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Aggregation of Lactobacillus brevis associated with decrease in pH by glucose fermentation.

Katsuichi Saito1, Satoru Tomita1, Toshihide Nakamura1

  • 1a National Food Research Institute , National Agriculture and Food Research Organization (NARO) , Tsukuba , Japan.

Bioscience, Biotechnology, and Biochemistry
|March 2, 2019
PubMed
Summary

Glucose fermentation in Lactobacillus brevis causes a pH decrease, leading to surface layer protein (Slp) detachment and bacterial aggregation. This Slp detachment is key to understanding lactic acid bacteria aggregation mechanisms.

Keywords:
Lactic acid bacteriaaggregationglucose fermentationsurface layer protein

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Area of Science:

  • Microbiology
  • Bacterial Physiology

Background:

  • Lactobacillus brevis aggregation is observed but its mechanism is not fully understood.
  • Surface layer proteins (Slp) are crucial outer components of many bacteria.

Purpose of the Study:

  • To elucidate the aggregation mechanism of Lactobacillus brevis.
  • To investigate the role of surface layer proteins (Slp) in Lactobacillus brevis aggregation.

Main Methods:

  • Inducing aggregation in Lactobacillus brevis with glucose.
  • Monitoring pH changes during glucose fermentation.
  • Analyzing changes in surface layer protein (Slp) levels under acidic conditions.

Main Results:

  • Glucose addition led to Lactobacillus brevis aggregation, glucose fermentation, and a decrease in pH.
  • Low pH conditions caused a decrease in surface layer proteins (Slp), likely due to detachment.
  • Confirmed that Slp detachment under acidic fermentation conditions drives Lactobacillus brevis aggregation.

Conclusions:

  • Lactobacillus brevis aggregation is mediated by the partial detachment of surface layer proteins (Slp) triggered by acidic conditions from glucose fermentation.
  • Slp detachment alters the electrostatic properties of the bacterial cell surface, promoting aggregation.
  • Understanding this aggregation mechanism may shed light on the probiotic functions of lactic acid bacteria.