Tuesday, 16 June 2015

Study provides new insights into Clostridium spores

Microbiologists from the Institute of Food Research have demonstrated how clostridia emerge from spores. This finding could help researchers understand how these bacteria germinate and go on to produce the toxin responsible for botulism (which triggers food poisoning), or cause food spoilage.

According to the Norwich BioScience Institutes:

"Dr Jason Brunt worked with microscopist Kathryn Cross to produce images of the stages spores go through during germination. Their images showed that the spores have an outer covering, called an exosporium, with an aperture at one end. Closer examination showed that this aperture aligned with a spot on the spore where it ruptures during germination, and that the newly formed cell emerges through these holes. This suggests that the spores have polarity that aligns the structures correctly."

For further details see:

Jason Brunt, Kathryn L. Cross, Michael W. Peck. Apertures in the Clostridium sporogenes spore coat and exosporium align to facilitate emergence of the vegetative cell. Food Microbiology, 2015; DOI: 10.1016/j.fm.2015.04.013

Posted by Victor Grayson