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Publishing Language: Chinese | Open Access

Comparative Analysis of Cellular Components of Lactobacillus delbrueckii subsp. bulgaricus ND02 in Normal and Viable but Non-culturable State by Raman Spectroscopy

Qiuhua BAO1 ( ), Xuebo MA1, Yan REN2, Lina WANG1, Yuhong ZHANG1, Lixia DAI1
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014016, China
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Abstract

In this study, scanning electron microscopy (SEM) and single-cell Raman spectroscopy (SCRS) were used to analyze the differences in the cellular morphology and intracellular macromolecular compounds of Lactobacillus delbrueckii subsp. bulgaricus ND02 in the normal and viable but non-cultivable (VBNC) states. The SEM results showed that the VBNC cells, with a wrinkled surface, were shorter and thicker than the normal ones. The Raman spectra of the VBNC cells were significantly different from those of the normal cells, mainly in terms of 12 peaks, such as 1673, 1650, 1459, 1030, and 1005 cm-1, reflecting changes in intracellular biomacromolecules such as proteins and nucleic acids. It was shown that L. delbrueckii subsp. bulgaricus ND02 could adapt to adverse environments by regulating the metabolism of proteins, nucleic acids and lipids when induced to enter into VBNC state. The results also confirmed that single-cell Raman spectroscopy can allow non-destructive label-free detection of macromolecules inside normal and VBNC cells of L. delbrueckii subsp. bulgaricus ND02.

CLC number: Q939.97 Document code: A Article ID: 1002-6630(2022)10-0114-05

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Food Science
Pages 114-118

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Cite this article:
BAO Q, MA X, REN Y, et al. Comparative Analysis of Cellular Components of Lactobacillus delbrueckii subsp. bulgaricus ND02 in Normal and Viable but Non-culturable State by Raman Spectroscopy. Food Science, 2022, 43(10): 114-118. https://doi.org/10.7506/spkx1002-6630-20210628-314

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Received: 28 June 2021
Published: 25 May 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).