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Hydroxypropyl β‐cyclodextrin improving multiple stresses tolerance of Lactococcus lactis subsp. lactis
Author(s) -
Cui Lianming,
Lin Songyang,
Yi Juanjuan,
Liu Xin,
Hao Limin,
Ji Yizhi,
Lu Laizheng,
Ji Zhenyu,
Kang Qiaozhen,
Lu Jike
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15148
Subject(s) - lactococcus lactis , starter , food science , chemistry , fermentation , cyclodextrin , dairy industry , probiotic , bacteria , biochemistry , biology , lactic acid , genetics
L. lactis is known as industrial starter in the fermentation of dairy and meat products, and it plays an important role in human health as an edible probiotic. During industrial production, L. lactis often experiences different stresses that delay the growth and decrease the survival in some serious conditions. In this study, the protective effects of hydroxypropyl β‐cyclodextrin (HP β‐CD) on L. lactis under multiple stresses were investigated. The microbial cells were treated with different stresses including heat, NaCl, cold, and H 2 O 2 stresses, and the results were showed by measuring the OD 600 or spot plating method. The growth and tolerance were improved when HP β‐CD was added during different stress conditions, better than that of trehalose. Besides, the scanning electron microscopic and fluorescence spectrum studies showed that HP β‐CD could combine with L. lactis to protect the cell structure, suggesting that HP β‐CD may act as a protective agent of L. lactis . Therefore, HP β‐CD could be considered as a potential protective agent to be applied in food industry, and its protective mechanism on L. lactis still needs further investigation.