The effect of the dry-cured fermented processing of "salchichón" inoculated with a selected strain of (205) on the growth and transcriptional response of three virulence genes ( and ) of was evaluated. For this, three different batches of "salchichón" were analyzed: batch B (inoculated only with ), batch L (inoculated only with ), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of "salchichón" provoked a reduction in counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (a) of "salchichón" was <0.85 a. The combined effect on the reduction in counts together with the downregulation in the expression of the virulence genes throughout the "salchichón" processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium.
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| http://dx.doi.org/10.3390/biology10121258 | DOI Listing |
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