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Heat activation and inactivation of bacterial spores. Is there an overlap?

Juan Wen, Jan P. P. M. Smelt, Norbert O.E. Vischer, Arend L. de Vos, Peter Setlow, View ORCID ProfileStanley Brul
doi: https://doi.org/10.1101/2021.11.20.469368
Juan Wen
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
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Jan P. P. M. Smelt
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
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Norbert O.E. Vischer
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
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Arend L. de Vos
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
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Peter Setlow
2Department of Molecular Biology and Biophysics, UConn Health, 263 Farmington Avenue, Farmington, CT 06030-3305, United States of America
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Stanley Brul
1Molecular Biology and Microbial Food Safety, Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
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  • ORCID record for Stanley Brul
  • For correspondence: s.brul@uva.nl
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Abstract

Heat activation at a sublethal temperature is widely applied to promote Bacillus species spore germination. This treatment also has potential to be employed in food processing to eliminate undesired bacterial spores by enhancing their germination, and then inactivating the less heat resistant germinated spores at a milder temperature. However, incorrect heat treatment could also generate heat damage in spores, and lead to more heterogeneous spore germination. Here, the heat activation and heat damage profile of Bacillus subtilis spores was determined by testing spore germination and outgrowth at both population and single spore levels. The heat treatments used were 40-80°C, and for 0-300 min. The results were as follows. 1) Heat activation at 40-70°C promoted L-valine and L-asparagine-glucose-fructose-potassium (AGFK) induced germination in a time dependent manner. 2) The optimal heat activation temperatures for AGFK and L-valine germination via the GerB plus GerK or GerA germinant receptors were 65 and 50-65°C, respectively. 3) Heat inactivation of dormant spores appeared at 70°C, and the heat damage of molecules essential for germination and growth began at 70 and 65°C, respectively. 4) Heat treatment at 75°C resulted in both activation of germination and damage to the germination apparatus, and 80°C treatment caused more pronounced heat damage. 5) For the spores that should withstand adverse environmental temperatures in nature, heat activation seems functional for a subsequent optimal germination process, while heat damage affected both germination and outgrowth.

Competing Interest Statement

The authors have declared no competing interest.

Footnotes

  • https://dare.uva.nl/search?identifier=068d0aaf-4e64-42d3-a808-4ae199823678

Copyright 
The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC-ND 4.0 International license.
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Heat activation and inactivation of bacterial spores. Is there an overlap?
Juan Wen, Jan P. P. M. Smelt, Norbert O.E. Vischer, Arend L. de Vos, Peter Setlow, Stanley Brul
bioRxiv 2021.11.20.469368; doi: https://doi.org/10.1101/2021.11.20.469368
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Heat activation and inactivation of bacterial spores. Is there an overlap?
Juan Wen, Jan P. P. M. Smelt, Norbert O.E. Vischer, Arend L. de Vos, Peter Setlow, Stanley Brul
bioRxiv 2021.11.20.469368; doi: https://doi.org/10.1101/2021.11.20.469368

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