Evidence for Involvement of at Least Six Proteins in Adaptation of <i>Lactobacillus sakei</i> to Cold Temperatures and Addition of NaCl
Anika Marceau, Monique Zagorec, Stéphane Chaillou, Thérèse Méra, Marie‐Christine Champomier‐Vergès
Applied and Environmental Microbiology
Abstract
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.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
Lactobacillus sakei expresses proteins
“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.”
Lactobacillus sakei affects survival
“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.”