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Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae

Authors
Publisher
Elsevier BV
Publication Date
Keywords
  • Quorum-Dependent Regulation Is Mediated By N-Acyl-L-Homoserine Lactones (Ahls) In Several Gram-Negat
  • The Production Of Ahls Has Typically Been Studied Using Pure Bacteria Cultures Grown In Nutrient-Ric
  • Ahls Are Produced In Several Chill-Stored Foods By Gram-Negative Bacteria Participating In Spoilage
  • As Part Of Our Investigation Of The Role Of Ahls In Food Quality
  • We Studied The Ahl Production In Two Enterobacteriaceae Isolated From Cold-Smoked Salmon Under Growt
  • We Tested The Influence Of Carbon Source (Glucose
  • Sucrose
  • Xylose
  • Arabinose
  • Mannose
  • Mannitol And Sorbitol)
  • Temperature (5 And 25 Degreesc)
  • Salt Concentration (0-7%)
  • Ph (6
  • 7 And 8) And Co-Existing Lactic Acid Bacteria Microflora On The Ahl Profile And Production Rate From
  • The Two Strains Produced The Same Types Of Ahls Under All Conditions Tested
  • The Specific Ahl Concentrations (Moles/Liter/Od450) Changed Slightly For Both Strains At The Various
  • S
  • Proteamaculans Strain B5A Produced Approximately 150 Nm/Od450 N-3-Oxo-Hexanoyl Homoserine Lactone (O
  • Agglomerans Strain B6A Produced Two Major Signals
  • Ohhl And N-3-Oxo-Octanoyl Homoserine Lactone (Oohl) In A 1:9 Ratio With A Total Concentration Of App
  • The Ahl Signal Molecules Became Unstable With Increasing Ph (&Gt
  • 7
  • 5)
  • In Cold-Smoked Salmon
  • Ph Is Approximately 6 And Therefore Only A Low Degree Of Ph-Induced Turnover Is Expected To Occur In
  • Overall
  • Our Study Demonstrates That Food-Derived Enterobacteriaceae Produce Ahls Of The Same Type And In The
  • Also
  • The Ahls Produced In Foods Will Be Relatively Stable And Their Regulatory Impact Lasting During Stor
Disciplines
  • Biology

Abstract

Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae - DTU Orbit (15/02/14) Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae - DTU Orbit (15/02/14) Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae. / Flodgaard, Lars; Christensen, Allan Beck; Molin, Søren; Givskov, Michael Christian; Gram, Lone. In: International Journal of Food Microbiology, Vol. 84, No. 2, 2003, p. 145-156. Publication: Research - peer-review › Journal article – Annual report year: 2003

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