Spatial organisation of Listeria monocytogenes and Escherichia coli O157:H7 cultivated in gel matrices

Martin, Cédric Saint; Darsonval, Maud; Grégoire, Marina; Caccia, Nelly; Midoux, L; Berland, Sophie; Léroy, Sabine; Dubois‐Brissonnet, Florence; Desvaux, Mickaël; Briandet, Romain

doi:10.1016/j.fm.2021.103965

Cited by 6 publications

(14 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The microbial diversity of these communities associated with the heterogeneous nature of their microenvironments drives local interactions, which result in altered pathogen growth and behaviors. Such interactions were recently observed in a model gelled matrix where the presence of E. coli stimulates the growth of L. monocytogenes in stressful acidic conditions (Saint Martin et al, 2022). On the other hand, the presence of L. monocytogenes triggers the motility of individual cells of E. coli in a specific condition (e.g., 0.25% agarose hydrogel with 25 g/L NaCl) where they could not swim alone, illustrating the interplay of community members in such structured environments.…”

Section: Food Matrix As a Microbial Biotopementioning

confidence: 83%

“…When the proportion of oil increases to 83% in model media and in artificially inoculated fresh and tinned dairy cream, L. monocytogenes , Salmonella Typhimurium, and Yersinia enterocolitica form colonies in the space available for the aqueous phase (Parker et al., 1995). In solid systems, the size and form of the colonies can differ, turning from diffuse to tight according to the level of structural constraints (Saint Martin et al., 2022). When the agar concentration increases from 0 g/L to 75 g/L, the colony areas and the number of B. cereus per colony decrease (Stecchini et al., 1998).…”

Section: Physiological Heterogeneity: Bacterial Cell Response To Food...mentioning

confidence: 99%

See 1 more Smart Citation

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Martin

Jubelin

Darsonval

et al. 2022

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

In complex food systems, bacteria live in heterogeneous microstructures, and the population displays phenotypic heterogeneities at the single‐cell level. This review provides an overview of spatiotemporal drivers of phenotypic heterogeneity of bacterial pathogens in food matrices at three levels. The first level is the genotypic heterogeneity due to the possibility for various strains of a given species to contaminate food, each of them having specific genetic features. Then, physiological heterogeneities are induced within the same strain, due to specific microenvironments and heterogeneous adaptative responses to the food microstructure. The third level of phenotypic heterogeneity is related to cellular heterogeneity of the same strain in a specific microenvironment. Finally, we consider how these phenotypic heterogeneities at the single‐cell level could be implemented in mathematical models to predict bacterial behavior and help ensure microbiological food safety.

show abstract

Section: Food Matrix As a Microbial Biotopementioning

confidence: 83%

Section: Physiological Heterogeneity: Bacterial Cell Response To Food...mentioning

confidence: 99%

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Martin

Jubelin

Darsonval

et al. 2022

Comp Rev Food Sci Food Safe

Self Cite

View full text Add to dashboard Cite

show abstract

“…As previously described 29 , the hydrogel matrices were obtained by mixing TSB with 0.50 % low melting point agarose (LMPA) (UltraPure Agarose, Invitrogen, USA). After boiling, the liquid LMPA at neutral pH (pH=7) was cooled down to 40°C to prevent thermal stress before the bacterial inoculum was added to obtain 10 4 CFU/ml.…”

Section: Transparent Hydrogel Matrices For Fluorescent Imagingmentioning

confidence: 99%

“…Such approaches have been used to describe how matrix parameters affect bacterial growth and morphodynamics of microcolonies 16,28 . In a recent contribution, we have shown that the volume, distribution and sphericity of microcolonies of E. coli O157:H7 in hydrogel are dependent of the size of the inoculum, but also on the concentration of acids and NaCl, two environmental stresses frequently encountered in food products 29 .…”

Section: ) Introductionmentioning

confidence: 99%

Spatially localized expression of glutamate decarboxylasegadBinEscherichia coliO157:H7 microcolonies in hydrogel matrix

Martin

Caccia

Darsonval

et al. 2023

Preprint

Self Cite

View full text Add to dashboard Cite

Functional diversity within isogenic spatially organized bacterial populations has been shown to trigger emergent community properties such as stress tolerance. Taking advantage of confocal laser scanning microscopy combined with a transcriptional fluorescent fusion reporting at single cell scale the expression of the glutamic acid decarboxylase gadB in E. coli O157:H7, it was possible to visualize for the first-time spatial patterns of bacterial gene expression in microcolonies grown in a gelled matrix. The gadB gene is involved in E. coli tolerance to acidic conditions and its strong over-expression was observed locally on the periphery of embedded microcolonies grown in acidic hydrogels. This spatialization of gadB expression did not correlate with live/dead populations that appeared randomly distributed in the colonies. While the planktonic population of the pathogens was eradicated by an exposition to a pH of 2 (HCl) for 4h, mimicking a stomachal acidic stress, bacteria grown in gel-microcolonies were poorly affected by this treatment, in particular in conditions where gadB was spatially overexpressed. Consequences of these results for food safety are further discussed.

show abstract

“…In structured food matrices such as ground meat or cheese, microorganism microenvironments are highly heterogeneous and vary over time depending upon local microbial activities ( Ferrier et al, 2013 ; Jeanson et al, 2015 ). Above critical textural levels, individual cells are not able to sediment or swim inside the matrix and eventually grow as large 3D microcolonies ( Darsonval et al, 2021 ; Saint Martin et al, 2022 ). Microcolony size and sphericity depend on several factors such as local rheological properties, nutrient availability, competing microbiota, and associated interference interactions ( Verheyen et al, 2018 ).…”

Section: Biopreservation At the Microbiome Levelmentioning

confidence: 99%

Contribution of omics to biopreservation: Toward food microbiome engineering

et al. 2022

Self Cite

View full text Add to dashboard Cite

Biopreservation is a sustainable approach to improve food safety and maintain or extend food shelf life by using beneficial microorganisms or their metabolites. Over the past 20 years, omics techniques have revolutionised food microbiology including biopreservation. A range of methods including genomics, transcriptomics, proteomics, metabolomics and meta-omics derivatives have highlighted the potential of biopreservation to improve the microbial safety of various foods. This review shows how these approaches have contributed to the selection of biopreservation agents, to a better understanding of the mechanisms of action and of their efficiency and impact within the food ecosystem. It also presents the potential of combining omics with complementary approaches to take into account better the complexity of food microbiomes at multiple scales, from the cell to the community levels, and their spatial, physicochemical and microbiological heterogeneity. The latest advances in biopreservation through omics have emphasised the importance of considering food as a complex and dynamic microbiome that requires integrated engineering strategies to increase the rate of innovation production in order to meet the safety, environmental and economic challenges of the agri-food sector.

show abstract

Spatial organisation of Listeria monocytogenes and Escherichia coli O157:H7 cultivated in gel matrices

Cited by 6 publications

References 73 publications

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Genetic, physiological, and cellular heterogeneities of bacterial pathogens in food matrices: Consequences for food safety

Spatially localized expression of glutamate decarboxylasegadBinEscherichia coliO157:H7 microcolonies in hydrogel matrix

Contribution of omics to biopreservation: Toward food microbiome engineering

Contact Info

Product

Resources

About