Enhancement of apparent resistance to ethanol in Lactobacillus hilgardii
Enhancement of apparent resistance to ethanol in Lactobacillus hilgardii
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DOI：
10.1023/a:1018312714761
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发表时间：
1997-05-01
影响因子：
2.7
通讯作者：
Hogg, T
中科院分区：
文献类型：
--
作者：
Couto, JA;Pina, C;Hogg, T
在25%（v/v）乙醇刺激10 min后，hilgardii乳杆菌（Lactobacillus hilgardii）的存活率增加了几个对数周期，而在无乙醇条件下生长的细胞，分别用10%（v/v）乙醇、15%（v/v）甲醇或2%（v/v）丁醇预处理4 h。乙醇挑战前的温度升高（25至40 ℃）表明对乙醇的表观抗性有类似的增强。乙醇冲击增强了对甲醇、丁醇和热挑战的表观抗性。在任何预处理之前向细胞中加入氯霉素并没有显著减少乙醇耐受性的增加，这表明在这种生物体中诱导耐受性不需要从头蛋白质合成。
The survival of Lactobacillus hilgardii, a highly ethanol-tolerant organism, after an ethanol challenge at 25% (v/v) for 10 min, increased by several log cycles when cells, grown in the absence of ethanol, were pre-treated with 10% (v/v) ethanol, 15% (v/v) methanol or 2% (v/v) butanol for 4 h. A temperature upshift (25 to 40 degrees C) before ethanol challenge demonstrated a similar enhancement of apparent resistance to ethanol. Ethanol shock enhanced apparent resistance to methanol, butanol and heat challenges. The addition of chloramphenicol to cells prior to any pre-treatment did not significantly diminish the increase in ethanol tolerance, suggesting that de novo protein synthesis is not required for induced tolerance in this organism.