Abstract:
:A subgenomic array, encompassing 54 probes targeting genes responsible for virulence, adhesion and stress response in Listeria monocytogenes, was used in order to study their expression in food systems. RNA extracted from L. monocytogenes inoculated in BHI and in situ (i.e. in minced meat and fermented sausage juices) and incubated at 4°C, was hybridized on the array and the results obtained were compared in order to understand the effect that the food juice has on the expression. Three different strains of L. monocytogenes were tested, in order to determine the effect of the strain provenience. As determined by cluster analysis, each strain behaved in a different way when inoculated in food juices. The goal was to respond to acidic and osmotic stresses encountered in the food, particularly in the fermented sausage juice. No differences in the expression profile between the three strains were observed, when they were inoculated in BHI. On the other hand, in the meat and sausage juices, the iap, gadC and gadE genes, together with different internalin encoding genes, were significantly differentially expressed in the three strains.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Rantsiou K,Greppi A,Garosi M,Acquadro A,Mataragas M,Cocolin Ldoi
10.1016/j.ijfoodmicro.2011.08.009subject
Has Abstractpub_date
2012-01-16 00:00:00pages
116-22issue
3eissn
0168-1605issn
1879-3460pii
S0168-1605(11)00468-5journal_volume
152pub_type
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