Effect of ethanol and low pH on citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus

Araque, Isabel; Bordons, Albert; Reguant, Cristina

doi:10.1016/j.fm.2012.09.005

Cited by 37 publications

(35 citation statements)

References 39 publications

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“…The enzymes involved in the ADI pathway appear to be inherently acid tolerant, displaying activity at pH 3.1, and even lower in some species (Cotter and Hill 2003). In acidic environments, arginine consumption leads to an increase in pH because ammonia is produced by the ADI pathway (Araque et al 2013). In the present study, the low pH conditions of the acidic cheeses seemed to have only a slight influence on the formation of ornithine.…”

Section: Fermentation Of Arginine To Ornithinementioning

confidence: 44%

Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Fröhlich-Wyder

Bisig

Guggisberg

et al. 2015

Dairy Sci. & Technol.

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Round-shaped and uniformly distributed eyes are important quality features for several Swiss semi-hard cheese varieties such as Tilsit. Recently, the growth of histamineproducing strains of Lactobacillus parabuchneri has been associated with cheese defects, such as crack formation and burning taste. In this paper, the influence of pH on the metabolic activity of added strains of Lactobacillus buchneri and L. parabuchneri, which possess various CO 2 -producing activities, was studied in Tilsit-type model cheeses. Two different pH values were obtained by modifying the cheese-making process (curd washing and type of ripening). Lactate, free amino acids, free short-chain fatty acids and 1,2-propanediol were determined in the ripened cheeses. In the acidic cheeses (average pH= 5.40), significantly more 1,2-propanediol was produced, presumably from lactate. Lactobacillus parabuchneri FAM 21731, a histamine-producing strain, produced small amounts of 1,2-propanediol (0.2 mmol.kg −1 ) and high amounts of histamine (3.3 mmol.kg −1). Ornithine was produced by all the studied strains, with the highest amount of 9.0 mmol.kg −1 produced by L. parabuchneri FAM 21835 in the acidic cheeses. Standard cheese making representing the high pH group (curd washed and smear ripened, average pH=5.70), and the addition of a glutamate decarboxylasepositive L. buchneri, resulted in higher amounts of γ-aminobutyric acid (GABA) (8.1 compared to 3.3 mmol.kg −1 in the control standard cheeses). Irrespective of the strain, the GABA level was much higher in all the acidic cheeses than in the standard cheeses (14.7

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Section: Fermentation Of Arginine To Ornithinementioning

confidence: 44%

Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Fröhlich-Wyder

Bisig

Guggisberg

et al. 2015

Dairy Sci. & Technol.

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“…In particular, strains of Lactobacillus brevis have been frequently isolated from must and wine [3]- [5]. They are spoiling microorganisms due to their ability to produce biogenic amines [5]- [7], ethyl carbamate [6], volatile phenols [8] and mousy off-flavors [9].…”

mentioning

confidence: 99%

Studies on Two Exoenzymes Which Lyse Wine-Spoiling Bacteria

Sébastian¹,

Claus²,

König³

2014

AiM

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Microorganisms play an important role in the conversion of grape juice into wine. Different species of yeast are mainly responsible for the production of ethanol. Lactic acid bacteria also occur regularly in must or wine. They are mostly undesirable due to their capacity to produce winespoiling compounds. Especially strains of Lactobacillus brevis are able to produce biogenic amines as well as precursors of ethyl carbamate and different off-flavours (N-heterocycles, volatile phenols). By excessive formation of acetic acid some lactobacilli may even induce slow/stuck grape juice fermentations. In conventional winemaking, additions of sulphite or lysozyme are used to inhibit the growth of spoilage microorganisms. There is a strong interest in finding alternatives, because of the reduced activity of lysozyme in the wine milieu, a limited growth-inhibiting activity against lactic acid bacteria, and some health risks described regarding the application of sulphite. We found that a culture supernatant of Streptomyces albidoflavus B 578 lysed all bacteria previously isolated from must and wine samples (Acetobacter sp., Lactobacillus sp., Leuconostoc sp., Oenococcus oeni, Pediococcus sp., Staphylococcus sp.) including 35 strains of L. brevis. Two bacteriolytic exoenzymes were isolated and characterized from the streptomycete: a muramidase (24 kDa) and a protease (17 kDa). Both hydrolyzed cell wall components of L. brevis (peptidoglycan, S-layer proteins) and were active under wine-relevant conditions.

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“…Several authors reported that the increase in acid resistance of lactic acid bacteria may be due to the restoration of the optimum intracellular pH through arginine utilization by arginine deiminase and NH 3 production (Araque, Bordons, & Reguant, 2012;Bourdineaud, 2006;Sanders, Vemena, & Kok, 1999). In addition, the use of strains able to tolerate acidic conditions would help to reduce the addition of buffering agents like calcium carbonate, thereby reducing the cost and pollution problems and making the recovery of free lactic acid from the fermentation broth easier .…”

Section: Homolactic Fermentationmentioning

confidence: 99%

Produção de bacteriocina por Bifidobacterium lactis a partir de soro de leite

Balciunas¹

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Effect of ethanol and low pH on citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus

Cited by 37 publications

References 39 publications

Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Influence of low pH on the metabolic activity of Lactobacillus buchneri and Lactobacillus parabuchneri strains in Tilsit-type model cheese

Studies on Two Exoenzymes Which Lyse Wine-Spoiling Bacteria

Produção de bacteriocina por Bifidobacterium lactis a partir de soro de leite

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