Intraspecific variability in heat resistance of fungal conidia

Tom van den Brule; Maarten Punt; Sjoerd J. Seekles; Frank J.J. Segers; Jos Houbraken; Wilma C. Hazeleger; Arthur F.J. Ram; Han A.B. Wösten; Marcel H. Zwietering; Jan Dijksterhuis; Heidy M.W. den Besten

doi:10.1016/j.foodres.2022.111302

Intraspecific variability in heat resistance of fungal conidia

Tom van den Brule, Maarten Punt, Sjoerd J. Seekles, Frank J.J. Segers, Jos Houbraken, Wilma C. Hazeleger, Arthur F.J. Ram, Han A.B. Wösten, Marcel H. Zwietering, Jan Dijksterhuis, Heidy M.W. den Besten^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

Abstract

Microbial species are inherently variable, which is reflected in intraspecies genotypic and phenotypic differences. Strain-to-strain variation gives rise to variability in stress resistance and plays a crucial role in food safety and food quality. Here, strain variability in heat resistance of asexual spores (conidia) of the fungal species Aspergillus niger, Penicillium roqueforti and Paecilomyces variotii was quantified and compared to bacterial variability found in the literature. After heat treatment, a 5.4- to 8.6-fold difference in inactivation rate was found between individual strains within each species, while the strain variability of the three fungal species was not statistically different. We evaluated whether the degree of intraspecies variability is uniform, not only within the fungal kingdom, but also amongst different bacterial species. Comparison with three spore-forming bacteria and two non-spore-forming bacteria revealed that the variability of the different species was indeed in the same order of magnitude, which hints to a microbial signature of variation that exceeds kingdom boundaries.

Original language	English
Article number	111302
Pages (from-to)	1-9
Number of pages	9
Journal	Food Research International
Volume	156
DOIs	https://doi.org/10.1016/j.foodres.2022.111302
Publication status	Published - Jun 2022

Bibliographical note

Funding Information:
The research was funded by TI Food and Nutrition, a public–private partnership on precompetitive research in food and nutrition. The funding organization had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Publisher Copyright:
© 2022 The Authors

Funding

The research was funded by TI Food and Nutrition, a public–private partnership on precompetitive research in food and nutrition. The funding organization had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Keywords

Aspergillus niger
Food spoilage
Paecilomyces variotii
Penicillium roqueforti
Strain variability
Thermal inactivation kinetics

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title = "Intraspecific variability in heat resistance of fungal conidia",

abstract = "Microbial species are inherently variable, which is reflected in intraspecies genotypic and phenotypic differences. Strain-to-strain variation gives rise to variability in stress resistance and plays a crucial role in food safety and food quality. Here, strain variability in heat resistance of asexual spores (conidia) of the fungal species Aspergillus niger, Penicillium roqueforti and Paecilomyces variotii was quantified and compared to bacterial variability found in the literature. After heat treatment, a 5.4- to 8.6-fold difference in inactivation rate was found between individual strains within each species, while the strain variability of the three fungal species was not statistically different. We evaluated whether the degree of intraspecies variability is uniform, not only within the fungal kingdom, but also amongst different bacterial species. Comparison with three spore-forming bacteria and two non-spore-forming bacteria revealed that the variability of the different species was indeed in the same order of magnitude, which hints to a microbial signature of variation that exceeds kingdom boundaries.",

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note = "Funding Information: The research was funded by TI Food and Nutrition, a public–private partnership on precompetitive research in food and nutrition. The funding organization had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. Publisher Copyright: {\textcopyright} 2022 The Authors",

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AU - den Besten, Heidy M.W.

N1 - Funding Information: The research was funded by TI Food and Nutrition, a public–private partnership on precompetitive research in food and nutrition. The funding organization had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript. Publisher Copyright: © 2022 The Authors

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N2 - Microbial species are inherently variable, which is reflected in intraspecies genotypic and phenotypic differences. Strain-to-strain variation gives rise to variability in stress resistance and plays a crucial role in food safety and food quality. Here, strain variability in heat resistance of asexual spores (conidia) of the fungal species Aspergillus niger, Penicillium roqueforti and Paecilomyces variotii was quantified and compared to bacterial variability found in the literature. After heat treatment, a 5.4- to 8.6-fold difference in inactivation rate was found between individual strains within each species, while the strain variability of the three fungal species was not statistically different. We evaluated whether the degree of intraspecies variability is uniform, not only within the fungal kingdom, but also amongst different bacterial species. Comparison with three spore-forming bacteria and two non-spore-forming bacteria revealed that the variability of the different species was indeed in the same order of magnitude, which hints to a microbial signature of variation that exceeds kingdom boundaries.

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Intraspecific variability in heat resistance of fungal conidia

Abstract

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Keywords

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