在pH转移条件下Bacillus subtilis的化动力学:对子特性和基因表达的影响
Kaoutar Hafdane1, Noémie Desriac1, Clément Trunet1
1Laboratoire Universitaire de Biodiversité et Écologie Microbienne, Univ Brest, INRAE, Quimper, France.
Applied and environmental microbiology
|September 16, 2025
概括
改变pH值会影响Bacillus subtilis中的细菌子的形成. 降至5.5的pH值会延迟胞形成,但会产生更多的可发芽子,而降至4.0则会停止胞形成,从而影响食品安全模型.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 系统生物学 系统生物学
背景情况:
- 细菌子,就像细菌细菌的子一样,对环境压力因素具有很高的抵抗力,这使污染清除复杂化,并增加了食品腐烂风险.
- 细菌分泌的预测模型经常使用静态的pH值条件,这些不充分地代表了食品加工环境中常见的动态pH值波动.
- 了解pH对胞的动态影响对于提高食品安全和加工效率至关重要.
研究的目的:
- 为了研究单阶段pH值变化对Bacillus subtilis Sporulation动力学和子特性的影响.
- 分析Bacillus subtilis在化过程中对pH值变化的转录反应.
- 建立一个基础,以建模细菌在动态pH条件下与食品加工相关的细菌分泌.
主要方法:
- 使用生物反应器系统在pH 7.0培养Bacillus subtilis,然后将酸化转移到pH 5.5或pH 4.0.
- 采用生长-分泌模型来分析分泌动力学.
- 评估了子的耐热性和发芽效率,并对子和与压力相关的基因进行基因表达分析.
主要成果:
- 向pH值5.5的转变导致延迟但成功的化,其特征是延长的化基因表达.
- 过渡到pH值4.0完全抑制了分泌,导致重点分泌基因的转录性沉默.
- 在pH 7.0-5.5条件下的子表现出与pH 7.0子相似的耐热性,但显示出增强的发芽效率.
结论:
- 动态的pH值变化显著影响Bacillus subtilis的化,抑制的程度和子属性取决于pH值变化的大小.
- 基因表达模式与观察到的胞表现型相关,提供了对pH压力的生理反应的见解.
- 这项研究为在动态的食品加工环境中开发更准确的细菌子行为预测模型提供了基础.
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