University of Groningen
Diversity in sporulation and spore properties of foodborne Bacillus strains
Krawczyk, Antonina
IMPORTANT NOTE: You are advised to consult the publisher's version (publisher's PDF) if you wish to cite from it. Please check the document version below.
Document Version
Publisher's PDF, also known as Version of record
Publication date: 2017
Link to publication in University of Groningen/UMCG research database
Citation for published version (APA):
Krawczyk, A. (2017). Diversity in sporulation and spore properties of foodborne Bacillus strains. University of Groningen.
Copyright
Other than for strictly personal use, it is not permitted to download or to forward/distribute the text or part of it without the consent of the author(s) and/or copyright holder(s), unless the work is under an open content license (like Creative Commons).
Take-down policy
If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim.
Downloaded from the University of Groningen/UMCG research database (Pure): http://www.rug.nl/research/portal. For technical reasons the number of authors shown on this cover page is limited to 10 maximum.
Diversity in sporulation
and spore properties
of foodborne Bacillus strains
Antonina O. Krawczyk
The research presented in this thesis was carried out in the laboratory of Molecular Genetics of the Groningen Biomolecular Sciences and Biotechnology Institute (GBB), Faculty of Science and Engineering, University of Groningen, the Netherlands. The research was funded by Top Institute Food and Nutrition (TIFN, Wageningen, the Netherlands), a public-private partner-ship on pre-competitive research in food and nutrition.
Printing of this thesis was financially supported by the Groningen Graduate School of Sciences, University of Groningen and TIFN.
Cover design: Antonina O. Krawczyk and Lovebird design. Layout and print: Lovebird design.
www.lovebird-design.com
© 2017 Antonina O. Krawczyk, Groningen, the Netherlands All rights reserved
ISBN (printed version): 978-90-367-9970-6 ISBN (electronic version): 978-90-367-9969-0
Diversity in sporulation and spore
properties of foodborne Bacillus
strains
PhD thesis
to obtain the degree of PhD at the
University of Groningen
on the authority of the
Rector Magnificus Prof. E. Sterken
and in accordance with
the decision by the College of Deans.
This thesis will be defended in public on
Friday 8 September 2017 at 14:30
by
Antonina Olga Krawczyk
born on 19 March 1987
in Sosnowiec, Poland
Supervisor
Prof. O.P. Kuipers
Co-supervisor
Dr. R.T. Eijlander
Assessment committee
Prof. S. Brul
Prof. W.J. Quax
Prof. D.J. Scheffers
To Reto, my perfect companion, without whom this journey would be double the hardship and half the fun.
Contents
CHAPTER 1
General introduction 9
CHAPTER 2
Lysis of sporulating Bacillus subtilis cells correlates with delayed sporulation
initiation and differences in gene expression profiles 57
CHAPTER 3
Sporulation gene expression patterns in eight strains of Bacillus subtilis and
Bacillus amyloliquefaciens with different spore properties 83
CHAPTER 4
A transposon present in specific strains of Bacillus subtilis negatively affects
nutrient- and dodecylamine-induced spore germination 119
CHAPTER 5
Spore heat-activation requirements and germination responses correlate with sequences of germinant receptors and with the presence of a specific
spoVA²mob operon in foodborne strains of Bacillus subtilis 151
CHAPTER 6
Bacillus thermoamylovorans spores with very-high-level heat resistance ger-minate poorly in rich medium despite the presence of ger clusters but
effi-ciently upon exposure to calcium-dipicolinic acid 181
CHAPTER 6 Addendum
Draft genome sequences of four Bacillus thermoamylovorans strains,
iso-lated from food products 207
CHAPTER 7
Summary and general discussion 213
Nederlandse samenvatting 241
Acknowledgements 247
