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Expression of Chaperone Protein Genes in Lactobacillus plantarum under Salt Stress

WU Rina1,2, SONG Xuefei1, LIU Qianying1, XU Xin1, WANG Qianqian1, WU Junrui1,*   

  1. 1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2. State Key Laboratory of Food Science
    and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Online:2015-06-15 Published:2015-06-07

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Abstract:

The objective of this study was to isolate a salt-tolerant Lactobacillus plantarum (FS5-5) from naturally fermented
miso in northeastern China. The expression of chaperone protein genes under salt stress at the transcriptional level was evaluated
by real-time fluorescence quantitative polymerase chain reaction (real time-PCR). Results showed that in the exponential
growth phase, the chaperone protein genes such as groEL, groES, dnaK, dnaJ, hsp1, hsp2, and usp were induced by NaCl
in MRS medium and their expressions were up-regulated. The higher NaCl concentration was, the more significant the
up-regulation was. Similarly, the heat shock protein gene hsp3 was induced by NaCl in MRS medium and its expression was
up-regulated, but the induced up-regulation was not positively correlated with NaCl concentration.

Key words: Lactobacillus plantarum, real-time fluorescence quantitative polymerase chain reaction (real time-PCR), salt stress, gene expression

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