Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens?

Leblanc, Laurence; Leroi, Françoise; Hartke, Axel; Auffray, Yanick

doi:10.1046/j.1472-765x.2000.00738.x

Cited by 11 publications

(10 citation statements)

References 20 publications

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“…The expression of this small cytoplasmic protein is enhanced in E. coli when cellular viability is challenged with any unfavorable agents, such as heat shock, nutrient starvation, DNA-damaging agents, and stress agents that inhibit cell growth (26). The oxidative stress protein Ahp is required by B. subtilis upon oxidative heat and salt stresses (1,23), by Staphylococcus aureus upon osmotic stress (3), by LAB in aerotolerance (24), and by Shewanella putrefaciens upon osmotic stress and during cold acclimation (28). In L. piscium CNCM I-4031, three oxidative stress proteins were cold induced, Ahp, OsmC, and thioredoxin (Trx).…”

Section: Discussionmentioning

confidence: 99%

Adaptation to Cold and Proteomic Responses of the Psychrotrophic Biopreservative Lactococcus piscium Strain CNCM I-4031

Garnier

Matamoros

Chevret

et al. 2010

Appl Environ Microbiol

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There is considerable interest in the use of psychrotrophic bacteria for food biopreservation and in the understanding of cold adaptation mechanisms. The psychrotrophic biopreservative Lactococcus piscium strain CNCM I-4031 was studied for its growth behavior and proteomic responses after cold shock and during cold acclimation. Growth kinetics highlighted the absence of growth latency after cold shock, suggesting a very high promptness in cold adaptation, a behavior that has never been described before for lactic acid bacteria (LAB). A comparative proteomic analysis was applied with two-dimensional gel electrophoresis (2-DE), and upregulated proteins were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Both cold shock and cold acclimation triggered the upregulation of proteins involved in general and oxidative stress responses and fatty acid and energetic metabolism. However, 2-DE profiles and upregulated proteins were different under both conditions, suggesting a sequence of steps in cold adaptation. In addition, the major 7-kDa Csp protein was identified in the L. piscium CNCM I-4031 genome but was not cold regulated. The implication of the identified cold shock proteins and cold acclimation proteins in efficient cold adaptation, the possible regulation of a histidyl phosphocarrier protein, and the roles of a constitutive major 7-kDa Csp are discussed.Lactic acid bacteria (LAB) usually become the dominant flora during the storage of refrigerated preserved meat or fish products. Some of them have been widely described for their beneficial role in food preservation (42), and psychrotrophic strains present a real advantage for a biopreservation strategy (29). Matamoros et al. (35) previously isolated psychrotrophic lactic acid bacteria from seafood products and examined them for their ability to inhibit pathogenic and spoiling bacteria in a model medium. One of these strains, Lactococcus piscium CNCM I-4031, previously named EU2241, has been shown to extend the sensory shelf-life of vacuum-packed shrimp and cold-smoked salmon and to limit the development of Listeria monocytogenes, Staphylococcus aureus, and Brochothrix thermosphacta (12,13,34). This bacterium shows an uncommon temperature-related growth profile. Unlike most of the LAB, the growth of L. piscium CNCM I-4031 occurs from 0°C to 29°C, with an optimum at 26°C, and is inhibited at temperatures higher than 29°C, suggesting a specific cold adaptation behavior.Low temperatures usually result in a wide range of molecular and cellular disruptions: decreases in membrane fluidity and in enzymatic activity (Arrhenius), inefficient folding of some proteins, and increases in RNA and DNA secondary structures, leading to a decreased efficiency of transcription and translation (51). Cold environments are widespread on

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Section: Discussionmentioning

confidence: 99%

Adaptation to Cold and Proteomic Responses of the Psychrotrophic Biopreservative Lactococcus piscium Strain CNCM I-4031

Garnier

Matamoros

Chevret

et al. 2010

Appl Environ Microbiol

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“…An interaction between salt and phenols has been shown in several studies (Leblanc et al, 2000;Membre, Thurette, & Catteau, 1997;Thurette, Membre, Ching, Tailliez, & Catteau, 1998). The growth inhibitory effect on L. monocytogenes is dependent on the salt concentration, i. e. a mixture of 0.002% phenol and 2 or 3% NaCl had no effect, but the same phenol concentration with 4% NaCl led to a significant reduction in growth (Thurette et al, 1998).…”

Section: Saltmentioning

confidence: 93%

“…have been shown to have very large spoilage potential in experiments conducted aerobically in medium with CSS extracts, but the growth of S. putrefaciens is inhibited by vacuum packing since this is primarily an aerobic organism (Leroi et al, 1998). Another study has shown that S. putrefaciens that survive the smoking process is able to grow under anaerobic conditions (Leblanc, Leroi, Hartke, & Auffray, 2000). Yet other studies indicate that LAB is the only potential spoilage bacteria in vacuum packed CSS (Hansen et al, 1995), or LAB in combination with Pseudomonas spp.…”

Section: Potential Hazards In Smoke-flavored Fishmentioning

confidence: 99%

“…Similar effects have been demonstrated in S. putrefaciens in dry salted CSS. A survey showed that S. putrefaciens can survive in CSS model medium during cold storage under vacuum and in the presence of 6% NaCl and 0.002% phenols (Leblanc et al, 2000), which are substantially higher concentrations than what are usually found in CSS of French manufacture, i.e. approximately 2e3% NaCl (w/v) and 0.0005e0.001% phenols (w/w) (Anonymous, 1997).…”

Section: Saltmentioning

confidence: 99%

“…approximately 2e3% NaCl (w/v) and 0.0005e0.001% phenols (w/w) (Anonymous, 1997). But in the actual smoking process, the salt concentration by dry salting affects the survival of S. putrefaciens by imposing osmotic shock on the cells, so that surviving bacteria may be more sensitive to phenol (Leblanc et al, 2000).…”

Section: Saltmentioning

confidence: 99%

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The microbiology of cold smoked salmon

Løvdal

2015

Food Control

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Comparison Between NaCl Tolerance Response and Acclimation to Cold Temperature in Shewanella putrefaciens

Leblanc¹,

Leboeuf²,

Leroi³

et al. 2003

Current Microbiology

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Two strains of the spoiling bacterium S. putrefaciens showed an adaptation capacity to hyperosmotic shock when they were pretreated with a sublethal concentration of NaCl. The maximal tolerance factor for the CIP 69.29 strain was obtained when cells were incubated for 1 h in the presence of 1.5% NaCl, whereas for the J13.1 strain, an incubation of 15 min in the presence of 1% NaCl seemed to be the optimal conditions to harden the cells against a subsequent lethal salt treatment. During NaCl adaptation and growth at low temperatures (2 degrees C), 37 and 32 polypeptides were induced respectively. Interestingly, 11 proteins were common between the two different stress responses. These proteins and the corresponding genes seem to play a key role in the observed cross-protection towards the NaCl challenge induced by growth of the cultures at 2 degrees C. One of the overlapping proteins has been identified to correspond to the alkyl hydroperoxide reductase (AhpC) of S. putrefaciens. Northern blot analysis showed that induction of this enzyme was accompanied by accumulation of the corresponding transcript under both conditions.

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Do stresses encountered during the smoked salmon process influence the survival of the spoiling bacterium Shewanella putrefaciens?

Cited by 11 publications

References 20 publications

Adaptation to Cold and Proteomic Responses of the Psychrotrophic Biopreservative Lactococcus piscium Strain CNCM I-4031

Adaptation to Cold and Proteomic Responses of the Psychrotrophic Biopreservative Lactococcus piscium Strain CNCM I-4031

The microbiology of cold smoked salmon

Comparison Between NaCl Tolerance Response and Acclimation to Cold Temperature in Shewanella putrefaciens

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