ArticleApplied and environmental microbiology2013
Nisin resistance of Listeria monocytogenes is increased by exposure to salt stress and is mediated via LiaR.
Article in Applied and environmental microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers.
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Who cites it
40 citing papers in PubMed, 95 citations in OpenAlex.
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- Foodborne Pathogens in High-Salt, High-Sugar, and High-Fat Foods: Matrix Effects on Persistence, Adaption and Inactivation for Food Safety.Foods (Basel, Switzerland) · 2026Review
- The phage shock protein response of Listeria monocytogenes influences tolerance to the multipeptide bacteriocin garvicin KS.Applied microbiology and biotechnology · 2026Article
- Transcriptome analysis suggests the cell wall as the primary target of the antilisterial effect of carrots.Microbiology spectrum · 2026Article
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- Antimicrobial peptides: natural templates for next-generation therapeutics against antimicrobial resistance.Frontiers in cellular and infection microbiology · 2025Review
- Growth Control ofFoods (Basel, Switzerland) · 2024Article
- Time-resolved cell-to-cell heterogeneity ofFrontiers in bioengineering and biotechnology · 2024Article
- Identification of DraRS inJournal of bacteriology · 2023Article
- Cultivating antimicrobial resistance: how intensive agriculture ploughs the way for antibiotic resistance.Microbiology (Reading, England) · 2023Review
- Food for Thought: Proteomics for Meat Safety.Life (Basel, Switzerland) · 2023Review
- Fungal Priming: Prepare or Perish.Journal of fungi (Basel, Switzerland) · 2022Review
- The Lipoteichoic Acid-Related Proteins YqgS and LafA Contribute to the Resistance of Listeria monocytogenes to Nisin.Microbiology spectrum · 2022Article
- Deciphering the global roles of Cold shock proteins inFrontiers in microbiology · 2022Article
- Enantioselectivity of Chiral Derivatives of Xanthones in Virulence Effects of Resistant Bacteria.Pharmaceuticals (Basel, Switzerland) · 2021Article
- Review
- Conditions of nisin production by Lactococcus lactis subsp. lactis and its main uses as a food preservative.Archives of microbiology · 2021Review
- Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami.Foods (Basel, Switzerland) · 2021Article
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
Growth of Listeria monocytogenes on refrigerated, ready-to-eat food is a significant food safety concern. Natural antimicrobials, such as nisin, can be used to control this pathogen on food, but little is known about how other food-related stresses may impact how the pathogen responds to these compounds. Prior work demonstrated that exposure of L. monocytogenes to salt stress at 7°C led to increased expression of genes involved in nisin resistance, including the response regulator liaR. We hypothesized that exposure to salt stress would increase subsequent resistance to nisin and that LiaR would contribute to increased nisin resistance. Isogenic deletion mutations in liaR were constructed in 7 strains of L. monocytogenes, and strains were exposed to 6% NaCl in brain heart infusion broth and then tested for resistance to nisin (2 mg/ml Nisaplin) at 7°C. For the wild-type strains, exposure to salt significantly increased subsequent nisin resistance (P < 0.0001) over innate levels of resistance. Compared to the salt-induced nisin resistance of wild-type strains, ΔliaR strains were significantly more sensitive to nisin (P < 0.001), indicating that induction of LiaFSR led to cross-protection of L. monocytogenes against subsequent inactivation by nisin. Transcript levels of LiaR-regulated genes were induced by salt stress, and lmo1746 and telA were found to contribute to LiaR-mediated salt-induced nisin resistance. These data suggest that environmental stresses similar to those on foods can influence the resistance of L. monocytogenes to antimicrobials such as nisin, and potential cross-protective effects should be considered when selecting and applying control measures for this pathogen on ready-to-eat foods.
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