Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

The objective of this study was to investigate how components present in the milk fat globule membrane (MFGM) may be used for growth and survival by cheese-ripening lactobacilli. This was achieved by analyzing metabolites produced during incubation on appropriate media. The lactobacilli investigated...

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Bibliographic Details
Published in:Journal of dairy science 2013-02, Vol.96 (2), p.727-739
Main Authors: Moe, K.M., Porcellato, D., Skeie, S.
Format: Article
Language:English
Subjects:
acetates
amino acids
Amino Acids - analysis
Carbohydrates - analysis
Cheese - analysis
Cheese - microbiology
cheese ripening
cheeses
Chromatography, High Pressure Liquid
energy
energy sources in cheese
Glycolipids - metabolism
Glycoproteins - metabolism
incubation period
lactic acid bacteria
Lactobacillus - isolation & purification
Lactobacillus - metabolism
Lactobacillus paracasei
Lactobacillus plantarum - isolation & purification
Lactobacillus plantarum - metabolism
Membranes - metabolism
metabolism
metabolites
milk fat
milk fat globule membrane
monosaccharides
nonstarter lactic acid bacteria
Proteolysis
pyruvic acid
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Summary:The objective of this study was to investigate how components present in the milk fat globule membrane (MFGM) may be used for growth and survival by cheese-ripening lactobacilli. This was achieved by analyzing metabolites produced during incubation on appropriate media. The lactobacilli investigated were able to utilize components from the MFGM throughout a 24-d incubation period. We observed an apparent connection between the higher proteolytic activity of Lactobacillus paracasei INF448 and its ability to grow in the MFGM media after depletion of readily available sugars. All the studied strains produced large amounts of acetate when grown on an acylated aminosugar, presumably from deacetylation of the monosaccharides. Growth of Lb. plantarum INF15D on D-galactose resulted in a metabolic shift, expressed as different fates of the produced pyruvate, compared with growth on the other monosaccharides. For Lb. plantarum INF15D, the presence of D-galactose also seemed to initiate degradation of some amino acids known to take part in energy production, specifically Arg and Tyr.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2012-5497