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Article

Metabolomic Differences between Viable but Nonculturable and Recovered Lacticaseibacillus paracasei Zhang

by
Huiying Wang
1,2,3,†,
Yuhong Zhang
1,2,3,†,
Lixia Dai
1,2,3,
Xiaoyu Bo
1,2,3,
Xiangyun Liu
1,2,3,
Xin Zhao
1,2,3,
Jie Yu
1,2,3,
Lai-Yu Kwok
1,2,3 and
Qiuhua Bao
1,2,3,*
1
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China
2
Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China
3
Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Foods 2023, 12(18), 3472; https://doi.org/10.3390/foods12183472
Submission received: 10 August 2023 / Revised: 14 September 2023 / Accepted: 15 September 2023 / Published: 18 September 2023
(This article belongs to the Special Issue Lactic Acid Bacteria and Their Metabolites: Industrial and Health Applications — 2nd Edition)
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Abstract

The fermentation process can be affected when the starter culture enters the viable but nonculturable (VBNC) state. Therefore, it is of interest to investigate how VBNC cells change physiologically. Lacticaseibacillus (L.) paracasei Zhang is both a probiotic and a starter strain. This study aimed to investigate the metabolomic differences between VBNC and recovered L. paracasei Zhang cells. First, L. paracasei Zhang was induced to enter the VBNC state by keeping the cells in a liquid de Man–Rogosa–Sharpe (MRS) medium at 4 °C for 220 days. Flow cytometry was used to sort the induced VBNC cells, and three different types of culture media (MRS medium, skim milk with 1% yeast extract, and skim milk) were used for cell resuscitation. Cell growth responses in the three types of recovery media suggested that the liquid MRS medium was the most effective in reversing the VBNC state in L. paracasei Zhang. Metabolomics analysis revealed 25 differential metabolites from five main metabolite classes (amino acid, carbohydrate, lipid, vitamin, and purine and pyrimidine). The levels of L-cysteine, L-alanine, L-lysine, and L-arginine notably increased in the revived cells, while cellulose, alginose, and guanine significantly decreased. This study confirmed that VBNC cells had an altered physiology.
Keywords: probiotic; lactobacilli; viable but nonculturable state (VBNC); cell sorting; cell recovery probiotic; lactobacilli; viable but nonculturable state (VBNC); cell sorting; cell recovery

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MDPI and ACS Style

Wang, H.; Zhang, Y.; Dai, L.; Bo, X.; Liu, X.; Zhao, X.; Yu, J.; Kwok, L.-Y.; Bao, Q. Metabolomic Differences between Viable but Nonculturable and Recovered Lacticaseibacillus paracasei Zhang. Foods 2023, 12, 3472. https://doi.org/10.3390/foods12183472

AMA Style

Wang H, Zhang Y, Dai L, Bo X, Liu X, Zhao X, Yu J, Kwok L-Y, Bao Q. Metabolomic Differences between Viable but Nonculturable and Recovered Lacticaseibacillus paracasei Zhang. Foods. 2023; 12(18):3472. https://doi.org/10.3390/foods12183472

Chicago/Turabian Style

Wang, Huiying, Yuhong Zhang, Lixia Dai, Xiaoyu Bo, Xiangyun Liu, Xin Zhao, Jie Yu, Lai-Yu Kwok, and Qiuhua Bao. 2023. "Metabolomic Differences between Viable but Nonculturable and Recovered Lacticaseibacillus paracasei Zhang" Foods 12, no. 18: 3472. https://doi.org/10.3390/foods12183472

APA Style

Wang, H., Zhang, Y., Dai, L., Bo, X., Liu, X., Zhao, X., Yu, J., Kwok, L.-Y., & Bao, Q. (2023). Metabolomic Differences between Viable but Nonculturable and Recovered Lacticaseibacillus paracasei Zhang. Foods, 12(18), 3472. https://doi.org/10.3390/foods12183472

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