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Physiological changes in Campylobacter jejuni on entry into stationary phase.
A Martínez-Rodriguez1, B M Mackey
1School of Food Biosciences, University of Reading, P.O. Box 226, Whiteknights, Reading, RG6 6BZ, UK.
International Journal of Food Microbiology
|May 10, 2005
Summary
Campylobacter jejuni exhibits unique stationary phase adaptations, altering membrane fatty acids for increased pressure resistance, unlike typical bacterial stress responses. This suggests a limited physiological adaptation in this bacterium.
Area of Science:
- Microbiology
- Bacterial Physiology
- Cellular Stress Response
Background:
- Campylobacter jejuni typically lacks global stationary phase regulatory elements.
- Most bacteria increase cellular stress resistance upon entering stationary phase.
Purpose of the Study:
- To investigate the stationary phase adaptations of Campylobacter jejuni NCTC 11168.
- To characterize changes in membrane composition and stress resistance during stationary phase.
Main Methods:
- Analysis of membrane fatty acid composition during entry into stationary phase.
- Assessment of cellular pressure, acid, and heat resistance.
- Comparison between C. jejuni NCTC 11168 and C. jejuni NCTC 11351.
Main Results:
- C. jejuni showed decreased unsaturated fatty acids and increased cyclopropane/short-chain fatty acids in stationary phase membranes.
- Cellular pressure resistance increased, while acid and heat resistance remained largely unchanged.
- Similar changes were observed in the C. jejuni NCTC 11351 type strain.
Conclusions:
- Campylobacter jejuni exhibits a restricted physiological response to stationary phase, distinct from general bacterial adaptation.
- Changes in membrane fatty acid composition enhance cell membrane integrity and pressure resistance.
- Limited genetic regulatory capacity influences Campylobacter jejuni's adaptive strategies.