Growth temperature alters Salmonella Enteritidis heat/acid resistance, membrane lipid composition and stress/virulence related gene expression.
作者： Yishan Yang , Wei Jie Khoo , Qianwang Zheng , Hyun-Jung Chung , Hyun-Gyun Yuk
DOI: 10.1016/J.IJFOODMICRO.2013.12.006
关键词: Biology 、 Gene 、 Salmonella enteritidis 、 Gene expression 、 Food storage 、 rpoS 、 Membrane 、 Microbiology 、 Bacteria 、 Food science 、 Virulence
摘要: The influence of growth temperature (10, 25, 37, and 42 °C) on the survival Salmonella Enteritidis in simulated gastric fluid (SGF; pH=2.0) during heat treatment (54, 56, 58, 60 °C), membrane fatty acid composition, as well stress-/virulence-related gene expression was studied. Cells incubated at temperatures lower or higher than 37 °C did not increase their resistance, with maximum D-value 3.07 min cells grown °C; while those increased D60 °C-values 1.4 °C. A decrease ratio unsaturated to saturated acids observed increased. Compared control °C, rpoS 16.5- 14.4-fold cultivated 10 25 respectively; rpoH 2.9-fold stress response decreased correlated greater resistance bacteria might contribute resistance. Virulence related genes-spvR, hilA, avrA-were induced except sefA which cells. This study indicates that environmental may affect virulence potential S. Enteritidis, thus should be controlled food storage.
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