Physicochemical surface properties of five Listeria monocytogenes strains from a pork-processing environment in relation to serotypes, genotypes and growth temperature

Autor: G. Salvat, Gwennola Ermel, Marie-Noëlle Bellon-Fontaine, J. L. Vendeuvre, I. Giovannacci
Přispěvatelé: Bioadhésion et Hygiène des Matériaux (BHM), Institut National de la Recherche Agronomique (INRA)-AgroParisTech
Rok vydání: 2000
Předmět:
Meat
Surface Properties
Swine
Static Electricity
medicine.disease_cause
Applied Microbiology and Biotechnology
Bacterial Adhesion
Microbiology
03 medical and health sciences
0404 agricultural biotechnology
Listeria monocytogenes
Cell Wall
Genotype
Imidoesters
medicine
Pulsed-field gel electrophoresis
Food microbiology
Animals
Cluster Analysis
Typing
ComputingMilieux_MISCELLANEOUS
Gel electrophoresis
0303 health sciences
biology
030306 microbiology
VARIABILITE
Temperature
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
biology.organism_classification
040401 food science
Bacterial Typing Techniques
Electrophoresis
Gel
Pulsed-Field
Electrophoresis
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology
13. Climate action
Food Microbiology
Solvents
Bacteria
Abattoirs
Biotechnology
Zdroj: Journal of Applied Microbiology
Journal of Applied Microbiology, Wiley, 2000, 88, pp.992-1000
ISSN: 1364-5072
1365-2672
Popis: Physicochemical surface properties, related to electrostatic, van der Waals and Lewis acid-base interactions, of five Listeria monocytogenes strains isolated from pork-processing environments were determined after two subcultures at 37 degrees C and a final culture at three temperatures: 37, 10 and 4 degrees C. Three strains (Lm1, Lm114 and Lm191) were genetically related while two were unrelated (Lm25 and Lm74) according to ApaI-macrorestriction and pulsed-field gel electrophoresis (PFGE) typing. Listeria monocytogenes cell surfaces were generally negatively charged regardless of pH and tended to be hydrophilic due to a basic character. However, variable physicochemical surface properties of the five Listeria monocytogenes isolates were observed after growth at 37 degrees C. After growth at 10 degrees C, the three genetically related isolates exhibited similar surface properties and were slightly more hydrophilic and basic than the others. After growth at 4 degrees C, the five isolates displayed the same weak affinity for all kinds of solvents and low electrophoretic mobility values. A sharp decrease of temperature and subsequent growth of various Listeria monocytogenes strains resulted in loss of the physicochemical surface property variability, which may suggest the role of common chill adaptation mechanisms affecting surface properties.
Databáze: OpenAIRE
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