Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation

Article Abstract:

The prior acid adaptation of Listeria monocytogenes facilitates its survival in low pH foods, acidified dairy products and during milk fermentation. The acid adapted bacterium is able to survive in dairy products such as cottage cheese, yogurt and whole-fat cheddar cheese. It shows increased survival in low-pH foods such as orange juice and salad dressings containing acids other than lactic acid. However, the acid tolerance response is unable to protect L. monocytogenes in higher pH foods such as mozzarella cheese.

Adaptation (Physiology), Physiological adaptation

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Morphotypic conversion in Listeria monocytogenes biofilm formation: Biological significance of rough colony isolates

Article Abstract:

The impact of phenotypic variation on the formation of pure-species biofilms on a stainless steel surface by a virulent smooth isolate of Listeria monocytogenes and the selection of a revertant smooth morphotype in broth culture is described. Results show that a biological role for the rough colony morphotype in the colonization of abiotic surfaces, while perturbations of the SecA2 secretion pathway appear to be involved in transitions between the rough and smooth morphotypes.

Analysis, Microbial mats

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Improved luciferase tagging system for Listeria monocytogenes allows real-time monitoring in vivo and in vitro

Article Abstract:

An improved system developed by constructing a highly active, constitutive promoter which allows to image lux-tagged Listeria monocytogenes in food products, during murine infections, and in tumor targeting studies is presented.

Bacterial infections, Luciferase

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