Activation of Bacillus spores at moderately elevated temperatures (30–33 °C)

The time/temperature profiles experienced by spores on the track from their natural sporulation environment to consumable food products may be highly diverse. Temperature has been documented as an important factor that may activate spores, i.e. potentiates spores to germinate. There is, however, lim...

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Bibliographic Details
Published in:Antonie van Leeuwenhoek 2013-03, Vol.103 (3), p.693-700
Main Authors: Løvdal, Irene Stranden, Granum, Per Einar, Rosnes, Jan Thomas, Løvdal, Trond
Format: Article
Language:English
Subjects:
Bacillus - growth & development
Bacillus - radiation effects
Bacteria
Biomedical and Life Sciences
Food Microbiology - methods
Food safety
Life Sciences
Medical Microbiology
Microbiology
Plant Sciences
Short Communication
Soil Science & Conservation
Spores, Bacterial - growth & development
Spores, Bacterial - radiation effects
Temperature
Temperature effects
Time Factors
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Summary:The time/temperature profiles experienced by spores on the track from their natural sporulation environment to consumable food products may be highly diverse. Temperature has been documented as an important factor that may activate spores, i.e. potentiates spores to germinate. There is, however, limited knowledge about the relationship between the expected temperature history and the subsequent germination characteristics of bacterial spores. We show here that the germination rate of five different Bacillus spore populations, represented by strains of Bacillus cereus , Bacillus weihenstephanensis , Bacillus pumilus , Bacillus licheniformis and Bacillus subtilis could be increased following 1 week storage at moderately elevated temperatures, 30–33 °C, compared to spores stored at 3–8 °C. The results imply that spores contamination routes to foods, specifically the temperature history, could be highly relevant data in predictive modeling of food spoilage and safety. Activation at these moderately elevated temperatures may be a native form of spore activation in their natural habitats, knowledge that also could be useful in development of decontamination strategies for mildly heated foods.
ISSN:0003-6072
1572-9699
DOI:10.1007/s10482-012-9839-3