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

作　　者：胡文锋[1] 余世琴[1] 袁尧[1] 李芬芳[2] 魏鲁宁[1] 刘秉杰 杨益衡 吴惠玲 李铁桥 陈永泉[1] 

机构地区：[1]华南农业大学食品学院生物工程系应用微生物研究室,广东广州510642 [2]中国热带农业科学院海口实验站,海南海口570102 [3]东莞市石龙津威饮料食品有限公司,广东东莞523320 [4]珠江桥生物科技股份有限公司,广东中山528415

出　　处：《食品科学》2012年第23期204-208,共5页Food Science

基　　金：广东省科技厅工业攻关重大项目(2008A010900003);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(2009CXY027)

摘　　要：从传统泡菜中分离出一株耐盐的酸菌,对其进行形态学、生理生化特性及16S rRNA序列分析鉴定,确定其种属地位;并初步研究相容性溶质甘氨酸甜菜碱在高渗透压环境下对所筛菌株的生长曲线和发酵糖耗速率的影响。结果表明:筛选出的乳酸菌中有一株符合乳杆菌属植物乳杆菌的鉴别特征,与16S rRNA序列鉴定和发育树分析结果一致。在含有1.2mol/L NaCl和1.5mol/L NaCl的化学合成培养基中,该植物乳杆菌的生长受到完全的抑制。在培养基中添加0.80mmol/L的甘氨酸甜菜碱对植物乳杆菌有较明显的保护作用,能减弱高渗胁迫,有效缩短迟滞期,提高耐盐能力。发酵中糖耗速率测定结果表明添加0.80mmol/L的甘氨酸甜菜碱能有效保持细菌活性。因此,在高渗环境发酵过程添加甘氨酸甜菜碱也许能有效提高微生物的活性,如传统的酿制酱油以及腌制泡菜等。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 

分 类 号：Q939.9[生物学—微生物学]