From casein to cheese: The role of<i>Lactococcus lactis</i>

. Oenococcus oeni is the main lactic acid bacteria species which induces malolactic fermentation during wine-making. It is able to break down arginine via the arginine deiminase pathway, a potential source of energy already considered for many bacteria. The production of ATP by starved cells from arginine was quanti®ed with a bioluminescence assay, and ef®cient coupling of amino acid catabolism and cell growth was monitored. Therefore, molecular growth yield was determined after glucose exhaustion. With colony plate counting and a direct epi¯uorescence technique, it was shown that addition of arginine to viable but non-culturable cells obtained after nutrient starvation restored their ability to grow during its degradation. Therefore, arginine produced more than maintenance energy. It is concluded that strains which are able to metabolize arginine might take advantage of this additional energy source for growth.

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“…Arginine enters the cells by an arginine–ornithine antiporter ( Poolman et al . 1987 ; Konings et al . 1991 ).…”

Section: Introductionmentioning

confidence: 99%

Metabolism of arginine and its positive effect on growth and revival ofOenococcus oeni

Tonon

Lonvaud‐Funel

2000

Journal of Applied Microbiology

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“…prospccts for accelerated ripening of cheese, Ilawmr modification of milk protein products and defining the nature of defects such as bitterness, will not bc addressed. These aspects have been treated in several recent reviews [1][2][3][4][5][6][7][8]. This rcview will focus mainly on fundamental considerations of the proteolytic system, the enzymic and transport components and their organization and interaction in the process of proteolysis.…”

Section: Introductionmentioning

confidence: 99%

The physiology and biochemistry of the proteolytic system in lactic acid bacteria

Pritchard

Coolbear²

1993

FEMS Microbiology Reviews

274

155

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The inability of lactic acid bacteria to synthesize many of the amino acids required for protein synthesis necessitates the active functioning of a proteolytic system in those environments where protein constitutes the main nitrogen source. Biochemical and genetic analysis of the pathway by which exogenous proteins supply essential amino acids for growth has been one of the most actively investigated aspects of the metabolism of lactic acid bacteria especially in those species which are of importance in the dairy industry, such as the lactococci. Much information has now been accumulated on individual components of the proteolytic pathway in lactococci, namely, the cell envelope proteinase(s), a range of peptidases and the amino acid and peptide transport systems of the cell membrane. Possible models of the proteolytic system in lactococci can be proposed but there are still many unresolved questions concerning the operation of the pathway in vivo. This review will examine current knowledge and outstanding problems regarding the proteolytic system in lactococci and also the extent to which the lactococcal system provides a model for understanding proteolysis in other groups of lactic acid bacteria.

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“…Even if the process of proteolysis is fully elucidated still the mechanism of cheese taste formation is not complete. The paper of Konings et al (1991) clearly demonstrates that the fastedious lactic acid bacteria not only consume amino acids but also, and sometimes even preferably (a.o. Pro peptides) certain peptides formed during proteolysis and peptidolysis.…”

Section: Other Important Applications Of Plant Bt For Safe and Wholesomementioning

confidence: 95%

“…Table 1 summarizes the possible targets of BT to solve the problems mentioned by Fox and Law (1991) and Konings et al (1991). Some of these options, like the production of calf chymosin by microorganisms and its application in cheeses have already been realized (Unilever Patent EP-B 00 77109 and Teuber, 1990).…”

Section: Other Important Applications Of Plant Bt For Safe and Wholesomementioning

confidence: 98%

“…In the contributions of Fox et al (1991) and Konings et al (1991) the role of enzymes and microorganisms in the cheese making processes are described. Lactose is the main source of energy (in the form of ATP and the electrochemical gradient of protons over the cytoplasmic membrane) for lactococci during growth in milk.…”

Section: Other Important Applications Of Plant Bt For Safe and Wholesomementioning

confidence: 99%

See 1 more Smart Citation

Biotechnology for safe and wholesome foods

Verrips¹

1991

Food Biotechnology

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Biotechnology (BT) is a multidisciplinary science in itself but application of biotechnological routes to produce Safe and Wholesome Foods needs even more scientific disciplines. Before starting a research project in this area, it is essential to know what will be the benefit for the consumer, because the acceptability of the new BT product by consumers will determine the success of the product in the market. It is also essential to direct the research work, especially the selection of the (host) strains, the absence of unneccesary DNA sequences and the genetic stability of the new constructs, in such a way that the probability of acceptance by the Health Authorities and consumers of the new BT product, is optimal. Moreover the strong sites of BT, its naturalness and its environmental friendliness and its importance to manufacture sufficient quantities of Safe and Wholesome Foods in the developing countries should be communicated to consumers, consumer organisations, environmentalists and authorities more frequently and in better understandable language.Unilever is quite aware of the potentials of new BT processes and products but also of the hurdles to be taken and therefore it organized a symposium inviting external and internal scientists of many disciplines, marketing experts and the top management of Unilever to discuss these items.

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From casein to cheese: The role ofLactococcus lactis

Cited by 4 publications

References 9 publications

Metabolism of arginine and its positive effect on growth and revival ofOenococcus oeni

Metabolism of arginine and its positive effect on growth and revival ofOenococcus oeni

The physiology and biochemistry of the proteolytic system in lactic acid bacteria

Biotechnology for safe and wholesome foods

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