Food and Fermentation Industries >

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

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

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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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

Cite this article

DU Qinqin , CUI Yimin , PENG Chong , LI Cairong , LI Xiaomin , LUO Jiahua , WEI Ziqing , ZHONG Xianfeng , HUANG Guidong , WANG Ali . Effect of amino acids on growth of Weissella confusa under salt stress[J]. Food and Fermentation Industries, 2025 , 51(8) : 45 -52 . DOI: 10.13995/j.cnki.11-1802/ts.041711

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