Acid-adapted Listeria monocytogenes displays enhanced tolerance against the lantibiotics nisin and lacticin 3147

Log-phase Listeria monocytogenes cells become tolerant to a variety of environmental stresses following acid adaptation at pH 5.5. We demonstrated that adapted cells also exhibit increased tolerance to nisin and, to a lesser extent, lacticin 3147. At nisin concentrations of 100 and 200 IU/ml the sur...

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Bibliographic Details
Published in:Journal of food protection 1999-05, Vol.62 (5), p.536-539
Main Authors: Schaik, W. van, Gahan, C.G.M, Hill, C
Format: Article
Language:English
Subjects:
acclimation
acidity
Adaptation, Physiological
application rate
Bacterial Proteins - pharmacology
Bacteriocins
Biological and medical sciences
chemical composition
Colony Count, Microbial
drug resistance
Drug Resistance, Microbial
fatty acids
Fatty Acids - analysis
food additives
Food industries
Food microbiology
Food Preservatives - pharmacology
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
Listeria monocytogenes
Listeria monocytogenes - chemistry
Listeria monocytogenes - drug effects
Listeria monocytogenes - physiology
mortality
nisin
Nisin - pharmacology
stress
tolerance
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Summary:Log-phase Listeria monocytogenes cells become tolerant to a variety of environmental stresses following acid adaptation at pH 5.5. We demonstrated that adapted cells also exhibit increased tolerance to nisin and, to a lesser extent, lacticin 3147. At nisin concentrations of 100 and 200 IU/ml the survival of acid-adapted cells was approximately 10-fold greater than nonadapted cells. However, acid adaptation had only a moderate effect on the tolerance of L. monocytogenes to lacticin 3147, a phenomenon that possibly reflects the distinct mode of action of this bacteriocin. Analysis of the fatty acid composition of the bacterial membrane indicated that straight-chain fatty acids C14:0 and C16:0 were significantly increased in acid-adapted cells while levels of C18:0 decreased. The results indicate that stress mechanisms that are induced in mildly acidic conditions provide protection against the antimicrobial action of bacteriocins. This increased resistance of acid-adapted L. monocytogenes could cause increased survival of this pathogen in food products in which nisin or other bacteriocins are used as preservatives.
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-62.5.536