scholarly journals Spore Forming Bacteria Responsible for Food Spoilage: A Review 

2021 ◽  
Author(s):  
Chinkle Sharma ◽  
Devki . ◽  
Varsha Gupta ◽  
Deepesh Neelam ◽  
Ravi Kant Rahi
Keyword(s):  
Bacillus Stearothermophilus ◽  
Weather Conditions ◽  
Direct Result ◽  
Bacillus Species ◽  
Research Papers ◽  
Structure Changes ◽  
Foul Smell ◽  
Canned Foods ◽  
Crude Material ◽  
Spore Forming Bacteria

In this article we investigate about the different sort of spore framing microorganisms engaged with deterioration of different edibles either cooked or without cooked. The organisms which are exceptionally heat safe can be disconnected in low - corrosive canned nourishments.The species which are dominating species are by and large Geo bacillus stearothermophilus, Morellathermoacetica and Thermonaro bacterium spp. The items which are in pastry shop or distillery are explicitly ruined by Bacillus species. The primary microorganism revealed for ruining the bread kitchen stuffed food are Bacillus amyloliquefaciens. The different sorts of vacuum pressed meats which are refrigerated are exceptionally get ruined by Clostridium species. Milk is another crude material to be ruined effectively by the microorganisms, presently how it is being ruined by them? So essentially they make ascend in the measure of corrosiveness in the milk itself which makes the milk and its items much preceding turn sour without any problem. It is a direct result of the two genera which is been distinguished from milk when it goes through additional means like sanitization, cleansing, drying out or aging and furthermore likewise can be separated based on heat treatment and capacity temperature. In this review article investigation we came across many research papers. Different types of food and edibles are surveyed giving us various samples about different type of spoilage due to spore in them. We have examined various dairy products meat, fish, canned foods various bakery products and many more things. Our investigation showed that a slimy layer, foul smell sour odour, changes in the colour and structure, changes due to weather conditions proved as a boon for various bacterial spores to hit them with spoilage. This work concludes the study of all the above mentioned topics.

scholarly journals Aerobic and facultative anaerobic spore-forming bacteria isolated from spoiled canned foods.

1985 ◽  
Vol 32 (6) ◽  
pp. 399-406 ◽  
Author(s):  
Norihiko MATSUDA ◽  
Masaru KOMAKI ◽  
Ryohko ICHIKAWA ◽  
Sachie GOTOH
Keyword(s):  
Facultative Anaerobic ◽  
Canned Foods ◽  
Spore Forming Bacteria

scholarly journals Changes in Acid-pH Resistance of Food Spoilage and Pathogens Spore-Forming Bacteria in Cameroonian Indigenous Sorghum-Based Acidic Beers before and after Sublethal Thermal Stresses

2021 ◽  
pp. 57-69
Author(s):  
James Ronald Bayoï ◽  
Roger Djoulde Darman ◽  
Francois-Xavier Etoa
Keyword(s):  
Thermal Stresses ◽  
Bacillus Stearothermophilus ◽  
Alcoholic Beverages ◽  
Food Spoilage ◽  
Acid Ph ◽  
Before And After ◽  
Northern Cameroon ◽  
Microbial Stability ◽  
C 50 ◽  
Spore Forming Bacteria

Fermented alcoholic beverages play a major role in the socio-cultural lives of people of Northern Cameroon. However, reports of shelf-life and health problems associated with indigenous sorghum-based alcoholic beverages are a major call for concern. This study aimed to highlight the additional effects of sublethal temperatures (no thermal treatment and 10, 45, 50 and 60°C for 45, 90, 180 min) and acidic pH of beers (2.79 and 2.63 for 45, 90, 180 min) on fate of four food spoilage and pathogens spore-forming bacteria. The experiments were carried out on real food products formed by two indigenous sorghum-based alcoholic beverages. Pasteurized traditional beers were significantly efficient on all unstressed bacterial spores after 180 minutes of treatment. In addition, spores of B. megapterium and G. stearothermophilus were more sensitive in white beer pH 2.79 and red beer pH 2.63 respectively. Previous thermal treatments of spores at certain sublethal temperatures have significantly (P=0.05) decreased the effect of both acidic beers on stressed spores. It was noticed that the spores of B. subtilis  stressed at 10°C, G. stearothermophilus (former Bacillus stearothermophilus) spores submitted at 45°C and the spores of B. cereus thermally stressed at 50°C and 60°C for 45, 90, 180 minutes were significantly (P=0.05)  less affected by the white beer at pH 2.79. Whereas, in the red beer at pH 2.63, the spores of B. subtilis sublethally stressed at 10°C and the spores of B. cereus stressed at 45°C, 50°C and 60°C were more acid resistant and very weakly affected by acid pH of the alcoholic beverages. The study delivered some overview on the potential microbial (stability and safety) consequences of the current tendency towards milder cold and heat treatments which are greatly used in the food-grade industry.

scholarly journals Site-Directed Mutagenesis and Structural Studies Suggest that the Germination Protease, GPR, in Spores of Bacillus Species Is an Atypical Aspartic Acid Protease

2005 ◽  
Vol 187 (20) ◽  
pp. 7119-7125 ◽  
Author(s):  
Thomas M. Carroll ◽  
Peter Setlow
Keyword(s):  
Aspartic Acid ◽  
Quaternary Structure ◽  
Active Form ◽  
Essential Amino Acids ◽  
Acid Protease ◽  
Site Directed Mutagenesis ◽  
Striking Similarity ◽  
Bacillus Species ◽  
Multiangle Laser Light Scattering ◽  
Spore Forming Bacteria

ABSTRACT Germination protease (GPR) initiates the degradation of small, acid-soluble spore proteins (SASP) during germination of spores of Bacillus and Clostridium species. The GPR amino acid sequence is not homologous to members of the major protease families, and previous work has not identified residues involved in GPR catalysis. The current work has focused on identifying catalytically essential amino acids by mutagenesis of Bacillus megaterium gpr. A residue was selected for alteration if it (i) was conserved among spore-forming bacteria, (ii) was a potential nucleophile, and (iii) had not been ruled out as inessential for catalysis. GPR variants were overexpressed in Escherichia coli, and the active form (P41) was assayed for activity against SASP and the zymogen form (P46) was assayed for the ability to autoprocess to P41. Variants inactive against SASP and unable to autoprocess were analyzed by circular dichroism spectroscopy and multiangle laser light scattering to determine whether the variant's inactivity was due to loss of secondary or quaternary structure, respectively. Variation of D127 and D193, but no other residues, resulted in inactive P46 and P41, while variants of each form were well structured and tetrameric, suggesting that D127 and D193 are essential for activity and autoprocessing. Mapping these two aspartate residues and a highly conserved lysine onto the B. megaterium P46 crystal structure revealed a striking similarity to the catalytic residues and propeptide lysine of aspartic acid proteases. These data indicate that GPR is an atypical aspartic acid protease.

scholarly journals Enzymatic Manganese(II) Oxidation by Metabolically Dormant Spores of Diverse Bacillus Species

2002 ◽  
Vol 68 (2) ◽  
pp. 874-880 ◽  
Author(s):  
Chris A. Francis ◽  
Bradley M. Tebo
Keyword(s):  
Phylogenetic Analysis ◽  
Trace Metals ◽  
Sodium Dodecyl ◽  
Bacterial Spores ◽  
Bacillus Species ◽  
Multicopper Oxidases ◽  
Gram Positive Bacteria ◽  
Coastal Marine ◽  
Reactive Surfaces ◽  
Spore Forming Bacteria

ABSTRACT Bacterial spores are renowned for their longevity, ubiquity, and resistance to environmental insults, but virtually nothing is known regarding whether these metabolically dormant structures impact their surrounding chemical environments. In the present study, a number of spore-forming bacteria that produce dormant spores which enzymatically oxidize soluble Mn(II) to insoluble Mn(IV) oxides were isolated from coastal marine sediments. The highly charged and reactive surfaces of biogenic metal oxides dramatically influence the oxidation and sorption of both trace metals and organics in the environment. Prior to this study, the only known Mn(II)-oxidizing sporeformer was the marine Bacillus sp. strain SG-1, an extensively studied bacterium in which Mn(II) oxidation is believed to be catalyzed by a multicopper oxidase, MnxG. Phylogenetic analysis based on 16S rRNA and mnxG sequences obtained from 15 different Mn(II)-oxidizing sporeformers (including SG-1) revealed extensive diversity within the genus Bacillus, with organisms falling into several distinct clusters and lineages. In addition, active Mn(II)-oxidizing proteins of various sizes, as observed in sodium dodecyl sulfate-polyacrylamide electrophoresis gels, were recovered from the outer layers of purified dormant spores of the isolates. These are the first active Mn(II)-oxidizing enzymes identified in spores or gram-positive bacteria. Although extremely resistant to denaturation, the activities of these enzymes were inhibited by azide and o-phenanthroline, consistent with the involvement of multicopper oxidases. Overall, these studies suggest that the commonly held view that bacterial spores are merely inactive structures in the environment should be revised.

THERMAL INACTIVATION OF Clostridium sporogenes PA 3679 AND Bacillus stearothermophilus 1518 IN LOW-ACID HOME-CANNED FOODS

1978 ◽  
Vol 43 (6) ◽  
pp. 1738-1740 ◽  
Author(s):  
MARILYN J. WALLACE ◽  
KAREN LARSON NORDSIDEN ◽  
ISABEL O. WOLF ◽  
DAVID R. THOMPSON ◽  
EDMUND A. ZOTTOLA
Keyword(s):  
Bacillus Stearothermophilus ◽  
Thermal Inactivation ◽  
Clostridium Sporogenes ◽  
Canned Foods

scholarly journals Facultative anaerobic spore-forming bacteria isolated from spoiled canned foods.

1985 ◽  
Vol 32 (6) ◽  
pp. 391-398 ◽  
Author(s):  
Norihiko MATSUDA ◽  
Masaru KOMAKI ◽  
Ryohko ICHIKAWA ◽  
Sachie GOTOH
Keyword(s):  
Facultative Anaerobic ◽  
Canned Foods ◽  
Spore Forming Bacteria

scholarly journals Production and purification of bacilysin

1965 ◽  
Vol 97 (2) ◽  
pp. 573-578 ◽  
Author(s):  
HJ Rogers ◽  
GGF Newton ◽  
EP Abraham
Keyword(s):  
Acetic Acid ◽  
Bacillus Subtilis ◽  
Culture Medium ◽  
Ferric Iron ◽  
Defined Medium ◽  
Iron Production ◽  
Chemically Defined Medium ◽  
Acetic Acid Water ◽  
Crude Material ◽  
Spore Forming Bacteria

1. Bacilysin, a hydrophilic substance formed by certain aerobic spore-forming bacteria that causes lysis in cultures of growing staphylococci, has been produced in aerated cultures of a strain of Bacillus subtilis (A14). A chemically defined medium was used, which contained glucose, Czapek-Dox salts and ferric iron. Production of bacilysin occurred, after a lag, while the culture was still undergoing rapid growth. 2. Bacilysin was adsorbed from the culture medium on Zeo-Karb 225 (SR5) (H(+) form) and eluted with aqueous pyridine. The crude material was purified by chromatography in pyridine-acetate buffers on columns of Dowex 50 (X2) and Dowex 50 (X8) respectively and by chromatography in aq. 70% (v/v) propan-2-ol on Sephadex G-25. 3. Purified bacilysin behaved as a single ninhydrin-positive substance when subjected to chromatography on paper in butan-1-ol-acetic acid-water and to electrophoresis on paper at pH4.5 or pH1.8. At pH4.5 the substance behaved as though it had no net change and at pH1.8 it migrated towards the cathode.

scholarly journals Cloning and expression in Bacillus subtilis of the npr gene from Bacillus thermoproteolyticus Rokko coding for the thermostable metalloprotease thermolysin

1994 ◽  
Vol 300 (2) ◽  
pp. 599-603 ◽  
Author(s):  
M J O'Donohue ◽  
B P Roques ◽  
A Beaumont
Keyword(s):  
Bacillus Subtilis ◽  
Bacillus Stearothermophilus ◽  
Biochemical Characterization ◽  
Signal Sequence ◽  
Cloning And Expression ◽  
Bacillus Species ◽  
Gene Coding ◽  
Strong Homology ◽  
Different Strains

We report the isolation, cloning and expression, in Bacillus subtilis, of the gene coding for thermolysin, a thermostable metalloprotease which is produced by Bacillus thermoproteolyticus Rokko. The nucleotide sequence has revealed that, like neutral proteases produced by other members of the Bacillus species, thermolysin is probably produced as a preproenzyme carrying a typical N-terminal membrane signal sequence. Further, the thermolysin gene shares a strong homology with two other previously cloned genes from two different strains of Bacillus stearothermophilus. The sequence of the mature secreted protease, inferred from the DNA sequence, is, with two exceptions, identical with the previously published protein sequence of thermolysin [Titani, Hermodson, Ericsson, Walsh and Neurath (1972) Nature (London) 238, 35-37]. The exceptions are Asn37 and Gln119, originally reported to be Asp and Glu respectively. The biochemical characterization of the secreted recombinant protein shows that it is indistinguishable from the wild-type thermolysin.

scholarly journals Corrosion Study of Galvanized Ultra High Strength Steel Reinforced Overhead Transmission Conductors

2018 ◽  
Vol 7 (3.18) ◽  
pp. 83
Author(s):  
Amir Azam Khan ◽  
David Bong Boon Liang ◽  
Andrew Ragai Henry Rigit ◽  
Lim Soh Fong ◽  
Al-Khalid Othman ◽  
...  
Keyword(s):  
Transmission Lines ◽  
Zinc Coating ◽  
High Strength ◽  
Weather Conditions ◽  
The State ◽  
Strategic Decision ◽  
Galvanized Steel ◽  
X Rays ◽  
X Ray Diffraction ◽  
Structure Changes

Overhead high voltage transmission conductors used worldwide are produced in several configurations. A multi-strand conductor of the type ACSR330 is typically used for 275 kV overhead transmission lines. The conductor is composed of 7 inner strands of Ultra High Strength Galvanized Steel for the mechanical support of the conductor and 26 strands of high conductivity Aluminum wires meant for power transfer over long distances. During the use, weather conditions and power fluctuations tend to degrade the properties of these conductors. In the present work, study of the state of galvanization and oxidation of an ACSR330 conductor is undertaken with a view to understand the effectiveness of the loss in corrosion protection and changes in the zinc coating on the galvanized steel strands after use for 25 to 30 years. The Scanning Electron Microscopy (SEM), X Ray Diffraction (XRD) and Energy Dispersive Analysis through X rays (EDAX) provide a very useful insight into the state of the conductor and gives important information to the strategic decision maker, whether or not to replace the conductor. It was observed in the present study that the zinc coating diffuses inside the steel strand under temperature and time effect. This unique study on the used conductors also reveals that the morphology of the coating and its interface structure changes significantly compared to an unused conductor of the same age.    

scholarly journals Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation

2021 ◽  
Vol 12 ◽  
Author(s):  
Martti Tapani Sinnelä ◽  
Alixander Mattay Pawluk ◽  
Young Hun Jin ◽  
Dabin Kim ◽  
Jae-Hyung Mah
Keyword(s):  
Heat Resistance ◽  
Food Industry ◽  
Food Poisoning ◽  
Selective Reduction ◽  
Bacillus Species ◽  
Fermented Foods ◽  
Valuable Insight ◽  
Combined Supplementation ◽  
Lower Heat ◽  
Spore Forming Bacteria

Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. Selective reduction of undesirable spores without such impediments is an ongoing challenge for food scientists. Thus, increased knowledge of the spore-forming bacteria is required to control them. In this study, the heat resistance results (D100°C) of the spores of four Bacillus species were determined and compared to previous literature, and found that B. cereus has significantly lower heat resistance than the other Bacillus species, B. coagulans, B. subtilis, and B. licheniformis. Using the spores of these strains, this study also evaluated the effects of single and combined supplementation of calcium (0.00–2.00 mM) and manganese (0.00–0.50 mM) on heat resistance (D100°C). The results revealed that the spores of B. licheniformis and B. cereus displayed the smallest heat resistance when sporulated on media rich in calcium. Conversely, B. coagulans spores and B. subtilis spores exhibited the greatest heat resistance when sporulated under calcium-rich conditions. The opposite results (stronger heat resistance for B. licheniformis spores and B. cereus spores, and smaller heat resistance for B. coagulans spores and B. subtilis spores) were obtained when the spores were formed on media poor in the minerals (particularly calcium). Based on the results, the Bacillus species were divided into two groups: B. licheniformis and B. cereus; and B. coagulans and B. subtilis. The study provides valuable insight to selectively reduce spores of undesirable Bacillus species in the food industry.

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