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首页> 外文期刊>Journal of the American Society of Brewing Chemists >Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5
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Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5

机译：啤酒腐败中啤酒腐败化合物的蛋白质组学分析啤酒腐败乳酸杆菌乳酪酪虫2-9-5

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摘要

Lactobacillus species are the main spoilage bacteria in beer production and storage. The prerequisite for Lactobacillus species to grow in beer is to be able to resist the hop bitter compound iso-alpha-acid. This study examined the underlying iso-alpha-acid resistance mechanism of L. casei strain 2-9-5 through proteomic analysis. The significantly up-regulated proteins in L. casei 2-9-5 under 0.04% iso-alpha-acid are mainly involved in carbohydrate metabolism, energy generation, organic acids metabolism, and cell wall composition. Based on the proteomic analysis, it is proposed that organic acids may be important for L. casei 2-9-5 to resist iso-alpha-acid. The extracellular organic acids concentrations in L. casei 2-9-5 under iso-alpha-acid pressure were significantly higher than the control. Furthermore, additions of oxalic acid, tartaric acid, pyruvate, and ketoglutaric acid in the media were able to enhance the growth of L. casei 2-9-5 under iso-alpha-acid pressure. These phenomena were also observed in different Lactobacillus species, with different iso-alpha-acid resistance ability since the addition of organic acids also promoted the growth of these strains. Together, the data supports that organic acids are closely related to the resistance ability of Lactobacillus species towards iso-alpha-acid.
机译：乳酸杆菌物种是啤酒生产和储存中的主要腐败细菌。乳酸杆菌种植在啤酒中的先决条件是能够抵抗啤酒花苦化合物异甲酸。该研究检测了通过蛋白质组学分析的L.酪菌菌株2-9-5的基础ISO-α-耐酸机制。在0.04％Iso-α-酸下的L.酪蛋白2-9-5中的显着上调蛋白主要涉及碳水化合物代谢，能量产生，有机酸代谢和细胞壁组合物。基于蛋白质组学分析，提出了有机酸对于抵抗异甲醛的L.酪蛋白2-9-5可能是重要的。在ISO-α-酸压下的L.酪蛋白2-9-5中的细胞外有机酸浓度明显高于对照。此外，在培养基中添加草酸，酒石酸，丙酮酸和酮戊酸，能够在ISO-α-酸压力下增强L.酪粒2-9-5的生长。在不同的乳杆菌物种中也观察到这些现象，具有不同的异α-酸性抗性能力，因为加入有机酸也促进了这些菌株的生长。在一起，数据支持有机酸与乳杆菌物种朝向异甲酸的耐药能力密切相关。

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  • 来源
  • 作者

    Zheng Feiyun; Wang Tianmu; Niu Chengtuo; Jia Yun; Zheng Ruilong; Liu Chunfeng; Wang Jinjing; Li Qi;

  • 作者单位

    Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Wuxi Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Lab Brewing Sci & Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Sch Biotechnol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Wuxi Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Lab Brewing Sci & Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Wuxi Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Lab Brewing Sci & Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Wuxi Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Lab Brewing Sci & Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Wuxi Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Lab Brewing Sci & Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Wuxi Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Lab Brewing Sci & Technol Wuxi Jiangsu Peoples R China;

    Jiangnan Univ Key Lab Ind Biotechnol Minist Educ Wuxi Jiangsu Peoples R China|Jiangnan Univ Sch Biotechnol Lab Brewing Sci & Technol Wuxi Jiangsu Peoples R China;

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

    Iso-#945; -acid; Lactobacillus casei; organic acids; proteomics; resistance ability;

    机译：ISO - ＆＃945;- 酸;乳酸杆菌;有机酸;蛋白质组学;抗性能力;

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