title: Characterization of Lactobacillus brevis L62 strain, highly tolerant to copper ions.
abstract: Lactic acid bacteria (LAB) as starter culture in food industry must be suitable for large-scale industrial production and possess the ability to survive in unfavorable processes and storage conditions. Approaches taken to address these problems include the selection of stress-resistant strains. In food industry, LAB are often exposed to metal ions induced stress. The interactions between LAB and metal ions are very poorly investigated. Because of that, the influence of non-toxic, toxic and antioxidant metal ions (Zn, Cu, and Mn) on growth, acid production, metal ions binding capacity of wild and adapted species of Leuconostoc mesenteroides L3, Lactobacillus brevis L62 and Lactobacillus plantarum L73 were investigated. The proteomic approach was applied to clarify how the LAB cells, especially the adapted ones, protect themselves and tolerate high concentrations of toxic metal ions. Results have shown that Zn and Mn addition into MRS medium in the investigated concentrations did not have effect on the bacterial growth and acid production, while copper ions were highly toxic, especially in static conditions. Leuc. mesenteroides L3 was the most efficient in Zn binding processes among the chosen LAB species, while L. plantarum L73 accumulated the highest concentration of Mn. L. brevis L62 was the most copper resistant species. Adaptation had a positive effect on growth and acid production of all species in the presence of copper. However, the adapted species incorporated less metal ions than the wild species. The exception was adapted L. brevis L62 that accumulated high concentration of copper ions in static conditions. The obtained results showed that L. brevis L62 is highly tolerant to copper ions, which allows its use as starter culture in fermentative processes in media with high concentration of copper ions.
authors.affiliation: Faculty of Food Technology and Biotechnology, Laboratory for Fermentation and Yeast Technology, Pierottijeva 6, 10000 Zagreb, Croatia. jmrvcic@pbf.hr
authors.forename: Jasna
authors.initials: J
authors.lastname: Mrvčić
authors.forename: Ana
authors.initials: A
authors.lastname: Butorac
authors.forename: Ema
authors.initials: E
authors.lastname: Solić
authors.forename: Damir
authors.initials: D
authors.lastname: Stanzer
authors.forename: Višnja
authors.initials: V
authors.lastname: Bačun-Družina
authors.forename: Mario
authors.initials: M
authors.lastname: Cindrić
authors.forename: Vesna
authors.initials: V
authors.lastname: Stehlik-Tomas
mesh_terms: D002412:Cations / Q000633:toxicity; D003300:Copper / Q000378:metabolism / Q000633:toxicity*; D003470:Culture Media; D005285:Fermentation; D005516:Food Microbiology / Q000379:methods; D007477:Ions / Q000378:metabolism*; D052196:Levilactobacillus brevis / Q000737:chemistry / Q000187:drug effects* / Q000254:growth & development / Q000378:metabolism; D048191:Lactiplantibacillus plantarum / Q000254:growth & development / Q000378:metabolism; D040901:Proteomics / Q000379:methods
chemical_list: D002412:Cations; D003470:Culture Media; D007477:Ions; D003300:Copper