Citrate and Sugar Cofermentation in Leuconostoc oenos, a (sup13)C Nuclear Magnetic Resonance Study.

Applied and Environmental Microbiology
A Ramos, H Santos

Abstract

(sup13)C nuclear magnetic resonance spectroscopy was used to investigate citrate-glucose cometabolism in nongrowing cell suspensions of the wine lactic acid bacterium Leuconostoc oenos. The use of isotopically enriched substrates allowed us to identify and quantify in the end products the carbon atoms derived from each of the substrates supplied; furthermore, it was possible to differentiate between products derived from the metabolism of endogenous carbon reserves and those derived from external substrates. Citrate-sugar cometabolism was also monitored in dilute cell suspensions for comparison with the nuclear magnetic resonance results. A clear metabolic shift of the end products from glucose metabolism was observed when citrate was provided along with glucose: ethanol was replaced by acetate, and 2,3-butanediol was produced. Reciprocally, the production of lactate and 2,3-butanediol from citrate was increased in the presence of glucose. When citrate was cometabolized with glucose, a 10-fold reduction in the intracellular concentration of glucose-6-phosphate was observed, a result in line with the observed citrate-induced stimulation of glucose consumption. The presence of citrate provided additional pathways for NADP(sup+) r...Continue Reading

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Citations

Jan 15, 2009·Letters in Applied Microbiology·E J Bartowsky
Apr 23, 2002·Journal of Applied Microbiology·S-Q Liu
Apr 5, 2007·Archives of Microbiology·Yoann AugagneurJean Guzzo
Jan 1, 2013·ISRN Biotechnology·Sheelendra Mangal BhattSuresh Kumar Srivastava
Jan 3, 2001·Applied and Environmental Microbiology·A RamosH Santos
Sep 1, 2017·Journal of Industrial Microbiology & Biotechnology·Ping LiDongguang Xiao
Jul 9, 1999·Biotechnology and Bioengineering·A R NevesH Santos
Sep 30, 2004·International Journal of Food Microbiology·Eveline J Bartowsky, Paul A Henschke
Dec 11, 2019·Journal of Agricultural and Food Chemistry·Anna DysvikBjørge Westereng

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