Xylan-mediated aggregation of Lactobacillus brevis and its relationship with the surface properties and mucin-mediated aggregation of the bacteria |
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| Authors: | Katsuichi Saito Toshihide Nakamura Isao Kobayashi Mayumi Ohnishi-Kameyama Hitomi Ichinose Keitarou Kimura |
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| Institution: | 1. National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Japank.saito@affrc.go.jp;3. National Food Research Institute, National Agriculture and Food Research Organization (NARO), Tsukuba, Japan;4. Department of Bioscience and Biotechnology, Faculty of Agriculture, Shinshu University, Minami-minowa, Japan |
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| Abstract: | Some Lactobacillus brevis strains were found to aggregate upon the addition of xylan after screening for lactic acid bacteria that interact with plant materials. The S-layer proteins of cell surface varied among the strains. The strains that displayed xylan-mediated aggregation retained its ability even after the removal of S-layer proteins. L. brevis had negative zeta potentials. A correlation between the strength of aggregation and zeta potential was not observed. However, partial removal of S-layer proteins resulted in decreases in the electric potential and aggregation ability of some strains. Therefore, xylan-mediated aggregation of L. brevis was considered to be caused by an electrostatic effect between the cells and xylan. L. brevis also aggregated in the presence of mucin, and the strengths of aggregation among the strains were similar to that induced by xylan. Thus, xylan- and mucin-mediated L. brevis aggregation was supposed to be caused by a similar mechanism. |
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| Keywords: | Lactobacillus brevis aggregation surface layer protein xylan mucin |
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