Sporeforming bacteria and fungi share the ability to form spores. These biological structures are ubiquitous and highly resistant to stresses. Despite the fact that the types of spores may differ in their ecological functions, spore formation offers original strategies for contaminating foods and to have new nutritional resources. Spore production and dispersion are crucial steps for the survival of these microorganisms. This symposium will discuss the common features and the main differences between these two types of microorganisms, which lead them to contaminate, to colonise, and to spoil food. Special attention will be paid to explaining how their complex cycle of life contributes to their survival in industrial food environments.  The session will also address the impact of environmental conditions on the germination efficiency of fungal spores. Some examples will be provided to illustrate why heterogeneity in the germination and subsequent growth of spores has to be taken into account to predict the responses of spoilage fungi in foodstuff. In the last part of the symposium, the impact of industrial leverage on the cycle of life of Bacillus spp. will be presented. Indeed, if the cardinal values are commonly accepted to predict the vegetative bacterial growth, then new research may be able to use these values to predict the efficiency of the sporulation process, i.e. resistance of spores and yield of sporulation. This symposium will deliver knowledge on sporeforming bacteria and fungi, in order to better understand the diversity and physiology of these microorganisms, which have complex life cycles; and in order to better manage their development in foods.

Presentations