Sinnelä Martti Tapani, Park Young Kyoung, Lee Jae Hoan, Jeong KwangCheol Casey, Kim Young-Wan, Hwang Han-Joon, Mah Jae-Hyung
Department of Food and Biotechnology, Korea University, 2511 Sejong-ro, Sejong 30019, Korea.
Department of Animal Sciences, University of Florida, Gainesville, FL 32611, USA.
Foods. 2019 Apr 7;8(4):119. doi: 10.3390/foods8040119.
Spores are resistant against many extreme conditions including the disinfection and sterilization methods used in the food industry. Selective prevention of sporulation of species is an ongoing challenge for food scientists and fermentation technologists. This study was conducted to evaluate the effects of single and combined supplementation of calcium and manganese on sporulation of common pathogenic and food spoilage species: . , . , . and . . Sporulation of vegetative cells was induced on sporulation media supplemented with diverse concentrations of the minerals. Under the various mineral supplementation conditions, the degree of sporulation was quantified with colonies formed by the spores. The results revealed that . and . displayed the weakest sporulation capabilities on media with minimal supplementation levels of calcium and manganese. The lowest sporulation of . and . was observed on media supplemented with the highest level of calcium and low levels of manganese. Depending on effect of supplementation on sporulation, the species were divided into two distinct groups: and ; and and . The information provides valuable insight to selectively reduce sporulation of species undesirable in the food industry.
孢子能抵抗许多极端条件，包括食品工业中使用的消毒和灭菌方法。选择性地防止物种形成孢子，对食品科学家和发酵技术人员来说仍是一项持续的挑战。本研究旨在评估单独添加和联合添加钙和锰对常见致病和食品腐败物种（即……、……、……和……）孢子形成的影响。在添加了不同浓度矿物质的孢子形成培养基上诱导营养细胞形成孢子。在各种矿物质添加条件下，用孢子形成的菌落对孢子形成程度进行定量。结果表明，在钙和锰添加水平最低的培养基上，……和……的孢子形成能力最弱。在添加钙水平最高和锰水平较低的培养基上，观察到……和……的孢子形成率最低。根据添加物对孢子形成的影响，这些物种被分为两个不同的组：……和……；以及……和……。这些信息为选择性减少食品工业中不良物种的孢子形成提供了有价值的见解。
