Tolerance to high osmolality of the lactic acid bacterium Oenococcus oeni and identification of potential osmoprotectants.

Abstract : Growth of the lactic acid bacterium Oenococcus oeni under hyperosmotic constraint was investigated in a chemically defined medium. The bacterium could grow on media with an elevated osmolality, preferably below 1.5 Osm kg(-)(1) H(2)O. At osmolalities comprised between 0.6 and 1.5 Osm kg(-)(1) H(2)O, the growth deficit elicited by the sugars glucose and fructose was slightly more severe than with salts (NaCl or KCl). In contrast to what was observed in other lactic acid bacteria, proline, glycine betaine and related molecules were unable to relieve inhibition of growth of O. oeni under osmotic constraint. This was correlated to the absence of sequences homologous to the genes coding for glycine betaine and/or proline transporters described in Lactococcus lactis and Lactobacillus plantarum. The amino acid aspartate proved to be osmoprotective under electrolyte and non-electrolyte stress. Examination of the role of peptides during osmoregulation showed that proline- and glutamate-containing peptides were protective under salt-induced stress, and not under sugar-induced stress. Under high salt, PepQ a cytoplasmic prolidase that specifically liberated proline from di-peptides increased activity, while PepX (X-prolyl-dipeptidyl aminopeptidase) and PepI (iminopeptidase) activities were unaffected. Our data suggest that proline- and glutamate-containing peptides may contribute to the adaptation of O. oeni to high salt through their intracellular hydrolysis and/or direct accumulation.
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Contributeur : Elisabeth Bon <>
Soumis le : mercredi 19 novembre 2008 - 09:41:19
Dernière modification le : jeudi 11 janvier 2018 - 06:26:26

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Claire Le Marrec, Elisabeth Bon, Aline Lonvaud-Funel. Tolerance to high osmolality of the lactic acid bacterium Oenococcus oeni and identification of potential osmoprotectants.. International Journal of Food Microbiology, Elsevier, 2007, 115 (3), pp.335-42. 〈10.1016/j.ijfoodmicro.2006.12.039〉. 〈inria-00339821〉

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