ArticleScientific reports2020
Characterization of transcriptional response of Lactobacillus plantarum under acidic conditions provides insight into bacterial adaptation in fermentative environments.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 26 citations in OpenAlex.
- Challenges and Technological Strategies to Enhance Probiotic Viability in Non-Dairy Food Matrices.Molecules (Basel, Switzerland) · 2026Review
- Robustness-by-design for Probiotic Foods: Mechanisms, Non-thermal Stress Conditioning, and Engineered Microenvironments.Probiotics and antimicrobial proteins · 2026Review
- Revealing the Characteristics and Correlations Among Microbial Communities, Functional Genes, and Vital Metabolites Through Metagenomics in Henan Mung Bean Sour.Microorganisms · 2025Article
- Recent Advances in the Understanding of Stress Resistance Mechanisms in Probiotics: Relevance for the Design of Functional Food Systems.Probiotics and antimicrobial proteins · 2025Review
- Evaluation of Safety and Probiotic Properties ofFood science & nutrition · 2025Article
- Systematic elucidation of independently modulated genes in Lactiplantibacillus plantarum reveals a trade-off between secondary and primary metabolism.Microbial biotechnology · 2024Article
- Key Stress Response Mechanisms of Probiotics During Their Journey Through the Digestive System: A Review.Probiotics and antimicrobial proteins · 2023Review
- Dose-Dependent Inhibitory Effect of ProbioticPathogens (Basel, Switzerland) · 2023Article
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Authors and funding
2 authors at 1 institution in 1 country.
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Abstract
Lactic acid bacteria (LAB) play an important role in kimchi fermentation by metabolizing raw materials into diverse metabolites. Bacterial adaptation is therefore a crucial element of fermentation. In this study, we investigated the transcriptional changes of Lactobacillus plantarum under acidic conditions to evaluate the elements of bacterial adaptation critical for fermentation. Differentially expressed genes (DEGs) have shown that transport function is primarily affected by acidic conditions. Five of the 13 significantly down-regulated genes and 7 of the 25 significantly up-regulated genes were found to have transport-related functions. We quantified the intracellular leucine content of bacteria grown at different pH ranges, determining that optimal bacterial leucine transport could be controlled by acidity during fermentation. Inhibition of L. plantarum growth was investigated and compared with other LAB at a pH range of 6.2-5.0. Interestingly, valinomycin inhibited L. plantarum growth from pH 6.2 to 5.0. This showed that L. plantarum had a wider range of transport functions than other LAB. These results suggested that L. plantarum had robust transport functions, and that this was the crucial factor for bacterial adaptation during fermentation.
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