Influence of the sporulation temperature on the impact of the nutrients inosine and l-alanine on Bacillus cereus spore germination

Gounina-Allouane, Rabia; Broussolle, Véronique; Carlin, Frédéric

doi:10.1016/j.fm.2007.08.002

Cited by 28 publications

(20 citation statements)

References 31 publications

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“…; Gounina‐Allouane et al . ), whereas the optimal concentration of inducers l ‐alanine and inosine was 0·4 mmol l −1 for B. pseudofirmus No. 2b‐2 (Kudo and Horikoshi ).…”

Section: Discussionmentioning

confidence: 98%

“…Bacillus pseudofirmus germinated rapidly in the presence of L-alanine and inosine with 0Á1 mol l À1 NaCl, but there was no germination in the absence of NaCl. Germination of B. cereus was reported at 10 mmol l À1 inosine and 10 or 100 mmol l À1 alanine (Shibata et al 1976;Gounina-Allouane et al 2008), whereas the optimal concentration of inducers L-alanine and inosine was 0Á4 mmol l À1 for B. pseudofirmus No. 2b-2 (Kudo and Horikoshi 1983).…”

Section: Discussionmentioning

confidence: 99%

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AlkaliphilicBacillusspecies show potential application in concrete crack repair by virtue of rapid spore production and germination then extracellular calcite formation

et al. 2017

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Aims: Characterization of alkaliphilic Bacillus species for spore production and germination and calcite formation as a prelude to investigate their potential in microcrack remediation in concrete. Methods and Results: Conditions, extent and timing of endospore production was determined by dark-field light microscopy; germination induction and kinetics were assessed by combining reduction in optical density with formation of refractile bodies by phase-contrast microscopy. Bacillus pseudofirmus was selected from several species as the most suitable isolate. Levels and timing of calcium carbonate precipitated in vitro by B. pseudofirmus were evaluated by atomic absorption spectroscopy and structural identity confirmed as calcite and aragonite by Raman spectroscopy and FTIR. The isolate produced copious spores that germinated rapidly in the presence of germinants L-alanine, inosine and NaCl. Bacterial cells produced CaCO 3 crystals in microcracks and the resulting occlusion markedly restricted water ingress. Conclusions: By virtue of rapid spore production and germination, calcium carbonate formation in vitro and in situ, leading to sealing of microcracks, B. pseudofirmus shows clear potential for remediation of concrete on a commercial scale. Significance and Impact of the Study: Microbial sealing of microcracks should become a practicable and sustainable means of increasing concrete durability.

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“…; Gounina‐Allouane et al . ), whereas the optimal concentration of inducers l ‐alanine and inosine was 0·4 mmol l −1 for B. pseudofirmus No. 2b‐2 (Kudo and Horikoshi ).…”

Section: Discussionmentioning

confidence: 98%

Section: Discussionmentioning

confidence: 99%

AlkaliphilicBacillusspecies show potential application in concrete crack repair by virtue of rapid spore production and germination then extracellular calcite formation

et al. 2017

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“…Previous research indicated several factors to affect spore characteristics including sporulation temperature (Palop et al, 1999), divalent cation availability and chemical agents, such as hydrogen peroxide or Betadine (Melly et al, 2002). Sporulation history may also affect germination efficiency, an important determinant of outgrowth capacity of spores in foods (Raso et al, 1998;Cortezzo and Setlow, 2005;Gounina-Allouane et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…(Hornstra et al, 2006;Setlow, 2006;Senior and Moir, 2008;Carr et al, 2010), only limited information is available about these processes in psychrotolerant representatives. Available information includes germination responses with spores obtained at 15 and 37 °C from psychrotolerant B. cereus strains (Gounina-Allouane et al, 2008) and sporulation and germination responses of B. weihenstephanensis KBAB4 at 30 °C (Voort et al, 2010). In addition, Anderson Borge et al (2001) investigated toxin profiles, growth, sporulation and germination of eleven strains of Bacillus cereus isolated from milk and meat products, including strains that grew at low temperature (4-7 °C).…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of Bacillus weihenstephanensis KBAB4 spores obtained at different temperatures

García

Voort

Abee

2010

International Journal of Food Microbiology

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22The impact of Bacillus weihenstephanensis KBAB4 sporulation temperature 23 history was assessed on spore heat resistance, germination and outgrowth capacity at a 24 temperature range from 7 to 30°C. Sporulation rate and efficiency decreased at low 25 temperature, as cells sporulated at 12, 20 and 30°C with approximately 99% 26 efficiency, whereas at 7°C and 10°C, a maximum 15% of sporulation was reached.

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“…Our previous study reported the isolation of B. cereus from various fermented alcoholic beverages, including draft beer, microbrewed beer, sterilized beer, and refined rice wine (12), and based on the present results, B. cereus may be present in the form of spores in alcoholic beverage products. Spore germination of B. cereus could be affected by various environmental factors, including temperature, pH, and the presence of spore germinant (8,26). To accurately predict the potential risk posed by beverages contaminated with B. cereus, further research into the conditions that allow spores to germinate in alcoholic beverages will be required.…”

Section: Discussionmentioning

confidence: 99%

Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus Spores in Fermented Alcoholic Beverages (Beer and Refined Rice Wine)

Kim¹,

Kim²,

Lee³

et al. 2014

Journal of Food Protection

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Only limited information is available on the microbiological safety of fermented alcoholic beverages because it is still a common belief that such beverages do not provide a favorable environment for bacterial growth and survival. Thus, in this study, we examined the survival of major foodborne pathogens and spores in fermented alcoholic beverages. Foodborne pathogens (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica serovar Typhimurium, and Staphylococcus aureus) and B. cereus spores (initial population, 3 to 4 log CFU/ml) were inoculated separately into three types of beer and refined rice wine, which were then stored at 5 and 22°C. Bacterial counts were assayed periodically for up to 28 days. Vegetative B. cereus counts decreased rapidly, whereas B. cereus spore counts remained constant (P > 0.05) for a long period of time in all beverages. Vegetative B. cereus cells formed spores in beer at 5 and 22°C, and the spores survived for long periods. Among vegetative cells, E. coli O157:H7 had the highest survival (only 1.49 to 1.56 log reduction during 28 days in beer at 5°C). Beer and refined rice wine supported microbial survival from several days to several weeks. Our results appear to contradict the common belief that pathogens cannot survive in alcoholic beverages. Long-term survival of pathogens (especially B. cereus and E. coli O157:H7) in beer and refined rice wine should be taken into consideration by the manufacturers of these beverages. This study provides basic information that should help further research into microbial survival in alcoholic beverages and increase the microbiological safety regulation of fermented alcoholic beverages.

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Influence of the sporulation temperature on the impact of the nutrients inosine and l-alanine on Bacillus cereus spore germination

Cited by 28 publications

References 31 publications

AlkaliphilicBacillusspecies show potential application in concrete crack repair by virtue of rapid spore production and germination then extracellular calcite formation

AlkaliphilicBacillusspecies show potential application in concrete crack repair by virtue of rapid spore production and germination then extracellular calcite formation

Comparative analysis of Bacillus weihenstephanensis KBAB4 spores obtained at different temperatures

Survival of Foodborne Pathogenic Bacteria (Bacillus cereus, Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, Staphylococcus aureus, and Listeria monocytogenes) and Bacillus cereus Spores in Fermented Alcoholic Beverages (Beer and Refined Rice Wine)

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