抄録
This review explores the fundamental mechanisms behind sporulation, germination, and outgrowth of spore-forming bacteria, with a focus on how environmental conditions affect these processes. By detailing factors such as temperature, pH, and water activity, it examines how these elements influence transitions between vegetative growth, sporulation, and germination, as well as the quality of the spores produced, particularly their resistance and germination ability. The review also addresses the heterogeneity observed in the spore-forming bacteria life cycle, particularly variation in germination and outgrowth responses, as well as phenomena such as cannibalism, competence, and biofilm formation. It highlights the significance of these factors for understanding the persistence and dispersal of spores across different environments. The implications of these mechanisms are particularly relevant for the food industry, where effective management of contamination by spores is critical for controlling food spoilage and safety. It also has important implications for biotechnology. A better understanding of how environmental conditions influence spore properties can help optimize the production of spores with specific resistance or germination traits suited to their intended applications.
