Quantifying the effect of sorbic acid, heat and combination of both on germination and outgrowth of Bacillus subtilis spores at single cell resolution

Food Microbiology
Rachna PandeyStanley Brul

Abstract

Bacillus subtilis spores are a problem for the food industry as they are able to survive preservation processes. The spores often reside in food products, where their inherent protection against various stress treatments causes food spoilage. Sorbic acid is widely used as a weak acid preservative in the food industry. Its effect on spore germination and outgrowth in a combined, 'hurdle', preservation setting has gained limited attention. Therefore, the effects of mild sorbic acid (3 mM), heat-treatment (85 °C for 10 min) and a combination of both mild stresses on germination and outgrowth of B. subtilis 1A700 spores were analysed at single spore level. The heat-treatment of the spore population resulted in a germination efficiency of 46.8% and an outgrowth efficiency of 32.9%. In the presence of sorbic acid (3 mM), the germination and outgrowth efficiency was 93.3% and 80.4% respectively whereas the combined heat and sorbic acid stress led to germination and outgrowth efficiencies of 52.7% and 27.0% respectively. The heat treatment clearly primarily affected the germination process, while sorbic acid affected the outgrowth and generation time. In addition a new 'burst' time-point was defined as the time-point at which the spore...Continue Reading

References

Dec 10, 2003·Current Opinion in Microbiology·Peter Setlow
Sep 10, 2005·Applied and Environmental Microbiology·Sandra C StringerMichael W Peck
Feb 27, 2007·Journal of Bacteriology·Bart J F KeijserStanley Brul
Sep 25, 2007·Journal of Bacteriology·William H ColemanPeter Setlow
Apr 10, 2010·Current Opinion in Biotechnology·Alex Ter Beek, Stanley Brul
Nov 30, 2010·Trends in Microbiology·Daniel Paredes-SabjaMahfuzur R Sarker
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Sep 25, 2012·Applied and Environmental Microbiology·Heidy M W den BestenTjakko Abee
Feb 11, 2015·Molecular Cell·Lior SinaiSigal Ben-Yehuda

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