Cross-resistance to phage infection in Listeria monocytogenes serotype 1/2a mutants.

Bacteriophage-based biocontrols are one of several tools available to control Listeria monocytogenes in food and food processing environments. The objective of this study was to determine if phage-resistance that has been characterized with a select few Listeria phages would also confer resistance to a diverse collection of over 100 other Listeria phages. We show that some mutations that are likely to emerge in bacteriophage-treated populations of serotype 1/2a L. monocytogenes can lead to cross-resistance against almost all types of characterized Listeria phages. Out of the 120 phages that showed activity against the parental strain, only one could form visible plaques on the mutant strain of L. monocytogenes lacking rhamnose in its wall teichoic acids. An additional two phages showed signs of lytic activity against this mutant strain; although no visible plaques were observed. The findings presented here are consistent with other studies showing mutations conferring phage resistance through loss of rhamnose likely pose the greatest challenge for phage-based biocontrol in serotype 1/2a strains.

Characterization of Odorants in a Commercial Culinary Sage (Salvia officinalis L.) and Several Cultivars.

Culinary sage, Salvia officinalis L., is a popular spice plant commonly used throughout the world. In this study, 35 odorants were identified in dried sage via solvent-assisted flavor evaporation (SAFE) and aroma extract dilution analysis (AEDA), including 9 that were identified in sage for the first time. Fifteen odorants were quantitated by stable isotope dilution analysis (SIDA), and their odor activity values (OAVs) were determined. Odorants with high OAVs included (2E,6Z)-nona-2,6-dienal, 1,8-cineole, and ß-myrcene. A formulated aroma simulation model closely matched the aroma profile of an aqueous infusion of dried sage. Enantiomeric proportions of selected odorants were determined by chiral gas chromatography. Furthermore, 6 different sage cultivars were grown in the greenhouse, dried under the same conditions, and analyzed. Sensory analysis determined that all cultivars were dominated by an herbaceous sensory attribute and had varying intensities of eucalyptus, mint, clove, pine, green, earthy, floral, and citrus notes. Cultivars with varying intensities of herbaceous, eucalyptus, pine, and green sensory notes correlated with the OAVs of α-thujone/ß-thujone, 1,8-cineole, α-pinene, and (2E,6Z)-nona-2,6-dienal, respectively. This study identified the odorants driving the sensory profiles of different sage cultivars and serves as a foundation for future studies on the aroma chemistry of culinary sage.

Contribution of Key Odorants from Skins, Seeds, and Stems to the Aroma of Chardonnay Marc: A Valuable Coproduct of the Wine Industry.

Chardonnay marc, a co-product of the wine making industry, has recently garnered attention due to its health-promoting properties and is growing in popularity as a potential healthy and flavorful food ingredient. While previous studies have characterized the odorants in marc skins and identified the key odorants in marc seeds, the key odorants in the skins and stems and the contribution of each component to the whole marc aroma remains unknown. In this study, 27 odorants were identified in marc stems using solvent-assisted flavor evaporation and aroma extract dilution analysis. Four odorants were quantitated employing stable isotope dilution assays, and odor activity values (OAVs) were calculated. An odor simulation model prepared using odorants with OAVs > 1 sensorially matched the aroma of the marc stems. Omission studies showed that 3-methylnonane-2,4-dione, ethyl octanoate, oct-1-en-3-one, (2E,4E)-deca-2,4-dienal, (2E,4E)-nona-2,4-dienal, ß-ionone, linalool, hexanal, HDMF, and 3-(methylsulfonyl)propanal were the key odorants in marc skins, while hexanal and 3-methylnonane-2,4-dione were the key odorants in marc stems. Mass balance studies suggested that the skins were the main contributor to the hay, floral, and fruity attributes of the whole marc, the seeds contributed mostly to the fatty attribute, and the stems had a minor contribution.

Analysis of Derivatized Wall Teichoic Acids Confirms that a Mutation in Phage-Resistant Listeria monocytogenes Impacts Rhamnose Decoration.

Listeria monocytogenes is a Gram-positive foodborne pathogen that causes listeriosis, an illness that may result in serious health consequences or death. Wall teichoic acids (WTAs) are external cell wall glycopolymers that play many biological roles. Here, the WTA composition was determined for several phage-resistant mutant strains of L. monocytogenes. The strains included wild-type (WT) L. monocytogenes 10403S, and three phage-resistant mutant strains derived from 10403S, consisting of two well-characterized strains and one with unknown impact on cell physiology. Several WTA monomers were prepared from WT 10403S, as analytical standards. The WTA monomer fraction was then isolated from the mutant strains and the corresponding per-trimethylsilylated derivatives were analyzed by gas chromatography-flame ionization detection. WTA monomer, GlcNAc-Rha-Rbo, was detected in 10403S, and not detected in the phage-resistant strains known to lack rhamnose and N-acetylglucosamine; although the expected monomers GlcNAc-Rbo and Rha-Rbo were detected, respectively. GlcNAc-Rha-Rbo was also detected in strain UTK P1-0001, which is known to impact phage adsorption through an undetermined mechanism, albeit at a lower intensity than the WT 10403S, which is consistent with partial loss of function through truncation in RmlC protein. WTA monomers were also detected in an unpurified cell pellet, demonstrating that the method employed in this study can be used to rapidly screen L. monocytogenes without laborious WTA purification. This study lays the groundwork for future studies on WTA compositional analysis to support genomic data, and serves as a foundation for the development of new rapid methods for WTA compositional analysis.