Effect of Lactate on the Growth and Production of Diacetyl and Acetoin by Lactobacilli

Cardenas, I. L. Benito De; Ledesma, O; Holgado, Aı́da A. Pesce de Ruiz; Oliver, G.

doi:10.3168/jds.s0022-0302(85)81047-x

Cited by 15 publications

(5 citation statements)

References 7 publications

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“…Another study with strain NCDO 151, now weil characterized as L paracasei subsp paracasei (Collins et al, 1989), showed only trace amounts of citrate utilized by this strain (Hickey et al, 1983). Some work has been done on citrate metabolism by L rhamnosus, but it is mainly oriented in the field of acetoin and diacetyl production (Benito de Cardenas and Oliver, 1990;Benito de Cardenas et al, 1991) with no mention of citrate supporting growth as the sole energy source. Moreover, no work has been reported for these species on growth in cheese or other milk products at the expense of citrate.…”

Section: Resul Ts and Discussionmentioning

confidence: 99%

Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria

Jimeno

Lázaro

Sollberger

1995

Lait

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5ummary -L rhamnosus JCL 1211 and L casei JCL 1227 isolated from hard cheese facultatively heterofermentative microflora were shown to negatively interfere with the growth of P freudenreichii in hard Swiss-type cheese. As the observed inhibition cou Id not be reproduced in batch cultures, the metabolism of inhibitory species was studied in cheese and in culture. Citrate appears to be the principal energy source for growth of facultatively heterofermentative microflora which metabolizes it to acetate, formate and carbonate. Small amounts of diacetyl are also produced during citrate fermentation. Diacetyl, acetate and formate can participate in the inhibitory ettect observed. L rhamnosus

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Section: Resul Ts and Discussionmentioning

confidence: 99%

Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria

Jimeno

Lázaro

Sollberger

1995

Lait

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“…Typhimurium and the antibiotics, as described above. For the lactate assay, strains were grown as described above, and the lactate solution was added at a final concentration of 80 mM (21) in the 96-well plate containing the diluted S . Typhimurium and the antibiotics.…”

Section: Methodsmentioning

confidence: 99%

“…For the lactate assay, sodium L-lactate was diluted in an appropriate volume of BHI. Strains were grown as described above, and the lactate solution was added at a final concentration of 80 mM (22) . in the 96-well plate containing the diluted S .…”

Section: Methodsmentioning

confidence: 99%

Lactobacillusspp. decrease the susceptibility ofSalmonellaTyphimurium to the last resort antibiotic azithromycin

Blais,

Couture,

Laforest-Lapointe

et al. 2023

Preprint

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Bacteria are involved in numerous interactions during infection and among host-associated microbial populations.Salmonella entericaserovar Typhimurium is a foodborne pathogen of great importance as well as a model organism to study interactions within a microbial community. In this study, we found thatS. Typhimurium becomes tolerant to azithromycin when co-cultured with strains ofLactobacillus. Similarly, acidified media, from cell-free supernatant ofLactobacilluscultures for instance, also induced the tolerance ofS. Typhimurium to azithromycin. The addition of membrane disruptors restored the normal sensitivity to azithromycin in acidified media, but not whenLactobacilluswas present. These results suggested that the acidification of the media led to modification in envelope homeostasis, but that a different mechanism promoted the tolerance to azithromycin in the presence ofLactobacillusstrains. To further understand howLactobacillusstrains modify the sensitivity ofS. Typhimurium to azithromycin, a high-throughput assay was carried using the single gene deletion collection of theS. Typhimurium (1) in coculture withL. rhamnosusand (2) in sterile acidic conditions (pH 5.5 media only). As expected, both screens identified genes involved in envelope homeostasis and membrane permeability. Our results also suggest that changes in the metabolism ofS. Typhimurium induce the tolerance observed in the presence ofL. rhamnosus. Our results thus highlight two different mechanisms by whichLactobacillusstrains induce tolerance ofS. Typhimurium to antibiotics.ImportanceThis study provides valuable insights into the intricate interactions between bacteria during infections and within host-associated microbial communities. Specifically, it sheds light on the significant role ofLactobacillusstrains in inducing antibiotic tolerance inSalmonella entericaserovar Typhimurium, a critical foodborne pathogen and model organism for microbial community studies. The findings not only uncover the mechanisms underlying this antibiotic tolerance but also reveal two distinct pathways through whichLactobacillusstrains might influenceSalmonella’s response to antibiotics. Understanding these mechanisms has the potential to enhance our knowledge of bacterial infections and may have implications for the development of strategies to combat antibiotic resistance in pathogens likeSalmonella. Furthermore, our results underscore the necessity to explore beyond the direct antimicrobial effects of antibiotics, emphasizing the broader microbial community context.

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“…Diacetyl and acetoin were the major ketones that were produced with the highest production in star fruit juice fermented with L. rhamnosus (Table 2). The production of diacetyl and acetoin by the probiotic lactobacilli was well documented (Benito de Cárdenas, Ledesma, Pesce de Ruiz Holgado, & Oliver, 1985;Liu, Holland, & Crow, 2003). These two buttery aroma compounds could be derived from the serine catabolism (Liu et al, 2003) or from citric acid (Hugenholtz, 1993).…”

Section: Changes In Volatile Profilesmentioning

confidence: 99%

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

Tan

Dai

et al. 2018

Food Science & Nutrition

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The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three commercial probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/ml. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcohols, and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes.

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Effect of Lactate on the Growth and Production of Diacetyl and Acetoin by Lactobacilli

Cited by 15 publications

References 7 publications

Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria

Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria

Lactobacillusspp. decrease the susceptibility ofSalmonellaTyphimurium to the last resort antibiotic azithromycin

Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages

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