Heat resistance, spore germination, and enterotoxigenicity of Clostridium perfringens

Heat resistance at 95 C, heat activation at 75 C, and germination response were determined for spores of 10 serotype strains of Clostridium perfringens type A, including five heat-resistant and five heat-sensitive strains. The D95-values ranged from 17.6 to 63.0 and from 1.3 to 2.8 for the heat-resistant and the heat-sensitive strains, respectively. The heat-activation values, the ratios between the heated and unheated viable counts of spore suspensions, ranged from 0.0035 to 0.65 and from 6.5 to 60.0 for the heat-sensitive and the heat-resistant strains, respectively. Spores of these strains were divided into two distinct germination types on the basis of their germination response; spores of the heat-resistant strains germinated in KC1 medium after heat activation (K-type), and spores of the heat-sensitive strains germinated in a mixture of L-alanine, inosine, and CaCl2 in the presence of CO2 without heat activation (A-type). The strains were tested for enterotoxigenicity by a reversed passive latex-agglutination (RPLA) test. All the heat-resistant strains were RPLA-positive, whereas the heat-sensitive strains were all RPLA-negative. A total of 37 strains of the organism isolated from food-poisoning outbreaks were tested for spore germination and enterotoxin formation. All of the 20 heat-resistant strains showed K-type spore germination and, except for three strains, were RPLA-positive, whereas all of the 17 heat-sensitive strains showed A-type spore germination and, except for only one strain, were RPLA-negative.     

Occurrence of a Highly Heat-Sensitive Spore Subpopulation of Bacillus coagulans STCC 4522 and Its Conversion to a More Heat-Stable Form

The profile of the survival curves, at different heating temperatures, of B. coagulans STCC 4522 sporulated at 52(deg)C has been studied, focusing on the early moments of treatment. A highly heat-sensitive spore subpopulation that includes more than 90% of the total spore population has been found. This heat-sensitive spore fraction was inactivated after 2 s of treatment at 111(deg)C. Its heat resistance was as much as 200-fold lower than that of the heat-resistant spore fraction (D(inf111(deg)C) of 0.01 min for the heat-sensitive spore fraction compared with D(inf111(deg)C) of 2 min for the heat-resistant fraction). The shape of the survival curve at 108.5(deg)C was modified after a sublethal heat shock at 80(deg)C for 3.5 h, resulting in a straight-line survival curve. The temperature of treatment also influenced the shape of the survival curves. The conversion of the highly heat-sensitive spore subpopulation to a more heat-stable form is discussed.     

Growth from Spores of Clostridium perfringens in the Presence of Sodium Nitrite

The method by which sodium nitrite may act to prevent germination or outgrowth, or both, of heat-injured spores in canned cured meats was investigated by using Clostridium perfringens spores. Four possible mechanisms were tested: (i) prevention of germination of the heat-injured spores, (ii) prior combination with a component in a complex medium to prevent germination of heat-injured spores, (iii) inhibition of outgrowth of heat-injured spores, and (iv) induction of germination (which would render the spore susceptible to thermal inactivation). Only the third mechanism was effective with the entire spore population when levels of sodium nitrite commercially acceptable in canned cured meats were used. Concentrations of 0.02 and 0.01% prevented outgrowth of heat-sensitive and heat-resistant spores, respectively. Nitrite-induced germination occurred with higher sodium nitrite concentrations.     

Effects of pH shifts, bile salts, and glucose on sporulation of Clostridium perfringens NCTC 8798.

The sporulation of Clostridium perfringens NCTC 8798 was studied after exposing vegetative cells to: pH values of 1.5 to 8.0 in fluid thioglycolate broth (for 2h) and then transferring them to Duncan-Strong (DS) sporulation medium; sodium cholate or sodium deoxycholate (0.3 to 6.5 mM) in DS medium; or Rhia-Solberg medium with 0.4% (wt/wt) starch, glucose, or both added at 0 to 55 mM. At pH 1.5, no culturable heat-resistant spores were formed. For cells exposed to pH 3.0, 4.0, 5.0, or 6.0, increases in heat-resistant spores were not seen until after a lag of 12 to 13 h, whereas the lag was only 2 to 3 h for cells exposed to pH 7.0 or 8.0. Maximal spore crops were produced after only 6 to 8 h for cells exposed to pH 7 or 8, but 16 to 18 h was required for production of maximal spore crops by cells exposed to the lower-pH media. The addition of sodium cholate (3.5 to 6.5 mM) to DS medium only slightly reduced the culturable heat-resistant spore count from 1.9 X 10(7) to 3 X 10(6)/ml. The addition of 1.8 mM or more sodium deoxycholate reduced the culturable heat-resistant spore count to less than 10/ ml. When either starch or glucose alone was added to Rhia-Solberg medium there was no production of culturable heat-resistant spores, but a combination of 0.4% (wt/wt) starch and 4.4 mM glucose yielded 6 X 10(5) spores/ml. The spore production remained at this level for glucose concentrations of 6 to 22 mM, but then declined to about 3 X 10(3) spores per ml at higher concentrations.     

Effects of pH shifts, bile salts, and glucose on sporulation of Clostridium perfringens NCTC 8798

The sporulation of Clostridium perfringens NCTC 8798 was studied after exposing vegetative cells to: pH values of 1.5 to 8.0 in fluid thioglycolate broth (for 2h) and then transferring them to Duncan-Strong (DS) sporulation medium; sodium cholate or sodium deoxycholate (0.3 to 6.5 mM) in DS medium; or Rhia-Solberg medium with 0.4% (wt/wt) starch, glucose, or both added at 0 to 55 mM. At pH 1.5, no culturable heat-resistant spores were formed. For cells exposed to pH 3.0, 4.0, 5.0, or 6.0, increases in heat-resistant spores were not seen until after a lag of 12 to 13 h, whereas the lag was only 2 to 3 h for cells exposed to pH 7.0 or 8.0. Maximal spore crops were produced after only 6 to 8 h for cells exposed to pH 7 or 8, but 16 to 18 h was required for production of maximal spore crops by cells exposed to the lower-pH media. The addition of sodium cholate (3.5 to 6.5 mM) to DS medium only slightly reduced the culturable heat-resistant spore count from 1.9 X 10(7) to 3 X 10(6)/ml. The addition of 1.8 mM or more sodium deoxycholate reduced the culturable heat-resistant spore count to less than 10/ ml. When either starch or glucose alone was added to Rhia-Solberg medium there was no production of culturable heat-resistant spores, but a combination of 0.4% (wt/wt) starch and 4.4 mM glucose yielded 6 X 10(5) spores/ml. The spore production remained at this level for glucose concentrations of 6 to 22 mM, but then declined to about 3 X 10(3) spores per ml at higher concentrations.     

Bacillus cereus cell and spore properties as influenced by the micro-structure of the medium

Aim:  To investigate the effect of different growth conditions on Bacillus cereus cell and spore properties.
Methods and Results:  Bacillus cereus was grown on agar plates with different surface water conditions (wet and dry) or viscosity. Cell populations displayed different types of behaviour, and heterogeneity was manifested in cell motility and dimension. Spore populations were heterogeneous regarding their properties, namely size and thermal resistance. The smallest spores were produced from flagellated cells, which also displayed jet-motility, growing on the wettest agar. Cytometric analysis also revealed within the smallest spores a sub-population labelled by propidium iodide (PI), indicating that spore populations were partly damaged. Nonmotile cells grown on diffusion-limiting media were elongated and produced the least thermal-resistant spores.
Conclusions:  The micro-structural properties of the media were found to influence cell and spore properties. Abundant surface water enabled flagellar motility and resulted in a heterogeneous cell and spore population, the latter including small and damaged spores. High viscosity gave rise to filamentous cells and more heat-sensitive spores.
Significance and Impact of the Study:  This study provides useful information on conditions resulting in heterogeneous populations of damaged and heat-sensitive spores.     

鸟巢蕨孢子繁殖技术研究

研究了鸟巢蕨孢子无菌播种和常规播种两种繁殖方法。结果表明,鸟巢蕨无菌播种中孢子萌发率最高可达66.7%,原叶体在固体培养基上培养不能诱导出孢子体,而需经过振荡培养后才能诱导出孢子体;常规播种法更容易诱导出孢子体,每盆播0.02 g孢子时,每克孢子可产生孢子体4 000株以上,比无菌播种操作简便,成本低。因此,孢子常规播种法更适合于鸟巢蕨规模化生产。     

Survival of Alternaria brassicae and Alternaria brassicicola on crop debris of oilseed rape and cabbage

Alternaria brassicae and A. brassicicola lesions present on infected leaves of oilseed rape and cabbage placed outdoors on soil produced viable spores for as long as leaf tissues remained intact. For oilseed rape this was up to 8 wk and for cabbage up to 12 wk. On leaves exposed in November and January spore concentrations decreased with time but on leaves exposed between April and June spore concentrations increased up to 9-fold in the first 4–6 wk and then declined. On stem sections of seed plants of oilseed rape and cabbage similarly placed on the soil, the fungi produced viable spores for up to 23 wk with spore concentrations increasing up to 11-fold in the first 6–8 wk after harvest. These results indicate that infected debris of brassica crops remaining on the ground after harvest may provide a source of dark leaf spot infection which may be implicated in the spread of the disease within and between crops.     

Ultrastructural Changes Associated with Activation and Germination of Bacillus cereus T Spores

The ultrastructural changes occurring during defined stages of the transition of dormant Bacillus cereus T spores into heat-sensitive forms were investigated. The coat of the heat-activated spores displayed conspicuous striations across its middle layer. Electron microscopy of thin sections of heat-activated spores revealed the presence in the spore of a layer consisting of hexagonally oriented subunits. It was demonstrated that the subcoat region, but not the cortex, disappears rapidly during germination of B. cereus T spores. The fibrous structures apparently associated with the spore coat remain virtually unchanged during the entire course of activation and germination.     

Improved Medium for Sporulation of Clostridium perfringens

An improved sporulation medium has been developed in which all five strains of Clostridium perfringens tested exhibited a 100- to 10,000-fold increase in numbers of spores when compared with spore yields in SEC medium under comparable conditions. In addition, three of five strains produced a 100- to 1,000-fold increase, with the remaining two strains yielding approximately the same numbers of spores, when compared with strains cultured in Ellner medium. At the 40-hr sampling time, 18 of 27 strains produced a 10- to 100-fold increase in numbers of spores in our medium, when compared to spore production obtained in a medium recently reported by Kim et al. The new medium contained yeast extract, 0.4%; proteose peptone, 1.5%; soluble starch, 0.4%; sodium thioglycolate, 0.1%; and Na(2)HPO(4). 7H(2)O, 1.0%. In some cases, the spore yield could be increased by the addition of activated carbon to the new medium. The inclusion of activated carbon in the medium resulted in spores with slightly greater heat resistance than spores produced in the new medium without added carbon or in SEC or in Ellner medium. The major differences in heat resistance of the various strains appeared to be genetically determined rather than reflections of a particular sporulation medium. A definite heat-shock requirement was shown for four of four strains, with the optimal temperature ranging from 60 C for a heat-sensitive strain to 80 C for a heat-resistant strain. Heating for 20 min at the optimal temperature resulted in a 100-fold increase over the viable count obtained after heating for 20 min at 50 C.     

Dynamics of heat destruction of spores: A new view

Summary Discrepancies between actual, viable spore populations and those predicted by a classical model during heat sterilization of food and pharmaceutical products have long concerned food engineers and scientists as they pursue new sterilization techniques, including ultra-high temperature processes. Among potential causes of those discrepancies, activation of dormant spores is significant, and models addressing that factor were developed recently. This paper reviews historic and current views on the biology and models of microbial spore populations during heat sterilization. Activation and inactivation of viable spores are emphasized, with each viewed as a first-order reaction. Rate constants of those reactions may differ significantly, inactivation rates of dormant and activated spores may differ, and variations of all rate constants with temperature appear to be well described by Arrhenius equations. Model-based analyses show how categories of survivor response curves observed during isothermal heat treatments can arise from simultaneous activation and inactivation of spores in an overall population. Effects of different distributions of initial subpopulations, different distributions of rate constants, and heat shock for homogenizing an indicator population are shown. The complexity of new, multiple process models has not increased greatly, but the potential for accurate, dynamic prediction of product safety after prescribed sterilization has. The relevant biology is understood and accounted for more thoroughly, and it is anticipated that the new models will aid design and evaluation of new and improved sterilization processes for food and pharmaceuticals.Mention of brand or firm names does not constitute an endorsement by the US Department of Agriculture over others of a similar nature not mentioned.     

Studies on the epidemiology of Alternaria brassicicola in Brassica oleracea seed production crops

Alternaria brassicicola lesions present on overwintered leaf litter of Brassica oleracea seed production crops produced high concentrations of spores in the spring, these were able to initiate new infections on foliage and subsequently on inflorescences and pods. A vertical disease gradient developed in maturing crops, the lowest pods becoming infected first and infection spreading slowly upwards. Spores were produced abundantly after 20 h leaf wetness at a mean temperature of 13°C or more. Their release was stimulated by a fall in relative humidity but inhibited at a constant high relative humidity resulting in a daily cycle in air spore concentrations with minimum numbers occurring in the early morning and maximum numbers in the early afternoon. For most of the growing season spore movement was restricted to within the crop, however, massive release of spores and subsequent distribution over a wide area occurred when the crop was cut and later threshed. Using semi-selective agar traps spores released at these times were detected up to 1800 m downwind of the parent crop and were instrumental in infecting nearby young crops destined for seed production in the following season.     

Thermal inactivation kinetics of Bacillus subtilis spores suspended in buffer and in oils

The heat resistance of Bacillus subtilis 5230 and A spores freeze dried and suspended in buffer or oils was investigated. As expected, spores were more resistant to heat when suspended in oils than in buffer. This was ascribed to the low a _w of oils and to their content of free fatty acids. Linear survivor curves were obtained for spores suspended in buffer at 105°C or above and for B. subtilis A spores suspended in a vegetable oil. However, the survivor curves of the spores suspended in mineral oil (strain 5230) or olive oil (both strains) were concave upward with a characteristic tailing. The tailing could not be ascribed to spore clumping or to a specific heat injury that can be circumvented by Ca-dipicolinate. It is possibly due to another mechanism of injury or to the activation at high temperature of a normally dormant germination system.     

Ultraviolet Sensitivity of Bacillus subtilis Spores upon Germination and Outgrowth

A strain of Bacillus subtilis, UVSSP-42-1, which produces ultraviolet (UV)-sensitive spores and vegetative cells, was found to possess germinated spores 25 times more UV resistant than the resting spores. This relative resistance achieved upon germination was associated with the transition of the heat-resistant refractile spores to the heat-sensitive phase-dark forms. Several generations of outgrowth were required before the cells attained the level of UV sensitivity characteristic of the vegetative cell. The UV sensitivity of germinated spores was compared with other strains with various combinations of mutations affecting deoxyribonucleic acid repair capabilities. The presence of hcr and ssp mutations which are known to abolish the removal of photoproducts from deoxyribonucleic acid did not alter significantly the sensitivity of the germinated forms. However, the addition of the recA mutation and, to some extent, the pol mutation increased the UV sensitivity of the germinated spores. These results indicate that deoxyribonucleic acid repair mechanisms dependent on the recA gene are active in the germinated spores. The chemical nature of the damage repaired by the recA gene product is not known. This study indicates that the life cycle of sporulating bacilli consists of at least three photobiologically distinct forms: spore, germinated spore, and vegetative cell.     

Novel strains of Moorella thermoacetica form unusually heat-resistant spores

Two strains of Moorella thermoacetica, JW/B-2 and JW/DB-4, isolated as contaminants from autoclaved media for chemolithoautotrophic growth containing 0.1% (wt/vol) yeast extract, formed unusually heat-resistant spores. Spores of the two strains required heat activation at 100 degrees C of more than 2 min and up to 90 min for maximal percentage of germination. Kinetic analysis indicated the presence of two distinct subpopulations of heat-resistant spores. The decimal reduction time (D10-time=time of exposure to reduce viable spore counts by 90%) at 121 degrees C was determined for each strain using spores obtained under different conditions. For strains JW/DB-2 and JW/ DB-4, respectively, spores obtained at approximately 25 degrees C from cells grown chemolithoautotrophically had D10-times of 43 min and 23 min; spores obtained at 60 degrees C from cells grown chemoorganoheterotrophically had D10-times of 44 min and 38 min; spores obtained at 60 degrees C from cells grown chemolithoautotrophically had D10-times of 83 min and 111 min. The thickness of the cortex varied between 0.10 and 0.29 microm and the radius of the cytoplasm from 0.14 to 0.46 microm. These spores are amongst the most heat-resistant noted to date. Electron microscopy revealed structures within the exosporia of spores prior to full maturity that were assumed to be layers of the outer spore coat.     

How much genetic variation in fern populations is stored in the spore banks? A study of Athyrium filix-femina (L.) Roth

The genetic variation within spore banks of Athyrium filix-femina (L.) Roth from three sites in north-eastern Switzerland was investigated. At two sites spore banks were located beneath sporophyte populations. One collection site was 10Om away from a sporophyte population. The gametophytes grown from the soil samples, the dimensions of which were 4 × 4 × 1.5 cm, and sporophytes from each site were analysed electrophoretically for either three or four variable allozyme loci. The spore banks from the different soil samples within and between populations revealed a considerable amount of genetic diversity. The most frequent alleles within the two sporophyte populations were, with a few exceptions, also the most frequent within the spore banks. The influence of single sporophytic individuals on the genetic composition of microsites seems to be considerably reduced by stochastic processes such as soil movement or the action of earthworms, which promote the mixing of spores from different spatial and temporal origins. It was shown that spores remain viable after passing through the gut of earthworms and that spore banks from even small soil samples revealed genetic diversity and could lead to a large number of genetically distinct sporophytes. The results suggest that fertilization seems to be close to random because the sporophyte populations sampled were in Hardy-Weinberg equilibrium and had fixation index ( F _is) close to zero.     

Exploitation of the semi-homothallic life cycle of Saccharomyces cerevisiae for the development of breeding strategies

A strain of Saccharomyces cerevisiae having desirable winemaking properties and high spore viability was bred from a semi-homothallic parent strain with similar winemaking properties but that produced sixfold fewer viable spores. Because the parent was homozygous for HO and for the MATa allele at both silent HMR and HML loci, it produced two MATa and two nonmating progeny per ascus. To obtain a segregant able to mate with the stable MATa progeny, a strain of the nonmating progeny, previously subjected to HO distruption with a KanMX4 cassette, was used. The resultant MATalphaho::KanMX4 transformant was mated to a MATa HO segregant and the diploid produced was sporulated to allow the isolation of a semi-homothallic diploid segregant designated 2D that lacked the KanMX4-disrupted HO allele as confirmed by sequence analysis. Genetic analysis indicated greater homozygosity in 2D than in the parent as assessed by PCR at five loci. The sugar consumption profiles of both 2D and the parent in grape juice fermentations were the same. Acetaldehyde levels and postfermentation biofilm formation were higher in 2D than in the parent. Because 2D has acceptable winemaking characteristics but produces significantly more viable spores than the parent strain, it will be useful in future breeding efforts.     

Natural soil spore banks — can they be used to retrieve lost ferns?

Some fern species form spore banks — reservoirs in the soil of viable spores which remain dormant while buried but germinate in light if brought to the surface. The recently discovered characteristics of these spore banks are described. Enough is now known to suggest that they might have a role in the conservation of endangered fern species as alternatives toex situ collections of sporophytes, gametophytes and spores, the relative merits of which are also considered. Mature sporophytes of several British species have now been raised from natural spore banks in soil samples; if this proves to be possible also for endangered species, some interesting options become available. The possibilities are discussed of augmenting surviving populations and increasing their genetic diversity, even perhaps of retrieving lost populations, by reintroduction of spore bank-derived plants or by stimulating regeneration from spore banksin situ. Botanic gardens are well placed to provide the further research, the regular monitoring of endangered populations, and the taxonomic and horticultural support required to realise these possiblities.     

INCIPIENT POLYPLOID SPECIATION IN THE MAIDENHAIR FERN (ADIANTUM PEDATUM; ADIANTACEAE)?

Despite the widespread occurrence of polyploids in plant taxa and the many advantages attributed to polyploidy, very little is known about the specific processes that lead to the establishment of polyploids in nature. Classical models suggested that polyploids arise following somatic chromosome doubling in hybrids. However, the production of polyploids from unreduced meiotic products has been receiving greater attention. During an enzyme electrophoretic study of a local population of Adiantum pedatum, a mutant producing viable unreduced spores along with abortive spores was discovered. Studies of sporogenesis showed that a synaptic mutation caused the paired chromosomes to disassociate, with mostly univalents remaining at metaphase I. In such aberrant spore mother cells, one of two pathways was followed in the remaining stages of meiosis. Cells attempting both meiotic divisions formed abortive spores. However, in spore mother cells that bypassed meiosis I and formed a restitution nucleus, meiosis II and subsequent stages of sporogenesis proceeded normally. Unreduced diploid spores resulted from this second pathway. When sown on either agar or sterile soil, these diplospores germinated and produced diploid gametophytes. Tetraploid sporophytes were produced by the gametophytes growing on sterile soil. The discovery of diploid sporophytes producing unreduced spores provided the opportunity to characterize the first step of one possible route to polyploid formation. Continued observations of the natural population may provide insights into the earliest stages of natural polyploid formation.     

The effect of age on the thermal resistance of arthroconidia from Chrysosporium inops

J. L. KINDERLERER. 1996. Food-borne members of the genus Chrysosporium have been isolated relatively infrequently. The heat resistance of arthroconidia of the xerophilic fungus, Chrysosporium inops Carmichael, was determined in 0.1% peptone at 66C. The survival curve was sigmoid in shape. The initial lag period was due to the chains of arthroconidia. Thermal inactivation occurred when one viable conidium was left per chain. The presence of chains of arthroconidia was confirmed with the cryo scanning electron microscope. The decimal reduction times were obtained from the regression line of the linear death phase for the heat-sensitive spores. The decimal reduction time (D₆₆) increased with increasing spore age. It was 1.67 min for 3-week-old spores, 1.95 min for 4-week-old spores and 5.49 min for 6-week-old spores. The older spores could recover from thermal death if they were given sufficient time. There was a significant increase in D₆₆ value for 6-week-old spores from 3.97 min to 5.49 when the counts were obtained after 14 d incubation (compared to counts after incubation for 10 d). This effect was not seen for the 3- and 4-week-old spores. There was a small population of heat-resistant spores. The initial population of arthroconidia was greater than log 7 cfu ml^-1. After heating for 1 h at 66C approximately log 2.2 cfu ml^-1 survived. These survivors represented approximately 0.001% of the original population.