Changes in nutrient consumption patterns of Lactobacillus fermentum mediated by sodium lactate
文献类型： 外文期刊
作者： Zhang, Kenan 1 ; Zhang, Zongcai 1 ; Guo, Xiaoxue 1 ; Guo, Ruijia 1 ; Zhu, Lin 1 ; Qiu, Xinrong 1 ; Yu, Xiaohan 1 ; Chai, Jun 1 ; Gu, Chunhe 2 ; Feng, Zhen 1 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, 600 Changjiang Rd, Harbin 150030, Heilongjiang, Peoples R China
2.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Hainan, Peoples R China
关键词： Lactobacillus fermentum; sodium lactate stress; nutrient composition; consumption pattern
期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：4.125； 五年影响因子：4.096 ）
ISSN： 0022-5142
年卷期：
页码：
收录情况： SCI
摘要： BACKGROUND During high-cell-density culture of Lactobacillus fermentum, the optimal pH is often maintained by adding NaOH. During cultivation at controlled pH, L. fermentum experiences osmotic stress due to the continuous accumulation of sodium lactate as a neutralizer product, affecting its survival in subsequent processing. The purpose of this study was to evaluate the nutrient consumption patterns of L. fermentum ATCC 14931 under sodium lactate stress and to screen nutrients that help it resist osmotic stress. RESULTS The consumption and consumption rates of amino acids, purines, pyrimidines, vitamins, and metal ions were analyzed in chemically defined media containing 0.13, 0.31, or 0.62 mm L-1 sodium lactate. The highest consumption rates were found for arginine, guanine, folic acid, and Mn2+, and the most consumed nutrients were glutamate + glutamine, guanine, ascorbic acid, and Na+. Arginine 2.58 mm L-1, guanine 0.23 mm L-1, and Mn2+ 0.25 mm L-1 were added to the medium at sodium lactate concentrations of 0.13 and 0.62 mm L-1, and arginine 2.58 mm L-1, guanine 0.26 mm L-1, and Mn2+ 0.25 mm L-1 at a sodium lactate concentration of 0.31 mm L-1. The viable cell counts of L. fermentum ATCC 14931 were approximately 1.02-fold (P < 0.05) of the counts observed in control medium at all three concentrations of sodium lactate. CONCLUSION The present results suggest that certain nutrients accelerate the growth of L. fermentum under sodium lactate stress and enhance its resistance to this adverse condition. (c) 2022 Society of Chemical Industry.
- 相关文献
作者其他论文 更多>>
-
Changes in key volatile components associated with leaf quality of Pandanus amaryllifolius Roxb. alongside growth duration
作者：Yan, Lu;Zhang, Ang;Qin, Xiaowei;Yu, Huan;Ji, Xunzhi;He, Shuzhen;Zong, Ying;Gu, Chunhe;Feng, Zhen;Hu, Lisong;Lu, Zhiqing;Yan, Lu;Lu, Zhiqing
关键词：GC-MS; VOCs; 2-Acetyl-1-pyrroline; Squalene; Agronomic traits; Leaf quality
-
Effect of temperature regulation on microbial community, volatile flavours, amino acid profiles, and iridoid glycosides during noni (Morinda citrifolia L.) fruit fermentation
作者：Zhang, Chao;Gu, Chunhe;Wang, Mengrui;Chen, Junxia;Chang, Haode;Chang, Ziqing;Zhou, Junping;Yue, Mingzhe;Zhang, Wenjing;Zhang, Quanmiao;Feng, Zhen;Zhang, Chao;Wang, Mengrui;Chen, Junxia;Chang, Haode;Chang, Ziqing;Zhou, Junping;Yue, Mingzhe;Zhang, Wenjing;Zhang, Quanmiao;Feng, Zhen;Gu, Chunhe;Feng, Zhen
关键词：Shotgun metagenomics; Noni fruit; Volatile flavours; Amino acid profiles; Iridoid glycosides
-
Molecular mechanisms for exopolysaccharides synthesis in Lactobacillus helveticus: Relationship between structural characteristics and genomics
作者：Zhang, Kangyong;Duan, Sufang;Feng, Zhen;Li, Bailiang;Liu, Fei;Zhang, Xuemei;Qi, Xuefeng;Feng, Zhen;Gong, Pimin;Wu, Zhen
关键词：Exopolysaccharides; Lactobacillus helveticus; Structure; Characteristics; Genomics; Biosynthesis
-
Screening and characterizing indigenous yeasts, lactic acid bacteria, and acetic acid bacteria from cocoa fermentation in Hainan for aroma Development
作者：Chang, Haode;Gu, Chunhe;Feng, Zhen;Chang, Haode;Wang, Mengrui;Chen, Junxia;Yue, Mingzhe;Zhou, Junping;Chang, Ziqing;Zhang, Chao;Liu, Fei
关键词：cocoa; fermentation; flavor chemistry; starter cultures; yeasts
-
Investigation of aromatic compounds and olfactory profiles in cocoa pulp fermentation using yeast-based starters: A Volatilomics and machine learning approach
作者：Chang, Haode;Zhang, Quanmiao;Zhang, Wenjing;Liu, Fei;Gu, Chunhe;Ma, Liru;Feng, Zhen;Gu, Chunhe;Ma, Liru;Feng, Zhen;Ma, Liru
关键词：Cocoa; Fermentation; Machine learning; Aroma; GC-MS
-
Insight into peroxidase-mediated Morinda citrifolia L. (noni) fruit juice browning and precipitation, and a thermal inactivation strategy
作者：Zhang, Chao;Wang, Mengrui;Chen, Junxia;Chang, Ziqing;Zhou, Junping;Yue, Mingzhe;Feng, Zhen;Zhang, Chao;Wang, Mengrui;Chen, Junxia;Chang, Ziqing;Zhou, Junping;Yue, Mingzhe;Gu, Chunhe;Feng, Zhen;Gu, Chunhe;Feng, Zhen
关键词：Morinda citrifolia L.; Peroxidase-mediated browning and; precipitation; Thermal inactivation
-
Evaluation of Soil Samples Preparation Techniques for Detecting Selenium by Using Atomic Fluorescence Spectroscopy-Based Detection
作者：Zhu, Lin;Hu, Zheng-he;Chen, Xiu-long;Zhu, Lin;Hongsibsong, Surat
关键词：atomic fluorescence spectrometry; electrothermal plate digestion; microwave-assisted digestion; selenium; water bath digestion
