Abstract
Lactobacillus helveticus is an important lactic acid bacterium. The strains used in this study have proven probiotic function, and the potential to produce functional dairy products and bioactive peptides. To explore the effects of vitamins on the growth of L. helveticus, a chemically defined medium was designed and nine vitamins were tested. Pantothenic acid (Vb5), vitamin C (Vc), and biotin were necessary for the growth of L. helveticus CICC 22171. These three vitamins had an important effect on the glucose metabolism and energy metabolism of strain CICC 22171. Through transcriptomic analysis, we found that three vitamins were related to the synthesis of fatty acids and participate in the energy supply of the cells. Additionally, Vb5 was involved in the metabolism of bacterial proteins and lipids and was related to the activity of various enzymes. The results indicated that Vc was involved in protein metabolism, and biotin affected the intracellular transport mechanism of bacteria. The ability of vitamins to promote the growth of the strain was verified in skim milk medium. The results indicated that Vc, biotin, and Vb5 could promote the proliferation of L. helveticus but had no significant effect on Lactobacillus bulgaricus.
Highlights
Lactic acid bacteria (LAB) are very important microorganisms in the food industry
The vitamin-deficient medium refers to a medium in which a specific vitamin was absent from the chemically defined medium (CDM)
The Enzyme Activity and Gene Expression of Glucose Metabolism Compared with the CK group, the four enzymes, HK, PFK, pyruvate kinase (PK), and lactate dehydrogenase (LDH), were suppressed in vitamin-deficient medium (Table 3), especially in the vitamin C (Vc), biotin, and Vitamin b5 (Vb5) vitamin-deficient medium groups, where the enzyme activities were significantly lower than those of the other groups, indicating that the three vitamins had a greater impact on the glucose metabolism and energy metabolism of strain Center of Industrial Culture Collection (CICC) 22171
Summary
Lactic acid bacteria (LAB) are very important microorganisms in the food industry. Lactobacillus helveticus (L. helveticus), which belongs to LAB group, was first isolated from cheese products. It is widely used in food industry, especially in dairy products such as Swiss cheeses (Emmental, Comte) and Italian cheeses (Parmigiano Reggiano, Grana Padano, and Provolone) (Vinderola et al, 2007). It has the potential to produce bioactive peptides or bacteriocins in fermented dairy products when associated with prebiotics. It can be considered as a multifunctional LAB in the food industry (Giraffa, 2014)
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