LcrG secretion is not required for blocking of Yops secretion in Yersinia pestis.

BACKGROUND: LcrG, a negative regulator of the Yersinia type III secretion apparatus has been shown to be primarily a cytoplasmic protein, but is secreted at least in Y. pestis. LcrG secretion has not been functionally analyzed and the relevance of LcrG secretion on LcrG function is unknown. RESULTS: An LcrG-GAL4AD chimera, originally constructed for two-hybrid analyses to analyze LcrG protein interactions, appeared to be not secreted but the LcrG-GAL4AD chimera retained the ability to regulate Yops secretion. This result led to further investigation to determine the significance of LcrG secretion on LcrG function. Additional analyses including deletion and substitution mutations of amino acids 2-6 in the N-terminus of LcrG were constructed to analyze LcrG secretion and LcrG's ability to control secretion. Some changes to the N-terminus of LcrG were found to not affect LcrG's secretion or LcrG's secretion-controlling activity. However, substitution of poly-isoleucine in the N-terminus of LcrG did eliminate LcrG secretion but did not affect LcrG's secretion controlling activity. CONCLUSION: These results indicate that secretion of LcrG, while observable and T3SS mediated, is not relevant for LcrG's ability to control secretion.

Bacterial contamination of cucumber fruit through adhesion.

In this study, the adhesion of bacteria to fresh cucumber surfaces in aqueous suspension was shown to be dependent on time of incubation, inoculum species and concentration, and temperature. The adhesion of bacteria to the fruit in wash water was less extensive at lower temperatures and shorter exposure times. Various species of bacteria were adsorbed to cucumber surfaces in the following relative order: Salmonella Typhimurium > Staphylococcus aureus > Lactobacillus plantarum > Listeria monocytogenes. Cells were adsorbed at all temperatures tested (5, 15, 25, and 35 degrees C) at levels that depended on incubation time, but the numbers of cells adsorbed were larger at higher incubation temperatures. Levels of adhesion of bacteria to dewaxed fruit were higher for L. monocytogenes and lower for Salmonella Typhimurium, L. plantarum, and S. aureus than were levels of adhesion to waxed fruit.