Traditional plate count method used to assess Lactobacillus stress resistance by determining the number of viable bacteria to calculate the survival rate has the problems of long detection cycle and large errors caused by human operation. To mitigate these drawbacks, the feasibility of determining the viability of Lactobacillus by the turbidimetric assay using spectrophotometer was evaluated. Experiments showed that the biomass ratio (biomass of the stress group to biomass of the control group) at sampling times had a significant linear correlation with the viability of L. fermentum 415 (ranged from 0.06-0.85) under acidic stress (R2 = 0.997 1). This standard equation of acidic stress could also be used to determine the viability under different types of stress (e.g., H2O2 stress, bile-salt stress, and cold stress) with error rates below 10%. It was confirmed that this method could also be used to evaluate the viabilities of another Lactobacillus strain, L. plantarum LGD, after exposure to various stresses. This light scattering assay required less detection time than that of plate culture, and the measurement result had a good linear correlation with the result obtained by the plate count method. Also, this method reduced the errors caused by dilution, therefore, facilitating rapid and accurate detection of viability of Lactobacillus under multiple stress.
XU Qian
,
FU Ruiyan
. Viability determination of Lactobacillus under stress by the turbidimetric assay using spectrophotometer[J]. Food and Fermentation Industries, 2021
, 47(12)
: 257
-261
.
DOI: 10.13995/j.cnki.11-1802/ts.026591
[1] CLAESSON M J, VAN SINDEREN D, O'TOOLE P W.Lactobacillus phylogenomics-towards a reclassification of the genus[J].International Journal of Systematic and Evolutionary Microbiology, 2008, 58(12):2 945-2 954.
[2] DWORKIN M, FALKOW S, ROSENBERG E, et al.The Prokaryotes:A Handbook on the Biology of Bacteria[M].New York:Springer, 2006:320-403.
[3] SHARMA P, TOMAR S K, GOSWAMI P, et al.Antibiotic resistance among commercially available probiotics[J].Food Research International, 2014, 57:176-195.
[4] DE SOUZA B M S, BORGONOVI T F, CASAROTTI S N, et al.Lactobacillus casei and Lactobacillus fermentum strains isolated from mozzarella cheese:Probiotic potential, safety, acidifying kinetic parameters and viability under gastrointestinal tract conditions[J].Probiotics and Antimicrobial Proteins, 2019, 11(2):382-396.
[5] FERRANDO V, QUIBERONI A, REINHEMER J, et al.Resistance of functional Lactobacillus plantarum strains against food stress conditions[J].Food Microbiology, 2015, 48:63-71.
[6] LANDRY B K U, FRANCOIS Z N, WANG R Y, et al.Viability and stress response of putative probiotic Lactobacillus plantarum strains in honey environment[J].Probiotics and Antimicrobial Proteins, 2018, 10(4):629-637.
[7] SONG S, BAE D W, LIM K, et al.Cold stress improves the ability of Lactobacillus plantarum L67 to survive freezing[J]. International Journal of Food Microbiology, 2014, 191:135-143.
[8] ZHANG C C, LU J Y, YANG D, et al.Stress influenced the aerotolerance of Lactobacillus rhamnosus hsryfm 1301[J].Biotechnology Letters, 2018, 40(4):729-735.
[9] DONG X R, TIAN B, DAI S, et al.Expression of PprI from Deinococcus radiodurans improves lactic acid production and stress tolerance in Lactococcus lactis[J].PloS One, 2015,10(11):e0 142 918.
[10] AUTY M A E, GARDINER G E, MCBREARTY S J, et al.Direct in situ viability assessment of bacteria in probiotic dairy products using viability staining in conjunction with confocal scanning laser microscopy[J].Applied and Environmental Microbiology,2001, 67(1):420-425.
[11] CHEN S, CAO Y, FERGUSON L R, et al.Flow cytometric assessment of the protectants for enhanced in vitro survival of probiotic lactic acid bacteria through simulated human gastro-intestinal stresses[J].Applied Microbiology and Biotechnology, 2012, 95(2):345-356.
[12] 周先容, 谭仟, 母健菲, 等.泡菜源乳酸菌的分离筛选及其对小鼠氧化应激水平的改善作用[J].现代食品科技, 2020, 36(9):17-25.
ZHOU X R, TAN Q, MU J F, et al.Isolation and screening of lactic acid bacteria from pickle and its improvement effect on oxidative stress level in mice[J].Modern Food Science and Technology, 2020, 36(9):17-25.
[13] 杨婕, 郭金凤, 李宝坤, 等.酸-冷交互胁迫对保护冷冻干燥发酵乳杆菌活性的作用[J].食品科学, 2020, 41(2):101-106.
YANG J, GUO J F, LI B K, et al.Cryoprotective effect of acid-cold cross stress on lactobacillus fermentum[J].Food Science, 2020, 41(2):101-106.
[14] RUIZ L, MARGOLLES A, SÁNCHEZ B.Bile resistance mechanisms in Lactobacillus and Bifidobacterium[J].Frontiers in Microbiology, 2013, 4:396.
[15] BEAUFILS S, SAUVAGEOT N, MAZÉ A, et al.The cold shock response of Lactobacillus casei:Relation between HPr phosphorylation and resistance to freeze/thaw cycles[J].Journal of Molecular Microbiology and Biotechnology, 2007, 13(1-3):65-75.
[16] 王志新, 刘洋, 周景波, 等.基于比浊法的杆菌肽定量测定方法优化[J].生物技术通报, 2020, 36(5):92-97.
WANG Z X, LIU Y, ZHOU J B, et al.Optimization of quantitative determination of bacitracin based on turbidimetric method[J].Biotechnology Bulletin, 2020, 36(5):92-97.
[17] 王凯旋, 卫兰兰, 洪婷, 等.分光光度计比浊法测定抗菌物质效价[J].食品与发酵工业, 2015, 41(3):209-214.
WANG K X, WEI L L, HONG T, et al.Determination of antimicrobial substances by microbial turbidimetry[J].Food and Fermentation Industries, 2015, 41(3):209-214.