The effect of cold, acid and ethanol shocks on synthesis of membrane fatty acid, freeze-drying survival and malolactic activity of Oenococcus oeni

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• 作者：Guoqiang Zhang (1) (2)
  Mingtao Fan (1)
  Qian Lv (1)
  Yahui Li (1)
  Yanlin Liu (1)
  Shuangfeng Zhang (1)
  Hua Zhang (1)
  
• 关键词：Oenococcus oeni ; Stress shock ; Freeze ; drying viability ; Fatty acid composition ; Malolactic activity
• 刊名：Annals of Microbiology
• 出版年：2013
• 出版时间：June 2013
• 年：2013
• 卷：63
• 期：2
• 页码：477-485
• 全文大小：233KB
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• 作者单位：Guoqiang Zhang (1) (2)
  Mingtao Fan (1)
  Qian Lv (1)
  Yahui Li (1)
  Yanlin Liu (1)
  Shuangfeng Zhang (1)
  Hua Zhang (1)
  
  1. College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China
  2. Tibet Agriculture and Animal Husbandary College, Linzhi, 860000, China
  
• ISSN：1869-2044

文摘

The effects of stress shocks on the freeze-drying viability, malolactic activity and membrane fatty acid composition of the Oenococcus oeni SD-2a cells were studied. O. oeni SD-2a cells after 2 h of stress exposure exhibited better freeze-drying viability and malolactic fermentation ability. A decrease in unsaturated fatty acids/saturated fatty acids (UFA/SFA) ratio and in the C18:1 relative concentration, and an increase in cyclopropane fatty acids (CFA) content mainly due to the increase in C19cyc11 relative concentration were observed in all stress shocked cells. There was a significant negative correlation between C19cyc11 and C18:lcis11, C16:0 in all stress shocks. The freeze-drying viability exhibited a significant positive correlation with the levels of C19cyc11 in cold and acid shocks. The only significant positive correlation between the ability of O. oeni SD-2a to conduct malic acid degradation and membrane composition existed with C14:0 in ethanol shocks. In general, freeze-drying viabilities were maximum for cells with low UFA/SFA ratio and high CFA levels, and, consequently, with low membrane fluidity. Moreover, CFA formation played a major role in protecting stress shocked cells from lyophilization. However, changes observed in membrane fatty acid composition are not enough to explain the greater freeze-drying viability of cells shocked at 8% ethanol. Thus, other mechanisms could be responsible for this increase in the bacterial resistance to lyophilization.