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Applied and Environmental Microbiology, April 2007, p. 2522-2531, Vol. 73, No. 8
0099-2240/07/$08.00+0     doi:10.1128/AEM.02396-06
Copyright © 2007, American Society for Microbiology. All Rights Reserved.

Identification of Lactobacillus sakei Genes Induced during Meat Fermentation and Their Role in Survival and Growth

Institute of Food Science and Biotechnology, Section Food Microbiology, University of Hohenheim, Stuttgart, Germany,¹ Unité Flore Lactique et Environnement Carné, Institut National de la Recherche Agronomique, Domaine de Vilvert, Jouy en Josas, France²

Received 11 October 2006/ Accepted 11 February 2007

Lactobacillus sakei is a lactic acid bacterium that is ubiquitous in the food environment and is one of the most important constituents of commercial meat starter cultures. In this study, in vivo expression technology (IVET) was applied to investigate gene expression of L. sakei 23K during meat fermentation. The IVET vector used (pEH100) contained promoterless and transcriptionally fused reporter genes mediating ß-glucuronidase activity and erythromycin resistance. A genomic library of L. sakei 23K was established, and the clones were subjected to fermentation in a raw-sausage model. Fifteen in carne-induced fusions were identified. Several genes encoded proteins which are likely to contribute to stress-related functions. One of these genes was involved in acquisition of ammonia from amino acids, and the remaining either were part of functionally unrelated pathways or encoded hypothetical proteins. The construction and use of isogenic mutants in the sausage model suggested that four genes have an impact on the performance of L. sakei during raw-sausage fermentation. Inactivation of the heat shock regulator gene ctsR resulted in increased growth, whereas knockout of the genes asnA2, LSA1065, and LSA1194 resulted in attenuated performance compared to the wild-type strain. The results of our study are the first to provide an insight into the transcriptional response of L. sakei when growing in the meat environment. In addition, this study establishes a molecular basis which allows investigation of bacterial properties that are likely to contribute to the ecological performance of the organism and to influence the final outcome of sausage fermentation.

Published ahead of print on 16 February 2007.

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