The role of divalent iron cations in the growth, adhesive properties and extracellular adaptation mechanisms of Propionibacterium sp
Sakharova T. Mukhametov A. Bokov D.
May 2022Elsevier B.V.
Saudi Journal of Biological Sciences
2022#29Issue 53642 - 3646 pp.
The present study aims to examine PAB culture, synthesizing a significant number of iron-containing enzymes and capable of adhesion. Results show that increased iron concentration increased enzymes activity in all strains studied. An increase of iron ions level increasing up to 0.50–0.60 mg/ml leads to a 1.3-fold and 2-dold increase of catalase and SOD activity respectively, peroxidase activity was virtually unchanged. Optimal iron ions Fe2+ doses to ensure active PAB growth were determined. Of all the cultures studied P. fredenreichii subsp. shermanii AC-2503 has high adhesion: AAI = 5.1; MAI = 5.60; erythrocyte involvement rate = 87%. It was shown that certain iron ion concentrations increased the specific growth rate of PAB (P. freudenrichii subsp. freudenrichii AC-2500 (0.3 mg/ml) and other strains (0.4 mg/ml). A further increase in the iron ions concentration slows bacterial growth, while excessive content inhibits metabolism, including defense mechanisms that offset the negative effects of the metal. Our subsequent studies will focus on the effect of other metal ions on the metabolism of bacteria, mainly lactic acid bacteria, which are important biotechnological objects of the industry similar to propionic acid bacteria.
Activity of catalase , Adhesiveness , Extracellular metabolites , Iron ions Fe2+ , Peroxidase , Propionic acid bacteria , SOD
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Department of Biology and General Genetic, Sechenov First Moscow State Medical University, Moscow, Russian Federation
Department of Technology and Safety of Food Products, Kazakh National Agrarian Research University, Almaty, Kazakhstan
Institute of Pharmacy, Sechenov First Moscow State Medical University, Moscow, Russian Federation
Laboratory of Food Chemistry, Federal Research Center of Nutrition, Biotechnology and Food Safety, Moscow, Russian Federation
Department of Biology and General Genetic
Department of Technology and Safety of Food Products
Institute of Pharmacy
Laboratory of Food Chemistry
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