Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough

Gänzle, Michael G.; Vermeulen, Nicoline; Vogel, Rudi F.

doi:10.1016/j.fm.2006.07.006

Cited by 319 publications

(198 citation statements)

References 73 publications

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“…No accumulation of galactose was seen, indicating that this breakdown product of lactose was also consumed rapidly. Moreover, there was some indication of heterolactic fermentation in liquid feed, which is contrary to the expectation that glucose is the preferred substrate as long as it is available (2,5), and the consumption of malic acid had a significant effect on carbohydrate utilization. Thus, sugar metabolism seemed to have a different, or more complicated, regulatory system than that known for other LAB, at least in the strains of L. plantarum examined in this study.…”

Section: Discussioncontrasting

confidence: 60%

Comparative Study of Sugar Fermentation and Protein Expression Patterns of Two Lactobacillus plantarum Strains Grown in Three Different Media

Plumed-Ferrer

Koistinen

Tolonen

et al. 2008

Appl Environ Microbiol

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A comparative study of two strains of Lactobacillus plantarum (REB1 and MLBPL1) grown in commercial medium (MRS broth), cucumber juice, and liquid pig feed was performed to explore changes to the metabolic pathways of these bacteria, using a proteomics approach (two-dimensional electrophoresis and liquid chromatography-tandem mass spectrometry) combined with analyses of fermentable sugars and fermentation end products. The protein expression showed that even with an excess of glucose in all media, both strains could metabolize different carbohydrates simultaneously and that hexoses could also be used via a phosphoketolase pathway with preferential expression in liquid feed. Sugar analyses showed that the fermentation of sugars was homolactic for all media, with some heterolactic activity in liquid feed, as shown by the production of acetate. Cucumber juice (the medium with the highest glucose content) showed the lowest hexose consumption (10%), followed by liquid feed (33%) and MRS broth (50%). However, bacterial growth was significantly higher in cucumber juice and liquid feed than in MRS broth. This discrepancy was due to the growth benefit obtained from the utilization of the malate present in cucumber juice and liquid feed. Despite different growth conditions, the synthesis of essential cellular components and the stress response of the bacteria were unaffected. This study has improved our understanding of the mechanisms involved in the growth performance of an appropriate lactic acid bacterium strain to be used for food and feed fermentation, information that is of crucial importance to obtain a high-quality fermented product.Lactic acid bacteria (LAB) represent a group of microorganisms that are functionally related by their ability to produce lactic acid during fermentation. Acidification due to lactic acid production and other enzymatic processes contribute to the flavor, texture, and keeping qualities of fermented food and feed products (2,14). Understanding the mechanisms involved in the growth performance of an appropriate LAB strain to be used for food and feed fermentations is of crucial importance to obtaining high-quality fermented product.Lactobacillus plantarum is a facultative heterofermentative LAB encountered in a large number of environmental niches, from dairy and meat products to a variety of vegetable and plant fermentations (8). It is also one of the Lactobacillus species present in the human intestinal tract (1). Due to its high acid tolerance, L. plantarum has been used as the starter culture of food and feedstuffs (16,24), but it has also been used as a probiotic (6, 12) and as a delivery vehicle for therapeutic compounds (14, 18) due to its ability to survive and persist in the gastrointestinal tract. Therefore, studies of the adaptation of L. plantarum to different environmental niches are of great interest due to the extensive use of this bacterium in food and feed fermentations.The two strains of L. plantarum used in this study (REB1 and MLBPL1 strains) are used in starter culture...

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Section: Discussioncontrasting

confidence: 60%

Comparative Study of Sugar Fermentation and Protein Expression Patterns of Two Lactobacillus plantarum Strains Grown in Three Different Media

Plumed-Ferrer

Koistinen

Tolonen

et al. 2008

Appl Environ Microbiol

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“…The increase of amino acids in cheese curd, obtained by the application of peptidase overproducing starter cultures, not only leads to increased flavour perception due to the flavour of the amino acids themselves but also to increased levels of amino acid derived flavour compounds, such as 3-methyl butanal (Exterkate and Alting 1995;Courtin et al 2002). The same effect was observed in dried sausages (Dura et al 2004;Herranz et al 2005;Casaburi et al 2008) and sourdough (Gänzle et al 2007). …”

Section: Amino Acid Pool (Reactions 1 and 2)mentioning

confidence: 87%

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

Smit¹,

Engels

Smit

2009

Appl Microbiol Biotechnol

241

173

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Branched aldehydes, such as 2-methyl propanal and 2-and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids is described and reviewed extensively in literature. This paper reviews aspects influencing the formation of these aldehydes at the level of metabolic conversions, microbial and food composition. Special emphasis was on 3-methyl butanal and its presence in various food products. Knowledge gained about the generation pathways of these flavour compounds is essential for being able to control the formation of desired levels of these aldehydes.

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“…However, the use of these other hexoses will only occur after glucose depletion, in which maltose will be hydrolyzed by α-glycosidase (Gänzle et al, 2007).…”

Section: Carbohydrates Metabolismmentioning

confidence: 99%

Metabolism and physiology of Lactobacilli: a review

Mesquita

Silveira²,

Filho

et al. 2017

J. Env. Anal. Progr.

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The consumption of probiotic microorganisms in fermented products has been used for centuries. Lactobacillus spp. is one of the main species studied due to its various beneficial effects on health. This species has a great ability to adapt to hostile environments, produces antimicrobial substances capable of destroying or inhibiting the growth of pathogenic bacteria, and is involved in the digestion of complex carbohydrates not digested by the host. However, there are still some uncertainties and disagreements about the precise biochemical metabolism of lactobacilli. The aim of this article is to review the metabolism and physiological characteristics of lactobacilli for a better understanding of the benefits that these bacteria promote in the host and for the development of strains and probiotic products with higher health benefits.

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Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough

Cited by 319 publications

References 73 publications

Comparative Study of Sugar Fermentation and Protein Expression Patterns of Two Lactobacillus plantarum Strains Grown in Three Different Media

Comparative Study of Sugar Fermentation and Protein Expression Patterns of Two Lactobacillus plantarum Strains Grown in Three Different Media

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

Metabolism and physiology of Lactobacilli: a review

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