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Cardin M, Cardazzo B, Coton M, Carraro L, Lucchini R, Novelli E, Coton E, Mounier J. Ecological diversity and associated volatilome of typical mountain Caciotta cheese from Italy. Int J Food Microbiol 2024; 411:110523. [PMID: 38134579 DOI: 10.1016/j.ijfoodmicro.2023.110523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2023] [Revised: 11/24/2023] [Accepted: 12/10/2023] [Indexed: 12/24/2023]
Abstract
Traditional products are particularly appreciated by consumers and among these products, cheese is a major contributor to the Italian mountainous area economics. In this study, shotgun metagenomics and volatilomics were used to understand the biotic and abiotic factors contributing to mountain Caciotta cheese typicity and diversity. Results showed that the origin of cheese played a significant role; however, curd cooking temperature, pH, salt concentration and water activity also had an impact. Viral communities exhibited higher biodiversity and discriminated cheese origins in terms of production farms. Among the most dominant bacteria, Streptococcus thermophilus showed higher intraspecific diversity and closer relationship to production farm when compared to Lactobacillus delbrueckii. However, despite a few cases in which the starter culture was phylogenetically separated from the most dominant strains sequenced in the cheese, starter cultures and dominant cheese strains clustered together suggesting substantial starter colonization in mountain Caciotta cheese. The Caciotta cheese volatilome contained prominent levels of alcohols and ketones, accompanied by lower proportions of terpenes. Volatile profile not only demonstrated a noticeable association with production farm but also significant differences in the relative abundances of enzymes connected to flavor development. Moreover, correlations of different non-homologous isofunctional enzymes highlighted specific contributions to the typical flavor of mountain Caciotta cheese. Overall, this study provides a deeper understanding of the factors shaping typical mountain Caciotta cheese, and the potential of metagenomics for characterizing and potentially authenticating food products.
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Affiliation(s)
- Marco Cardin
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy; Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Barbara Cardazzo
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy.
| | - Monika Coton
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Lisa Carraro
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Rosaria Lucchini
- Italian Health Authority and Research Organization for Animal Health and Food Safety (Istituto zooprofilattico sperimentale delle Venezie), Viale Università 10, 35020 Legnaro, PD, Italy
| | - Enrico Novelli
- Department of Comparative Biomedicine and Food Science, University of Padova, Viale Università 16, 35020 Legnaro, PD, Italy
| | - Emmanuel Coton
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
| | - Jérôme Mounier
- Univ Brest, INRAE, Laboratoire Universitaire de Biodiversité et Écologie Microbienne, F-29280 Plouzané, France
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Park KM, Kim HJ, Choi JY, Koo M. Antimicrobial Effect of Acetic Acid, Sodium Hypochlorite, and Thermal Treatments against Psychrotolerant Bacillus cereus Group Isolated from Lettuce ( Lactuca sativa L.). Foods 2021; 10:foods10092165. [PMID: 34574273 PMCID: PMC8467346 DOI: 10.3390/foods10092165] [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: 08/13/2021] [Revised: 09/01/2021] [Accepted: 09/10/2021] [Indexed: 11/20/2022] Open
Abstract
Various food products distributed throughout the cold chain can present a health risk for consumers due to the presence of psychrotolerant B. cereus group species that possess enterotoxin genes and antibiotic resistance. As these bacteria can grow at the low temperatures used in the food industry, this study evaluated the antimicrobial efficacy of acetic acid, sodium hypochlorite, and thermal treatments for inhibition of psychrotolerant strains and the effect that differences in activation temperature (30 °C and 10 °C) have on their efficacy. The minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and bacterial growth assay of acetic acid and thermal treatment showed an equal or higher antimicrobial efficacy in isolates activated at 10 °C than in those activated at 30 °C. In particular, psychrotolerant strains from the B. cereus group were completely eliminated with 0.25% acetic acid, regardless of the activation temperature. The possibility of tolerance was determined by observing responses in cells activated at 10 and 30 °C when exposed to different concentrations of sodium hypochlorite. Five isolates activated at 10 °C exhibited enhanced survivability in sodium hypochlorite compared to isolates activated at 30 °C, and these isolates were able to grow in sodium hypochlorite at concentrations of 250 ppm or higher. Although a significant difference in antimicrobial efficacy was observed for psychrotolerant B. cereus group strains depending on the activation temperature, acetic acid may be the most effective antimicrobial agent against psychrotolerant B. cereus species isolated from food products distributed in a cold chain.
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Affiliation(s)
- Kyung-Min Park
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
| | - Hyun-Jung Kim
- Department of Research Group of Consumer Safety, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea;
- Food Biotechnology, University of Science and Technology (UST), Yuseong-gu, Daejeon 34113, Korea
| | - Ji-Yoen Choi
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
| | - Minseon Koo
- Department of Food Analysis Center, Korea Research Institute, Wanju-gun 55365, Jeollabuk-do, Korea; (K.-M.P.); (J.-Y.C.)
- Food Biotechnology, University of Science and Technology (UST), Yuseong-gu, Daejeon 34113, Korea
- Correspondence: ; Tel.: +82-63-219-9161
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3
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Fuhren J, Schwalbe M, Rösch C, Nijland R, Wels M, Schols HA, Kleerebezem M. Dietary Inulin Increases Lactiplantibacillus plantarum Strain Lp900 Persistence in Rats Depending on the Dietary-Calcium Level. Appl Environ Microbiol 2021; 87:e00122-21. [PMID: 33608291 PMCID: PMC8091021 DOI: 10.1128/aem.00122-21] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Accepted: 02/12/2021] [Indexed: 12/20/2022] Open
Abstract
Synbiotics are food supplements that combine probiotics and prebiotics to synergistically elicit health benefits in the consumer. Lactiplantibacillus plantarum strains display high survival during transit through the mammalian gastrointestinal tract and were shown to have health-promoting properties. Growth on the fructose polysaccharide inulin is relatively uncommon in L. plantarum, and in this study we describe FosE, a plasmid-encoded β-fructosidase of L. plantarum strain Lp900 which has inulin-hydrolyzing properties. FosE contains an LPxTG-like motif involved in sortase-dependent cell wall anchoring but is also (partially) released in the culture supernatant. In addition, we examined the effect of diet supplementation with inulin on the intestinal persistence of Lp900 in adult male Wistar rats in diets with distinct calcium levels. Inulin supplementation in high-dietary-calcium diets significantly increased the intestinal persistence of L. plantarum Lp900, whereas this effect was not observed upon inulin supplementation of the low-calcium diet. Moreover, intestinal persistence of L. plantarum Lp900 was determined when provided as a probiotic (by itself) or as a synbiotic (i.e., in an inulin suspension) in rats that were fed unsupplemented diets containing the different calcium levels, revealing that the synbiotic administration increased bacterial survival and led to higher abundance of L. plantarum Lp900 in rats, particularly in a low-calcium-diet context. Our findings demonstrate that inulin supplementation can significantly enhance the intestinal delivery of L. plantarum Lp900 but that this effect strongly depends on calcium levels in the diet.IMPORTANCE Synbiotics combine probiotics with prebiotics to synergistically elicit a health benefit in the consumer. Previous studies have shown that prebiotics can selectively stimulate the growth in the intestine of specific bacterial strains. In synbiotic supplementations the prebiotics constituent could increase the intestinal persistence and survival of accompanying probiotic strain(s) and/or modulate the endogenous host microbiota to contribute to the synergistic enhancement of the health-promoting effects of the synbiotic constituents. Our study establishes a profound effect of dietary-calcium-dependent inulin supplementation on the intestinal persistence of inulin-utilizing L. plantarum Lp900 in rats. We also show that in rats on a low-dietary-calcium regime, the survival and intestinal abundance of L. plantarum Lp900 are significantly increased by administering it as an inulin-containing synbiotic. This study demonstrates that prebiotics can enhance the intestinal delivery of specific probiotics and that the prebiotic effect is profoundly influenced by the calcium content of the diet.
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Affiliation(s)
- Jori Fuhren
- Host-Microbe Interactomics Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Markus Schwalbe
- Host-Microbe Interactomics Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Christiane Rösch
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Reindert Nijland
- Marine Animal Ecology Group, Wageningen University & Research, Wageningen, The Netherlands
| | | | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Michiel Kleerebezem
- Host-Microbe Interactomics Group, Wageningen University & Research, Wageningen, The Netherlands
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Hyperosmotic Adaptation of Pseudomonas protegens SN15-2 Helps Cells to Survive at Lethal Temperatures. BIOTECHNOL BIOPROC E 2020. [DOI: 10.1007/s12257-019-0430-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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5
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Wang X, Tang D, Wang W. Adaptation strategies of
Pseudomonas protegens
SN15‐2 to hyperosmotic growth environment. J Appl Microbiol 2020; 128:1720-1734. [DOI: 10.1111/jam.14582] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 01/02/2020] [Accepted: 01/12/2020] [Indexed: 12/12/2022]
Affiliation(s)
- X. Wang
- State Key Laboratory of Bioreactor Engineering East China University of Science and Technology Shanghai China
| | - D. Tang
- State Key Laboratory of Bioreactor Engineering East China University of Science and Technology Shanghai China
| | - W. Wang
- State Key Laboratory of Bioreactor Engineering East China University of Science and Technology Shanghai China
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6
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Effect of inorganic salt stress on the thermotolerance and ethanol production at high temperature of Pichia kudriavzevii. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1339-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022] Open
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7
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den Besten HM, Wells-Bennik MH, Zwietering MH. Natural Diversity in Heat Resistance of Bacteria and Bacterial Spores: Impact on Food Safety and Quality. Annu Rev Food Sci Technol 2018; 9:383-410. [DOI: 10.1146/annurev-food-030117-012808] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Heidy M.W. den Besten
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
| | - Marjon H.J. Wells-Bennik
- NIZO Food Research B.V., 6718 ZB, Ede, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
| | - Marcel H. Zwietering
- Laboratory of Food Microbiology, Wageningen University, 6700 AA Wageningen, The Netherlands
- Top Institute Food and Nutrition, 6709 PA, Wageningen, The Netherlands
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8
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Guérin A, Dargaignaratz C, Clavel T, Broussolle V, Nguyen-The C. Heat-resistance of psychrotolerant Bacillus cereus vegetative cells. Food Microbiol 2017; 64:195-201. [PMID: 28213026 DOI: 10.1016/j.fm.2017.01.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2016] [Revised: 01/17/2017] [Accepted: 01/19/2017] [Indexed: 12/31/2022]
Abstract
Spores of psychrotolerant strains of the foodborne pathogen Bacillus cereus can multiply during storage of cooked or pasteurized, refrigerated foods and can represent a risk if these cells are not eliminated during reheating of food product before consumption. We determined the heat-resistance of psychrotolerant B. cereus vegetative cells at different heating temperatures in laboratory medium and compared it with that of thermotolerant B. cereus vegetative cells. The z values, based on times for a 3 log10 reduction, of the vegetative cells of the three psychrotolerant phylogenetic groups of B. cereus varied between 3.02 °C and 4.84 °C. The temperature at which a 3 log10 reduction was achieved in 10 min varied between 47.6 °C and 49.2 °C for psychrotolerant vegetative cells and it was around 54.8 °C for thermotolerant vegetative cells. Moreover, 0.4 min at 60 °C would be sufficient for a 6 log10 CFU/ml reduction of the most heat resistant psychrotolerant B. cereus vegetative cells. These data clearly showed that psychrotolerant B. cereus vegetative cells can be rapidly eliminated by a mild heat treatment such as food reheating.
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Affiliation(s)
- Alizée Guérin
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France
| | - Claire Dargaignaratz
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France
| | - Thierry Clavel
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France
| | - Véronique Broussolle
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France
| | - Christophe Nguyen-The
- UMR408 SQPOV « Sécurité et Qualité des Produits d'Origine Végétale », INRA, University of Avignon, 84000 Avignon, France.
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9
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den Besten HM, Aryani DC, Metselaar KI, Zwietering MH. Microbial variability in growth and heat resistance of a pathogen and a spoiler: All variabilities are equal but some are more equal than others. Int J Food Microbiol 2017; 240:24-31. [DOI: 10.1016/j.ijfoodmicro.2016.04.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/14/2016] [Accepted: 04/22/2016] [Indexed: 11/25/2022]
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10
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Beblo-Vranesevic K, Galinski EA, Rachel R, Huber H, Rettberg P. Influence of osmotic stress on desiccation and irradiation tolerance of (hyper)-thermophilic microorganisms. Arch Microbiol 2016; 199:17-28. [PMID: 27443666 DOI: 10.1007/s00203-016-1269-6] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Revised: 06/27/2016] [Accepted: 07/13/2016] [Indexed: 11/25/2022]
Abstract
This study examined the influence of prior salt adaptation on the survival rate of (hyper)-thermophilic bacteria and archaea after desiccation and UV or ionizing irradiation treatment. Survival rates after desiccation of Hydrogenothermus marinus and Archaeoglobus fulgidus increased considerably when the cells were cultivated at higher salt concentrations before drying. By doubling the concentration of NaCl, a 30 times higher survival rate of H. marinus after desiccation was observed. Under salt stress, the compatible solute diglycerol phosphate in A. fulgidus and glucosylglycerate in H. marinus accumulated in the cytoplasm. Several different compatible solutes were added as protectants to A. fulgidus and H. marinus before desiccation treatment. Some of these had similar effects as intracellularly produced compatible solutes. The survival rates of H. marinus and A. fulgidus after exposure to UV-C (254 nm) or ionizing X-ray/gamma radiation were irrespective of the salt-induced synthesis or the addition of compatible solutes.
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Affiliation(s)
- Kristina Beblo-Vranesevic
- Institute of Aerospace Medicine, Radiation Biology Division, German Aerospace Center (DLR e.V.), Linder Höhe, 51147, Cologne, Germany.
| | - Erwin A Galinski
- Institute of Microbiology and Biotechnology, Rheinische Friedrich-Wilhelms University, Bonn, Germany
| | - Reinhard Rachel
- Faculty of Biology and Preclinical Medicine, Center for Electron Microscopy, University Regensburg, Regensburg, Germany
| | - Harald Huber
- Faculty of Biology and Preclinical Medicine, Institute for Microbiology and Archaea Center, University of Regensburg, Regensburg, Germany
| | - Petra Rettberg
- Institute of Aerospace Medicine, Radiation Biology Division, German Aerospace Center (DLR e.V.), Linder Höhe, 51147, Cologne, Germany
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11
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Aryani DC, den Besten HMW, Hazeleger WC, Zwietering MH. Quantifying variability on thermal resistance of Listeria monocytogenes. Int J Food Microbiol 2014; 193:130-8. [PMID: 25462932 DOI: 10.1016/j.ijfoodmicro.2014.10.021] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2014] [Revised: 10/13/2014] [Accepted: 10/19/2014] [Indexed: 10/24/2022]
Abstract
Knowledge of the impact of strain variability and growth history on thermal resistance is needed to provide a realistic prediction and an adequate design of thermal treatments. In the present study, apart from quantifying strain variability on thermal resistance of Listeria monocytogenes, also biological variability and experimental variability were determined to prioritize their importance. Experimental variability was defined as the repeatability of parallel experimental replicates and biological variability was defined as the reproducibility of biologically independent reproductions. Furthermore, the effect of growth history was quantified. The thermal inactivation curves of 20 L. monocytogenes strains were fitted using the modified Weibull model, resulting in total 360 D-value estimates. The D-value ranged from 9 to 30 min at 55 °C; from 0.6 to 4 min at 60 °C; and from 0.08 to 0.6 min at 65 °C. The estimated z-values of all strains ranged from 4.4 to 5.7 °C. The strain variability was ten times higher than the experimental variability and four times higher than the biological variability. Furthermore, the effect of growth history on thermal resistance variability was not significantly different from that of strain variability and was mainly determined by the growth phase.
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Affiliation(s)
- D C Aryani
- Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - H M W den Besten
- Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
| | - W C Hazeleger
- Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
| | - M H Zwietering
- Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands; Laboratory of Food Microbiology, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands
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12
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Dahlsten E, Lindström M, Korkeala H. Mechanisms of food processing and storage-related stress tolerance in Clostridium botulinum. Res Microbiol 2014; 166:344-52. [PMID: 25303833 DOI: 10.1016/j.resmic.2014.09.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Revised: 09/26/2014] [Accepted: 09/26/2014] [Indexed: 12/28/2022]
Abstract
Vegetative cultures of Clostridium botulinum produce the extremely potent botulinum neurotoxin, and may jeopardize the safety of foods unless sufficient measures to prevent growth are applied. Minimal food processing relies on combinations of mild treatments, primarily to avoid deterioration of the sensory qualities of the food. Tolerance of C. botulinum to minimal food processing is well characterized. However, data on effects of successive treatments on robustness towards further processing is lacking. Developments in genetic manipulation tools and the availability of annotated genomes have allowed identification of genetic mechanisms involved in stress tolerance of C. botulinum. Most studies focused on low temperature, and the importance of various regulatory mechanisms in cold tolerance of C. botulinum has been demonstrated. Furthermore, novel roles in cold tolerance were shown for metabolic pathways under the control of these regulators. A role for secondary oxidative stress in tolerance to extreme temperatures has been proposed. Additionally, genetic mechanisms related to tolerance to heat, low pH, and high salinity have been characterized. Data on genetic stress-related mechanisms of psychrotrophic Group II C. botulinum strains are scarce; these mechanisms are of interest for food safety research and should thus be investigated. This minireview encompasses the importance of C. botulinum as a food safety hazard and its central physiological characteristics related to food-processing and storage-related stress. Special attention is given to recent findings considering genetic mechanisms C. botulinum utilizes in detecting and countering these adverse conditions.
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Affiliation(s)
- Elias Dahlsten
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P. O. Box 66, FI-00014 Helsinki, Finland.
| | - Miia Lindström
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P. O. Box 66, FI-00014 Helsinki, Finland.
| | - Hannu Korkeala
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P. O. Box 66, FI-00014 Helsinki, Finland.
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Desriac N, Postollec F, Coroller L, Sohier D, Abee T, den Besten H. Prediction of Bacillus weihenstephanensis acid resistance: The use of gene expression patterns to select potential biomarkers. Int J Food Microbiol 2013; 167:80-6. [DOI: 10.1016/j.ijfoodmicro.2013.03.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2012] [Revised: 02/21/2013] [Accepted: 03/08/2013] [Indexed: 11/26/2022]
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14
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Catalase activity as a biomarker for mild-stress-induced robustness in Bacillus weihenstephanensis. Appl Environ Microbiol 2012; 79:57-62. [PMID: 23064331 DOI: 10.1128/aem.02282-12] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Microorganisms are able to survive and grow in changing environments by activating stress adaptation mechanisms which may enhance bacterial robustness. Stress-induced enhanced robustness complicates the predictability of microbial inactivation. Using psychrotolerant Bacillus weihenstephanensis strain KBAB4 as a model, we investigated the impact of the culturing temperature on mild-oxidative-stress-induced (cross-)protection toward multiple stresses, including severe oxidative, heat, and acid stresses. Culturing at a refrigeration temperature (7°C) compared to the optimal growth temperature (30°C) affected both the robustness level of B. weihenstephanensis and the oxidative stress adaptive response. Scavengers of reactive oxygen species have a crucial role in adaptation to oxidative stresses, and this points to a possible predictive role in mild-oxidative-stress-induced robustness. Therefore, the catalase activity was determined upon mild oxidative stress treatment and was demonstrated to be significantly correlated with the robustness level of mild-stress-treated cells toward severe oxidative and heat stresses but not toward severe acid stress for cells grown at both refrigeration and optimal temperatures. The quantified correlations supported the predictive quality of catalase activity as a biomarker and also underlined that the predictive quality is stress specific. Biomarkers that are able to predict stress-induced enhanced robustness can be used to better understand stress adaptation mechanisms and might allow the design of effective combinations of hurdles to control microbial behavior.
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