Identification of Salt Stress Responsive Protein in Lactobacillus Paracasei LN-1 Using SDS-PAGE

Lactic acid bacteria (LAB) are widely used in fermentation industry, not only because LAB can form the food texture and key flavor, but also due to their contribution to the health of human. During the industrial processes, LAB always confront with different environmental stress, including salt stress. In the present study, salt stress response of a potential probiotic bacterium Lactobacillus paracasei LN-1 which isolated in Chinese traditional fermented food suan-cai was examined using SDS-PAGE at the protein level. The results showed that a small heat shock protein was found that induced by 6.5% and 8.0% NaCl, probably indicating the link between the protein and osmotic tolerance of the strain. The study also detected the expression level of hsp60 and hsp 70 genes of the strain using RT-PCR under salt stress.