Growth rate and physiology of Yersinia enterocolitica; influence of temperature and presence of the virulence plasmid

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Abstract
The effect of temperature on the growth rate, protein pattern and fatty acid composition of Yersinia enterocolitica strain W22703 pYV + , its plasmidless isogenic derivative W22703 pYV ‐ and four recent field isolates was examined. The growth rate was clearly influenced by presence or absence of the virulence plasmid: pYV ‐ strains grew consistently faster than pYV + strains. This difference in growth rate was high at 30–35°C, moderate at 1–10°C and 25°C, but hardly significant at 15–20°C. Increasing the growth temperature above 25°C resulted in the induction of the 220 kDa virulence plasmid‐encoded Yop1 protein. In the 1–20°C range no obvious temperature‐ or plasmid‐related differences in protein patterns could be detected. The fatty acid composition showed a clear temperature‐dependent change: with all strains the degree of saturation was low at 1°C and gradually increased with raising temperatures. All strains had similar fatty acid patterns, except one of the field isolates which showed aberrant C16 : 1 and cyclic fatty acid contents in the 5–25°C and 15°C ranges respectively. With strain W22703, the presence or absence of the virulence plasmid did not significantly alter the fatty acid pattern.

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