Lactic acid bacteria: starters for flavour

Marshall, Valerie M.

doi:10.1016/0378-1097(87)90116-9

Cited by 24 publications

(28 citation statements)

References 36 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Some species affiliated to Leuconostoc was detected in many fermented vegetables such as Chinese sauerkraut, leek and kimchi (Xiong et al, 2012;Hong et al, 2015;Wouters et al, 2013). Marshall (1987) has pointed out that Leuconostoc mesenteroides ssp. cremoris and were of sigmoidal form.…”

Section: (5) Pcr-dgge Analysis Of Lab In Imcp Samplesmentioning

confidence: 99%

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Liang

Zhang

et al. 2016

FSTR

View full text Add to dashboard Cite

Section: (5) Pcr-dgge Analysis Of Lab In Imcp Samplesmentioning

confidence: 99%

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Liang

Zhang

et al. 2016

FSTR

View full text Add to dashboard Cite

“…Lactic acid, which is used as a monomer for polymerization into polylactic acid, has a global market in excess of 100,000 tons per year (11), and further increased demand is predicted. Lactic acid is generally produced with lactic acid bacteria (22), such as Lactobacillus species, which are hard to cultivate at high density and show high auxotrophy regarding growth (13). During lactic acid fermentation, a low pH has inhibitory effects on cell growth and lactic acid production.…”

mentioning

confidence: 99%

Efficient Production ofl-Lactic Acid by Metabolically EngineeredSaccharomyces cerevisiaewith a Genome-Integratedl-Lactate Dehydrogenase Gene

Ishida

Saitoh

Tokuhiro

et al. 2005

Appl Environ Microbiol

115

View full text Add to dashboard Cite

We developed a metabolically engineered yeast which produces lactic acid efficiently. In this recombinant strain, the coding region for pyruvate decarboxylase 1 (PDC1) on chromosome XII is substituted for that of the L-lactate dehydrogenase gene (LDH) through homologous recombination. The expression of mRNA for the genome-integrated LDH is regulated under the control of the native PDC1 promoter, while PDC1 is completely disrupted. Using this method, we constructed a diploid yeast transformant, with each haploid genome having a single insertion of bovine LDH. Yeast cells expressing LDH were observed to convert glucose to both lactate (55.6 g/liter) and ethanol (16.9 g/liter), with up to 62.2% of the glucose being transformed into lactic acid under neutralizing conditions. This transgenic strain, which expresses bovine LDH under the control of the PDC1 promoter, also showed high lactic acid production (50.2 g/liter) under nonneutralizing conditions. The differences in lactic acid production were compared among four different recombinants expressing a heterologous LDH gene (i.e., either the bovine LDH gene or the Bifidobacterium longum LDH gene): two transgenic strains with 2m plasmid-based vectors and two genome-integrated strains.

show abstract

“…Some of these compounds contribute to the flavor development in fermented foods. For instance, diacetyl production displays a distinct effect on the quality of dairy products, such as butter, buttermilk, and certain cheeses (8,24). Also, the formation of eyes due to the production of carbon dioxide contributes to the texture development in some cheeses (25).…”

mentioning

confidence: 99%

Cometabolism of Citrate and Glucose by Enterococcus faecium FAIR-E 198 in the Absence of Cellular Growth

Vaningelgem

Ghijsels

Tsakalidou

et al. 2006

Appl Environ Microbiol

View full text Add to dashboard Cite

Citrate metabolism by Enterococcus faecium FAIR-E 198, an isolate from Greek Feta cheese, was studied in modified MRS (mMRS) medium under different pH conditions and glucose and citrate concentrations. In the absence of glucose, this strain was able to metabolize citrate in a pH range from constant pH 5.0 to 7.0. At a constant pH 8.0, no citrate was metabolized, although growth took place. The main end products of citrate metabolism were acetate, formate, acetoin, and carbon dioxide, whereas ethanol and diacetyl were present in smaller amounts. In the presence of glucose, citrate was cometabolized, but it did not contribute to growth. Also, more acetate and less acetoin were formed compared to growth in mMRS medium and in the absence of glucose. Most of the citrate was consumed during the stationary phase, indicating that energy generated by citrate metabolism was used for maintenance. Experiments with cell-free fermented mMRS medium indicated that E. faecium FAIR-E 198 was able to metabolize another energy source present in the medium.Citrate metabolism is widespread among lactic acid bacteria (LAB), e.g., Lactococcus lactis, Leuconostoc spp., Lactobacillus casei, Lactobacillus plantarum, Lactobacillus rhamnosus, Enterococcus faecalis, Enterococcus faecium, and Oenococcus oeni (8,11,17,26,28,31,32,34,35,36,37). The breakdown of citrate results in the production of acetate, formate, ethanol, acetaldehyde, acetoin, 2,3-butanediol, diacetyl, and carbon dioxide. Some of these compounds contribute to the flavor development in fermented foods. For instance, diacetyl production displays a distinct effect on the quality of dairy products, such as butter, buttermilk, and certain cheeses (8,24). Also, the formation of eyes due to the production of carbon dioxide contributes to the texture development in some cheeses (25).The ability to metabolize citrate is dependent on the presence of the enzyme citrate permease (CitP), which has been characterized in strains belonging to the genera Leuconostoc, Oenococcus, and Lactococcus (3,13,30,47). Citrate can be used as the sole energy source or is cometabolized (17). When citrate is present as the sole energy source, uptake occurs via symport of divalent citrate and one proton or via uniport of monovalent citrate (21, 30). Also, it has been suggested that divalent citrate can be taken up via an antiport mechanism, which releases intermediates (e.g., pyruvate) or end products (e.g., acetate) of citrate metabolism in the medium (18). During cometabolism of citrate and a sugar (citrolactic fermentation), CitP catalyzes the exchange (antiport) of divalent anionic citrate and monovalent lactate. Citrate uptake is an electrogenic process, which together with the formation of a pH gradient across the cell membrane, results in the formation of a proton motive force and hence generation of metabolic energy (3, 21).Among different LAB genera, optimal citrate uptake occurs at low pH values, ranging from pH 4.0 to pH 5.5 (23,28,31). In the presence of sugar, citrate consumption has been show...

show abstract

Lactic acid bacteria: starters for flavour

Cited by 24 publications

References 36 publications

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Microbial Community Characteristics in Industrial Matured Chinese paocai, a Fermented Vegetable Food, from Different Factories

Efficient Production ofl-Lactic Acid by Metabolically EngineeredSaccharomyces cerevisiaewith a Genome-Integratedl-Lactate Dehydrogenase Gene

Cometabolism of Citrate and Glucose by Enterococcus faecium FAIR-E 198 in the Absence of Cellular Growth

Contact Info

Product

Resources

About