Effect of l-malic and citric acids metabolism on the essential amino acid requirements for Oenococcus oeni growth

Abstract

Aims: The purpose of this work was to study the effect of L-malic and ⁄ or citric acids on Oenococcus oeni m growth in deficient nutritional conditions, and their roles as possible biosynthetic precursors of the essential amino acids. Methods and Results: Bacterial cultures were performed in synthetic media. Bacterial growth rate was reduced or annulled when one amino acid was omitted from basal medium, especially for members of aspartate family, except lysine. The organic acids increased or restored the growth rates to the respective reference values. In each medium deficient in one essential amino acid, the L-malic acid utilization was accompanied by an increase of L-lactic acid concentration and accounted for approximately 100% L-malic acid consumed. D-Lactic acid formation from glucose decreased in the medium without cysteine. Except for tyrosine, the recovery of glucose-citrate as D-lactic acid was lower than in the complete medium when asparagine, isoleucine or cysteine were excluded. The ethanol and acetate production was not modified. Conclusions: L-Malic and citric acids favoured Oenococcus oeni m growth in nutritional stress conditions. Specifically citric acid was involved in the biosynthesis of the aspartate-derived essential amino acids and glucose in the cysteine biosynthesis. Significance and Impact of the Study: Such beneficial effect of L-malic and citric acids on amino acids requirements of Oenococcus oeni m have great significance considering the low amino acids concentration in wine.

Effect of dominant specie of lactic acid bacteria from tomato on natural microflora development in tomato purée

“…The results of fermentation balances demonstrated that the D-lactic acid formed from sugars metabolism by inoculated microorganism was lower than expected theoretical value indicating that sugars metabolism could be involved in biosynthesis reactions. Saguir and Manca de Nadra (2002) reported in Oenococcus oeni that glucose metabolism was involved in the cysteine biosynthesis. In contrast, the amount of acetic acid + ethanol recovered from glucose + fructose was 65% higher than the expected theoretical value.…”

Impact of inhibitory peptides released by Saccharomyces cerevisiae BDX on the malolactic fermentation performed by Oenococcus oeni Vitilactic F

“…However, it is often difficult to trigger and accomplish because of the individual or synergistic antibacterial activity of several physical chemical wine parameters and yeast inhibitory metabolites. Some of these factors have been intensively investigated such as low pH (Britz and Tracey, 1990;Vaillant et al, 1995), inadequate temperature (Britz and Tracey, 1990), nutrient depletion (Patynowski et al, 2002;Remize et al, 2006;Saguir and Manca de Nadra, 2002;Terrade and Mira de Orduna, 2009), endogenous and exogenous SO 2 (Carreté et al, 2002;Henick-Kling and Park, 1994;Larsen et al, 2003;Osborne and Edwards, 2006), phenolic compounds (Reguant et al, 2000), high ethanol content (Britz and Tracey, 1990;Vaillant et al, 1995) and medium chain fatty acids (Capucho and San Romao, 1994;Edwards and Beelman, 1987;Lonvaud Funel et al, 1988).…”

Utilization of amino acids and dipeptides by Lactobacillus plantarum from orange in nutritionally stressed conditions

“…The rate of growth of these bacteria is dependent on their ability to utilize the substrates available in the medium. LAB generally have complex nutritional requirements for growth especially with regard to nitrogen sources (Amoroso et al 1993;Elli et al 1999;Saguir and Manca de Nadra 2002;Hébert et al 2004). Saguir and Manca de Nadra (2007) demonstrated that Lact.…”