Impact of temperature and oxygen on the fate of <em>Bacillus weihenstephanensis</em> in a food-based medium - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Microbiology Year : 2019

Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium

Abstract

The capacity of the Bacillus weihenstephanensis KBAB4 strain, a psychrotolerant species of the B. cereus sensu lato group, to multiply in carrot broth at 8 °C and 30 °C, in presence or absence of oxygen was determined. In aerobic carrot broth tyndallized in presence of oxygen, at both temperatures, the population of vegetative cells of B. weihenstephanensis inoculated at a level of 103 or 106 CFU/ml dropped immediately. After 16 h at 30 °C, B. weihenstephanensis reached around 103 CFU/ml, indicating that some vegetative cells had survived and multiplied, with lipid inclusions accumulated in cells, indicating possible stressing conditions. At 8 °C, no multiplication of B. weihenstephanensis was observed during 3 days to at least 12 days, depending of carrot broth batches. In anaerobic carrot broth tyndallized without oxygen, the vegetative cells of B. weihenstephanensis were not killed upon inoculation and multiplied in the broth at both 30 °C and 8 °C. Comparison with results from previous studies shows that B. weihenstephanensis behaves differently in carrot broth and in laboratory media at 8 °C with regards to presence or absence of oxygen.
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hal-02619204 , version 1 (25-10-2021)

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Alizée Guérin, Claire Dargaignaratz, Thierry Clavel, Veronique Broussolle, Christophe Nguyen The. Impact of temperature and oxygen on the fate of Bacillus weihenstephanensis in a food-based medium. Food Microbiology, 2019, 83, pp.175-180. ⟨10.1016/j.fm.2019.05.011⟩. ⟨hal-02619204⟩
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