Amino acid decarboxylase-dependent acid tolerance, selected phenotypic, and virulence gene expression responses of Salmonella enterica serovar Heidelberg
Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resista...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Liu, Jiamei [verfasserIn] |
|---|
| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2017transfer abstract |
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| Umfang: |
7 |
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| Übergeordnetes Werk: |
Enthalten in: Public-sector reform: Lessons from the privatisation experiment in Greece - Lampropoulou, Manto ELSEVIER, 2021, New York, NY [u.a.] |
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| Übergeordnetes Werk: |
volume:92 ; year:2017 ; pages:33-39 ; extent:7 |
| Links: |
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| DOI / URN: |
10.1016/j.foodres.2016.12.006 |
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| 520 | |a Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. | ||
| 520 | |a Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. | ||
| 700 | 1 | |a Zhai, Ligong |4 oth | |
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10.1016/j.foodres.2016.12.006 doi GBVA2017016000026.pica (DE-627)ELV030653096 (ELSEVIER)S0963-9969(16)30601-9 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Liu, Jiamei verfasserin aut Amino acid decarboxylase-dependent acid tolerance, selected phenotypic, and virulence gene expression responses of Salmonella enterica serovar Heidelberg 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Zhai, Ligong oth Lu, Wenjun oth Lu, Zhaoxin oth Bie, Xiaomei oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:92 year:2017 pages:33-39 extent:7 https://doi.org/10.1016/j.foodres.2016.12.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 92 2017 33-39 7 045F 630 |
| spelling |
10.1016/j.foodres.2016.12.006 doi GBVA2017016000026.pica (DE-627)ELV030653096 (ELSEVIER)S0963-9969(16)30601-9 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Liu, Jiamei verfasserin aut Amino acid decarboxylase-dependent acid tolerance, selected phenotypic, and virulence gene expression responses of Salmonella enterica serovar Heidelberg 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Zhai, Ligong oth Lu, Wenjun oth Lu, Zhaoxin oth Bie, Xiaomei oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:92 year:2017 pages:33-39 extent:7 https://doi.org/10.1016/j.foodres.2016.12.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 92 2017 33-39 7 045F 630 |
| allfields_unstemmed |
10.1016/j.foodres.2016.12.006 doi GBVA2017016000026.pica (DE-627)ELV030653096 (ELSEVIER)S0963-9969(16)30601-9 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Liu, Jiamei verfasserin aut Amino acid decarboxylase-dependent acid tolerance, selected phenotypic, and virulence gene expression responses of Salmonella enterica serovar Heidelberg 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Zhai, Ligong oth Lu, Wenjun oth Lu, Zhaoxin oth Bie, Xiaomei oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:92 year:2017 pages:33-39 extent:7 https://doi.org/10.1016/j.foodres.2016.12.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 92 2017 33-39 7 045F 630 |
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10.1016/j.foodres.2016.12.006 doi GBVA2017016000026.pica (DE-627)ELV030653096 (ELSEVIER)S0963-9969(16)30601-9 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Liu, Jiamei verfasserin aut Amino acid decarboxylase-dependent acid tolerance, selected phenotypic, and virulence gene expression responses of Salmonella enterica serovar Heidelberg 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Zhai, Ligong oth Lu, Wenjun oth Lu, Zhaoxin oth Bie, Xiaomei oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:92 year:2017 pages:33-39 extent:7 https://doi.org/10.1016/j.foodres.2016.12.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 92 2017 33-39 7 045F 630 |
| allfieldsSound |
10.1016/j.foodres.2016.12.006 doi GBVA2017016000026.pica (DE-627)ELV030653096 (ELSEVIER)S0963-9969(16)30601-9 DE-627 ger DE-627 rakwb eng 630 640 540 660 630 DE-600 640 DE-600 540 DE-600 660 DE-600 340 330 VZ 2 ssgn INTRECHT DE-1a fid 83.00 bkl Liu, Jiamei verfasserin aut Amino acid decarboxylase-dependent acid tolerance, selected phenotypic, and virulence gene expression responses of Salmonella enterica serovar Heidelberg 2017transfer abstract 7 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. Zhai, Ligong oth Lu, Wenjun oth Lu, Zhaoxin oth Bie, Xiaomei oth Enthalten in Elsevier Lampropoulou, Manto ELSEVIER Public-sector reform: Lessons from the privatisation experiment in Greece 2021 New York, NY [u.a.] (DE-627)ELV006529828 volume:92 year:2017 pages:33-39 extent:7 https://doi.org/10.1016/j.foodres.2016.12.006 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U FID-INTRECHT 83.00 Volkswirtschaft: Allgemeines VZ AR 92 2017 33-39 7 045F 630 |
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amino acid decarboxylase-dependent acid tolerance, selected phenotypic, and virulence gene expression responses of salmonella enterica serovar heidelberg |
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Amino acid decarboxylase-dependent acid tolerance, selected phenotypic, and virulence gene expression responses of Salmonella enterica serovar Heidelberg |
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Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. |
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Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. |
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Salmonella enterica serovar Heidelberg (S. Heidelberg) is one of the pathogens most frequently detected in recent years in food products from animals; here, we examine the acid tolerance of this strain. Mild acid (pH5.5–5.0) induced a strong acid resistance in S. Heidelberg; the induced acid resistance improved within 0.5–6h and resulted in >95% cell survival following challenge in pH3.0 medium. Addition of lysine or arginine to pH2.5 acid challenge medium significantly improved the survival of S. Heidelberg; lysine induced the largest increase in survival. The lysine and arginine decarboxylase-related genes (i.e., cadA, cadB, adiA, and adiY) are acid induced genes, and they play an important role in S. Heidelberg acid resistance. RT-PCR showed that the genes expression levels increased as acid adaptation pH decreased. The increased expression was maintained for at least 4h during adaptation. Moreover, acid adaptation may have increased the production of cellulose and swimming in S. Heidelberg; pH5.5 acid-adapted cells showed a red, dry, and rough morphotype on Congo red plates. The transcriptional levels of Enterotoxin gene (stn) increased three times following acid adaptation; however, the expression of Salmonella pathogenicity island 1 virulence genes significantly decreased. |
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