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Variation of Branched-Chain Fatty Acids Marks the Normal Physiological Range for Growth in Listeria monocytogenes

Citation

Nichols, DS and Presser, KA and Olley, J and Ross, T and McMeekin, TA, Variation of Branched-Chain Fatty Acids Marks the Normal Physiological Range for Growth in Listeria monocytogenes, Applied and Environmental Microbiology , 68, (6) pp. 2809-2813. ISSN 0099-2240 (2002) [Refereed Article]

DOI: doi:10.1128/AEM.68.6.2809-2813.2002

Abstract

The fatty acid composition of Listeria monocytogenes Scott A was determined by close-interval sampling over the entire biokinetic temperature range. There was a high degree of variation in the percentage of branched-chain fatty acids at any given temperature. The percentage of branched C17 components increased with growth temperature in a linear manner. However, the percentages of iso-C15:0 (i15:0) and anteiso-C15:0 (a15:0) were well described by third-order and second-order polynomial curves, respectively. There were specific temperature regions where the proportion of branched-chain fatty acids deviated significantly from the trend established over the entire growth range. In the region from 12 to 13°C there were significant deviations in the percentages of both i15:0 and a15:0 together with a suggested deviation in a17:0, resulting in a significant change in the total branched-chain fatty acids. In the 31 to 33°C region the percentage of total branched-chain components exhibited a significant deviation. The observed perturbations in fatty acid composition occurred near the estimated boundaries of the normal physiological range for growth.

Item Details

Item Type:Refereed Article
Research Division:Biological Sciences
Research Group:Microbiology
Research Field:Microbiology not elsewhere classified
Objective Division:Health
Objective Group:Public Health (excl. Specific Population Health)
Objective Field:Food Safety
Author:Nichols, DS (Dr David Nichols)
Author:Presser, KA (Ms Kirsty Presser)
Author:Olley, J (Professor June Olley)
Author:Ross, T (Associate Professor Tom Ross)
Author:McMeekin, TA (Professor Thomas McMeekin)
ID Code:23732
Year Published:2002
Web of Science® Times Cited:27
Deposited By:Agricultural Science
Deposited On:2002-08-01
Last Modified:2005-05-02
Downloads:0

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