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Responses of Issatchenkia terricola WJL-G4 upon Citric Acid Stress
Authors:Xinyi Liu  Ying Tang  Weiyu Ning  Yihong Bao  Ting Luo  Jinling Wang
Affiliation:1.School of Forestry, Northeast Forestry University, No. 26, Hexing Street, Harbin 150040, China; (X.L.); (Y.T.); (Y.B.);2.Heilongjiang Weiliang Biological Technology Co., Ltd., No. 45, Yanxing Street, Harbin 150001, China;3.Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, No. 26, Hexing Street, Harbin 150040, China;4.State Key Laboratory of Food Science and Technology, Nanchang University, No. 999, Xuefu Street, Nanchang 330047, China
Abstract:This study aimed to elucidate the responses of a novel characterized Issatchenkia terricola WJL-G4 against citric acid stress by performing physiological analysis, morphology observation, and structural and membrane fatty acid composition analysis. The results showed that under citric acid stress, the cell vitality of I. terricola WJL-G4 was reduced. The cell morphology changed with the unclear, uncompleted and thinner cell wall, and degraded the cell structure. When the citric acid concentration was 20 g/L, I. terricola WJL-G4 could tolerate citric acid and maintain the cell structure by increasing the intracellular pH, superoxide dismutase activity, and contents of unsaturated fatty acids. As the citric acid concentration was ≥80 g/L, the stress has exceeded the cellular anti-stress ability, causing substantial cell damage. The cell membrane permeability, the content of membrane lipids, malondialdehyde and superoxide anion increased, but the intracellular pH and superoxide dismutase activities decreased, accompanying the increase of citric acid concentrations. The findings of this work provided a theoretical basis for the responsive mechanism of I. terricola WJL-G4 under high concentrations of citric acid, and can serve as a reference for biological acid reduction in fruit processing.
Keywords:Issatchenkia terricola WJL-G4   citric acid stress   membrane permeability   membrane fatty acids
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