Physicochemical Surface Characteristics of Urogenital and Poultry Lactobacilli

Cuperus, Pl; Vandermei, Hc; Reid, Gregor; Bruce, Aw; Khoury, A. E.; Rouxhet, Paul; Busscher, Hj

doi:10.1006/jcis.1993.1118

Cited by 47 publications

(41 citation statements)

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“…The values of the N/C ratio found for the bacterial cultures from the various media are within the range reported in the literature. The N/C ratio of the surfaces of lactic acid bacteria is typically between 0.09 and 0.15 (6,16), although values as low as 0.04 have been reported previously (13).…”

Section: Resultsmentioning

confidence: 99%

Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Schär-Zammaretti

Dillmann

D'Amico

et al. 2005

Appl Environ Microbiol

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The effect of the simple and complex basic components of a fermentation medium on the surface properties of Lactobacillus acidophilus NCC2628 is studied by physicochemical methods, such as electrophoresis, interfacial adhesion, and X-ray photonelectron spectroscopy, and by transmission electron microscopy. Starting from an optimized complete medium, the effect of carbohydrates, peptones, and yeast extracts on the physicochemical properties of the cell wall is systematically investigated by consecutively omitting one of the principal components from the fermentation medium at the time. The physicochemical properties and structure of the bacterial cell wall remain largely unchanged if the carbohydrate content of the fermentation medium is strongly reduced, although the concentration of surface proteins increases slightly. Both peptone and yeast extract have a considerable influence on the bacterial cell wall, as witnessed by changes in surface charge, hydrophobicity, and the nitrogen-to-carbon ratio. Both zeta potential and the cell wall hydrophobicity show a positive correlation with the nitrogen-to-carbon ratio of the bacterial surfaces, indicative of the important role of surface proteins in the overall surface physical chemistry. The hydrophobicity of the cell wall, which is low for the cultures grown in the complete medium and in the absence of carbohydrates, becomes fairly high for the cultures grown in the medium without peptones and the medium without yeast extract. UV spectrophotometry and sodium dodecyl sulfate-polyacrylamide gel electrophoresis combined with liquid chromatographytandem mass spectrometry are used to analyze the effect of medium composition on LiCl-extractable cell wall proteins, confirming the major change in protein composition of the cell wall for the culture fermented in the medium without peptones. In particular, it is found that expression of the S-layer protein is dependent on the protein source of the fermentation medium.

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Section: Resultsmentioning

confidence: 99%

Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Schär-Zammaretti

Dillmann

D'Amico

et al. 2005

Appl Environ Microbiol

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“…(23), responsible for the strong electron donor character, but this needs to be investigated further. In gram-negative bacteria, a hydrophilic cell surface is associated with the presence of polysaccharides, whereas hydrophobic surfaces contain more (glyco-)proteinaceous material (5). The lack of these surface materials in Listeria suggested that modification of the cell surface is largely due to teichoic acids, which are responsible for antigenic determination (30) and also serve as phage receptors (31), or due to the peptidoglycan itself.…”

Section: Resultsmentioning

confidence: 99%

Postadaptational Resistance to Benzalkonium Chloride and Subsequent Physicochemical Modifications of Listeria monocytogenes

To¹,

Favrin

Romanova

et al. 2002

Appl Environ Microbiol

169

123

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Many studies have demonstrated that bacteria, including Listeria monocytogenes, are capable of adapting to disinfectants used in industrial settings after prolonged exposure to sublethal concentrations. However, the consequent alterations of the cell surface due to sanitizer adaptation of this pathogen are not fully understood. Two resistant and four sensitive L. monocytogenes strains from different sources were progressively subcultured with increasing sublethal concentrations of a surfactant, benzalkonium chloride (BC). To evaluate the effects of acquired tolerance to BC, parent and adapted strains were compared by using several morphological and physiological tests. Sensitive strains showed at least a fivefold increase in the MIC, while the MIC doubled for resistant strains after the adaptation period. The hydrophobicities of cells of parent and adapted strains were similar. Serological testing indicated that antigen types 1 and 4 were both present on the cell surface of adapted cells. The data suggest that efflux pumps are the major mechanism of adaptation in sensitive strains and are less important in originally resistant isolates. A different, unknown mechanism was responsible for the original tolerance of resistant isolates. In an originally resistant strain, there was a slight shift in the fatty acid profile after adaptation, whereas sensitive strains had similar profiles. Electron micrographs revealed morphological differences after adaptation. The changes in cell surface antigens, efflux pump utilization, and fatty acid profiles suggest that different mechanisms are used by resistant and sensitive strains for adaptation to BC.

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“…Therefore, the impact of adaptation in limiting the extent by which alkali challenge may reduce CSH values may indicate a broader protective effect of adaptation in limiting cell surface disruption and/or maintaining a wider range of such cell surface activities. However, it is important to note that the significant surface components which contribute to CSH in Listeria are different from the types of surface of components which dictate CSH values in Gram-negative bacteria CSH values that are principally dictated by polysaccharides or (glyco-) proteinaceous material [32]. In Listeria, such materials are very limited or completely absent, and stress related changes in CSH in this organism involve changes in teichoic acids and/or peptidoglycans [33].…”

Section: Effect Of Ph On Cell Surface Hydropho-bicitymentioning

confidence: 99%

Effects of Short-Term Alkaline Adaptation on Surface Properties of Listeria monocytogenes 10403S

Giotis¹,

Blair²,

McDowell³

2009

TOFSJ

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Abstract:The changes in cell surface properties associated with alkali stress can significantly disrupt cell metabolism and structures, preventing effective interactions between bacterial cells and their environment. Listeria monocytogenes is known to display an adaptive response to alkali stress that enhances its capacity to more effectively survive subsequent severe alkali challenge. In this study, we examined the effects of adaptation to alkali conditions (pH 9.5/ 1h) in reducing detrimental effects in hydrophobicity and cell morphology in Listeria monocytogenes 10403S during severe (subsequent) short-term alkali challenge (pH 12.0/ 1h). Severe alkali challenge induced larger reductions in hydrophobicity (i.e., lower MATH values) in non adapted control cells than in mild alkali adapted cells. SEM revealed greater morphological diversity in suspensions of non alkali adapted cells than in suspensions of mild alkali adapted cells, i.e., a larger proportion of alkali adapted cells retained the normal (bacillary) morphology. Non adapted cells displayed considerable morphological heterogeneity including elongation, rupture and cellular deformation. Short-term alkaline adaptation in L. monocytogenes involves direct changes in the cell surface properties and organisation which facilitate the well recognised phenotypic abilities of this pathogen to persist and/or grow in alkaline conditions. Alkali adaptation may be significant in the persistence of this pathogen in the presence of alkali detergents in food processing environments and alkali natural habitats, and has direct clinical implications in relation to virulence and response to mammalian defence mechanisms.Keywords: Listeria, alkali, stress, hydrophobicity, surface, morphology.Listeria monocytogenes is an important food borne pathogen due to its ability to resist environmental stresses and initiate high mortality rate human infections [1]. In particular, its considerable capacity to resist alkali stress may explain its persistence in food processing environments where decontamination procedures are significantly dependent on the use of alkali detergents [2][3][4][5]. Similarly, alkali resistance is suggested as important in enabling this pathogen to survive and establish infection in humans where it is challenged by pancreatic secretions [6], and the alkaline phase of phagocytosis [7].L. monocytogenes is known to display an adaptive response in which exposure to non lethal environmental stress, enables it to more effectively survive subsequent [more severe] challenges by the same or different environmental stress(es) [8][9][10][11][12]. Such adaptation has been noted in response to alkali stress [13][14][15][16][17], and has also been reported to confer cross protection against subsequent thermal stress, ethanol and alcohol stress [4,11,18].Alkali conditions can induce the solubilisation of bacterial surface proteins [19,20], resulting in exposure of hydrophobic sites of adjacent lipids to the extracellular environment [21]. Alkali may also directly attack the...

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Physicochemical Surface Characteristics of Urogenital and Poultry Lactobacilli

Cited by 47 publications

References 0 publications

Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Influence of Fermentation Medium Composition on Physicochemical Surface Properties of Lactobacillus acidophilus

Postadaptational Resistance to Benzalkonium Chloride and Subsequent Physicochemical Modifications of Listeria monocytogenes

Effects of Short-Term Alkaline Adaptation on Surface Properties of Listeria monocytogenes 10403S

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