“Memorized” modifications on Listeria monocytogenes’ membrane lipids and fatty acid profile after its survival on soft white feta-type cheese

Table 1 Ratio of total lipid content to wet cell mass and percentage phosphorus content of each Listeria monocytogenes sample of cells grown prior to inoculation either under optimal culture conditions, in the presence of benzalkonium chloride, or at pH 5.5, and from cells derived from bacteria extracted from matured cheese and grown under optimal conditions (series CO, BC and LA)

Culture of Listeria monocytogenes ^{a, b}	Ratio of TL to wet cell mass (mg g⁻¹)	Phosphorus content of TL (%)
pCO	3.31 ± 0.28	3.19 ± 0.29
CO1	5.07 ± 0.11	1.99 ± 0.32
CO2	4.84 ± 0.01	2.25 ± 0.50
CO3	3.51 ± 0.28	2.44 ± 0.34
pBC	2.70 ± 0.13	2.81 ± 0.10
BC1	5.63 ± 0.87	1.73 ± 0.48
BC2	3.62 ± 0.48	1.95 ± 0.35
BC3	3.01 ± 0.47	1.27 ± 0.25
pLA	4.39 ± 0.65	1.14 ± 0.07
LA1	4.73 ± 0.02	2.13 ± 0.32
LA2	2.85 ± 0.12	1.95 ± 0.30
LA3	2.46 ± 0.32	2.58 ± 0.54

Values are presented as the mean ± standard deviation (SD) of two experiments performed on each TL/cell culture (n = 4–6)
TL, Total lipids
^apCO, pLA, pBC, Cells grown under optimal conditions [brain-heart infusion broth (BHI) at 30 °C], at pH 5.5 (BHI, 30 °C), and in presence of benzalkonium chloride ( (BHI, 30 °C), respectively
^bThe extraction was performed at 24 h (CO1, BC1, LA1), 30 days (CO2, BC2, LA2), and 60 days (CO3, BC3, LA3) after cheese production

ISSN: 1869-2044