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首页> 外文期刊>Food microbiology >Comparative stress response to food preservation conditions of ST19 and ST213 genotypes of Salmonella enterica serotype Typhimurium
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Comparative stress response to food preservation conditions of ST19 and ST213 genotypes of Salmonella enterica serotype Typhimurium

机译：沙门氏菌血清型鼠伤寒沙门氏菌ST19和ST213基因型对食物保存条件的比较胁迫响应

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摘要

The replacement of the most prevalent Salmonella enterica genotypes has been documented worldwide. Here we tested the hypothesis that the current prevalent sequence type ST213 of serotype Typhimurium in Mexico has a higher resistance to stressful food preservation conditions than the displaced sequence ST19. ST19 showed higher cell viability percentages than ST213 in osmotic (685 mM NaCl) and acidic (pH 3.5) stress conditions and in combination with refrigeration (4 degrees C) and ambient (approximate to 22 degrees C) temperatures. Both genotypes showed the same poststress recovery growth. ST213 formed biofilm and filamentous cells (FCs) under stress, whereas ST19 did not. ST213 cells also showed higher motility. The capacity of ST213 to form FCs may explain its lower viability percentages when compared with ST19, i.e., ST213 cells divided less under stress conditions, but FCs had the same recovery capacity of ST19 cells. ST213 presented a higher unsaturated/saturated fatty acids ratio (0.5-0.6) than ST19 (0.2-0.5), which indicates higher membrane fluidity. The transcript levels of the rpoS gene were similar between genotypes under the experimental conditions employed. Biofilm formation, the generation of FCs, cell motility and membrane modification seem to make ST213 more resistant than ST19 to food preservation environments.
机译：全世界已有最普遍的肠炎沙门氏菌基因型的替代记录。在这里，我们检验了以下假设：墨西哥流行的鼠伤寒血清型流行序列ST213类型比置换序列ST19对应激性食品保存条件的抵抗力更高。在渗透（685 mM NaCl）和酸性（pH 3.5）胁迫条件下以及与冷藏（4摄氏度）和环境温度（约22摄氏度）结合使用时，ST19显示出比ST213高的细胞活力百分比。两种基因型均显示出相同的应激恢复增长。 ST213在压力下形成生物膜和丝状细胞（FC），而ST19没有。 ST213细胞也显示出较高的运动性。与ST19相比，ST213形成FC的能力可能是其较低的生存力百分比，即ST213细胞在应激条件下分裂较少，但FC具有与ST19细胞相同的恢复能力。 ST213的不饱和/饱和脂肪酸比率（0.5-0.6）比ST19（0.2-0.5）高，表明膜的流动性更高。在所采用的实验条件下，基因型之间rpoS基因的转录水平相似。生物膜的形成，FC的产生，细胞运动性和膜修饰似乎使ST213对食品保存环境的抵抗力比ST19高。

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