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Delayed Germination of Bacillus cereus T Spores after Treatment with Trichloroacetic Acid and Their Reactivation by Heating
Author(s) -
Shibata Hirofumi,
Murakami Hiromi,
Tani Isamu
Publication year - 1980
Publication title -
microbiology and immunology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.664
H-Index - 70
eISSN - 1348-0421
pISSN - 0385-5600
DOI - 10.1111/j.1348-0421.1980.tb02832.x
Subject(s) - trichloroacetic acid , germination , spore , bacillus cereus , spore germination , biology , cereus , fatty acid , dichloroacetic acid , food science , biochemistry , microbiology and biotechnology , botany , bacteria , genetics
Treatment of Bacillus cereus T spores with trichloroacetic acid delayed their germination. The extent of retardation depended on the concentration of trichloroacetic acid, and the temperature, pH and duration of treatment. The effect was completely reversed by subsequent heating, and this restoration of germination also depended on the temperature and duration of heat treatment. Fourteen compounds were examined for their ability to suppress germination of spores. The halogenated fatty acids tested, such as trifluoro‐, tribromo‐, and dichloroacetic acid, caused suppression of germination, whereas other compounds, i.e ., free fatty acids and amino acids, did not. It is concluded that the charge distribution of fatty acid molecules is important for their effect in suppressing germination of spores.