What iron sources in meat are preferentially used by staphylococcus xylosus ?
2015
Vermassen, Aurore | Chacornac, Jean-Paul | Andant, Carine | Talon, Régine | Leroy, Sabine | Unité de Microbiologie (MIC) ; Institut National de la Recherche Agronomique (INRA)
Session 8 : Microbiota : Risk and Benefit
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Afficher plus [+] Moins [-]anglais. Staphylococcus xylosus is a ubiquitous bacterium frequently isolated from food of animal origin. This species is one of the major starter cultures used for meat fermentation. Meat is particularly rich in hemic and non-hemic iron. We have characterized the behaviour of S. xylosus towards the different sources of iron in meat. The growth rate of the S. xylosus strain C2a was depended of the iron source. Among these sources, ferritin was one of the preferential iron sources. Ferritin is a storage protein able to capture of large quantities of iron. This protein is resistant to microbial attack and few microorganisms can use it as an iron source. Our preliminary data from a microarray study in S. xylosus indicated that a cluster of three genes was highly up-expressed under ferritin condition and could be implicated in iron acquisition from ferritin. The corresponding deletion mutant showed a decrease in its ability to acquire iron from ferritin. This study characterized for the first time the capacity of a Staphylococcus to use iron from ferritin.
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