Metabolism and Energetics of Lactococcus lactis during Growth in Complex or Synthetic Media

Novák, L.; Cocaign‐Bousquet, Muriel; Lindley, Nic D.; Loubière, Pascal

doi:10.1128/aem.63.7.2665-2670.1997

Cited by 57 publications

(28 citation statements)

References 19 publications

(20 reference statements)

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“…The MS10 medium, described by , has the same amino acid composition as MCD but is simplified with regard to vitamin and salt composition. The MS14 medium (Novák et al, 1997) differs from the MS10 medium in that amino acid composition is reduced to six amino acids. The medium used for the growth of the inoculum was the synthetic MS10 medium.…”

Section: Organisms and Culture Mediamentioning

confidence: 98%

Regulation of pyruvate metabolism in Lactococcus lactis depends on the imbalance between catabolism and anabolism

Garrigues¹,

Mercade²,

Cocaign‐Bousquet³

et al. 2001

Biotechnol. Bioeng.

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Two strains of Lactococcus lactis ssp. cremoris, MG 1820 and MG 1363, which differed by the presence or absence of the lactose plasmid, respectively, were cultivated in batch-mode fermentation on lactose as carbon substrate. A correlation between the rate of sugar consumption, the growth rate, and the type of metabolism was observed. The MG 1820 strain grew rapidly on lactose and homolactic fermentation occurred. The major regulating factor was the NADH/NAD(+) ratio proportional to the catabolic flux, which inhibited glyceraldehyde-3-phosphate dehydrogenase activity. This control led to an increase in metabolite concentration upstream of this enzyme, glyceraldehyde-3-phosphate and dihydroxyacetone-phosphate, and inhibition of pyruvate formate lyase activity, while lactate dehydrogenase was strongly activated by the high coenzyme ratio. The contrary was observed during growth of the MG 1363 strain. Further investigation during growth of L. lactis ssp. lactis NCDO 2118 on galactose as carbon substrate and on various culture media enabling the growth rate to proceed at various rates demonstrated that the relative flux between catabolism and anabolism was the critical regulating parameter rather than the rate of glycolysis itself. In a minimal medium, where anabolism was strongly limited, the rate of sugar consumption was reduced to a low value to avoid carbon and energy waste. Despite this low sugar consumption rate, the catabolic flux was in excess relative to the anabolic capability and the NADH/NAD+ ratio was high, typical of a situation of nonlimiting catabolism leading to a homolactic metabolism.

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Section: Organisms and Culture Mediamentioning

confidence: 98%

Regulation of pyruvate metabolism in Lactococcus lactis depends on the imbalance between catabolism and anabolism

Garrigues¹,

Mercade²,

Cocaign‐Bousquet³

et al. 2001

Biotechnol. Bioeng.

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“…The auxotrophy to Glu, glutamine (Gln) and amino acids of the glutamate family (Gln, Arg, Pro) was determined by the omission technique described by Cocaign-Bousquet et al (1995) using MS10 medium with some modifications to improve the growth rates of the strains: cyanocobalamin 0AE001 g l )1 (Otto et al 1983), Glu 0AE6 g l )1 ; isoleucine 0AE33 g l )1 (Novak et al 1997) and serine 1AE04 g l )1 (Lapujade et al 1998). The growth behaviour of the 20 strains at 30°C was followed at 600 nm, and optical densities (OD) were fitted by linear regression against data of colony forming units (CFU) ml )1 obtained from five strains plated on M17 agar (McKellar and Lu 2004).…”

Section: Growth Media and Culture Conditionsmentioning

confidence: 99%

α-Ketoglutarate biosynthesis in wild and industrial strains ofLactococcus lactis

Gutiérrez‐Méndez

Valenzuela‐Soto

González-Córdova

et al. 2008

Letters in Applied Microbiology

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Aims: This study was carried out to explore the ability of wild and industrial strains of Lactococcus lactis to produce α‐ketoglutarate (α‐KG), which is essential during the conversion of amino acids to flavour compounds. Methods and Results: Two pathways in α‐KG biosynthesis were explored in strains of L. lactis isolated from dairy products, vegetables and commercial dairy starter cultures. Half of the strains efficiently converted glutamine to glutamate (Glu) and grew in Glu‐free medium. Strains did not present isocitrate dehydrogenase and aconitase activities. However, half of the strains presented glutamate dehydrogenase (GDH) activity. Conclusions: The ability of L. lactis to synthesize either α‐KG or Glu via GDH was confirmed. However, L. lactis strains were not able to biosynthesize α‐KG by the citrate–isocitrate pathway. NADP‐GDH activity was mainly found in strains isolated from vegetables, whereas NAD‐GDH activity was mainly found in strains isolated from dairy products. Significance and Importance of the Study: The origin of isolation highly influenced NAD or NADP‐GDH activities. These enzymatic activities may be correlated to the flavour production capacity of the different strains.

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“…It is well known that lactic acid bacteria are able to develop several adaptive responses when they encounter a moderately acid pH during logarithmic growth (Liu et al 2015). According to Novak et al (1997), L. lactis can deaminate serine to pyruvate, producing ammonia. Another suitable mechanism to increase pH could be activation of the arginine deiminase system (Chou et al 2001;van de Guchte et al 2002).…”

Section: Discussionmentioning

confidence: 99%

Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method

Tabla

Molina

Rebollo

et al. 2019

Int J of Dairy Tech

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Cell‐free extracts from 157 Lactococcus lactis strains isolated from Artisan cheese were screened by protein fingerprinting previous to their technological characterisation. The strains were classified according to their electrophoretic patterns into five groups. A set of strains representing the different clusters were selected to study their acidifying activity in milk. Time and rate feature points, as well as the shape of the acidification curves, resulted in six different fermentation kinetics, mostly consistent with the electrophoretic groups. Thus, selection of native strains as starter cultures based on their acidifying activity could be optimised by protein fingerprinting.

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Metabolism and Energetics of Lactococcus lactis during Growth in Complex or Synthetic Media

Cited by 57 publications

References 19 publications

Regulation of pyruvate metabolism in Lactococcus lactis depends on the imbalance between catabolism and anabolism

Regulation of pyruvate metabolism in Lactococcus lactis depends on the imbalance between catabolism and anabolism

α-Ketoglutarate biosynthesis in wild and industrial strains ofLactococcus lactis

Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method

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