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Heat shock response in Lactobacillus plantarum
Maria De Angelis1, Raffaella Di Cagno, Claude Huet
1Institute of Sciences of Food Production, CNR, 70125 Bari, Italy.
Applied and Environmental Microbiology
|March 10, 2004
Summary
Heat adaptation significantly enhances Lactobacillus plantarum survival under stress, involving complex protein responses crucial for its survival in cheese manufacturing.
Area of Science:
- Microbiology
- Food Science
- Biochemistry
Background:
- Lactobacillus plantarum is vital for fermented foods, but its survival during processing like pasteurization is a concern.
- Understanding heat stress response mechanisms is key to optimizing its use in food production.
Purpose of the Study:
- To investigate the heat stress resistance and response mechanisms of Lactobacillus plantarum.
- To identify proteins involved in heat adaptation and their role in stress tolerance.
Main Methods:
- Determining decimal reduction times (D values) at various temperatures.
- Assessing cell viability after heat treatment and subsequent cold incubation.
- Analyzing protein expression changes using two-dimensional gel electrophoresis and N-terminal sequencing.
Main Results:
- Heat resistance varied with growth phase and adaptation; adaptation to 42°C increased heat resistance significantly.
- Heat-adapted cells showed improved growth under low pH and high salt conditions.
- Two-dimensional gel electrophoresis identified specific proteins (e.g., DnaK, GroEL) induced by heat adaptation, involved in stress response.
Conclusions:
- Lactobacillus plantarum's heat resistance is a complex trait involving multiple proteins.
- Heat adaptation enhances survival and tolerance to various stresses, crucial for its role in cheese production.
- Identified proteins like chaperones and ribosomal proteins are key to stress adaptation mechanisms.