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Stress response of lactobacillus delbrueckii ssp. bulgaricus: the importance of the growth pH

dc.contributor.authorSilva, Joana
dc.contributor.authorCarvalho, Ana Sofia
dc.contributor.authorFerreira, Rita
dc.contributor.authorTeixeira, Paula
dc.contributor.authorGibbs, Paul
dc.date.accessioned2011-10-20T18:16:09Z
dc.date.available2011-10-20T18:16:09Z
dc.date.issued2006
dc.description.abstractThe degree of thermotolerance conferred on Lactobacillus delbrueckii ssp. bulgaricus, by an acid shock or a heat shock, when cells were grown in controlled and non-controlled pH conditions, during exponential and stationary growth phases, was evaluated. For exponential phase cells, thermotolerance was enhanced by submitting the cells to prior heat or acid shocks independently of the pH of growth conditions. Stationary phase cells were significantly more resistant to heating than cells in the exponential phase but only when growth occurred under non-controlled pH. Induced thermotolerance in stationary phase cells, was only observed for cells grown under controlled pH. Except for cells in the stationary growth phase grown under non-controlled pH, the heat or acid shock treatments resulted in an intracellular increase in the well - known heat shock proteins, GroES and GroEL. The presence of chloramphenicol negated the heat shock response and production of GroES and GroEL, confirming that de novo protein synthesis was involved in cell protection. These proteins were also identified in stationary phase cells grown under non-controlled pH, suggesting their involvement in induced thermotolerance during growth at low pH. Very few studies have investigated the response of stationary phase cells. The evaluation development of the response to sub-lethal stresses as a function of the pH conditions during growth is a new insight;. In fact, it was demonstrated that the pH of growth is a crucial factor.por
dc.identifier.citationSILVA, Joana... [et al.] - Stress response of lactobacillus delbrueckii ssp. bulgaricus: the importance of the growth pH. Journal of Food Technology. ISSN 0022-1163. Vol. 4, n.º 2 (2006), p. 166-171por
dc.identifier.urihttp://hdl.handle.net/10400.14/6563
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherMedwellpor
dc.relation.publisherversionhttp://medwelljournals.com/abstract/?doi=jftech.2006.166.171por
dc.subjectHeat shock proteinpor
dc.subjectL. bulgaricuspor
dc.subjectGrowth phasepor
dc.subjectStress responsepor
dc.subjectThermotolerancepor
dc.subjectPhpor
dc.titleStress response of lactobacillus delbrueckii ssp. bulgaricus: the importance of the growth pHpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameSilva
person.familyNameTeixeira
person.familyNameGibbs
person.givenNameJoana
person.givenNamePaula
person.givenNamePaul
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0002-6580-4363
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id7005895206
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication42069f79-2050-47f2-a42b-fab5c301e9a3
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication218d85c8-40f4-42c0-9a47-4e8ad9f72a96
relation.isAuthorOfPublication.latestForDiscoveryb918d4a2-b9f9-4c56-8318-111625e4d58b

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