Sucrose contributed to the biofilm formation of Tetragenococcus halophilus and changed the biofilm structure

IF 4.5 1区 农林科学 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food microbiology Pub Date : 2024-07-31 DOI:10.1016/j.fm.2024.104616
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Abstract

Based on the previous research results that the addition of sucrose in the medium improved the biofilm formation of Tetragenococcus halophilus, the influence of sucrose on biofilm formation was explored. Moreover, the influence of exogenous expression of related genes sacA and galE from T. halophilus on the biofilm formation of L. lactis NZ9000 was investigated. The results showed that the addition of sucrose in the medium improved the biofilm formation, the resistance of biofilm cells to freeze-drying stress, and the contents of exopolysaccharides (EPS) and eDNA in the T. halophilus biofilms. Meanwhile, the addition of sucrose in the medium changed the monosaccharide composition of EPS and increased the proportion of glucose and galactose in the monosaccharide composition. Under 2.5% (m/v) salt stress condition, the expression of gene sacA promoted the biofilm formation and the EPS production of L. lactis NZ9000 with the sucrose addition in the medium and changed the EPS monosaccharide composition. The expression of gene galE up-regulated the proportion of rhamnose, galactose, and arabinose in the monosaccharide composition of EPS, and down-regulated the proportion of glucose and mannose. This study will provide a theoretical basis for regulating the biofilm formation of T. halophilus, and provide a reference for the subsequent research on lactic acid bacteria biofilms.

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蔗糖促进了嗜卤四源球菌生物膜的形成并改变了生物膜的结构
基于之前在培养基中添加蔗糖可改善 NZ9000 生物膜形成的研究结果,本研究探讨了蔗糖对生物膜形成的影响。此外,还研究了相关基因的外源表达及其对 NZ9000 生物膜形成的影响。结果表明,在培养基中添加蔗糖能改善生物膜的形成,提高生物膜细胞对冻干胁迫的抵抗力,增加生物膜中外多糖(EPS)和 eDNA 的含量。同时,在培养基中添加蔗糖改变了 EPS 的单糖组成,增加了葡萄糖和半乳糖在单糖组成中的比例。在 2.5%(m/v)盐胁迫条件下,蔗糖基因的表达促进了 NZ9000 生物膜的形成和 EPS 的产生,并改变了 EPS 的单糖组成。基因的表达上调了 EPS 单糖组成中鼠李糖、半乳糖和阿拉伯糖的比例,下调了葡萄糖和甘露糖的比例。这项研究将为调控乳酸菌生物膜的形成提供理论依据,并为乳酸菌生物膜的后续研究提供参考。
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来源期刊
Food microbiology
Food microbiology 工程技术-生物工程与应用微生物
CiteScore
11.30
自引率
3.80%
发文量
179
审稿时长
44 days
期刊介绍: Food Microbiology publishes original research articles, short communications, review papers, letters, news items and book reviews dealing with all aspects of the microbiology of foods. The editors aim to publish manuscripts of the highest quality which are both relevant and applicable to the broad field covered by the journal. Studies must be novel, have a clear connection to food microbiology, and be of general interest to the international community of food microbiologists. The editors make every effort to ensure rapid and fair reviews, resulting in timely publication of accepted manuscripts.
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