PMID- 25747276
OWN - NLM
STAT- MEDLINE
DCOM- 20160115
LR  - 20150403
IS  - 1873-4863 (Electronic)
IS  - 0168-1656 (Linking)
VI  - 200
DP  - 2015 Apr 20
TI  - Physiological functions at single-cell level of Lactobacillus spp. isolated from 
      traditionally fermented cabbage in response to different pH conditions.
PG  - 19-26
LID - S0168-1656(15)00093-0 [pii]
LID - 10.1016/j.jbiotec.2015.02.031 [doi]
AB  - Changes in pH are significant environmental stresses that may be encountered by 
      lactobacilli during fermentation processes or passage through the 
      gastrointestinal tract. Here, we report the cell response of Lactobacillus spp. 
      isolated from traditionally fermented cabbage subjected to acid/alkaline 
      treatments at pH 2.5, 7.4 and 8.1, which represented pH conditions of the 
      gastrointestinal tract. Among six isolates, four species of Lactobacillus 
      plantarum and two of Lactobacillus brevis were identified by fluorescence in situ 
      hybridization (FISH). The fluorescence-based strategy of combining 
      carboxyfluorescein diacetate (CFDA) and propidium iodine (PI) into a 
      dual-staining assay was used together with epifluorescence microscopy (EFM) and 
      flow cytometry (FCM) for viability assessment. The results showed that the cells 
      maintained esterase activity and membrane integrity at pH 8.1 and 7.4. There was 
      also no loss of culturability as shown by plate counts. In contrast, the majority 
      of 2.5 pH-treated cells had a low extent of esterase activity, and experienced 
      membrane perturbation. For these samples, an extensive loss of culturability was 
      demonstrated. Comparison of the results of an in situ assessment with that of the 
      conventional culturing method has revealed that although part of the stressed 
      population was unable to grow on the growth media, it was deemed viable using a 
      CFDA/PI assay. However, there was no significant change in the cell morphology 
      among pH-treated lactobacilli populations. These analyses are expected to be 
      useful in understanding the cell response of Lactobacillus strains to pH stress 
      and may facilitate future investigation into functional and industrial aspects of 
      this response.
CI  - Copyright (c) 2015 Elsevier B.V. All rights reserved.
FAU - Olszewska, Magdalena A
AU  - Olszewska MA
AD  - Chair of Industrial and Food Microbiology, Faculty of Food Science, University of 
      Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland. 
      Electronic address: magdalena.olszewska@uwm.edu.pl.
FAU - Kocot, Aleksandra M
AU  - Kocot AM
AD  - Chair of Industrial and Food Microbiology, Faculty of Food Science, University of 
      Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland.
FAU - Laniewska-Trokenheim, Lucja
AU  - Laniewska-Trokenheim L
AD  - Chair of Industrial and Food Microbiology, Faculty of Food Science, University of 
      Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10-726 Olsztyn, Poland.
LA  - eng
PT  - Journal Article
DEP - 20150306
PL  - Netherlands
TA  - J Biotechnol
JT  - Journal of biotechnology
JID - 8411927
RN  - 0 (Fluoresceins)
RN  - 0 (Oligonucleotide Probes)
RN  - 0 (RNA, Bacterial)
RN  - 0 (RNA, Ribosomal, 16S)
RN  - 36015-30-2 (Propidium)
RN  - 55X04QC32I (Sodium Hydroxide)
RN  - 79955-27-4 (5-carboxyfluorescein diacetate)
RN  - EC 3.1.- (Esterases)
RN  - QTT17582CB (Hydrochloric Acid)
SB  - IM
MH  - Bacterial Load
MH  - Brassica/*microbiology
MH  - Esterases/metabolism
MH  - Fermentation
MH  - Flow Cytometry
MH  - Fluoresceins/metabolism
MH  - Hydrochloric Acid/pharmacology
MH  - Hydrogen-Ion Concentration
MH  - In Situ Hybridization, Fluorescence
MH  - *Lactobacillus/cytology/genetics/metabolism
MH  - Microscopy, Fluorescence
MH  - Oligonucleotide Probes
MH  - Propidium/metabolism
MH  - RNA, Bacterial/genetics
MH  - RNA, Ribosomal, 16S/genetics
MH  - Sodium Hydroxide/pharmacology
OTO - NOTNLM
OT  - Epifluorescence microscopy
OT  - Flow cytometry
OT  - Fluorescence in situ hybridization
OT  - Lactobacillus spp.
OT  - Viability
OT  - pH conditions
EDAT- 2015/03/10 06:00
MHDA- 2016/01/16 06:00
CRDT- 2015/03/10 06:00
PHST- 2014/12/14 00:00 [received]
PHST- 2015/02/22 00:00 [revised]
PHST- 2015/02/23 00:00 [accepted]
PHST- 2015/03/10 06:00 [entrez]
PHST- 2015/03/10 06:00 [pubmed]
PHST- 2016/01/16 06:00 [medline]
AID - S0168-1656(15)00093-0 [pii]
AID - 10.1016/j.jbiotec.2015.02.031 [doi]
PST - ppublish
SO  - J Biotechnol. 2015 Apr 20;200:19-26. doi: 10.1016/j.jbiotec.2015.02.031. Epub 
      2015 Mar 6.