Use of green fluorescent protein to monitor Lactobacillus sakei in fermented meat products.
Lactobacillus sakei is a lactic acid bacterium naturally found on meat and often used as starter for the production of dry sausages or other fermented meat products. The gene encoding the green fluorescent protein (GFP) was cloned downstream from the constitutive L-lactate dehydrogenase promoter (pldhL) of L. sakei. The pldhL::gfp fusion was introduced in L. sakei either on a replicative plasmid or by double crossover integration into the chromosome, as a single copy. Both constructions were stable. Expression of GFP did not alter growth and was detectable by epifluorescence microscopy allowing the detection and monitoring of the development of GFP+ specific L. sakei strains both under growth laboratory conditions and in dry sausage samples.
Gory
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Station de Recherches sur la Viande, INRA, 63122 Saint-Genès Champanelle, France.
Montel
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Zagorec
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D002876:Chromosomes, Bacterial; D005285:Fermentation; D005453:Fluorescence; D005516:Food Microbiology; D005822:Genetic Vectors; D049452:Green Fluorescent Proteins; D007202:Indicators and Reagents / Q000378:metabolism; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000235:genetics / Q000254:growth & development / Q000378:metabolism*; D008164:Luminescent Proteins / Q000235:genetics / Q000378:metabolism*; D008461:Meat Products / Q000382:microbiology*; D010957:Plasmids / Q000235:genetics; D014169:Transformation, Bacterial
D007202:Indicators and Reagents; D008164:Luminescent Proteins; D049452:Green Fluorescent Proteins; D019344:Lactic Acid