Bacterial spores in food: how phenotypic variability complicates prediction of spore properties and bacterial behavior

R.T. Eijlander, T. Abee, O.P. Kuipers

Research output: Contribution to journalArticleAcademicpeer-review

32 Citations (Scopus)

Abstract

Bacillus spores are a known cause of food spoilage and their increased resistance poses a major challenge in efficient elimination. Recent studies on bacterial cultures at the single cell level have revealed how minor differences in essential spore properties, such as core water content or germinant receptor levels, can cause the observed differences in spore germination and outgrowth behavior. Moreover, heterogeneous behavior is influenced by commonly accepted food preservation techniques, such as heating or the usage of weak organic acids. Understanding the underlying molecular mechanisms and key players involved in phenotypic heterogeneity of spores, while taking the spore's history into account, will improve predictability of the spore's behavior to various treatments and triggers.
Original languageEnglish
Pages (from-to)180-186
JournalCurrent Opinion in Biotechnology
Volume22
Issue number2
DOIs
Publication statusPublished - 2011

Keywords

  • bacillus-subtilis spores
  • nonproteolytic clostridium-botulinum
  • nutrient receptors
  • heat-treatment
  • wet-heat
  • superdormant spores
  • raman-spectroscopy
  • individual spores
  • cereus atcc-14579
  • alanine racemase

Fingerprint Dive into the research topics of 'Bacterial spores in food: how phenotypic variability complicates prediction of spore properties and bacterial behavior'. Together they form a unique fingerprint.

  • Cite this