Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype

Kim, Tom Dongmin; Begyn, Katrien; Khanal, Sadhana; Taghlaoui, Fatima; Heyndrickx, Marc; Rajković, Andreja; Devlieghere, Frank; Michiels, Chris; Aertsen, Abram

doi:10.1016/j.ijfoodmicro.2021.109072

Cited by 10 publications

(6 citation statements)

References 39 publications

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“…that belong to panC Group III have been referred to as (i) "emetic B. cereus," (ii) "cereulide-producing B. cereus," (iii) "B. cereus" (Agata et al 1994;Apetroaie et al 2005;Dierick et al 2005;Ehling-Schulz, Frenzel, and Gohar 2015;Ehling-Schulz et al 2006;Ehling-Schulz et al 2005;Fiedoruk et al 2016;Granum and Lund 2006;Mahler et al 1997;Rouzeau-Szynalski et al 2020;Schoeni and Wong 2005;Shiota et al 2010;Vassileva et al 2007), and (iv) "B. paranthracis" (Carroll et al 2019). In addition, panC group III isolates that are incapable of producing cereulide but may still produce diarrheal toxins have been referenced as (i) "emetic- Guerin et al 2019;Kim et al 2021;Miller et al 2018;Modugno et al 2019;Nakano 2020;Sun et al 2021;Trunet et al 2020), despite the fact that Liu, Lai, and Shao (2018) published a proposal to merge the species into B. mycoides in 2018. Additionally, the species name "B. thuringiensis" has been simultaneously used to refer to (i) any B. cereus s.l.…”

Section: Wgs Explosion 2017-2019mentioning

confidence: 99%

Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond

Carroll¹,

Cheng

Wiedmann

et al. 2021

Critical Reviews in Food Science and Nutrition

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The Bacillus cereus group, also known as B. cereus sensu lato (s.l.), is a species complex that contains numerous closely related lineages, which vary in their ability to cause illness in humans and animals. The classification of B. cereus s.l. isolates into species-level taxonomic units is thus essential for informing public health and food safety efforts. However, taxonomic classification of these organisms is challenging. Numerous-often conflicting-taxonomic changes to the group have been proposed over the past two decades, making it difficult to remain up to date. In this review, we discuss the major nomenclatural changes that have accumulated in the B. cereus s.l. taxonomic space prior to 2020, particularly in the genomic sequencing era, and outline the resulting problems. We discuss several contemporary taxonomic frameworks as applied to B. cereus s.l., including (i) phenotypic, (ii) genomic, and (iii) hybrid nomenclatural frameworks, and we discuss the advantages and disadvantages of each. We offer suggestions as to how readers can avoid B. cereus s.l. taxonomic ambiguities, regardless of the nomenclatural framework(s) they choose to employ. Finally, we discuss future directions and open problems in the B. cereus s.l. taxonomic realm, including those that cannot be solved by genomic approaches alone.

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Section: Wgs Explosion 2017-2019mentioning

confidence: 99%

Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond

Carroll¹,

Cheng

Wiedmann

et al. 2021

Critical Reviews in Food Science and Nutrition

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“…The spore form of one emetic toxin-producing strain (B. cereus LFMFP 254) from a Belgian outbreak was found to be significantly more resistant to the wet heat at 90°C than other tested unformulated spore suspensions, but the spore of B. cereus 254 did not show different behavior against UV-C treatment than other tested unformulated spores. Previously published D90-values of B. cereus spores in distilled water or PPS with 0.01% Tween 80 were variable ranging from 4.04 min to 39 min (Fernández et al, 2001;Kim et al, 2021;Valero et al, 2006). Our results of D90-values of tested B.…”

Section: Discussionmentioning

confidence: 44%

UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores

Zhao,

Begyn,

Delongie

et al. 2023

Food Microbiology

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“…There is also significant heterogeneity in B. subtilis germination kinetics between individuals in a population ( Setlow et al, 2017 ), likely due to stochastic differences in levels of GRs, although variation in levels of YetF/YdfS could also contribute. In addition, an increase in YetF levels could explain the facile evolution of spores’ wet heat resistance seen recently with spores of B. weihenstephanensis ( Kim et al, 2021 ), since only appropriate promoter mutations in yetF might be needed. Again, it will be important to determine: (i) the natural variation in levels of YetF homologs between individual spores in populations; (ii) whether such differences correlate with differences in rates of spore killing by wet heat or spore germination; and (iii) whether the easily evolved B. weihenstephanensis spores with high wet heat resistance have increased levels of YetF.…”

Section: Discussionmentioning

confidence: 98%

Identification and characterization of new proteins crucial for bacterial spore resistance and germination

Kanaan

Shames

et al. 2023

Front. Microbiol.

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2Duf, named after the presence of a transmembrane (TM) Duf421 domain and a small Duf1657 domain in its sequence, is likely located in the inner membrane (IM) of spores in some Bacillus species carrying a transposon with an operon termed spoVA2mob. These spores are known for their extreme resistance to wet heat, and 2Duf is believed to be the primary contributor to this trait. In this study, we found that the absence of YetF or YdfS, both Duf421 domain-containing proteins and found only in wild-type (wt) B. subtilis spores with YetF more abundant, leads to decreased resistance to wet heat and agents that can damage spore core components. The IM phospholipid compositions and core water and calcium-dipicolinic acid levels of YetF-deficient spores are similar to those of wt spores, but the deficiency could be restored by ectopic insertion of yetF, and overexpression of YetF increased wt spore resistance to wet heat. In addition, yetF and ydfS spores have decreased germination rates as individuals and populations with germinant receptor-dependent germinants and increased sensitivity to wet heat during germination, potentially due to damage to IM proteins. These data are consistent with a model in which YetF, YdfS and their homologs modify IM structure to reduce IM permeability and stabilize IM proteins against wet heat damage. Multiple yetF homologs are also present in other spore forming Bacilli and Clostridia, and even some asporogenous Firmicutes, but fewer in asporogenous species. The crystal structure of a YetF tetramer lacking the TM helices has been reported and features two distinct globular subdomains in each monomer. Sequence alignment and structure prediction suggest this fold is likely shared by other Duf421-containing proteins, including 2Duf. We have also identified naturally occurring 2duf homologs in some Bacilli and Clostridia species and in wt Bacillus cereus spores, but not in wt B. subtilis. Notably, the genomic organization around the 2duf gene in most of these species is similar to that in spoVA2mob, suggesting that one of these species was the source of the genes on this operon in the extremely wet heat resistant spore formers.

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Bacillus weihenstephanensis can readily evolve for increased endospore heat resistance without compromising its thermotype

Cited by 10 publications

References 39 publications

Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond

Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond

UV-C and wet heat resistance of Bacillus thuringiensis biopesticide endospores compared to foodborne Bacillus cereus endospores

Identification and characterization of new proteins crucial for bacterial spore resistance and germination

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