The effects of heat activation on Bacillus spore germination, with nutrients or under high pressure, with or without various germination proteins

• Published in: Applied and Environmental Microbiology 2015-04, Vol.81 (8), p.2927-2938
• Main Authors: Luu, Stephanie, Cruz-Mora, Jose, Setlow, Barbara, Feeherry, Florence E, Doona, Christopher J, Setlow, Peter
• Format: Article
• Language: English
• Subjects: Bacillus; Bacillus amyloliquefaciens; Bacillus subtilis; Bacillus subtilis - genetics; Bacillus subtilis - growth & development; Bacillus subtilis - metabolism; Bacteria; Bacterial Proteins - genetics; Bacterial Proteins - metabolism; Clostridium botulinum; Germination; Glucose; Hot Temperature; Lipid Metabolism; Microbiology; Physiology; Pressure; Proteins; Spores, Bacterial - growth & development; Temperature
• ISSN: 0099-2240; 1098-5336; 1098-6596
• DOI: 10.1128/AEM.00193-15

Nutrient germination of spores of Bacillus species occurs through germinant receptors (GRs) in spores' inner membrane (IM) in a process stimulated by sublethal heat activation. Bacillus subtilis spores maximum germination rates via different GRs required different 75 °C heat activation times: 15 min for l-valine germination via the GerA GR and 4 h for germination with the L-asparagine-glucose-fructose-K(+) mixture via the GerB and GerK GRs, with GerK requiring the most heat activation. In some cases, optimal heat activation decreased nutrient concentrations for half-maximal germination rates. Germination of spores via various GRs by high pressure (HP) of 150 MPa exhibited heat activation requirements similar to those of nutrient germination, and the loss of the GerD protein, required for optimal GR function, did not eliminate heat activation requirements for maximal germination rates. These results are consistent with heat activation acting primarily on GRs. However, (i) heat activation had no effects on GR or GerD protein conformation, as probed by biotinylation by an external reagent; (ii) spores prepared at low and high temperatures that affect spores' IM properties exhibited large differences in heat activation requirements for nutrient germination; and (iii) spore germination by 550 MPa of HP was also affected by heat activation, but the effects were relatively GR independent. The last results are consistent with heat activation affecting spores' IM and only indirectly affecting GRs. The 150- and 550-MPa HP germinations of Bacillus amyloliquefaciens spores, a potential surrogate for Clostridium botulinum spores in HP treatments of foods, were also stimulated by heat activation.