Study on Temperature Regulation of Lactic Acid Bacteria Using Metabolic Flux Analysis

2011 ◽  
Vol 356-360 ◽  
pp. 127-132
Author(s):  
Xiao Jing Xiong ◽  
Yong Feng Li
Keyword(s):  
Lactic Acid ◽  
Quantitative Analysis ◽  
Lactic Acid Bacteria ◽  
Metabolic Flux Analysis ◽  
Metabolic Flux ◽  
Lactic Acid Production ◽  
Flux Analysis ◽  
Culture Temperature ◽  
Metabolic Intermediates ◽  
Fermentation Stage

Fermentation studies of lactic acid bacteria Rennanqilyf13 were performed to evaluate the potential impacts of culture temperature on cell growth and the production of L-Lactic acid. Quantitative analysis of several metabolic intermediates using metabolic flux analysis (MFA) revealed fluxes during the L-Lactic acid production from glucose. According to the metabolic flux from glucose to L-lactic acid, using different temperature at different fermentation stage maximized the concentration, yield and productivity of L-lactic acid.

scholarly journals Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds

Fermentation ◽  
2018 ◽  
Vol 5 (1) ◽  
pp. 1 ◽  
Author(s):  
Ingrid Collombel ◽  
Francisco Campos ◽  
Tim Hogg
Keyword(s):  
Lactic Acid ◽  
Phenolic Compounds ◽  
Lactic Acid Bacteria ◽  
Lactic Acid Production ◽  
Oenococcus Oeni ◽  
Red Wines ◽  
Subsequent Storage ◽  
Genetic Profiles ◽  
Fermentation Stage

Phenolic compounds are important components of wine and are known to have an impact on the physiology of wine microbes. The influence of specific sub-sets of phenolic compounds on the growth and metabolism of lactic acid bacteria (LAB) and on the diversity of Oenococcus oeni in inoculated and non-inoculated red wines was investigated during malolactic fermentation (MLF) and subsequent storage. Representative O. oeni strains from wines treated with flavonols and trans-resveratrol were isolated and analyzed by pulsed-field gel electrophoresis of rare restriction enzyme digests (REA-PFGE). 28 days after MLF initiation, strains from all samples had entered the death phase, except those supplemented with trans-resveratrol. In the non-inoculated samples, the onset of lactic acid production was apparently delayed by all compounds tested, except for the flavan-3-ols. Increased levels of phenolics also delayed citrate consumption in inoculated samples. PFGE analysis revealed 22 genetic profiles, and some profiles were characteristics of specific samples. The commercial starter used in the inoculated wines did not dominate during MLF. The effect of the phenolics studied was dependent on the origin and concentration of each as well, as the fermentation stage and whether the wines were inoculated. The effect of flavonols and trans-resveratrol seemed to be strain-dependent, which could have implications on the final quality of wines.

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