title: Spores of Bacillus cereus strain KBAB4 produced at 10 °C and 30 °C display variations in their properties.
abstract: Spores of the psychrotrophic Bacillus cereus KBAB4 strain were produced at 10 °C and 30 °C in fermentors. Spores produced at 30 °C were more resistant to wet heat at 85 °C, 1% glutaraldehyde, 5% hydrogen peroxide, 1M NaOH and pulsed light at fluences between 0.5 and 1.75 Jcm(-2) and to a lesser extent to monochromatic UV-C at 254 nm. No difference in resistance to 0.25 mM formaldehyde, 1M nitrous acid and 0.025 gl(-1) calcium hypochlorite was observed. Spores produced at 10 °C germinated more efficiently with 10 mM and 100 mM l-alanine than spores produced at 30 °C, while no difference in germination was observed with inosine. Dipicolinic acid (DPA) content in the spore was significantly higher for spores prepared at 30 °C. Composition of certain fatty acids varied significantly between spores produced at 10 °C and 30 °C.
authors.affiliation: INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale, F-84000 Avignon, France. splanchon@avignon.inra.fr
authors.forename: Stella
authors.initials: S
authors.lastname: Planchon
authors.forename: Claire
authors.initials: C
authors.lastname: Dargaignaratz
authors.forename: Caroline
authors.initials: C
authors.lastname: Levy
authors.forename: Christian
authors.initials: C
authors.lastname: Ginies
authors.forename: Véronique
authors.initials: V
authors.lastname: Broussolle
authors.forename: Frédéric
authors.initials: F
authors.lastname: Carlin
mesh_terms: D001409:Bacillus cereus / Q000472:pathogenicity / Q000502:physiology*; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005516:Food Microbiology; D006801:Humans; D007700:Kinetics; D013171:Spores, Bacterial / Q000254:growth & development*; D013696:Temperature