Identification of Potential Citrate Metabolism Pathways in Carnobacterium maltaromaticum

Microorganisms

Finn Kvist Vogensen¹  Jørgen J. Leisner²  Nancy E. Ramia³  Anne-Marie Revol-Junelles³  Frédéric Borges³  Heng Li⁴ 

[1] Department of Food Science, Faculty of Science, University of Copenhagen, DK-1958 Frederiksberg, Denmark;Department of Veterinary and Animal Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, DK-1870 Frederiksberg, Denmark;Laboratoire d’Ingénierie des Biomolécules (LIBio), Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires (ENSAIA), Université de Lorraine, LIBio, F-54000 Nancy, France;Pasteurien College, Soochow University, Suzhou 215123, China;

关键词: lactic acid bacteria;    cheese;    citric acid;    oxaloacetate;    diacetyl;   

DOI  :  10.3390/microorganisms9102169

来源: DOAJ

【 摘 要 】

In the present study, we describe the identification of potential citrate metabolism pathways for the lactic acid bacterium (LAB) Carnobacterium maltaromaticum. A phenotypic assay indicated that four of six C. maltaromaticum strains showed weak (Cm 6-1 and ATCC 35586) or even delayed (Cm 3-1 and Cm 5-1) citrate utilization activity. The remaining two strains, Cm 4-1 and Cm 1-2 gave negative results. Additional analysis showed no or very limited utilization of citrate in media containing 1% glucose and 22 or 30 mM citrate and inoculated with Cm 6-1 or ATCC 35586. Two potential pathways of citrate metabolism were identified by bioinformatics analyses in C. maltaromaticum including either oxaloacetate (pathway 1) or tricarboxylic compounds such as isocitrate and α-ketoglutarate (pathway 2) as intermediates. Genes encoding pathway 1 were present in two out of six strains while pathway 2 included genes present in all six strains. The two potential citrate metabolism pathways in C. maltaromaticum may potentially affect the sensory profiles of milk and soft cheeses subjected to growth with this species.

【 授权许可】

Unknown