The effect of temperature and selective agents on the growth of Yersinia enterocolitica serotype O:3 in pure culture

Sheridan, J.J.; McDowell, D.A.; Blair, I.S.; Hegarty, T. W.

doi:10.1046/j.1365-2672.2000.01068.x

Cited by 11 publications

(16 citation statements)

References 35 publications

(96 reference statements)

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“…These changes in the composition of the membrane lipid affect mainly the fluidity of the cellular membrane. An increase in the fluidity of the bacterial membrane corresponded to a decrease in thermal resistance (Cornelis et al 1987;Tsuchiya et al 1987;Nagamachi et al 1991;Goverde et al 1994;Bodnaruk and Golden 1996;Logue et al 2000). However, with Ent.…”

Section: Resultsmentioning

confidence: 99%

Thermal inactivation of Enterococcus faecium: effect of growth temperature and physiological state of microbial cells

Martínez

López

Bernardo

2003

Lett Appl Microbiol

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Aims: To provide data on the effects on culture temperature and physiological state of cells on heat resistance of Enterococcus faecium, which may be useful in establishing pasteurization procedures. Methods and Results: The heat resistance of this Ent. faecium (ATCC 49624 strain) grown at different temperatures was monitored at various stages of growth. In all cases, the bacterial cells in the logarithmic phase of growth were more heat sensitive. For cells which had entered in the stationary phase, D 70 values of 0AE53 min at 5°C, 0AE74 min at 10°C, 0AE83 min at 20°C, 0AE79 min at 30°C, 0AE63 min at 37°C, 0AE48 min at 40°C and 0AE41 min at 45°C were found. By extending the incubation times cells were more heat resistant as stationary phase progressed, although a different pattern was observed for cells grown at different temperatures. At the lower temperatures heat resistance increased progressively, reaching D 70 values of 1AE73 min for cells incubated at 5°C for 50 days and 1AE04 min for those grown at 10°C for 16 days. At other temperatures assayed heat resistance became stable for late stationary phase cells, reaching D 70 values of 1AE05, 1AE08 and 1AE01 min for cultures incubated at 20, 30 and 37°C. Heat resistance of cells obtained at higher temperatures, 40 and 45°C, was significantly lower, with D 70 values of 0AE76 and 0AE67 min, respectively. Neither the growth temperature nor the growth phase modified the z-values significantly. Conclusions: D 70 values obtained for Ent. faecium (ATCC 49624) varies from 0AE33 to 1AE73 min as a function of culture temperature and physiological state of cells. However, z values calculated were not significantly influenced by these factors. A mean value of 4AE50 ± 0AE39°C was found. Significance and Impact of the Study: Overall results strongly suggest that, to establish heat processing conditions of pasteurized foods ensuring elimination of Ent. faecium, it is advisable to take into account the complex interaction of growth temperature and growth phase of cells acting on bacterial thermal resistance.

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Section: Resultsmentioning

confidence: 99%

Thermal inactivation of Enterococcus faecium: effect of growth temperature and physiological state of microbial cells

Martínez

López

Bernardo

2003

Lett Appl Microbiol

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“…However, above 25°C, no toxin was detected in the culture supernatant. The effect of temperature on bacterial behavior has been documented in Yersinia pestis (30) and Yersinia enterocolitica (8,14,46), suggesting a shared phenomenon among the Yersinia. As little as 5 l of filter-sterilized culture supernatant was able to cause lethality in C. zealandica, A. couloni, A. tasmaniae, and P. xylostella larvae ( Table 5).…”

Section: Discussionmentioning

confidence: 99%

The Main Virulence Determinant of Yersinia entomophaga MH96 Is a Broad-Host-Range Toxin Complex Active against Insects

et al. 2011

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Through transposon mutagenesis and DNA sequence analysis, the main disease determinant of the entomopathogenic bacterium Yersinia entomophaga MH96 was localized to an ϳ32-kb pathogenicity island (PAI) designated PAI Ye96 . Residing within PAI Ye96 are seven open reading frames that encode an insecticidal toxin complex (TC), comprising not only the readily recognized toxin complex A (TCA), TCB, and TCC components but also two chitinase proteins that form a composite TC molecule. The central TC gene-associated region (ϳ19 kb) of PAI Ye96 was deleted from the Y. entomophaga MH96 genome, and a subsequent bioassay of the ⌬TC derivative toward Costelytra zealandica larvae showed it to be innocuous. Virulence of the ⌬TC mutant strain could be restored by the introduction of a clone containing the entire PAI Ye96 TC gene region. As much as 0.5 mg of the TC is released per 100 ml of Luria-Bertani broth at 25°C, while at 30 or 37°C, no TC could be detected in the culture supernatant. Filter-sterilized culture supernatants derived from Y. entomophaga MH96, but not from the ⌬TC strain grown at temperatures of 25°C or less, were able to cause mortality. The 50% lethal doses (LD 50 s) of the TC toward diamondback moth Plutella xylostella and C. zealandica larvae were defined as 30 ng and 50 ng, respectively, at 5 days after ingestion. Histological analysis of the effect of the TC toward P. xylostella larva showed that within 48 h after ingestion of the TC, there was a general dissolution of the larval midgut.Toxin complexes (TCs) active on insects were first identified in the nematode-associated bacterium Photorhabdus luminescens and termed TCs, as three proteins combined to form a complex with insecticidal activity (5). TC toxins were subsequently identified in the genome of Serratia entomophila where they reside in the designated gene order sepA, sepB, and sepC (33); this toxin complex ABC designation defines the revised nomenclature of the TC proteins (25). The TC toxins derived from P. luminescens reside as multiple but dissimilar orthologues throughout the P. luminescens T011 genome (22), and different insecticidal activities may be attributed to a different TC cluster (32). The S. entomophila sepABC genes are plasmid borne, and their translated products are host specific, only causing amber disease in larvae of the New Zealand grass grub Costelytra zealandica (Coleoptera: Scarabaeidae) (33). TC-like toxins have since been identified in the genome of Xenorhabdus nematophilus (60), Pseudomonas syringae pv. tomato DC3000 (9), and some Yersinia species. The toxin complex A (TCA)-like (tcaB) gene of Yersinia pestis CO92 contains a frameshift mutation, and the toxin complex B (TCB)-like (tcaC) gene contains an internal deletion (51), indicative of a loss of function, while the corresponding TCA-like and TCBlike orthologues in Y. pestis KIM and 91001 do not (18, 62). Tennant et al. (66) showed that mutations in each of the Yersinia enterocolitica biotype 1A T83 genes, TCA-like (tcbA), TCB-like (tcaC), and TCC-like (tccC) gen...

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“…At higher temperatures, the saturated fatty acid content of the membrane increases and unsaturated fatty acid levels decrease [39]. These changes in membrane lipid composition mainly affect the fluidity of the cell membrane, with an increase in membrane fluidity corresponding to a decrease in thermal resistance [40]. The higher thermal resistance of LAB isol ated from meats packaged using AVSP compared to TVP could also contribute to AVSP meat safety, as the surviving LAB produces organics acids that decrease meat pH and in some cases, produces bacteriocinlike antimicrobial substances.…”

Section: Discussionmentioning

confidence: 99%

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

2014

J Food Process Technol

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A total of 91 Lactic Acid Bacteria (LAB) isolated from meat packaged using traditional vacuum packaging (42 strains) or an advanced vacuum skin packaging system (49 strains) were characterised in terms of gas production, proteolytic and lipolytic activity, production of hydrogen peroxide, histamine and bacteriocin-like substances, and haemolytic activity. Thermal resistance of all isolated bacteria was also analysed. No differences were found for most parameters; with the exception of a higher production of bacteriocin-like substances in LAB isolated from meat packaged using advanced vacuum skin packaging than those obtained for isolated from meat packaged using traditional vacuum packaging. LAB isolated from advanced vacuum skin packaged meat had higher thermal resistance than LAB isolated from meat packaged with the traditional vacuum method, both at 55ºC (14.09 min vs. 11.17 min) and at 60ºC (6.87 min vs. 4.64 min). These data could contribute to an explanation for the longer shelf life of meat packed using advanced vacuum skin packaging compared to meat packed with traditional vacuum packaging.

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The effect of temperature and selective agents on the growth of Yersinia enterocolitica serotype O:3 in pure culture

Cited by 11 publications

References 35 publications

Thermal inactivation of Enterococcus faecium: effect of growth temperature and physiological state of microbial cells

Thermal inactivation of Enterococcus faecium: effect of growth temperature and physiological state of microbial cells

The Main Virulence Determinant of Yersinia entomophaga MH96 Is a Broad-Host-Range Toxin Complex Active against Insects

Technological Characterization of Lactic Acid Bacteria Isolated from Beef Stored on Vacuum-Packaged and Advanced Vacuum Skin Packaged System

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