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Variation of Branched-Chain Fatty Acids Marks the Normal Physiological Range for Growth in Listeria monocytogenes
journal contribution
posted on 2023-05-16, 13:23 authored by David NicholsDavid Nichols, Presser, KA, Olley, J, Thomas RossThomas Ross, Thomas McMeekinThomas McMeekinThe 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.
History
Publication title
Applied and Environmental MicrobiologyVolume
68Issue
6Pagination
2809-2813ISSN
0099-2240Department/School
Tasmanian Institute of Agriculture (TIA)Publisher
American Society for MicrobiologyPlace of publication
Washington, USARepository Status
- Restricted