Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids

Journal of Dairy Science

Volumn 95, Issue 4, 2012, Pages 1680-1689

  Tan, W S ^a   Budinich, M F ^a   Ward, R ^b   Broadbent, J R ^b   Steele, J L ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Cheddar cheese model system; Cytoplasmic membrane fatty acid; Lactobacillus casei; Nonstarter lactic acid bacteria

Indexed keywords

FATTY ACID;

ANIMAL; ARTICLE; BIOLOGICAL MODEL; CELL MEMBRANE; CHEESE; CHEMISTRY; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS CASEI; METHODOLOGY; MICROBIOLOGY; MILK; TASTE; TEMPERATURE; ULTRASTRUCTURE;

ANIMALS; CELL MEMBRANE; CHEESE; FATTY ACIDS; FOOD HANDLING; FOOD TECHNOLOGY; LACTOBACILLUS CASEI; MILK; MODELS, BIOLOGICAL; TASTE; TEMPERATURE;

LACTOBACILLUS CASEI;

EID: 84858978007     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4847     Document Type: Article

References (29)

1. 15:0 fatty acid in the growth of Listeria monocytogenes at low temperatures. Appl. Environ. Microbiol. 1997, 63:3887-3894.
2. Boucher B., Brotherson C., Broadbent J.R. Effect of starter and nonstarter lactic acid bacteria on medium redox. Aust. J. Dairy Technol. 2006, 61:116-118.
3. Broadbent J.R., Houck K., Johnson M.E., Oberg C.J. Influence of adjunct use and cheese microenvironment on nonstarter bacteria in reduced-fat Cheddar-type cheese. J. Dairy Sci. 2003, 86:2773-2782.
4. Broadbent J.R., Larsen R.L., Deibel V., Steele J.L. Physiological and transcriptional response of Lactobacillus casei ATCC 334 to acid stress. J. Bacteriol. 2010, 192:2445-2458.
5. Budinich M.F., Perez-Diaz I., Cai H., Rankin S.A., Broadbent J.R., Steele J.L. Growth of Lactobacillus paracasei ATCC 334 in cheese model system: A biochemical approach. J. Dairy Sci. 2011, 94:5263-5277.
6. Cai H., Thompson R., Budinich M.F., Broadbent J.R., Steele J.L. Genome sequence and comparative genome analysis of Lactobacillus casei: Insights into their niches-associated evolution. Genome Biol. Evol. 2009, 1:239-257.
7. Chattopadhyay M.K., Jagannadham M.V. A branched chain fatty acid promotes cold adpatation in bacteria. J. Biosci. 2003, 28:363-364.
8. Christensen J.E., Steele J.L. Impaired growth rates in milk of Lactobacillus helveticus peptidase mutants can be overcome by use of amino acid supplements. J. Bacteriol. 2003, 185:3297-3306.
9. Christie W.W. Lipid Analysis: Isolation, Separation, Identification and Structural Analysis of Lipids 2000, Oily Press, Bridgwater, UK.
10. de Man J.C., Rogosa M., Sharpe M.E. A medium for the cultivation of lactobacilli. J. Appl. Microbiol. 1960, 23:130-135.
11. Díaz-Muñiz I., Banavara D.S., Budinich M.F., Rankin S.A., Dudley E.G., Steele J.L. Lactobacillus casei metabolic potential to utilize citrate as an energy source in ripening cheese: A bioinformatics approach. J. Appl. Microbiol. 2006, 101:872-882.
12. Díaz-Muñiz I., Steele J.L. Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and Cheddar cheese extract. Antonie van Leeuwenhoek 2006, 90:233-243.
13. Farrell J., Rose A. Temperature effects on microorganisms. Annu. Rev. Microbiol. 1967, 21:101-120.
14. Folch J., Lees M., Stanley G.H.S. A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 1957, 226:497-509.
15. Fox P.F., McSweeney P.L.H., Lynch C.M. Significance of non-starter lactic acid bacteria in Cheddar cheese. Aust. J. Dairy Technol. 1998, 53:83-89.
16. Hulbert A.J. Life, death and membrane bilayers. J. Exp. Biol. 2003, 206:2303-2311.
17. Jordan K.N., Cogan T.M. Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese. Ir. J. Agric. Food Res. 1993, 32:47.
18. Kaneda T. Iso- and anteiso-fatty acids in bacteria: Biosynthesis, function, and taxonomic significance. Microbiol. Rev. 1991, 55:288-302.
19. Makarova K., Slesarev A., Wolf Y., Sorokin A., Mirkin B., Koonin E., Pavlov A., Pavlova N., Karamychev V., Polouchine N., Shakhova V., Grigoriev I., Lou Y., Rohksar D., Lucas S., Huang K., Goodstein D.M., Hawkins T., Plengvidhya V., Welker D., Hughes J., Goh Y., Benson A., Baldwin K., Lee J.H., Díaz-Muñiz I., Dosti B., Smeianov V., Wechter W., Barabote R., Lorca G., Altermann E., Barrangou R., Ganesan B., Xie Y., Rawsthorne H., Tamir D., Parker C., Breidt F., Broadbent J., Hutkins R., O'Sullivan D., Steele J., Unlu G., Saier M., Klaenhammer T., Richardson P., Kozyavkin S., Weimer B., Mills D. Comparative genomics of the lactic acid bacteria. Proc. Natl. Acad. Sci. USA 2006, 103:15611-15616.
20. Mallmann W.L., Broitman S.A. A surface plating technic for determining bacterial population of milk. Am. J. Public Health 1956, 46:1018-1020.
21. Mayra-Makinen A., Bigret M. Industrial use and production of lactic acid bacteria. Lactic Acid Bacteria-Microbiology and Functional Aspects 1998, Marcel Dekker Inc., New York, NY, Page 73-102. 2nd ed.
22. O'Fallon J.V., Busboom J.R., Nelson M.L., Gaskins C.T. A direct method for fatty acid methyl ester synthesis: Application to wet meat tissues, oils, and feedstuffs. J. Anim. Sci. 2007, 85:1511-1521.
23. Patton S., Huston G.E. A method for isolation of milk fat globules. Lipids 1986, 21:170-174.
24. Sajbidor J. Effect of some environmental factors on the content and composition of microbial membrane lipids. Crit. Rev. Biotechnol. 1997, 17:87-103.
25. Suutari M., Laakso S. Temperature adaptation in Lactobacillus fermentum: Interconversions of oleic, vaccenic and dihydrosterulic acids. J. Gen. Microbiol. 1992, 138:445-450.
26. Tukey J.W. One degree of freedom for non-additivity. Biometrics 1949, 5:232-242.
27. Wang L., Johnson E.A. Inhibition of Listeria monocytogenes by fatty acids and monoglycerides. Appl. Environ. Microbiol. 1992, 58:624-629.
28. Zhang Y.M., Rock C.O. Membrane lipid homeostasis in bacteria. Nat. Rev. Microbiol. 2008, 6:222-233.
29. Zwietering M.H., Jongenburger I., Rombouts F.M., van't Riet K. Modeling of the bacterial growth curve. Appl. Environ. Microbiol. 1990, 56:1875-1881.