Study of Cheese Associated Lactic Acid Bacteria Under Carbohydrate-Limited Conditions Using D-Stat Cultivation

Autor:	Toomas Paalme, Ylva Ardö, Tiiu-Maie Laht, Kaarel Adamberg, Signe Adamberg
Rok vydání:	2006
Předmět:	biology Arginine food and beverages Cheese ripening Carbohydrate biology.organism_classification Applied Microbiology and Biotechnology Lactic acid chemistry.chemical_compound Biochemistry chemistry Galactose Glycolysis Lactobacillus plantarum Bacteria Food Science Biotechnology
Zdroj:	Food Biotechnology. 20:143-160
ISSN:	1532-4249 0890-5436
DOI:	10.1080/08905430600709412
Popis:	The metabolic pathways alternative to glycolytic energy (ATP) during growth of starter and nonstarter lactic acid bacteria were studied simulating the depletion of carbohydrates during cheese ripening. D-stat cultivation strategy with the gradual decrease of galactose concentration in tryptone-arginine feeding medium was used. With the decrease of galactose feeding, the biomass yield calculated on carbohydrate consumption (YX/HEX) and acetate/lactate production ratio of all strains increased. We assume that ATP and biomass yields improved by directing the pyruvate flow from lactate to acetate and that metabolic energy could be obtained either by producing acetate from carbohydrates or from arginine metabolism in ADI-positive strains. Four LAB strains out of eight produced ornithine from arginine indicating active arginine-deiminase (ADI) pathway. These ADI-positive strains achieved 3–10 times higher YX/HEX than ADI-negative strains in tryptone-arginine medium. Lactobacillus plantarum also used serine as a...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a0f8f059f01deaad55627e23c3608f52 https://doi.org/10.1080/08905430600709412 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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