嗜盐四球菌,嗜盐乳酸菌(LAB),在高盐发酵食品的生产中起着重要作用。一般来说,当面对竞争和日益恶劣的发酵环境时,生物膜的形成有利于细胞的适应性。在这项工作中,研究了嗜盐芽孢杆菌的生物膜形成能力。结果表明,盐分含量为3-9%时,0-6%乙醇含量,pH7.0,30°C,和不锈钢表面。共聚焦激光扫描显微镜(CLSM)分析显示出致密而平坦的生物膜,厚度约为24μm,更大量的活细胞位于生物膜表面附近,更多的死细胞位于底部。蛋白质,多糖,胞外DNA(eDNA),和腐殖质样物质都被证明参与了生物膜的形成。较高的基本表面电荷,更大的亲水性,在生物膜中生长的嗜盐菌中检测到较低的细胞内乳酸脱氢酶(LDH)活性。原子力显微镜(AFM)成像显示,嗜盐菌的生物膜培养物比浮游细胞具有更强的表面粘附力。生物膜中的细胞在酸胁迫下表现出更高的细胞活力,乙醇应激,热应力,和氧化应激。此外,嗜盐菌生物膜对金黄色葡萄球菌和鼠伤寒沙门氏菌具有聚集活性和抗生物膜活性。研究中提出的结果可能有助于增强嗜盐菌的胁迫耐受性,并在发酵食品生产过程中利用其对食源性病原体的拮抗活性。
Tetragenococcus halophilus, a halophilic lactic acid bacterium (LAB), plays an important role in the production of high-salt fermented foods. Generally, formation of biofilm benefits the fitness of cells when faced with competitive and increasingly hostile fermented environments. In this work, the biofilm-forming capacity of T. halophilus was investigated. The results showed that the optimal conditions for biofilm formation by T. halophilus were at 3-9% salt content, 0-6% ethanol content, pH 7.0, 30°C, and on the surface of stainless steel. Confocal laser scanning microscopy (CLSM) analysis presented a dense and flat biofilm with a thickness of about 24 μm, and higher amounts of live cells were located near the surface of biofilm and more dead cells located at the bottom. Proteins, polysaccharides, extracellular-DNA (eDNA), and humic-like substances were all proved to take part in biofilm formation. Higher basic surface charge, greater hydrophilicity, and lower intracellular lactate dehydrogenase (LDH) activities were detected in T. halophilus grown in biofilms. Atomic force microscopy (AFM) imaging revealed that biofilm cultures of T. halophilus had stronger surface adhesion forces than planktonic cells. Cells in biofilm exhibited higher cell viability under acid stress, ethanol stress, heat stress, and oxidative stress. In addition, T. halophilus biofilms exhibited aggregation activity and anti-biofilm activity against Staphylococcus aureus and Salmonella Typhimurium. Results presented in the study may contribute to enhancing stress tolerance of T. halophilus and utilize their antagonistic activities against foodborne pathogens during the production of fermented foods.