ROLES OF CITRATE AND ACETOIN IN THE METABOLISM OF
            <i>STREPTOCOCCUS DIACETILACTIS</i>

Harvey, Richard J.; Collins, E. B.

doi:10.1128/jb.86.6.1301-1307.1963

Cited by 93 publications

(42 citation statements)

References 4 publications

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“…Strains of Lactobacillus casei, L. plantanrm, and L. brevis can use citrate for energy in the absence of carbohydrates (Fryer, 1970;Peterson and Marshall, 1990). Harvey and Collins (1963) showed that Lactococcus la& subsp. diacetylactis was unable to use citrate as an energy source for Volume 58, No.…”

Section: Ournalmentioning

confidence: 99%

Time and Temperature Influence on Chemical Aging Indicators for a Commercial Cheddar Cheese

Bouzas

Kantt

Bodyfelt

et al. 1993

Journal of Food Science

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Cooling freshly formed Cheddar cheese requires close control for uniform and consistent flavor. Cheese in 18-kg blocks collected after pressing, at 30-35°C was used. Samples were cooled rapidly to 12 25°C as small pieces individually vacuum-wrapped at a local production site. The extent of proteolysis, total acidity, pH, lactose and organic acids was quantified after storage at these temperatures. Theoretical and empirical equations describing the influence of time and temperature on these chemical indicators were developed through nonlinear statistical methods. The kinetic expressions were applied to generate recommendations for the cooling rate and subsequent aging temperature of Cheddar cheese blocks.

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Section: Ournalmentioning

confidence: 99%

Time and Temperature Influence on Chemical Aging Indicators for a Commercial Cheddar Cheese

Bouzas

Kantt

Bodyfelt

et al. 1993

Journal of Food Science

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“…Media. The partially defined, lipoic acid-free medium used to grow S. diacetilactis was the same as that reported by Harvey and Collins (15), except that 0.4% glucose replaced lactose, citrate was omitted, the casein hydrolysate content was increased to 0.2%, pantothenate (1.0 ,g/ml) and pyridoxal (1.2 ;g/ml) were included, and the medium was adjusted to pH 6.8. [It has been reported that some casein hydrolysates have low levels of methionine (1), but addition of DL-methionine (1.0 ug/ml) to the basal medium did not enhance the growth of S.…”

mentioning

confidence: 99%

“…The supernatant fluid was decanted, dialyzed against 100 volumes of 0.01 M Tris-cysteine buffer (pH 7.0) for 24 hr at 4 C, and stored at 0 or -20 C. For certain indicated experiments, the extracts were treated with anion-exchange resin (acid-washed Dowex 1-X2) to remove CoA (3). [This procedure also removes oxalacetate decarboxylase (15).] Analytical procedures.…”

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confidence: 99%

Roles of Acetate and Pyruvate in the Metabolism ofStreptococcus diacetilactis

Collins

Bruhn

1970

J Bacteriol

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Streptococcus diacetilactis required acetate, contained acetate kinase and phosphotransacetylase, and incorporated both radioactive exogenous acetate and acetate from citrate into cell lipids. DL-a-Lipoic acid replaced acetate and was required for the oxidation of pyruvate. Stimulation of S. diacetilactis by citrate was found to depend on pyruvate oxidation. Resting cells of the organism produced acetate from 73% of the pyruvate they utilized. However, molar growth yields from glucose were not greater under aerobic compared to anaerobic conditions or when lipoic acid or citrate plus lipoic acid was used in the medium in place of acetate. Data indicate that the growth of S. diacetilactis is limited by the rate of acetyl-coenzyme A synthesis, that the rate of synthesis from pyruvate is higher than the rate from acetate, and that lack of acetyl-coenzyme A not required for growth limits the production of diacetyl and precludes the formation of adenosine triphosphate from acetyl-coenzyme A.Collins et al. (5) found that the partially defined medium devised by Niven (27) required addition of acetate or Reticulogen, a refined liver preparation, to support the growth of several strains of Streptococcus lactis and S. cremoris, organisms closely related to S. diacetilactis. Reed et al. (31) found that the growth factor in liver that substituted for acetate in media for S. lactis was a-lipoic acid.

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“…Although S. lactis ssp. diacetilactis is unable to utilize citrate as an energy source, its addition to a lactose containing medium increases the specific growth rate up to 35% [73]. It should be pointed out that pyruvate formed through the citrate fermentation pathway joins the common acetoin-forming pathway with pyruvate as a central intermediate [74].…”

Section: Physiology and Enzyrnology Of Citrate Metabolismmentioning

confidence: 99%

Citrate metabolism in anaerobic bacteria

Antranikian

Giffhorn

1987

FEMS Microbiology Letters

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The regulation of anaerobic citrate metabolism is very diverse among different groups of bacteria. In organisms like Streptococcus lactis and Clostridium sporosphaeroides which lack citrate synthase, the activity of its antagonistic enzyme, citrate lyase, need not be regulated. Many anaerobes like Rhodocyclus gelatinosus and Clostridium sphenoides are able to synthesize their own l‐glutamate and contain citrate synthase. In these bacteria the activity of citrate metabolizing enzymes which are involved in a cascade system are under strict control. In Rc. gelatinosus activation/inactivation of citrate lyase is controlled by acetylation/deacetylation which is catalyzed by its corresponding regulatory enzymes, citrate lyase ligase and citrate lyase deacetylase. In C. sphenoides inactivation of citrate lyase is accomplished by deacetylation as well as by changing in the enzyme conformation. Activation of citrate lyase is catalyzed by citrate lyase ligase whose activity in addition is modulated by phosphorylation/dephosphorylation. Further, electron transport process also seems to play a role in the inactivation of citrate metabolizing enzymes in enteric bacteria.

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ROLES OF CITRATE AND ACETOIN IN THE METABOLISM OF STREPTOCOCCUS DIACETILACTIS

Cited by 93 publications

References 4 publications

Time and Temperature Influence on Chemical Aging Indicators for a Commercial Cheddar Cheese

Time and Temperature Influence on Chemical Aging Indicators for a Commercial Cheddar Cheese

Roles of Acetate and Pyruvate in the Metabolism ofStreptococcus diacetilactis

Citrate metabolism in anaerobic bacteria

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