Osmotically induced increase in thermal resistance of heat-sensitive, dipicolinic acid-less spores of Bacillus cereus Ht-8

Abstract

Thermal resistance in heat-sensitive, dipicolinic acid (DPA)-less spores of Bacillus cereus Ht-8 heated in sucrose solutions increased at and above a concentration of 2 M sucrose. The decimal reduction times at 75 degrees C for spores heated in 0.0, 1.8, 2.2, and 2.6 M sucrose were 2.0, 2.8, 4.5, and 12 min, respectively. Maltose, fructose, and glucose increased heat resistance above that observed in water but did not elevate resistance to the level observed with sucrose at the same osmolality. Cation-induced loss of thermal resistance in chemically sensitized spores was reversed in the presence of sucrose. Spores germinated in brain heart infusion were resistant when heated in sucrose. In the presence of sucrose, spores exhibited an increase in optical density at 700 nm. Electron micrographs of the DPA-less spores suspended in 2.2 M sucrose revealed a shrinkage of outer coats and exosporium membranes. The results suggested that the osmotic property of sugars increased thermal resistance in DPA-less spores. The osmotic pressure exerted by sugars may be similar to the pressure that usually exists within the cortex of normal spores containing DPA and may cause the dehydration of the protoplast and the consequent thermal resistance. The role of dehydration and the nonessential nature of DPA for thermal resistance in spores were confirmed.