对Lactobacillus delbrueckii亚种在酸化后进行的声生化控制的比较生理和转录基因分析. 布尔加里克斯 (Bulgaricus) 是一个布尔加里克斯
Xiaohui Zhang1, Yuanrong Zheng2, Changyu Zhou1
1College of Food Science and Engineering, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo University, Ningbo, 315211, China.
Food microbiology
|June 5, 2024
概括
超声波 (UT) 压力通过改变细胞膜的透性和降低关键代谢基因的调节来抑制Lactobacillus delbrueckii的酸化. 这就解释了UT UT.
科学领域:
- 微生物学与食品科学 微生物学与食品科学
- 分子生物学和生物化学 分子生物学和生物化学
背景情况:
- 热化 (UT) 可以调节Lactobacillus delbrueckii亚种的酸化后情况. 布尔加里克斯 (L. delbrueckii),但其后生化机制尚不清楚.
- 了解UT对L.delbrueckii的影响对于优化发酵过程和产品质量至关重要,特别是在酸奶生产中.
研究的目的:
- 研究L.delbrueckii对UT诱导的微压力的生理和转录基因反应机制.
- 阐明 UT 前压如何影响细胞膜完整性,细胞内条件和影响酸化的代谢途径.
主要方法:
- 在L.delbrueckii受到UT压力 (600W,33kHz,10分钟).
- 生理学分析包括膜透性,膜潜力,细胞内pH值和酶活性 (H+-ATPase,乳酸脱酶).
- 进行了转录组分析,以确定与代谢相关的基因表达的变化.
主要成果:
- UT压力抑制了L.delbrueckii的酸化,其影响取决于压力持续时间和强度.
- UT治疗增加了膜的透性,降低了膜潜力和细胞内pH,与减少的H+-ATPase和乳酸脱酶活性有关.
- 转录组分析揭示了参与糖解,酸盐代谢,脂肪酸合成和碳水化合物利用的基因的下调.
结论:
- UT微压力影响L.delbrueckii通过破坏膜完整性和改变能量代谢,导致减少酸化.
- 这些发现为UT在L.delbrueckii酸化后的抑制作用提供了分子基础.
- 这项研究为优化UT预处理提供了理论基础,以控制冷藏期间发酵乳制品的酸化.
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