Acid environments affect biofilm formation and gene expression in isolates of Salmonella enterica Typhimurium DT104.
The aim of this study was to examine the survival and potential virulence of biofilm-forming Salmonella Typhimurium DT104 under mild acid conditions. Salmonella Typhimurium DT104 employs an acid tolerance response (ATR) allowing it to adapt to acidic environments. The threat that these acid adapted cells pose to food safety could be enhanced if they also produce biofilms in acidic conditions. The cells were acid-adapted by culturing them in 1% glucose and their ability to form biofilms on stainless steel and on the surface of Luria Bertani (LB) broth at pH7 and pH5 was examined. Plate counts were performed to examine cell survival. RNA was isolated from cells to examine changes in the expression of genes associated with virulence, invasion, biofilm formation and global gene regulation in response to acid stress. Of the 4 isolates that were examined only one (1481) that produced a rigid biofilm in LB broth at pH7 also formed this same structure at pH5. This indicated that the lactic acid severely impeded the biofilm producing capabilities of the other isolates examined under these conditions. Isolate 1481 also had higher expression of genes associated with virulence (hilA) and invasion (invA) with a 24.34-fold and 13.68-fold increase in relative gene expression respectively at pH5 compared to pH7. Although genes associated with biofilm formation had increased expression in response to acid stress for all the isolates this only resulted in the formation of a biofilm by isolate 1481. This suggests that in addition to the range of genes associated with biofilm production at neutral pH, there are genes whose protein products specifically aid in biofilm production in acidic environments. Furthermore, it highlights the potential for the use of lactic acid for the inhibition of Salmonella biofilms.
Food Safety Department, Teagasc Food Research Centre, Ashtown Dublin 15, Ireland; UCD School of Public Health, Physiotherapy and Population Science, UCD Centre for Food Safety, University College Dublin, Belfield Dublin 4, Ireland.
Denis
D
O'Leary
Food Safety Department, Teagasc Food Research Centre, Ashtown Dublin 15, Ireland; UCD School of Public Health, Physiotherapy and Population Science, UCD Centre for Food Safety, University College Dublin, Belfield Dublin 4, Ireland. Electronic address: evonne.mccabe@teagasc.ie.
Evonne M
EM
McCabe
UCD School of Public Health, Physiotherapy and Population Science, UCD Centre for Food Safety, University College Dublin, Belfield Dublin 4, Ireland.
Matthew P
MP
McCusker
UCD School of Public Health, Physiotherapy and Population Science, UCD Centre for Food Safety, University College Dublin, Belfield Dublin 4, Ireland.
Marta
M
Martins
UCD School of Public Health, Physiotherapy and Population Science, UCD Centre for Food Safety, University College Dublin, Belfield Dublin 4, Ireland.
Séamus
S
Fanning
Food Safety Department, Teagasc Food Research Centre, Ashtown Dublin 15, Ireland.
Geraldine
G
Duffy
D000143:Acids / Q000494:pharmacology; D018441:Biofilms; D005516:Food Microbiology; D015964:Gene Expression Regulation, Bacterial / Q000187:drug effects / Q000502:physiology*; D006863:Hydrogen-Ion Concentration; D050296:Microbial Viability / Q000187:drug effects; D012486:Salmonella typhimurium / Q000187:drug effects / Q000235:genetics / Q000502:physiology*; D013193:Stainless Steel; D013312:Stress, Physiological / Q000187:drug effects; D014774:Virulence / Q000235:genetics
D000143:Acids; D013193:Stainless Steel
Antibiotic resistance; Biofilm; Gene expression; Salmonella enterica