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Quesada-Chanto, A.; Schmid-Meyer, A. C.; Schroeder, A. G.; Fuchter, Alexandra; Carvalho-Jonas, Maria F.; Koehntopp, Paulo I.; Jonas, Rainer

doi:10.1023/a:1008815812113

Cited by 14 publications

(3 citation statements)

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“…Schwartz and Sporkenbach [80] suggested that cytochromes b are not involved in the anaerobic transport system; they suggested that pH greatly influences the formation of the end products from lactate and carbohydrates. Although optimal growth occurs at pHs between 6 and 7, the production of propionate from lactose, glucose and lactate can be increased by growth at acidic pH [34,46,69] whereas acetic acid production is not significantly affected by the pH. The higher production of propionate at acidic pHs can be explained by the formation of non-growth associated propionate, but there is no direct evidence of such a phenomenom in PAB.…”

Section: Generation Of Atp Via Electron Transport-coupled Phosphorylamentioning

confidence: 98%

“…Moreover, the propionate yield and the ratio of propionate:acetate varies, depending on the source of nitrogen used during glucose metabolism by P. freudenreichii subsp. shermanii [69] and lactate metabolism by P. acidipropionici [46]. Altering the growth 31 conditions to resemble Swiss chee se increased the rate of aspartate utilisation, suggesting that aspartate metabolism can be important in the ripening chee se [17].…”

Section: Fermentation Of Substra Te Mixturesmentioning

confidence: 99%

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Metabolism of lactate and sugars by dairy propionibacteria: A review

Piveteau¹

1999

Lait

103

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-Dairy propionibacteria are important organisms for the manufacture of Swiss-type cheese, for the biological production of propionate and vitamin 8 12 and have probiotic properties. In ail the se applications, their metabolic activities play a critical role. A complete understanding of propionate fermentation and of the metabolic routes used is therefore necessary. Dairy propionibacteria have a complex metabolism and involves several cycles. Lactate or sugars utilisation yields pyruvate which can be reduced to produce propionate via the transcarboxylase cycles, or oxidised to yield acetate and CO 2 • During the coupled oxidation-reduction, ATP is produced by an electron transport system and fumarate acts as the final acceptor. Although propionibacteria are mainly anaerobes, the electron transport system can be used in the presence of oxygen and they possess the citrate cycle, but can not grow under normal atmospheric oxygen pressure. The proportions of propionate acetate and CO 2 produced vary depending on the strain used and this can be explained, to sorne extent, by their relative ability to utilise pyruvate via reactions of the citrate cycle. The physicochemical environ ment during growth affects propionic acid fermentation; it is impaired by the presence of oxygen and nitrate, but fermentation at acidic pHs enhances propionate production. Fermentation in presence of more than one substrate is complex and still poorly understood. When both L-and D-lactate isomers are available, L-lactate is used preferentially. Although sugar fermentation is more efficient, in the presence of lactate and sugars, there is evidence that lactate is used preferentially. Propionic acid fermentation is affected by the utilisation of amino acids, especially aspartate; co-metabolism of lactate and aspartate results in a lower propionate production and a decrease of the ratio propionate:acetate. There is evidence that the utilisation of the products of proteolysis is an important event in the ripening of Swiss-type chee se and could account for the low propionate:acetate ratios observed in Swiss-type cheese. © Inra/Elsevier, Paris.propionic acid bacteria {lactate { sugar { metabolism Résumé -Métabolisme du lactate et des sucres par les bactéries propioniques laitières: une revue. Les bactéries propioniques laitières sont importantes pour la fabrication de fromages de type emmental, pour la production biologique de propionate et de vitamine 8 12 ainsi que pour leurs propriétés probiotiques. Dans ces domaines, leurs activités métaboliques ont un rôle crucial. Il est donc Oral communication at the 2nd Symposium on Propionibacteria, Cork, Ireland, June 25-27, 1998. * Correspondence and reprints. P.Piveteau@hotmail.com 24 P. Piveteau nécessaire de comprendre de façon approfondie la fermentation propionique et les voies métabo-liques empruntées. Les bactéries propioniques possèdent un métabolisme complexe impliquant plusieurs cycles. Le pyruvate issu de l'utilisation du lactate et des sucres peut être réduit, ce qui conduit à la pr...

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Section: Generation Of Atp Via Electron Transport-coupled Phosphorylamentioning

confidence: 98%

Section: Fermentation Of Substra Te Mixturesmentioning

confidence: 99%

Metabolism of lactate and sugars by dairy propionibacteria: A review

Piveteau¹

1999

Lait

103

View full text Add to dashboard Cite

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“…The oxygen transfer process in the flask strongly depends on the liquid volume, flask size, shaking diameter and agitation rate of the [24][25]. This coefficient has been measured in shake flasks using conventional systems equipped with sensor spots for online dissolved oxygen monitoring or using the sulfites reaction method [21], [26][27][28].…”

Section: Introductionmentioning

confidence: 99%

Impact of gas–liquid mass transfer on organic acids production by Corynebacterium glutamicum in unbaffled shake flasks

Kaboré

Olmos

Blanchard

et al. 2015

Biochemical Engineering Journal

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Analysis of Vitamin B ₁₂ by HPLC

Chen

Yang

2011

Fortified Foods With Vitamins

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12 IntroductionAs chromatographic methods are very common analytical techniques, assays based on these techniques are potential candidates for offi cial methods for the analysis of vitamin B 12 in food products. High -performance liquid chromatography ( HPLC ), coupled with appropriate detection procedures, constitutes an effi cient measurement system for vitamin B 12 , and has been improved by advances in reversed -phase column technology, HPLC detectors, and sample pretreatment technology. In general, the vitamin B 12 concentration in food products is very low (in the range 3 -50 ng g − 1 ). The cyanocobalamin form of B 12 is the most widespread in the food industry. Although the concentration of vitamin B 12 in fortifi ed food products is always higher than that in natural food products, the sensitivity of analytical methods is the most critical index for a successful analysis of vitamin B 12 . A number of HPLC methods coupled with ultraviolet ( UV ) or visible ( Vis ) photometric detection have been proposed for the determination of vitamin B 12 . However, cyanocobalamin is a tetrapyrrole complex which contains an atom of cobalt in its molecule, and lacks an adequate chromophore. Because of the low sensitivity and poor specifi city of UV -Vis detection, various other online detection techniques, for example, inductively coupled plasma mass spectrometry ( ICP -MS ) and electrospray ionization mass spectrometry ( ESI -MS ), have been suggested.This chapter is focused on the developments in sample pretreatment, separation, and detection for the HPLC analysis of vitamin B 12 by various methods.

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Untitled

Cited by 14 publications

References 6 publications

Metabolism of lactate and sugars by dairy propionibacteria: A review

Metabolism of lactate and sugars by dairy propionibacteria: A review

Impact of gas–liquid mass transfer on organic acids production by Corynebacterium glutamicum in unbaffled shake flasks

Analysis of Vitamin B ₁₂ by HPLC

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Untitled

Cited by 14 publications

References 6 publications

Metabolism of lactate and sugars by dairy propionibacteria: A review

Metabolism of lactate and sugars by dairy propionibacteria: A review

Impact of gas–liquid mass transfer on organic acids production by Corynebacterium glutamicum in unbaffled shake flasks

Analysis of Vitamin B 12 by HPLC

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Analysis of Vitamin B ₁₂ by HPLC