An autobioluminescent Campylobacter jejuni organism generated from the fusion of luxCDABE genes from Xenorhabdus luminescens to the flaA promoter of C. jejuni was used in conjunction
with gel-stabilized gradient plates to map the responses of this organism to three environmental factors (pH, NaCl concentration, and temperature) and various concentrations of L-fucose, D-fucose, and sodium
desoxycholate. The minimum, optimum, and maximum temperatures for the growth of autobioluminescent C. jejuni ATCC 35921 in solid media were found to be 30, 40, and 45°C, respectively. At its
optimum growth temperature, C. jejuni ATCC 35921 was able to grow well at pHs of 5.5 to 8.0 and in the presence of up to 1.70 to 1.75% NaCl. At its minimum growth temperature, however, C. jejuni
ATCC 35921 could grow only at pHs of 6.5 to 8.0 and in the presence of up to 0.5% NaCl. L-Fucose, D-fucose, and sodium desoxycholate were shown to inhibit the growth of C. jejuni. Autobioluminescent
C. jejuni was also used to determine whether the flaA promoter responds to both environmental conditions and chemical stimulants. While sodium desoxycholate was found to down-regulate C. jejuni
flaA promoter activity, L-fucose was found to up-regulate its activity. Sodium chloride, pH, and D-fucose were all shown to exert no significant effects on promoter activity. Bacterial bioluminescence in
combination with two-dimensional gradient gels is a powerful tool for studying the behavior of bacteria exposed to various environments.
Document Type: Research Article
Department of Food Science, University of Guelph, Guelph, Ontario, Canada 2:
Department of Food Science and Canadian Research Institute for Food Safety, 43 McGilvray Street, University of Guelph, Guelph, Ontario, Canada
Publication date: July 1, 2003
More about this publication?
IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website). The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at www.foodprotection.org.