Resuscitation of the viable but non-culturable state of Salmonella enterica serovar Oranienburg by recombinant resuscitation-promoting factor derived from Salmonella Typhimurium strain LT2
A gene encoding the resuscitation-promoting factor (Rpf) from Salmonella Typhimurium LT2 was cloned and characterized. The amino acid sequence encoded by S. Typhimurium LT2 rpf gene shares 24.2% homology with Micrococcus luteus Rpf, which is secreted by growing cells, and required to resuscitate fro...
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Published in | International journal of food microbiology Vol. 106; no. 3; pp. 241 - 247 |
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Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
Amsterdam
Elsevier B.V
15.02.2006
Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | A gene encoding the resuscitation-promoting factor (Rpf) from
Salmonella Typhimurium LT2 was cloned and characterized. The amino acid sequence encoded by
S. Typhimurium LT2
rpf gene shares 24.2% homology with
Micrococcus luteus Rpf, which is secreted by growing cells, and required to resuscitate from viable but non-culturable (VNC) state. The
S. Typhimurium LT2
rpf gene is 696 bp long, and shared a conserved segment with
Salmonella enterica serovar Oranienburg (99.4%). Recombinant Rpf (rRpf) proteins of
S. Typhimurium LT2 after expression in
E. coli BL21 harboring the pET15-b plasmid was approximately 25 kDa. Since
S. Oranienburg cells are relatively quick to enter the VNC state just after incubating in the presence of 7% NaCl at 37 °C for 3 days, we evaluated the biological effect of rRpf by using
S. Oranienburg VNC cells. The rRpf not only promoted proliferation but also induced resuscitation of VNC cells to the culturable state in a dose-dependent manner. Therefore, rRpf may be useful for detection of bacterial contaminants present in the VNC form in food samples and the environment. |
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Bibliography: | http://dx.doi.org/10.1016/j.ijfoodmicro.2005.06.022 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0168-1605 1879-3460 |
DOI: | 10.1016/j.ijfoodmicro.2005.06.022 |