000162497 001__ 162497
000162497 005__ 20251017144608.0
000162497 0247_ $$2doi$$a10.1016/j.foodres.2025.117248
000162497 0248_ $$2sideral$$a145056
000162497 037__ $$aART-2025-145056
000162497 041__ $$aeng
000162497 100__ $$0(orcid)0000-0003-1979-363X$$aFreire, Víctor
000162497 245__ $$aHigh salinity sporulation in Bacillus subtilis results in coat dependant enhanced resistance to both heat and hydrogen peroxide
000162497 260__ $$c2025
000162497 5060_ $$aAccess copy available to the general public$$fUnrestricted
000162497 5203_ $$aIn natural niches, spore-formers encounter non-optimal sporulation conditions that can affect spore resistance properties. However, while the influence of sporulation temperature on spore behaviour has been widely studied, knowledge concerning the influence of other factors such as water activity (aw) is scarce. We previously reported that reducing the aw of the sporulation medium from the optimum (aw 0.99; Scontrol spores) to 0.98 using sodium chloride (Ssalt spores) increased the wet heat resistance of Bacillus subtilis 168 spores. The present work aimed to examine the mechanism behind the increased heat resistance observed in Ssalt spores. The crust morphogenetic protein CotY was required for the increased heat resistance and increased resistance to H2O2 in Ssalt spores. Label-free quantitative proteomics of Scontrol and Ssalt spores revealed markedly different protein profiles. Specifically, Ssalt spores displayed significant increases in abundance of proteins involved in redox homeostasis, as well as changes in coat structural proteins, some of which are involved in protein–protein interactions. This work advances our understanding of how the coat modulates resistance in bacterial spores, helping develop effective control strategies against problematic spore populations due to occurring environmental changes.
000162497 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/PID2019-104712RA-I00
000162497 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
000162497 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000162497 700__ $$aOrera, Irene
000162497 700__ $$0(orcid)0000-0002-1902-0648$$aCondón, Santiago$$uUniversidad de Zaragoza
000162497 700__ $$0(orcid)0000-0002-5895-2157$$aGayán, Elisa$$uUniversidad de Zaragoza
000162497 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000162497 773__ $$g221, Part. 1 (2025), 117248 [11 pp.]$$pFood res. int.$$tFood Research International$$x0963-9969
000162497 8564_ $$s1483840$$uhttps://zaguan.unizar.es/record/162497/files/texto_completo.pdf$$yVersión publicada
000162497 8564_ $$s2812539$$uhttps://zaguan.unizar.es/record/162497/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000162497 909CO $$ooai:zaguan.unizar.es:162497$$particulos$$pdriver
000162497 951__ $$a2025-10-17-14:16:08
000162497 980__ $$aARTICLE