Effects of sporulation conditions on the growth, germination, and resistance of Clostridium perfringens spores

• Published in: International journal of food microbiology 2023-07, Vol.396, p.110200-110200, Article 110200
• Main Authors: Liang, Dong, Cui, Xiaoshuang, Li, Miaoyun, Zhu, Yaodi, Zhao, Lijun, Liu, Shijie, Zhao, Gaiming, Wang, Na, Ma, Yangyang, Xu, Lina
• Format: Article
• Language: English
• Subjects: Clostridium perfringens; Colony Count, Microbial; Hot Temperature; Humans; Raman spectroscopy; Spores, Bacterial; Sporulation efficiency; Temperature; Water - analysis; Water activity (aw); Wet-heat resistance
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2023.110200

Clostridium perfringens can form metabolically dormant spores that can survive in meat preservation processes and cause food spoilage and human disease upon germination and outgrowth. The characteristics of spores in food products are closely related to the sporulation environment. To control or inactivate C. perfringens spores in food industry, the effects of sporulation conditions on the spores characteristics should be examined. This study aimed to investigate the effects of temperature (T), pH, and water activity (aw) on the growth, germination, and wet-heat resistance of C. perfringens C1 spores isolated from food product. The results showed that C. perfringens C1 spores produced at T = 37 °C, pH = 8, and aw = 0.997 had the highest sporulation rate and germination efficiency and lowest wet-heat resistance. A further increase in pH and sporulation temperature reduced the spore counts and germination efficiency, but enhanced spores' wet-heat resistance. By using air-drying method and Raman spectroscopy analysis, the water content, composition, and levels of calcium dipicolinic acid, proteins, and nucleic acids in spores produced under different sporulation conditions were determined. The results obtained revealed that sporulation conditions should be carefully considered during food production and processing, thus providing a novel insight into prevention and control of spores in food industry. This study investigated the effects of sporulation conditions (temperature, pH, and water activity) on the growth, germination, and wet-heat resistance of C. perfringens C1 spores. The sporulation conditions with higher sporulation efficiency were selected to further investigate the characteristics of spores produced under different conditions. The water content and compositions of spores generated under diverse conditions were determined by air-drying method and Raman spectroscopy analysis. The characteristics of germination and wet-heat resistance of C. perfringens C1 spores were further analyzed and compared. The results obtained revealed that sporulation conditions must be carefully considered during food production and processing, thus providing a novel insight into prevention and control of spores in food industry. [Display omitted] •Sporulation conditions affect the growth, germination, and resistance of C. perfringens spores significantly.•The environment with temperature of 37–45 °C, pH of 8–9 and aw of 0.997 can easily lead to sporulation of C. perfring