Effect of oleic acid on growth and freeze-drying survival of Lactobacillus plantarum LIP-1 and its mechanism

Abstract

Abstract: Abstract: The effects of oleic acid on the growth and freeze-drying survival of L. plantarum LIP-1 were studied by adding different concentrations of oleic acid into the culture medium. The results showed that low concentration of oleic acid (< 0.2g/L) could increase the viable count and freeze-drying survival rate in MRS medium. The optimum concentration of oleic acid was 0.1g/L. At this concentration, compared with the blank control group without oleic acid, the viable bacteria count increased by 9 ×108 CFU/mL and the freeze-drying survival rate increased by 8.38%. When the concentration of oleic acid in the medium was more than 0.3 g/L, the growth of the strain was inhibited. The fatty acid composition of cell membranes was analyzed by gas chromatography. The results showed that the ratio of unsaturated fatty acids to saturated fatty acids (UFA/SFA) increased by 0.45% and the ratio of cyclopropane fatty acids increased by 8.35% in the 0.1g/L oleic acid group compared with the blank control group. The correlation analysis showed that the ratio of palmitic acid to cyclopropane fatty acids was increased by 8.35%. There was a significant negative correlation between stearic acid and oleic acid. The number of green fluorescent bacteria in the experimental group was significantly higher than that in the control group, which indicated that the integrity of cell membrane in the experimental group was maintained well during freeze-drying. The activity of β-galactosidase in the supernatant of L. plantarum LIP-1 after freeze-drying was measured. It was found that the activity of β-galactosidase in the supernatant of experimental group was lower than that of MRS group, indicating that low concentration of oleic acid (≤0.2g/L) could maintain the integrity of cell membrane and reduce the leakage of β-galactosidase. CONCLUSION: Adding low concentration oleic acid to the medium can promote the synthesis of cyclopropane fatty acids, induce the transformation of saturated fatty acids into unsaturated fatty acids, and improve the resistance of strains to freeze-drying.

CLC Number:

TS202.1

何宗柏 Zong-BaiHE junguo WANG E Jingjing ZHANG Xiaoning Qiao-Ling ZHANG. Effect of oleic acid on growth and freeze-drying survival of Lactobacillus plantarum LIP-1 and its mechanism[J]. FOOD SCIENCE, 0, (): 0-0.

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