Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

Lücking, Genia; Stoeckel, Marina; Atamer, Zeynep; Hinrichs, Jörg; Ehling‐Schulz, Monika

doi:10.1016/j.ijfoodmicro.2013.07.004

Cited by 164 publications

(151 citation statements)

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“…It is economically valuable due to its production of various compounds such as enzymes, antibiotics, and surfactants that are used for various industrial applications. However, besides its beneficial properties, it is also a common food spoilage bacterium in milk, meat products, bread, and canned foods (25)(26)(27)(28)(29)(30)(31)(32)(33). B. licheniformis is also an occasional pathogen in humans and animals (34)(35)(36).…”

mentioning

confidence: 99%

The Cooperative and Interdependent Roles of GerA, GerK, and Ynd in Germination of Bacillus licheniformis Spores

Borch-Pedersen

Lindbäck

Madslien

et al. 2016

Appl Environ Microbiol

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When nutrients are scarce, Bacillus species form metabolically dormant and extremely resistant spores that enable survival over long periods of time under conditions not permitting growth. The presence of specific nutrients triggers spore germination through interaction with germinant receptors located in the spore's inner membrane. Bacillus licheniformis is a biotechnologically important species, but it is also associated with food spoilage and food-borne disease. The B. licheniformis ATCC 14580/ DSM13 genome exhibits three gerA family operons (gerA, gerK, and ynd) encoding germinant receptors. We show that spores of IMPORTANCETo ensure safe food production and durable foods, there is an obvious need for more knowledge on spore-forming bacteria. It is the process of spore germination that ultimately leads to food spoilage and food poisoning. Bacillus licheniformis is a biotechnologically important species that is also associated with food spoilage and food-borne disease. Despite its importance, the mechanisms of spore germination are poorly characterized in this species. This study provides novel knowledge on germination of B. licheniformis spores. We characterize the germinant recognition profiles of the three germinant receptors present in B. licheniformis spores and demonstrate that the GerA germinant receptor cooperates with the Ynd and GerK germinant receptors to enable an effective germination response to L-amino acids. We also demonstrate that GerK is required for germination in response to the single germinant glucose. This study demonstrates the complex interactions between germinant receptors necessary for efficient germination of B. licheniformis spores. E ndospore formation is a phenotypic adaptation to unfavorable environmental conditions, which allows bacteria to persist in the environment in a dormant and extremely resistant state. Nevertheless, spores are able to continuously monitor the environment for conditions favorable for growth. Many members of the bacterial orders Bacilliales and Clostridiales are able to survive starvation by forming endospores, which are much more resistant to heat, chemicals, irradiation, and desiccation than the vegetative cells (1). However, upon exposure to nutrient germinants, spores can return to active growth within minutes in the process of germination (2-5).The nutrient-induced germination is initiated when specific nutrients are recognized by their cognate germinant receptors (GRs) located in the spores inner membrane (6-8). Multiple GR isoforms, with distinct nutrient specificities, have been characterized in different spore-forming species of the genera Bacillus and Clostridium (4, 9-15).The genetic organization and knowledge gained from functional studies suggest that the GRs are heterotrimeric complexes consisting of A, B, and C subunits, and at least in Bacillus, they are all required for the formation of a functional receptor (3, 16).Genes encoding GR homologs are often organized in polycistronic so-called gerA family operons, encoding the A, B...

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mentioning

confidence: 99%

The Cooperative and Interdependent Roles of GerA, GerK, and Ynd in Germination of Bacillus licheniformis Spores

Borch-Pedersen

Lindbäck

Madslien

et al. 2016

Appl Environ Microbiol

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“…Presumptive B. cereus which is Gram-positive and spore-formers bacteria detected at 15 o C from 2 to 6 hours incubation period range values from 4.48, 4.84 to 6.62 log 10 CFU/mL and increased to a maximum value at 35°C for 6 hours (7.73 log 10 CFU/mL) in this study. B. cereus group and Bacillus subtilis are the most important spoilage bacteria in dairy environments as stated by Lücking et al, (2013). They are able to produce an extracellular enzyme that able to degrade the quality of milk by reducing the shelf life of processed milk and dairy products (Kumari and Sarkar, 2016).…”

Section: Resultsmentioning

confidence: 99%

Microbiological Quality and Safety of Unfinished UHT Milk at Storage Time-Temperature Abuse

Norashikin¹,

Khaizura²,

Zunairah³

2018

Int.J.Curr.Microbiol.App.Sci

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“…Sulphate and thiosulphate reducing bacteria Genus FTIRS, FTIRS-ATR HCA, PCA [16,17] Alicylobacillus Genus FTIRS PCA, SIMCA [20] Strain FTIRS-HATR LDA, PCA [75] Photorhabdus Genus FTIRS-ATR HCA, PCA [18] Xenorhabdus Genus FTIRS-ATR HCA, PCA [18] Arcanobacterium Genus FTIRS ANN [19] Actinomyces Genus FTIRS ANN [19] Trueperella Genus FTIRS ANN [19] Species FTIRS ANN [19] Bacillus Genus FTIRS PCA, SIMCA [20] Species FTIRS, FTIRS-ATR, Diffuse Reflectance-FTIRS PCA, HCA, DFA, CVA, SIMCA [26][27][28][29][30]49,50,54,55] Vegetative/Sporulated FTIRS PCA, CART [83] Escherichia Genus FTIRS-ATR HCA, PCA [18] Species FTIRS, FTIRS-ATR HCA, ANN, PCA, SIMCA, CVA [49][50][51][52][53][54]86,92] Escherichia coli Sequence type FTIRS, FTIRS-ATR PC-DFA, PLSDA, HCA, SIMCA [67,68] Strain FTIRS PCA, SIMCA, CVA [49,50,52,73] MLVA profile FTIRS HCA, CVA [72] Listeria spp. Species FTIRS, FTIRS-ATR, FTIR microspectroscopy CVA, ANN, SCDA, PLSRDA, PCA [5,[21][22][23][24][25]…”

Section: Bacteria Discrimination Level Infrared Technique Chemometricmentioning

confidence: 99%

“…Later, Winder and Goodacre [28] concluded that FTIRS-ATR and diffuse-reflectance FTIRS possess the same discriminatory power to discriminate B. cereus from B. subtilis. In 2013, a more comprehensive study in the context of industrial dairy processing environments and product spoilage [29] also used FTIRS combined with HCA to discriminate several Bacillus and Geobacillus species. Recently, Branquinho et al [30] proved that FTIRS combined with chemometric methods was very useful to assist in the identification of a new Bacillus species.…”

Section: Bacteria Discrimination Level Infrared Technique Chemometricmentioning

confidence: 99%

An Overview of the Evolution of Infrared Spectroscopy Applied to Bacterial Typing

Quintelas

Ferreira

Lopes

et al. 2017

Biotechnology Journal

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The sustained emergence of new declared bacterial species makes typing a continuous challenge for microbiologists. Molecular biology techniques have a very significant role in the context of bacterial typing, but they are often very laborious, time consuming, and eventually fail when dealing with very closely related species. Spectroscopic-based techniques appear in some situations as a viable alternative to molecular methods with advantages in terms of analysis time and cost. Infrared and mass spectrometry are among the most exploited techniques in this context: particularly, infrared spectroscopy emerged as a very promising method with multiple reported successful applications. This article presents a systematic review on infrared spectroscopy applications for bacterial typing, highlighting fundamental aspects of infrared spectroscopy, a detailed literature review (covering different taxonomic levels and bacterial species), advantages, and limitations of the technique over molecular biology methods and a comparison with other competing spectroscopic techniques such as MALDI-TOF MS, Raman, and intrinsic fluorescence. Infrared spectroscopy possesses a high potential for bacterial typing at distinct taxonomic levels and worthy of further developments and systematization. The development of databases appears fundamental toward the establishment of infrared spectroscopy as a viable method for bacterial typing.

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Characterization of aerobic spore-forming bacteria associated with industrial dairy processing environments and product spoilage

Cited by 164 publications

References 55 publications

The Cooperative and Interdependent Roles of GerA, GerK, and Ynd in Germination of Bacillus licheniformis Spores

The Cooperative and Interdependent Roles of GerA, GerK, and Ynd in Germination of Bacillus licheniformis Spores

Microbiological Quality and Safety of Unfinished UHT Milk at Storage Time-Temperature Abuse

An Overview of the Evolution of Infrared Spectroscopy Applied to Bacterial Typing

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