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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/9284

    Título
    Phase variation modulates the multi-phenotypes displayed by clinical Campylobacter jejuni strains
    Autor
    Ortega Sanz, Irene
    Bocigas, Carolina
    Melero Gil, BeatrizAutoridad UBU Orcid
    Rovira Carballido, JordiAutoridad UBU Orcid
    Publicado en
    Food Microbiology. 2024, V. 117, 104397
    Editorial
    Elsevier
    Fecha de publicación
    2024-02
    ISSN
    0740-0020
    DOI
    10.1016/j.fm.2023.104397
    Abstract
    The high incidence and prevalence of Campylobacter spp. in the food supply chain entail the importance to understand their mechanisms developed to withstand harsh environmental conditions encountered. Different stress conditions and phenotypic approaches were evaluated to study the behaviour of five clinical C. jejuni isolates with different genotypes, including the tolerance to oxygen and the oxidants hydrogen peroxide and cumene hydroperoxide, the motility and the ability to form biofilm on polystyrene and stainless steel at different temperatures and atmospheres. Whole Genome Sequencing was performed to analyse the occurrence of 216 genes involved in these mechanisms plus phase variation. The isolates showed high tolerance to oxygen and peroxide stress with different swimming motility performances and biofilm formation abilities. Aerotolerance was related with a reduced sensitive to peroxide stress and a loss of motility that promotes biofilm formation depending on the material surface. Comparative genomics did not reveal any clear gene pattern, although phase variation occurring during host infection was observed to be crucial for the modulation of the different survival mechanisms adopted by the bacteria. These findings reveal that the bacteria can combine diverse and complex strategies in an efficient manner to survive and persist in the environment.
    Palabras clave
    Campylobacteriosis
    Aerotolerance
    Oxidative stress
    Motility
    Biofilm formation
    Genomics
    Materia
    Biotecnología
    Biotechnology
    Alimentos
    Food
    URI
    http://hdl.handle.net/10259/9284
    Versión del editor
    https://doi.org/10.1016/j.fm.2023.104397
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    Documento(s) sujeto(s) a una licencia Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internacional
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