Cell surface and stress tolerance properties of a newly isolated Lactobacillus plantarum Ch1

Kumara, M. and Dhillonb, S. and Singhala, A. and Sooda, A. and Ghosha, M. and Gangulia, A. (2011) Cell surface and stress tolerance properties of a newly isolated Lactobacillus plantarum Ch1. Acta Alimentaria, 40 (1). pp. 38-44. ISSN 0139-3006

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Abstract

We investigated the role of salt, ethanol, hydrogen peroxide on the survival and cell surface hydrophobicity (CSH) of Lactobacillus plantarum Ch1 possessing probiotic properties. Survivability of the strain exposed to elevated (3.40 M) ethanol concentration, salt (0.5–2 M), hydrogen peroxide (0.029–0.29 M) was not significantly (P>0.01) affected. With the sole exception of oxidative stress, CSH of intact Lactobacillus plantarum Ch1 increased linearly to the respective stress doses, the observed relationships were supported by strong positive correlations between elevated stress levels and increasing CSH values, suggesting a concentration dependent change in CSH of intact cells. The results of our study imply CSH to be a predominant factor for Lactobacillus plantarum Ch1 to endure stress conditions and may be of substantial importance during designing probiotic foods/beverages containing this strain.

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