Production of 3-phenyllactic acid and 4-hydroxyphenyllactic acid by Pediococcus acidilactici DSM 20284 fermentation

Mu, Wanmeng; Yu, Shuhuai; Zhu, Lanjun; Jiang, Bo; Zhang, Tao

doi:10.1007/s00217-012-1768-x

Cited by 25 publications

(15 citation statements)

References 13 publications

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“…These finding could be explained by the fact that Phe was the precursor of PLA metabolism in LAB (Vermeulen et al, 2006) and to some extent the production of PLA in pickles was positively correlated with the content of Phe in foodstuff. Besides, other researches on the production of PLA also indicated the stimulant effect of Phe (Dallagnol, Catalán, Mercado, Font de Valdez, & Rollán, 2011;Mu, Yu, Zhu, Jiang, & Zhang, 2012;Valerio et al, 2004). Simultaneously, this speculation was also verified in this study shown in Fig.…”

Section: The Production Mode Of Pla In the Picklessupporting

confidence: 69%

Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles

Ning

Liu³

et al. 2015

Food Chemistry

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Section: The Production Mode Of Pla In the Picklessupporting

confidence: 69%

Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles

Ning

Liu³

et al. 2015

Food Chemistry

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“…SK007 (Li et al ., ), 0.57 mM reported in the case of Leuconostoc mesenteroides subsp . mesenteroides ITMY30 (Valerio et al ., ), or 0.65 ± 0.05 mM in Pediococcus acidilactici DSM20284 (Mu et al ., ). The substrate consumption ratio was also higher as Phe was readily consumed by the yeast cells, while 96% of the Phe remained unutilized in the case of Lactobacillus sp .…”

Section: Resultsmentioning

confidence: 97%

“…In bacteria, PPA has been shown to be implicated in PLA formation from Phe in Lactobacillus sanfranciscensis DSM20451T, L. plantarum TMW1.468 (Vermeulen et al ., ), lactic acid bacteria (Valerio et al ., ), Lactobacillus sp . SK007 (Li et al ., ), and P. acidilactici DSM20284 (Mu et al ., ) where PLA formation had increased some 14‐fold from PPA. However, in the present work, it has been shown that under the given experimental conditions, PPA metabolism in G. candidum ATCC204307 is slower.…”

Section: Resultsmentioning

confidence: 99%

Aromatic amino acids as precursors of antimicrobial metabolites inGeotrichum candidum

Naz

Guéguen-Minerbe

Cretenet

et al. 2013

FEMS Microbiol Lett

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Geotrichum candidum ATCC 204307 was previously found to generate phenyllactic acid (PLA) and indoleacetic acid (ILA) in complex culture media. In this study, a relationship between concentrations of PLA, ILA, and hydroxy PLA (OH-PLA) and initial concentrations of phenylalanine, tryptophan, and tyrosine, added respectively as unique sources of nitrogen in synthetic medium, was established. Phenylpyruvic acid (PPA), an intermediate compound of PLA metabolism, was able to induce not only PLA but also phenylethyl alcohol (PEA) production when used separately as initial substrate. Under pH, temperature, and salt concentrations used for cheese-making, phenylalanine was found to be the most efficient substrate for antimicrobial metabolite production. In excess of substrate, different yeast strains of Geotrichum candidum, Yarrowia lipolytica, Candida natalensis, and Candida catenulata were shown here to produce 1.6 ± 0.5-5.0 ± 0.2 mM of PLA from phenylalanine, 5.0 ± 0.1-10.9 ± 0.3 mM of ILA from tryptophan, and 1.3 ± 0.3-7.0 ± 0.02 of PLA and 0.1 ± 0.0-2.22 ± 0.09 mM of PEA from PPA. Geotrichum candidum ATCC 204307 was the highest producer. This is the first time these antimicrobial metabolites PLA, OH-PLA, ILA, and PEA are being reported as the reaction products of aromatic amino acids catabolism in G. candidum.

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“…A similar results were described by Vermeulen et al (2006) who reported PLA formation of L. sanfranciscensis DSM20451 continues to process by stationary phase cells. Valerio et al (2004) also reported the production of PLA in L. plantarum ITM21B was found in synthetic media with a maximum production of 0.165 mM after 72 h. Recently, the growth conditions on LAB fermentations has become an actual topic in recent studies to achieve a maximum production of a given metabolite with antifungal properties such as PLA (Mu et al, 2012;Rodríguez et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Antifungal Effect of Phenyllactic Acid Produced by Lactobacillus casei Isolated from Button Mushroom

Yoo¹,

Lee²,

Kim³

et al. 2016

Journal of Mushroom

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Lactic acid bacteria (LAB) producing phenyllactic acid (PLA), which is known as antimicrobial compound, was isolated from button mushroom bed and the isolated LAB was identified to Lactobacillus casei by 16 rRNA gene sequence analysis. Cell-free supernatant (CFS) from L. casei was assessed for both the capability to produce the antimicrobial compound PLA and the antifungal activity against three fungal pathogens (Rhizoctonia solani, Botrytis cinerea, and Collectotricum aculatum). PLA concentration was investigated to be 3.23 mM in CFS when L. casei was grown in MRS broth containing 5 mM phenylpyruvic acid as precursor for 16 h. Antifungal activity demonstrated that all fungal pathogens were sensitive to 5% CFS (v/v) of L. casei with average growth inhibitions ranging from 34.58% to 65.15% (p < 0.005), in which R. solani was the most sensitive to 65.15% and followed by C. aculatum, and B. cinerea. The minimum inhibitory concentration (MIC) for commercial PLA was also investigated to show the same trend in the range of 0.35 mg mL-1 (2.11 mM) to 0.7 mg mL-1 (4.21 mM) at pH 4.0. The inhibition ability of CFS against the pathogens were not affected by the heating or protease treatment. However, pH modification in CFS to 6.5 resulted in an extreme reduction in their antifungal activity. These results may indicate that antifungal activities in CFS was caused by acidic compounds like PLA or organic acids rather than protein or peptide molecules.

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Production of 3-phenyllactic acid and 4-hydroxyphenyllactic acid by Pediococcus acidilactici DSM 20284 fermentation

Cited by 25 publications

References 13 publications

Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles

Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles

Aromatic amino acids as precursors of antimicrobial metabolites inGeotrichum candidum

Antifungal Effect of Phenyllactic Acid Produced by Lactobacillus casei Isolated from Button Mushroom

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