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Different stimuli are reported to trigger germination. This germination-inactivation strategy allows better maintenance of important food quality attributes. Targeted germination can aid in decreasing the resistance of spores and allow the application of milder inactivation procedures. The inhibition and induction of germination have critical applications in the food industry. As spore germination is critical for the loss of resistance, outgrowth, and development of pathogenicity and spoilage potential, the germination pathway has piqued the interest of the scientific community. Bacterial spores may return to their vegetative state through a process called germination. These spores can survive adverse environmental conditions in nature, as well as decontamination processes in the food and related industries. Spore-forming bacteria are resistant to stress conditions owing to their ability to form highly resistant dormant spores. Clearly, inter-strain variation and numerous factors that shape spore germination behavior, challenge standardization of methods to recover highly heat resistant spores from the environment and have an impact on the efficacy of preservation techniques used by the food industry to control spores. High heat-activation requirements and inefficient, slow germination correlated with elevated resistance of spores to heat and with specific genetic features, indicating a common genetic basis of these three phenotypic traits. Spores of industrial food-borne isolates exhibited on average less efficient and slower germination responses and required more severe heat-activation than spores from other sources. subtilis including 9 isolates from spoiled food products.

an exposure to sub-lethal heat that increases spore responsiveness to nutrient germination triggers, among 17 strains of B. This study describes a strong variation in spore germination capacities and requirements for a heat-activation treatment, i.e.