A decrease in the sporulation efficiency of strain Bs02018, utilized for the display of sfGFP on the spores surface was observed. We utilized the presented method for monitoring sporulation over time in germination deficient strains harboring different genome modifications. Automated gating procedures using Gaussian mixture modeling (GMM) were employed to avoid subjective gating and allow for the simultaneous measurement of controls. In order to readily and rapidly quantify spore formation we employed flow cytometric and fluorescence activated cell sorting techniques in combination with nucleic acid fluorescent staining in order to investigate the distribution of sporulating cultures on a single cell level. subtilis form sub-populations which include vegetative cells, sporulating cells and spores. subtilis is as well a model organism for cellular differentiation processes.
Some non-thermal techniques such as ultrasound and ultraviolet radiation had synergistic effects and were usually applied as hurdle technologies.The Gram-positive bacterium Bacillus subtilis is able to form endospores which have a variety of biotechnological applications. Then the germinated spores inactivated as followed. First moderate high pressure induced the germination of spores, and the resistance decreased rapidly. High-pressure processing inactivated spores by two step pathways. This review focused on the inactivation effects and mechanisms of spores by non-thermal processing. A lot of research focused on the inactivation of spores due to its extremely resistance. Spores are the dormant state of vegetative cells and have unique multilayers structure. In recent years, there has been a growing interest in non-thermal process. 31-36 ISSN: 2214-7993 Subject: bacterial spores, food industry, food science, functional foods, germination, heat treatment, high pressure treatment, inactivation, methodology, nonthermal processing, nutrition, pressure, research, synergism, ultrasonics, ultraviolet radiation, vegetative cells Abstract: Thermal processing remains the major technology in food industry while it inevitably destructs sensory, nutrition and functional ingredients of food. Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms Author: Ruiling Lv, Donghong Liu, Jianwei Zhou Source: Current opinion in food science 2021 v.42 pp.
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