Medina-Martínez M S, Uyttendaele M, Demolder V, Debevere J
Laboratory of Food Microbiology and Food Preservation, Faculty of BioScience Engineering, Ghent University, UGent, Coupure Links, 653-9000 Ghent, Belgium.
Food Microbiol. 2006 Sep;23(6):534-40. doi: 10.1016/j.fm.2005.09.010. Epub 2005 Nov 14.
N-butanoyl-L-homoserine lactone (C4-HSL) production by Aeromonas hydrophila 519 has been established. C4-HSL production at 22 and 30 degrees C was found after 20-24 h of incubation corresponding to a population density of ca. 10(8)-10(9) cfu/ml, respectively. Reduced C4-HSL production was noted after 72 h of incubation at 12 degrees C when the culture reached ca. 10(9) cfu/ml. No C4-HSL production was detected at 37 degrees C, although a dense population was obtained. In LB broth supplemented with 0.1% and 0.5% glucose, C4-HSL production was noted whereas with 1% glucose no C4-HSL was detected although a high colony count was obtained. In the latter culture residual levels of glucose (0.65%) were found after 43 h whereas in the 0.1% and 0.5% supplemented LB, glucose was quickly consumed which may have stimulated C4-HSL production. In conclusion, the present study shows an effect of environmental conditions (temperature, glucose concentration) on the C4-HSL production and warrants further investigation to elucidate the effect of external conditions on production of AHL signal molecules to reveal the relevance of quorum sensing in, e.g. foods.
嗜水气单胞菌519产N-丁酰基-L-高丝氨酸内酯(C4-HSL)的情况已得到确认。在22℃和30℃培养20 - 24小时后分别检测到C4-HSL的产生,此时相应的菌液浓度约为10⁸ - 10⁹ cfu/ml。在12℃培养72小时后,当菌液浓度达到约10⁹ cfu/ml时,C4-HSL的产量有所下降。在37℃时,尽管获得了高密度的菌液,但未检测到C4-HSL的产生。在添加了0.1%和0.5%葡萄糖的LB肉汤中,检测到了C4-HSL的产生;而在添加1%葡萄糖的情况下,尽管获得了较高的菌落数,但未检测到C4-HSL。在后一种培养物中,43小时后发现葡萄糖残留水平为0.65%;而在添加0.1%和0.5%葡萄糖的LB肉汤中,葡萄糖很快被消耗,这可能刺激了C4-HSL的产生。总之,本研究表明环境条件(温度、葡萄糖浓度)对C4-HSL的产生有影响,有必要进一步研究以阐明外部条件对AHL信号分子产生的影响,从而揭示群体感应在例如食品中的相关性。