Physiology of the LAB

Endo, Akihito; Dicks, Leon M. T.

doi:10.1002/9781118655252.ch2

Cited by 32 publications

(20 citation statements)

References 95 publications

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“…[25] Homofermentative pathways generate lactic acid as the main end-product, whereas heterofermentative metabolism results in some other metabolites, such as ethanol, carbon dioxide, or acetic acid. [26] In addition, under certain conditions (carbon limitation, carbon excess of slowly metabolised sugars, aerobic conditions), a homofermentative metabolism can be shifted to a mixed-acid metabolism with various metabolites. [27][28][29] These metabolic products include several aroma compounds or aroma precursors, such as acetaldehyde, ethanol, and diacetyl.…”

Section: Biochemical Routes Of Flavour Compounds Formation In Yogurtmentioning

confidence: 99%

Role of lactic acid bacteria on the yogurt flavour: A review

Chen

Zhao

Hao

et al. 2017

International Journal of Food Properties

298

182

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Considerable knowledge has been accumulated on the lactic acid bacteria (LAB) that affect the aroma and flavour of yogurt. This review focuses on the role of LAB in the production of flavour compounds during yogurt fermentation. The biochemical processes of flavour compound formation by LAB including glycolysis, proteolysis, and lipolysis are summarised, with some key compounds described in detail. The flavour-related activities of LAB mostly depend on the species used for yogurt fermentation, and some strategies have been developed to obtain more control of the flavourforming process. Metabolic engineering can be a powerful tool to reroute the metabolic flux towards the efficient accumulation of the desired flavour compounds with the knowledge of the complex network of flavour-forming pathways and the availability of genetic tools. Further progress made in the omics-based techniques and the use of systems biology approaches are needed to fully understand, control, and steer flavour formation in yogurt fermentation processes. ARTICLE HISTORY

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Section: Biochemical Routes Of Flavour Compounds Formation In Yogurtmentioning

confidence: 99%

Role of lactic acid bacteria on the yogurt flavour: A review

Chen

Zhao

Hao

et al. 2017

International Journal of Food Properties

298

182

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“…LAB are responsible for the acidification of dough, but partly contribute to volume increase of dough (Gobbetti et al, 1995). The leavening action is exerted only by the obligate heterofermentative species and is basically due to the CO 2 produced through 6-phosphogluconate/phosphoketolase pathway (Endo and Dicks, 2014). Since raw materials are not subjected to thermal treatments before fermentation, they are contaminated by microorganisms, which is one of the causes for eventual change of sourdough microbial community (Alfonzo et al, in press;Harth et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

et al. 2017

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“…There are different publications that report the isolation of proteolytic and amylolytic LAB from sources rich in proteins (dairy products) or starch (cereal based drinks), respectively (Díaz-Ruiz et al 2003;Moulay et al 2006;Hattingh et al 2015;Kıvanç and Yapıcı 2015). Endo and Dicks (2014) noted that LAB have evolved to adapt to specific niches, gaining specific genes and losing others. In this sense, Kelly et al (2010) provide evidence that defined dairy starter cultures have arisen from Lacto coccus lactis strains that have plant origin, such adaptation to the dairy environment involved loss and acquisition of genes (usually plasmid associated) that favor growth in milk.…”

Section: Discussionmentioning

confidence: 99%

Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits

Sánchez¹,

Vegas

Zavaleta

et al. 2019

Polish Journal of Microbiology

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The objective of this research was the identification and characterization of lactic acid bacteria (LAB) isolated from Peruvian Amazonian fruits. Thirty-seven isolates were obtained from diverse Amazonian fruits. Molecular characterization of the isolates was performed by ARDRA, 16S-23S ITS RFLP and rep-PCR using GTG 5 primers. Identification was carried out by sequencing the 16S rDNA gene. Phenotypic characterization included nutritional, physiological and antimicrobial resistance tests. Molecular characterization by Amplified Ribosomal DNA Restriction Analysis (ARDRA) and 16S-23S ITS RFLP resulted in four restriction profiles while GTG 5 analysis showed 14 banding patterns. Based on the 16S rDNA gene sequence, the isolates were identified as Lactobacillus plantarum (75.7%), Weissella cibaria (13.5%), Lactobacillus brevis (8.1%), and Weissella confusa (2.7%). Phenotypic characterization showed that most of the isolates were homofermentative bacilli, able to ferment glucose, maltose, cellobiose, and fructose and grow in a broad range of temperatures and pH. The isolates were highly susceptible to ampicillin, amoxicillin, clindamycin, chloramphenicol, erythromicyn, penicillin, and tetracycline and showed great resistance to kanamycin, gentamycin, streptomycin, sulfamethoxazole/trimethoprim, and vancomycin. No proteolytic or amylolytic activity was detected. L. plantarum strains produce lactic acid in higher concentrations and Weissella strains produce exopolymers only from sucrose. Molecular methods allowed to accurately identify the LAB isolates from the Peruvian Amazonian fruits, while phenotypic methods provided information about their metabolism, physiology and other characteristics that may be useful in future biotechnological processes. Further research will focus especially on the study of L. plantarum strains.

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Physiology of the LAB

Cited by 32 publications

References 95 publications

Role of lactic acid bacteria on the yogurt flavour: A review

Role of lactic acid bacteria on the yogurt flavour: A review

Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation

Predominance of Lactobacillus plantarum Strains in Peruvian Amazonian Fruits

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