Citrate Metabolism by Pediococcus halophilus

Abstract

Several strains of non-citrate-metabolizing Pediococcus halophilus have previously been isolated from soy sauce mash or moromi. The factors controlling the metabolism of citrate in soy pediococci were studied. All the soy pediococcal strains tested which failed to decompose citrate did not possess citrate lyase [citrate (pro-3S)-lyase; EC 4.1.3.6] activity. In P. halophilus, citrate lyase was an inducible enzyme, and the optimum pH for activity was 7.0. The metabolism of citrate in P. halophilus was different from that observed in lactic streptococci. The main products from citrate were acetate and formate, and this bacterium produced no acetoin or diacetyl. Formate production from citrate was greatly reduced in the presence of glucose. P. halophilus 7117 (Cit+) was proved to contain citrate lyase, pyruvate formate-lyase (EC 2.3.1.54) phosphotransacetylase (phosphate acetyltransferase; EC 2.3.1.8), and acetate kinase (EC 2.7.2.1), i.e., all the enzymes necessary to convert citrate to acetate and formate.

Pediocins: The bacteriocins of Pediococci. Sources, production, properties and applications

“…Citrate and malate are the acids that lactic acid bacteria most often encounter in their food environments and in the manufacture of fermented dairy products it is desirable that they are able to metabolize the two acids into especially, acetoin and diacetyl, both regarded as being favourable in enriching the flavours of cheese, butter and other products. Several strains however, have been described as non-citrate-metabolizing strains [ 19 ].…”

“…Citrate metabolism is inducible in the pediococci. Citrate metabolism has been studied in several strains of soy pediococci by Kanbe and Uchida [ 19 ]. It was observed that citrate-negative strains were missing the inducible citrate lyase [citrate (pro-3S)-lyase; EC 4.1.3.6], and pathways of citrate degradation in P. halophilus differed largely from those of other lactic acid bacteria.…”

Isolation and characterization of lactic acid bacteria from dochi (fermented black beans), a traditional fermented food in Taiwan

“…In dochi, Ent. faecium seems to take the place of Tetragenococcus halophilus that is found in Japanese fermented soy sauce (Kanbe and Uchida 1987). After Ent.…”

Beneficial features of pediococcus: from starter cultures and inhibitory activities to probiotic benefits

“…As secondary effect, antimicrobial properties of diacetyl were additionally contributed to the safety of the different fermented food products (Jay 1982;Langa et al 2014). Citrate metabolism was investigated in several LAB, including pediococci strains isolated from soy products and cheeses (Kanbe and Uchida 1987;McSweeney et al 2017;Quintans et al 2008). It was observed that citrate-negative strains lack a particular enzyme, inducible citrate lyase [citrate (pro-3 S)-lyase; EC 4.…”