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Identification of lactic acid bacteria in suancai, a traditional Northeastern Chinese fermented food, and salt response of Lactobacillus paracasei LN-1

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Abstract

Suancai is a traditional fermented food that is still popular in northeastern China. Twenty-four bacterial isolates, obtained from 10 samples of naturally fermented suancai broth via screened cultivation, were found to be lactic acid bacteria by physiological and biochemical testing and 16S rDNA-sequence analysis. Among the isolates, 21 rod-shaped strains were classified as Lactobacillus plantarum (eight strains), Lactobacillus sakei (six strains), Lactobacillus curvatus (five strains), or Lactobacillus paracasei (two strains), while three cocci-shaped isolates were identified as Leuconostoc mesenteroides. These lactic acid bacteria are subjected to salt stress during the fermentation of suancai. In the present study, we examined Lactobacillus paracasei LN-1’s display of salt tolerance. To understand the mechanism involved, a proteomics-based, two-dimensional electrophoresis analysis was undertaken to reveal the response of LN-1 during growth in medium with or without NaCl. Out of 23 protein spots that showed differential changes in expression, seven were identified by matrix-assisted laser desorption and ionization time-of-flight mass spectrometry. Further analysis showed that chaperone proteins (Hsp 60 and Hsp 70) and a fatty acid biosynthesis enzyme (Fab G) possibly play important roles in the ability of Lactobacillus paracasei LN-1 to resist salt stress.

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Acknowledgments

This research was supported by the Natural Science Foundation of China (Grant No. 31000805), the National High Technology Research and Development Program of China ("863" Program) (Grant No. 2011AA100902), the Program for Liaoning Excellent Talents in University (Grant No. LJQ 2011071), the Scientific Research Fund of the Liaoning Provincial Education Department (Grant No. L2012249), and the Tianzhushan Talent Program of Shenyang Agricultural University.

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  1. College of Food Science, Shenyang Agricultural University, Shenyang, 110866, People’s Republic of China

    Ri Na Wu, Zhao Xia Wu, Chun Yan Zhao, Chun Mao LV, Jun Rui Wu & Xian Jun Meng

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  1. Ri Na Wu
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  2. Zhao Xia Wu
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Correspondence to Jun Rui Wu or Xian Jun Meng.

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Wu, R.N., Wu, Z.X., Zhao, C.Y. et al. Identification of lactic acid bacteria in suancai, a traditional Northeastern Chinese fermented food, and salt response of Lactobacillus paracasei LN-1. Ann Microbiol 64, 1325–1332 (2014). https://doi.org/10.1007/s13213-013-0776-9

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