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Phenotypic Diversity of Lactobacillus sakei Strains

Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. For this reason, selected strains are often used as starter culture in the production of fermented sausages, especially in Mediterranean countries. It often represents the dominant species in these pr...

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Autores principales: Montanari, Chiara, Barbieri, Federica, Magnani, Michael, Grazia, Luigi, Gardini, Fausto, Tabanelli, Giulia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6121134/
https://www.ncbi.nlm.nih.gov/pubmed/30210476
http://dx.doi.org/10.3389/fmicb.2018.02003
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author Montanari, Chiara
Barbieri, Federica
Magnani, Michael
Grazia, Luigi
Gardini, Fausto
Tabanelli, Giulia
author_facet Montanari, Chiara
Barbieri, Federica
Magnani, Michael
Grazia, Luigi
Gardini, Fausto
Tabanelli, Giulia
author_sort Montanari, Chiara
collection PubMed
description Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. For this reason, selected strains are often used as starter culture in the production of fermented sausages, especially in Mediterranean countries. It often represents the dominant species in these products and can maintain its viability during all the ripening period, which can take also some months. This ability is guaranteed by the possibility of the species to obtain energy through pathways active even when hexoses are depleted. This species is characterized by a relevant genetic and phenotypic diversity and its metabolism can be further affected by the growth condition applied. In this work we investigate the metabolic responses of six different L. sakei in a synthetic medium (DM) containing defined amounts of amino acids in relation to temperature and NaCl concentration. In addition, the activities of cells pre-grown in presence of glucose o ribose were tested. Arginine was efficiently up-taken with the exception of the type strain DSMZ 20017(t). Other amino acids (i.e., serine, asparagine, cysteine, and methionine) were metabolized through potentially energetic pathways which start from pyruvate accumulation, as demonstrated by the organic acid accumulation trend in the condition tested, especially in DM without sugar added. The presence of excesses of pyruvate deriving from amino acids lead to the accumulation of diacetyl and acetoin by all the strains when sugars were added. This approach allowed a deeper insight into the phenotypic variability of the species and improved the comprehension of the metabolic pathways adopted by L. sakei to survive and grow in restrictive conditions such as those found in fermented sausages during fermentations. Thus, the results obtained are useful information for improving and optimizing the use of such strains as starter culture for these products.
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spelling pubmed-61211342018-09-12 Phenotypic Diversity of Lactobacillus sakei Strains Montanari, Chiara Barbieri, Federica Magnani, Michael Grazia, Luigi Gardini, Fausto Tabanelli, Giulia Front Microbiol Microbiology Lactobacillus sakei is a lactic acid bacteria (LAB) species highly adapted to the meat environment. For this reason, selected strains are often used as starter culture in the production of fermented sausages, especially in Mediterranean countries. It often represents the dominant species in these products and can maintain its viability during all the ripening period, which can take also some months. This ability is guaranteed by the possibility of the species to obtain energy through pathways active even when hexoses are depleted. This species is characterized by a relevant genetic and phenotypic diversity and its metabolism can be further affected by the growth condition applied. In this work we investigate the metabolic responses of six different L. sakei in a synthetic medium (DM) containing defined amounts of amino acids in relation to temperature and NaCl concentration. In addition, the activities of cells pre-grown in presence of glucose o ribose were tested. Arginine was efficiently up-taken with the exception of the type strain DSMZ 20017(t). Other amino acids (i.e., serine, asparagine, cysteine, and methionine) were metabolized through potentially energetic pathways which start from pyruvate accumulation, as demonstrated by the organic acid accumulation trend in the condition tested, especially in DM without sugar added. The presence of excesses of pyruvate deriving from amino acids lead to the accumulation of diacetyl and acetoin by all the strains when sugars were added. This approach allowed a deeper insight into the phenotypic variability of the species and improved the comprehension of the metabolic pathways adopted by L. sakei to survive and grow in restrictive conditions such as those found in fermented sausages during fermentations. Thus, the results obtained are useful information for improving and optimizing the use of such strains as starter culture for these products. Frontiers Media S.A. 2018-08-28 /pmc/articles/PMC6121134/ /pubmed/30210476 http://dx.doi.org/10.3389/fmicb.2018.02003 Text en Copyright © 2018 Montanari, Barbieri, Magnani, Grazia, Gardini and Tabanelli. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Montanari, Chiara
Barbieri, Federica
Magnani, Michael
Grazia, Luigi
Gardini, Fausto
Tabanelli, Giulia
Phenotypic Diversity of Lactobacillus sakei Strains
title Phenotypic Diversity of Lactobacillus sakei Strains
title_full Phenotypic Diversity of Lactobacillus sakei Strains
title_fullStr Phenotypic Diversity of Lactobacillus sakei Strains
title_full_unstemmed Phenotypic Diversity of Lactobacillus sakei Strains
title_short Phenotypic Diversity of Lactobacillus sakei Strains
title_sort phenotypic diversity of lactobacillus sakei strains
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6121134/
https://www.ncbi.nlm.nih.gov/pubmed/30210476
http://dx.doi.org/10.3389/fmicb.2018.02003
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