ATTENTION !!! SEMINAIRE ANNULE et REPORTE A UNE DATE ULTERIEURE - Interfacial Water Properties in Bacillus Subtilis Spores

Orateur : Nicolas MARTINEZ (INAC, CEA Grenoble, France)

Food spoilage is caused by a variety of factors, but the most important process involves the development of a microbial fauna in the food itself. Bacillus subtilis is one of these microorganisms. Its particularity is that it can enter in a spore dormant state, which makes it very resistant to extreme conditions such as high temperatures used in food conservation processes. Evidence suggests that this resistance is due to a dehydration process coupled to a compartmentalization of water within the organism. I will first discuss how water interacts with the basic molecules of living organisms, such as lipids and membranes. Indeed, by forming a layer surrounding these biological molecules, water plays a key role in their spatial organization and dynamics. Then, we will see how living organisms such as Bacillus subtilis modulate this interaction in order to survive to harsh environmental conditions. Understanding the fundamental processes behind this interaction could allow to identify new and more resilient ways to conserve our edibles.

Télécharger dans mon agenda