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Rau, L.

Publications and source records attributed to Rau, L..

2 recordsLinked to original sources

An SPFH Protein Couples Membrane Stress to Differentiation in Bacillus subtilis

Bacillus subtilis adapts to fluctuating environmental stress, such as membrane perturbation or alkaline conditions, using membrane-associated regulatory complexes. Here, we rename the previously termed pspA-ydjGHI operon to pspA-samGHI (for starvation and motility) to reflect its functional roles in membrane envelope stress signalling. The SamG-SamH membrane proteins recruit SamI, a cytosolic SPFH protein, which stabilizes focal membrane localization and recruitment of PspA, an ESCRT-III homolog. Under normal conditions, this system transiently assembles at the membrane, stabilizing it and allowing proper motility, secretion, and biofilm formation. Loss of SamI ({Delta}samI/{Delta}ydjI) leads to unbalanced SamG-SamH activity leading to a constitutive stress signalling, and global transcriptional changes reminiscent of starvation situations. This, in turn, blocks secretion of the matrix protein BslA, preventing biofilm formation, and reducing motility. Deletion of samH in combination with {Delta}samI restores biofilm formation, while {Delta}pspA mutants form biofilms normally, indicating that PspA is dispensable for the developmental phenotype. Our findings reveal that beside membrane integrity SamGHI coordinates transcriptional homeostasis and multicellular development through formation of a membrane integral stress sensor complex.

microbiology↗

Impact of pH and temperature in dairy processing on the infectivity of H5N1 avian influenza viruses

Highly pathogenic avian influenza viruses (HPAIV) of subtype H5N1 (clade 2.3.4.4b) have crossed the species barrier and caused a mastitis-like infection in dairy cows. The high levels of infectious virus found in the milk raised considerable concerns about the safety of raw milk products. This study examined the effect of temperature and pH on the stability of HPAIV and low-pathogenic avian influenza viruses (LPAIV). We found that H5N1 HPAIV remained infectious in milk at 4{degrees}C for four weeks, with slow decreases at 21{degrees}C, and complete inactivation at 37{degrees}C after four weeks. H5N1 LPAIV was stable at 50{degrees}C for 30 minutes but inactivated at higher temperatures (55{degrees}C for 10 minutes, 60{degrees}C for 1 minute, or 72{degrees}C for 30 seconds). At pH levels between 6 and 10, the virus remained stable but was partially inactivated at pH 5.0 and completely inactivated at pH 4.0. During yogurt production, H5N1 LPAIV was completely inactivated when the pH reached 4.3. In cheese production, the lowest pH reached was between 5.0 and 5.3. When H5N1 LPAIV was incubated with soft and semi-hard cheese for one day at 4 {degrees}C, infectious virus titers decreased by 5.1 and 3.9 log10, respectively. When H5N1 LPAIV was incubated with buffer adjusted to pH 5.0, infectious virus titer dropped by only 3.3 log10, suggesting that, alongside pH, other processes of cheese ripening likely influence virus stability. In conclusion, H5N1 avian influenza viruses are largely inactivated during lactic acid fermentation of raw milk. Future studies will assess the required cheese ripening time for complete inactivation.

microbiology↗