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Modélisation de la sporulation de Bacillus subtillis BSB1 et liens physiologiques avec les cinétiques de croissance

Abstract : Spore-forming bacteria cause health risks and alteration of food products. They can sporulate to form cells resistant to various physical or chemical aggressions. In order to limit the formation of spores in food and on production lines in the agri-food industry, a preventive approach consists in predicting this bacterial process according to the environmental conditions encountered during the manufacturing processes. For this, a kinetic model describing both growth and sporulation of the bacterium model Bacillus subtilis BSB1 was developed. This model is a useful tool for assessing the impact of environmental factors on quantitative and physiological aspects of growth and sporulation of B. subtilis. Unfavorable conditions of temperature, pH and water activity cause a slowing of B. subtilis’ growth, a more synchronous sporulation in the bacterial population leading to later spore emergence and lower spore production. All these effects have been described with a predictive model of growth and sporulation: the cardinal model. These (kinetic and cardinal) models are efficient to predict growth and sporulation of B. subtilis BSB1 in different culture conditions, different matrices and in dynamic conditions of environmental factors. This work and these mathematical models will allow a better understanding of the sporulation behavior of bacteria according to environmental factors and thus a better understanding of the sporulation in the agrofood industry.
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Submitted on : Monday, April 9, 2018 - 2:57:08 PM
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Emilie Gauvry. Modélisation de la sporulation de Bacillus subtillis BSB1 et liens physiologiques avec les cinétiques de croissance. Microbiologie et Parasitologie. Université de Bretagne occidentale - Brest, 2017. Français. ⟨NNT : 2017BRES0140⟩. ⟨tel-01761913⟩

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