ANTAGONISMS IN THE UTILIZATION OF d-AMINO ACIDS BY LACTIC ACID BACTERIA

Swiss-type cheeses such as Emmental are characterized by the successive development of thermophilic lactic acid bacteria (TLAB) and propionibacteria. The aim of this study was to determine whether the choice of TLAB strain influenced propionibacteria. TLAB and propionibacteria were cultured sequentially under the conditions prevailing in cheese. Firstly, 11 Emmental juice-like media were prepared by fermenting casein-enriched milk with pure or mixed cultures of TLAB (Lactobacillus helveticus, Lb. delbrueckii subsp. lactis and Streptococcus thermophilus), differing in their proteolytic activities. TLAB cells were then removed by microfiltration. Finally, five strains of Propionibacterium freudenreichii were grown on these media at 24°C under anaerobiosis and their growth characteristics and lactate consumption determined. The media mainly differed in their contents of peptides (1·9–5·3 g/kg) and free amino acids (1·0–5·6 g/kg) and the proportions of lactate isomers (42–92% of the L(+) isomer). Propionibacteria were significantly (P<0·05) influenced by TLAB strains (differences in doubling times of up to 20% and differences in lactate consumption after 600 h culture of up to 52%). The influence of TLAB was similar for all the propionibacteria tested, depended on the TLAB strains and could not be generalized to the TLAB species. Propionibacteria were stimulated by high peptide levels, low levels of free amino acids and NaCl, a low proportion of L(+)-lactate and other undetermined factors. However, variations due to TLAB were less than those between propionibacteria strains.

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Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey

Journal of Dairy Research ◽

10.1017/s0022029912000040 ◽

2012 ◽

Vol 79 (2) ◽

pp. 201-208 ◽

Cited By ~ 17

Author(s):

Micaela Pescuma ◽

Elvira M. Hébert ◽

Elena Bru ◽

Graciela Font de Valdez ◽

Fernanda Mozzi

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Protein Degradation ◽

Proteolytic Activity ◽

Starter Culture ◽

Whey Proteins ◽

Principal Component ◽

Fermented Foods ◽

Small Peptides

The high nutritional value of whey makes it an interesting substrate for the development of fermented foods. The aim of this work was to evaluate the growth and proteolytic activity of sixty-four strains of lactic acid bacteria in whey to further formulate a starter culture for the development of fermented whey-based beverages. Fermentations were performed at 37°C for 24 h in 10 and 16% (w/v) reconstituted whey powder. Cultivable populations, pH, and proteolytic activity (o-phthaldialdehyde test) were determined at 6 and 24 h incubation. Hydrolysis of whey proteins was analysed by Tricine SDS-PAGE. A principal component analysis (PCA) was applied to evaluate the behaviour of strains. Forty-six percent of the strains grew between 1 and 2 Δlog CFU/ml while 19% grew less than 0·9 Δlog CFU/ml in both reconstituted whey solutions. Regarding the proteolytic activity, most of the lactobacilli released amino acids and small peptides during the first 6 h incubation while streptococci consumed the amino acids initially present in whey to sustain growth. Whey proteins were degraded by the studied strains although to different extents. Special attention was paid to the main allergenic whey protein, β-lactoglobulin, which was degraded the most byLactobacillus acidophilusCRL 636 andLb. delbrueckiisubsp.bulgaricusCRL 656. The strain variability observed and the PCA applied in this study allowed selecting appropriate strains able to improve the nutritional characteristics (through amino group release and protein degradation) and storage (decrease in pH) of whey.

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On the Nitrogen Nutrition of Silage Strains of Lactic Acid Bacteria

Australian Journal of Biological Sciences ◽

10.1071/bi9660105 ◽

1966 ◽

Vol 19 (1) ◽

pp. 105 ◽

Cited By ~ 3

Author(s):

CJ Brady

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Free Amino Acids ◽

Free Amino ◽

Nitrogen Nutrition ◽

Synthetic Medium ◽

Post Harvest ◽

Synthetic Media ◽

Time Of Harvest

Consideration is given to the adequacy of the free amino acids in plant juices at the time of harvest as nitrogen substrate for strains of lactic acid bacteria isolated from silage. The requirements of several strains of the bacteria for free amino acids in synthetic media were compared with the concentration of these acids in the liquid phase of plants at the time of harvest; this comparison suggested that several amino acids, and particulady lysine, may at times be rate.limiting. Ethanolic extracts of plants, sampled before and after a period of post-harvest wilting, were assayed as nitrogen substrates for the bacteria. A marked response to additions of lysine, some response to arginine, and evidence of deficiency of other acids were noted. The importance of post-harvest proteolysis to the amino acid nutrition of the bacteria in the silage environment is discussed. Certain fractions of the plant extracts were found to promote early growth of the bacteria in the synthetic medium, and the distribution of this activity in different fractions is described.

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Accelerated ripening of Pecorino Umbro cheese

Journal of Dairy Research ◽

10.1017/s0022029998003161 ◽

1998 ◽

Vol 65 (4) ◽

pp. 631-642 ◽

Cited By ~ 22

Author(s):

ALDO CORSETTI ◽

MARCO GOBBETTI ◽

EMANUELE SMACCHI ◽

MARIA DE ANGELIS ◽

JONE ROSSI

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Free Amino ◽

Trichloroacetic Acid ◽

Short Peptides ◽

Accelerated Ripening ◽

Total Free Amino Acids ◽

Biochemical Analyses ◽

Dipeptidase Activities

We have investigated accelerating the ripening of Pecorino Umbro cheese by adding crude cytoplasmic extract from Pseudomonas fluorescens, non-starter lactic acid bacteria (NSLAB) or cheese slurry. Microbiological and biochemical analyses and sensory evaluation were carried out on control and experimental cheeses over 28 d ripening. In the cheeses containing NSLAB or slurry, counts of mesophilic lactobacilli ranged from log 7·6 at day 1 to ∼log 8·6 cfu/g after 28 d ripening, ∼2 log cycles higher than in the control cheese. All the experimental cheeses contained higher levels than the control of total free amino acids and N soluble at pH 4·6 and in 120 g trichloroacetic acid/l. Compared with the control, higher aminopeptidase and dipeptidase activities were found in the cheeses containing NSLAB and slurry, and especially in those containing the Pseudomonas enzyme. The cheeses containing NSLAB or slurry were characterized by an accumulation of short peptides (Mr<2000) detected by FPLC. Although the cheese containing enzyme had an atypical flavour, the addition of mesophilic lactobacilli reduced from 60 to 28 d the ripening period of Pecorino Umbro cheese, without the appearance of off flavour.

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The role of amino acids in nisin and pediocin production by two lactic acid bacteria

Enzyme and Microbial Technology ◽

10.1016/j.enzmictec.2003.11.005 ◽

2004 ◽

Vol 34 (3-4) ◽

pp. 319-325 ◽

Cited By ~ 24

Author(s):

J.A Vázquez ◽

M.L Cabo ◽

M.P González ◽

M.A Murado

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria

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Effects of wild type lactic acid bacteria on histamine and tyramine formation in sucuk

Journal of the Hellenic Veterinary Medical Society ◽

10.12681/jhvms.25936 ◽

2021 ◽

Vol 71 (4) ◽

pp. 2553

Author(s):

Y. N. DOĞAN ◽

Ö. F. LENGER ◽

M. DÜZ ◽

I. DOĞAN ◽

Z. GÜRLER

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Acid Decarboxylase ◽

Lactobacillus Curvatus ◽

Amino Acid Decarboxylase ◽

Lactobacillus Sake ◽

Natural Microflora ◽

Fermented Products

Biogenic amines (BAs) are formed by the decarboxylation of amino acids in fermented products and accumulate in these products due to the fermentation conditions, the natural microflora of the product, and the diversity of amino acids. Although they are inhibited by the human body, they are a hazard to public health. Starter cultures used in fermented sucuk should not have amino acid decarboxylase properties. The aim of the present study was to determine proteolytic activity, histidine and tyrosine decarboxylase enzyme activities of Lactobacillus plantarum, Lactobacillus sake, and Lactobacillus curvatus species and to evaluate the level of BA in sucuk groups containing these lactic acid bacteria (LAB). It was determined that none of the LAB generated these activities. While histamine values were not statistically significant in the sucuk groups (P> 0.05), tyramine values showed statistically significant differences (P<0.05). The tyramine values of GI ( = 1.43 ± 0.75) and GIII ( = 2.73 ± 1.02) groups were lower than C ( = 8.97 ± 5.29) and GII ( = 7.58 ± 2.90) groups. According to the results of the study, L. plantarum or L. curvatus can provide more reliable fermented products with respect to tyramine formation. L. plantarum, L. sake, and L. curvatus could reduce histamine and tyramine formation in fermented sucuk.

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Products of Metabolism and Processing of Lactic Acid Bacteria as Functional Ingredients

Food Science and Applied Biotechnology ◽

10.30721/fsab2018.v1.i1.13 ◽

2018 ◽

Vol 1 (1) ◽

pp. 47 ◽

Cited By ~ 1

Author(s):

Antonina Ivanovna Kapustian ◽

Natalia Cherno ◽

Alexei Kovalenko ◽

Kristina Naumenko ◽

Igor Kushnir

Keyword(s):

Amino Acids ◽

Molecular Weight ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Organic Acids ◽

Cell Walls ◽

Degradation Products ◽

Lactobacillus Delbrueckii ◽

Low Molecular Weight ◽

Gel Chromatography

Lactic acid bacteria (LAB) and bifidobacteria (BB) are unique substances that have a lot of biological and physiological effects. Structural components of LAB and BB – peptidoglycans, compounds of the muramylpeptide series, teichoic acids – have powerful immunological properties. Metabolites of LAB and BB – organic acids, hydrogen peroxide, bacteriocins, etc. – provide antagonistic activity, have an indirect impact on the immune system, reducing the antigenic load caused by pathogenic microorganisms. The expediency of peptidoglycans degradation of LAB and BB cell walls is substantiated. Low molecular weight products of the degradation can easily be absorbed and enter into biochemical processes, accelerating the expected functional-physiological effect. To obtain low-molecular products of peptidoglycans degradation, a combination of LAB and BB was used. The combination of LAB and BB is the sum of the test cultures of Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Bifidobacterium bifidum, Lactococcus cremoris, Streptococcus termophilus. Destruction of peptidoglycans of bacterial cell walls was carried out using a combination of disintegrating factors. The efficiency of destruction was determined by the accumulation of low molecular weight peptides (with molecular weight up to 1500 Da), amino acids and soluble protein in the disintegrate. It has been established that the highest accumulation of low molecular weight degradation products occurs when using autolysis followed by enzymatic hydrolysis during 180 min with the ratio of the enzyme : substrate 1 : 100. At the same time ≈ 53% of protein substances pass from insoluble to soluble state. The molecular weight of the obtained products is determined by the gel chromatography method. The qualitative and quantitative content of organic acids, amino acids and vitamins of group В in the hydrolysis products composition was investigated. It was shown that the obtained product possesses high biological effect in the experiment on animals.

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Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi

Molecules ◽

10.3390/molecules23113049 ◽

2018 ◽

Vol 23 (11) ◽

pp. 3049 ◽

Cited By ~ 6

Author(s):

Hyelyeon Hwang ◽

Jong-Hee Lee

Keyword(s):

Amino Acids ◽

Lactic Acid ◽

Lactic Acid Bacteria ◽

Raw Materials ◽

Lactobacillus Brevis ◽

Arginine Deiminase ◽

Bacteria Growth ◽

Arginine Catabolism ◽

Leuconostoc Lactis

Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials into numerous metabolites that contribute to the taste of food. Amino acids and saccharides are important primary metabolites. Arginine is nearly exhausted during kimchi fermentation, whereas the concentrations of other amino acids are reported not to increase or decrease dramatically. These phenomena could imply that arginine is an important nutritional component among the amino acids during kimchi fermentation. In this study, we investigated the arginine-catabolism pathway of seven lactic acid bacteria isolated from kimchi and evaluated the products of arginine catabolism (citrulline and ornithine) associated with the bacteria. The arginine content dramatically decreased in cultures of Lactobacillus brevis and Weissella confusa from 300 μg/mL of arginine to 0.14 ± 0.19 and 1.3 ± 0.01 μg/mL, respectively, after 6 h of cultivation. Citrulline and ornithine production by L. brevis and W. confusa showed a pattern that was consistent with arginine catabolism. Interestingly, Pediococcus pentosaceus, Lactobacillus plantarum, Leuconostoc mesenteroides, and Leuconostoc lactis did not show increased citrulline levels after arginine was added. The ornithine contents were higher in all bacteria except for L. lactis after adding arginine to the culture. These results were consistent with the absence of the arginine deiminase gene among the lactic acid bacteria. Arginine consumption and ornithine production were monitored and compared with lactic acid bacteria by metagenomics analysis, which showed that the increment of ornithine production correlated positively with lactic acid bacteria growth.

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