Genetics of the Metabolism of Lactose and Other Sugars

Vaughan, Elaine E.; Kleerebezem, Michiel; Vos, Willem M. de

doi:10.1007/978-1-4615-0191-6_4

Cited by 4 publications

(3 citation statements)

References 120 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In this case, lactose is taken up by the enzymes of the phosphoenolpyruvate pathway (PEP‐PTS), a system that catalyzes the synthesis of lactose‐phosphate. PEP‐PTS is a multicomponent system comprising the general nonsugar specific proteins, enzyme I (EI) and heat stable protein (HPr), in combination with sugar‐specific enzyme II proteins (Vaughan et al , 2003). Enzyme IIs may consist of a single membrane‐bound protein composed of three domains (EIIA, EIIB, EIIC), or two or more proteins at least one of which is membrane bound (e.g.…”

Section: Lactose Utilizationmentioning

confidence: 99%

Plasmids of lactococci – genetic accessories or genetic necessities?

et al. 2006

View full text Add to dashboard Cite

Lactococci are one of the most exploited microorganisms used in the manufacture of food. These intensively used cultures are generally characterized by having a rich plasmid complement. It could be argued that it is the plasmid complement of commercially utilized cultures that gives them their technical superiority and individuality. Consequently, it is timely to reflect on the desirable characteristics encoded on lactococcal plasmids. It is argued that plasmids play a key role in the evolution of modern starter strains and are a lot more than just selfish replicosomes but more essential necessities of intensively used commercial starters. Moreover, the study of plasmid biology provides a genetic blueprint that has proved essential for the generation of molecular tools for the genetic improvement of Lactococcus lactis.

show abstract

Section: Lactose Utilizationmentioning

confidence: 99%

Plasmids of lactococci – genetic accessories or genetic necessities?

et al. 2006

View full text Add to dashboard Cite

show abstract

“…The lack or impaired function of this operon leads to the inability to metabolize lactose, and may also convert the galactose metabolism from Embden-Meyerhof to far less efficient Leloir pathway (Jagusztn-Krynicka et al, 1992;de Vos and Vaughan, 1994;Chen et al, 2002;Vaughan et al, 2003). The existence of PEP-PTS in S. parauberis is unknown and requires further studies of the metabolism of the species.…”

Section: Discussionmentioning

confidence: 99%

Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant

Koort¹,

Coenye²,

Vandamme³

et al. 2006

International Journal of Food Microbiology

View full text Add to dashboard Cite

Lactic acid bacteria (LAB) isolated from marinated or non-marinated, modified atmosphere packaged (MAP) broiler leg products and air samples of a large-scale broiler meat processing plant were identified and analyzed for their phenotypic properties.Previously, these strains had been found to be coccal LAB. However, the use of a 16 and 23S rRNA gene RFLP database had not resulted in species identification because none of the typically meat-associated LAB type strains had clustered together with these strains in the numerical analysis of the RFLP patterns. To establish the taxonomic position of these isolates, 16S rRNA gene sequence analysis, numerical analysis of ribopatterns, and DNA-DNA hybridization experiments were done. The 16S rRNA gene sequences of three isolates possessed the highest similarities (over 99%) with the sequence of S. parauberis type strain. However, in the numerical analysis of HindIII ribopatterns, the type strain did not cluster together with these isolates. Reassociation values between S. parauberis type or reference strain and the strains studied varied from 82 to 97%, confirming that these strains belong to S. parauberis. Unexpectedly, most of the broiler meat-originating strains studied for their phenotypical properties did not utilize lactose at all and the same strains fermented also galactose very weakly, properties considered atypical for S. parauberis. This is, to our knowledge, the first report of lactose negative S. parauberis strains and also the first report associating S. parauberis with broiler slaughter and meat products.

show abstract

“…Lactic acid bacteria (LAB) can metabolize galactose via the Leiloir pathway, using galactose permease for intake transportation or through a galactose phosphotransferase in the tagatose phosphate pathways [65]. It is reported in literature that L. plantarum possesses only the Leloir pathway [66].…”

Section: Fermentability Of K Alvarezii Hydrolysates By L Pentosusmentioning

confidence: 99%

Third Generation Lactic Acid Production by Lactobacillus pentosus from the Macroalgae Kappaphycus alvarezii Hydrolysates

2023

View full text Add to dashboard Cite

The evaluation of macroalgae as a new raw material for diverse bioprocesses is of great interest due to their fast growth rate and low environmental impact. Lactic acid has a high value in the bio-based industry and is mainly produced via fermentation. The anaerobic lactic acid fermentation of Kappaphycus alvarezii hydrolysates using the high-producing strain Lactobacillus pentosus was evaluated for detoxified and non-treated hydrolysates prepared from concentrated algal biomass and dilute acid solution mixtures. A novel hydrolysate detoxification procedure, combining activated charcoal and over-liming, for 5-hydroxymethylfurfural (HMF) removal was used. L. pentosus was found to successfully ferment detoxified and untreated hydrolysates produced in up to 30% and 20% w/v solutions, respectively. Significant production rates (1.88 g/L.h) and short lag phases were achieved in bioreactor fermentation operating at 37 °C and pH 6 with 150 rpm impeller velocity. A 0.94 g/g yield from fermentable sugars (galactose and glucose) was achieved, indicating that K. alvarezii could be used as a raw material for lactic acid production, within the context of Third Generation (3G) biorefinery.

show abstract

Genetics of the Metabolism of Lactose and Other Sugars

Cited by 4 publications

References 120 publications

Plasmids of lactococci – genetic accessories or genetic necessities?

Plasmids of lactococci – genetic accessories or genetic necessities?

Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant

Third Generation Lactic Acid Production by Lactobacillus pentosus from the Macroalgae Kappaphycus alvarezii Hydrolysates

Contact Info

Product

Resources

About