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Characterization of spore appendages from Bacillus cereus strains
Author(s) -
Stalheim T.,
Granum P.E.
Publication year - 2001
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2001.01436.x
Subject(s) - appendage , spore , bacillus cereus , cereus , microbiology and biotechnology , biology , trypsin , bacillus (shape) , biochemistry , enzyme , food science , bacteria , anatomy , genetics
Aims: Further characterization and comparison of spore appendages from Bacillus cereus strains. Methods and Results: Appendages were isolated from 10 B. cereus strains from the food industry and food‐borne outbreaks. The appendage proteins were dissolved in sample buffer containing 2% SDS and 5% mercaptoethanol at 100°C, and subjected to SDS‐PAGE. None of the appendages showed identical protein patterns. Western blots, using antibodies raised against a 3·5 kDa appendage protein, showed that the majority of the appendage proteins reacted with the antibody. Removal of the appendages by sonic treatment of the spores did not alter their heat resistance. The appendages were digested by proteinase K , pepsin, and the enzymes in the detergent Paradigm 10, but not by trypsin or chymotrypsin. Spore adhesion to stainless steel was scarcely affected by removal of the appendages. Digestion of adhered intact spores (with appendages) with Paradigm 10 showed a high degree of variation. Conclusions: Spore appendages from B. cereus are complex proteinaceous structures that differ among strains. Significance and Impact of the Study: Information about spore appendages and their involvement in spore adhesion is crucial for improving cleaning methods used for control of bacterial spores in the food industry.