Growth rate and physiology of Yersinia enterocolitica; influence of temperature and presence of the virulence plasmid |
| |
Authors: | Rosalina L. J. Goverde J. G. Kusters J. H. J. Huis in't Veld |
| |
Affiliation: | University of Utrecht, Faculty of Veterinary Medicine, Department of the Science of Food of Animal Origin (WDO), Utrecht, The Netherlands |
| |
Abstract: | The effect of temperature on the growth rate, protein pattern and fatty acid composition of Yersinia enterocolitica strain W22703 pYV+, its plasmidless isogenic derivative W22703 pYV- and four recent field isolates was examined. The growth rate was clearly influenced by presence or absence of the virulence plasmid: pYV- strains grew consistently faster than pYV+ strains. This difference in growth rate was high at 30–35°C, moderate at 1–10°C and 25°C, but hardly significant at 15–20°C. Increasing the growth temperature above 25°C resulted in the induction of the 220 kDa virulence plasmid-encoded Yop1 protein. In the 1–20°C range no obvious temperature- or plasmid-related differences in protein patterns could be detected. The fatty acid composition showed a clear temperature-dependent change: with all strains the degree of saturation was low at 1°C and gradually increased with raising temperatures. All strains had similar fatty acid patterns, except one of the field isolates which showed aberrant C16 : 1 and cyclic fatty acid contents in the 5–25°C and 15°C ranges respectively. With strain W22703, the presence or absence of the virulence plasmid did not significantly alter the fatty acid pattern. |
| |
Keywords: | |
|
|