食品科学2012，Vol.33Issue(23)：204-208,5.
甘氨酸甜菜碱对植物乳杆菌YSQ18的渗透压胁迫耐受性的影响
Effect of Glycine Betaine on Hyperosmotic Stress Tolerance of Lactobacillus plantarum YSQ18
摘要
Abstract
A salt-tolerant Lactobacillus strain was isolated from traditional Chinese pickle and identified as Lactobacillus plantarum YSQ18 based on morphological and biochemical characteristics and 16S rRNA sequence.A16S rRNA-based phylogenetic tree was established for further confirmation of YSQ18.The growth of this strain was completely inhibited in a synthetic medium containing 1.2 or 1.5 mol/L NaCl.The presence of 0.80 mmol/L glycine betaine(GB) as a compatible solute exerted an obvious protective effect on YSQ18 and could attenuate hyperosmotic stress,effectively shorten the lag phase and enhance salt tolerance.As showed by determination of sugar consumption rate,addition of 0.80 mmol/L GB was effective in maintaining the viability of bacterial cells.Therefore,GB could effectively increase the viability of bacterial cells during culture in hyperosmotic environments,such as traditional soy sauce brewing and pickle fermentation.关键词
植物乳杆菌/甘氨酸甜菜碱/渗透压胁迫/相容性溶质Key words
Lactobacillus plantarum/glycine betaine(GB)/hyperosmotic stress/compatible solute分类
生物科学引用本文复制引用
胡文锋,余世琴,袁尧,李芬芳,魏鲁宁,刘秉杰,杨益衡,吴惠玲,李铁桥,陈永泉..甘氨酸甜菜碱对植物乳杆菌YSQ18的渗透压胁迫耐受性的影响[J].食品科学,2012,33(23):204-208,5.基金项目
广东省科技厅工业攻关重大项目 （）
广东省-教育部产学研结合项目（2010B09400038 （）
2011B090400221） （）
中山市科技局产学研项目 （）
