Deciphering the impact of exogenous fatty acids on Listeria monocytogenes at low temperature by transcriptome analysis.

ABSTRACT: Listeria monocytogenes is a ubiquitous and psychrotrophic foodborne pathogen commonly found in raw materials, ready-to-eat products, and food environments. We previously demonstrated that L. monocytogenes can grow faster at low temperature when unsaturated fatty acids (UFA) are present in its environment. This could question the maintenance of food safety for refrigerated foods, especially those reformulated with a higher ratio of UFA versus saturated fatty acids (SFA) to fit with nutritional recommendations. In this study, we used transcriptomics to understand the impact of UFA on the behavior of L. monocytogenes at low temperature. We first demonstrated that fabK, a key gene in SFA synthesis, is up-regulated in the presence of UFA but not SFA at low temperatur

SUBMITTER: Quillere A 

PROVIDER: S-EPMC11426360 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature