Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity

Tremonte, Patrizio; Reale, Anna; Renzo, Tiziana Di; Tipaldi, Luca; Luccia, Aldo Di; Coppola, Raffaele; Sorrentino, Elena; Succi, Mariantonietta

doi:10.1111/j.1472-765x.2010.02939.x

Cited by 34 publications

(32 citation statements)

References 48 publications

(72 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bovine serum albumin was used as a standard. Supernatants were stored at −20°C and then were analyzed by SDS-PAGE using an electrophoretic system as described by Tremonte et al (2007, 2010). Bands were visualized using a G250 staining kit (Biorad, Italia).…”

Section: Methodsmentioning

confidence: 99%

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

et al. 2017

View full text Add to dashboard Cite

In our study, we dwelled upon combinations of lactobacilli/prebiotics, considering four different strains belonging to the Lactobacillus rhamnosus species, including Lactobacillus rhamnosus GG (LGG), and different prebiotics often found in commercial synbiotic products, such as inulin, lactulose and polyols mannitol and sorbitol. In the first step of the research, the survival, the growth kinetic parameters and the protein expression of Lb. rhamnosus strains cultivated in presence of the different prebiotics as a unique carbon source were evaluated. In the second step, the influence of pre-cultivation in medium added of metabolizable prebiotics on the strains survival to simulated gastrointestinal (GI) transit, assayed without prebiotics addition, was estimated. Our results showed that the presence in the medium of certain low fermented prebiotics, specific for each strain, represents a stress factor that significantly affects the growth of Lb. rhamnosus strains, inducing the up-regulation of several proteins. In detail, all added prebiotics used as unique carbon source caused a growth retard compared with glucose, as testified by increased values of the lag phase and decreased values of the μmax. Mannitol evidenced intermediate μmax values between those registered with glucose and those detected with the other assayed prebiotics. Moreover, the cultivation with prebiotics induced the over expression of 7 protein bands. Interestingly, we found a correlation between the up-regulation of two specific stress proteins, called P4 (ATP-binding subunit Clpx) and P7 (GrpE), and the death kinetic parameters (resistance and cells viability) registered during the simulated GI transit of strains pre-cultivated with specific, low fermented prebiotics. Specifically, the highest resistance and gastric-vitality scores were highlighted for the strain AT195 when pre-cultivated in presence of sorbitol. Conversely, the lowest values were found in the case of DSM20021 pre-cultivated with mannitol. Among the up-regulated stress proteins, P7 resulted involved in the response to the starvation. Finally, it is possible to conclude that the pre-cultivation with certain prebiotics as a unique carbon source represents a strain-specific, sub-lethal stress able to enhance the resistance of Lb. rhamnosus strains and consequently their viability under simulated GI transit.

show abstract

Section: Methodsmentioning

confidence: 99%

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Useful microorganisms or antimicrobial natural substances are commonly used in the manufacture of various fermented products to ensure a more controllable fermentation, to shorten the ripening, to improve the safety or to enhance the flavor (Tremonte et al, 2007, 2010, 2016a; Sorrentino et al, 2013; Di Luccia et al, 2016). Specifically, in winemaking processes some lactic acid bacteria (LAB) are able to perform the malolactic fermentation (MLF), a desirable transformation occurring by means of the malolactic enzyme, constitutive only in some LAB species naturally selected during the alcoholic fermentation (Lonvaud-Funel, 1999).…”

Section: Introductionmentioning

confidence: 99%

Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium

et al. 2017

View full text Add to dashboard Cite

Forty-two oenological strains of Lb. plantarum were assessed for their response to ethanol and pH values generally encountered in wines. Strains showed a higher variability in the survival when exposed to low pH (3.5 or 3.0) than when exposed to ethanol (10 or 14%). The study allowed to individuate the highest ethanol concentration (8%) and the lowest pH value (4.0) for the growth of strains, even if the maximum specific growth rate (µ max ) resulted significantly reduced by these conditions. Two strains (GT1 and LT11) preadapted to 2% ethanol and cultured up to 14% of ethanol showed a higher growth than those non-preadapted when they were cultivated at 8% of ethanol. The evaluation of the same strains preadapted to low pH values (5.0 and 4.0) and then grown at pH 3.5 or 3.0 showed only for GT1 a sensitive µ max increment when it was cultivated in MRS at pH 3 after a preadaptation to pH 5.0. The survival of GT1 and LT11 was evaluated in Ringer's solution at 14% ethanol after a long-term adaptation in MRS with 2% ethanol or in MRS with 2% ethanol acidified at pH 5.0 (both conditions, BC). Analogously, the survival was evaluated at pH 3.5 after a long-term adaptation in MRS at pH 5.0 or in MRS BC. The impact of the physiologic state (exponential phase vs stationary phase) on the survival was also evaluated. Preadapted cells showed the same behavior of non-preadapted cells only when cultures were recovered in the stationary phase. Mathematical functions were individuated for the description of the survival of GT1 and LT11 in MRS at 14% ethanol or at pH 3.5. Finally, a synthetic wine (SW) was used to assess the behavior of Lb. plantarum GT1 and LT11 preadapted in MRS at 2% ethanol or at pH 5.0 or in BC. Only GT1 preadapted to pH 5.0 and collected in the stationary phase showed constant values of microbial counts after incubation for 15 days at 20 • C. In addition, after 15 days the L-malic acid resulted completely degraded and the pH value increased of about 0.3 units.

show abstract

“…In this regard, Leroi and Courcoux [11] demonstrated the stimulation of lactic acid production in Lactobacillus hilgardii when this strain was allowed to grow together with Saccharomyces cerevisiae. Tremonte et al [24] showed that synergistic interaction occurring between L. sakei and two coagulase negative cocci (CNC) ( Staphylococcus xylosus and Kocuria varians ) increased proteolytic activity in these CNC strains.…”

Section: Introductionmentioning

confidence: 99%

Microbial interactions for enhancement of α-amylase production by Bacillus amyloliquefaciens 04BBA15 and Lactobacillus fermentum 04BBA19

Fossi

Tavea

Lum

et al. 2014

Biotechnology Reports

View full text Add to dashboard Cite

Interactions occurring between Saccharomyces cerevisiae and two thermostable α-amylase producing strains (Bacillus amyloliquefaciens 04BBA15 and Lactobacillus fermentum 04BBA19) were analyzed by comparing their growth patterns obtained in isolation with those obtained in mixture. The difference between the patterns was assessed using analysis of variance (ANOVA) in order to measure how much the growth of an organism was affected by other. The results showed two types of interactions in mixed culture; commensalism between S. cerevisiae and B. amyloliquefaciens 04BBA15 and mutualism between S. cerevisiae and L. fermentum 04BBA19. In mixed culture, the α-amylase production increased significantly compared to that observed in monoculture (P < 0.05). Response surface optimization of fermentation parameters in mixed cultures (initial yeast to bacteria ratio 1.125, temperature 33.5 °C, pH 5.5) resulted in about 1.8 fold higher enzyme production than that observed in the unoptimized fermentation.

show abstract

Interactions between Lactobacillus sakei and CNC (Staphylococcus xylosus and Kocuria varians) and their influence on proteolytic activity

Cited by 34 publications

References 48 publications

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

Pre-cultivation with Selected Prebiotics Enhances the Survival and the Stress Response of Lactobacillus rhamnosus Strains in Simulated Gastrointestinal Transit

Sub-optimal pH Preadaptation Improves the Survival of Lactobacillus plantarum Strains and the Malic Acid Consumption in Wine-Like Medium

Microbial interactions for enhancement of α-amylase production by Bacillus amyloliquefaciens 04BBA15 and Lactobacillus fermentum 04BBA19

Contact Info

Product

Resources

About