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Role of fatty acids in Bacillus environmental adaptation.

Diomandé SE, Nguyen-The C, Guinebretière MH, Broussolle V, Brillard J - Front Microbiol (2015)

Bottom Line: Some elements of the FA pattern composition are common to Bacillus species, whereas others are specific and can be categorized in relation to the ecological niches of the species.Bacillus species are able to modify their FA patterns to adapt to a wide range of environmental changes, including changes in the growth medium, temperature, food processing conditions, and pH.Like endogenous FAs, exogenous FAs may positively or negatively affect the survival of Bacillus vegetative cells and the spore germination ability in a given environment.

View Article: PubMed Central - PubMed

Affiliation: INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale Avignon, France ; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale Avignon, France.

ABSTRACT
The large bacterial genus Bacillus is widely distributed in the environment and is able to colonize highly diverse niches. Some Bacillus species harbor pathogenic characteristics. The fatty acid (FA) composition is among the essential criteria used to define Bacillus species. Some elements of the FA pattern composition are common to Bacillus species, whereas others are specific and can be categorized in relation to the ecological niches of the species. Bacillus species are able to modify their FA patterns to adapt to a wide range of environmental changes, including changes in the growth medium, temperature, food processing conditions, and pH. Like many other Gram-positive bacteria, Bacillus strains display a well-defined FA synthesis II system that is equilibrated with a FA degradation pathway and regulated to efficiently respond to the needs of the cell. Like endogenous FAs, exogenous FAs may positively or negatively affect the survival of Bacillus vegetative cells and the spore germination ability in a given environment. Some of these exogenous FAs may provide a powerful strategy for preserving food against contamination by the Bacillus pathogenic strains responsible for foodborne illness.

No MeSH data available.


Related in: MedlinePlus

Heat adaptation index (A) and a15/i15 ratio (B) among strains of the genus Bacillus, excluding Bacillus cereus sensu lato. The strains displaying values close to the black line (A) or between the gray line and the black line (B) are mesophilic strains. Reclassified species are: Sporosarcina (blue), Peanibacillus (dark blue), Geobacillus (red), Lysinibacillus (orange), Psychrobacillus (pale blue). Gray (A) or black (B): Bacillus strains.
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Figure 5: Heat adaptation index (A) and a15/i15 ratio (B) among strains of the genus Bacillus, excluding Bacillus cereus sensu lato. The strains displaying values close to the black line (A) or between the gray line and the black line (B) are mesophilic strains. Reclassified species are: Sporosarcina (blue), Peanibacillus (dark blue), Geobacillus (red), Lysinibacillus (orange), Psychrobacillus (pale blue). Gray (A) or black (B): Bacillus strains.

Mentions: Heat adaptation index and a15/i15 ratios are presented in Figures 5A,B respectively. Their interest for describing species thermotypes was examined below. Adaptation to temperature may have occurred by extending growth limits toward low or high temperature, resulting to different thermotypes. The most common are “psychrophilic,” “mesophilic” and “thermophilic” thermotypes. However, thermotypes also includes intermediate organisms, such as mesophilic strains with psychrotophic or with thermotolerant abilities.


Role of fatty acids in Bacillus environmental adaptation.

Diomandé SE, Nguyen-The C, Guinebretière MH, Broussolle V, Brillard J - Front Microbiol (2015)

Heat adaptation index (A) and a15/i15 ratio (B) among strains of the genus Bacillus, excluding Bacillus cereus sensu lato. The strains displaying values close to the black line (A) or between the gray line and the black line (B) are mesophilic strains. Reclassified species are: Sporosarcina (blue), Peanibacillus (dark blue), Geobacillus (red), Lysinibacillus (orange), Psychrobacillus (pale blue). Gray (A) or black (B): Bacillus strains.
© Copyright Policy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4525379&req=5

Figure 5: Heat adaptation index (A) and a15/i15 ratio (B) among strains of the genus Bacillus, excluding Bacillus cereus sensu lato. The strains displaying values close to the black line (A) or between the gray line and the black line (B) are mesophilic strains. Reclassified species are: Sporosarcina (blue), Peanibacillus (dark blue), Geobacillus (red), Lysinibacillus (orange), Psychrobacillus (pale blue). Gray (A) or black (B): Bacillus strains.
Mentions: Heat adaptation index and a15/i15 ratios are presented in Figures 5A,B respectively. Their interest for describing species thermotypes was examined below. Adaptation to temperature may have occurred by extending growth limits toward low or high temperature, resulting to different thermotypes. The most common are “psychrophilic,” “mesophilic” and “thermophilic” thermotypes. However, thermotypes also includes intermediate organisms, such as mesophilic strains with psychrotophic or with thermotolerant abilities.

Bottom Line: Some elements of the FA pattern composition are common to Bacillus species, whereas others are specific and can be categorized in relation to the ecological niches of the species.Bacillus species are able to modify their FA patterns to adapt to a wide range of environmental changes, including changes in the growth medium, temperature, food processing conditions, and pH.Like endogenous FAs, exogenous FAs may positively or negatively affect the survival of Bacillus vegetative cells and the spore germination ability in a given environment.

View Article: PubMed Central - PubMed

Affiliation: INRA, UMR408 Sécurité et Qualité des Produits d'Origine Végétale Avignon, France ; Université d'Avignon, UMR408 Sécurité et Qualité des Produits d'Origine Végétale Avignon, France.

ABSTRACT
The large bacterial genus Bacillus is widely distributed in the environment and is able to colonize highly diverse niches. Some Bacillus species harbor pathogenic characteristics. The fatty acid (FA) composition is among the essential criteria used to define Bacillus species. Some elements of the FA pattern composition are common to Bacillus species, whereas others are specific and can be categorized in relation to the ecological niches of the species. Bacillus species are able to modify their FA patterns to adapt to a wide range of environmental changes, including changes in the growth medium, temperature, food processing conditions, and pH. Like many other Gram-positive bacteria, Bacillus strains display a well-defined FA synthesis II system that is equilibrated with a FA degradation pathway and regulated to efficiently respond to the needs of the cell. Like endogenous FAs, exogenous FAs may positively or negatively affect the survival of Bacillus vegetative cells and the spore germination ability in a given environment. Some of these exogenous FAs may provide a powerful strategy for preserving food against contamination by the Bacillus pathogenic strains responsible for foodborne illness.

No MeSH data available.


Related in: MedlinePlus