Diacetyl and acetoin production from the co-metabolism of citrate and xylose by Leuconostoc mesenteroides subsp. mesenteroides

Schmitt, Philippe; Vasseur, Corinne; Phalip, Vincent; Huang, D. Q.; Diviès, Charles; Prévost, Hervé

doi:10.1007/s002530051000

Cited by 29 publications

(10 citation statements)

References 14 publications

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“…Succinic acid is consumed by LAB since in this bacterial group carbohydrates are metabolised following the citric acid route (Gadaga et al, 2001). It is also well known that Leuconostoc species use citrate from which they produce acetoine and diacetyl (Schmitt et al, 1997), but other LAB species and yeasts also produce these compounds (Bartowsky & Henschke, 2004). It was surprising to find that G. candidum strains produced noticeable amounts of lactic acid (618 mg per 100 ml of milk), which is similar to that produced by L. lactis strains.…”

Section: Discussionmentioning

confidence: 99%

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

et al. 2008

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Section: Discussionmentioning

confidence: 99%

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

et al. 2008

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“…mesenteroides results in a growth stimulation, an increase in d-lactate and acetate production and repression of ethanol formation (Schmitt et al, 1997). This correlates with the formation of acetyl-P from pentose (Section 7).…”

Section: Organic Acid Metabolismmentioning

confidence: 97%

“…DNA-based methods are becoming widely used for differentiation of Leuconostoc (Lee, Park, & Kim, 2000;Sch . onhuber, Le Bourhis, Tremblay, Amann, & Kulakauskas, 2001;Matte-Tailliez et al, 2001;P! erez, Cardell, & Zarate, 2002;Randazzo, Torriani, Akkermans, de Vos, & Vaughan, 2002;dal Bello et al, 2003;Ennahar et al, 2003;Reeson et al, 2003).…”

Section: Identification Characterisation and Biodiversitymentioning

confidence: 99%

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Hemme

Foucaud-Scheunemann

2004

International Dairy Journal

263

186

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“…gasicomitatum produced diacetyl/acetoin, at concentrations as high as 470 M, when growth was based on inosine or ribose, but no diacetyl/ acetoin production (Ͻ7.5 M) was detected with the glucose medium (Table 1). In Leuconostoc mesenteroides, diacetyl/acetoin production was also induced by citrate plus pentose (xylose) cometabolism (27). High levels (concentrations, about 40,000 M) of acetoin production by Brochothrix thermosphacta have been reported previously (28).…”

Section: Discussionmentioning

confidence: 82%

“…2), and no diacetyl/acetoin was detected. In this situation, leuconostocs may have directed the excess pyruvate to lactate production (27).…”

Section: Discussionmentioning

confidence: 99%

Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811 ^T during Growth on Various Carbon Sources

Jääskeläinen

Vesterinen

Parshintsev

et al. 2015

Appl Environ Microbiol

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Leuconostoc gelidum subsp. gasicomitatum is a common spoilage bacterium in meat products packaged under oxygen-containing modified atmospheres. Buttery off-odors related to diacetyl/acetoin formation are frequently associated with the spoilage of these products. A whole-genome microarray study, together with gas chromatography (GC)-mass spectrometry (MS) analyses of the pathway end products, was performed to investigate the transcriptome response of L. gelidum subsp. gasicomitatum LMG18811 T growing on semidefined media containing glucose, ribose, or inosine, which are essential carbon sources in meat. Generally, the gene expression patterns with ribose and inosine were quite similar, indicating that catabolism of ribose and nucleosides is closely linked. Diacetyl/acetoin concentrations as high as 110 or 470 M were measured when growth was based on inosine or ribose, respectively. The gene expression results for pyruvate metabolism (upregulation of ␣-acetolactate synthase, downregulation of L-lactate dehydrogenase and pyruvate dehydrogenase) were as expected when diacetyl and acetoin were the end products. No diacetyl production (<7.5 M) was detected with the glucose-containing medium, even though the cell counts of LMG18811T was 6 or 10 times higher than that on inosine or ribose, respectively. Although glucose was the most effective carbon source for the growth of L. gelidum subsp. gasicomitatum, utilization of inosine and ribose resulted in the production of the unwanted buttery-odor compounds. These results increase our understanding of which compounds are likely to enhance the formation of buttery odors during meat spoilage caused by L. gelidum subsp. gasicomitatum. Leuconostoc gelidum is a psychrotrophic lactic acid bacterium (LAB) comprising three subspecies, i.e., Leuconostoc gelidum subsp. gelidum, Leuconostoc gelidum subsp. gasicomitatum, and Leuconostoc gelidum subsp. aenigmaticum (1). During the past 14 years, L. gelidum subsp. gasicomitatum has been associated with the spoilage of cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods (2, 3, 4, 5). It has also been reported as an important species in the fermentation of kimchi, a traditional Korean food made by fermenting vegetables at refrigerator temperatures (6). The first scientific publications on L. gelidum subsp. gasicomitatum associated it with spoilage of raw MAP meat products in Scandinavia (2, 3, 7), but spoilage cases associated with fish (8) and vegetable products (9) have also been reported. Recently, this versatile food spoilage organism has been linked to spoilage cases affecting packaged meat, vegetable, and composite foods in Western Europe (4, 5, 10).Leuconostoc gelidum subsp. gasicomitatum cannot obtain energy from glycogen, proteinaceous substrates, lactate, or fatty acids (11), and its growth is based mainly on the utilization of carbohydrates. As an obligately heterofermentative LAB, it ferments hexoses and pentoses by the phosphoketolase pathway (PKP). In marinated meat products, L. gelidum subsp. gasicomitatum ...

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Diacetyl and acetoin production from the co-metabolism of citrate and xylose by Leuconostoc mesenteroides subsp. mesenteroides

Cited by 29 publications

References 14 publications

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811 ^T during Growth on Various Carbon Sources

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Diacetyl and acetoin production from the co-metabolism of citrate and xylose by Leuconostoc mesenteroides subsp. mesenteroides

Cited by 29 publications

References 14 publications

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811 T during Growth on Various Carbon Sources

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Product

Resources

About

Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811 ^T during Growth on Various Carbon Sources