Impact of sporulation temperature on germination of Bacillus subtilis spores under optimal and adverse environmental conditions

Bacillus subtilis spores are important food spoilage agents and are occasionally involved in food poisoning. In foods that are not processed with intense heat, such bacterial spores are controlled by a combination of different hurdles, such as refrigeration, acidification, and low water activity (aw), which inhibit or delay germination and/ or growth. Sporulation temperature has long been regarded as a relevant factor for the assessment of germination in chemically defined media, but little is known about its impact on food preservation environments. In this study, we compared germination dynamics of B. subtilis spores produced at optimal temperature (37 degrees C) with others incubated at suboptimal (20 degrees C) and supraoptimal (43 degrees C) temperatures in a variety of nutrients (richgrowth medium, L-alanine, L-valine, and AGFK) under optimal conditions as well as under food -related stresses (low aw, pH, and temperature). Spores produced at 20 degrees C had a lower germination rate and efficiency than those incubated at 37 degrees C in all the nutrients, while those sporulated at 43 degrees C displayed a higher germination rate and/ or efficiency in response to rich -growth medium and mostly to L-alanine and AGFK under optimal environmental conditions. However, differences in germination induced by changes in sporulation temperature decreased when spores were activated by heat, mainly due to the greater benefit of heat for spores produced at 20 degrees C and 37 degrees C than at 43 degrees C, especially in AGFK. Non -heat -activated spores produced at 43 degrees C still displayed superior germination fitness under certain stresses that had considerably impaired the germination of the other two populations, such as reduced temperature and aw. Moreover, they presented lower temperature and pH boundaries for the inhibition of germination in rich -growth medium, while requiring a higher NaCl concentration threshold compared to spores obtained at optimal and suboptimal temperature. Sporulation temperature is therefore a relevant source of variability in spore germination that should be taken into account for the accurate prediction of spore behaviour under variable food preservation conditions with the aim of improving food safety and stability.