Effect of Temperature and Carbon Source on the N-acyl-homoserine lactones Production by Food-derived Pseudomonas

China Biotechnology

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Effect of Temperature and Carbon Source on the N-acyl-homoserine lactones Production by Food-derived Pseudomonas

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Abstract The many Gram-negative bacteria regulated the expression of some traits by producing the small molecules N-acyl-homoserine lactones (AHLs), i.e., quorum sensing. Pseudomonas ,an important bacteria that caused spoilage of food produced AHLs. In this study, we tested the influence of carbon source, temperature on the AHLs profile produced by food-derived Pseudomonas. The results showed that the strains produced two types of AHLs at 25℃. However, the long chain AHLs were produced mainly, and the short chain AHLs disappeared when the strains were grown at 4℃. The strains produced the different types of AHLs when grown in the different carbon source(glucose, fructose, xylose, maltose). Also the AHLs signal molecules became unstable with increasing pH(>7.5). Overall, our research demonstrates the effect of environmental parameters (temperature and carbon source) on AHL profile production by food-derived Pseudomonas. This study lays the foundation for further investigation to elucidate the relationship between quorum sensing and food spoilage, and for the development of new food preservative by blocking the quorum sensing of food spoilage bacteria.

Key words： Quorum sensing Pseudomonas N-acyl-homoserine lactones

Received: 27 March 2006 Published: 25 August 2006

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. Effect of Temperature and Carbon Source on the N-acyl-homoserine lactones Production by Food-derived Pseudomonas. China Biotechnology, 2006, 26(08): 72-76.

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https://manu60.magtech.com.cn/biotech/ OR https://manu60.magtech.com.cn/biotech/Y2006/V26/I08/72

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