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Evaluation of Plantaricin Genes Expression During Fermentation of Raphanus sativus Roots with a Plantaricin-Producing Lactobacillus plantarum Starter

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Abstract

The aim of the present study was to assess the transcription of the plnE/F, plnN, plnG, plnD and plnI genes during lactic acid fermentation of radish (Raphanus sativus) roots by Lactobacillus plantarum strain LQC 740 at 20 and 30 °C. At both temperatures, this strain dominated the fermentation process, as indicated by (GTG)5 analysis. A total of five pln genes were detected in the genome of this strain, namely plnE/F, plnN, plnG, plnD and plnI. Regarding plantaricin genes expression, no regulation was observed in the majority of the samples at both temperatures, therefore, the transcription of the pln genes was not affected by the experimental conditions, i.e. radish fermentation vs. growth in MRS broth. Although transcription of the pln genes was similar between the two conditions, bacteriocin activity was different. The maximum plantaricin activity was 87.5 AU/mL during radish fermentation and 700 AU/mL during growth in MRS broth. Thus, no apparent correlation between bacteriocin activity and transcription level of the five pln genes could be established.

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Authors and Affiliations

  1. Laboratory of Food Quality Control and Hygiene, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece

    Spiros Paramithiotis, Eleni Pardali & Eleftherios H. Drosinos

  2. Department of Food Technology, Technological Educational Institute of Peloponnese, 24100, Kalamata, Greece

    Marina Papadelli

  3. Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization “DEMETER”, Ethnikis Antistaseos 3, 45221, Ioannina, Greece

    Marios Mataragas

Authors
  1. Spiros Paramithiotis
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  2. Marina Papadelli
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  3. Eleni Pardali
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  4. Marios Mataragas
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  5. Eleftherios H. Drosinos
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Correspondence to Spiros Paramithiotis.

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Paramithiotis, S., Papadelli, M., Pardali, E. et al. Evaluation of Plantaricin Genes Expression During Fermentation of Raphanus sativus Roots with a Plantaricin-Producing Lactobacillus plantarum Starter. Curr Microbiol 76, 909–916 (2019). https://doi.org/10.1007/s00284-019-01708-6

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  • DOI: https://doi.org/10.1007/s00284-019-01708-6

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