Induction of VBNC state of Lacticaseibacillus casei Zhang under the stress of acid and low temperature

  • DAI Lixia ,
  • MA Xuebo ,
  • WANG Huiying ,
  • LIU Chunfang ,
  • BO Xiaoyu ,
  • BAO Qiuhua
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  • (Inner Mongolia Agricultural University, Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Hohhot 010018, China)

Received date: 2022-10-24

  Revised date: 2022-11-17

  Online published: 2023-09-12

Abstract

To investigate whether Lacticaseibacillus casei Zhang can form viable but non-culturable state (VBNC) under acid and low temperature stress, L. casei Zhang was cultured in MRS liquid medium with different pH (2.5, 3, 4, 5, 6) at 4 ℃ for acid and low temperature stress. Samples were taken at different time points, and then the activity of the strains after stress was measured by plate counting, fluorescence microscopy and flow cytometry. The results showed that L. casei Zhang did not obtain VBNC state under pH of 2.5, 3, 5, and 6 at 4 ℃ low. It entered the VBNC state by low temperature stress in MRS liquid medium at pH 4 after 120 d. Gram staining showed that the length of VBNC cells became shorter and curved. This study provides some reference for the mechanism study of L. casei Zhang VBNC state.

Cite this article

DAI Lixia , MA Xuebo , WANG Huiying , LIU Chunfang , BO Xiaoyu , BAO Qiuhua . Induction of VBNC state of Lacticaseibacillus casei Zhang under the stress of acid and low temperature[J]. Food and Fermentation Industries, 2023 , 49(16) : 83 -87 . DOI: 10.13995/j.cnki.11-1802/ts.034087

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