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Structure of Spores of Rough and Smooth Variants of Bacillus Stearothermophilus with Special Reference to Their Heat Resistance
Author(s) -
ROTMAN Y.,
FIELDS M. L.
Publication year - 1966
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1966.tb00518.x
Subject(s) - spore , rough surface , heat resistance , bacillus (shape) , morphology (biology) , biology , materials science , microbiology and biotechnology , composite material , genetics
SUMMARY A single‐cell method was used to separate two variant forms of Bacillus stearothermophilus. The heat resistance of rough and smooth variant spores was determined. The D 250°F values for the smooth and rough variants were respectively 2.32 and 1.42 min. Thin sections of spores of both variants revealed that there were three layers in the spore wall of both variants. In the smooth variant, however, these layers adhere together whereas in the rough they separated. Also, the spore wall was thicker in the smooth variant than in the rough variant. Immediately adjacent to the spore wall of the smooth variant was a “two‐layer” area of less electron density than the spore wall. The cortex was thicker in the rough variant than in the smooth. The spore core wall, or a layer surrounding the core of the spore, was present in the rough variant hut not in the smooth.