食品与发酵工业 >

2025 , Vol. 51 >Issue 8: 45 - 52

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041711

研究报告

氨基酸对盐胁迫下融合魏斯氏菌生长的影响

  • 杜钦钦 ,
  • 崔艺敏 ,
  • 彭冲 ,
  • 李彩容 ,
  • 黎晓敏 ,
  • 罗佳桦 ,
  • 魏梓晴 ,
  • 钟先锋 ,
  • 黄桂东 ,
  • 王阿利
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  • 1(佛山大学 食品科学与工程学院,广东 佛山,528231)
    2(广东省传统发酵食品工程技术研究中心,广东省食品流通安全控制工程技术研究中心,佛山市酿造技术工程技术研究中心,佛山市农业生物制造工程技术研究中心,广东 佛山,528231)
    3(佛山大学 农业与生物工程学院,广东 佛山,528231)
第一作者:硕士研究生(王阿利讲师为通信作者,E-mail:wangali526@163.com)

收稿日期: 2024-11-27

  修回日期: 2024-12-26

  网络出版日期: 2025-05-28

基金资助

国家自然科学基金项目(32101926, 32072198, 32372284);广东省自然科学基金项目(2019A1515110973, 2021B1515120042, 2022A1515140021, 2023A1515012536);农业农村部农业微生物资源收集与保藏重点实验室项目(KLMRCP2021-11);广东省乡村振兴战略专项种业振兴行动项目(2023WPY00002)

收起

Effect of amino acids on growth of Weissella confusa under salt stress

  • DU Qinqin ,
  • CUI Yimin ,
  • PENG Chong ,
  • LI Cairong ,
  • LI Xiaomin ,
  • LUO Jiahua ,
  • WEI Ziqing ,
  • ZHONG Xianfeng ,
  • HUANG Guidong ,
  • WANG Ali
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  • 1(School of Food Science and Engineering, Foshan University, Foshan 528231, China)
    2(Guangdong Engineering Research Center for Traditional Fermented Food, Guangdong Engineering Research Center for Safety Control of Food Circulation, Foshan Engineering Research Center for Brewing Technology, Foshan Engineering Research Center for Agricultural Biomanufacturing, Foshan 528231, China)
    3(School of Agricultural and Biological Engineering, Foshan University, Foshan 528231, China)

Received date: 2024-11-27

  Revised date: 2024-12-26

  Online published: 2025-05-28

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摘要

融合魏斯氏菌(Weissella confusa)是一类广泛存在于盐发酵食品中的乳酸菌,具有较强的耐盐特性。为了阐明融合魏斯氏菌应对盐胁迫的适应机制,该研究分析了融合魏斯氏菌JQ3的盐耐受性、盐胁迫下胞内氨基酸的变化以及外源氨基酸对菌株在盐胁迫下的生长、形态、细胞膜完整性和钠钾离子的影响。结果表明,菌株能在0~90 g/L盐质量浓度下存活,并在盐胁迫条件下于胞内积累7种氨基酸。外源添加32 mmol/L脯氨酸后,菌株在盐胁迫下菌体密度和活菌数显著提高;而且能有效缓解盐胁迫对菌株的细胞形态、细胞膜完整性和离子平衡产生的不利影响,改善菌株的生理状态。研究表明,脯氨酸在融合魏斯氏菌应对盐胁迫过程中起到了渗透保护作用,揭示了氨基酸在微生物盐耐受性中的重要作用,为开发耐盐菌株和改善盐发酵食品生产中的菌株耐盐性提供了理论依据。

关键词： 融合魏斯氏菌; 盐胁迫; 氨基酸; 脯氨酸; 生理响应

本文引用格式

杜钦钦 , 崔艺敏 , 彭冲 , 李彩容 , 黎晓敏 , 罗佳桦 , 魏梓晴 , 钟先锋 , 黄桂东 , 王阿利 . 氨基酸对盐胁迫下融合魏斯氏菌生长的影响[J]. 食品与发酵工业, 2025 , 51(8) : 45 -52 . DOI: 10.13995/j.cnki.11-1802/ts.041711

Abstract

Weissella confusa, a lactic acid bacterium found in many salt-fermented foods, showed strong salt tolerance.To clarify the adaptation mechanism of W.confusa to salt stress, this study analyzed the salt tolerance of W.confusa JQ3, the changes in intracellular amino acids under salt stress, and the effects of exogenous amino acids on the growth, morphology, cell membrane integrity, and sodium-potassium ion balance of the strain under salt stress.Results showed that the strain could survive in salt concentrations ranging from 0 g/L to 90 g/L and accumulated seven amino acids intracellularly under salt stress.Adding 32 mmol/L proline significantly increased the cell density and viable count of the strain under salt stress.Moreover, proline effectively alleviated the adverse effects of salt stress on cell morphology, cell membrane integrity, and ion balance, thereby improving the physiological state of the strain.These findings indicate that proline plays an osmotic protective role in the response of W.confusa to salt stress, highlighting the important role of amino acids in microbial salt tolerance.This study provides a theoretical basis for the development of salt-tolerant strains and the improvement of salt tolerance in salt-fermented food production.

Key words： Weissella confusa; salt stress; amino acids; proline; physiological response

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