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Citrate can partially replace carbon dioxide required for growth of Lactococcus lactis subsp lactis biovar diacetylactis

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LETTERS IN APPLIED MICROBIOLOGY 2000年第5期30卷 415-418页

作者： Henriksen, CM Curic, M Nilsson, D Chr Hansen AS Bio Ingredients Dept Physiol & Metab DK-2970 Horsholm Denmark

Lactococcus lactis subsp. lactis biovar diacetylactis was grown as batch cultures on a chemically defined medium. No growth was observed when the cultures were sparged with pure nitrogen (1.3 l l(-1) min(-1)) whereas the cultures displayed exponential growth in the presence of minute amounts of carbon dioxide (0.035 mol-% of the inlet gas). However, in the former case, the addition of citrate restored growth. This suggested that oxaloacetate required for aspartate biosynthesis can be formed by the carboxylation of pyruvate or by citrate catabolism. When the cultures were heavily sparged with nitrogen (2.6 l l(-1) min(-1)), no growth was observed even in the presence of citrate. This indicated that growth in these conditions was repressed by the absence of carbon dioxide required in some other biosynthetic reaction than in the carboxylation of pyruvate leading to oxaloacetate/aspartate biosynthesis.

关键词：二氧化碳柠檬酸/药理学培养基乳杆菌属/药物作用乳杆菌属/生长和发育氮分光光度法

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Iron requirement of Lactobacillus spp. in completely chemically defined growth media

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JOURNAL OF APPLIED MICROBIOLOGY 2000年第4期88卷 695-703页

作者： Elli, M Zink, R Rytz, A Reniero, R Morelli, L Nestec Ltd Nestle Res Ctr CH-1000 Lausanne Switzerland UCSC Ist Microbiol Piacenza Italy

A completely chemically-defined growth medium, containing guanine, thymine, cytidine, 2'-deoxyadenosine and 2'-deoxyuridine as DNA precursors, was developed for Lactobacillus johnsonii, on the basis of statistically designed techniques suitable for other lactobacilli. Particular focus was given to the nucleotide composition of different defined media, and to the specific nucleotide requirements of Lact. johnsonii. Most of the lactobacilli tested grew in a medium containing five free bases, four ribonucleosides or five deoxyribonucleosides. Adenine and guanine were replaceable by inosine. The requirement for thymine and cytosine was satisfied with uracil. The presence of inosine and uracil was identified as being essential for the growth of different Lactobacillus species, displaying their inability to synthesize purines and pyrimidines de novo. Defined recipes with different nucleotide composition were used to investigate iron requirements of lactobacilli. Only marginal differences in growth were observed in iron-depleted media supplemented with five free bases, four ribonucleosides or five deoxyribonucleosides;iron depletion had a greater effect on growth when inosine and uracil were supplied as the only nucleotide sources. The results suggest that iron plays a role in the pyrimidine and purine metabolism of lactobacilli. Lactobacillus spp., particularly Lact. johnsonii, require iron under particular environmental conditions with limited or specific nucleotide sources.

关键词：培养基铁/代谢乳杆菌属/生长和发育核苷酸类

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Isolation, properties and behaviour of tyramine-producing lactic acid bacteria from wine

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JOURNAL OF APPLIED MICROBIOLOGY 2000年第4期88卷 584-593页

作者： Moreno-Arribas, V Torlois, S Joyeux, A Bertrand, A Lonvaud-Funel, A Univ Bordeaux 2 Fac Oenol Lab Biotechnol & Microbiol Appl Unite Associee INRA F-33405 Talence France

Wines containing high levels of biogenic amines were investigated for the presence of tyramine-producing strains. Two different Lactobacillus brevis (IOEB 9809 and IOEB 9901) able to produce the amine were isolated. None of the isolated strains identified as Oenococcus oeni formed tyramine. In addition, other Lact. brevis and Lact. hilgardii strains from our collection (IOEB) and the American Type Culture Collection (ATCC) were strong tyramine producers. Lactobacillus brevis IOEB 9809 and Lact. hilgardii IOEB 9649 were found to produce tyramine and phenylethylamine simultaneously. The conditions that can influence tyramine formation in wine were evaluated for three strains of Lact. brevis (IOEB 9809 and IOEB 9901) and Lact. hilgardii (IOEB 9649). Tyrosine was the major factor affecting tyramine formation and was enhanced by the presence of sugars, mainly glucose. Tyrosine decarboxylase (TDC) activity greatly depended on the presence of the precursor, which suggested that tyrosine induced the TDC system. These results indicate that Lactobacillus could be the lactic acid bacteria responsible for tyramine production in wine.

关键词：乳杆菌属/生长和发育乳杆菌属/分离和提纯乳杆菌属/代谢酪胺/生物合成酪氨酸脱羧酶/代谢葡萄酒/微生物学

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Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010^T

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JOURNAL OF APPLIED MICROBIOLOGY 2000年第1期88卷 176-182页

作者： Guyot, JP Calderon, M Morlon-Guyot, J Inst Rech Dev Orstom Lab Biotechnol Microbienne Trop F-34032 Rennes 1 France

Lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010(T), a new amylolytic L(+) lactic acid producer, was investigated and compared with starch fermentation by Lact. plantarum A6. At non-controlled pH, growth and lactic acid production from starch by Lact. manihotivorans LMG 18010(T) lasted 25 h. Specific growth and lactic acid production rates continuously decreased from the onset of the fermentation, unlike Lact. plantarum A6 which was able to grow and convert starch product hydrolysis into lactic acid more rapidly and efficiently at a constant rate up to pH 4.5. In spite of complete and rapid starch hydrolysis by Lact. manihotivorans LMG 18010(T) during the first 6 h, only 45% of starch hydrolysis products were converted to lactic acid. When pH was maintained at 6.0, lactic acid, amylase and final biomass production by Lact. manihotivorans LMG 18010(T) increased markedly and the fermentation time was reduced by half. Under the same conditions, an increase only in amylase production was observed with Lact. plantarum A6. When grown on glucose or starch at pH 6.0, Lact. manihotivorans LMG 18010(T) had an identical maximum specific growth rate (0.35 h(-1)), whereas the maximum rate of specific lactic acid production was three times higher with glucose as substrate. Lactobacillus manihotivorans LMG 18010(T) did not produce amylase when grown on glucose. Based on the differences in the physiology between the two species and other amylolytic lactic acid bacteria, different applications may be expected.

关键词：生物量生物反应器发酵葡萄糖/代谢氢离子浓度乳酸/代谢乳杆菌属/生长和发育乳杆菌属/代谢淀粉/代谢 α淀粉酶类/代谢

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The microbial association of Greek taverna sausage stored at 4 and 10 °C in air, vacuum or 100% carbon dioxide, and its spoilage potential

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JOURNAL OF APPLIED MICROBIOLOGY 2000年第1期88卷 58-68页

作者： Samelis, J Georgiadou, KG Agr Univ Athens Dept Food Sci & Technol Athens Greece

Strains of the Lactobacillus sakei/curvatus group, mainly non-slime-producing Lact. sakei, dominated the microbial flora of industrially manufactured taverna sausage, a traditional Greek cooked meat, stored at 4 degrees C and 10 degrees C in air, vacuum and 100% CO2. Atypical, arginine-positive and melibiose-negative strains of this group were isolated. The isolation frequency of Lact. sakei/curvatus from sausages stored anaerobically was as high as 92-96%, while other meat spoilage organisms were practically absent. Conversely, in air-stored sausages, leuconostocs, mainly Leuconostoc mesenteroides ssp. mesenteroides, had a considerable presence (14-21%), whereas Brochothrix thermosphacta, pseudomonads and Micrococcaceae grew, but failed to increase above 10(5) cfu g(-1) in all samples during storage. Only yeasts were able to compete against LAB and reached almost 10(7) cfu g(-1) after 30 d of aerobic storage at 10 degrees C. The great dominance (> 10(8) cfu g(-1)) of LAB caused a progressive decrease of pH and an increase of the concentration of L-lactate, D-lactate and acetate in all sausage packs. The growth of LAB and its associated chemical changes were more pronounced at 10 degrees C than 4 degrees C. At both storage temperatures, L-lactate and acetate increased more rapidly and to a higher concentration aerobically, unlike D-lactate, which formed in higher amounts anaerobically. Storage in air was the worst packaging method, resulting in greening and unpleasant off-odours associated with the high acetate content of the sausages. Carbon dioxide had no significant effect on extending shelf-life. The factors affecting the natural selection of Lact. sakei/curvatus in taverna sausage are discussed. Moreover, it was attempted to correlate the metabolic activity of this group with the physicochemical changes and the spoilage phenomena occurring in taverna sausage under the different storage conditions.

关键词：空气二氧化碳冷温度集落计数微生物食品处理和加工乳杆菌属/生长和发育明串珠菌属/生长和发育肉制品/微生物学微球菌科/生长和发育假单胞菌属/生长和发育真空

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Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and α-L-arabinofuranosidase:: a tool to increase the production of acetic acid

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JOURNAL OF APPLIED MICROBIOLOGY 2000年第2期88卷 317-324页

作者： Gobbetti, M Lavermicocca, P Minervini, F De Angelis, M Corsetti, A Univ Bari Fac Agr Bari Ist Microbiol Agr & Tecn Bari Italy CNR Ist Tossine & Micotossine Parassiti Vegetali Bari Italy Univ Perugia Ist Ind Agr Microbiol I-06100 Perugia Italy

Sixty-five strains of obligately and facultatively heterofermentative sourdough lactic acid bacteria were screened for their capacity to grow optimally in the presence of arabinose, ribose and xylose as carbon sources. Lactobacillus alimentarius 15F, Lact. brevis 10A, Lact. fermentum 1F and Lact. plantarum 20B showed higher growth rate, cell yield, acidification rate and production of acetic acid when some pentoses instead of maltose were added to the SDB medium. Lactobacillus plantarum 20B used arabinose also in a synthetic medium where complex growth factors such as yeast extract were omitted. Other Lact. plantarum strains did not show the same property. Pentosan extract was treated with alpha-L-arabinofuranosidase from Aspergillus niger or endo-xylanase from Bacillus subtilis to produce hydrolysates containing mainly arabinose and xylose, respectively. In particular, the hydrolysate containing arabinose substantiated the growth and the production of lactic acid and, especially, of acetic acid by Lact. plantarum 20B. Sourdough fermentation by Lact. plantarum 20B with addition of pentosan extract and alpha-L-arabinofuranosidase increased the acidification rate, titratable acidity and acetic acid content compared with traditional sourdough. A facultatively heterofermentative strain, Lact. plantarum 20B, also produced a sourdough with an optimal fermentation quotient.

关键词：醋酸/代谢阿拉伯糖/代谢面包/微生物学培养基发酵糖苷水解酶类/代谢动力学乳杆菌属/生长和发育乳杆菌属/代谢戊糖类/代谢

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Alteration of intestinal microflora is associated with reduction in abdominal bloating and pain in patients with irritable bowel syndrome

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AMERICAN JOURNAL OF GASTROENTEROLOGY 2000年第5期95卷 1231-1238页

作者： Nobaek, S Johansson, ML Molin, G Ahrné, S Jeppsson, B Univ Lund Dept Surg Malmo Univ Hosp SE-20502 Malmo Sweden Univ Lund Hosp Dept Surg S-22185 Lund Sweden Probi AB Ideon Gamma 1 Lund Sweden Univ Lund Ctr Chem Lab Food Hyg Lund Sweden

OBJECTIVE: The influence of the gastrointestinal (GI) microflora in patients with irritable bowel syndrome (IBS) has not been clearly elucidated. This study was undertaken to see if patients with IBS have an imbalance in their normal colonic flora, as some bacterial taxa are more prone to gas production than others. We also wanted to study whether the flora could be altered by exogenous supplementation. In a previous study we have characterized the mucosa-associated lactobacilli in healthy individuals and found some strains with good colonizing ability. Upon colonization, they seemed to reduce gas formation. METHODS: The study comprised 60 patients with IBS and a normal colonoscopy or barium enema. Patients fulfilling the Rome criteria, without a history of malabsorption, and with normal blood tests underwent a sigmoidoscopy with biopsy. They were randomized into two groups, one receiving 400 mi per day of a rose-hip drink containing 5 x 10(7) cfu/ml of Lactobacillus plantarum (DSM 9843) and 0.009 g/ml oat flour, and the other group receiving a plain rose-hip drink, comparable in color, texture, and taste. The administration lasted for 4 wk. The patients recorded their own GI function, starting 2 wk before the study and continuing throughout the study period. Twelve months after the end of the study all patients were asked to complete the same questionnaire regarding their symptomatology as at the start of the study. RESULTS: All patients tolerated the products well. The patients receiving Lb, plantarum had these bacteria on rectal biopsies. There were no major changes of Enterobacteriaceae in either group, before or after the study, but the Enterococci increased in the placebo group and remained unchanged in the test group. Flatulence was rapidly and significantly reduced in the test group compared with the placebo group (number of days with abundant gas production, test group 6.5 before, 3.1 after Its 7.4 before and 5.6 after for the placebo group). Abdominal pain

关键词：腹痛/病因学细菌/生长和发育结肠疾病功能性/并发症结肠疾病功能性/微生物学结肠疾病功能性/治疗双盲法粪便/微生物学肠胃胀气/病因学肠黏膜/微生物学肠/微生物学乳杆菌属/生长和发育有益菌种/治疗应用成年人老年人女(雌)性人类男(雄)性中年人

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Effects of Lactobacillus amylovorus and Bifidobacterium breve on cholesterol

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LETTERS IN APPLIED MICROBIOLOGY 2000年第2期31卷 154-156页

作者： Grill, JP Cayuela, C Antoine, JM Schneider, F Univ Nancy 1 Lab Biochim Bacteries Gram F-54506 Vandoeuvre Nancy France CIRDC Danone Le Plessis Robinson France

To determine the validity of the hypothesis of assimilation and/or precipitation of cholesterol by Lactobacillus and Bifidobacterium species, culture were undertaken in TPY medium containing oxgall or taurocholic acid. In the case of growing cells, both strains were able to remove cholesterol in the presence of bile salts. Nevertheless, the behaviour was different according to the kind of bile salt. In the presence of taurocholic acid, the removal of cholesterol was due to both bacterial uptake and precipitation. In the presence of Oxgall, bacterial uptake and precipitation were observed for Lactobacillus but only precipitation occurred for Bifidobacterium.

关键词：二裂菌属/生长和发育二裂菌属/代谢胆汁酸类和盐类/药理学化学沉淀胆固醇/化学胆固醇/代谢培养基乳杆菌属/生长和发育乳杆菌属/代谢牛磺胆酸/药理学

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The presence of salt and a curing agent reduces bacteriocin production by Lactobacillus sakei CTC 494, a potential starter culture for sausage fermentation

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APPLIED AND ENVIRONMENTAL MICROBIOLOGY 1999年第12期65卷 5350-5356页

作者： Leroy, F De Vuyst, L Free Univ Brussels Dept Appl Biol Sci Res Grp Ind Microbiol Fermentat Technol & Downstr B-1050 Brussels Belgium

The specific conditions in the batter of raw fermented sausages may reduce the efficiency of bacteriocin-producing starter cultures. In this work, using in vitro fermentation, we found that sodium chloride and sodium nitrite interfere with the growth of Lactobacillus sakei CTC 494, an organism which produces the antilisterial bacteriocin sakacin K. Because sakacin K production follows primary metabolite kinetics, a decrease in cell formation resulted in a decrease in sakacin K production as well. Sodium chloride dramatically influenced bacteriocin production by decreasing both biomass production and specific bacteriocin production. Sodium nitrite, however, had no effect on specific bacteriocin production and decreased bacteriocin production only because of its effect on cell growth. Moreover, sodium nitrite enhanced the toxic effect of lactic acid on bacterial growth.

关键词：细菌素类/生物合成生物量发酵食品处理和加工甘油/药理学动力学乳杆菌属/药物作用乳杆菌属/生长和发育肉制品/微生物学氯化钠/药理学亚硝酸钠/药理学

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Bacteriocin production by lactic acid bacteria isolated from Rioja red wines

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JOURNAL OF APPLIED MICROBIOLOGY 2000年第1期88卷 44-51页

作者： Navarro, L Zarazaga, M Sáenz, J Ruiz-Larrea, F Torres, C Univ La Rioja Dept Agr & Alimentac Logrono 26004 Spain

Forty-two lactic acid bacteria (LAB) of the genera Lactobacillus (32), Leuconostoc (6), Pediococcus (3) and Lactococcus (1), isolated from Rioja red wines, were tested for antimicrobial activity. All these strains, as well as 18 Leuconostoc oenos and 19 yeast strains were used as indicators. Only nine strains showed antimicrobial activity, and all were of the species Lactobacillus plantarum, which constitutes the predominant microflora in Rioja red wines after alcoholic fermentation. Lact. plantarum strain J-51 showed the widest range of action, inhibiting the growth of 31 strains of the four studied LAB genera. Lact. plantarum J-51 antimicrobial activity was lost after treatment with proteases, suggesting a proteinaceous nature for this activity. It was found to be stable between pH 3 and 9 and under strong heating conditions (100 degrees C for 60 min). Polymerase chain reaction (PCR) analysis of Lact. plantarum J-51 genome revealed the presence of the plnA gene that encodes the plantaricin precursor PlnA. A 366-bp fragment was sequenced and showed 95% identity with pln locus of Lact. plantarum C-11. The deduced precursor peptide sequence showed one mutation (Gly7 to Ser7) at the double glycine leader peptide, and the three putative 26-, 23- and 22-residue active peptides remain identical to those of Lact. plantarum C-11. Therefore, antimicrobial peptides constitute a potent adaptation advantage for those strains that dominate in a medium such as wine, and can play an important role in the ecology of wine microflora.

关键词：氨基酸序列细菌素类/生物合成细菌素类/遗传学乳杆菌属/生长和发育乳杆菌属/代谢乳球菌属/生长和发育乳球菌属/代谢明串珠菌属/生长和发育明串珠菌属/代谢微生物敏感性试验分子序列数据片球菌属/生长和发育片球菌属/代谢聚合酶链反应蛋白质前体/遗传学序列分析 DNA 序列分析蛋白质链球菌科/生长和发育链球菌科/代谢葡萄酒/微生物学

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