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Influence of food system conditions on N-acyl-L-homoserine lactones production by Aeromonas spp.
Medina-Martinez, M.S.; Uyttendaele, M.; Demolder, V.; Debevere, J. (2006). Influence of food system conditions on N-acyl-L-homoserine lactones production by Aeromonas spp. Intern. J. Food Microbiol. 112(3): 244-252
In: International Journal of Food Microbiology. Elsevier: Amsterdam. ISSN 0168-1605, more
Peer reviewed article  

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  • Medina-Martinez, M.S.
  • Uyttendaele, M.
  • Demolder, V.
  • Debevere, J.

Abstract
    Eleven of 13 Aeromonas strains were shown to produce AHLs. Results of TLC showed that N-butanoyl-L-homoserine lactone (C4-HSL) was the main AHL produced in LB medium at 30 degrees C. The influence of different carbon sources, temperature, pH values and salt concentrations on AHL production was determined in eight A. hydrophila and one A. caviae strain. Additionally a quantitative study of C4-HSL production by A. hydrophila strain 519 under different conditions was performed. Positive results were found in the AHL induction assay for some Aeromonas strains in cultures in LB agar incubated at 12 degrees C after 72-96 h. The induction of the sensor strains by Aeromonas spp. occurred in LB medium supplemented with all carbon sources in a concentration of 0.5%. The production of C4-HSL by A. hydrophila 519 was found until 3.5% (w/v) of NaCl. For pHs close to the neutrality the C4-HSL production by A. hydrophila was evident after 24-48 h of incubation. A. hydrophila 519 produced C4-HSL under anaerobic conditions. Also, the AHL production by Aeromonas strains was studied in simulate agar of shrimp, fish and some vegetables. The production of AHLs was evident by almost all the test strains in shrimp simulated agar. In fish agar only for one of three fish species tested, positive results were found. Induction assay in vegetables simulated agar showed principally negative results, probably because of the presence of inhibitory compounds in these vegetables.

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