Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers.
Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers.
复制标题
DOI：
10.3389/fmicb.2013.00284
复制
发表时间：
2013-10-02
影响因子：
5.2
通讯作者：
Leguerinel I
中科院分区：
文献类型：
--
作者：
Desriac N;Broussolle V;Postollec F;Mathot AG;Sohier D;Coroller L;Leguerinel I
微生物能够适应不同的环境，并迅速进化，使它们能够应对新的环境。这种对其他致命压力的适应性反应和相关保护，是包括食品腐败细菌、病原体和用于功能食品应用的微生物在内的广泛微生物的重要生存策略。对最低加工食品产量的日益增长的需求导致越来越多地使用食品行业中的障碍或温和保鲜因素。一个常用的障碍是低pH，这不仅可以降低细菌的生长速度，而且还可以使病原体或腐败微生物失活。蜡状芽孢杆菌是一种广为人知的食源性致病菌，在食品工业中引起了经济和安全问题。由于实施的生存机制将使细菌能够应对环境变化，因此了解蜡状芽孢杆菌的应激反应是很重要的。因此，本文综述了蜡样芽孢杆菌细胞对酸胁迫的适应特性。蜡样芽孢杆菌的酸胁迫反应可分为四类：(1)一般胁迫反应(2)pH动态平衡；(3)代谢修饰和产碱；(4)二次氧化胁迫反应。这一目前的知识可能有助于理解蜡样芽孢杆菌细胞如何应对食品中遇到的酸性环境，从而找到一些细菌行为的分子生物标志物。这些生物标志物可以进一步用于开发新的微生物行为预测工具，这些工具可以提供对控制微生物行为的潜在分子生理状态的洞察，从而为在早期阶段检测胁迫适应行为和控制整个食物链的胁迫诱导抗性开辟了道路。
Microorganisms are able to adapt to different environments and evolve rapidly, allowing them to cope with their new environments. Such adaptive response and associated protections toward other lethal stresses, is a crucial survival strategy for a wide spectrum of microorganisms, including food spoilage bacteria, pathogens, and organisms used in functional food applications. The growing demand for minimal processed food yields to an increasing use of combination of hurdles or mild preservation factors in the food industry. A commonly used hurdle is low pH which allows the decrease in bacterial growth rate but also the inactivation of pathogens or spoilage microorganisms. Bacillus cereus is a well-known food-borne pathogen leading to economical and safety issues in food industry. Because survival mechanisms implemented will allow bacteria to cope with environmental changes, it is important to provide understanding of B. cereus stress response. Thus this review deals with the adaptive traits of B. cereus cells facing to acid stress conditions. The acid stress response of B. cereus could be divided into four groups (i) general stress response (ii) pH homeostasis, (iii) metabolic modifications and alkali production and (iv) secondary oxidative stress response. This current knowledge may be useful to understand how B. cereus cells may cope to acid environment such as encountered in food products and thus to find some molecular biomarkers of the bacterial behavior. These biomarkers could be furthermore used to develop new microbial behavior prediction tools which can provide insights into underlying molecular physiological states which govern the behavior of microorganisms and thus opening the avenue toward the detection of stress adaptive behavior at an early stage and the control of stress-induced resistance throughout the food chain.
登录
查看更多内容
影响因子：
5.4
作者：
Abee, T;Wouters, JA
通讯作者：
Wouters, JA
影响因子：
3.6
作者：
Cotter, PD;Gahan, CGM;Hill, C
通讯作者：
Hill, C
影响因子：
2.1
作者：
Anderson, I;Sorokin, A;Ivanova, N
通讯作者：
Ivanova, N
影响因子：
3.2
作者：
Bischoff, M;Dunman, P;Projan, S
通讯作者：
Projan, S
影响因子：
2.8
作者：
Bore, Erlend;Langsrud, Solveig;Holck, Askild
通讯作者：
Holck, Askild