Response mechanisms of lactic acid bacteria to alkaline environments: A review

被引:24
作者
Nyanga-Koumou, Armand P. [1 ]
Ouoba, Labia Irene I. [2 ]
Kobawila, Simon C. [1 ]
Louembe, Delphin [1 ]
机构
[1] Univ Marien NGouabi, Fac Sci, Dept Cell & Mol Biol, BP 69 Brazzaville, Brazzaville, Rep Congo
[2] London Metropolitan Univ, Microbiol Res Unit, Sch Human Sci, Fac Life Sci, London, England
关键词
Alkaline fermentations; lactic acid bacteria; stress and adaptive response; cross protection; gene regulation; PROTON-TRANSLOCATING ATPASE; NON-ALKALOPHILIC MUTANT; SUBTILIS SIGMA(W) REGULON; STREPTOCOCCUS-FAECALIS; CYTOPLASMIC PH; ESCHERICHIA-COLI; SP-NOV; LACTOBACILLUS-PLANTARUM; ENTEROCOCCUS-HIRAE; GEN.-NOV;
D O I
10.3109/1040841X.2011.640978
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
Regulation of the cytoplasmic or internal pH (pHin) is a fundamental requirement for the survival and viability of bacteria. The optimum pHin for most bacteria is near the neutral point (pH 7.0). Therefore, bacteria may have some strategies to adapt themselves to the acidity or alkalinity of cytoplasm. As other microorganisms, lactic acid bacteria (LAB) are able to maintain a neutral or near neutral cytoplasmic pH even when the pH of the external medium varies. Mechanisms facilitating survival and growth under alkaline conditions of LAB are reviewed. These mechanisms are: (i) the active potassium extrusion and the potassium-proton antiport system, (ii) the sodium-proton antiport system, (iii) the proton-translocating adenosine triphosphatase (ATPase), (iv) the formation of transmembrane proton gradients (Delta pH) in a reversed direction, and (v) the adaptation, cross-protection, and changes in protein synthesis.
引用
收藏
页码:185 / 190
页数:6
相关论文
共 55 条
[1]   Characterization of Lactic Acid Bacteria Isolated from Italian Bella di Cerignola Table Olives: Selection of Potential Multifunctional Starter Cultures [J].
Bevilacqua, Antonio ;
Altieri, Clelia ;
Corbo, Maria Rosaria ;
Sinigaglia, Milena ;
Ouoba, Labia Irene Ivette .
JOURNAL OF FOOD SCIENCE, 2010, 75 (08) :M536-M544
[2]   REGULATION OF CYTOPLASMIC PH IN BACTERIA [J].
BOOTH, IR .
MICROBIOLOGICAL REVIEWS, 1985, 49 (04) :359-378
[3]  
Campaniello D, 2005, FOOD TECHNOL BIOTECH, V43, P289
[4]   Defining the Bacillus subtilis σW regulon:: A comparative analysis of promoter consensus search, run-off transcription/macroarray analysis (ROMA), and transcriptional profiling approaches [J].
Cao, M ;
Kobel, PA ;
Morshedi, MM ;
Wu, MFW ;
Paddon, C ;
Helmann, JD .
JOURNAL OF MOLECULAR BIOLOGY, 2002, 316 (03) :443-457
[5]   Food fermentations: role of microorganisms in food production and preservation [J].
Caplice, E ;
Fitzgerald, GF .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1999, 50 (1-2) :131-149
[6]   Lactobacillus plantarum- : survival, functional and potential probiotic properties in the human intestinal tract [J].
de Vries, Maalke C. ;
Vaughan, Elaine E. ;
Kleerebezem, Michiel ;
de Vos, Willem M. .
INTERNATIONAL DAIRY JOURNAL, 2006, 16 (09) :1018-1028
[7]   Alkaline stress response in Enterococcus faecalis: Adaptation, cross-protection, and changes in protein synthesis [J].
Flahaut, S ;
Hartke, A ;
Giard, JC ;
Auffray, Y .
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1997, 63 (02) :812-814
[8]   MICROBIOLOGICAL AND AROMATIC CHARACTERISTICS OF FERMENTED MAIZE DOUGHS FOR KENKEY PRODUCTION IN GHANA [J].
HALM, M ;
LILLIE, A ;
SORENSEN, AK ;
JAKOBSEN, M .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1993, 19 (02) :135-143
[9]   BIOLOGICAL PRESERVATION OF FOODS WITH REFERENCE TO PROTECTIVE CULTURES, BACTERIOCINS AND FOOD-GRADE ENZYMES [J].
HOLZAPFEL, WH ;
GEISEN, R ;
SCHILLINGER, U .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1995, 24 (03) :343-362
[10]   Halolactibacillus halophilus gen. nov., sp nov and Halolactibacillus miurensis sp nov., halophilic and alkaliphilic marine lactic acid bacteria constituting a phylogenetic lineage in Bacillus rRNA group 1 [J].
Ishikawa, M ;
Nakajima, K ;
Itamiya, Y ;
Furukawa, S ;
Yamamoto, Y ;
Yamasato, K .
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, 2005, 55 :2427-2439