Purification and some properties of a novel microbial lactate oxidase

Sztajer, Helena; Wang, W.; Lünsdorf, Heinrich; Stocker, Achim; Schmid, Rolf D.

doi:10.1007/s002530050736

Cited by 27 publications

(8 citation statements)

References 15 publications

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“…The estimated apparent K m and V max of GOX2071 toward D-lactate were 3.62 Ϯ 0.53 mM and 0.52 Ϯ 0.05 U/mg, respectively ( Table 7). The data are similar to those reported for L-lactate oxidase from Geotrichum candidum (K m , 3.6 mM; V max , 1.26 U/mg) (36).The estimated apparent K m and V max for O 2 , the other substrate, were 0.16 Ϯ 0.01 mM and 0.97 Ϯ 0.03 U/mg, respectively (Table 7).…”

Section: Resultssupporting

confidence: 78%

Utilization of d -Lactate as an Energy Source Supports the Growth of Gluconobacter oxydans

Sheng

Zhang

et al. 2015

Appl Environ Microbiol

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b D-Lactate was identified as one of the few available organic acids that supported the growth of Gluconobacter oxydans 621H in this study. Interestingly, the strain used D-lactate as an energy source but not as a carbon source, unlike other lactate-utilizing bacteria. The enzymatic basis for the growth of G. oxydans 621H on D-lactate was therefore investigated. Although two putative NAD-independent D-lactate dehydrogenases, GOX1253 and GOX2071, were capable of oxidizing D-lactate, GOX1253 was the only enzyme able to support the D-lactate-driven growth of the strain. GOX1253 was characterized as a membrane-bound dehydrogenase with high activity toward D-lactate, while GOX2071 was characterized as a soluble oxidase with broad substrate specificity toward D-2-hydroxy acids. The latter used molecular oxygen as a direct electron acceptor, a feature that has not been reported previously in D-lactate-oxidizing enzymes. This study not only clarifies the mechanism for the growth of G. oxydans on D-lactate, but also provides new insights for applications of the important industrial microbe and the novel D-lactate oxidase.

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Section: Resultssupporting

confidence: 78%

Utilization of d -Lactate as an Energy Source Supports the Growth of Gluconobacter oxydans

Sheng

Zhang

et al. 2015

Appl Environ Microbiol

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“…G. candidum possesses an array of enzymes with great potential for biotechnological applications. Its lactate oxidase has been used to determine lactate levels implicated in heart disease (95). In toxic waste management, G. candidum is used to decolorize azo dyes in industrial waste water (96), and its peroxidases have shown high efficiency in decolorizing and biodegrading olive mill wastewater, a pollutant generated by olive oil extraction (97).…”

Section: Geotrichum Candidum: the Goodmentioning

confidence: 99%

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

O.S.B.¹,

Benson

2013

Microbiol Spectr

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The history of cheese manufacture is a "natural history" in which animals, microorganisms, and the environment interact to yield human food. Part of the fascination with cheese, both scientifically and culturally, stems from its ability to assume amazingly diverse flavors as a result of seemingly small details in preparation. In this review, we trace the roots of cheesemaking and its development by a variety of human cultures over centuries. Traditional cheesemakers observed empirically that certain environments and processes produced the best cheeses, unwittingly selecting for microorganisms with the best biochemical properties for developing desirable aromas and textures. The focus of this review is on the role of fungi in cheese ripening, with a particular emphasis on the yeast-like fungus Geotrichum candidum. Conditions that encourage the growth of problematic fungi such as Mucor and Scopulariopsis as well as Arachnida (cheese mites), and how such contaminants might be avoided, are discussed. Bethlehem cheese, a pressed, uncooked, semihard, Saint-Nectaire-type cheese manufactured in the United Sates without commercial strains of bacteria or fungi, was used as a model for the study of stable microbial succession during ripening in a natural environment. The appearance of fungi during a 60-day ripening period was documented using light and scanning electron microscopy, and it was shown to be remarkably reproducible and parallel to the course of ripening of authentic Saint-Nectaire cheese in the Auvergne region of France. Geotrichum candidum, Mucor, and Trichothecium roseum predominate the microbiotas of both cheese types. Geotrichum in particular was shown to have high diversity in different traditional cheese ripening environments, suggesting that traditional manufacturing techniques selected for particular fungi. This and other studies suggest that strain diversity arises in relation to the lore and history of the regions from which these types of cheeses arose.

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“…20 Indeed, through its lactate oxidase, G. candidum catalyses the reaction leading from lactate to pyruvate and hydrogen peroxide. 22 Lactic acid was therefore preferred over the remaining peptides and amino acids as an energy source during stationary state. A lower amount of energy was thus required during stationary state, leading to a decrease in the CO 2 production (Fig.…”

Section: Resultsmentioning

confidence: 99%

Energy substrate efficiency during batch cultures of Geotrichum candidum

2008

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BACKGROUND: Metabolisation of carbon and nitrogen substrates is a key factor during the ripening process of white soft cheeses but has not previously been examined in terms of energy substrate efficiency. Such work could be useful to improve physiological knowledge concerning Geotrichum candidum, a yeast involved in the neutralisation of curd during ripening. Its behaviour was therefore examined during batch cultures on simple (glutamate) or complex (peptones) substrates as nitrogen and carbon sources and lactate as a second carbon source.

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Purification and some properties of a novel microbial lactate oxidase

Cited by 27 publications

References 15 publications

Utilization of d -Lactate as an Energy Source Supports the Growth of Gluconobacter oxydans

Utilization of d -Lactate as an Energy Source Supports the Growth of Gluconobacter oxydans

The Good, the Bad, and the Ugly: Tales of Mold-Ripened Cheese

Energy substrate efficiency during batch cultures of Geotrichum candidum

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