A comparative proteomic analysis of Bacillus coagulans in response to lactate stress during the production of l-lactic acid

Wang, Xiuwen; Qin, Jiayang; Landong, Wang; Xu, Ping

doi:10.1007/s10529-014-1639-6

Cited by 7 publications

(11 citation statements)

References 15 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Direct inoculation of the YW11 strain into the ice cream mix (DI group) achieved the least viable counts, but addition of the strain in freezedried form (LP group) retained the highest viability. This correlates with previous studies [Arslan et al, 2016;Shao et al, 2014;Wang et al, 2014] showing that the bacterial strain after experiencing cold stress, i.e. freeze-drying treatment in this study, exhibited enhanced resistance to such freezing conditions as those during ice cream processing and storage.…”

Section: Viability Of L Plantarum Yw11 During Ice Cream Processing Asupporting

confidence: 92%

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Ice cream was prepared with exopolysaccharide (EPS)-producing Lactobacillus plantarum YW11 by direct inoculation (DI), addition of prefermented skim milk (FSM), or addition of the lyophilized powder of the YW11 strain (LP) into the ice cream mix. After 4 weeks of storage, viable counts of the YW11 strain decreased in all groups by 0.8-1.61 log cfu/g. Furthermore, ice cream made using the LP method showed the highest survival rate. The ice cream processing and storage conditions also affected the YW11 strain's tolerance to acid and bile, with a decrease in survival rate of 38.8-63.2% and 10.8-51.8%, respectively. The degree of impact on the viability of strain YW11 was hardening>aging>freezing>storage (p<0.05). The YW11 strain produced a ropy EPS (up to 4.84 mg/g) in the ice cream mix made using the DI and FSM methods; it was present as a fi ne porous matrix as observed by Cryo-SEM. Formation of the EPS together with changes in the pH of the ice cream mix caused increased viscosity (up to 131.0 mPa·s), overrun and meltdown, decreased destabilization of fat, and fi rmness of ice cream. Hydrocarbons, ketones, and benzenes were found to be the major volatiles in the fermented ice cream samples, which also had decreased levels of dodecane, characterized by the smell of dirt.Unauthenticated Download Date | 5/12/18 3:26 PM

show abstract

Section: Viability Of L Plantarum Yw11 During Ice Cream Processing Asupporting

confidence: 92%

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Zhang¹,

Wen²,

Guo³

et al. 2017

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

show abstract

“…Wang et al [ 12 ] carried out a comparative proteomic analysis of B . coagulans in response to lactate stress.…”

Section: Discussionmentioning

confidence: 99%

“…It was cultivated at 50°C with shaking at 150 rpm in non-stress medium (GY medium: 40 g/L glucose, 10 g/L yeast extract, 1 g/L CaCl 2 , pH 6.7) until the cell dry weight (CDW) reached 2.0. Then 5 ml bacterial liquid was inoculated into 100 ml fresh non-stress medium and lactate stress medium (GY medium with 0.5 M sodium lactate or 0.25 M calcium lactate), and incubated at 50°C with shaking at 150 rpm until CDW reached 0.4 g/L at late exponential stage of the cell growth as reported before [ 12 ]. Cells were harvested for preparation of total RNA.…”

Section: Methodsmentioning

confidence: 99%

“…Under the same concentration of lactates, sodium lactate results in stronger stress on B . coagulans 2–6 compared with calcium lactate [ 12 ]. However, the mechanisms by which B .…”

Section: Introductionmentioning

confidence: 99%

“…Omics tools are effective for studying the response mechanisms of bacteria to stress conditions. Wang et al [ 12 ] reported a comparative proteomic analysis of B . coagulans 2–6 in response to lactate stress and identified four highly expressed proteins under calcium lactate stress.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Comparative Transcriptome Analysis Reveals Different Molecular Mechanisms of Bacillus coagulans 2-6 Response to Sodium Lactate and Calcium Lactate during Lactic Acid Production

et al. 2015

Self Cite

View full text Add to dashboard Cite

Lactate production is enhanced by adding calcium carbonate or sodium hydroxide during fermentation. However, Bacillus coagulans 2-6 can produce more than 180 g/L L-lactic acid when calcium lactate is accumulated, but less than 120 g/L L-lactic acid when sodium lactate is formed. The molecular mechanisms by which B. coagulans responds to calcium lactate and sodium lactate remain unclear. In this study, comparative transcriptomic methods based on high-throughput RNA sequencing were applied to study gene expression changes in B. coagulans 2-6 cultured in non-stress, sodium lactate stress and calcium lactate stress conditions. Gene expression profiling identified 712 and 1213 significantly regulated genes in response to calcium lactate stress and sodium lactate stress, respectively. Gene ontology assignments of the differentially expressed genes were performed. KEGG pathway enrichment analysis revealed that ‘ATP-binding cassette transporters’ were significantly affected by calcium lactate stress, and ‘amino sugar and nucleotide sugar metabolism’ was significantly affected by sodium lactate stress. It was also found that lactate fermentation was less affected by calcium lactate stress than by sodium lactate stress. Sodium lactate stress had negative effect on the expression of ‘glycolysis/gluconeogenesis’ genes but positive effect on the expression of ‘citrate cycle (TCA cycle)’ genes. However, calcium lactate stress had positive influence on the expression of ‘glycolysis/gluconeogenesis’ genes and had minor influence on ‘citrate cycle (TCA cycle)’ genes. Thus, our findings offer new insights into the responses of B. coagulans to different lactate stresses. Notably, our RNA-seq dataset constitute a robust database for investigating the functions of genes induced by lactate stress in the future and identify potential targets for genetic engineering to further improve L-lactic acid production by B. coagulans.

show abstract

Genome‐scale modeling for Bacillus coagulans to understand the metabolic characteristics

Sun

Liu

et al. 2020

Biotech & Bioengineering

View full text Add to dashboard Cite

Lactic acid is widely used in many industries, especially in the production of polylactic acid. Bacillus coagulans is a promising lactic acid producer in industrial fermentation due to its thermophilic property. In this study, we developed the first genome-scale metabolic model (GEM) of B. coagulans iBag597, together with an enzyme-constrained model ec-iBag597. We measured strain-specific biomass composition and integrated the data into a biomass equation. Then, we validated iBag597 against experimental data generated in this study, including amino acid requirements and carbon source utilization, showing that simulations were generally consistent with the experimental results. Subsequently, we carried out chemostats to investigate the effects of specific growth rate and culture pH on metabolism of B. coagulans. Meanwhile, we used iBag597 to estimate the intracellular metabolic fluxes for those conditions. The results showed that B. coagulans was capable of generating ATP via multiple pathways, and switched among them in response to various conditions. With ec-iBag597, we estimated the protein cost and protein efficiency for each ATP-producing pathway to investigate the switches. Our models pave the way for systems biology of B. coagulans, and our findings suggest that maintaining a proper growth rate and selecting an optimal pH are beneficial for lactate fermentation.

show abstract

A comparative proteomic analysis of Bacillus coagulans in response to lactate stress during the production of l-lactic acid

Cited by 7 publications

References 15 publications

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Survival and Effect of Exopolysaccharide-Producing Lactobacillus plantarum YW11 on the Physicochemical Properties of Ice Cream

Comparative Transcriptome Analysis Reveals Different Molecular Mechanisms of Bacillus coagulans 2-6 Response to Sodium Lactate and Calcium Lactate during Lactic Acid Production

Genome‐scale modeling for Bacillus coagulans to understand the metabolic characteristics

Contact Info

Product

Resources

About