Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and Cheddar Cheese extract

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 90, Issue 3, 2006, Pages 233-243

  Díaz Muñiz, Ilenys ^a   Steele, James L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Cheese; Citrate utilization; Energy sources; Lactobacilli

Indexed keywords

CITRIC ACID; GALACTOSE; GLUCOSE; LACTOSE;

BACTERIUM; BIOLOGICAL DEVELOPMENT; NUTRIENT UPTAKE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIUM CULTURE; CHEESE; CONTROLLED STUDY; CULTURE MEDIUM; ENERGY RESOURCE; FERMENTATION; LACTOBACILLUS CASEI; NONHUMAN; PH; PRIORITY JOURNAL;

CHEESE; CITRIC ACID; CULTURE MEDIA; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS CASEI; SODIUM CHLORIDE; TIME FACTORS;

LACTOBACILLUS CASEI;

EID: 33748136904     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-006-9078-6     Document Type: Article

References (28)

1. Branen AL, Keenan TW (1977) Growth stimulation of Lactobacillus casei by sodium citrate. J Dairy Sci 53:593-597
2. Campbell JJR, Gunsalus IC (1944) Citric acid fermentation by streptococci and lactobacilli. J Bacteriol 44:71-76
3. Christensen JE, Steele JL (2003) Impaired growth rates in milk of Lactobacillus helveticus peptidase mutants can be overcome by use of amino acid supplements. J Bacteriol 185:3297-3306
4. De Figueroa RM, Benito de Cárdenas IL, Sesma F, Alvarez F, de Ruiz Holgado AP, Oliver G (1996) Inducible transport of citrate in Lactobacillus rhamnosus ATCC7469. J Appl Bacteriol 81:348-354
5. Dellaglio F, Felis GE, Torriani S (2002) The status of the species Lactobacillus casei (Orla-Jensen 1916) Hansen and Lessel 1971 and Lactobacillus paracasei Collins et al. 1989. Request for an opinion. Int J Syst Bacteriol 52:285-287
6. D́az-Muñiz I, Banavaran DS, Budinich MF, Dudley EG, Rankin SA, Steele JL (2006) Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: A bioinformatics approach. J Appl Microbiol (Accepted)
7. Dicks LMT, Du Plessis EM, Dellaglio F, Lauer E (1996) Reclassification of Lactobacillus casei subsp. casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., designation of ATCC 334 as the neotype of L. casei subsp. casei, and rejection of the name Lactobacillus paracasei. Int J Syst Bacteriol 46:337-340
8. Dimroth P, Schink B (1998) Energy conservation in the decarboxylation of dicarboxylic acids by fermenting bacteria. Arch Microbiol 170:69-77
9. Dudley EG, Steele JL (2000) Succinate production and citrate catabolism by dairy lactic acid bacteria. Thesis (PhD) University of Wisconsin-Madison
10. Faulkner A, Brechany EY, Mabon RM, Pollock HT (1986) Seasonal changes in the fat composition and concentration of citrate and related metabolites in cows' milk. J Dairy Res 53:223-227
11. Fox PF, McSweeney PLH, Lynch CM (1998) Significance of non-starter lactic acid bacteria in Cheddar cheese. Aust J Dairy Technol 53:83-89
12. Fryer TF (1970) Utilization of citrate by lactobacilli isolated from dairy products. J Dairy Res 37:9-15
13. Fryer TF, Sharpe ME, Reiter B (1970) Utilization of milk citrate by lactic acid bacteria and 'blowing' of film-wrapped cheese. J Dairy Res 37:17-28
14. Kieronczyk A, Skeie S, Olsem K, Langsrud T (2001) Metabolism of amino acids by resting cells of non-starter lactobacilli in relation to flavour development in cheese. Int Dairy J 11:217-224
15. Klaenhammer T, Altermann E, Arigoni F, Bolotin A, Breidt F, Broadbent J, Cano R, Chaillou S, Deutscher J, Gasson M, van de Guchte M, Guzzzo J, Hartke A, Hawkins T, Hols P, Hutkins R, Kleerebezem M, Kok J, Kuipers O, Lubbers M, Maguin E, McKay L, Mills D, Nauta A, Overbeek R, Pel H, Pridmore D, Saier M, van Sinderen D, Sorokin A, Steele J, O'Sullivan D, de Vos W, Weimer B, Zagorec M, Siezen R (2002) Discovering lactic acid bacteria by genomics. Antonie van Leeuwenhoek 82:29-58
16. Kristoffersen T (1956) Degradation of amino acids by Lactobacillus casei in relation to flavour development in Cheddar cheese. Iowa State College J Sci 30:399-400
17. Law BA, Castanon M, Sharpe ME (1976) The effect of non-starter bacteria on the chemical composition and the flavour in Cheddar cheese. J Dairy Res 43:117-125
18. Morris HA, Holt C, Brooker BE, Banks JM, Manson W (1988) Inorganic constituents of cheese: Analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases. J Dairy Res 55:255-268
19. Nair SS, Mistry VV, Nauth KR (2004) Reduction of salt (NaCl) losses during the manufacture of Cheddar cheese. J Dairy Res 87:2831-2838
20. Naylor J, Sharpe ME (1958) Lactobacilli in cheese. 2. Duplicate cheese. J Dairy Res 25:421-430
21. Palles T, Beresford T, Condon S, Cogan T-M (1998) Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum. J Appl Microbiol 85:147-154
22. Perry KD, Sharpe ME (1960) Lactobacilli in raw milk and in Cheddar cheese. J Dairy Res 27:267-275
23. Peterson SD, Marshall RT (1990) Non-starter lactobacilli in Cheddar cheese: A review. J Dairy Sci 73:1395-1410
24. Reiter B, Fryer TF, Pickering A, Chapman HR, Lawrence RC, Sharpe ME (1967) The effect of the microbial flora on the flavour and free fatty acid composition of Cheddar cheese. J Dairy Res 34:257-272
25. Starrenburg MJ, Hugenholtz J (1991) Citrate fermentation by Lactococcus and Leuconostoc spp. Appl Environ Microbiol 57:3535-3540
26. Thomas TD (1986) Oxidative activity of bacteria from Cheddar cheese. New Zealand J Dairy Sci Technol 21:37-47
27. Williams AG, Banks JM (1997) Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom. Int Dairy J 7:763-774
28. Williams AG, Withers SE, Banks JM (2000) Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese. Int Dairy J 10:17-23