Analysis of the heat-adaptive response of psychrotrophic Bacillus weihenstephanensis.
The heat-adaptive response of the psychrotrophic spoilage bacterium Bacillus weihenstephanensis DSM11827 is described. It is demonstrated that vegetative cells of B. weihenstephanensis adapts to heat exposure at 47 degrees C by prior exposure to heat at the nonlethal temperature of 38 degrees C. For this adaptive response, protein synthesis is required and maximum adaptation was noted after 15 min to 2 h prior exposure at 38 degrees C. By using two-dimensional gel electrophoresis (2D-E), an overview of the heat-shock proteins (HSPs) of B. weihenstephanensis was obtained and it was shown that the production of 15 proteins increased upon exposure to 38 degrees C. In more detail, the use of specific antibodies revealed induction of the HSPs DnaK, DnaJ, GroEL, ClpC, ClpP and ClpX of B. weihenstephanensis. In addition, also pre-exposure to other stresses than heat, such as exposure to a high salt concentration, low pH, a high ethanol concentration or low temperature, resulted in development of increased heat tolerance of B. weihenstephanensis, and during these conditions, an increased production of some HSPs was noted. This phenomenon of cross-protection might be of substantial importance in relation to the design of safe minimal processing regimes.
Periago
Paula M
PM
Wageningen Centre for Food Sciences, The Netherlands.
Abee
Tjakko
T
Wouters
Jeroen A
JA
D000222:Adaptation, Physiological; D000907:Antibodies, Bacterial / Q000276:immunology; D001407:Bacillus / Q000276:immunology / Q000378:metabolism / Q000502:physiology*; D001426:Bacterial Proteins / Q000302:isolation & purification / Q000378:metabolism*; D003429:Cross Reactions; D015180:Electrophoresis, Gel, Two-Dimensional; D005516:Food Microbiology; D006360:Heat-Shock Proteins / Q000096:biosynthesis* / Q000737:chemistry; D006358:Hot Temperature; D013997:Time Factors
D000907:Antibodies, Bacterial; D001426:Bacterial Proteins; D006360:Heat-Shock Proteins