Warda Alicja K, Tempelaars Marcel H, Boekhorst Jos, Abee Tjakko, Nierop Groot Masja N
TI Food and Nutrition, Wageningen, The Netherlands.
Laboratory of Food Microbiology, Wageningen University, Wageningen, The Netherlands.
PLoS One. 2016 Feb 5;11(2):e0148670. doi: 10.1371/journal.pone.0148670. eCollection 2016.
Spores are widely present in the environment and are common contaminants in the food chain, creating a challenge for food industry. Nowadays, heat treatments conventionally applied in food processing may become milder to comply with consumer desire for products with higher sensory and nutritional values. Consequently subpopulations of spores may emerge that are sublethally damaged rather than inactivated. Such spores may germinate, repair damage, and eventually grow out leading to uncontrolled spoilage and safety issues. To gain insight into both the behaviour of damaged Bacillus cereus spores, and the process of damage repair, we assessed the germination and outgrowth performance using OD595 measurements and microscopy combined with genome-wide transcription analysis of untreated and heat-treated spores. The first two methods showed delayed germination and outgrowth of heat-damaged B. cereus ATCC14579 spores. A subset of genes uniquely expressed in heat-treated spores was identified with putative roles in the outgrowth of damaged spores, including cdnL (BC4714) encoding the putative transcriptional regulator CdnL. Next, a B. cereus ATCC14579 cdnL (BC4714) deletion mutant was constructed and assessment of outgrowth from heat-treated spores under food relevant conditions showed increased damage compared to wild type spores. The approach used in this study allows for identification of candidate genes involved in spore damage repair. Further identification of cellular parameters and characterisation of the molecular processes contributing to spore damage repair may provide leads for better control of spore outgrowth in foods.
芽孢广泛存在于环境中,是食物链中的常见污染物,给食品工业带来了挑战。如今,食品加工中传统应用的热处理可能会变得更温和,以满足消费者对具有更高感官和营养价值产品的需求。因此,可能会出现亚致死损伤而非失活的芽孢亚群。此类芽孢可能会萌发、修复损伤,并最终生长繁殖,导致无法控制的腐败和安全问题。为深入了解受损蜡样芽孢杆菌芽孢的行为以及损伤修复过程,我们使用OD595测量和显微镜技术,并结合对未处理和热处理芽孢的全基因组转录分析,评估了其萌发和生长性能。前两种方法显示,热处理的蜡样芽孢杆菌ATCC14579芽孢的萌发和生长延迟。我们鉴定出了在热处理芽孢中独特表达的一组基因,它们在受损芽孢的生长中可能具有推定作用,包括编码推定转录调节因子CdnL的cdnL(BC4714)。接下来,构建了蜡样芽孢杆菌ATCC14579 cdnL(BC4714)缺失突变体,在与食品相关的条件下对热处理芽孢的生长评估显示,与野生型芽孢相比,损伤增加。本研究中使用的方法有助于鉴定参与芽孢损伤修复的候选基因。进一步鉴定细胞参数并表征有助于芽孢损伤修复的分子过程,可能为更好地控制食品中芽孢的生长提供线索。