2,3-Butanediol fermentation promotes growth of Serratia plymuthica at low pH but not survival of extreme acid challenge

Vivijs, Bram; Moons, Pieter; Aertsen, Abram; Michiels, Chris W.

doi:10.1016/j.ijfoodmicro.2014.01.017

Cited by 21 publications

(9 citation statements)

References 56 publications

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“…This organization is similar to that found in Serratia marcescens (4), although the three genes can also form a single operon in some other members of the Enterobacteriaceae (12,13). Most recently, we demonstrated that loss of the budAB operon not only results in stronger acidification and thus earlier growth arrest in (neutral) glucose-containing media but also impairs the ability of S. plymuthica RVH1 to initiate and sustain growth at low pH (14). In the present study, we transferred the budAB genes from S. plymuthica to Escherichia coli in order to investigate the impact of the potential acquisition of these genes on the fitness of E. coli in terms of survival of medium acidification and growth at low pH.…”

supporting

confidence: 78%

“…This pathway exists in a number of Gram-positive and Gram-negative bacteria, including some members of the Enterobacteriaceae, and is believed to be important for their lifestyle, because it reduces acid production during fermentative growth and has also been shown to promote growth at low pH (14,17). In line with those previous findings, we observed that medium acidification by E. coli in LB at an initially neutral pH and with glucose as a fermentable carbon source was reduced after introduction of the budAB genes from S. plymuthica.…”

Section: Discussionmentioning

confidence: 99%

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Acetoin Synthesis Acquisition Favors Escherichia coli Growth at Low pH

Vivijs

Moons

Aertsen

et al. 2014

Appl Environ Microbiol

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Some members of the family Enterobacteriaceae ferment sugars via the mixed-acid fermentation pathway. This yields large amounts of acids, causing strong and sometimes even lethal acidification of the environment. Other family members employ the 2,3-butanediol fermentation pathway, which generates comparatively less acidic and more neutral end products, such as acetoin and 2,3-butanediol. In this work, we equipped Escherichia coli MG1655 with the budAB operon, encoding the acetoin pathway, from Serratia plymuthica RVH1 and investigated how this affected the ability of E. coli to cope with acid stress during growth. Acetoin fermentation prevented lethal medium acidification by E. coli in lysogeny broth (LB) supplemented with glucose. It also supported growth and higher stationary-phase cell densities in acidified LB broth with glucose (pH 4.10 to 4.50) and in tomato juice (pH 4.40 to 5.00) and reduced the minimal pH at which growth could be initiated. On the other hand, the acetoin-producing strain was outcompeted by the nonproducer in a mixed-culture experiment at low pH, suggesting a fitness cost associated with acetoin production. Finally, we showed that acetoin production profoundly changes the appearance of E. coli on several diagnostic culture media. Natural E. coli strains that have laterally acquired budAB genes may therefore have escaped detection thus far. This study demonstrates the potential importance of acetoin fermentation in the ecology of E. coli in the food chain and contributes to a better understanding of the microbiological stability and safety of acidic foods.

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supporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Acetoin Synthesis Acquisition Favors Escherichia coli Growth at Low pH

Vivijs

Moons

Aertsen

et al. 2014

Appl Environ Microbiol

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“…The three-stage butanediol fermentation pathway begins with the combination of two molecules of pyruvate from glycolysis to form α-acetolactate by α-acetolactate synthase (α-ALS). α-Acetolactate is then decarboxylated to butane-2,3-dione (diacetyl) and 3-hydroxybutan-2-one (acetoin) by α-acetolactate decarboxylase (α-ALD) and, finally, 2,3-butanediol can be formed by the reduction of acetoin by 2,3-butanediol dehydrogenase (BDH) [19]. In this study, AOR, ROR, LFR, and LPR showed a higher generation of acetoin than other metabolites.…”

Section: Resultsmentioning

confidence: 99%

Distinctive Formation of Volatile Compounds in Fermented Rice Inoculated by Different Molds, Yeasts, and Lactic Acid Bacteria

Park

Kim

2019

Molecules

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Rice has been fermented to enhance its application in some foods. Although various microbes are involved in rice fermentation, their roles in the formation of volatile compounds, which are important to the characteristics of fermented rice, are not clear. In this study, diverse approaches, such as partial least squares-discriminant analysis (PLS-DA), metabolic pathway-based volatile compound formations, and correlation analysis between volatile compounds and microbes were applied to compare metabolic characteristics according to each microbe and determine microbe-specific metabolites in fermented rice inoculated by molds, yeasts, and lactic acid bacteria. Metabolic changes were relatively more activated in fermented rice inoculated by molds compared to other microbes. Volatile compound profiles were significantly changed depending on each microbe as well as the group of microbes. Regarding some metabolic pathways, such as carbohydrates, amino acids, and fatty acids, it could be observed that certain formation pathways of volatile compounds were closely linked with the type of microbes. Also, some volatile compounds were strongly correlated to specific microbes; for example, branched-chain volatiles were closely link to Aspergillus oryzae, while Lactobacillus plantarum had strong relationship with acetic acid in fermented rice. This study can provide an insight into the effects of fermentative microbes on the formation of volatile compounds in rice fermentation.

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“…α-Acetolactate is then decarboxylated to acetoin by α-acetolactate decarboxylase (α-ALD) and, finally, 2,3-butanediol can be formed by reduction of acetoin by 2,3-butanediol dehydrogenase (BDH) (Celińska and Grajek, 2009). The 2,3-butanediol fermentation pathway is often regarded as a strategy to avoid excessive and potentially lethal intracellular acidification (Vivijs et al, 2014). Evidence for this protective role was first reported for the pathogenic bacteria Vibrio cholerae, where inactivation of the genes encoding the α-ALS and α-ALD resulted in a growth defect in broth with 1% glucose due to enhanced medium acidification (Yoon and Mekalanos, 2006).…”

Section: Using Food Components To Survive Under Harsh Conditionsmentioning

confidence: 99%