Document Detail

Heat and salt stress in the food pathogen Bacillus cereus.
MedLine Citation:
PMID:  11851817     Owner:  NLM     Status:  MEDLINE    
AIMS: The effects of stresses imposed on bacterial contaminants during food processing and treatment of packaging material were evaluated on the food pathogen Bacillus cereus. METHODS AND RESULTS: Conditions were established which allowed the cells to adapt to heat, ethanol and hydrogen peroxide stresses, but not to osmotic shock. Cross protection between stresses indicated a clear hierarchy of resistance with salt protecting against hydrogen peroxide, which protected against ethanol, which protected against heat shock. The cultures were shown to be most sensitive to heat, ethanol and oxidative stress at mid-exponential phase and to become resistant at stationary phase. Adaptive levels of stressor were found to induce synthesis of general stress and stress-specific proteins and differential accumulation of proteins was demonstrated between heat- or salt-stressed and unstressed cells. CONCLUSIONS: Sequencing revealed that a number of glycolytic enzymes were regulated by heat and osmotic shocks and that the chaperone GroEL was induced by heat shock. SIGNIFICANCE AND IMPACT OF THE STUDY: The implications of the physiological data in designing storage and processing conditions for food are discussed. The identification of stress-regulated proteins reveals a clear role for glycolysis in adaptation to heat shock and osmotic stress.
N Browne; B C Dowds
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of applied microbiology     Volume:  91     ISSN:  1364-5072     ISO Abbreviation:  J. Appl. Microbiol.     Publication Date:  2001 Dec 
Date Detail:
Created Date:  2002-02-19     Completed Date:  2002-05-15     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  9706280     Medline TA:  J Appl Microbiol     Country:  England    
Other Details:
Languages:  eng     Pagination:  1085-94     Citation Subset:  IM    
Department of Biology and Institute of Bioengineering and Agroecology, National University of Ireland, Maynooth, Co. Kildare, Ireland.
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MeSH Terms
Amino Acid Sequence
Bacillus cereus / growth & development*,  physiology
Ethanol / pharmacology
Food Microbiology
Gene Expression Regulation, Bacterial
Heat-Shock Proteins / genetics,  metabolism
Heat-Shock Response*
Hot Temperature*
Hydrogen Peroxide / pharmacology
Molecular Sequence Data
Sequence Analysis, DNA
Sodium Chloride / pharmacology*
Reg. No./Substance:
0/Heat-Shock Proteins; 64-17-5/Ethanol; 7647-14-5/Sodium Chloride; 7722-84-1/Hydrogen Peroxide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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