Spores of Bacillus cereus strain KBAB4 produced at 10 C and 30 C display variations in their properties.

Stella Planchon (1, 2) , Claire Dargaignaratz (2) , Caroline Levy (2) , Christian Ginies (2) , Véronique Broussolle (2) , Frédéric Carlin (2)

1 Microbiologie
2 SQPOV - Sécurité et Qualité des Produits d'Origine Végétale

Spores of the psychrotrophic Bacillus cereus KBAB4 strain were produced at 10 C and 30 C in fermen-tors. Spores produced at 30 C were more resistant to wet heat at 85 C, 1 % glutaraldehyde, 5 % hydrogen peroxide, 1 M NaOH and pulsed light at fluences between 0.5 and 1.75 J cm À2 and to a lesser extent to monochromatic UV-C at 254 nm. No difference in resistance to 0.25 mM formaldehyde, 1 M nitrous acid and 0.025 g l À1 calcium hypochlorite was observed. Spores produced at 10 C germinated more efficiently with 10 mM and 100 mM L-alanine than spores produced at 30 C, while no difference in germination was observed with inosine. Dipicolinic acid (DPA) content in the spore was significantly higher for spores prepared at 30 C. Composition of certain fatty acids varied significantly between spores produced at 10 C and 30 C.

Mots clés: Spore; Sporulation; Resistance; Germination; Temperature; DIPICOLINIC ACID; SUBTILIS SPORES; BACTERIAL-SPORES; HEAT-RESISTANCE; SPORULATION TEMPERATURE; PROTOPLAST DEHYDRATION; L-ALANINE

Mots clés: MEMBRANE-LIPCOMPOSITION; SOLAR UV-RADIATION; HYDROGEN-PEROXIDE

Domaines: Sciences du Vivant [q-bio]

Stella Planchon, Claire Dargaignaratz, Caroline Levy, Christian Ginies, Véronique Broussolle, et al.. Spores of Bacillus cereus strain KBAB4 produced at 10 C and 30 C display variations in their properties.. Food Microbiology, 2010, 28 (2), pp.291 - 297. ⟨10.1016/j.fm.2010.07.015⟩. ⟨hal-01330257⟩