Mass-Based Metabolomic Analysis of Lactobacillus sakei and Its Growth Media at Different Growth Phases

Abstract

Changes in the metabolite profiles of and its growth media, based on different culture times (0, 6, 12, and 24 h), were investigated using gas chromatography-mass spectrometry (MS) and liquid chromatography-MS with partial least squares discriminant analysis, in order to understand the growth characteristics of this organism. Cell and media samples of were significantly separated on PLS-DA score plots. Cell and media metabolites, including sugars, amino acids, and organic acids, were identified as major metabolites contributing to the difference among samples. The alteration of cell and media metabolites during cell growth was strongly associated with energy production. Glucose, fructose, carnitine, tryptophan, and malic acid in the growth media were used as primary energy sources during the initial growth stage, but after the exhaustion of these energy sources, could utilize other sources such as trehalose, citric acid, and lysine in the cell. The change in the levels of these energy sources was inversely similar to the energy production, especially ATP. Based on these identified metabolites, the metabolomic pathway associated with energy production through lactic acid fermentation was proposed. Although further studies are required, these results suggest that MS-based metabolomic analysis might be a useful tool for understanding the growth characteristics of, the most important bacterium associated with meat and vegetable fermentation, during growth.

Antifungal activity and functional components of cell-free supernatant from Bacillus amyloliquefaciens LZN01 inhibit Fusarium oxysporum f. sp. niveum growth

“…Mass spectrometry (MS)-based metabolomic analysis has become a method to study the changes in the metabolome of various microorganisms during their different growth phases, such as B. subtilis [19], Skeletonema marinoi [20] and Lactobacillus sakei [21]. However, the changes in the metabolome of the B. amyloliquefaciens during different growth phases were not investigated.…”

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

“…Heterofermentative carbohydrate metabolism (alternative degradation of pyruvate) in the starter culture is well explained (29), and it was found that inoculated fermentation results in the highest abundance of acetate kinase (EC 2.7.2.1), which can lead to the formation of acetic acid, a typical aroma compound of dry fermented sausages (30). L. sakei utilizes glucose and fructose, as well as several hexoses and amino acids, as primary energy sources during the initial growth stage (31). In particular, sugars are fermented through different metabolic pathways: sugar hexose fermentation is homolactic and proceeds via the glycolytic pathway leading to lactate, whereas pentoses are fermented through the heterolactic phosphoketolase pathway, ending with lactate and other end products such as acetate (32).…”

Metabolomics of Clinical Poisoning by Aconitum Alkaloids Using Derivatization LC-MS

“…Non-derivatized metabolites 23, 24 and 25 (Table 1) should be analogs from their similar MS/MS fragmentation pattern, like the fragmentation ions at m/z 106.1, 88.1, or [M+H-H 2 O] + . Finally, they were determined to be C 16 sphinganine (hexadecasphinganine), sphinganine, and C 20 sphinganine, (eicosasphinganine), respectively (Dong et al, 2015; Lee et al, 2017; Sun et al, 2017).…”