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Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. Selective reduction of undesirable spores without such impediments is an ongoing challenge for food scientists. Thus, increased knowledge of the spore-forming bacteria is required to control them. In this study, the heat resistance results ( D  100  °  C ) of the spores of four  Bacillus  species were determined and compared to previous literature, and found that  B. cereus  has significantly lower heat resistance than the other  Bacillus  species,  B. coagulans ,  B. subtilis , and  B. licheniformis . Using the spores of these strains, this study also evaluated the effects of single and combined supplementation of calcium (0.00–2.00 mM) and manganese (0.00–0.50 mM) on heat resistance ( D  100  °  C ). The results revealed that the spores of  B. licheniformis  and  B. cereus  displayed the smallest heat resistance when sporulated on media rich in calcium. Conversely,  B. coagulans  spores and  B. subtilis  spores exhibited the greatest heat resistance when sporulated under calcium-rich conditions. The opposite results (stronger heat resistance for  B. licheniformis  spores and  B. cereus  spores, and smaller heat resistance for  B. coagulans  spores and  B. subtilis  spores) were obtained when the spores were formed on media poor in the minerals (particularly calcium). Based on the results, the  Bacillus  species were divided into two groups:  B. licheniformis  and  B. cereus ; and  B. coagulans  and  B. subtilis . The study provides valuable insight to selectively reduce spores of undesirable  Bacillus  species in the food industry.

frontiers in microbiology

Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation