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首页> 外文期刊>Food microbiology >Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth
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Tolerance to acid and alkali by Streptococcus infantarius subsp. infantarius strain 25124 isolated from fermented nixtamal dough: Pozol. Studies in APT broth

机译：通过链球菌INFANTARIUS SUBSP对酸和碱的耐受性。从发酵的Nixtamal面团中分离的Infantarius菌株25124：Pozol。在汤汤中的研究

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摘要

Pozol is a beverage prepared with maize dough made after boiling the kernels in limewater. This pretreatment could act as a selective force that shapes the starter microbiota, with microorganisms able to survive the fermentation. Since Streptococcus infantarius subsp. infantarius (Sii) dominates in pozol, we evaluated the effect of acid and alkali stresses on strain Sii-25124 in commercial APT broth as a first attempt to assess its adaptation capacity. Results suggest that Sii-25124 has adaptative advantages to pH changes that possibly contribute to its persistence even after the acidification of the dough. Its cardinal pH values were 4.0 and 11.0, with an optimum between 6.6 and 8.0. It showed alkali tolerance unlike other pozol Sii strains. Adaptation at pH 4.0, 10.0 and 11.0, compared with non-adapted cells, induced acid tolerance enhancing survival at pH 3.6 (P ＜ 0.05); a 2 min heat shock at 62 °C induced alkali tolerance response enhancing survival at pH 10.5 (P ＜ 0.05). The up-regulation of dnaK, groEL, ptsG and atpB was observed during 5 h of exposition at pH 3.6, 4.0 and 10.0, showing similar expression rates after induction by acid shock or alkaline stress. Changes of atpB were more evident having almost five-fold induction during long-term stress.
机译：POZOL是一种用玉米面团制备的饮料，在沸腾的粒子里煮沸在液压水中。这种预处理可以用作塑造起动微生物群的选择性力，微生物能够在发酵中存活。由于Streptococcus Infantarius subsp。 Infantarius（SII）在POZOL中占主导地位，我们在商业APT肉汤中评估了酸和碱应力对菌株SII-25124的影响，作为评估其适应能力的首次尝试。结果表明，即使在面团的酸化之后，SII-25124也有适应性的pH值的改变，这甚至可能导致其持久性。其基本pH值为4.0和11.0，最佳为6.6和8.0。与其他POZOL SII菌株不同，它表现出耐碱性耐受性。与非适应细胞相比，在pH 4.0,10.0和11.0的适应，诱导酸耐受增强pH3.6的存活（P <0.05）;在62°C诱导碱性耐受响应的2分钟的热冲击增强pH1.5（P <0.05）的存活率。在pH 3.6,4.0和10.0的5小时期间观察到DNAK，腹股沟，PTSG和ATPB的上调，在酸冲击或碱应激诱导后显示出类似的表达率。 ATPB的变化更明显在长期应力期间具有几乎五倍的诱导。

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  • 来源
    《Food microbiology》 |2020年第9期|103458.1-103458.9|共9页
  • 作者

    Lila Lubianka Dominguez-Ramirez; Romina Rodriguez-Sanoja; Alberto Tecante; Mariano Garcia-Garibay; Teresita Sainz; Carmen Wacher;

  • 作者单位

    Departamento de Alimentos y Biotecnologia Facultad de Quimica Universidad National Autonoma de Mexico Avenida Universidad 3000 Coyoacan C.P. 04510 Mexico City Mexico;

    Departamento de Alimentos y Biotecnologia Facultad de Quimica Universidad National Autonoma de Mexico Avenida Universidad 3000 Coyoacan C.P. 04510 Mexico City Mexico Instituto de Investigaciones Biomedicas Universidad National Autonoma de Mexico Avenida Universidad 3000 Coyoacan C.P. 04510 Mexico City Mexico;

    Departamento de Alimentos y Biotecnologia Facultad de Quimica Universidad National Autonoma de Mexico Avenida Universidad 3000 Coyoacan C.P. 04510 Mexico City Mexico;

    Departamento de Alimentos y Biotecnologia Facultad de Quimica Universidad National Autonoma de Mexico Avenida Universidad 3000 Coyoacan C.P. 04510 Mexico City Mexico Departamento de Biotecnologia/Departamento de Ciencias de La Alimentacion Universidad Autonoma Metropolitana-Iztapalapa/Lerma. Av. San Rafael Atlixco 186 Colonia Vicentina Iztapalapa C.P. 09340 Mexico City Mexico;

    Departamento de Alimentos y Biotecnologia Facultad de Quimica Universidad National Autonoma de Mexico Avenida Universidad 3000 Coyoacan C.P. 04510 Mexico City Mexico Departamento de Sistemas Biologicos de La Division de CBS Universidad Autdnoma Metropolitana-Xochimilco. Calzada Del Hueso 1100 Colonia Villa Quietud Coyoacan C.P 04969 Mexico City Mexico;

    Departamento de Alimentos y Biotecnologia Facultad de Quimica Universidad National Autonoma de Mexico Avenida Universidad 3000 Coyoacan C.P. 04510 Mexico City Mexico;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Streptococcus infantarius subsp. infantarius; Fermented maize dough; Pozol; APT broth; Acid tolerance response (ATR); Alkali tolerance response (AlTR);

    机译：Streptococcus Infantarius subsp。 Infantarius;发酵玉米面团;pozol;Apt汤;酸性耐受响应（ATR）;碱耐受响应（ALTR）;

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