Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: A bioinformatics approach

被引：0
|
作者：
Díaz-Muñiz, I. [1 ,4 ]
Banavara, D.S. [2 ]
Budinich, M.F. [2 ]
Rankin, S.A. [2 ]
Dudley, E.G. [1 ,5 ]
Steele, J.L. [1 ,2 ,3 ]
机构：
[1] Microbiology Doctoral Training Program, University of Wisconsin-Madison, Madison, WI, United States
[2] Department of Food Science, University of Wisconsin-Madison, Madison, WI, United States
[3] University of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706, United States
[4] United States Department of Agriculture, Food Science Research Unit, North Carolina State University, Raleigh, NC 27695-7624, United States
[5] University of Maryland, School of Medicine, 685 W. Baltimore St., Baltimore, MD 21201, United States
来源：
Journal of Applied Microbiology | 2006年 / 101卷 / 04期
关键词：
Aims: To identify potential pathways for citrate catabolism by Lactobacillus casei under conditions similar to ripening cheese. Methods and Results: A putative citric acid cycle (PCAC) for Lact. casei was generated utilizing the genome sequence; and metabolic flux analyses. Although it was possible to construct a unique PCAC for Lact. casei; its full functionality was unknown. Therefore; the Lact. casei PCAC was evaluated utilizing end-product analyses of citric acid catabolism during growth in modified chemically defined media (mCDM); and Cheddar cheese extract (CCE). Results suggest that under energy source excess and limitation in mCDM this micro-organism produces mainly l-lactic acid and acetic acid; respectively. Both organic acids were produced in CCE. Additional end products include d-lactic acid; acetoin; formic acid; ethanol; and diacetyl. Production of succinic acid; malic acid; and butanendiol was not observed. Conclusions: Under conditions similar to those present in ripening cheese; citric acid is converted to acetic acid; l/d-lactic acid; diacetyl; and formic acid. The PCAC suggests that conversion of the citric acid-derived pyruvic acid into acetic acid; instead of lactic acid; may yield two ATPs per molecule of citric acid. Functionality of the PCAC reductive route was not observed. Significance and Impact of the Study: This research describes a unique PCAC for Lact. casei. Additionally; it describes the citric acid catabolism end product by this nonstarter lactic acid bacteria during growth; and under conditions similar to those present in ripening cheese. It provides insights on pathways preferably utilized to derive energy in the presence of limiting carbohydrates by this micro-organism. © 2006 The Authors;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Journal article (JA)
引用
收藏
页码：872 / 882
相关论文
共 41 条
  • [21] PEPTIDASES AND PROTEASES IN BARLEY EXTRACT - A POTENTIAL SOURCE OF ENZYMES FOR USE IN CHEESE RIPENING
    FREY, JP
    JOHNSON, ME
    MARTH, EH
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 1986, 41 (08): : 488 - 489
  • [22] Effects of Mentha longifolia L. essential oil on viability and cellular ultrastructure of Lactobacillus casei during ripening of probiotic Feta cheese
    Mahmoudi, Razzagh
    Tajik, Hossein
    Ehsani, Ali
    Farshid, Amir A.
    Zare, Payman
    Hadian, Mojtaba
    INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2013, 66 (01) : 77 - 82
  • [23] Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and Cheddar Cheese extract
    Ilenys Díaz-Muñiz
    James L. Steele
    Antonie van Leeuwenhoek, 2006, 90 : 233 - 243
  • [24] Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and Cheddar Cheese extract
    Diaz-Muniz, Ilenys
    Steele, James L.
    ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY, 2006, 90 (03): : 233 - 243
  • [25] Ripening of emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei .2. Gas chromatographic investigation of some volatile neutral compounds using dynamic headspace analysis
    Bosset, JO
    Butikofer, U
    Gauch, R
    Sieber, R
    FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1997, 30 (05): : 464 - 470
  • [26] Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
    Salotti de Souza, Bruna Maria
    Borgonovi, Tais Fernanda
    Casarotti, Sabrina Neves
    Todorov, Svetoslav Dimitrov
    Barretto Penna, Ana Lucia
    PROBIOTICS AND ANTIMICROBIAL PROTEINS, 2019, 11 (02) : 382 - 396
  • [27] Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
    Bruna Maria Salotti de Souza
    Taís Fernanda Borgonovi
    Sabrina Neves Casarotti
    Svetoslav Dimitrov Todorov
    Ana Lúcia Barretto Penna
    Probiotics and Antimicrobial Proteins, 2019, 11 : 382 - 396
  • [28] CLL CELLS UNDERGO METABOLIC REPROGRAMMING AND UTILIZE FREE FATTY ACIDS AS THEIR PRIMARY ENERGY SOURCE
    Rozovski, U.
    Harris, D.
    Li, P.
    Liu, Z.
    Jain, P.
    Ferrajoli, A.
    Burger, J.
    O'Brien, S.
    Thompson, P.
    Jain, N.
    Wierda, W.
    Keating, M.
    Estrov, Z.
    HAEMATOLOGICA, 2017, 102 : 406 - 407
  • [29] Characterisation of a cold-active and salt-tolerant esterase from Lactobacillus plantarum with potential application during cheese ripening
    Esteban-Torres, Maria
    Santamaria, Laura
    de las Rivas, Blanca
    Munoz, Rosario
    INTERNATIONAL DAIRY JOURNAL, 2014, 39 (02) : 312 - 315
  • [30] Contributions of citrate in redox potential maintenance and ATP production: metabolic pathways and their regulation in Lactobacillus panis PM1
    Kang, Tae Sun
    Korber, Darren R.
    Tanaka, Takuji
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2013, 97 (19) : 8693 - 8703
12345