Abstract
The objectives of this study were to identify molecular mechanisms of thermotolerance using transposon mutants of Listeria monocytogenes 568, serotype 1/2a, and to compare their thermal death kinetics at 52, 56 and 60 degrees C. Sixteen Tn917 transposon mutants with enhanced heat resistance were acquired from a library of 4300 mutants following a multi-step screening process. Genetic regions with Tn917 insertions encompassed a broad range of functionalities including; transport, metabolism, replication and repair, general stress, and structural properties. Modeling of the heat inactivation data using the Geeraerd et al. and Whiting (Fermi) models showed that the mutants' enhanced thermal resistance was manifested mostly through a significant (p <= 0.05) extension of the lag period on the thermal death curve. This new knowledge impacts our understanding of molecular mechanisms affecting the kinetics of thermally induced cell death and enables the development of safer thermal processes. (C) 2009 Elsevier B.V. All rights reserved.
| Original language | English |
|---|---|
| Pages (from-to) | 1-9 |
| Number of pages | 9 |
| Journal | International Journal of Food Microbiology |
| Volume | 136 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 30 Nov 2009 |
Cite this
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Insertional mutagenesis of Listeria monocytogenes 568 reveals genes that contribute to enhanced thermotolerance. / Ells, Timothy C.; Speers, R.A.; Hansen, Lisbeth Truelstrup.
In: International Journal of Food Microbiology, Vol. 136, No. 1, 30.11.2009, p. 1-9.Research output: Contribution to journal › Article
TY - JOUR
T1 - Insertional mutagenesis of Listeria monocytogenes 568 reveals genes that contribute to enhanced thermotolerance
AU - Ells, Timothy C.
AU - Speers, R.A.
AU - Hansen, Lisbeth Truelstrup
PY - 2009/11/30
Y1 - 2009/11/30
N2 - The objectives of this study were to identify molecular mechanisms of thermotolerance using transposon mutants of Listeria monocytogenes 568, serotype 1/2a, and to compare their thermal death kinetics at 52, 56 and 60 degrees C. Sixteen Tn917 transposon mutants with enhanced heat resistance were acquired from a library of 4300 mutants following a multi-step screening process. Genetic regions with Tn917 insertions encompassed a broad range of functionalities including; transport, metabolism, replication and repair, general stress, and structural properties. Modeling of the heat inactivation data using the Geeraerd et al. and Whiting (Fermi) models showed that the mutants' enhanced thermal resistance was manifested mostly through a significant (p <= 0.05) extension of the lag period on the thermal death curve. This new knowledge impacts our understanding of molecular mechanisms affecting the kinetics of thermally induced cell death and enables the development of safer thermal processes. (C) 2009 Elsevier B.V. All rights reserved.
AB - The objectives of this study were to identify molecular mechanisms of thermotolerance using transposon mutants of Listeria monocytogenes 568, serotype 1/2a, and to compare their thermal death kinetics at 52, 56 and 60 degrees C. Sixteen Tn917 transposon mutants with enhanced heat resistance were acquired from a library of 4300 mutants following a multi-step screening process. Genetic regions with Tn917 insertions encompassed a broad range of functionalities including; transport, metabolism, replication and repair, general stress, and structural properties. Modeling of the heat inactivation data using the Geeraerd et al. and Whiting (Fermi) models showed that the mutants' enhanced thermal resistance was manifested mostly through a significant (p <= 0.05) extension of the lag period on the thermal death curve. This new knowledge impacts our understanding of molecular mechanisms affecting the kinetics of thermally induced cell death and enables the development of safer thermal processes. (C) 2009 Elsevier B.V. All rights reserved.
U2 - 10.1016/j.ijfoodmicro.2009.09.020
DO - 10.1016/j.ijfoodmicro.2009.09.020
M3 - Article
VL - 136
SP - 1
EP - 9
JO - International Journal of Food Microbiology
JF - International Journal of Food Microbiology
SN - 0168-1605
IS - 1
ER -