Diversity in the metabolism of organic acids by Pediococcus halophilus.

Genetic and physiological diversity of Tetragenococcus halophilus strains isolated from sugar- and salt-rich environments

“…As a consequence, different physiological parameters of the thick juice itself might be responsible for the variable behaviour of T. halophilus (Justé et al, 2008b), creating more favourable or unfavourable conditions for thick juice degradation. Moreover, poor storage conditions can occur locally in a storage tank, including a low Brix index or a high temperature (Justé et al, 2008a), or perhaps a critical oxygen concentration (Kanbe & Uchida, 1982) enabling exponential growth of T. halophilus and thick juice degradation. Further research on storage of differently conditioned thick juice inoculated with the same strain of T. halophilus is necessary to elucidate the different behaviour of dominant populations of T. halophilus in sugar thick juice.…”

Note: Physiological aspects of the growth of the lactic acid bacterium Tetragenococcus halophila during Indonesian soy sauce (kecap) production

“…This could be for several reasons. Tetragenococcus halophila is able to metabolize citrate, yielding two acetate per citrate (Kanbe and Uchida 1987b). From its low content in soy mash (less than 1 mmol l −1 ; Röling et al 1994a), it follows that citrate will only make a minor contribution to acetate production.…”

Effect of citric acid on the biosynthesis and composition of xanthan.

“…In the metabolism of citric acid using bacteria, the citric acid is first split to oxaloacetate and acetate and finally gives pyruvic acid (Cogan, 1987;Kanbe and Uchida, 1987;Kennes et al, 1991). Pyruvic acid is converted to lactic acid or goes to a TCA cycle through acetyl CoA.…”