Food and Fermentation Industries >

2024 , Vol. 50 >Issue 4: 110 - 117

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037764

Screening and tolerance of capsaicin-tolerant lactic acid bacteria in pickled pepper juice

  • LI Hongyang ,
  • ZHANG Tonghua ,
  • LUO Lirong ,
  • LI Sheng
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  • 1(College of Life Sciences, Guizhou University, Guiyang 550025, China)
    2(Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China)

Received date: 2023-10-26

  Revised date: 2023-11-15

  Online published: 2024-03-15

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Abstract

In order to provide capsaicin-tolerant lactic acid bacteria for the production of pickled pepper by enhanced fermentation, a capsaicin-tolerant Lactobacillus plantarum Y-6 was screened and identified from the old brine of homemade pickled pepper in Sichuan. The relative growth rate under 0.5 g/L capsaicin was (70.16±0.03)%. The results of bacterial conductivity, nucleic acid and protein leakage, and bacterial cell ultrastructure showed that capsaicin delayed the growth of lactic acid bacteria by destroying the wall membrane structure of lactic acid bacteria. Strain Y-6 could maintain relatively intact cell morphology under IC50(0.571 g/L) capsaicin treatment, and the inhibitory effect of capsaicin was lower than that of commercial lactic acid bacteria 6239. RT-qPCR results showed that Y-6 responded to capsaicin-induced membrane damage by regulating the expression of stress protein genes such as usp; regulating the expression of compatible solute regulatory system genes and ABC transporter permease genes to maintain the balance of bacterial osmotic pressure; maintaining its growth and metabolism in the capsaicin environment by increasing the expression of genes related to growth and metabolism such as glycolysis. Y-6 strain has high tolerance to capsaicin, which can provide a theoretical basis for the industrial production of fermented pepper and the improvement of strain breeding.

Key words： lactic acid bacteria; capsaicin; tolerance; gene expression; pickled pepper

Cite this article

LI Hongyang , ZHANG Tonghua , LUO Lirong , LI Sheng . Screening and tolerance of capsaicin-tolerant lactic acid bacteria in pickled pepper juice[J]. Food and Fermentation Industries, 2024 , 50(4) : 110 -117 . DOI: 10.13995/j.cnki.11-1802/ts.037764

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