TI Food and Nutrition, 6700 AN Wageningen, The Netherlands.
NIZO Food Research, 6718 ZB Ede, The Netherlands; email:
Annu Rev Food Sci Technol. 2016;7:457-82. doi: 10.1146/annurev-food-041715-033144.
Spore-forming bacteria are ubiquitous in nature. The resistance properties of bacterial spores lie at the heart of their widespread occurrence in food ingredients and foods. The efficacy of inactivation by food-processing conditions is largely determined by the characteristics of the different types of spores, whereas food composition and storage conditions determine the eventual germination and outgrowth of surviving spores. Here, we review the current knowledge on variation in spore resistance, in germination, and in the outgrowth capacity of spores relevant to foods. This includes novel findings on key parameters in spore survival and outgrowth obtained by gene-trait matching approaches using genome-sequenced Bacillus spp. food isolates, which represent notorious food spoilage and pathogenic species. Additionally, the impact of strain diversity on heat inactivation of spores and the variability therein is discussed. Knowledge and quantification of factors that influence variability can be applied to improve predictive models, ultimately supporting effective control of spore-forming bacteria in foods.
产芽孢细菌在自然界中无处不在。芽孢的抗性特性是其在食品成分和食品中广泛存在的核心。食品加工条件的灭活效果在很大程度上取决于不同类型芽孢的特性，而食品成分和储存条件则决定了存活芽孢最终的萌发和生长。本文综述了与食品相关的芽孢抗性、萌发和生长能力的变化的现有知识。这包括使用基于基因组测序的 Bacillus spp. 食品分离株通过基因-性状匹配方法获得的有关芽孢存活和生长能力的关键参数的新发现，这些发现与引起食品腐败和致病性的物种有关。此外，还讨论了菌株多样性对芽孢热失活动力学的影响及其变异性。影响变异性的因素的知识和量化可用于改进预测模型，最终支持对食品中产芽孢细菌的有效控制。
