The involvement of ATPase activity in the acid tolerance of Lactobacillus rhamnosus strain GG

被引：8

作者：

Bang, Miseon ^{[1
]}

Oh, Sangnam ^{[2
,3
]}

Lim, Kwang-Sei ^{[4
]}

Kim, Younghoon ^{[2
,3
]}

Oh, Sejong ^{[1
]}

机构：

[1] Chonnam Natl Univ, Inst Agr Sci & Technol, Dept Anim Sci, Kwangju 500757, South Korea

[2] Chonbuk Natl Univ, Plus Grad Program BK21, Dept Anim Sci, Jeonju 561756, South Korea

[3] Chonbuk Natl Univ, Inst Rare Earth Biol Applicat, Jeonju 561756, South Korea

[4] Maeil Dairy Co Ltd, R&D Ctr, Pyeongtaek 451861, South Korea

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2014年 / 67卷 / 02期

关键词：

Low pH conditions; Lactobacillus rhamnosus strain GG; Long-term storage; Viability; ATPase; ATPBEFHAGDC OPERON; IDENTIFICATION; ACIDOPHILUS; SURVIVAL; COLONIZATION; CHAPERONE; BACTERIA; ARGININE; HSP70; CLPL;

D O I：

10.1111/1471-0307.12123

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study examined the survival and acid stress response of nine lactic acid bacteria (LAB) including Lactobacillus rhamnosus strain GG in commercially available yoghurt products (low pH environment) during the long-term storage. Under the storage conditions investigated (52weeks period at 5 degrees C), there was a loss of the viability of Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium sp. within 35weeks. However, L.rhamnosus strain GG, one of starter strains in a commercially available yoghurt product, exhibited excellent survival throughout the whole storage period. Our results indicate that the viability of L.rhamnosus strain GG was increased by modulating the stress-related factors as well as the activity of ATPase with exposure to the low pH conditions.

引用

页码：229 / 236

页数：8

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