ArticleApplied microbiology and biotechnology2026
The phage shock protein response of Listeria monocytogenes influences tolerance to the multipeptide bacteriocin garvicin KS.
Article in Applied microbiology and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Food waste due to perishable and unsafe food products is a major issue worldwide. For some high-quality perishable food products, such as fresh fish and cold-smoked salmon, traditional food preservation techniques are unsuitable as they can compromise sensory qualities such as flavor, texture, and freshness. These products often support the growth of the human pathogen Listeria monocytogenes, which can be present if thermal treatment is not applied. Thus, antilisterial bacteriocins, such as garvicin KS (GarKS), in combination with other technologies like high-pressure processing, are being investigated as hurdle strategies to increase the shelf life and food safety of fish products. In this study, we aimed to identify potential resistance development and genetic factors affecting the susceptibility of L. monocytogenes towards GarKS. We show that L. monocytogenes strains associated with fish products and fish processing plants are susceptible to GarKS with MIC values ranging from 20 to 275 nM. By RNA sequencing, we showed that exposure to GarKS resulted in an upregulation of genes involved in the phage shock protein (psp) response. Furthermore, isolation of resistant mutants indicated a low frequency of resistance to GarKS (10⁻
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