Qiao Fengzhi, Wang Shaolei, He Jian, Ma Xia, Sun Ting, Li Jiadong, De Souza Cristabelle, Yi Huaxi, Zhang Lanwei, Lin Kai
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010000, China.
J Agric Food Chem. 2025 Jan 29;73(4):2696-2711. doi: 10.1021/acs.jafc.4c11237. Epub 2025 Jan 9.
Lactic acid bacteria (LAB) are usually freeze-dried into powder for transportation and storage, with the bacterial membrane playing a crucial role in this process. However, different strains exhibit different levels of freeze-drying resistance in their cell membranes. In this study, () strains 1F20, K56, and J5, demonstrating survival rates of 59.51, 25.86, and 4.05% after freeze-drying, respectively, were selected. The membrane structure and composition of these strains were subsequently analyzed. Bacterial live/dead staining results indicated that strain 1F20 maintained the highest membrane integrity after drying. Nontargeted lipidomics analysis revealed six differential lipid species that differed in membrane lipid compositions. KEGG functional enrichment analysis revealed 13 significantly different pathways, with glycerophospholipid metabolism being the most critical. This study explored the membrane composition of at the cellular level and identified key lipid species associated with freeze-drying resistance, providing a reference for screening highly resistant strains.
乳酸菌(LAB)通常被冻干成粉末用于运输和储存,其中细菌膜在这一过程中起着至关重要的作用。然而,不同菌株的细胞膜表现出不同程度的冻干抗性。在本研究中,选择了()菌株1F20、K56和J5,冻干后的存活率分别为59.51%、25.86%和4.05%。随后对这些菌株的膜结构和组成进行了分析。细菌活/死染色结果表明,菌株1F20在干燥后保持了最高的膜完整性。非靶向脂质组学分析揭示了六种膜脂组成不同的差异脂质种类。KEGG功能富集分析揭示了13条显著不同的途径,其中甘油磷脂代谢最为关键。本研究在细胞水平上探索了()的膜组成,并鉴定了与冻干抗性相关的关键脂质种类,为筛选高抗性菌株提供了参考。