Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i<

The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of <i<Lactilactobacillus sakei</i< (205) on the growth and transcriptional response of three virulence genes (<i<plcA, hly,</i< and <i<iap</i<) of <i<Listeria...
Ausführliche Beschreibung

Gespeichert in:

Autor*in:	Irene Martín [verfasserIn] Alberto Alía [verfasserIn] Alicia Rodríguez [verfasserIn] Francisco Gómez [verfasserIn] Juan J. Córdoba [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	dry-cured fermented sausage virulence gene expression

Übergeordnetes Werk:	In: Biology - MDPI AG, 2012, 10(2021), 12, p 1258
Übergeordnetes Werk:	volume:10 ; year:2021 ; number:12, p 1258

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/biology10121258

Katalog-ID:	DOAJ069375887

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spelling	10.3390/biology10121258 doi (DE-627)DOAJ069375887 (DE-599)DOAJ93a94d7431b347e6936c60649ef32309 DE-627 ger DE-627 rakwb eng QH301-705.5 Irene Martín verfasserin aut Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i< 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of <i<Lactilactobacillus sakei</i< (205) on the growth and transcriptional response of three virulence genes (<i<plcA, hly,</i< and <i<iap</i<) of <i<Listeria monocytogenes</i< was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with <i<L. sakei</i<), batch L (inoculated only with <i<L. monocytogenes</i<), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in <i<L. monocytogenes</i< counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (a<sub<w</sub<) of “salchichón” was <0.85 a<sub<w</sub<. The combined effect on the reduction in <i<L. monocytogenes</i< counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium. <i<Listeria monocytogenes</i< dry-cured fermented sausage <i<Lactilactobacillus sakei</i< virulence gene expression Biology (General) Alberto Alía verfasserin aut Alicia Rodríguez verfasserin aut Francisco Gómez verfasserin aut Juan J. Córdoba verfasserin aut In Biology MDPI AG, 2012 10(2021), 12, p 1258 (DE-627)718622073 (DE-600)2661517-4 20797737 nnns volume:10 year:2021 number:12, p 1258 https://doi.org/10.3390/biology10121258 kostenfrei https://doaj.org/article/93a94d7431b347e6936c60649ef32309 kostenfrei https://www.mdpi.com/2079-7737/10/12/1258 kostenfrei https://doaj.org/toc/2079-7737 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 12, p 1258
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allfieldsGer	10.3390/biology10121258 doi (DE-627)DOAJ069375887 (DE-599)DOAJ93a94d7431b347e6936c60649ef32309 DE-627 ger DE-627 rakwb eng QH301-705.5 Irene Martín verfasserin aut Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i< 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of <i<Lactilactobacillus sakei</i< (205) on the growth and transcriptional response of three virulence genes (<i<plcA, hly,</i< and <i<iap</i<) of <i<Listeria monocytogenes</i< was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with <i<L. sakei</i<), batch L (inoculated only with <i<L. monocytogenes</i<), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in <i<L. monocytogenes</i< counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (a<sub<w</sub<) of “salchichón” was <0.85 a<sub<w</sub<. The combined effect on the reduction in <i<L. monocytogenes</i< counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium. <i<Listeria monocytogenes</i< dry-cured fermented sausage <i<Lactilactobacillus sakei</i< virulence gene expression Biology (General) Alberto Alía verfasserin aut Alicia Rodríguez verfasserin aut Francisco Gómez verfasserin aut Juan J. Córdoba verfasserin aut In Biology MDPI AG, 2012 10(2021), 12, p 1258 (DE-627)718622073 (DE-600)2661517-4 20797737 nnns volume:10 year:2021 number:12, p 1258 https://doi.org/10.3390/biology10121258 kostenfrei https://doaj.org/article/93a94d7431b347e6936c60649ef32309 kostenfrei https://www.mdpi.com/2079-7737/10/12/1258 kostenfrei https://doaj.org/toc/2079-7737 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 12, p 1258
allfieldsSound	10.3390/biology10121258 doi (DE-627)DOAJ069375887 (DE-599)DOAJ93a94d7431b347e6936c60649ef32309 DE-627 ger DE-627 rakwb eng QH301-705.5 Irene Martín verfasserin aut Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i< 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of <i<Lactilactobacillus sakei</i< (205) on the growth and transcriptional response of three virulence genes (<i<plcA, hly,</i< and <i<iap</i<) of <i<Listeria monocytogenes</i< was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with <i<L. sakei</i<), batch L (inoculated only with <i<L. monocytogenes</i<), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in <i<L. monocytogenes</i< counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (a<sub<w</sub<) of “salchichón” was <0.85 a<sub<w</sub<. The combined effect on the reduction in <i<L. monocytogenes</i< counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium. <i<Listeria monocytogenes</i< dry-cured fermented sausage <i<Lactilactobacillus sakei</i< virulence gene expression Biology (General) Alberto Alía verfasserin aut Alicia Rodríguez verfasserin aut Francisco Gómez verfasserin aut Juan J. Córdoba verfasserin aut In Biology MDPI AG, 2012 10(2021), 12, p 1258 (DE-627)718622073 (DE-600)2661517-4 20797737 nnns volume:10 year:2021 number:12, p 1258 https://doi.org/10.3390/biology10121258 kostenfrei https://doaj.org/article/93a94d7431b347e6936c60649ef32309 kostenfrei https://www.mdpi.com/2079-7737/10/12/1258 kostenfrei https://doaj.org/toc/2079-7737 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 10 2021 12, p 1258
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callnumber-first	Q - Science
author	Irene Martín
spellingShingle	Irene Martín misc QH301-705.5 misc <i<Listeria monocytogenes</i< misc dry-cured fermented sausage misc <i<Lactilactobacillus sakei</i< misc virulence gene expression misc Biology (General) Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i<
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topic_title	QH301-705.5 Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i< <i<Listeria monocytogenes</i< dry-cured fermented sausage <i<Lactilactobacillus sakei</i< virulence gene expression
topic	misc QH301-705.5 misc <i<Listeria monocytogenes</i< misc dry-cured fermented sausage misc <i<Lactilactobacillus sakei</i< misc virulence gene expression misc Biology (General)
topic_unstemmed	misc QH301-705.5 misc <i<Listeria monocytogenes</i< misc dry-cured fermented sausage misc <i<Lactilactobacillus sakei</i< misc virulence gene expression misc Biology (General)
topic_browse	misc QH301-705.5 misc <i<Listeria monocytogenes</i< misc dry-cured fermented sausage misc <i<Lactilactobacillus sakei</i< misc virulence gene expression misc Biology (General)
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title	Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i<
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title_full	Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i<
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author_browse	Irene Martín Alberto Alía Alicia Rodríguez Francisco Gómez Juan J. Córdoba
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title_sort	growth and expression of virulence genes of <i<listeria monocytogenes</i< during the processing of dry-cured fermented “salchichón” manufactured with a selected <i<lactilactobacillus sakei</i<
callnumber	QH301-705.5
title_auth	Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i<
abstract	The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of <i<Lactilactobacillus sakei</i< (205) on the growth and transcriptional response of three virulence genes (<i<plcA, hly,</i< and <i<iap</i<) of <i<Listeria monocytogenes</i< was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with <i<L. sakei</i<), batch L (inoculated only with <i<L. monocytogenes</i<), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in <i<L. monocytogenes</i< counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (a<sub<w</sub<) of “salchichón” was <0.85 a<sub<w</sub<. The combined effect on the reduction in <i<L. monocytogenes</i< counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium.
abstractGer	The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of <i<Lactilactobacillus sakei</i< (205) on the growth and transcriptional response of three virulence genes (<i<plcA, hly,</i< and <i<iap</i<) of <i<Listeria monocytogenes</i< was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with <i<L. sakei</i<), batch L (inoculated only with <i<L. monocytogenes</i<), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in <i<L. monocytogenes</i< counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (a<sub<w</sub<) of “salchichón” was <0.85 a<sub<w</sub<. The combined effect on the reduction in <i<L. monocytogenes</i< counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium.
abstract_unstemmed	The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of <i<Lactilactobacillus sakei</i< (205) on the growth and transcriptional response of three virulence genes (<i<plcA, hly,</i< and <i<iap</i<) of <i<Listeria monocytogenes</i< was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with <i<L. sakei</i<), batch L (inoculated only with <i<L. monocytogenes</i<), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in <i<L. monocytogenes</i< counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (a<sub<w</sub<) of “salchichón” was <0.85 a<sub<w</sub<. The combined effect on the reduction in <i<L. monocytogenes</i< counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium.
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container_issue	12, p 1258
title_short	Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i<
url	https://doi.org/10.3390/biology10121258 https://doaj.org/article/93a94d7431b347e6936c60649ef32309 https://www.mdpi.com/2079-7737/10/12/1258 https://doaj.org/toc/2079-7737
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author2	Alberto Alía Alicia Rodríguez Francisco Gómez Juan J. Córdoba
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up_date	2024-07-03T22:57:17.530Z
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Growth and Expression of Virulence Genes of <i<Listeria monocytogenes</i< during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected <i<Lactilactobacillus sakei</i<

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