Tehran University of Medical Sciences Iranian Journal of Microbiology 2008-3289 2 3 2010 09 15 144 151 EN M Hossein Nezhad Khorasan Research Institute for Food Science and Technology,Mashad, Iran. DJ Stenzel Faculty of Science and Technology, Queensland University of Technology, Queensland 4001, Australia. ML Britz Faculty of Science, Engineering and Technology, University of Tasmania, TAS 7001, Australia. 2015 10 01 Background and Objectives: Although members of the Lactobacillus casei group are known to survive under acidic conditions, the underlying mechanisms of growth at acidic condition and the impact of low pH on the relative level of protein expression at the cell surface remain poorly studied. Material and Methods: After confirming the taxonomy of L. casei strain  GCRL 12 which was originally isolated from cheese and confirmed by 16S rRNA sequence analysis, the impact of acidic pH on growth rate was determined. Results: Late log-phase cells cultured at pH 4.0 showed obvious changes in Gram staining properties while transmission electron microscopy analysis revealed evidence of structural distortions of the cell surface relative to the controls cultured at pH 6.5.   When comparing cytosolic or whole cell preparations on SDS-PAGE, few changes in protein profiles were observed under the two growth conditions. However, analysis of surface protein extracted by 5M LiCl demonstrated changes in the proportions of proteins present in the molecular weight range of 10 to 80 kDa, with some proteins more dominant at pH 6.5 and other at pH 4. Conclusion: These data suggest that surface proteins of this strain are associated with growth and survival at low pH. The function of these proteins is subject to further investigation. https://ijm.tums.ac.ir/index.php/ijm/article/view/63 https://ijm.tums.ac.ir/index.php/ijm/article/download/63/63