000133231 001__ 133231
000133231 005__ 20240410085328.0
000133231 0247_ $$2doi$$a10.1016/j.foodres.2024.114064
000133231 0248_ $$2sideral$$a137933
000133231 037__ $$aART-2024-137933
000133231 041__ $$aeng
000133231 100__ $$0(orcid)0000-0003-1979-363X$$aFreire, Víctor$$uUniversidad de Zaragoza
000133231 245__ $$aImpact of sporulation temperature on germination of Bacillus subtilis spores under optimal and adverse environmental conditions
000133231 260__ $$c2024
000133231 5060_ $$aAccess copy available to the general public$$fUnrestricted
000133231 5203_ $$aBacillus subtilis spores are important food spoilage agents and are occasionally involved in food poisoning. In foods that are not processed with intense heat, such bacterial spores are controlled by a combination of different hurdles, such as refrigeration, acidification, and low water activity (aw), which inhibit or delay germination and/or growth. Sporulation temperature has long been regarded as a relevant factor for the assessment of germination in chemically defined media, but little is known about its impact on food preservation environments. In this study, we compared germination dynamics of B. subtilis spores produced at optimal temperature (37 °C) with others incubated at suboptimal (20 °C) and supraoptimal (43 °C) temperatures in a variety of nutrients (rich-growth medium, L-alanine, L-valine, and AGFK) under optimal conditions as well as under food-related stresses (low aw, pH, and temperature). Spores produced at 20 °C had a lower germination rate and efficiency than those incubated at 37 °C in all the nutrients, while those sporulated at 43 °C displayed a higher germination rate and/or efficiency in response to rich-growth medium and mostly to L-alanine and AGFK under optimal environmental conditions. However, differences in germination induced by changes in sporulation temperature decreased when spores were activated by heat, mainly due to the greater benefit of heat for spores produced at 20 °C and 37 °C than at 43 °C, especially in AGFK. Non-heat-activated spores produced at 43 °C still displayed superior germination fitness under certain stresses that had considerably impaired the germination of the other two populations, such as reduced temperature and aw. Moreover, they presented lower temperature and pH boundaries for the inhibition of germination in rich-growth medium, while requiring a higher NaCl concentration threshold compared to spores obtained at optimal and suboptimal temperature. Sporulation temperature is therefore a relevant source of variability in spore germination that should be taken into account for the accurate prediction of spore behaviour under variable food preservation conditions with the aim of improving food safety and stability.
000133231 536__ $$9info:eu-repo/grantAgreement/ES/MCIN/PID2019-104712RA-I00
000133231 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000133231 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000133231 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, Santiago$$uUniversidad de Zaragoza
000133231 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, Elisa$$uUniversidad de Zaragoza
000133231 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000133231 773__ $$g182 (2024), 114064 [10 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000133231 8564_ $$s2042739$$uhttps://zaguan.unizar.es/record/133231/files/texto_completo.pdf$$yVersión publicada
000133231 8564_ $$s2547850$$uhttps://zaguan.unizar.es/record/133231/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000133231 909CO $$ooai:zaguan.unizar.es:133231$$particulos$$pdriver
000133231 951__ $$a2024-04-10-08:35:53
000133231 980__ $$aARTICLE