiensis transmission was possible via larval cannibalism when no other food was offered. These results contribute to our understanding of the ecology of Bacillus thuringiensis as an insect pathogen.
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Affiliation(s)
- Barbara Milutinović
- Institute for Evolution and Biodiversity, University of Münster, Münster, Germany
| | - Christina Höfling
- Institute for Evolution and Biodiversity, University of Münster, Münster, Germany
| | - Momir Futo
- Institute for Evolution and Biodiversity, University of Münster, Münster, Germany
| | - Jörn P Scharsack
- Institute for Evolution and Biodiversity, University of Münster, Münster, Germany
| | - Joachim Kurtz
- Institute for Evolution and Biodiversity, University of Münster, Münster, Germany
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Indirect Manganese Removal by Stenotrophomonas sp. and Lysinibacillus sp. Isolated from Brazilian Mine Water. BIOMED RESEARCH INTERNATIONAL 2015; 2015:925972. [PMID: 26697496 PMCID: PMC4678070 DOI: 10.1155/2015/925972] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/06/2015] [Revised: 11/09/2015] [Accepted: 11/11/2015] [Indexed: 11/17/2022]
Abstract
Manganese is a contaminant in the wastewaters produced by Brazilian mining operations, and the removal of the metal is notoriously difficult because of the high stability of the Mn(II) ion in aqueous solutions. To explore a biological approach for removing excessive amounts of aqueous Mn(II), we investigated the potential of Mn(II) oxidation by both consortium and bacterial isolates from a Brazilian manganese mine. A bacterial consortium was able to remove 99.7% of the Mn(II). A phylogenetic analysis of isolates demonstrated that the predominant microorganisms were members of Stenotrophomonas, Bacillus, and Lysinibacillus genera. Mn(II) removal rates between 58.5% and 70.9% were observed for Bacillus sp. and Stenotrophomonas sp. while the Lysinibacillus isolate 13P removes 82.7%. The catalytic oxidation of Mn(II) mediated by multicopper oxidase was not properly detected; however, in all of the experiments, a significant increase in the pH of the culture medium was detected. No aggregates inside the cells grown for a week were found by electronic microscopy. Nevertheless, an energy-dispersive X-ray spectroscopy of the isolates revealed the presence of manganese in Stenotrophomonas sp. and Lysinibacillus sp. grown in K medium. These results suggest that members of Stenotrophomonas and Lysinibacillus genera were able to remove Mn(II) by a nonenzymatic pathway.
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Abstract
The tetracyclines (TCs) are widely used in the treatment of several diseases of cattle and their residues may be present in milk. To control these residues it is necessary to have available inexpensive screening methods, user-friendly and capable of analysing a high number of samples. The purpose of this study was to design a bioassay of microbiological inhibition in microtiter plates with spores of Bacillus pumilus to detect TCs at concentrations corresponding to the Maximum Residue Limits (MRLs). Several complementary experiments were performed to design the bioassay. In the first study, we determined the concentration of spores that produce a change in the bioassay's relative absorbance in a short time period. Subsequently, we assessed the concentration of chloramphenicol required to decrease the detection limit (DL) of TCs at MRLs levels. Thereafter, specificity, DL and cross-specificity of the bioassay were estimated. The most appropriate microbiological inhibition assay had a B. pumilus concentration of 1·6 × 109 spores/ml, fortified with 2500 μg chloramphenicol/l (CAP) in Mueller Hinton culture medium using brilliant black and toluidine blue as redox indicator. This bioassay detected 117 μg chlortetracycline/l, 142 μg oxytetracycline/l and 105 μg tetracycline/l by means of a change in the indicator's colour in a period of 5 h. The method showed good specificity (97·9%) which decreased slightly (93·3%) in milk samples with high somatic cell counts (>250 000 cells/ml). Furthermore, other antimicrobials studied (except neomycin) must be present in milk at high concentrations (from >5 to >100 MRLs) to produce positive results in this assay, indicating a low cross specificity.
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Warda AK, den Besten HMW, Sha N, Abee T, Nierop Groot MN. Influence of food matrix on outgrowth heterogeneity of heat damaged Bacillus cereus spores. Int J Food Microbiol 2015; 201:27-34. [PMID: 25727186 DOI: 10.1016/j.ijfoodmicro.2015.02.010] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2014] [Revised: 01/20/2015] [Accepted: 02/02/2015] [Indexed: 11/26/2022]
Abstract
Spoilage of heat treated foods can be caused by the presence of surviving spore-formers. It is virtually impossible to prevent contamination at the primary production level as spores are ubiquitous present in the environment and can contaminate raw products. As a result spore inactivation treatments are widely used by food producing industries to reduce the microbial spore loads. However consumers prefer mildly processed products that have less impact on its quality and this trend steers industry towards milder preservation treatments. Such treatments may result in damaged instead of inactivated spores, and these spores may germinate, repair, and grow out, possibly leading to quality and safety issues. The ability to repair and grow out is influenced by the properties of the food matrix. In the current communication we studied the outgrowth from heat damaged Bacillus cereus ATCC 14579 spores on Anopore membrane, which allowed following outgrowth heterogeneity of individual spores on broccoli and rice-based media as well as standard and mildly acidified (pH 5.5) meat-based BHI. Rice, broccoli and BHI pH 5.5 media resulted in delayed outgrowth from untreated spores, and increased heterogeneity compared to BHI pH 7.4, with the most pronounced effect in rice media. Exposure to wet heat for 1 min at 95 °C caused 2 log inactivation and approximately 95% of the spores in the surviving fraction were damaged resulting in substantial delay in outgrowth based on the time required to reach a maximum microcolony size of 256 cells. The delay was most pronounced for heat-treated spores on broccoli medium followed by spores on rice media (both untreated and treated). Interestingly, the increase in outgrowth heterogeneity of heat treated spores on BHI pH 7.4 was more pronounced than on rice, broccoli and BHI pH 5.5 conceivably reflecting that conditions in BHI pH 7.4 better support spore damage repair. This study compares the effects of three main factors, namely heat treatment, pH of BHI and the effect of food matrix highlighting the impact of different (model) food recovery media on outgrowth efficiency and heterogeneity of non-heat-treated and heat-damaged B. cereus spores.
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Affiliation(s)
- Alicja K Warda
- TI Food and Nutrition, Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands; Food & Biobased Research, Wageningen UR, Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - Na Sha
- Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands
| | - Tjakko Abee
- TI Food and Nutrition, Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands.
| | - Masja N Nierop Groot
- TI Food and Nutrition, Wageningen, The Netherlands; Food & Biobased Research, Wageningen UR, Wageningen, The Netherlands
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Trunet C, Mtimet N, Mathot AG, Postollec F, Leguerinel I, Sohier D, Couvert O, Carlin F, Coroller L. Modeling the recovery of heat-treated Bacillus licheniformis Ad978 and Bacillus weihenstephanensis KBAB4 spores at suboptimal temperature and pH using growth limits. Appl Environ Microbiol 2015; 81:562-8. [PMID: 25381235 PMCID: PMC4277591 DOI: 10.1128/aem.02520-14] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2014] [Accepted: 10/30/2014] [Indexed: 11/20/2022] Open
Abstract
The apparent heat resistance of spores of Bacillus weihenstephanensis and Bacillus licheniformis was measured and expressed as the time to first decimal reduction (δ value) at a given recovery temperature and pH. Spores of B. weihenstephanensis were produced at 30°C and 12°C, and spores of B. licheniformis were produced at 45°C and 20°C. B. weihenstephanensis spores were then heat treated at 85°C, 90°C, and 95°C, and B. licheniformis spores were heat treated at 95°C, 100°C, and 105°C. Heat-treated spores were grown on nutrient agar at a range of temperatures (4°C to 40°C for B. weihenstephanensis and 15°C to 60°C for B. licheniformis) or a range of pHs (between pH 4.5 and pH 9.5 for both strains). The recovery temperature had a slight effect on the apparent heat resistance, except very near recovery boundaries. In contrast, a decrease in the recovery pH had a progressive impact on apparent heat resistance. A model describing the heat resistance and the ability to recover according to the sporulation temperature, temperature of treatment, and recovery temperature and pH was proposed. This model derived from secondary mathematical models for growth prediction. Previously published cardinal temperature and pH values were used as input parameters. The fitting of the model with apparent heat resistance data obtained for a wide range of spore treatment and recovery conditions was highly satisfactory.
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Affiliation(s)
- C Trunet
- ADRIA Développement, UMT14.01 SPORE-RISK, Z.A. de Creac'h Gwen, Quimper, France Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, ScInBioS, Quimper, France
| | - N Mtimet
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, ScInBioS, Quimper, France Bonduelle, Villeneuve d'Ascq, France
| | - A-G Mathot
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, ScInBioS, Quimper, France
| | - F Postollec
- ADRIA Développement, UMT14.01 SPORE-RISK, Z.A. de Creac'h Gwen, Quimper, France
| | - I Leguerinel
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, ScInBioS, Quimper, France
| | - D Sohier
- ADRIA Développement, UMT14.01 SPORE-RISK, Z.A. de Creac'h Gwen, Quimper, France
| | - O Couvert
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, ScInBioS, Quimper, France
| | - F Carlin
- INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Avignon, France Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, Avignon, France
| | - L Coroller
- Université de Brest, EA3882, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, UMT14.01 SPORE-RISK, ScInBioS, Quimper, France
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Omotade TO, Bernhards RC, Klimko CP, Matthews ME, Hill AJ, Hunter MS, Webster WM, Bozue JA, Welkos SL, Cote CK. The impact of inducing germination of Bacillus anthracis and Bacillus thuringiensis spores on potential secondary decontamination strategies. J Appl Microbiol 2014; 117:1614-33. [PMID: 25196092 DOI: 10.1111/jam.12644] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2014] [Revised: 09/03/2014] [Accepted: 09/03/2014] [Indexed: 12/22/2022]
Abstract
AIMS Decontamination and remediation of a site contaminated by the accidental or intentional release of fully virulent Bacillus anthracis spores are difficult, costly and potentially damaging to the environment. Development of novel decontamination strategies that have minimal environmental impacts remains a high priority. Although ungerminated spores are amongst the most resilient organisms known, once exposed to germinants, the germinating spores, in some cases, become susceptible to antimicrobial environments. We evaluated the concept that once germinated, B. anthracis spores would be less hazardous and significantly easier to remediate than ungerminated dormant spores. METHODS AND RESULTS Through in vitro germination and sensitivity assays, we demonstrated that upon germination, B. anthracis Ames spores and Bacillus thuringiensis Al Hakam spores (serving as a surrogate for B. anthracis) become susceptible to environmental stressors. The majority of these germinated B. anthracis and B. thuringiensis spores were nonviable after exposure to a defined minimal germination-inducing solution for prolonged periods of time. Additionally, we examined the impact of potential secondary disinfectant strategies including bleach, hydrogen peroxide, formaldehyde and artificial UV-A, UV-B and UV-C radiation, employed after a 60-min germination-induction step. Each secondary disinfectant employs a unique mechanism of killing; as a result, germination-induction strategies are better suited for some secondary disinfectants than others. CONCLUSIONS These results provide evidence that the deployment of an optimal combination strategy of germination-induction/secondary disinfection may be a promising aspect of wide-area decontamination following a B. anthracis contamination event. SIGNIFICANCE AND IMPACT OF THE STUDY By inducing spores to germinate, our data confirm that the resulting cells exhibit sensitivities that can be leveraged when paired with certain decontamination measures. This increased susceptibility could be exploited to devise more efficient and safe decontamination measures and may obviate the need for more stringent methods that are currently in place.
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Affiliation(s)
- T O Omotade
- Bacteriology Division, United States Army Medical Research Institute of Infectious Diseases (USAMRIID), Frederick, MD, USA
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Alzahrani OM, Moir A. Spore germination and germinant receptor genes in wild strains of Bacillus subtilis. J Appl Microbiol 2014; 117:741-9. [PMID: 24916603 DOI: 10.1111/jam.12566] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Revised: 06/03/2014] [Accepted: 06/04/2014] [Indexed: 11/25/2022]
Abstract
AIMS To compare the germination of laboratory and wild strains of Bacillus subtilis. METHODS AND RESULTS The spore germination of B. subtilis 168 (subsp. subtilis) was compared with that of the laboratory strain W23 (subsp. spizizenii) and desert-sourced isolates, including one member of subsp. subtilis (RO-NN-1), strains TU-B-10, RO-E-2, N10 and DV1-B-1, (all subsp. spizizenii), the B. mojavensis strain RO-H-1 and a B. subtilis natto strain. All germinated in L-alanine, although some were slower, and some 10-fold less sensitive to germinant. All germinated in calcium dipicolinate (CaDPA). Germination in asparagine, glucose, fructose + KCl was slow and incomplete in many of the strains, and decoating RO-NN-1 and W23 spores did not restore germination rates. Comparing the sequences of B. subtilis strains 168, RO-NN-1, W23, TU-B-10 and DV1-B-1, the operons encoding GerA, B and K germinant receptors were intact, although the two additional operons yndDEF and yfkQRST had suffered deletions or were absent in several spizizenii strains. CONCLUSIONS Wild strains possess an efficient germination machinery for L-alanine germination. AGFK germination is often less efficient, the gerB genes more diverged, and the two germinant receptor operons of unknown function have been lost from the genome in many subsp. spizizenii strains. SIGNIFICANCE AND IMPACT OF THE STUDY The two major subspecies of B. subtilis have conserved GerA receptor function, confirming its importance, at least in the natural environments of these strains.
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Affiliation(s)
- O M Alzahrani
- Department of Molecular Biology and Biotechnology, University of Sheffield, Sheffield, UK; Department of Biotechnology, Taif University, Taif, Saudi Arabia
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