Formation of dry-heat resistant Bacillus subtilis var. niger spores as influenced by the composition of the sporulation medium

1976 ◽  
Vol 42 (4) ◽  
pp. 387-395 ◽  
Author(s):  
G. Molin ◽  
Marianne Svensson
Keyword(s):  
Bacillus Subtilis ◽  
Sporulation Medium ◽  
Dry Heat ◽  
Heat Resistant

scholarly journals Maturation of Released Spores Is Necessary for Acquisition of Full Spore Heat Resistance during Bacillus subtilis Sporulation

2011 ◽  
Vol 77 (19) ◽  
pp. 6746-6754 ◽  
Author(s):  
Jose-Luis Sanchez-Salas ◽  
Barbara Setlow ◽  
Pengfei Zhang ◽  
Yong-qing Li ◽  
Peter Setlow
Keyword(s):  
Bacillus Subtilis ◽  
Heat Resistance ◽  
Uv Radiation ◽  
Dipicolinic Acid ◽  
Sporulation Medium ◽  
Content Type ◽  
Dry Heat ◽  
Lower Resistance ◽  
Wet Heat ◽  
Spore Maturation

ABSTRACTThe first ∼10% of spores released from sporangia (early spores) duringBacillus subtilissporulation were isolated, and their properties were compared to those of the total spores produced from the same culture. The early spores had significantly lower resistance to wet heat and hypochlorite than the total spores but identical resistance to dry heat and UV radiation. Early and total spores also had the same levels of core water, dipicolinic acid, and Ca and germinated similarly with several nutrient germinants. The wet heat resistance of the early spores could be increased to that of total spores if early spores were incubated in conditioned sporulation medium for ∼24 h at 37°C (maturation), and some hypochlorite resistance was also restored. The maturation of early spores took place in pH 8 buffer with Ca2+but was blocked by EDTA; maturation was also seen with early spores of strains lacking the CotE protein or the coat-associated transglutaminase, both of which are needed for normal coat structure. Nonetheless, it appears to be most likely that it is changes in coat structure that are responsible for the increased resistance to wet heat and hypochlorite upon early spore maturation.

scholarly journals Molecular Physiological Characterization of a High Heat Resistant Spore Forming Bacillus subtilis Food Isolate

2021 ◽  
Vol 9 (3) ◽  
pp. 667
Author(s):  
Zhiwei Tu ◽  
Peter Setlow ◽  
Stanley Brul ◽  
Gertjan Kramer
Keyword(s):  
Bacillus Subtilis ◽  
Heat Resistance ◽  
Dipicolinic Acid ◽  
Laboratory Strain ◽  
High Heat ◽  
High Heat Resistance ◽  
Vegetative Cells ◽  
Heat Resistant ◽  
Food Isolate ◽  
Wet Heat

Bacterial endospores (spores) are among the most resistant living forms on earth. Spores of Bacillus subtilis A163 show extremely high resistance to wet heat compared to spores of laboratory strains. In this study, we found that spores of B. subtilis A163 were indeed very wet heat resistant and released dipicolinic acid (DPA) very slowly during heat treatment. We also determined the proteome of vegetative cells and spores of B. subtilis A163 and the differences in these proteomes from those of the laboratory strain PY79, spores of which are much less heat resistant. This proteomic characterization identified 2011 proteins in spores and 1901 proteins in vegetative cells of B. subtilis A163. Surprisingly, spore morphogenic protein SpoVM had no homologs in B. subtilis A163. Comparing protein expression between these two strains uncovered 108 proteins that were differentially present in spores and 93 proteins differentially present in cells. In addition, five of the seven proteins on an operon in strain A163, which is thought to be primarily responsible for this strain’s spores high heat resistance, were also identified. These findings reveal proteomic differences of the two strains exhibiting different resistance to heat and form a basis for further mechanistic analysis of the high heat resistance of B. subtilis A163 spores.

scholarly journals Dry-Heat Destruction of Bacillus subtilis Spores on Surfaces: Effect of Humidity in an Open System

1970 ◽  
Vol 20 (5) ◽  
pp. 805-809 ◽  
Author(s):  
D. W. Drummond ◽  
I. J. Pflug
Keyword(s):  
Bacillus Subtilis ◽  
Open System ◽  
Dry Heat

scholarly journals Small, acid-soluble proteins bound to DNA protect Bacillus subtilis spores from killing by dry heat.

1995 ◽  
Vol 61 (7) ◽  
pp. 2787-2790 ◽  
Author(s):  
B Setlow ◽  
P Setlow
Keyword(s):  
Bacillus Subtilis ◽  
Soluble Proteins ◽  
Dry Heat

Challenges and advances in systems biology analysis of Bacillus spore physiology; molecular differences between an extreme heat resistant spore forming Bacillus subtilis food isolate and a laboratory strain

2011 ◽  
Vol 28 (2) ◽  
pp. 221-227 ◽  
Author(s):  
Stanley Brul ◽  
Johan van Beilen ◽  
Martien Caspers ◽  
Andrea O’Brien ◽  
Chris de Koster ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Systems Biology ◽  
Laboratory Strain ◽  
Extreme Heat ◽  
Heat Resistant ◽  
Bacillus Spore ◽  
Food Isolate

Butadiene Acrylonitrile (NBR) Rubber, Dry Heat Resistant, 55 - 65

1991 ◽  
Author(s):  
Keyword(s):  
Dry Heat ◽  
Heat Resistant

Butadiene Acrylonitrile (NBR) Rubber, Dry Heat Resistant, 55 - 65

1954 ◽  
Author(s):  
Keyword(s):  
Dry Heat ◽  
Heat Resistant

scholarly journals Spore Heat Activation Requirements and Germination Responses Correlate with Sequences of Germinant Receptors and with the Presence of a Specific spoVA2mob Operon in Foodborne Strains of Bacillus subtilis

2017 ◽  
Vol 83 (7) ◽  
Author(s):  
Antonina O. Krawczyk ◽  
Anne de Jong ◽  
Jimmy Omony ◽  
Siger Holsappel ◽  
Marjon H. J. Wells-Bennik ◽  
...  
Keyword(s):  
Bacillus Subtilis ◽  
Heat Resistance ◽  
Spore Germination ◽  
Food Industry ◽  
Heat Treatments ◽  
Phenotypic Traits ◽  
Content Type ◽  
Heat Resistant ◽  
Heat Activation ◽  
High Level

ABSTRACT Spore heat resistance, germination, and outgrowth are problematic bacterial properties compromising food safety and quality. Large interstrain variation in these properties makes prediction and control of spore behavior challenging. High-level heat resistance and slow germination of spores of some natural Bacillus subtilis isolates, encountered in foods, have been attributed to the occurrence of the spoVA 2mob operon carried on the Tn1546 transposon. In this study, we further investigate the correlation between the presence of this operon in high-level-heat-resistant spores and their germination efficiencies before and after exposure to various sublethal heat treatments (heat activation, or HA), which are known to significantly improve spore responses to nutrient germinants. We show that high-level-heat-resistant spores harboring spoVA 2mob required higher HA temperatures for efficient germination than spores lacking spoVA 2mob. The optimal spore HA requirements additionally depended on the nutrients used to trigger germination, l-alanine (l-Ala), or a mixture of l-asparagine, d-glucose, d-fructose, and K+ (AGFK). The distinct HA requirements of these two spore germination pathways are likely related to differences in properties of specific germinant receptors. Moreover, spores that germinated inefficiently in AGFK contained specific changes in sequences of the GerB and GerK germinant receptors, which are involved in this germination response. In contrast, no relation was found between transcription levels of main germination genes and spore germination phenotypes. The findings presented in this study have great implications for practices in the food industry, where heat treatments are commonly used to inactivate pathogenic and spoilage microbes, including bacterial spore formers. IMPORTANCE This study describes a strong variation in spore germination capacities and requirements for a heat activation treatment, i.e., an exposure to sublethal heat that increases spore responsiveness to nutrient germination triggers, among 17 strains of B. subtilis, including 9 isolates from spoiled food products. Spores of industrial foodborne isolates exhibited, on average, less efficient and slower germination responses and required more severe heat activation than spores from other sources. High heat activation requirements and inefficient, slow germination correlated with elevated resistance of spores to heat and with specific genetic features, indicating a common genetic basis of these three phenotypic traits. Clearly, interstrain variation and numerous factors that shape spore germination behavior challenge standardization of methods to recover highly heat-resistant spores from the environment and have an impact on the efficacy of preservation techniques used by the food industry to control spores.

scholarly journals A Bacillus subtilis Mutant Requiring Dipicolinic Acid for the Development of Heat-resistant Spores

1979 ◽  
Vol 110 (2) ◽  
pp. 365-379 ◽  
Author(s):  
G. Balassa ◽  
P. Milhaud ◽  
E. Raulet ◽  
M. T. Silva ◽  
J. C. F. Sousa
Keyword(s):  
Bacillus Subtilis ◽  
Dipicolinic Acid ◽  
Heat Resistant

scholarly journals Resistance of Spores of Bacillus subtilis var. niger on Kapton and Teflon Film to High Temperature and Dry Heat

1968 ◽  
Vol 16 (12) ◽  
pp. 1841-1846
Author(s):  
Mary K. Bruch ◽  
Frederick W. Smith
Keyword(s):  
Bacillus Subtilis ◽  
High Temperature ◽  
Dry Heat ◽  
Teflon Film
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