Spore heat activation requirements and germination responses correlate with sequences of germinant receptors and with the presence of a specific spoVA2mob operon in foodborne strains of Bacillus subtilis

Applied and Environmental Microbiology

Volumn 83, Issue 7, 2017, Pages

  Krawczyk, Antonina O ^a,b   de Jong, Anne ^a,b   Omony, Jimmy ^a,b   Holsappel, Siger ^a,b   Wells Bennik, Marjon H J ^b,c   Kuipers, Oscar P ^a,b   Eijlander, Robyn T ^a,b,c  

^a UNIVERSITY OF GRONINGEN   (Netherlands)

^b TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Bacillus subtilis; Food spoilage; Germinant receptors; Spore germination; Spore heat activation; Spore heat resistance; SpoVA

Indexed keywords

AMINO ACIDS; BACTERIOLOGY; CHEMICAL ACTIVATION; CULTIVATION; FOOD MICROBIOLOGY; FOOD SAFETY; HEAT TREATMENT; NUTRIENTS; ORGANIC POLYMERS; SPECIFIC HEAT; SPOILAGE; TRANSCRIPTION;

BACILLUS SUBTILIS; FOOD SPOILAGE; GERMINANT RECEPTORS; HEAT ACTIVATION; SPORE GERMINATION; SPOVA;

HEAT RESISTANCE;

BACTERIUM; BIOTECHNOLOGY; CORRELATION; EXPERIMENTAL STUDY; FOOD; GERMINATION; HEAT FLOW; SPORE; STRESS RESISTANCE; TEMPERATURE EFFECT;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

ALANINE; ASPARAGINE; BACTERIAL PROTEIN; CULTURE MEDIUM; FRUCTOSE; GERBA PROTEIN, BACILLUS SUBTILIS; GLUCOSE; MEMBRANE PROTEIN;

BACILLUS SUBTILIS; BACTERIAL SPORE; CHEMISTRY; CULTURE MEDIUM; DRUG EFFECTS; FOOD CONTROL; FOOD PRESERVATION; GENETICS; GROWTH, DEVELOPMENT AND AGING; HEAT; METABOLISM; OPERON; PHENOTYPE; PHYSIOLOGY;

ALANINE; ASPARAGINE; BACILLUS SUBTILIS; BACTERIAL PROTEINS; CULTURE MEDIA; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUCTOSE; GLUCOSE; HOT TEMPERATURE; MEMBRANE PROTEINS; OPERON; PHENOTYPE; SPORES, BACTERIAL;

EID: 85015852964     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.03122-16     Document Type: Article

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