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;

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摘要：

Journal article (JA)

引用

页码：872 / 882

共 41 条

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