Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: A bioinformatics approach

I. Díaz-Muñiz, D. S. Banavara, M. F. Budinich, S. A. Rankin, Edward G. Dudley, J. L. Steele

Research output: Contribution to journalArticle

34 Citations (Scopus)

Abstract

Aims: To identify potential pathways for citrate catabolism by Lactobacillus casei under conditions similar to ripening cheese. Methods and Results: A putative citric acid cycle (PCAC) for Lact. casei was generated utilizing the genome sequence, and metabolic flux analyses. Although it was possible to construct a unique PCAC for Lact. casei, its full functionality was unknown. Therefore, the Lact. casei PCAC was evaluated utilizing end-product analyses of citric acid catabolism during growth in modified chemically defined media (mCDM), and Cheddar cheese extract (CCE). Results suggest that under energy source excess and limitation in mCDM this micro-organism produces mainly l-lactic acid and acetic acid, respectively. Both organic acids were produced in CCE. Additional end products include d-lactic acid, acetoin, formic acid, ethanol, and diacetyl. Production of succinic acid, malic acid, and butanendiol was not observed. Conclusions: Under conditions similar to those present in ripening cheese, citric acid is converted to acetic acid, l/d-lactic acid, acetoin, diacetyl, ethanol, and formic acid. The PCAC suggests that conversion of the citric acid-derived pyruvic acid into acetic acid, instead of lactic acid, may yield two ATPs per molecule of citric acid. Functionality of the PCAC reductive route was not observed. Significance and Impact of the Study: This research describes a unique PCAC for Lact. casei. Additionally, it describes the citric acid catabolism end product by this nonstarter lactic acid bacteria during growth, and under conditions similar to those present in ripening cheese. It provides insights on pathways preferably utilized to derive energy in the presence of limiting carbohydrates by this micro-organism.

Original languageEnglish (US)
Pages (from-to)872-882
Number of pages11
JournalJournal of Applied Microbiology
Volume101
Issue number4
DOIs
StatePublished - Oct 1 2006

Fingerprint

Lactobacillus casei
Citric Acid Cycle
Cheese
Computational Biology
Citric Acid
formic acid
Lactic Acid
Acetoin
Acetic Acid
Diacetyl
Ethanol
Metabolic Flux Analysis
Succinic Acid
Growth
Pyruvic Acid
Adenosine Triphosphate
Carbohydrates
Genome
Bacteria
Acids

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Díaz-Muñiz, I. ; Banavara, D. S. ; Budinich, M. F. ; Rankin, S. A. ; Dudley, Edward G. ; Steele, J. L. / Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese : A bioinformatics approach. In: Journal of Applied Microbiology. 2006 ; Vol. 101, No. 4. pp. 872-882.
@article{9010ba8cdfca4461a7edf84c7a97ae53,
title = "Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: A bioinformatics approach",
abstract = "Aims: To identify potential pathways for citrate catabolism by Lactobacillus casei under conditions similar to ripening cheese. Methods and Results: A putative citric acid cycle (PCAC) for Lact. casei was generated utilizing the genome sequence, and metabolic flux analyses. Although it was possible to construct a unique PCAC for Lact. casei, its full functionality was unknown. Therefore, the Lact. casei PCAC was evaluated utilizing end-product analyses of citric acid catabolism during growth in modified chemically defined media (mCDM), and Cheddar cheese extract (CCE). Results suggest that under energy source excess and limitation in mCDM this micro-organism produces mainly l-lactic acid and acetic acid, respectively. Both organic acids were produced in CCE. Additional end products include d-lactic acid, acetoin, formic acid, ethanol, and diacetyl. Production of succinic acid, malic acid, and butanendiol was not observed. Conclusions: Under conditions similar to those present in ripening cheese, citric acid is converted to acetic acid, l/d-lactic acid, acetoin, diacetyl, ethanol, and formic acid. The PCAC suggests that conversion of the citric acid-derived pyruvic acid into acetic acid, instead of lactic acid, may yield two ATPs per molecule of citric acid. Functionality of the PCAC reductive route was not observed. Significance and Impact of the Study: This research describes a unique PCAC for Lact. casei. Additionally, it describes the citric acid catabolism end product by this nonstarter lactic acid bacteria during growth, and under conditions similar to those present in ripening cheese. It provides insights on pathways preferably utilized to derive energy in the presence of limiting carbohydrates by this micro-organism.",
author = "I. D{\'i}az-Mu{\~n}iz and Banavara, {D. S.} and Budinich, {M. F.} and Rankin, {S. A.} and Dudley, {Edward G.} and Steele, {J. L.}",
year = "2006",
month = "10",
day = "1",
doi = "10.1111/j.1365-2672.2006.02965.x",
language = "English (US)",
volume = "101",
pages = "872--882",
journal = "Journal of Applied Microbiology",
issn = "1364-5072",
publisher = "Wiley-Blackwell",
number = "4",

}

Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese : A bioinformatics approach. / Díaz-Muñiz, I.; Banavara, D. S.; Budinich, M. F.; Rankin, S. A.; Dudley, Edward G.; Steele, J. L.

In: Journal of Applied Microbiology, Vol. 101, No. 4, 01.10.2006, p. 872-882.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese

T2 - A bioinformatics approach

AU - Díaz-Muñiz, I.

AU - Banavara, D. S.

AU - Budinich, M. F.

AU - Rankin, S. A.

AU - Dudley, Edward G.

AU - Steele, J. L.

PY - 2006/10/1

Y1 - 2006/10/1

N2 - Aims: To identify potential pathways for citrate catabolism by Lactobacillus casei under conditions similar to ripening cheese. Methods and Results: A putative citric acid cycle (PCAC) for Lact. casei was generated utilizing the genome sequence, and metabolic flux analyses. Although it was possible to construct a unique PCAC for Lact. casei, its full functionality was unknown. Therefore, the Lact. casei PCAC was evaluated utilizing end-product analyses of citric acid catabolism during growth in modified chemically defined media (mCDM), and Cheddar cheese extract (CCE). Results suggest that under energy source excess and limitation in mCDM this micro-organism produces mainly l-lactic acid and acetic acid, respectively. Both organic acids were produced in CCE. Additional end products include d-lactic acid, acetoin, formic acid, ethanol, and diacetyl. Production of succinic acid, malic acid, and butanendiol was not observed. Conclusions: Under conditions similar to those present in ripening cheese, citric acid is converted to acetic acid, l/d-lactic acid, acetoin, diacetyl, ethanol, and formic acid. The PCAC suggests that conversion of the citric acid-derived pyruvic acid into acetic acid, instead of lactic acid, may yield two ATPs per molecule of citric acid. Functionality of the PCAC reductive route was not observed. Significance and Impact of the Study: This research describes a unique PCAC for Lact. casei. Additionally, it describes the citric acid catabolism end product by this nonstarter lactic acid bacteria during growth, and under conditions similar to those present in ripening cheese. It provides insights on pathways preferably utilized to derive energy in the presence of limiting carbohydrates by this micro-organism.

AB - Aims: To identify potential pathways for citrate catabolism by Lactobacillus casei under conditions similar to ripening cheese. Methods and Results: A putative citric acid cycle (PCAC) for Lact. casei was generated utilizing the genome sequence, and metabolic flux analyses. Although it was possible to construct a unique PCAC for Lact. casei, its full functionality was unknown. Therefore, the Lact. casei PCAC was evaluated utilizing end-product analyses of citric acid catabolism during growth in modified chemically defined media (mCDM), and Cheddar cheese extract (CCE). Results suggest that under energy source excess and limitation in mCDM this micro-organism produces mainly l-lactic acid and acetic acid, respectively. Both organic acids were produced in CCE. Additional end products include d-lactic acid, acetoin, formic acid, ethanol, and diacetyl. Production of succinic acid, malic acid, and butanendiol was not observed. Conclusions: Under conditions similar to those present in ripening cheese, citric acid is converted to acetic acid, l/d-lactic acid, acetoin, diacetyl, ethanol, and formic acid. The PCAC suggests that conversion of the citric acid-derived pyruvic acid into acetic acid, instead of lactic acid, may yield two ATPs per molecule of citric acid. Functionality of the PCAC reductive route was not observed. Significance and Impact of the Study: This research describes a unique PCAC for Lact. casei. Additionally, it describes the citric acid catabolism end product by this nonstarter lactic acid bacteria during growth, and under conditions similar to those present in ripening cheese. It provides insights on pathways preferably utilized to derive energy in the presence of limiting carbohydrates by this micro-organism.

UR - http://www.scopus.com/inward/record.url?scp=33748177615&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=33748177615&partnerID=8YFLogxK

U2 - 10.1111/j.1365-2672.2006.02965.x

DO - 10.1111/j.1365-2672.2006.02965.x

M3 - Article

C2 - 16968299

AN - SCOPUS:33748177615

VL - 101

SP - 872

EP - 882

JO - Journal of Applied Microbiology

JF - Journal of Applied Microbiology

SN - 1364-5072

IS - 4

ER -