Adaptation of Staphylococcus xylosus to Nutrients and Osmotic Stress in a Salted Meat Model.

ABSTRACT: Staphylococcus xylosus is commonly used as starter culture for meat fermentation. Its technological properties are mainly characterized in vitro, but the molecular mechanisms for its adaptation to meat remain unknown. A global transcriptomic approach was used to determine these mechanisms. S. xylosus modulated the expression of about 40-50% of the total genes during its growth and survival in the meat model. The expression of many genes involved in DNA machinery and cell division, but also in cell lysis, was up-regulated. Considering that the S. xylosus population remained almost stable between 24 and 72 h of incubation, our results suggest a balance between cell division and cell lysis in the meat model. The expression of many genes encoding enzymes involved in glucose and lactate catabol

SUBMITTER: Vermassen A 

PROVIDER: S-EPMC4742526 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature