Independent and cooperative regulation of staphylopine biosynthesis and trafficking by Fur and Zur.

Staphylococcus aureus expresses the Cnt system implicated in the active transport of trace metals by synthesizing (CntKLM) and exporting (CntE) staphylopine, a metallophore chelating metals and then taken up by an ABC-transporter (CntABCDF). This machinery is encoded in the cntKLMABCDFE operon, preceded by a non-coding region (PcntK) and containing an internal promoter region (PcntA). PcntK comprises a Fur box followed by a Zur box, a sRNA transcription start and a repeated region, while PcntA comprises a Fur box that overlaps a Zur box.

Following pathogen development and gene expression in a food ecosystem: the case of a Staphylococcus aureus isolate in cheese.

Human intoxication or infection due to bacterial food contamination constitutes an economic challenge and a public health problem. Information on the in situ distribution and expression of pathogens responsible for this risk is to date lacking, largely because of technical bottlenecks in detecting signals from minority bacterial populations within a complex microbial and physicochemical ecosystem. We simulated the contamination of a real high-risk cheese with a natural food isolate of Staphylococcus aureus, an enterotoxin-producing pathogen responsible for food poisoning.

Tool for quantification of staphylococcal enterotoxin gene expression in cheese.

Cheese is a complex and dynamic microbial ecosystem characterized by the presence of a large variety of bacteria, yeasts, and molds. Some microorganisms, including species of lactobacilli or lactococci, are known to contribute to the organoleptic quality of cheeses, whereas the presence of other microorganisms may lead to spoilage or constitute a health risk. Staphylococcus aureus is recognized worldwide as an important food-borne pathogen, owing to the production of enterotoxins in food matrices.

Diversity and dynamics of the microbial community during the manufacture of Calenzana, an artisanal Corsican cheese.

We studied the diversity and dynamics of the microbiota of Calenzana, a Corsican raw milk cheese by microbial counting and culture-independent methods (TTGE and DGGE). Cheese from two farms, one producing goat cheese and the other one sheep cheese, was studied. The usual process for cheese making, without starter adjunct, was used.