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Effects of Salt Stress on Carbohydrate Metabolism of Lactobacillus plantarum ATCC 14917

CURRENT MICROBIOLOGY (2016)

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CURRENT MICROBIOLOGY
卷 73, 期 4, 页码 491-497

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DOI: 10.1007/s00284-016-1087-8

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Microbiology

资金

  1. Natural Science Funding of China [31471598, 41276121]
  2. Natural Science Funding of Jiangsu Province [BK20141447]
  3. Natural Science Funding of Zhejiang [LQ16C200002]
  4. Modern Agricultural Technical System Foundation of China [CARS-43-17]
  5. Science and Technology Department of Ningbo [2016C10022]
  6. K. C. Wong Magna Fund at Ningbo University

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Lactic acid bacteria are widely used in fermented foods, especially cheese products. In this study, we observed the salt tolerance of Lactobacillus plantarum ATCC 14917 after exposure to different concentrations of NaCl in MRS medium. Quantitative proteomic profiles using two-dimensional electrophoresis identified 384 proteins, of which 26 were upregulated and 31 downregulated. Matrix-Assisted Laser Desorption/Ionization Time of Flight Mass Spectrometry was then used to identify 11 proteins, of which three were linked to carbohydrate metabolism. The downregulation of carbamoyl phosphate synthase in carbohydrate metabolism revealed a bacterial regulation mechanism to save energy in order to survive during the salt tolerance. Other proteins were found involved in transcription-translation processes, fatty acid biosynthesis, and the primary metabolic process.

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