Physiology and antioxidant activity of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 in response to lactic acid stress

LWT ◽  
2021 ◽  
pp. 111878
Author(s):  
Huan Zhang ◽  
Baohua Kong ◽  
Haotian Liu ◽  
Fangda Sun ◽  
Qian Chen
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Acid Stress ◽  
Lactobacillus Fermentum ◽  
Pediococcus Pentosaceus

scholarly journals Transcriptomic Analysis of Pediococcus pentosaceus Reveals Carbohydrate Metabolic Dynamics Under Lactic Acid Stress

2021 ◽  
Vol 12 ◽  
Author(s):  
Dong Han ◽  
Qiaojuan Yan ◽  
Jun Liu ◽  
Zhengqiang Jiang ◽  
Shaoqing Yang
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Carbohydrate Metabolism ◽  
Stress Responses ◽  
Protective Efficacy ◽  
Acid Stress ◽  
Cell Factory ◽  
Transcriptional Responses ◽  
Pediococcus Pentosaceus ◽  
Ecological Fitness

Stress physiology of lactic acid bacteria (LAB) is crucial to their ecological fitness and applicational implications. As a self-imposed stress, lactic acid is the major final metabolic product of LAB and its accumulation can be detrimental to bacterial cells. However, the relationship between LAB carbohydrate metabolism, the primary energy supplying bioactivities, and lactic acid stress responses is not fully understood. Pediococcus pentosaceus has been recognized as an important cell factory and demonstrated probiotic activities. This study investigated behavior of P. pentosaceus under lactic and acetic acid stresses, particularly with supplementations of metabolizable carbohydrates. Lactic and acetic acid retain similar growth stagnation effect, and both resulted in cell death in P. pentosaceus. All metabolizable carbohydrates improved bacterial survival compared to lactic acid control, while xylooligosaccharides (XOS) exerted the highest viability protective efficacy, 0.82 log CFU/mL higher population survived than other carbohydrates after 30 h of incubation. RNA-seq pipeline showcased the intensive global transcriptional responses of P. pentosaceus to lactic acid, which caused significant regulations (more than 2 Log2 fold) of 16.5% of total mRNA coding genes. Glucose mainly led to gene suppressions (83 genes) while XOS led to gene up-regulations (19 genes) under lactic acid stress. RT-qPCR study found that RNA polymerase-centered transcriptional regulation is the primary regulatory approach in evaluated culture conditions. The synergy between lactic acid stress and carbohydrate metabolism should be attentively contemplated in future studies and applications.

In vitro growth performance, antioxidant activity and cell surface physiological characteristics of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 stressed at different NaCl concentrations

2020 ◽  
Vol 11 (7) ◽  
pp. 6376-6386
Author(s):  
Huan Zhang ◽  
Qiang Wang ◽  
Haotian Liu ◽  
Baohua Kong ◽  
Qian Chen
Keyword(s):  
Antioxidant Activity ◽  
Cell Surface ◽  
Growth Performance ◽  
Surface Damage ◽  
Lactobacillus Fermentum ◽  
Physiological Characteristics ◽  
Probiotic Properties ◽  
In Vitro Growth ◽  
Pediococcus Pentosaceus

High NaCl concentrations resulted in cell surface damage, while appropriate NaCl concentrations improved the probiotic properties of P. pentosaceus R1 and L. fermentum R6.

scholarly journals Characteristics of Tomato Probiotic Drink was Fermented by Lactobacillus fermentum with Various Incubation Time

2018 ◽  
Vol 4 (1) ◽  
Author(s):  
Rizki Dian Lestariningtyas ◽  
Heni Rizqiati ◽  
Heni Rizqiati ◽  
Yoyok Budi Pramono ◽  
Yoyok Budi Pramono
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Incubation Time ◽  
Ph Value ◽  
Lactobacillus Fermentum ◽  
Acceptance Test ◽  
Organoleptic Properties ◽  
A Value ◽  
Main Material

This research aims to determine the optimum incubation time of tomato probiotic drink was fermented by Lactobacillus fermentum and to determine the effect of incubation time on antioxidant activity, total lactic acid bacteria, pH, and organoleptic properties of acidity, red intensity, and overall acceptance test. The concentration of inoculum at 4% (v/v) was used with incubation time of 12, 24, 36, and 48 hours at 42oC. The decrease of antioxidant activity occurred with the addition of incubation time. The highest antioxidant activity obtained from incubation time of 12 hours resulting a value of 18.21 ppm. The decrease of pH value occurred with the addition of incubation time and the lowest pH value was obtained from incubation time of 48 hours with a value of 3.45±0.02, resulting the significant among treatments. The result shows significant on total lactic acid bacteria and the result obtained minimum growth of lactic acid bacteria on incubation time of 48 hours resulting a value of 5,84x108 cfu/ml. The addition of incubation time led the increase of acidity and the decrease of overall acceptance test, resulting the significant among treatments, but had no significant on red intensity of product. Based on these results, it can be concluded that the optimum incubation time of this product was 12 hours incubation. This result may provide beneficial information that tomato can be used as main material of probiotic drink production and as a medium growth of Lactobacillus fermentum.

scholarly journals Physiological, Morphological and Antioxidant Responses of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 Isolated from Harbin Dry Sausages to Oxidative Stress

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1203
Author(s):  
Huan Zhang ◽  
Jianhang Xu ◽  
Qian Chen ◽  
Hui Wang ◽  
Baohua Kong
Keyword(s):  
Oxidative Stress ◽  
Electron Microscopy ◽  
Antioxidant Properties ◽  
Membrane Integrity ◽  
Starter Cultures ◽  
Lactobacillus Fermentum ◽  
Fermented Foods ◽  
Pediococcus Pentosaceus ◽  
Cell Membrane Integrity ◽  
Dry Sausages

As functional starter cultures and potential probiotics, the ability of lactic acid bacteria to resist oxidative stress is essential to maintain viability and functional properties. This study investigates the effects of H2O2 at different concentrations (0, 1, 2, and 3 mM) on the physiological, morphological, and antioxidant properties of Pediococcus pentosaceus R1 and Lactobacillus fermentum R6 isolated from Harbin dry sausages. The increase in H2O2 concentration induced a significant increase in reactive oxygen species and a decrease in intracellular ATP levels (p < 0.05). Based on scanning electron microscopy, transmission electron microscopy, and electric conductivity analysis, H2O2 stress caused cell deformation, the destruction of cell membrane integrity, partial loss of the cytoplasm, and an increase in the cell conductivity of both strains. H2O2 stress with 1 mM or 2 mM concentrations could effectively improve the scavenging rates of free radicals, the activities of superoxide dismutase and glutathione peroxide, and the total antioxidant capacity of both strains (p < 0.05). In conclusion, an appropriate oxidative stress contributed to the activation of the antioxidant defense system of both strains, conferred strains a better effect in inhibiting the oxidation of fermented foods, and improved the health of the host.

Enzymatic and antioxidant activity of camel milk fermented with different strains of lactic acid bacteria

2020 ◽  
Vol 27 (2) ◽  
pp. 193-200
Author(s):  
Vinay Kumar Mehra ◽  
Raghvendar Singh ◽  
Devendra Kumar ◽  
Rakesh Poonia
Keyword(s):  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Camel Milk ◽  
Different Strains
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