4.1 Article

Proteomic Analysis of Hop Bitter Compound Iso-α-acid Tolerance in Beer Spoilage Lactobacillus casei 2-9-5

期刊

出版社

TAYLOR & FRANCIS LTD
DOI: 10.1080/03610470.2020.1864710

关键词

Iso-α -acid; Lactobacillus casei; organic acids; proteomics; resistance ability

资金

  1. National Key R&D Program of China [2018YFD0400403]
  2. National Science Foundation [31901626]
  3. Program of Introducing Talents of Discipline to Universities [111-2-06]

向作者/读者索取更多资源

Lactobacillus species in beer production need to resist hop bitter compound iso-alpha-acid, and organic acids play an important role in their resistance mechanism. Proteomic analysis showed that organic acids may enhance the growth of Lactobacillus species under iso-alpha-acid pressure.
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.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.1
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据