Engineering pH-sensitive erodible chitosan hydrogel composite containing bacteriophage: An interplay between hydrogel and bacteriophage against Staphylococcus aureus

Encapsulation of phages represents a key approach for improving phage stability and controlling phage delivery dosage. The hydrogel made from positively charged quaternized chitosan (QCS) and multivalent crosslinker, aldehyde-modified poly(xylitol sebacate)-co-poly(ethylene glycol) (APP) was introduced for the first time for drug (phage 44AHJD) delivery. The freeze-thawing (FT) treatment enhanced the porous structure and the stress resistance of native hydrogel with increased compression stress (stiffness) from 10 to 20 kPa. The stiffness of the phage-loaded hydrogel (FTP) was suitable for the proper release of phage particles and polymer chains, both working synergistically against bacterial growth. The FTP followed the Korsmeyer-Peppas model's anomalous diffusion of phage particles at different temperatures (30-45 °C) and pH (6.6-8.5) conditions. FTP was sensitive to pH, which released more phage particles at pH-neutral conditions, while the release under acidic and alkaline conditions was more based on gel degradation. The high biocompatibility of FTP hydrogel at its working concentration of 30 mg mL-1 was demonstrated through a hemolysis ratio of <2 %. Sixty percent of the total encapsulated phages and 6 mg mL-1 of hydrogel debris were released after 10 h of hydrogel submerge treatment, which can fight the growing bacteria and the emergence of phage-resistant bacteria.

Effects of Lactobacillus plantarum on the ethanol tolerance of Saccharomyces cerevisiae

The bioethanol fermentation by Saccharomyces cerevisiae is often challenged by bacterial contamination, especially lactic acid bacteria (LAB). LAB can inhibit the growth S. cerevisiae by secreting organic acids and competing for nutrients and physical space. However, the range of favorable effects attributed to LAB during bioethanol fermentation, and their associated mechanisms of regulation, are not fully understood. This study was performed to clarify the effects of Lactobacillus plantarum, an important contaminative LAB in bioethanol fermentation, on the mechanism of ethanol tolerance in S. cerevisiae. The results showed that the presence of L. plantarum increased the ethanol tolerance of S. cerevisiae by promoting or inhibiting various metabolic processes in the yeast cells: The metabolism of trehalose, ergosterol, certain amino acids, proton pumps, stress response transcriptional activators, and heat shock proteins were all promoted; amounts of intracellular monounsaturated fatty acids and the accumulation of reactive oxygen species were inhibited. Furthermore, the maintenance of the acquired higher ethanol tolerance of S. cerevisiae was dependent on the coexistence of L. plantarum. These results suggested a complex relationship existed between S. cerevisiae and the contaminating LAB that might also play a beneficial role during fermentation by promoting the ethanol tolerance of yeast. The results from this study suggested that the extent of controlling bacterial contamination on bioethanol fermentation efficiency should be given careful consideration. KEY POINTS: • L. plantarum improved the ethanol tolerance of S. cerevisiae. • L. plantarum regulated the ethanol tolerance-related metabolism of yeast cells. • L. plantarum coexistence facilitated maintenance of ethanol tolerance in yeast cells.