Effect of Glycine Betaine on Hyperosmotic Stress Tolerance of Lactobacillus plantarum YSQ18

Abstract

Abstract: A salt-tolerant Lactobacillus strain was isolated from traditional Chinese pickle and identified as Lactobacillus plantarum YSQ18 based on morphological and biochemical characteristics and 16S rRNA sequence. A16S rRNA-based phylogenetic tree was established for further confirmation of YSQ18. The growth of this strain was completely inhibited in a synthetic medium containing 1.2 or 1.5 mol/L NaCl. The presence of 0.80 mmol/L glycine betaine (GB) as a compatible solute exerted an obvious protective effect on YSQ18 and could attenuate hyperosmotic stress, effectively shorten the lag phase and enhance salt tolerance. As showed by determination of sugar consumption rate, addition of 0.80 mmol/L GB was effective in maintaining the viability of bacterial cells. Therefore, GB could effectively increase the viability of bacterial cells during culture in hyperosmotic environments, such as traditional soy sauce brewing and pickle fermentation.

Key words: Lactobacillus plantarum, glycine betaine (GB), hyperosmotic stress, compatible solute

CLC Number:

Q939.9

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