Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment - Archive ouverte HAL
Article Dans Une Revue Research in Microbiology Année : 2017

Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment

Résumé

Spore-forming bacteria are able to grow under a wide range of environmental conditions, to form biofilms and to differentiate into resistant forms: spores. This resistant form allows their dissemination in the environment; consequently, they may contaminate raw materials. Sporulation can occur all along the food chain, in raw materials, but also in food processes, leading to an increase in food contamination. However, the problem of sporulation during food processing is poorly addressed and sporulation niches are difficult to identify from the farm to the fork. Sporulation is a survival strategy. Some environmental factors are required to trigger this differentiation process and others act by modulating it. The efficiency of sporulation is the result of the combined effects of these two types of factors on vegetative cell metabolism. This paper aims to explain and help identify sporulation niches in the food chain, based on features of spore-former physiology.
Fichier principal
Vignette du fichier
2016 - Publi 51 - Gauvry-Broussolle_1.pdf (1.12 Mo) Télécharger le fichier
Origine Fichiers produits par l'(les) auteur(s)
Loading...

Dates et versions

hal-01606869 , version 1 (26-05-2020)

Identifiants

Citer

Emilie Gauvry, Anne-Gabrielle Mathot, Ivan Leguérinel, Olivier Couvert, Florence Postollec, et al.. Knowledge of the physiology of spore-forming bacteria can explain the origin of spores in the food environment. Research in Microbiology, 2017, 168 (4), pp.369 - 378. ⟨10.1016/j.resmic.2016.10.006⟩. ⟨hal-01606869⟩
148 Consultations
2034 Téléchargements

Altmetric

Partager

More