Metabolic flux in glucose/citrate co-fermentation by lactic acid bacteria as measured by isotopic ratio analysis

The flux of carbon into lactic acid, diacetyl and acetoin during the co-metabolism of glucose and citrate by Lactococcus lactis subsp. lactis biovar. diacetylactis has been determined using natural abundance isotopic ratio analysis. During fermentation in the conditions used (glucose, 27.8 mM; citri...

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Bibliographic Details
Published in:FEMS microbiology letters 2000-01, Vol.182 (2), p.207-211
Main Authors: Goupry, Stéphane, Croguennec, Thomas, Gentil, Emmanuel, Robins, Richard J.
Format: Article
Language:English
Subjects:
acetoin
Co-metabolism
Diacetyl
Isotopic ratio mass spectrometry
Lactic acid
Lactococcus lactis
Lactococcus lactis subsp. lactis biovar. diacetylactis
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Summary:The flux of carbon into lactic acid, diacetyl and acetoin during the co-metabolism of glucose and citrate by Lactococcus lactis subsp. lactis biovar. diacetylactis has been determined using natural abundance isotopic ratio analysis. During fermentation in the conditions used (glucose, 27.8 mM; citric acid, 13.9 mM; initial pH 6.2–6.4, anaerobic) it is shown that approximately 65% of the carbon source used for the aroma compounds is derived from the carbohydrate. Equally, citrate contributes approximately 30% of the carbon recovered in lactic acid. Thus, there is no evidence for a metabolic separation of the catabolism of these two carbon sources.
ISSN:0378-1097
1574-6968
DOI:10.1016/S0378-1097(99)00587-X