Iron Sources Used by the Nonpathogenic Lactic Acid Bacterium Lactobacillus sakei as Revealed by Electron Energy Loss Spectroscopy and Secondary-Ion Mass Spectrometry | L'utilisation des différentes sources de fer par lactobacillus sakei, démontrées par spectroscopie perte d'energie
2010
Duhutrel, Philippe | Bordat, Christian | Wu, Ting-Di | Zagorec, Monique | Guerquin-Kern, Jean-Luc | Champomier-Vergès, Marie-Christine | Unité flore lactique et environnement carné ; Institut National de la Recherche Agronomique (INRA) | Unité de recherche Nutrition et Sécurité Alimentaire (LNSA) ; Institut National de la Recherche Agronomique (INRA) | INSERM U759 ; Centre Universitaire d’Orsay | laboratoire de microscopie ionique (LMI) ; Institut Curie [Paris]
International audience
اظهر المزيد [+] اقل [-]إنجليزي. Lactobacillus sakei is a lactic acid bacterium naturally found on meat. Although it is generally acknowledged that lactic acid bacteria are rare species in the microbial world which do not have iron requirements, the genome sequence of L. sakei 23K has revealed quite complete genetic equipment dedicated to transport and use of this metal. Here, we aimed to investigate which iron sources could be used by this species as well as their role in the bacterium's physiology. Therefore, we developed a microscopy approach based on electron energy loss spectroscopy (EELS) analysis and nano-scale secondary-ion mass spectrometry (SIMS) in order to analyze the iron content of L. sakei cells. This revealed that L. sakei can use iron sources found in its natural ecosystem, myoglobin, hemoglobin, hematin, and transferrin, to ensure long-term survival during stationary phase. This study reveals that analytical image methods (EELS and SIMS) are powerful complementary tools for investigation of metal utilization by bacteria.
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique