Nutritional Requirements in Multiple Auxotrophic Lactic Acid Bacteria: Genetic Lesions Affecting Amino Acid Biosynthetic Pathways inLactococcus lactis, Enterococcus faecium, andPediococcus acidilactici

1992 ◽  
Vol 56 (6) ◽  
pp. 913-918 ◽  
Author(s):  
Yoriko Deguchi ◽  
Takashi Morishita
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecium ◽  
Nutritional Requirements ◽  
Biosynthetic Pathways

MALIC ENZYME INDUCTION BY LACTIC ACID BACTERIA: I. A METHOD FOR THE STUDY OF NUTRITIONAL INTERACTIONS

1961 ◽  
Vol 7 (2) ◽  
pp. 153-161 ◽  
Author(s):  
S. J. Deal ◽  
Herman C. Lichstein
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Enzyme Induction ◽  
Malic Enzyme ◽  
Enzyme Synthesis ◽  
Nutritional Requirements ◽  
Growth Requirements ◽  
Lactobacillus Arabinosus

The nutritional requirements for the induction of malic enzyme by washed cellular suspensions of Lactobacillus arabinosus 17-5 have been found to be quite similar to the growth requirements for this organism. This similarity permits the use of the measure of rate and extent of malic enzyme synthesis as a tool for studying amino acid interactions and vitamin function.

scholarly journals Phenotypic and Genotypic Analysis of Amino Acid Auxotrophy in Lactobacillus helveticus CNRZ 32

2007 ◽  
Vol 74 (2) ◽  
pp. 416-423 ◽  
Author(s):  
Jason K. Christiansen ◽  
Joanne E. Hughes ◽  
Dennis L. Welker ◽  
Beatriz T. Rodríguez ◽  
James L. Steele ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Ornithine Decarboxylase ◽  
Lactobacillus Helveticus ◽  
Decarboxylase Activity ◽  
Biosynthetic Pathways ◽  
Ornithine Decarboxylase Activity ◽  
Genotypic Analysis

ABSTRACT The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in cheese is thought to represent the rate-limiting step in the development of mature flavor and aroma. Because amino acid breakdown by microbes often entails the reversible action of enzymes involved in biosynthetic pathways, our group investigated the genetics of amino acid biosynthesis in Lactobacillus helveticus CNRZ 32, a commercial cheese flavor adjunct that reduces bitterness and intensifies flavor notes. Most lactic acid bacteria are auxotrophic for several amino acids, and L. helveticus CNRZ 32 requires 14 amino acids. The reconstruction of amino acid biosynthetic pathways from a draft-quality genome sequence for L. helveticus CNRZ 32 revealed that amino acid auxotrophy in this species was due primarily to gene absence rather than point mutations, insertions, or small deletions, with good agreement between gene content and phenotypic amino acid requirements. One exception involved the phenotypic requirement for Asp (or Asn), which genome predictions suggested could be alleviated by citrate catabolism. This prediction was confirmed by the growth of L. helveticus CNRZ 32 after the addition of citrate to a chemically defined medium that lacked Asp and Asn. Genome analysis also predicted that L. helveticus CNRZ 32 possessed ornithine decarboxylase activity and would therefore catalyze the conversion of ornithine to putrescine, a volatile biogenic amine. However, experiments to confirm ornithine decarboxylase activity in L. helveticus CNRZ 32 by the use of several methods were unsuccessful, which indicated that this bacterium likely does not contribute to putrescine production in cheese.

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

2014 ◽  
Vol 685 ◽  
pp. 486-489 ◽  
Author(s):  
Yan Yan Wu ◽  
Gang You ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Ya Wei
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Acid Content ◽  
Total Acid ◽  
Fish Quality ◽  
Salted Fish ◽  
Positive Effects ◽  
Amino Acid Nitrogen

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

169 Effects of lactic acid bacteria complex and Enterococcus faecium DSM 7134 in weanling pigs

2016 ◽  
Vol 94 (suppl_2) ◽  
pp. 79-79
Author(s):  
P. Y. Zhao ◽  
H. N. Tran ◽  
H. Y. Shin ◽  
I. H. Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Enterococcus Faecium ◽  
Weanling Pigs

scholarly journals Effects of the Addition of Non-Starter Lactic Acid Bacteria on Free Amino Acid Production During Cheese Ripening

2018 ◽  
Vol 24 (2) ◽  
pp. 299-309 ◽  
Author(s):  
Risa Saiki ◽  
Tatsuro Hagi ◽  
Takumi Narita ◽  
Miho Kobayashi ◽  
Keisuke Sasaki ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Free Amino Acid ◽  
Acid Production ◽  
Free Amino ◽  
Amino Acid Production ◽  
Cheese Ripening

Response of lactic acid bacteria to amino acid derivatives. II. Glycine

1951 ◽  
Vol 32 (1) ◽  
pp. 106-112 ◽  
Author(s):  
Ruth B. Malin ◽  
Merrill N. Camien ◽  
Max S. Dunn
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Amino Acid Derivatives
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