Adaptive Properties of  Arthrobacter agilis  Strain wb28 Isolated from Wheat Bran

N. Yu. Sharova; Шарова Н. Ю.; A. O. Prichepa; Причепа А. О.; O. P. Sverdlova; Свердлова О. П.; A. A. Printseva; Принцева А. А.

doi:10.31857/S0026365622600766

Adaptive Properties of Arthrobacter agilis Strain wb28 Isolated from Wheat Bran

Authors: Sharova N.Y.¹, Prichepa A.O.¹, Sverdlova O.P.¹, Printseva A.A.¹
Affiliations:
1. All‑Russia Research Institute for Food Additives, Branch of Gorbatov Federal Research Center for Food Systems, Russian Academy of Sciences
Issue: Vol 92, No 5 (2023)
Pages: 500-509
Section: EXPERIMENTAL ARTICLES
URL: https://ogarev-online.ru/0026-3656/article/view/140510
DOI: https://doi.org/10.31857/S0026365622600766
EDN: https://elibrary.ru/AMRGHT
ID: 140510

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Abstract

—The article presents the results of a study of some adaptive properties of a bacterial isolate from wheat bran, identified by the 16S rRNA gene as an Arthrobacter agilis strain. According to the literature data, A. agilis does not belong to the dominant bacterial species of wheat microbial associations and activates growth at low ambient temperatures. The studied A. agilis strain showed poor growth in a microbial consortium when an aqueous suspension of wheat bran, partially fermented at 28 ± 1°C by the native microbiota, was plated on a dense MPA medium and produced the pigment after three weeks of storage at 4 ± 1°C. Moderate growth of bacteria without increased pigmentation was observed during its subsequent transfer after low-temperature storage on agar media containing carbohydrates and nitrogen compounds, mineral salts, and vitamins that were more easily utilized than native bran. The growth of colonies upon plating on such media increased in the series: thermally fermented wheat bran → HMF agar → LB (without salt). It was revealed that the A. agilis strain, which was not typical of the wheat bran microflora, under the influence of osmotic and/or temperature shock (in response to a sharp change in the NaCl concentration and/or a difference in ambient temperatures) produced pigments both in agar and liquid cultures. According to the results of spectral analysis, the pigment was assigned to carotenoids and tentatively identified as bacterioruberin. Quantitative evaluation showed that, under stress conditions during submerged cultivation, the studied strain A. agilis wb28 was able to synthesize the pigment at the level of 52.8 mg/L (17.2 mg/g biomass).

Keywords

wheat bran, Arthrobacter agilis wb28, osmotic shock, cold shock, bacterioruberin, pigment

References

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