title: Quantification of the impact of single and multiple mild stresses on outgrowth heterogeneity of Bacillus cereus spores.
abstract: Outgrowth heterogeneity of bacterial spore populations complicates both prediction and efficient control of spore outgrowth. In this study, the impact of mild preservation stresses on outgrowth of Bacillus cereus ATCC 14579 spores was quantified during the first stages of outgrowth. Heterogeneity in outgrowth of heat-treated (90°C for 10 min) and non-heat-treated germinated single spores to the maximum micro-colony stage of 256 cells was assessed by direct imaging on Anopore strips, placed on BHI plates at pH7 and pH5.5, without and with added NaCl or sorbic acid (HSA). At pH7 non-heated and heat-treated germinated spores required 6h to reach the maximum microcolony stage with limited heterogeneity, and these parameters were only slightly affected with both types of spores when incubated at pH7 with added NaCl. Notably, the most pronounced effects were observed during outgrowth of spores at pH5.5 without and with added NaCl or HSA. Non-heat-treated germinated spores showed again efficient outgrowth with limited heterogeneity reaching the maximum microcolony stage after 6h at pH5.5, which increased to 12h and 16 h with added NaCl and HSA, respectively. In contrast, heat-treated spores displayed a strong delay between initial germination and swelling and further outgrowth at pH5.5, resulting in large heterogeneity and low numbers of fastest growers reaching the maximum microcolony stage after 10, 12 and 24h, without and with added NaCl or HSA, respectively. This work shows that Anopore technology provides quantitative information on the impact of combined preservation stresses on outgrowth of single spores, showing that outgrowth of germinated heat-treated spores is significantly affected at pH5.5 with a large fraction of spores arrested in the early outgrowth stage, and with outgrowing cells showing large heterogeneity with only a small fraction committed to relatively fast outgrowth.
authors.affiliation: Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA, Wageningen, The Netherlands; Food Microbiology Laboratory, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
authors.forename: C C J
authors.initials: CC
authors.lastname: van Melis
authors.affiliation: Food Microbiology Laboratory, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
authors.forename: H M W
authors.initials: HM
authors.lastname: den Besten
authors.affiliation: Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA, Wageningen, The Netherlands; Food and Biobased Research, Wageningen University & Research Centre, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands.
authors.forename: M N
authors.initials: MN
authors.lastname: Nierop Groot
authors.affiliation: Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA, Wageningen, The Netherlands; Food Microbiology Laboratory, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, The Netherlands. Electronic address: tjakko.abee@wur.nl.
authors.forename: T
authors.initials: T
authors.lastname: Abee
mesh_terms: D001409:Bacillus cereus / Q000187:drug effects* / Q000254:growth & development*; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D012965:Sodium Chloride / Q000494:pharmacology*; D013011:Sorbic Acid / Q000494:pharmacology*; D013171:Spores, Bacterial / Q000187:drug effects / Q000254:growth & development; D013312:Stress, Physiological
chemical_list: D012965:Sodium Chloride; D013011:Sorbic Acid
keywords: Anopore; Bacillus cereus; Heterogeneity; Outgrowth; Spores; Stress