Global analysis of the apple fruit microbiome: are all apples the same?

We present the first worldwide study on the apple (Malus × domestica) fruit microbiome that examines questions regarding the composition and the assembly of microbial communities on and in apple fruit. Results revealed that the composition and structure of the fungal and bacterial communities associated with apple fruit vary and are highly dependent on geographical location. The study also confirmed that the spatial variation in the fungal and bacterial composition of different fruit tissues exists at a global level. Fungal diversity varied significantly in fruit harvested in different geographical locations and suggests a potential link between location and the type and rate of postharvest diseases that develop in each country. The global core microbiome of apple fruit was represented by several beneficial microbial taxa and accounted for a large fraction of the fruit microbial community. The study provides foundational information about the apple fruit microbiome that can be utilized for the development of novel approaches for the management of fruit quality and safety, as well as for reducing losses due to the establishment and proliferation of postharvest pathogens. It also lays the groundwork for studying the complex microbial interactions that occur on apple fruit surfaces.     

Altered heat resistance in spores and vegetative cells of a mutant fromBacillus subtilis

The relationship between sporulation temperature and spore killing temperature is described.Bacillus subtilis YB886, grown and sporulated at 25°, 30°, 37°, and 45°C, produced spores having D₉₀ values of 63.5, 76.3, 89.0, and 106 min respectively. In addition, the vegetative cells of this strain also demonstrated resistance to heat killing when grown at elevated temperatures (D₅₀ of 26.6, 32.5, 39.0, and >50 min for cells grown at 25°, 30°, 37°, and 45°C). A transposon-generated mutant of strain YB886, designated as BUL786, which is missing a heat shock-induced protein (97 kDa) (Qoronfleh MW and Streips UN, BBRC, 138:526–532, 1986 and FEMS 1987), was tested for thermotolerance under similar conditions. The cells failed to respond to growth at high temperature by producing heat-resistant spores or vegetative cells. For strain BUL786 the D₉₀ of spores generated at 20°, 25°, 30°, 37°, and 45°C was 9.4, 11.3, 12.8, 14.1, and 20 min, respectively. Similarly, the D₅₀ of vegetative cells was 15, 16.8, 17.8, 19.0, and 22.3 min when the cells were grown at 20°, 25°, 30°, 37°, and 45°C. Also, sporulation of YB886 cells in the presence of cadmium chloride increased the D₉₀ values for the resulting spores (5µM CdCl₂ resulted in a D₉₀ of 160 min). Strain BUL786 failed to produce spores with any elevated D₉₀ when grown in the presence of CdCl₂.     

Characterization of Cronobacter recovered from dried milk and related products

Background  

Cronobacter is a recently proposed genus consisting of six genomospecies that encompass the organisms previously identified as Enterobacter sakazakii. Cronobacter are opportunistic pathogens and are known to cause serious infections in infants, particularly neonates. High case fatality rates have been associated with infections and acute sequelae can occur in survivors with severe ramifications on neurological development. Infant formula has been identified as one route of transmission for infection in infants. However, the primary reservoirs for subsequent contamination of foods with Cronobacter remain undefined due to the ubiquitous nature of these organisms. More recently, infections in adults have been reported, especially amongst the elderly and patients who are immunocompromised. To help prevent the transmission of infection, it is important to identify the main food sources for Cronobacter. The aim of this study was to identify and characterize Cronobacter isolated from dried-milk and related products available in an Egyptian food market.