College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.
Sichuan Food Fermentation Industry Research and Design Institute, Chengdu, Sichuan, China.
J Basic Microbiol. 2021 Jun;61(6):576-590. doi: 10.1002/jobm.202100051. Epub 2021 May 4.
In this study, homology- and cross-resistance of Lactobacillus plantarum L1 and Lactobacillus plantarum L2 to acid and osmotic stress were investigated. Meanwhile, its proliferation mechanism was demonstrated by transcriptomic analysis using RNA sequencing. We found that the homologous-resistance and cross-resistance of L. plantarum L1 and L. plantarum L2 increased after acid and osmotic induction treatment by lactic acid and sodium lactate solution in advance, and the survival rate of live bacteria was improved. In addition, the count of viable bacteria of L. plantarum L2 significantly increased cultivated at a pH 5.0 with a 15% sodium lactate sublethal treatment, compared with the control group. Further study revealed that genes related to membrane transport, amino acid metabolism, nucleotide metabolism, and cell growth were significantly upregulated. These findings will contribute to promote high-density cell culture of starter cultures production in the fermented food industry.
本研究旨在探究植物乳杆菌 L1 和植物乳杆菌 L2 对酸和渗透压胁迫的同源和交叉抗性,并通过 RNA 测序的转录组分析来阐明其增殖机制。我们发现,经过预先用乳酸和乳酸钠溶液处理诱导酸和渗透压胁迫后,L. plantarum L1 和 L. plantarum L2 的同源抗性和交叉抗性增加,活菌存活率提高。此外,与对照组相比,在 pH 值为 5.0 且用 15%亚致死剂量的乳酸钠处理时,L. plantarum L2 的活菌计数显著增加。进一步的研究表明,与膜转运、氨基酸代谢、核苷酸代谢和细胞生长相关的基因显著上调。这些发现将有助于促进发酵食品工业中发酵剂生产的高密度细胞培养。