Effects of NaCl Concentration on the Behavior of and Transcriptome Analysis.

Foods

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Published: March 2022

The growth of bacteria is affected by environmental conditions, and unfavorable conditions will produce different degrees of stress on . The cells respond to the stress on the bacteria through changes in biological characteristics and transcriptomes. To study the effect of NaCl concentration on , we have determined the biological characteristics of the 0%, 1%, 2%, 3%, 5%, and 7% NaCl concentrations cultured to research the salt stress to bacteria. We found that the biological properties of cultured with different NaCl concentrations were different, and the expression of outer membrane proteins of changed when it was grown under different NaCl concentrations. When bacteria cultured in higher NaCl concentrations (3%, 5% and 7% NaCl), the sodium-type flagellar protein MotY was found. Finally, the transcriptome analysis of cultured with 0% NaCl and 7% NaCl was carried out to find out the differentially expressed genes. We found that the same gene have opposite up-regulated and down-regulated expression in two treatments, indicating that these types of genes are regulated different in low and high osmotic stress.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8955013PMC
http://dx.doi.org/10.3390/foods11060840DOI Listing

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