Variation of branched-chain fatty acids marks the normal physiological range for growth in Listeria monocytogenes.
The fatty acid composition of Listeria monocytogenes Scott A was determined by close-interval sampling over the entire biokinetic temperature range. There was a high degree of variation in the percentage of branched-chain fatty acids at any given temperature. The percentage of branched C17 components increased with growth temperature in a linear manner. However, the percentages of iso-C15:0 (i15:0) and anteiso-C15:0 (a15:0) were well described by third-order and second-order polynomial curves, respectively. There were specific temperature regions where the proportion of branched-chain fatty acids deviated significantly from the trend established over the entire growth range. In the region from 12 to 13 degrees C there were significant deviations in the percentages of both i15:0 and a15:0 together with a suggested deviation in a17:0, resulting in a significant change in the total branched-chain fatty acids. In the 31 to 33 degrees C region the percentage of total branched-chain components exhibited a significant deviation. The observed perturbations in fatty acid composition occurred near the estimated boundaries of the normal physiological range for growth.
Nichols
David S
DS
Centre for Food Safety and Quality, School of Agricultural Science, University of Tasmania, Hobart, Tasmania 7001, Australia. D.Nichols@utas.edu.au
Presser
Kirsty A
KA
Olley
June
J
Ross
Tom
T
McMeekin
Tom A
TA
D005227:Fatty Acids / Q000737:chemistry* / Q000378:metabolism; D008089:Listeria monocytogenes / Q000254:growth & development / Q000378:metabolism*; D013696:Temperature
D005227:Fatty Acids