Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Comparison of Environmental Stress Tolerance Between Lactobacillus fermentum Strains with High and Low Cell Surface Hydrophobicity

  • Li, Shao-Ji (Department of Marine Science and Bioengineering, Inha University) ;
  • Jeon, Jeong-Min (Department of Marine Science and Bioengineering, Inha University) ;
  • Hong, Sang-Won (Department of Marine Science and Bioengineering, Inha University) ;
  • So, Jae-Seong (Department of Marine Science and Bioengineering, Inha University)
  • Published : 2008.04.30
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Abstract

Previous studies have suggested a possible correlation between cell surface hydrophobicity (CSH) and stress tolerance in Bifidobacterium. In this study, the relationship was examined between CSH and environmental stress tolerance in Lactobacillus spp. By measuring the adhesion to hexadecane, 2 Lactobacillus fermentum strains- KLB 261 and KLB 231 were found to have high and low CSH, respectively. To measure their tolerance to various stresses, cells were subjected to salt (2 M NaCl), acid (pH 2), $H_2O_2$ (0.01 %, v/v), ethanol (20%, v/v), heat ($60^{\circ}C$), and cold ($-20^{\circ}C$). Compared with KLB 231, the hydrophobic KLB 261 was found to be much more resistant to the various stresses examined. After being subjected to different stresses for a period of time, KLB 261 and KLB 231 showed 50 and 0% survivability in 2 M NaCl, 108.2 and 0.6% in 0.01 %(v/v) $H_2O_2$, 40.2%(v/v), and 3.7% at $60^{\circ}C$ incubation, 4 and 0.6% at $-20^{\circ}C$, 12.9 and 0.1 % in pH 2, 33.8 and 0.2% in 20%(v/v) ethanol, respectively. Autoaggregation test and morphological observation were also conducted in an attempt to explain these differences. These results suggested that high CSH could strengthen the stress tolerance of lactobacilli.

Keywords

References

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