{
  "abstract": "Adaptation traits could influence the survival and growth of foodborne pathogens, but there is little information on the vegetative cells of the Bacillus cereus group. This study evaluated the influence of physiological state and adaptation history on acid tolerance among 8 selected strains of the B. cereus group, focusing on both pH and acetic acid concentration growth limits. Growth limits were estimated following pre-adaptation to low-pH and/or acetic acid. Pre-adaptation at pH 5.50 in the presence of acetic acid (14 mM) increased tolerance to lower pH and higher acetic acid concentrations for all strains compared to the reference cultural condition (pH 6.8, no acetic acid). Marked inter-strain variability in acid tolerance was observed. Cell populations with low acid tolerance show large variability in growth probability, revealing pronounced within-population phenotypic heterogeneity.\n\nThree distinct adaptive behaviors to acid stress were identified: (i) strains showing increased tolerance after a low-pH adaptation state, further enhanced after an acetic acid adaptation state; (ii) strains exhibiting improved tolerance only after an acetic acid adaptation state; and (iii) strains displaying similar tolerance levels regardless of adaptation state conditions. Acid tolerance among the B. cereus strains studied emerges as a dynamic, history-dependent trait shaped by both inter-strain differences and intrapopulation heterogeneity, underscoring the importance of considering biological variability and strain-specific responses in predictive microbiology risk assessment in acidified food or environment.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 5,
  "authors": [
    {
      "name": "Léa Bellot"
    },
    {
      "name": "Alexandra Rahmani"
    },
    {
      "name": "Marine Bail"
    },
    {
      "name": "Louis Coroller"
    },
    {
      "name": "Noémie Desriac"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/5phxdtnhnedvt.bib",
  "cited_by": 0,
  "doi": "10.1016/j.foodcont.2026.112412",
  "fulltext_url": null,
  "id": "5phxdtnhnedvt",
  "issns": [
    "0956-7135"
  ],
  "landing_url": "https://hal.science/hal-05762338v1",
  "language": "en",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "hal",
      "0.sdv"
    ],
    [
      "hal",
      "1.sdv.bbm"
    ],
    [
      "hal",
      "1.sdv.mp"
    ],
    [
      "hal",
      "2.sdv.bbm.bm"
    ],
    [
      "openalex",
      "1312|Bacillus and Francisella bacterial research"
    ]
  ],
  "openalex": "W7165682621",
  "pdf_url": "https://hal.science/hal-05762338/document",
  "pmcid": null,
  "pmid": null,
  "published": "2026-06-22",
  "publisher": "Elsevier",
  "ris": "https://research.draconitic.com/paper/5phxdtnhnedvt.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:40Z",
      "native_id": "hal-05762338",
      "source": "hal",
      "url": "https://hal.science/hal-05762338v1"
    }
  ],
  "subjects": [
    {
      "field": "biochemistry",
      "origin": "hal:2.sdv.bbm.bm",
      "subfield": "molecular-biology"
    },
    {
      "field": "biology",
      "origin": "hal:1.sdv.mp",
      "subfield": "microbiology"
    }
  ],
  "title": "Acid pre-exposure enhances pH and acetic acid tolerance in eight Bacillus cereus group strains",
  "title_text": "Acid pre-exposure enhances pH and acetic acid tolerance in eight Bacillus cereus group strains",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:40Z",
  "url": "https://research.draconitic.com/paper/5phxdtnhnedvt",
  "venue": "Food Control",
  "versions": []
}