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首页> 外文期刊>Food microbiology >Quantifying the effect of sorbic acid, heat and combination of both on germination and outgrowth of Bacillus subtilis spores at single cell resolution
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Quantifying the effect of sorbic acid, heat and combination of both on germination and outgrowth of Bacillus subtilis spores at single cell resolution

机译：以单细胞分辨率定量分析山梨酸，热量以及二者的结合对枯草芽孢杆菌孢子萌发和生长的影响

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摘要

Bacillus subtilis spores are a problem for the food industry as they are able to survive preservation processes. The spores often reside in food products, where their inherent protection against various stress treatments causes food spoilage. Sorbic acid is widely used as a weak acid preservative in the food industry. Its effect on spore germination and outgrowth in a combined, 'hurdle', preservation setting has gained limited attention. Therefore, the effects of mild sorbic acid (3 mM), heat-treatment (85 ℃ for 10 min) and a combination of both mild stresses on germination and outgrowth of B. subtilis 1A700 spores were analysed at single spore level. The heat-treatment of the spore population resulted in a germination efficiency of 46.8% and an outgrowth efficiency of 32.9%. In the presence of sorbic acid (3 mM), the germination and outgrowth efficiency was 93.3% and 80.4% respectively whereas the combined heat and sorbic acid stress led to germination and outgrowth efficiencies of 52.7% and 27.0% respectively. The heat treatment clearly primarily affected the germination process, while sorbic acid affected the outgrowth and generation time. In addition a new 'burst' time-point was defined as the time-point at which the spore coat visibly breaks and/or is shed. The combined stresses had a synergistic effect on the time of the end of germination to the burst time-point, increasing both the mean and its variation more than either of the single stresses did.
机译：枯草芽孢杆菌孢子对于食品工业来说是一个问题，因为它们能够在保存过程中存活下来。孢子通常存在于食品中，它们对各种压力处理的固有保护作用会导致食品变质。山梨酸在食品工业中广泛用作弱酸防腐剂。在组合的“障碍”保存环境中，它对孢子萌发和生长的影响受到了有限的关注。因此，在单一孢子水平上分析了温和的山梨酸（3 mM），热处理（85℃10分钟）以及温和的胁迫对枯草芽孢杆菌1A700孢子萌发和生长的影响。孢子群体的热处理导致发芽效率为46.8％，生长效率为32.9％。在山梨酸（3 mM）存在下，发芽和出苗效率分别为93.3％和80.4％，而热和山梨酸的综合胁迫导致发芽和出苗效率分别为52.7％和27.0％。显然，热处理主要影响发芽过程，而山梨酸影响生长和生成时间。另外，新的“爆发”时间点被定义为孢子被毛明显破裂和/或脱落的时间点。组合应力对发芽结束至爆发时间点的时间具有协同作用，与单个应力相比，均值和方差的增加幅度更大。

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  • 来源
    《Food microbiology》 |2015年第12期|88-96|共9页
  • 作者

    Rachna Pandey; Gerard H. Pieper; Alexander Ter Beek; Norbert O.E. Vischer; Jan P.P.M. Smelt; Erik M.M. Manders; Stanley Brul;

  • 作者单位

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands,Van Leeuwenhoek Centre for Advanced Microscopy Section of Molecular Cytology, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Van Leeuwenhoek Centre for Advanced Microscopy Section of Molecular Cytology, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Van Leeuwenhoek Centre for Advanced Microscopy Section of Molecular Cytology, Swammerdam Institute for Life Sciences, University of Amsterdam, Amsterdam, The Netherlands;

    Molecular Biology & Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Spore germination and outgrowth; Bacillus subtilis; Sorbic acid; Heat-treatment; Live cell imaging; SporeTracker;

    机译：孢子萌发和生长;枯草芽孢杆菌山梨酸;热处理;活细胞成像;孢子追踪器;

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