Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese

Martino, Gabriela Paula; Quintana, Ingrid María; Espariz, Martín; Blancato, Víctor Sebastián; Nizo, Gabriel Gallina; Esteban, Luis; Magni, Christian

doi:10.1128/genomea.01576-15

Cited by 4 publications

(2 citation statements)

References 9 publications

(13 reference statements)

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“…lactis, L. casei, and L. plantarum [3,46]. Citrate may also be an inducer, as shown for E. faecalis and L. mesenteroides [31,[47][48][49], although this compound does not appear as a satisfactory condition for C. maltaromaticum during growth in APT broth with citrate.…”

Section: Resultsmentioning

confidence: 99%

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Ramia

Borges

et al. 2021

Microorganisms

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In the present study, we describe the identification of potential citrate metabolism pathways for the lactic acid bacterium (LAB) Carnobacterium maltaromaticum. A phenotypic assay indicated that four of six C. maltaromaticum strains showed weak (Cm 6-1 and ATCC 35586) or even delayed (Cm 3-1 and Cm 5-1) citrate utilization activity. The remaining two strains, Cm 4-1 and Cm 1-2 gave negative results. Additional analysis showed no or very limited utilization of citrate in media containing 1% glucose and 22 or 30 mM citrate and inoculated with Cm 6-1 or ATCC 35586. Two potential pathways of citrate metabolism were identified by bioinformatics analyses in C. maltaromaticum including either oxaloacetate (pathway 1) or tricarboxylic compounds such as isocitrate and α-ketoglutarate (pathway 2) as intermediates. Genes encoding pathway 1 were present in two out of six strains while pathway 2 included genes present in all six strains. The two potential citrate metabolism pathways in C. maltaromaticum may potentially affect the sensory profiles of milk and soft cheeses subjected to growth with this species.

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Section: Resultsmentioning

confidence: 99%

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Ramia

Borges

et al. 2021

Microorganisms

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“…Due to their tolerance to salt and low pH, they are highly adapted to several food systems and they are also involved in the fermentation process of traditional cheeses and dry sausages [121]. Moreover, some Enterococcus strains show probiotic features [122] or can improve sensorial properties of dairy products when added as adjunct starters, taking part to flavour generation through proteolytic and lipolytic activities and the accumulation of C4 metabolites such as diacetyl, acetoin or 2, 3-butanediol [123,124]. In addition, their ability to biosynthesize bacteriocins with a wide-range effectiveness on pathogenic and spoilage bacteria is known [125].…”

Section: Main Lab Involved In Ba Production In Fermented Foodsmentioning

confidence: 99%

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Barbieri

Montanari

Gardini

et al. 2019

Foods

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Lactic acid bacteria (LAB) are considered as the main biogenic amine (BA) producers in fermented foods. These compounds derive from amino acid decarboxylation through microbial activities and can cause toxic effects on humans, with symptoms (headache, heart palpitations, vomiting, diarrhea) depending also on individual sensitivity. Many studies have focused on the aminobiogenic potential of LAB associated with fermented foods, taking into consideration the conditions affecting BA accumulation and enzymes/genes involved in the biosynthetic mechanisms. This review describes in detail the different LAB (used as starter cultures to improve technological and sensorial properties, as well as those naturally occurring during ripening or in spontaneous fermentations) able to produce BAs in model or in real systems. The groups considered were enterococci, lactobacilli, streptococci, lactococci, pediococci, oenococci and, as minor producers, LAB belonging to Leuconostoc and Weissella genus. A deeper knowledge of this issue is important because decarboxylase activities are often related to strains rather than to species or genera. Moreover, this information can help to improve the selection of strains for further applications as starter or bioprotective cultures, in order to obtain high quality foods with reduced BA content.

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Diversity of volatile organic compound production from leucine and citrate in Enterococcus faecium

D’Angelo

Martino

Blancato

et al. 2019

Appl Microbiol Biotechnol

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Draft Genome Sequences of Four Enterococcus faecium Strains Isolated from Argentine Cheese

Cited by 4 publications

References 9 publications

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Biogenic Amine Production by Lactic Acid Bacteria: A Review

Diversity of volatile organic compound production from leucine and citrate in Enterococcus faecium

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