Temperature dependence of the proteome profile of the psychrotolerant pathogenic food spoiler Bacillus weihenstephanensis type strain WSBC 10204

Bacillus weihenstephanensis is a subspecies of the Bacillus cereus sensu lato group of spore forming bacteria known to cause food spoilage or food poisoning. The key distinguishing phenotype of B. weihenstephanensis is its ability to grow below 7°C or, from a food safety perspective, to grow and potentially produce toxins in a refrigerated environment. In order to gain insight into to the mechanistic basis of its psychrotolerant phenotype, as well as elucidate relevant aspects of its toxigenic profile, the proteome profiles of cells grown at either 6°C or 30°C were compared.

魏氏芽孢杆菌（Bacillus weihenstephanensis）是产芽孢细菌类群——蜡样芽孢杆菌广义群（Bacillus cereus sensu lato）的一个亚种，该类群已知可引发食品变质与食物中毒。魏氏芽孢杆菌的关键鉴别表型为可在7℃以下生长；从食品安全视角来看，这意味着其可在冷藏环境中增殖并潜在产生毒素。为解析该菌耐冷表型的分子机制，同时阐明其产毒特征的相关维度，研究人员对分别在6℃与30℃下培养的菌体的蛋白质组图谱进行了对比分析。