Spores of Anaerobic Bacteria: Characteristics and Behaviors during Restoration from Damaged Status

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  • Miyake Masami
    Graduate School of Life and Environmental Sciences, Osaka Prefecture University
  • Kohda Tomoko
    Graduate School of Life and Environmental Sciences, Osaka Prefecture University
  • Yasugi Mayo
    Graduate School of Life and Environmental Sciences, Osaka Prefecture University
  • Sakanoue Hideyo
    Graduate School of Life and Environmental Sciences, Osaka Prefecture University
  • Hirata Shotaro
    Graduate School of Life and Environmental Sciences, Osaka Prefecture University

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  • 嫌気性細菌芽胞の生物学的特性と損傷回復について
  • ケンキセイ サイキン ガホウ ノ セイブツガクテキ トクセイ ト ソンショウ カイフク ニ ツイテ

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Abstract

<p>Spores are a highly resistant form of bacteria and are capable of surviving various environmental stresses. When food is contaminated with spores, it can result in food spoilage and food-borne illness. Although it is important to develop procedures to control the germination and outgrowth of food-contaminating spores, there is limited biological information about the spores of anaerobic Clostridium spp. In this mini-review, recent advances in the biological behaviors of Clostridium spp. spores are summarized, and the possible burden in food hygiene induced by putative “damaged-but-viable” spores is discussed. Concerted efforts to elucidate the biological specificity of spores are needed to develop new control measures applicable to a variety of hygienic processes.</p>

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