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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제27권 제9호
- 발행연도
- 2017.1
- 수록면
- 1,681 - 1,691 (11page)
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This study investigated the effect of proline addition on the salt tolerance of Tetragenococcus halophilus. Salt stress led to the accumulation of intracellular proline in T. halophilus. When 0.5 g/l proline was added to hyperhaline medium, the biomass increased 34.6% (12% NaCl) and 27.7% (18% NaCl) compared with the control (without proline addition), respectively. A metabolomic approach was employed to reveal the cellular metabolic responses and protective mechanisms of proline upon salt stress. The results showed that both the cellular membrane fatty acid composition and metabolite profiling responded by increasing unsaturated and cyclopropane fatty acid proportions, as well as accumulating some specific intracellular metabolites (environmental stress protector). Higher contents of intermediates involved in glycolysis, the tricarboxylic acid cycle, and the pentose phosphate pathway were observed in the cells supplemented with proline. In addition, addition of proline resulted in increased concentrations of many organic osmolytes, including glutamate, alanine, citrulline, N-acetyl-tryptophan, and mannitol, which may be beneficial for osmotic homeostasis. Taken together, results in this study suggested that proline plays a protective role in improving the salt tolerance of T. halophilus by regulating the related metabolic pathways.
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참고문헌 (41)
참고문헌 신청
Tanasupawat S / 2002 / Lactic acid bacteria isolated from soy sauce mash in Thailand / J. Gen. Appl. Microbiol 48:201~209
Hanagata H / 2003 / Taxonomic homogeneity of a salt-tolerant lactic acid bacteria isolated from shoyu mash / J. Gen. Appl. Microbiol 49:95~100
Wu C D / 2013 / Characterization of a multiple-stress tolerance Tetragenococcus halophilus and application as starter culture in Chinese Horsebean-Chili-Paste manufacture for quality improvement / Food Sci. Technol. Res 19:855~864
Cui RY / 2014 / Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi / Eur. Food Res. Technol 239:321~331
Roling W / 1996 / Characterization of Tetragenococcus halophila populations in indonesian soy mash (Kecap) fermentation / Appl. Environ. Microb 62:1203~1207
Hanagata H / 2003 / Taxonomic homogeneity of a salt-tolerant lactic acid bacteria isolated from shoyu mash / J. Gen. Appl. Microbiol 49:95~100
Wu C D / 2013 / Characterization of a multiple-stress tolerance Tetragenococcus halophilus and application as starter culture in Chinese Horsebean-Chili-Paste manufacture for quality improvement / Food Sci. Technol. Res 19:855~864
Cui RY / 2014 / Effect of different halophilic microbial fermentation patterns on the volatile compound profiles and sensory properties of soy sauce moromi / Eur. Food Res. Technol 239:321~331
Roling W / 1996 / Characterization of Tetragenococcus halophila populations in indonesian soy mash (Kecap) fermentation / Appl. Environ. Microb 62:1203~1207
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