In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation

Abstract : Lactobacillus pentosus is one of the few lactic acid bacteria (LAB) species capable of surviving in olive brine, and thus desirable during table olive fermentation. We have recently generated mutants of the efficient strain L. pentosus C11 by transposon mutagenesis and identified five mutants unable to survive and adapt to olive brine conditions. Since biofilm formation represents one of the main bacterial strategy to survive in stressful environments, in this study, the capacity of adhesion and formation of biofilm on olive skin was investigated for this strain and five derivative mutants which are interrupted in metabolic genes (enoA1 and gpi), and in genes of unknown function ("oba" genes). Confocal microscopy together with bacteria count revealed that the sessile state represented the prevailing L pentosus C11 life-style during table olive fermentation. The characterization of cell surface properties showed that mutants present less hydrophobic and basic properties than the wild type (WT). In fact, their ability to adhere to both abiotic (polystyrene plates) and biotic (olive skin) surfaces was lower than that of the WT. Confocal microscopy revealed that mutants adhered sparsely to the olive skin instead of building a thin, multilayer biofilm. Moreover, RT-qPCR showed that the three genes enoA1, gpi and obaC were upregulated in the olive biofilm compared to the planktonic state. Thus enoA1, gpi and "oba" genes are necessary in L pentosus to form an organized biofilm on the olive skin.
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International Journal of Food Microbiology, Elsevier, 2016, 216, pp.104 - 109. 〈10.1016/j.ijfoodmicro.2015.10.002〉
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Contributeur : Pam - Université de Bourgogne <>
Soumis le : jeudi 30 mars 2017 - 11:59:20
Dernière modification le : jeudi 22 février 2018 - 11:48:24

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G. Perpetuini, B.N. Pham-Hoang, H. Scornec, R. Tofalo, M. Schirone, et al.. In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation. International Journal of Food Microbiology, Elsevier, 2016, 216, pp.104 - 109. 〈10.1016/j.ijfoodmicro.2015.10.002〉. 〈hal-01498614〉

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