Proteomic Approach for Characterization of Hop-Inducible Proteins in Lactobacillus brevis
نویسندگان
چکیده
منابع مشابه
Proteomic approach for characterization of hop-inducible proteins in Lactobacillus brevis.
Resistance to hops is a prerequisite for the capability of lactic acid bacteria to grow in beer and thus cause beer spoilage. Bactericidal hop compounds, mainly iso-alpha-acids, are described as ionophores which exchange H+ for cellular divalent cations, e.g., Mn2+, and thus dissipate ion gradients across the cytoplasmic membrane. The acid stress response of Lactobacillus brevis TMW 1.465 and h...
متن کاملCharacterization of a highly hop-resistant Lactobacillus brevis strain lacking hop transport.
Resistance to hops is a prerequisite for lactic acid bacteria to spoil beer. In this study we analyzed mechanisms of hop resistance of Lactobacillus brevis at the metabolism, membrane physiology, and cell wall composition levels. The beer-spoiling organism L. brevis TMW 1.465 was adapted to high concentrations of hop compounds and compared to a nonadapted strain. Upon adaptation to hops the met...
متن کاملMembrane-bound ATPase contributes to hop resistance of Lactobacillus brevis.
The activity of the membrane-bound H+-ATPase of the beer spoilage bacterium Lactobacillus brevis ABBC45 increased upon adaptation to bacteriostatic hop compounds. The ATPase activity was optimal around pH 5.6 and increased up to fourfold when L. brevis was exposed to 666 microM hop compounds. The extent of activation depended on the concentration of hop compounds and was maximal at the highest ...
متن کاملRole of plasmids in Lactobacillus brevis BSO 464 hop tolerance and beer spoilage.
Specific isolates of lactic acid bacteria (LAB) can grow in the harsh beer environment, thus posing a threat to brew quality and the economic success of breweries worldwide. Plasmid-localized genes, such as horA, horC, and hitA, have been suggested to confer hop tolerance, a trait required for LAB survival in beer. The presence and expression of these genes among LAB, however, do not universall...
متن کاملPyruvate metabolism in Lactobacillus brevis.
The pyruvate metabolism of LactobaciUus plantarum and Latobacillus arabino8su, which according to Bergey (1948) are identical organisms, has been studied by Rowatt (1951) and Nossal (1952). Both these homofermentative lactobacilli were shown to form 3-hydroxybutan-2-one (acetoin) as the main product of their pyruvate metabolism. No one appears to have studied the metabolism of pyruvate by any o...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 2007
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.00124-07