Characterization of spore appendages from Bacillus cereus strains.
OBJECTIVE
Further characterization and comparison of spore appendages from Bacillus cereus strains.


RESULTS
Appendages were isolated from 10 B. cereus strains from the food industry and food-borne outbreaks. The appendage proteins were dissolved in sample buffer containing 2% SDS and 5% mercaptoethanol at 100 degrees C, and subjected to SDS-PAGE. None of the appendages showed identical protein patterns. Western blots, using antibodies raised against a 3.5 kDa appendage protein, showed that the majority of the appendage proteins reacted with the antibody. Removal of the appendages by sonic treatment of the spores did not alter their heat resistance. The appendages were digested by proteinase K, pepsin, and the enzymes in the detergent Paradigm 10, but not by trypsin or chymotrypsin. Spore adhesion to stainless steel was scarcely affected by removal of the appendages. Digestion of adhered intact spores (with appendages) with Paradigm 10 showed a high degree of variation.


CONCLUSIONS
Spore appendages from B. cereus are complex proteinaceous structures that differ among strains.


CONCLUSIONS
Information about spore appendages and their involvement in spore adhesion is crucial for improving cleaning methods used for control of bacterial spores in the food industry.
Stalheim
T
T
The Norwegian School of Veterinary Science, Department of Pharmacology, Microbiology and Food Hygiene, Oslo, Norway.
Granum
P E
PE
D001409:Bacillus cereus / Q000502:physiology* / Q000648:ultrastructure*; D001422:Bacterial Adhesion; D001426:Bacterial Proteins / Q000737:chemistry / Q000378:metabolism; D006358:Hot Temperature; D013171:Spores, Bacterial / Q000502:physiology / Q000648:ultrastructure; D013193:Stainless Steel
D001426:Bacterial Proteins; D013193:Stainless Steel