Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches

Ortiz, María Eugenia; Bleckwedel, Juliana; Fadda, Silvina; Picariello, Gianluca; Hébert, Elvira María; Raya, Raúl R.; Mozzi, Fernanda

doi:10.1371/journal.pone.0169441

Cited by 18 publications

(11 citation statements)

References 57 publications

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“…FLAB produce mannitol from the metabolism of fructose, suggesting that fructose is used as a substrate and an electron acceptor (30). This has been reported for other heterofermentative LAB (31,32). FLAB metabolize only a limited number of carbohydrates (7,21); hence, carbohydrates metabolized in the API50CHL test are usually two to four.…”

Section: Biochemical Characteristicsmentioning

confidence: 67%

Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes

Endo

Maeno

Tanizawa

et al. 2018

Appl Environ Microbiol

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Fructophilic lactic acid bacteria (FLAB) are a recently discovered group, consisting of a few and species. Because of their unique characteristics, including poor growth on glucose and preference of oxygen, they are regarded as "unconventional" lactic acid bacteria (LAB). Their unusual growth characteristics are due to an incomplete gene encoding a bifunctional alcohol/acetaldehyde dehydrogenase (). This results in the imbalance of NAD/NADH and the requirement of additional electron acceptors to metabolize glucose. Oxygen, fructose, and pyruvate are used as electron acceptors. FLAB have significantly fewer genes for carbohydrate metabolism than other LAB, especially due to the lack of complete phosphotransferase system (PTS) transporters. They have been isolated from fructose-rich environments, including flowers, fruits, fermented fruits, and the guts of insects that feed on plants rich in fructose, and are separated into two groups on the basis of their habitats. One group is associated with flowers, grapes, wines, and insects, and the second group is associated with ripe fruits and fruit fermentations. Species associated with insects may play a role in the health of their host and are regarded as suitable vectors for paratransgenesis in honey bees. Besides their impact on insect health, FLAB may be promising candidates for the promotion of human health. Further studies are required to explore their beneficial properties in animals and humans and their applications in the food industry.

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Section: Biochemical Characteristicsmentioning

confidence: 67%

Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes

Endo

Maeno

Tanizawa

et al. 2018

Appl Environ Microbiol

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“…Metabolite concentrations were expressed as g L −1 . Sugars consumption was also evaluated by HPLC according to Ortiz et al using an Aminex HPX‐87P column (Bio‐Rad Laboratories Inc.; San Francisco, CA, USA). All data were analyzed using the Eurochrom Basic Edition for Windows software.…”

Section: Methodsmentioning

confidence: 99%

Artisanal tanneries: Potential application of inoculants formulated with lactic acid bacteria

et al. 2018

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In artisanal tanneries, the skins are immersed in cereals fermented by natural microbial flora in order to reduce the pH of the skin, an essential condition for carrying out the final step. The environmental thermal variation alters the fermentation process and affects the quality of the final product. The aim of this work was to isolate lactic acid bacteria from cereals mixture fermented in an artisanal tannery and to evaluate in vitro the acidifying activity of the strains as a first step for the formulation of a starter culture. In most samples, a prevalence of cocci (95%) was observed with respect to bacilli. The best acidifying strains were identified by phenotypic and genotypic techniques as Enterococcus faecium CRL 1943 (rapid acidification at 37 °C) and Leuconostoc citreum CRL 1945 (high acidifying activity at 18 °C). In addition, the biomass production of the selected strains was analyzed at free and controlled pH (bioreactors 1.5 L). The production of biomass was optimal at controlled pH, with a higher growth (0.5-1.1 log units). Both strains were compatible, allowing their inclusion in a mixed culture. These lactic strains could contribute to the systematization of the tanning process.

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“…Growth of FLAB on glucose is poor but can be enhanced in the presence of external electron acceptors such as pyruvate, oxygen, or fructose (Endo and Okada, 2008). Many heterofermentative LAB and FLAB (Limosilactobacillus fermentum, Lactobacillus intermedius, Limosilactobacillus reuteri, F. tropaeoli, and F. fructosus) synthesize mannitol when an alternative electron acceptor such as fructose is present in the medium (Ortiz et al, 2017). Mannitol is a sugar alcohol, or polyol, widely used in the food, pharmaceutical, and chemical industries.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of lactic acid bacteria strains isolated from fructose-rich environments for their mannitol-production and milk-gelation abilities

Behare

Mazhar

Pennone

et al. 2020

Journal of Dairy Science

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Mannitol is a sugar alcohol, or polyol, widely used in the food industry because of its low-calorie properties. Industrial production of mannitol is difficult and expensive. However, certain bacterial species are known to produce mannitol naturally, including certain lactic acid bacteria and fructophilic lactic acid bacteria (LAB). In this study, bacterial strains isolated from fructose-rich sources, including flowers, leaves, and honey, were identified by 16S rRNA sequence analysis as Leuconostoc, Fructobacillus, Lactococcus, and Lactobacillus species and 4 non-LAB species. DNA profiles generated by pulsed-field gel electrophoresis discriminated 32 strains of Leuconostoc mesenteroides and 6 Fructobacillus strains. Out of 41 LAB strains isolated, 32 were shown to harbor the mdh gene, which encodes the mannitol dehydrogenase enzyme, and several showed remarkable fructose tolerance even at 50% fructose concentrations, indicating their fructophilic nature. Several of the strains isolated, including Leuconostoc mesenteroides strains DPC 7232 and DPC 7261, Fructobacillus fructosus DPC 7237, and Fructobacillus fructosus DPC 7238, produced higher mannitol concentrations than did the positive control strain Limosilactobacillus reuteri DSM 20016 during an enzymatic screening assay. Mannitol concentrations were also examined via HPLC in 1% fructose de Man, Rogosa, and Sharpe medium (FMRS) or 1% fructose milk (FM). Among the strains, Fructobacillus fructosus DPC 7238 displayed high fructose utilization (9.27 g/L), high mannitol yield (0.99 g of mannitol/g of fructose), and greatest volumetric productivities (0.46 g/L per h) in FMRS. However, Leuconostoc mesenteroides DPC 7261 demonstrated the highest fructose utilization (8.99 g/L), mannitol yield (0.72 g of mannitol/g of fructose), and volumetric productivities (0.04 g/L per h) in FM. Storage modulus G′ (>0.1 Pa) indicated a shorter gelation time for Limosilactobacillus reuteri DSM 20016 (8.73 h), followed by F. fructosus DPC 7238 (11.57 h) and L. mesenteroides DPC 7261 (14.52 h). Our results show that fructose-rich niches can be considered important sources of fructophilic LAB strains, with the potential to be used as starter cultures or adjunct cultures for the manufacture of mannitol-enriched fermented dairy products and beverages.

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Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches

Cited by 18 publications

References 57 publications

Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes

Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes

Artisanal tanneries: Potential application of inoculants formulated with lactic acid bacteria

Evaluation of lactic acid bacteria strains isolated from fructose-rich environments for their mannitol-production and milk-gelation abilities

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