Fatty acid membrane composition and activation of glycine-betaine transport in Lactococcus lactis subjected to osmotic stress

被引：103

作者：

Guillot, A ^{[1
]}

Obis, D ^{[1
]}

Mistou, MY ^{[1
]}

机构：

[1] INRA, Unite Rech Biochim & Struct Prot, F-78352 Jouy En Josas, France

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 55卷 / 1-3期

关键词：

Lactococcus; osmotic stress; betaine; transport; fatty acid; membrane;

D O I：

10.1016/S0168-1605(00)00193-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactococcus lactis subsp. cremoris NCDO763 accumulates glycine-betaine (betaine) when submitted to an osmotic stress with NaCl. Betaine transport activity increases with the extent of the osmotic upshock but also with growth temperature, and supplementation of the medium by Tween-80. Fatty acid analysis of the lipid fraction of L. lactis NCDO763 reveals significant modifications of the fatty acid composition of the membrane when cells are submitted to osmotic stress, high temperature or Tween-80 medium supplementation. The main modification in L. lactis membrane fatty acid composition in response to high osmolality is the increase of Cyclopropane Fatty Acid (CFA) Delta C19:0, whereas Unsaturated/Saturated ratio remains unchanged. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：47 / 51

页数：5

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