Inhibition and Control of Bacterial Spore Germination

Abstract

Factors affecting germination of bacterial spores as well as chemical inhibition of germination are reviewed. Current theories on the nature of initiation of the germination process are also presented. Transformation of a dormant bacterial spore into a metabolically active vegetative cell involves a myriad of complex biochemical events of which the “trigger reaction” is thought to be the prime event. The ability to control or prevent this complex sequence of events from occurring by manipulation of environmental factors or use of chemical inhibitors has been the objective of numerous research endeavors. A thorough understanding of these factors is important to both maintenance and future development of an adequate, safe and wholesome food supply.

Bacterial spores and chemical sporicidal agents

“…The effects of inhibitors of germination have been widely reported, but it is often not known at what stage of germination an inhibitor is active (193). Because of the nature of the germination process, the only types of antibacterial agents that are effective are those that inhibit the trigger reaction and those that prevent the degradative processes.…”

“…Because of the nature of the germination process, the only types of antibacterial agents that are effective are those that inhibit the trigger reaction and those that prevent the degradative processes. (193). Thus, whereas many compounds are likely to prevent the degradative processes, it is unclear whether the trigger reaction is also affected.…”

“…These include alcohols, aldehydes, phenols and cresols, parabens, sorbic acid, and mercuric chloride (2,3,47,66,68,100,128,148,149,156,166,168,171,172,181,190,193,195,198,219,220,223,234; B. M. Lund, Ph.D. dissertation, University of London, London, England, 1962). This inhibition (Table 10) occurs at concentrations that are closely related to those that inhibit the growth of vegetative bacteria.…”

“…2b and c), (iii) a decrease in dry weight, and (iv) a decrease in optical density, a comparatively late event in germination (205), although it is a widely used method for measuring germination. Inhibition and control of spore germination are important considerations in many fields, including food preservation (74,193), although dormancy may be a problem (86).…”

The Extension of the Shelf Life of Ready-to-Serve Pizza by a Combination of Modified Atmosphere Packaging and Refrigeration

“…when compared with an atmosphere of 100% N 2 . However, Smoot and Pierson (1982) reported that CO 2 had little effect on germination and toxigenesis of spore formers such as Clostridium botulinum. Of the microbial associations developed in pizza samples under aerobic and modified atmospheric storage, yeast/molds were found to be a member, and along with LAB, psychrotrophs and to lesser extent coliforms, play a significant role in spoilage of baked pizza.…”