Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in<i>Lactobacillus casei</i>N87

Zotta, Teresa; Tabanelli, Giulia; Montanari, Chiara; Ianniello, Rocco Gerardo; Parente, Eugenio; Gardini, Fausto; Ricciardi, Annamaria

doi:10.1111/jam.13373

Cited by 10 publications

(12 citation statements)

References 55 publications

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“…As already proven (Reale et al, 2016a,b cheddar-type cheeses; sourdoughs; Zotta et al, 2017b, chemically defined medium), respiratory cultivation reduced the content of some ketones resulting from lipid and/or protein oxidation as well as some hydrocarbons and branched-chain aldehydes. The latter compounds (e.g., 2-methyl butanal, 3-methyl butanal) play an important role in the aroma profile of many hard/semi-hard and surface-ripened cheeses, but their content, if high, may result in off-flavor for several soft cheeses.…”

Section: Discussionsupporting

confidence: 51%

“…More recently, the increased production of diacetyl and/or acetoin has been verified also in some oxygen-tolerant lactobacilli cultivated under respiration (Ianniello et al, 2015, L. rhamnosus N132 in complex synthetic medium; Reale et al, 2016b, L. casei N87 and N2014 in Cheddar-type cheeses; Zotta et al, 2017b, L. casei N87 in chemically defined medium). The concentrations (1.06 g/l acetoin; 0.23 g/l diacetyl; 1.29 g/l acetoin+diacetyl) reached with respirative cells of L. casei N87 were comparable with those obtained by Nadal et al (2009) with a L. casei BL23 mutant cultivated in WPM under batch (1.0 g/l acetoin+diacetyl, pH 6.5) and fed-batch (1.2 g/l acetoin+diacetyl, pH 6.5; 1.4 g/l acetoin+diacetyl, pH 5.5) conditions.…”

Section: Discussionmentioning

confidence: 86%

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Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

et al. 2019

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Cheese whey permeate (WP) is a low-cost feedstock used for the production of biomass and metabolites from several lactic acid bacteria (LAB) strains. In this study, Lactobacillus casei N87 was cultivated in an optimized WP medium (WPM) to evaluate the effect of anaerobic and respiratory conditions on the growth performances (kinetics, biomass yield), consumption of sugars (lactose, galactose, glucose) and citrate, metabolite production [organic acids, volatile organic compounds (VOCs)] and stress survival (oxidative, heat, freezing, freeze-drying). The transcription of genes involved in the main pathways for pyruvate conversion was quantified through Real Time-PCR to elucidate the metabolic shifts due to respiratory state. Cultivation in WPM induced a diauxic growth in both anaerobic and respiratory conditions, and L. casei N87 effectively consumed the lactose and galactose present in WPM. Genomic information suggested that membrane PTS system and tagatose-6-P pathway mediated the metabolism of lactose and galactose in L. casei N87. Respiration did not affect specific growth rate and biomass production, but significantly altered the pyruvate conversion pathways, reducing lactate accumulation and promoting the formation of acetate, acetoin and diacetyl to ensure the redox balance. Ethanol was not produced under either cultivation. Pyruvate oxidase ( pox ), acetate kinase ( ack ), α-acetolactate decarboxylase ( ald ), acetolactate synthase ( als ) and oxaloacetate decarboxylase ( oad ) genes were up-regulated under respiration, while L-lactate dehydrogenase ( ldh ), pyruvate formate lyase ( pfl ), pyruvate carboxylase ( pyc ), and phosphate acetyltransferase ( pta ) were down regulated by oxygen. Transcription analysis was consistent with metabolite production, confirming that POX-ACK and ALS-ALD were the alternative pathways activated under aerobic cultivation. Respiratory growth affected the production of volatile compounds useful for the development of aroma profile in several fermented foods, and promoted the survival of L. casei N87 to oxidative stresses and long-term storage. This study confirmed that the respiration-based technology coupled with cultivation on low-cost medium may be effectively exploited to produce competitive and functional starter and/or adjunct cultures. Our results, additionally, provided further information on the activation and regulation of metabolic pathways in homofermentative LAB grown under respiratory promoting conditions.

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Section: Discussionsupporting

confidence: 51%

Section: Discussionmentioning

confidence: 86%

Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

et al. 2019

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“…) and L. casei (Zotta et al . ). Lactobacillus genomes do not harbour sequences for AR (this study) and, therefore, diacetyl may be exclusively produced by aerobic als ‐driven pyruvate decarboxylation.…”

Section: Effect Of Aerobic and Respiratory Growth On The Features Of mentioning

confidence: 97%

“…The capability of L. casei N87 to produce diacetyl under respiration in a chemically defined medium was previously demonstrated (Zotta et al . ), while the accumulation of diacetyl and acetoin in respirative cultures of L. plantarum has never been investigated. Acetoin and diacetyl are important aroma compounds in fermented milks and cheeses and, in the last decades, several site‐directed mutagenesis approaches have been used to improve their production from LAB strains (Kleerebezem et al .…”

Section: Effect Of Aerobic and Respiratory Growth On The Features Of mentioning

confidence: 99%

Aerobic metabolism in the genusLactobacillus: impact on stress response and potential applications in the food industry

2017

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SummaryThis review outlines the recent advances in the knowledge on aerobic and respiratory growth of lactic acid bacteria, focusing on the features of respiration-competent lactobacilli. The species of the genus Lactobacillus have been traditionally classified as oxygen-tolerant anaerobes, but it has been demonstrated that several strains are able to use oxygen as a substrate in reactions mediated by flavin oxidases and, in some cases, to synthesize a minimal respiratory chain. The occurrence of genes related to aerobic and respiratory metabolism and to oxidative stress response apparently correlates with the taxonomic position of lactobacilli. Members of the ecologically versatile Lactobacillus casei, L. plantarum and L. sakei groups are apparently best equipped to deal with aerobic/respiratory growth. The shift from anaerobic growth to aerobic (oxygen) and/or respiratory promoting (oxygen, exogenous haem and menaquinone) conditions offers physiological advantages and affects the pattern of metabolite production in several species. Even if this does not result in dramatic increases in biomass production and growth rate, cells grown in these conditions have improved tolerance to heat and oxidative stresses. An overview of benefits and of the potential applications of Lactobacillus cultures grown under aerobic or respiratory conditions is also discussed.

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“…In fact, L. acidophilus has specific nutritional requirements, with need of amino acids (Glu and Gly), vitamins (pyridoxine and nicotinamide), ions (K + and PO4 3− ), and purines and pyrimidines (guanine and uracil) (Lv, et al, 2017). On the other hand, L. casei does not have a high nutritional requirement, as the presence of many amino acid did not impact on this strain viability (Zotta, et al, 2017).…”

Section: Selection Of the Growth Promotersmentioning

confidence: 99%

Probiotic powder: Optimization of the process parameters and influence of the drying method

Bandiera

Bruzaroski

Gómez

et al. 2021

RSD

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This research paper aimed to optimize the process parameters and to select the most suitable drying method in order to obtain probiotic powder at reduced cost. The influence of the addition of growth promoters (glucose, sucrose, cheese whey, peptone, yeast extract or ammonium sulfate), incubation parameters (time and temperature) and drying method (freeze-drying or oven-drying) on the viability of the probiotic cultures Lactobacillus casei or Lactobacillus acidophilus was evaluated. The effect of the growth promoters was evaluated using a fractional factorial experimental design 26-4 and the concentration of the growth promoters and the incubation temperature were optimized through Box-Behnken experimental matrix (33). Cheese whey (16% w/v) plus ammonium sulfate (2.5% w/v) and cheese whey (12% w/v) plus yeast extract (7% w/v) promoted a higher multiplication of L. casei and L. acidophilus, respectively. The best temperature for L. casei was 35 ºC and for L. acidophilus 39 ºC, without influence of the incubation time (24 or 48 h). The oven-drying resulted in the highest populations of the probiotic cultures (above 9 log cfu/mL). This study proved that cheese whey can be a suitable growth promoter for both probiotic cultures and oven-drying could be the drying method, which can decrease the production costs. The influence of the temperature and growth promoters is strain specific, demonstrating that the growth conditions should be evaluated for each probiotic strain.

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Tween 80 and respiratory growth affect metabolite production and membrane fatty acids inLactobacillus caseiN87

Abstract: Respiration might be exploited in Lact. casei as a natural strategy for the enhanced production of aroma compounds.

Cited by 10 publications

References 55 publications

Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

Aerobic metabolism in the genusLactobacillus: impact on stress response and potential applications in the food industry

Probiotic powder: Optimization of the process parameters and influence of the drying method

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