A novel gene, lstC, of Listeria monocytogenes is implicated in high salt tolerance

作者：Burall Laurel S; Simpson Alexandra C; Chou Luoth; Laks****amai Pongpan; Datta Atin R^*

来源：Food Microbiology, 2015, 48: 72-82.

DOI：10.1016/j.fm.2014.12.008

• Listeria monocytogenes
• Salt growth
• Stress adaptation
• Food preservation

Listeria monocytogenes, causative agent of human listeriosis, has been isolated from a wide variety of foods including deli meats, soft cheeses, cantaloupes, sprouts and canned mushrooms. Standard control measures for restricting microbial growth such as refrigeration and high salt are often inadequate as L. monocytogenes grows quite well in these environments. In an effort to better understand the genetic and physiological basis by which L. monocytogenes circumvents these controls, a transposon library of L. monocytogenes was screened for changes in their ability to grow in 7% NaCl and/ or at 5 degrees C. This work identified a transposon insertion upstream of an operon, here named lstABC, that led to a reduction in growth in 7% NaCl. In-frame deletion studies identified lstC which codes for a GNAT-acetyltransferase being responsible for the phenotype. Transcriptomic and RT-PCR analyses identified nine genes that were upregulated in the presence of high salt in the Delta lstC mutant. Further analysis of lstC and the genes affected by Delta lstC is needed to understand LstC's role in salt tolerance. Published by Elsevier Ltd.

• 出版日期2015-6