Identification of Lactobacillus sakei Genes Induced during Meat Fermentation and Their Role in Survival and Growth

• DOI: 10.1128/aem.02396-06
• Publication Date: 2007-02-17T02:12:09Z
• Authors: Eric Hüfner; Tobias Markieton; Stéphane Chaillou; Anne-Marie Crutz-...; Monique Zagorec; Christian Hertel
• Keywords: Lactobacillus sakei; Lactobacillus helveticus; Raw meat

ABSTRACT Lactobacillus sakei is a lactic acid bacterium that ubiquitous in the food environment and one of most important constituents commercial meat starter cultures. In this study, vivo expression technology (IVET) was applied to investigate gene L. 23K during fermentation. The IVET vector used (pEH100) contained promoterless transcriptionally fused reporter genes mediating β-glucuronidase activity erythromycin resistance. A genomic library established, clones were subjected fermentation raw-sausage model. Fifteen carne-induced fusions identified. Several encoded proteins which are likely contribute stress-related functions. One these involved acquisition ammonia from amino acids, remaining either part functionally unrelated pathways or hypothetical proteins. construction use isogenic mutants sausage model suggested four have an impact on performance Inactivation heat shock regulator ctsR resulted increased growth, whereas knockout asnA2 , LSA1065, LSA1194 attenuated compared wild-type strain. results our study first provide insight into transcriptional response when growing environment. addition, establishes molecular basis allows investigation bacterial properties ecological organism influence final outcome