Lactobacillic acid accumulation in the plasma membrane of Oenococcus oeni:: A response to ethanol stress?
Lactobacillic acid accumulation in the plasma membrane of Oenococcus oeni:: A response to ethanol stress?
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DOI：
10.1007/s00248-001-0036-6
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发表时间：
2002-01-01
影响因子：
3.6
通讯作者：
San Romao, MV
中科院分区：
文献类型：
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作者：
Teixeira, H;Gonçalves, MG;San Romao, MV
众所周知，乙醇强烈干扰葡萄酒中乳酸菌的发育和活性。在这项工作中，观察到膜组成是依赖于乙醇浓度和细胞生理状态。在8%和10%乙醇的存在下培养的酒酒球菌的膜中的蛋白质电泳图谱被修改。在膜脂组成方面，O. OENI通过在乙醇存在下相对增加的磷酸乙醇胺和鞘磷脂的生物合成而保持高水平的磷脂生物合成。另一方面，乙醇诱导增加膜乳酸的百分比在顺式异油酸的费用。这种乳酸合成的增加表现为乙醇诱导O. oeni膜O. OENI显然是一种提供保护以抵抗乙醇毒性作用、平衡通常归因于乙醇的膜流动性增加的因子。本文提出的结果构成的证据表明，乳酸可能有一部分的生存和适应机制发展的O。oeni在不利条件下培养，使这些细菌在乙醇存在下保持其活性，即在葡萄酒中进行苹果酸-乳酸发酵。
It is known that ethanol strongly interferes with the development and activity of lactic acid bacteria in wine. In this work, it was observed that membrane composition was dependent of ethanol concentration and cell physiological state. The protein electrophoretic profile was modified in the membranes of Oenococcus oeni cultured in presence of 8 and 10% ethanol. Concerning the membrane lipid composition, it was observed that O. oeni maintained a high level of phospholipid biosynthesis via the relative increased biosynthesis of phosphoethanolamine and sphingomyelin in presence of ethanol. On the other hand, ethanol induced an increase in the membrane lactobacillic acid percentage at the expense of cis-vaccenic acid. This increased synthesis of lactobacillic acid appears as the more significant change induced by ethanol in O. oeni membrane. The increase of lactobacillic acid in the membrane of O. oeni clearly appears as a factor that provides protection against the toxic effect of ethanol, balancing the increase of membrane fluidity normally attributed to ethanol. The results presented in this paper constitute evidence that lactobacillic acid may have a part in the survival and or adaptive mechanisms developed by O. oeni under culture adverse conditions, allowing these bacteria to maintain their activity in the presence of ethanol, namely performing malolactic fermentation in wine.