Sensitivity of Bacillus weihenstephanensis to acidic changes of the medium is not dependant on physiological state

Desriac, Noémie; Postollec, Florence; D, Durand Vara; Leguérinel, Ivan; Sohier, Danièle; Coroller, Louis

doi:10.1016/j.fm.2013.06.013

Cited by 5 publications

(2 citation statements)

References 44 publications

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“…The first step for this is profound knowledge about survival and growth of B. cereus in the different food matrices, which depend mainly on pH and a w (water activity) values, processing and storage temperatures, oxygen availability, and the presence of microflora, but also on their production of bacteriocins, diacetyl, carbon dioxide, hydrogen peroxide, ethanol, or on further food additives [132][133][134][135][136][137][138][139][140][141][142][143][144][145]. While vegetative B. cereus cells can mainly be eliminated by mild heat treatment [146], spores are able to survive high temperatures, such as pasteurization or spray drying of milk [147].…”

Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 99%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

108

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The ubiquitous soil bacterium Bacillus cereus presents major challenges to food safety. It is responsible for two types of food poisoning, the emetic form due to food intoxication and the diarrheal form emerging from food infections with enteropathogenic strains, also known as toxico-infections, which are the subject of this review. The diarrheal type of food poisoning emerges after production of enterotoxins by viable bacteria in the human intestine. Basically, the manifestation of the disease is, however, the result of a multifactorial process, including B. cereus prevalence and survival in different foods, survival of the stomach passage, spore germination, motility, adhesion, and finally enterotoxin production in the intestine. Moreover, all of these processes are influenced by the consumed foodstuffs as well as the intestinal microbiota which have, therefore, to be considered for a reliable prediction of the hazardous potential of contaminated foods. Current knowledge regarding these single aspects is summarized in this review aiming for risk-oriented diagnostics for enteropathogenic B. cereus.

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Section: Prevalence and Survival Of B Cereus In Foodsmentioning

confidence: 99%

The Bacillus cereus Food Infection as Multifactorial Process

Jeßberger

Dietrich

Granum

et al. 2020

Toxins

108

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“…The emulsion characteristics (pH, weak acid and dispersed phase volume ratio) were modified and the impacts were assessed on several scales, namely Bacillus weihenstephanensis germination and outgrowth, and the interface phenomenon with the emulsifier. Bacillus weihenstephanensis was used in this study because of its capacity i) to contaminate chilled and minimally processed food, ii) to constitute a potential danger for customers' health, and iii) to limit products' shelf life leading to economic losses (Antolinos et al, 2012;Desriac et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores

Léonard-Akkari

Guégan

Courand

et al. 2018

Food Research International

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In foodstuffs, physico-chemical interactions and/or physical constraints between spores, inhibitors and food components may exist. Thus, the objective of this study was to investigate such interactions using a model emulsion as a microbial medium in order to improve bacterial spore control with better knowledge of the interactions in the formulation. Emulsions were prepared with hexadecane mixed with nutrient broth using sonication and were stabilized by Tween 80 and Span 80. The hexadecane ratio was either 35% (v/v) or 50% (v/v) and each emulsion was studied in the presence of organic acid (acetic, lactic or hexanoic) at two pH levels (5.5 and 6). Self-diffusion coefficients of emulsion components and the organic acids were measured by Pulsed Field Gradient-Nuclear Magnetic Resonance (PFG-NMR). The inhibition effect on the spore germination and cell growth of Bacillus weihenstephanensis KBAB4 was characterized by the measure of the probability of growth using the most probable number methodology, and the measure of the time taken for the cells to germinate and grow using a single cell Bioscreen® method and using flow cytometry. The inhibition of spore germination and growth in the model emulsion depended on the dispersed phase volume fraction and the pH value. The effect of the dispersed phase volume fraction was due to a combination of (i) the lipophilicity of the biocide, hexanoic acid, that may have had an impact on the distribution of organic acid between hexadecane and the aqueous phases and (ii) the antimicrobial activity of the emulsifier Tween 80 detected at the acidic pH value. The interface phenomena seemed to have a major influence. Future work will focus on the exploration of these phenomena at the interface.

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Resveratrol suppresses liver cancer progression by downregulating AKR1C3: targeting HCC with HSA nanomaterial as a carrier to enhance therapeutic efficacy

Wang,

Su,

et al. 2024

Apoptosis

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Sensitivity of Bacillus weihenstephanensis to acidic changes of the medium is not dependant on physiological state

Cited by 5 publications

References 44 publications

The Bacillus cereus Food Infection as Multifactorial Process

The Bacillus cereus Food Infection as Multifactorial Process

Dispersed phase volume fraction, weak acids and Tween 80 in a model emulsion: Effect on the germination and growth of Bacillus weihenstephanensis KBAB4 spores

Resveratrol suppresses liver cancer progression by downregulating AKR1C3: targeting HCC with HSA nanomaterial as a carrier to enhance therapeutic efficacy

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