Evidence for involvement of at least six proteins in adaptation of Lactobacillus sakei to cold temperatures and addition of NaCl.
Lactobacillus sakei is a lactic acid bacterium widely represented in the natural flora of fresh meat. The aim of this study was to analyze the differences in protein expression during environmental changes encountered during technological processes in which L. sakei is involved in order to gain insight into the ability of this species to grow and survive in such environments. Using two-dimensional electrophoresis, we observed significant variation of a set of 21 proteins in cells grown at 4 degrees C or in the presence of 4% NaCl. Six proteins could be identified by determination of their N-terminal sequences, and the corresponding gene clusters were studied. Two proteins belong to carbon metabolic pathways, and four can be clustered as general stress proteins. A phenotype was observed at low temperature for five of the six mutants constructed for these genes. The survival of four mutants during stationary phase at 4 degrees C was affected, and surprisingly, one mutant showed enhanced survival during stationary phase at low temperatures.
Marceau
Anika
A
Unité Flore Lactique et Environnement Carné, Institut National de la Recherche Agronomique, Domaine de Vilvert, Jouy en Josas, France.
Zagorec
Monique
M
Chaillou
Stéphane
S
Méra
Thérèse
T
Champomier-Vergès
Marie-Christine
MC
D000222:Adaptation, Physiological; D000595:Amino Acid Sequence; D001426:Bacterial Proteins / Q000737:chemistry / Q000235:genetics / Q000378:metabolism*; D003080:Cold Temperature; D015964:Gene Expression Regulation, Bacterial; D018869:Heat-Shock Response; D007778:Lactobacillus / Q000235:genetics / Q000254:growth & development* / Q000378:metabolism / Q000502:physiology; D008969:Molecular Sequence Data; D017422:Sequence Analysis, DNA; D012965:Sodium Chloride / Q000378:metabolism*
D001426:Bacterial Proteins; D012965:Sodium Chloride