Effects of sucrose on heat resistance and gene expression in salmonella typhimurium

Yue Guo, Xiaowen Cui, Liushu Ou, Chika Isowaki, Yoshimitsu Masuda, Ken Ichi Honjoh, Takahisa Miyamoto

研究成果: ジャーナルへの寄稿学術誌査読

抄録

Increased foodborne outbreaks associated with low-moisture foods contaminated with Salmonella have raised the need for further insights into their possible causes and control measures. This study investigated the effects of sucrose-induced low water activity (aw) on heat resistance and global gene expression in Salmonella Typhimurium. Following heat treatment at 60 °C for 5 min, viable cell counts on TSA of the cells grown in TSB supplemented with 35 % (w/v) sucrose for 24 h and resuspended in the same medium were 3-Log higher than those grown and resuspended in TSB without sucrose, and 1-Log higher than the cells grown in TSB and resuspended in TSB with 35 % sucrose. Viability of the cells directly transferred from TSB to preheated TSB with sucrose was positively correlated with sucrose concentration. DNA microarray analysis identified sixteen up-regulated genes involved in cobalamin biosynthesis in the cells grown in the presence of 35 % sucrose. Deletion of the pocR gene, which positively regulates cobalamin biosynthesis, resulted in suppression of the improvement in heat resistance of S. Typhimurium under sucrose-induced low aw, suggesting potential contribution of this gene in increasing heat resistance of S. Typhimurium.

本文言語英語
ページ(範囲)903-913
ページ数11
ジャーナルFood Science and Technology Research
25
6
DOI
出版ステータス出版済み - 1月 1 2019

!!!All Science Journal Classification (ASJC) codes

  • バイオテクノロジー
  • 食品科学
  • 化学工学(全般)
  • 産業および生産工学
  • マーケティング

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