Open AccessDifferent cellular fatty acid pattern behaviours of two strains of Listeria monocytogenes Scott A and CNL 895807 under different temperature and salinity conditions
Author(s) -
Chihib NourEddine,
Ribeiro da Silva Margarida,
Delattre Gilles,
Laroche Michel,
Federighi Michel
Publication year - 2003
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2003.tb11512.x
Subject(s) - listeria monocytogenes , strain (injury) , fatty acid , salinity , chemistry , food science , bacteria , biochemistry , biology , ecology , genetics , anatomy
Abstract Cells of two strains of Listeria monocytogenes CNL 895807 and Scott A were grown to late exponential phase at different growth temperatures (37, 20 and 4°C) with or without NaCl (7%), and their fatty acid compositions were analysed. The results showed that low thermal adaptation response of L. monocytogenes CNL was different than that of the Scott A strain, and it was based on both an increase of anteiso ‐branched‐chain fatty acids and a significant decrease of straight‐chain fatty acids. However, the main modifications observed in the Scott A strain when grown at a low temperature were a decrease of the proportion of ai 17:0 and an increase of ai 15:0. In hyperosmotic medium and over the entire temperature range (4°C, 20°C and 37°C) the two L. monocytogenes strains showed a cellular fatty acid profile dominated by ai 15:0. In addition, a decrease of the two major straight‐chain fatty acids (14:0 and 16:0) was observed in the CNL strain. These results demonstrated that the CNL strain showed different behaviours of low thermal and salt adaptation to maintain membrane fluidity, which are based both on an increase of anteiso ‐branched‐chain fatty acids, and a significant decrease of straight‐chain fatty acids.