Autor según el artículo: Eicher, C; Coulon, J; Favier, M; Alexandre, H; Reguant, C; Grandvalet, C
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Reguant Miranda, Cristina
Palabras clave: Subsp lactis Pyruvate-dehydrogenase Proton motive force Oxaloacetate decarboxylase Oenococcus oeni Metabolic engineering Malolactic fermentation Leuconostoc-mesenteroides Lactococcus-lactis Lactic acid bacteria Enterococcus-faecalis Citrate locus Citrate Biovar diacetylactis Alpha-acetolactate decarboxylase
Resumen: Lactic acid bacteria (LAB) are Gram positive bacteria frequently used in the food industry for fermentation, mainly transformation of carbohydrates into lactic acid. In addition, these bacteria also have the capacity to metabolize citrate, an organic acid commonly found in food products. Its fermentation leads to the production of 4-carbon compounds such as diacetyl, resulting in a buttery flavor desired in dairy products. Citrate metabolism is known to have several beneficial effects on LAB physiology. Nevertheless, a controversial effect of citrate has been described on the acid tolerance of the wine bacterium Oenococcus oeni. This observation raises questions about the effect of citrate on the capacity of O. oeni to conduct malolactic fermentation in highly acidic wines. This review aims to summarize the current understanding of citrate metabolism in LAB, with a focus on the wine bacterium O. oeni. Metabolism with the related enzymes is detailed, as are the involved genes organized in cit loci. The known systems of cit locus expression regulation are also described. Finally, the beneficial effects of citrate catabolism on LAB physiology are reported and the negative impact observed in O. oeni is discussed.
Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Microbiology (medical) Microbiology Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Geografía Geociências Farmacia Ensino Engenharias iii Engenharias ii Engenharias i Economia Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: cristina.reguant@urv.cat
Identificador del autor: 0000-0002-5036-1408
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2023.1283220/full
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Frontiers In Microbiology. 14
Referencia de l'ítem segons les normes APA: Eicher, C; Coulon, J; Favier, M; Alexandre, H; Reguant, C; Grandvalet, C (2024). Citrate metabolism in lactic acid bacteria: is there a beneficial effect for Oenococcus oeni in wine?. Frontiers In Microbiology, 14(), -. DOI: 10.3389/fmicb.2023.1283220
DOI del artículo: 10.3389/fmicb.2023.1283220
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2024
Tipo de publicación: Journal Publications