Metabolic flux in glucose/citrate co-fermentation by lactic acid bacteria as measured by isotopic ratio analysis

Goupry, S

doi:10.1016/s0378-1097(99)00587-x

Cited by 4 publications

(11 citation statements)

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“…The co-metabolism of glucose and citrate by Lactococcus lactis subsp. lactis biovar diacetylactis indicated that 65% of the carbon source was converted to flavour producing compound (Goupry et al, 2000). The co-metabolism of xylose and citrate gave high yields of diacetyl and acetoin, 11.5% in batch culture and 17.4% in chemostat culture by Leuconostoc mesenteroides subsp.…”

Section: Introductionmentioning

confidence: 99%

Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate

Jyoti

Suresh

Venkatesh

2004

Microbiological Research

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Lactobacillus rhamnosus can metabolize citrate through a citrate inducible transport system. The growth curves of L. rhamnosus on medium containing glucose and citrate was found to be highly dependent on preculturing conditions. It exhibited diauxic growth when precultured on glucose, but demonstrated simultaneous consumption when cultured on citrate. The maximum specific growth rate for cells growing on glucose + citrate was 0.38 h-1, which was higher than the growth rate on individual substrates (0.28 h-1). Simultaneous consumption also yielded higher net flavour compounds, diacetyl and acetoin. Flux analysis indicated that L. rhamnosus requires oxygen for balancing excess NADH through NADH oxidase. The flux analysis provided insights into the metabolic network of L. rhamnosus.

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Section: Introductionmentioning

confidence: 99%

Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate

Jyoti

Suresh

Venkatesh

2004

Microbiological Research

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“…The metabolism of citric acid has been extensively studied and it is well documented in species of Lactobacillus ( L. casei , Lactobacillus plantarum , and Lactobacillus rhamnosus ; Goupry and others ; Vaningelgem and others ). According to Williams and others (), Lactobacillus sp.…”

Section: Resultsmentioning

confidence: 99%

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Silva

Casella

Gomes

et al. 2015

Journal of Food Science

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The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important role in the technological and sensory quality of mozzarella cheese. In this study, the aim was to evaluate the diversity of the autochthones viable LAB isolated from water buffalo mozzarella cheese under storage. Samples were collected in 3 independent trials in a dairy industry located in the southeast region of Brazil, on the 28th day of storage, at 4 ºC. The LAB were characterized by Gram staining, catalase test, capacity to assimilate citrate, and production of CO2 from glucose. The diversity of LAB was evaluated by RAPD-PCR (randomly amplified polymorphic DNA-polymerase chain reaction), 16S rRNA gene sequencing, and by Vitek 2 system. Twenty LAB strains were isolated and clustered into 12 different clusters, and identified as Streptococcus thermophilus, Enterococcus faecium, Enterococcus durans, Leuconostoc mesenteroides subsp. mesenteroides, Lactobacillus fermentum, Lactobacillus casei, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus helveticus. Enterococcus species were dominant and citrate-positive. Only the strains of L. mesenteroides subsp. mesenteroides and L. fermentum produced CO2 from glucose and were citrate-positive, while L. casei was only citrate positive. This is the first report which elucidates the LAB diversity involved in Brazilian water buffalo mozzarella cheese. Furthermore, the results show that despite the absence of natural whey cultures as starters in production, the LAB species identified are the ones typically found in mozzarella cheese.

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“…These strains are unusual in their capacity to accumulate the C4 products, diacetyl, acetoin and butan‐2,3‐diol. This correlation led to a number of reports that these compounds were products of citrate catabolism [7–9] but recent work has disproved this assumption [10,11]. Although the metabolism of citrate to pyruvate does not consume NAD + , acetoin and butan‐2,3‐diol production can contribute to NAD + regeneration.…”

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confidence: 99%

“…What is apparent is that the cometabolism of citrate and glucose leads to the enhanced production of these compounds by re‐routeing of the metabolic throughput [3,7–9,16,17]. Because this is not specifically due to the metabolism of citrate to the C4 compounds [10,11], it must reflect an overall shift in the balance between different routes for pyruvate catabolism. This shift could be a response to an altered redox status or simply an up‐shift in the size of the pyruvate supply.…”

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confidence: 99%

“…To overcome these difficulties and to measure directly the total carbon redistribution in actively growing LAB during glucose–citrate cofermentation, we have developed an approach that exploits the small variation in natural 13 C content between substrates derived from different biological sources [10]. These small differences can be determined by isotope ratio mass spectrometry (IRMS) on the relative δ 13 C scale with an accuracy of at least ± 0.2‰[26].…”

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confidence: 99%

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Natural‐abundance isotope ratio mass spectrometry as a means of evaluating carbon redistribution during glucose–citrate cofermentation by Lactococcus lactis

Mahmoud

Gentil

Robins

2004

European Journal of Biochemistry

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The cometabolism of citrate and glucose by growing Lactococcus lactis ssp. lactis bv. diacetylactis was studied using a natural-abundance stable isotope technique. By a judicious choice of substrates differing slightly in their 13 C/ 12 C ratios, the simultaneous metabolism of citrate and glucose to a range of compounds was analysed. These endproducts include lactate, acetate, formate, diacetyl and acetoin. All these products have pyruvate as a common intermediate. With the objective of estimating the degree to which glucose and citrate metabolism through pyruvate may be differentially regulated, the d 13 C values of the products accumulated over a wide range of concentrations of citrate and glucose were compared. It was found that, whereas the relative accumulation of different products responds to both the substrate concentration and the ratio between the substrates, the d 13 C values of the products primarily reflect the availability of the two substrates over the entire range examined. It can be concluded that in actively growing L. lactis the maintenance of pyruvate homeostasis takes precedence over the redox status of the cells as a regulatory factor.Keywords: carbon balance; isotope ratio mass spectrometry; lactic acid bacteria; metabolic regulation; pyruvate.A range of simple sugars can be catabolized anaerobically by Lactococcus lactis and other lactic acid bacteria (LAB) in order to obtain energy for growth. Central to this metabolism is the C3 compound, pyruvate [1]. This metabolite forms the link between the essentially oxidative reactions of energy production and those required for the regeneration of reducing equivalents NAD + or NADP + (Fig. 1). However, pyruvate is relatively toxic [1,2], necessitating strict control over the level to which it accumulates. In

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Metabolic flux in glucose/citrate co-fermentation by lactic acid bacteria as measured by isotopic ratio analysis

Cited by 4 publications

References 10 publications

Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate

Effect of preculturing conditions on growth of Lactobacillus rhamnosus on medium containing glucose and citrate

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Natural‐abundance isotope ratio mass spectrometry as a means of evaluating carbon redistribution during glucose–citrate cofermentation by Lactococcus lactis

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