Effect of Iso-a-acid of Hop on Extracellular pH, Intracellular ATP and Fatty Acid Composition of Cell Membrane of Lactobacillus brevis 49

被引：0

作者：

Liu C. ^{[1
]}

Ren W. ^{[1
]}

Sun Z. ^{[1
]}

机构：

[1] School of Biological Engineering, Dalian Polytechnic University, Dalian

来源：

Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 04期

关键词：

ATP; Cell membrane; Fatty acids; Hops; Lactobacillus brevis;

D O I：

10.16429/j.1009-7848.2021.04.012

中图分类号：

学科分类号：

摘要：

In this work, the hop-resistant strain Lactobacillus brevis 49 isolated from the spoiled beer was used as the starting strain to study the extracellular pH, intracellular ATP and chain length, saturation, chain branching, and U/S changes of fatty acids of cell membrane. The results showed that hops had a significant inhibitory effect on Lactobacillus brevis 49, and 60 mg/L was the highest tolerance to hops concentration of Lactobacillus brevis 49. Hops will decrease the extracellular pH of Lactobacillus brevis 49, and high concentration of hops will lead to higher extracellular pH. The amount of intracellular ATP of Lactobacillus brevis 49 under hop stress was an order of magnitude lower than that without hops stress. As the concentration of hops increases, the increase in fatty acid carbon chain length of Lactobacillus brevis 49 cell membrane, especially C20, was much obvious. The average chain length also increases along with the increase of hop concentration; The cyclic fatty acid C19 had a significant increase compared to the control group. When adding the high concentration of hops, the proportion of fatty acid unsaturated fatty acids and branched fatty acids in the cell membrane increases, and the saturated linear fatty acids decreases. Meanwhile, the U/S value also increases together with increase of hop concentration. © 2021, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：99 / 105

页数：6

共 27 条

[1]

HAO Q J, DONG C Y, LI Q., Beer spoilage bacteria and hop resistance, Liquor-making Science & Technology, 9, pp. 65-66, (2005)

[2]

BACK W., Farbatlas Handbuch Getr ankebiologie, pp. 165-172, (1994)

[3]

SAKAMOTO K, KONINGS W N., Beer spoilage bacteria and hop resistance, Int J Food Microbiol, 89, 2, pp. 105-124, (2003)

[4]

ZHAO X, YU Z, WANG T, Et al., The use of chitooligosaccharide in beer brewing for protection against beer-spoilage bacteria and its influence on beer performance, Biotechnol Lett, 38, 4, pp. 629-635, (2015)

[5]

SAMI M, YAMASHITA H, HIRONO T, Et al., Hop-resistant Lactobacilhs brevis contains a novel plasmid harboring a multidrug resistance-like gene, J Ferment Bioengineer, 84, 1, pp. 1-6, (1997)

[6]

SUZUKI K, IIJIM A K, OZAKI K, Isolation of a hop sensitive variant of Lactobacillus lindrteri and identification of genetic markers for beer spoilage ability of lactic acid bacteria, Appl Environ Microbiol, 71, 9, pp. 5089-5097, (2005)

[7]

HAYASHI N, ITO M, HOFIIKE S, Molecular cloning of a putative divalent-cation transporter gene as a new genetic: Marker for the identification of Lactobacillus brevis strains capable of growing in beer, Appl Microbiol Biotechnol, 55, 5, pp. 596-603, (2001)

[8]

BEHR J, VOGEL R F., Mechanisms of hop inhibition include the transmembrane redox reaction, Appl Environ Microbiol, 76, 1, pp. 142-149, (2010)

[9]

HADDAJI N, MAHDHI A K, ISMAIIL M B, Et al., Effect of environmental stress on cell surface and membrane fatty acids of Lactobacillus plantarum, Arch Microbiol, 199, pp. 1243-1250, (2017)

[10]

BRAVO-FERRADA B M, GOMEZ-ZAVAGLIA A, SEMORILE L, Et al., Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol, Lett Appl Microbiol, 60, 2, pp. 155-161, (2015)

← 1 2 3 →