Proteomics

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Protein composition of Moorella thermoacetica spores formed at contrasted temperatures


ABSTRACT: Moorella thermoacetica spores are the most heat-resistant so far retrieved in food industry and we previously showed that the resistance properties of these spores to wet- heat and biocides were lower when spores were produced at low limit temperature than at optimal temperature. By electron microcopy, we observed that the ultrastructure of the spore coat differed according to the sporulation temperature, with spores produced at 55 °C mainly exhibiting lamellar inner coat tightly associated to diffuse outer coat, while spores produced at 45 °C showing an inner and outer coat separated by a less electron- dense zone. Moreover, misarranged coat structures were more frequently observed when spores were produced at low limit temperature. We analyzed the proteome of spore ob- tained at 45° and 55 °C and focused our data analysis on putative spore coat, exosporium proteins or proteins playing a role in spore resistance. Some putative spore coat proteins, such as CotSA, were only identified in spores produced at 55 °C, while some other puta- tive exosporium and coat proteins were significantly less abundant in spores produced at 45 °C. Altogether, our results suggest that sporulation temperature affects the structure and the protein composition of M. thermoacetica spores.

INSTRUMENT(S): Exactive Plus

ORGANISM(S): Moorella Thermoacetica Atcc 39073

SUBMITTER: Celine Henry  

LAB HEAD: Véronique Broussolle

PROVIDER: PXD029621 | Pride | 2022-02-17

REPOSITORIES: Pride

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20170602_02_55d09.raw Raw
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20170602_04_55d10.raw Raw
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Publications

Insights into the Structure and Protein Composition of <i>Moorella thermoacetica</i> Spores Formed at Different Temperatures.

Malleck Tiffany T   Fekraoui Fatima F   Bornard Isabelle I   Henry Céline C   Haudebourg Eloi E   Planchon Stella S   Broussolle Véronique V  

International journal of molecular sciences 20220104 1


The bacterium <i>Moorella thermoacetica</i> produces the most heat-resistant spores of any spoilage-causing microorganism known in the food industry. Previous work by our group revealed that the resistance of these spores to wet heat and biocides was lower when spores were produced at a lower temperature than the optimal temperature. Here, we used electron microcopy to characterize the ultrastructure of the coat of the spores formed at different sporulation temperatures; we found that spores pro  ...[more]

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