title: Isolation and Analysis of Salt Response ofLactobacillusplantarumFS5-5 fromDajiang.
abstract: From 15 samples ofdajiangcollected in northeast of China, three salt resistant lactic acid bacteria were isolated and identified asLactobacillusplantarumthrough physiological studies and 16S rDNA sequence alignment.L. plantarumFS5-5 showed better growth in an environment with 12 % (w/v) NaCl than the other two strains. The expression of proteins extracted fromL.plantarumFS5-5 cultured in de Man, Rogosa, and Sharp (MRS) containing 0, 3, 6 and 9 % (w/v) NaCl was analyzed by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) and liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). The results showed that 42 kinds of proteins were identified, which could be divided into three groups: 27 kinds of proteins related to protein synthesis and degradation, six kinds of proteins related to carbohydrate metabolism and energy metabolism, nine proteins related to nucleic acid metabolism. Overexpression of these proteins imply that a series of changes have occurred in the process of protein synthesis and degradation, carbohydrate metabolism, energy metabolism and nucleic acid metabolism afterL.plantarumFS5-5 exposed to salt stress. All these proteins may have effects on the salt-tolerant characteristics of theL.plantarumFS5-5.
authors: College of Food Science, Shenyang Agricultural University, Shenyang, 110866 People's Republic of China.
authors: Xuefei
authors: X
authors: Song
authors: College of Food Science, Shenyang Agricultural University, Shenyang, 110866 People's Republic of China.
authors: Qianqian
authors: Q
authors: Wang
authors: College of Food Science, Shenyang Agricultural University, Shenyang, 110866 People's Republic of China.
authors: Xin
authors: X
authors: Xu
authors: College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866 People's Republic of China.
authors: Jingwei
authors: J
authors: Lin
authors: College of Food Science, Shenyang Agricultural University, Shenyang, 110866 People's Republic of China.
authors: Xiaorui
authors: X
authors: Wang
authors: College of Food Science, Shenyang Agricultural University, Shenyang, 110866 People's Republic of China.
authors: Yating
authors: Y
authors: Xue
authors: College of Food Science, Shenyang Agricultural University, Shenyang, 110866 People's Republic of China ; Key Laboratory of Industrial Biotechnology, Ministry of Education, and School of Biotechnology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China.
authors: Rina
authors: R
authors: Wu
authors: College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, 110866 People's Republic of China.
authors: Yingfeng
authors: Y
authors: An
keywords: Dajiang; Lactobacillusplantarum FS5-5; NaCl; Protein