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Stability and Growth Characteristics of GFPuv- Labeled Cronobacter sakazakii Isolated from Foods
Siti Nurjanah,Ratih Dewanti-Hariyadi,Sri Estuningsih,Maggy Thenawidjaja Suhartono 한국식품과학회 2014 Food Science and Biotechnology Vol.23 No.5
Stability of ultraviolet green fluorescent protein(GFPuv)-labeled Cronobacter sakazakii and C. muytjensiiisolated from foods and the effects of the plasmid GFPuv(pGFPuv) on growth were analyzed. PCR analysis andmicroscopic observation showed that C. sakazakii and C. muytjensii isolates took up the plasmid into cells andexpressed the GFPuv gene. All Cronobacter transformantsmaintained this plasmid after frozen storage and 2consecutive subcultures. The C. sakazakii FWHd16transformant was the most stable, while the C. muytjensiiFWHd11 transformant was the least stable. All transformantsshowed nearly identical growth curves during lag, log andstationary phases, compared to wild type parental isolates. The maximum bacterial growth rates (μmax) of thetransformants and parents were similar, indicating that thepresence of pGFPuv in transformants did not affect cellgrowth. Stable GFPuv-labeled Cronobacter has potentialfor use in tracking bacterial behavior during food handlingand drying.