Influence of the sporulation temperature on the impact of the nutrients inosine and L-alanine on Bacillus cereus spore germination - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Microbiology Year : 2008

Influence of the sporulation temperature on the impact of the nutrients inosine and L-alanine on Bacillus cereus spore germination

Abstract

The effect of sporulation temperature on Bacillus cereus spore germination triggered by the nutrient germinants inosine and l-alanine was investigated. The germination (expressed as % A600 nm fall) of heat-activated spores of B. cereus strain ATCC14579 produced at 20 and 37 °C, and of psychrotrophic strains LM9 and D15 produced at 15 and 37 °C was followed in a germination buffer containing inosine at concentrations between 0.01 and 10 mmol l−1, or l-alanine between 1 and 100 mmol l−1. Spores wet-heat resistance at 90 °C was also determined. Spores of the three strains produced at the lowest temperatures generally showed a higher germination capacity in response to both inosine and in l-alanine than those produced at 37 °C, and were also more susceptible to heat. Low sporulation temperature is confirmed as a detrimental factor to B. cereus spore wet-heat resistance, and conversely gave spores with a sensitivity to the nutrient germinants inosine and l-alanine higher than that of spores formed close to the maximal sporulation temperature.

Dates and versions

hal-02656513 , version 1 (29-05-2020)

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Rabia Gounina-Allouane, Veronique V. Broussolle, Frederic F. Carlin. Influence of the sporulation temperature on the impact of the nutrients inosine and L-alanine on Bacillus cereus spore germination. Food Microbiology, 2008, 25 (1), pp.202-206. ⟨10.1016/j.fm.2007.08.002⟩. ⟨hal-02656513⟩
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