Physiology of dairy-associated Bacillus spp. over a wide pH range

Lindsay, D.; Brözel, Volker S.; Mostert, J.F.; Holy, A. von

doi:10.1016/s0168-1605(99)00178-6

Cited by 68 publications

(57 citation statements)

References 25 publications

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“…A B. cereus strain (DL5), isolated from alkaline wash solutions in a South African dairy and capable of forming copious bio®lms (Swart 1995;Lindsay et al 2000aLindsay et al , 2000bOosthuizen et al 2001), and a Ps.¯uorescens strain (M2), isolated from spoiled milk, were maintained on Tryptone Soya Agar (TSA; Oxoid, Basingstoke, UK) plates at 4°C.…”

Section: Bacterial Culturesmentioning

confidence: 99%

“…The production of extracellular enzymes by these bacteria results in food spoilage (Jay 2000;Lindsay et al 2000a) and recent reports have highlighted the potential of several B. cereus strains associated with dairy products to cause food-borne illness as a result of toxin production (Christiansson et al 1989;Mossel et al 1995;Garcõ Âa-Armesto and Sutherland 1997;Notermans et al 1998;Lindsay et al 2000b).…”

Section: Introductionmentioning

confidence: 99%

“…Bio®lm formation is a complex process and many factors in¯uence bacterial attachment to surfaces, such as: surface conditioning and type of growth medium (Shapiro 1991;Helke et al 1993;Briandet et al 1999), growth temperature (Smoot and Pierson 1998), growth pH (Lindsay et al 2000a), electrostatic and physical interactions between bacterial cell surfaces and the substratum (Costerton et al 1987;Van Loosdrecht et al 1990;Flemming et al 1998) and bacterial cell-to-cell communication and signalling (Stewart et al 1996;Davies et al 1998;Stoodley et al 1999). In addition, the colonization of a surface by one bacterium can reportedly enhance the attachment of others to the same surface (Sasahara and Zottola 1993;Jones and Bradshaw 1997;Mùller et al 1998).…”

Section: Introductionmentioning

confidence: 99%

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Differential efficacy of a chlorine dioxide-containing sanitizer against single species and binary biofilms of a dairy-associated Bacillus cereus and a Pseudomonas fluorescens isolate

et al. 2002

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Aims:Daily exposure to 100 p.p.m. chlorine dioxide of single species and binary bio®lms of dairy-associated Bacillus cereus DL5 and Pseudomonas¯uorescens M2, attached to stainless steel surfaces in a laboratory¯ow system, was studied. Methods and Results: Surfaces were sampled daily before and after sanitizer treatment and cells and spores dislodged and enumerated by standard methods. Duplicate surfaces were prepared for confocal scanning laser microscopy (CSLM) and scanning electron microscopy. Higher counts of Ps.¯uorescens M2 were obtained in single species bio®lms, microcolonies stained green (viable) in CSLM images and were closely packed on attachment surfaces. By contrast, higher counts of B. cereus DL5 were obtained in binary bio®lms, microcolonies stained green in CSLM images, but were more spread out. Lower spore counts were obtained for B. cereus DL5 in binary bio®lms. The survival of Ps.¯uorescens M2 cells after exposure to chlorine dioxide was apparently enhanced by the presence of B. cereus DL5 in binary bio®lms. By contrast, B. cereus DL5 showed increased susceptibility to sanitizer treatment in the presence of Ps.¯uorescens M2. Conclusions: Co-cultured bacteria in bio®lms in¯uence each other with respect to attachment capabilities and sanitizer resistance/susceptibility. Signi®cance and Impact of the Study: Binary bio®lms endemic in food-processing industries can survive sanitation regimes and may represent reservoirs of product contamination leading to subsequent spoilage and/or food safety risks.

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Section: Bacterial Culturesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Differential efficacy of a chlorine dioxide-containing sanitizer against single species and binary biofilms of a dairy-associated Bacillus cereus and a Pseudomonas fluorescens isolate

et al. 2002

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“…stand out nowadays as sources of most commercially available enzyme preparations (Arpigny and Jaeger 1999;Sharma et al 2001). Several species of Bacillus were also reported to produce lipolytic enzymes under alkaline conditions (Lindsay et al 2000). Alkali tolerance and thermo stability of lipases are the most desirable characteristics for their commercial exploitation.…”

Section: Introductionmentioning

confidence: 99%

Detergent compatible alkaline lipase produced by marine Bacillus smithii BTMS 11

Lailaja

Chandrasekaran

2013

World J Microbiol Biotechnol

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Bacillus smithii BTMS 11, isolated from marine sediment, produced alkaline and thermostable lipase. The enzyme was purified to homogeneity by ammonium sulfate precipitation and ion exchange chromatography which resulted in 0.51 % final yield and a 4.33 fold of purification. The purified enzyme was found to have a specific activity of 360 IU/mg protein. SDS-PAGE analyses, under non-reducing and reducing conditions, yielded a single band of 45 kDa indicating the single polypeptide nature of the enzyme and zymogram analysis using methylumbelliferyl butyrate as substrate confirmed the lipolytic activity of the protein band. The enzyme was found to have 50°C and pH 8.0 as optimum conditions for maximal activity. However, the enzyme was active over wide range of temperatures (30-80°C) and pH (7.0-10.0). Effect of a number of metal salts, solvents, surfactants, and other typical enzyme inhibitors on lipase activity was studied to determine the novel characteristics of the enzyme. More than 90 % of the enzyme activity was observed even after 3 h of incubation in the presence of commercial detergents Surf, Sunlight, Ariel, Henko, Tide and Ujala indicating the detergent compatibility of B. smithii lipase. The enzyme was also found to be efficient in stain removal from cotton cloths. Further it was observed that the enzyme could catalyse ester synthesis between fatty acids of varying carbon chain lengths and methanol with high preference for medium to long chain fatty acids showing 70 % of esterification. Results of the study indicated scope for application of this marine bacterial lipase in various industries.

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“…In milk acidified with HCl, slight growth was observed at pH 4.1 at 37°C (Clavel et al 2004). At 25°C, growth rate of a strains of B. cereus was approximately constant between pH 7 and pH 5.5 but dropped dramatically below this level (Lindsay et al 2000) …”

Section: Effect Of Ph On Growthmentioning

confidence: 97%

Opinion of the Scientific Panel on biological hazards (BIOHAZ) on Bacillus cereus and other Bacillus spp in foodstuffs

2005

EFS2

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SUMMARYBacillus cereus is the cause of two kinds of foodborne diseases, an emetic (vomiting) intoxication due to the ingestion of a toxin (cereulide) pre-formed in the food and a diarrhoeal infection due to the ingestion of bacterial cells/spores which produce enterotoxins in the small intestine. Other Bacillus spp., B. subtilis, B. licheniformis, B. pumilus have more rarely beeen identified as agents of foodborne diseases characterized by diarrhoea and/or vomiting. Emetic intoxication is caused by a very homogeneous group of strains of B. cereus identified by their ability to produce cereulide. In contrast, B. cereus strains able to cause diarrhoea are not easy to identify because the mechanisms leading to infection are complex and diverse. Very little is known on the virulence mechanisms of other Bacillus spp and therefore it is not possible to identify the strains able to cause foodborne poisoning.In most instances, foodborne diseases caused by B. cereus were associated with 5 log to 8 log cells/spores per g of the food vehicle. However, in some outbreaks, lower numbers in the food (3 -4 log per g) were reported. Foodborne poisoning caused by other Bacillus spp. has always been linked to high numbers of cells/spores in the food vehicle (equal or more to 6 log per g).Bacillus cereus is ubiquitous and low numbers of its spores, too low to cause foodborne poisoning, can be found in a wide range of foodstuffs. Spores can germinate and multiply in humid, low acid foods, from 4-5°C to 55°C. However, strains able to multiply below 7°C, and strains able to multiply above 45°C, are not the most common. Emetic B. cereus are presumably unable to grow and produce their toxin cereulide below 10°C, or in the absence of oxygen. Other Bacillus spp. involved in foodborne poisoning cases are also frequent causes of food spoilage. Almost all kind of foods have been implicated in B. cereus foodborne poisoning. However, a majority of reported outbreaks were linked to the consumption of heat treated foods and frequently occurred in restaurant and catering establishments. Failure in refrigeration was frequently suspected. Cooked dishes containing pasta or rice were the main, but not the only, foods implicated in emetic intoxications.The major control measures are to control temperature and to establish HACCP system. Only heat treatments used for canning of low acid foods will ensure a complete destruction of spores of B. cereus. The number of spores in other processed foods must be kept as low as possible by proper cleaning and disinfection of equipments. Rapid cooling is necessary to prevent germination and growth of B. cereus spores. Low pH (below 4.5), reduction in a w (below 0. Community legislation on food hygiene is currently under revision. In this framework a revision of the microbiological criteria in Community legislation is taking place. The revised hygiene legislation provides also, among other things, a legal basis to set specific temperature control requirements for foodstuffs, when appropriate. QuestionThe European ...

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Physiology of dairy-associated Bacillus spp. over a wide pH range

Cited by 68 publications

References 25 publications

Differential efficacy of a chlorine dioxide-containing sanitizer against single species and binary biofilms of a dairy-associated Bacillus cereus and a Pseudomonas fluorescens isolate

Differential efficacy of a chlorine dioxide-containing sanitizer against single species and binary biofilms of a dairy-associated Bacillus cereus and a Pseudomonas fluorescens isolate

Detergent compatible alkaline lipase produced by marine Bacillus smithii BTMS 11

Opinion of the Scientific Panel on biological hazards (BIOHAZ) on Bacillus cereus and other Bacillus spp in foodstuffs

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