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Applied and Environmental Microbiology, February 2007, p. 997-1001, Vol. 73, No. 3
0099-2240/07/$08.00+0     doi:10.1128/AEM.00865-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

SHORT REPORT

Role of Branched-Chain Fatty Acids in pH Stress Tolerance in Listeria monocytogenes{triangledown}

Efstathios S. Giotis,1 David A. McDowell,1* Ian S. Blair,1 and Brian J. Wilkinson2

Food Microbiology Research Group, University of Ulster, Whiteabbey, Northern Ireland, United Kingdom,1 Microbiology Group, Illinois State University, Normal, Illinois2

Received 12 April 2006/ Accepted 7 November 2006

In alkaline conditions, Listeria monocytogenes cells develop higher proportions of branched-chain fatty acids (FAs), including more anteiso forms. In acid conditions, the opposite occurs. Reduced growth of pH-sensitive mutants at adverse pH (5.0/9.0) was alleviated by the addition of 2-methylbutyrate (an anteiso-FA precursor), suggesting that anteiso-FAs are important in adaptation to adverse pH. The balance between anteiso- and iso-FAs may be more important than changes in the amounts and/or degrees of saturation of FAs in pH adaptation.

* Corresponding author. Mailing address: Food Microbiology Research Group, School of Health Sciences, University of Ulster, Shore Road, Whiteabbey, Northern Ireland BT37 0QB, United Kingdom. Phone: 028 90 366697. Fax: 028 90 368811. E-mail: da.mcdowell{at}ulster.ac.uk.

{triangledown} Published ahead of print on 17 November 2006.

Applied and Environmental Microbiology, February 2007, p. 997-1001, Vol. 73, No. 3
0099-2240/07/$08.00+0     doi:10.1128/AEM.00865-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.



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