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Permanent link (DOI): https://doi.org/10.7939/R3M902B4S

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Quantification of bacteriocin gene expression in Carnobacterium maltaromaticum ATCC PTA-5313 Open Access

Descriptions

Other title
Subject/Keyword
gene expression
bacteriocin
qPCR
ready-to-eat
Type of item
Thesis
Degree grantor
University of Alberta
Author or creator
Balutis, Andrea M
Supervisor and department
McMullen, Lynn (Agricultural, Food and Nutritional Science)
Examining committee member and department
McMullen, Lynn (Agricultural, Food and Nutritional Science)
Gänzle, Michael (Agricultural, Food and Nutritional Science)
Jeon,Byeong Hwa (School of Public Health)
Department
Department of Agricultural, Food, and Nutritional Science
Specialization
Food Science and Technology
Date accepted
2014-09-29T13:13:11Z
Graduation date
2014-11
Degree
Master of Science
Degree level
Master's
Abstract
Carnobacterium maltaromaticum ATCC PTA-5313, which produces bacteriocins carnocyclin A, piscicolin 126 and carnobacteriocin BM1, has been approved for use on meat products to control the growth of Listeria monocytogenes. This combination of bacteriocins is very effective as a biopreservative. It was unclear which of the three bacteriocins is responsible for the antimicrobial effect on meat. The aim of this research was to develop a novel method for detection of bacteriocin gene expression and to use this method to determine the expression of bacteriocin genes when C. maltaromaticum was inoculated onto a ready-to-eat meat product. A novel method to detect bacteriocin gene expression in vitro and on a low sodium ready-to-eat meat product was developed using a modified RNA extraction protocol and quantitative polymerase chain reaction. When C. maltaromaticum ATCC PTA-5313 was grown in broth in the presence of lactate and acetate preservatives, there was no change in gene expression during growth. When C. maltaromaticum ATCC PTA-5313 was inoculated onto ham and stored for 28 days at 4C, the structural genes for all three bacteriocins were expressed. During storage, gene expression decreased relative to a culture grown in broth at the same temperature. Gene expression was monitored every 4 to 7 days up to 56 days of storage on vacuum packaged low sodium ham formulated with or without preservatives and inoculated with C. maltaromaticum ATCC PTA-5313 and a 5-strain cocktail of L. monocytogenes. There was an increase in expression of the piscicolin 126 and carnobacteriocin BM1 genes during the stationary phase of growth of the cultures on ham formulated with preservatives. Overall, bacteriocin gene expression from C. maltaromaticum ATCC PTA-5313 is decreased over storage time when inoculated on vacuum packaged ham, and the presence of preservatives results in higher expression levels during stationary phase than that of C. maltaromaticum ATCC PTA-5313 on ham without preservatives.
Language
English
DOI
doi:10.7939/R3M902B4S
Rights
Permission is hereby granted to the University of Alberta Libraries to reproduce single copies of this thesis and to lend or sell such copies for private, scholarly or scientific research purposes only. Where the thesis is converted to, or otherwise made available in digital form, the University of Alberta will advise potential users of the thesis of these terms. The author reserves all other publication and other rights in association with the copyright in the thesis and, except as herein before provided, neither the thesis nor any substantial portion thereof may be printed or otherwise reproduced in any material form whatsoever without the author's prior written permission.
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