Co-culture with Tetragenococcus halophilus changed the response of Zygosaccharomyces rouxii to salt stress |
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| Institution: | 1. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China;2. Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu 610065, China;3. Luzhou Pinchuang Technology CO.,LTD, Luzhou 646000, China;1. Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, People’s Republic of China;2. Shanxi Mubiao Cattle Industry Co. Ltd., Lvliang, 032107, People’s Republic of China;3. Luzhou Laojiao Group Co., Ltd., Luzhou, 646000, People’s Republic of China;1. School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China;2. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu 610106, PR China;1. College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China;2. Qianhe Condiment and Food Co., Ltd, Meishan 620000, China;3. School of Liquor-Making Engineering, Sichuan University Jinjiang College, Meishan 620860, China;4. Akashi National College of Technology, Akashi 674-8501, Japan;1. Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea;2. Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea |
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| Abstract: | Zygosaccharomyces rouxii and Tetragenococcus halophilus exhibit remarkable salt tolerance and play roles in high-salt fermented food production. This study investigated the effect of co-culture with T. halophilus on Z. rouxii based on analysis of the viability of Z. rouxii in high-salt environments, the plasma membrane integrity, Na+, K+-ATPase activity, amino acid content of Z. rouxii cell after salt stress and organic acids assay. The results showed both T. halophilus broth supernatant and intracellular component of T. halophilus increased the viability of Z. rouxii in the 12 % environment. Co-cultured Z. rouxii cells maintained better plasma membrane integrity and lowered Na+, K+-ATPase activity than single-cultured after salt stress. Co-cultured Z. rouxii cells exhibited higher contents of aspartic acid, threonine, serine, asparagine, glutamic acid, alanine, α-amino-n-butyric acid, methionine, homo-cystine, arginine and proline compared with single-cultured after salt stress. More contents of propionic acid, lactic acid and L-pyroglutamic acid and lower contents of L-malic acid and citric acid were detected in co-culture broth. This study shows preculture of T. halophilus and then co-culture with Z. rouxii enhanced the viability of Z. rouxii in high-salt environment. The results may contribute to further understand the interactions between Z. rouxii and T. halophilus in high-salt environments. |
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| Keywords: | Co-culture Salt stress |
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