INCREASED VIABILITY OF PROBIOTIC LACTOBACILLUS RHAMNOSUS AFTER OSMOTIC STRESS

被引：14

作者：

Wasko, A. ^{[1
]}

Polak-Berecka, M. ^{[1
]}

Gustaw, W. ^{[2
]}

机构：

[1] Univ Life Sci Lublin, Dept Biotechnol Human Nutr & Sci Food Commod, PL-20704 Lublin, Poland

[2] Univ Life Sci Lublin, Dept Fruit Vegetables & Fungi Technol, PL-20704 Lublin, Poland

来源：

ACTA ALIMENTARIA | 2013年 / 42卷 / 04期

关键词：

Lactobacillus rhamnosus; freeze-drying; osmotic stress; shock proteins; 2-D electrophoresis; LACTIC-ACID BACTERIA; ENVIRONMENTAL-STRESS; ESCHERICHIA-COLI; SURVIVAL; ACIDOPHILUS; RESPONSES; RESISTANCE; TOLERANCE; PROTEINS; STORAGE;

D O I：

10.1556/AAlim.42.2013.4.7

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this work was to assess the impact of various NaCl concentrations on Lactobacillus rhamnosus OXY viability after freeze-drying. Osmotic stress was applied during the exponential growth phase of bacterial culture. At salt concentrations between 0.2-0.5 M, a high biomass concentration and a significant increase in cell viability after lyophilisation was observed. An analysis of two-dimensional protein gels indicated the presence of shock proteins, for example, GroEL, ClpB, DnaK, TF, which provide resistance during freeze-drying and subsequent storage. On the basis of these results, it is recommended that lactic acid bacteria cultures be sub-lethally treated with 0.5 M NaCl before freeze-drying.

引用

页码：520 / 528

页数：9

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