The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains
The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six <i>Lactiplantibacillus plantarum</i> strains against a mixture of 5 <i>Listeria monocytogenes</i> strains and to analyze the transcriptomic resp...
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| Format: | Article |
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MDPI AG
2021-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/4/320 |
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| author | Maria K. Syrokou Panagiota Stasinopoulou Spiros Paramithiotis Loulouda Bosnea Marios Mataragas Georgios K. Papadopoulos Panagiotis N. Skandamis Eleftherios H. Drosinos |
| author_facet | Maria K. Syrokou Panagiota Stasinopoulou Spiros Paramithiotis Loulouda Bosnea Marios Mataragas Georgios K. Papadopoulos Panagiotis N. Skandamis Eleftherios H. Drosinos |
| author_sort | Maria K. Syrokou |
| collection | DOAJ |
| description | The aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six <i>Lactiplantibacillus plantarum</i> strains against a mixture of 5 <i>Listeria monocytogenes</i> strains and to analyze the transcriptomic response of their <i>pln</i> genes. Parameters included 3 substrates (MRS broth, mMRS broth, WFE), 3 temperatures (20, 30, 37 °C), 2 initial pH values (5.0, 6.0), 2 NaCl concentrations (0.0, 1.8%) and 12 time points (ranging from 0 to 33 h). The transcriptomic response of the plantaricin genes to the aforementioned parameters was assessed after 21 h of growth. In general, plantaricin activity was strain dependent with that of <i>Lp. plantarum</i> strains LQC 2422, 2441, 2485 and 2516, harboring four <i>pln</i> genes, namely, <i>pln423</i> (<i>plαA</i>), <i>plαΒ</i>, <i>plαC</i> and <i>plαD</i>, reaching 2560 AU/mL. However, strains LQC 2320 and 2520, in which 18 <i>pln</i> genes were detected, namely, <i>plNC8a</i>, <i>plNC8b, plNC8c</i>, <i>plnL</i>, <i>plnR</i>, <i>plnJ</i>, <i>plnK</i>, <i>plnE</i>, <i>plnF</i>, <i>plnH</i>, <i>plnS</i>, <i>plnY</i>, <i>plNC8-IF</i>, <i>plNC8-HK</i>, <i>plnD</i>, <i>plnI</i>, <i>plnM</i> and <i>plnG</i>, exhibited plantaricin activity barely reaching 160 AU/mL. Substrate, temperature, initial pH value and strains significantly affected plantaricin activity, while NaCl had only a marginal effect. Similarly, growth substrate and temperature had a more pronounced effect than initial pH value on gene transcription. A strong correlation between the transcription of the genes belonging to the same locus was observed; however, only a weak correlation, if any, was observed between plantaricin activity and the transcription of the genes assessed. |
| first_indexed | 2024-03-10T04:10:04Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:10:04Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
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| series | Fermentation |
| spelling | doaj.art-4b0f867c62c144b0861bf7b2b809e7c72023-11-23T08:13:59ZengMDPI AGFermentation2311-56372021-12-017432010.3390/fermentation7040320The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> StrainsMaria K. Syrokou0Panagiota Stasinopoulou1Spiros Paramithiotis2Loulouda Bosnea3Marios Mataragas4Georgios K. Papadopoulos5Panagiotis N. Skandamis6Eleftherios H. Drosinos7Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos St., 45221 Ioannina, GreeceDepartment of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DIMITRA”, 3 Ethnikis Antistaseos St., 45221 Ioannina, GreeceFaculty of Crop Science, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceDepartment of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos St., 11855 Athens, GreeceThe aim of the present study was to assess the effect of sourdough related parameters on the growth and plantaricin activity of six <i>Lactiplantibacillus plantarum</i> strains against a mixture of 5 <i>Listeria monocytogenes</i> strains and to analyze the transcriptomic response of their <i>pln</i> genes. Parameters included 3 substrates (MRS broth, mMRS broth, WFE), 3 temperatures (20, 30, 37 °C), 2 initial pH values (5.0, 6.0), 2 NaCl concentrations (0.0, 1.8%) and 12 time points (ranging from 0 to 33 h). The transcriptomic response of the plantaricin genes to the aforementioned parameters was assessed after 21 h of growth. In general, plantaricin activity was strain dependent with that of <i>Lp. plantarum</i> strains LQC 2422, 2441, 2485 and 2516, harboring four <i>pln</i> genes, namely, <i>pln423</i> (<i>plαA</i>), <i>plαΒ</i>, <i>plαC</i> and <i>plαD</i>, reaching 2560 AU/mL. However, strains LQC 2320 and 2520, in which 18 <i>pln</i> genes were detected, namely, <i>plNC8a</i>, <i>plNC8b, plNC8c</i>, <i>plnL</i>, <i>plnR</i>, <i>plnJ</i>, <i>plnK</i>, <i>plnE</i>, <i>plnF</i>, <i>plnH</i>, <i>plnS</i>, <i>plnY</i>, <i>plNC8-IF</i>, <i>plNC8-HK</i>, <i>plnD</i>, <i>plnI</i>, <i>plnM</i> and <i>plnG</i>, exhibited plantaricin activity barely reaching 160 AU/mL. Substrate, temperature, initial pH value and strains significantly affected plantaricin activity, while NaCl had only a marginal effect. Similarly, growth substrate and temperature had a more pronounced effect than initial pH value on gene transcription. A strong correlation between the transcription of the genes belonging to the same locus was observed; however, only a weak correlation, if any, was observed between plantaricin activity and the transcription of the genes assessed.https://www.mdpi.com/2311-5637/7/4/320transcriptomic response<i>pln</i> locusbacteriocins |
| spellingShingle | Maria K. Syrokou Panagiota Stasinopoulou Spiros Paramithiotis Loulouda Bosnea Marios Mataragas Georgios K. Papadopoulos Panagiotis N. Skandamis Eleftherios H. Drosinos The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains Fermentation transcriptomic response <i>pln</i> locus bacteriocins |
| title | The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains |
| title_full | The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains |
| title_fullStr | The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains |
| title_full_unstemmed | The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains |
| title_short | The Effect of Incubation Temperature, Substrate and Initial pH Value on Plantaricin Activity and the Relative Transcription of <i>pln</i> Genes of Six Sourdough Derived <i>Lactiplantibacillus plantarum</i> Strains |
| title_sort | effect of incubation temperature substrate and initial ph value on plantaricin activity and the relative transcription of i pln i genes of six sourdough derived i lactiplantibacillus plantarum i strains |
| topic | transcriptomic response <i>pln</i> locus bacteriocins |
| url | https://www.mdpi.com/2311-5637/7/4/320 |
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