Control of bacterial spores [PDF]
British Medical Bulletin, 2000 Bacterial spores are much more resistant than their vegetative counterparts. The most dangerous spore-former is Clostridium botulinum which produces a potent neurotoxin that can prove fatal. The most common food poisoning from a spore-former is caused by C. perfringens. Other food poisoning spore-formers include Bacillus cereus, B.
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Bacillus cereus spores release alanine that synergizes with inosine to promote germination. [PDF]
PLoS ONE, 2009 BACKGROUND:The first step of the bacterial lifecycle is the germination of bacterial spores into their vegetative form, which requires the presence of specific nutrients.
Tetyana Dodatko +8 more
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Development and validation of a chemostat gut model to study both planktonic and biofilm modes of growth of Clostridium difficile and human microbiota [PDF]
, 2014 Copyright: 2014 Crowther et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source ...
Baines, Simon D. +6 more
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Mobility of core water in Bacillus subtilis spores by $^2$H NMR [PDF]
Biophys. J. 105, 2016--2023 (2013), 2013 Bacterial spores in a metabolically dormant state can survive long periods without nutrients under extreme environmental conditions. The molecular basis of spore dormancy is not well understood, but the distribution and physical state of water within the spore is thought to play an important role.
arxiv +1 more source
Synergistic efficacy of 405 nm light and chlorinated disinfectants for the enhanced decontamination of Clostridium difficile spores [PDF]
, 2016 The ability of Clostridium difficile to form highly resilient spores which can survive in the environment for prolonged periods causes major contamination problems.
Anderson, John G. +4 more
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Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores
Foods, 2023 Bacteriostats, as chemical substances that inhibit bacterial growth, are widely used in the sterilization process; however, their effects on spindle spores are unclear.
Dong Liang +7 more
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Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? [PDF]
, 2016 peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB).
Cotter, Paul D. +5 more
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Responses of a bacterial pathogen to phosphorus limitation of its aquatic invertebrate host [PDF]
, 2008 Host nutrition is thought to affect the establishment, persistence, and severity of pathogenic infections. Nutrient-deficient foods possibly benefit pathogens by constraining host immune function or benefit hosts by limiting parasite growth and ...
Ebert, D., Frost, P. C., Smith, V. H.
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PROPERTIES OF ELECTRODIALYZED BACTERIAL SPORES [PDF]
Journal of Bacteriology, 1964 Harper , M. K. (U.S. Department of Agriculture, Washington, D.C.), H. R. Curran, and M. J. Pallansch . Properties of electrodialyzed bacterial spores. J. Bacteriol. 88: 1338–1340. 1964.—Washed spores of Bacillus cereus, B.
M. K. Harper +2 more
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Biology Open, 2011 Summary The aim of this research was to isolate and characterize bacteria from spores of arbuscular mycorrhizal fungi (AMF). We designated these bacteria ‘probable endobacteria’ (PE). Three bacterial strains were isolated from approximately 500 spores of
Andre Freire Cruz, Takaaki Ishii
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