Expression of amino acid converting enzymes and production of volatile compounds by Lactococcus lactis IFPL953

Cadiñanos, Luz P. Gómez de; García‐Cayuela, Tomás; Martínez-Cuesta, M. Carmen; Peláez, Carmen; Requena, Teresa

doi:10.1016/j.idairyj.2019.04.004

Cited by 14 publications

(5 citation statements)

References 39 publications

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“…These bacteria require many free amino acids for their development. For example, Lactococcus requires glutamic acid, glycine, leucine, isoleucine, histidine, methionine, and valine to grow properly [ 39 , 40 , 41 ]. The amount of free amino acids and nitrogen components in milk in a form directly absorbed by bacteria for lactic acid fermentation is insufficient to meet all needs; hence, these bacterial species must obtain these ingredients by decomposing milk proteins, mainly casein [ 42 ].…”

Section: Nitrogen Metabolism Of Bacteria—proteolysismentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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Over the past several decades, we have observed a very rapid development in the biotechnological use of lactic acid bacteria (LAB) in various branches of the food industry. All such areas of activity of these bacteria are very important and promise enormous economic and industrial successes. LAB are a numerous group of microorganisms that have the ability to ferment sugars into lactic acid and to produce proteolytic enzymes. LAB proteolytic enzymes play an important role in supplying cells with the nitrogen compounds necessary for their growth. Their nutritional requirements in this regard are very high. Lactic acid bacteria require many free amino acids to grow. The available amount of such compounds in the natural environment is usually small, hence the main function of these enzymes is the hydrolysis of proteins to components absorbed by bacterial cells. Enzymes are synthesized inside bacterial cells and are mostly secreted outside the cell. This type of proteinase remains linked to the cell wall structure by covalent bonds. Thanks to advances in enzymology, it is possible to obtain and design new enzymes and their preparations that can be widely used in various biotechnological processes. This article characterizes the proteolytic activity, describes LAB nitrogen metabolism and details the characteristics of the peptide transport system. Potential applications of proteolytic enzymes in many industries are also presented, including the food industry.

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Section: Nitrogen Metabolism Of Bacteria—proteolysismentioning

confidence: 99%

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

et al. 2021

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“…The L. lactis isolates stood out for good aggregations properties and GABA-production capacity, acceptable resistance to gastrointestinal conditions, and moderate ability to use prebiotics. Multiple strains of L. lactis have been considered as excellent starter cultures [48]. Thus, the BIOTEC006, BIOTEC007, and BIOTEC008 isolates could be used as starter cultures with multiple functional aptitudes for dairy fermented products.…”

Section: Choice Of Suitable Microorganisms For Potential Functional Dairy Food Applicationsmentioning

confidence: 99%

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Hurtado‐Romero

Toro-Barbosa

Gradilla‐Hernández

et al. 2021

Foods

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Isolation and functional characterization of microorganisms are relevant steps for generating starter cultures with functional properties, and more recently, those related to improving mental health. Milk kefir grains have been recently investigated as a source of health-related strains. This study focused on the evaluation of microorganisms from artisanal Mexican milk kefir grains regarding probiotic properties, in vitro fermentability with commercial prebiotics (lactulose, inulin, and citrus pectin), and γ-aminobutyric acid (GABA)-producing capacity. Microorganisms were identified belonging to genera Lactococcus, Lactobacillus, Leuconostoc, and Kluyveromyces. The probiotic properties were assessed by aggregation abilities, antimicrobial activity, antibiotic susceptibility, and resistance to in vitro gastrointestinal digestion, showing a good performance compared with commercial probiotics. Most of isolates maintained a concentration above 6 log colony forming units/mL after the intestinal phase. Specific isolates of Kluyveromyces (BIOTEC009 and BIOTEC010), Leuconostoc (BIOTEC011 and BIOTEC012), and Lactobacillus (BIOTEC014 and BIOTEC15) showed a high fermentability in media supplemented with commercial prebiotics. The capacity to produce GABA was classified as medium for L. lactis BIOTEC006, BIOTEC007, and BIOTEC008; K. lactis BIOTEC009; L. pseudomesenteroides BIOTEC012; and L. kefiri BIOTEC014, and comparable to that obtained for commercial probiotics. Finally, a multivariate approach was performed, allowing the grouping of 2–5 clusters of microorganisms that could be further considered new promising cultures for functional dairy food applications.

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“…On the other hand, the nitrogen metabolism of LAB is influenced by the level of intracellular branched-chain amino acids (BCAA), isoleucine, leucine and valine, through the pleiotropic transcription regulator CodY that controls several genes implicated in proteolysis (proteinase, oligopeptide transporters, peptidases) and amino acid pool regulation (Kok et al 2017). In this respect, the formation of volatile compounds by L. lactis increased markedly when growing under BCAA starvation conditions (García-Cayuela et al 2012;Gómez de Cadiñanos et al 2019).…”

Section: Amino Acid Catabolismmentioning

confidence: 98%

Characterization of Lactic Acid Bacteria Used in Dairy Foods

Martínez-Cuesta¹,

García‐Cayuela²,

Peláez³

et al. 2021

Handbook of Dairy Foods Analysis

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This chapter covers methodologies currently in use for the selection and analysis of lactic acid bacteria (LAB) strains to be employed as starter cultures in dairy fermentations. The aspects covered are the methods for enumeration and identification of LAB strains and the evaluation of their technological properties for improving processing conditions and product quality during dairy fermentations. The selection of LAB strains based on health benefit properties and the conditions for the production and maintenance of dairy cultures are also addressed. The production of desirable and industrially robust starter dairy cultures can be achieved by choosing the desired phenotypic traits and the knowledge to select for these traits at the genotypic level. The analysis of a large number of strains for selecting specific properties requires high throughput screening tests to progressively reduce the number of candidates. The advances in omics technologies and analytical instruments have provided the bases to improve the evaluation and selection of LAB strains that are able to restore the unique characteristics of traditional dairy products and to benefit human health.

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Expression of amino acid converting enzymes and production of volatile compounds by Lactococcus lactis IFPL953

Cited by 14 publications

References 39 publications

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Characteristics of the Proteolytic Enzymes Produced by Lactic Acid Bacteria

Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications

Characterization of Lactic Acid Bacteria Used in Dairy Foods

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