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首页> 外文期刊>BioTechnology: An Indian Journal >Primary Evaluation of the Cold Shock Protein Existing in the Strain Lactobacillus Plantarum Ul497 and the Strain’s Survival after Temperature Downshock
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Primary Evaluation of the Cold Shock Protein Existing in the Strain Lactobacillus Plantarum Ul497 and the Strain’s Survival after Temperature Downshock

机译：植物乳杆菌Ul497菌株中冷休克蛋白的初步评估及温度下降后菌株的存活

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摘要

Lactic Acid Bacteria (LAB) have been approved by FDA as GRAS (Generally Recognized as Safe). Among LAB, Lactobacillus plantarum along with other species in the genus Lactobacillus shows its roles in many fields, especially in the food industry. In this study, the deduced amino acids of cold shock protein (Csp) in the strain Lactobacillus plantarum UL497 were compared with those of the reported cold shock proteins, including CspL, CspC and CspP of Lactobacillus plantarum NC8. Then, after freezing, the survival of the bacteria with temperature downshift from 30°C to 8°C for 2, 5 and 8 hours at the growing log phase was determined. In particular, after freezing, the survival percentage of the bacteria with temperature downshift from 30°C to 8°C at the growing log phase increased in comparison with that of bacteria without temperature downshift. Also, based on these survival percentages, the effects of duration of cold shock on the bacteria’s survival were primitively evaluated.
机译：乳酸菌（LAB）已被FDA批准为GRAS（公认安全）。在乳酸菌中，植物乳杆菌和乳杆菌属中的其他物种在许多领域，特别是在食品工业中均显示出其作用。在这项研究中，对植物乳杆菌UL497菌株中冷休克蛋白（Csp）的推导氨基酸与已报道的植物乳杆菌NC8的CspL，CspC和CspP的冷激蛋白进行了比较。然后，在冷冻后，确定细菌在成长期的对数生长期中的存活率，温度从30°C降到8°C 2、5和8小时。特别地，冷冻后，与未降温的细菌相比，在生长对数期温度从30℃降到8℃的细菌的存活率增加。另外，根据这些存活率百分比，初步评估了冷休克持续时间对细菌存活率的影响。

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