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首页> 外文期刊>Applied and Environmental Microbiology >Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese
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Spatial Distribution of Lactococcus lactis Colonies Modulates the Production of Major Metabolites during the Ripening of a Model Cheese

机译：乳酸乳球菌菌落的空间分布调节模型奶酪成熟期间主要代谢产物的产生。

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摘要

In cheese, lactic acid bacteria are immobilized at the coagulation step and grow as colonies. The spatial distribution of bacterial colonies is characterized by the size and number of colonies for a given bacterial population within cheese. Our objective was to demonstrate that different spatial distributions, which lead to differences in the exchange surface between the colonies and the cheese matrix, can influence the ripening process. The strategy was to generate cheeses with the same growth and acidification of a Lactococcus lactis strain with two different spatial distributions, big and small colonies, to monitor the production of the major ripening metabolites, including sugars, organic acids, peptides, free amino acids, and volatile metabolites, over 1 month of ripening. The monitored metabolites were qualitatively the same for both cheeses, but many of them were more abundant in the small-colony cheeses than in the big-colony cheeses over 1 month of ripening. Therefore, the results obtained showed that two different spatial distributions of L. lactis modulated the ripening time course by generating moderate but significant differences in the rates of production or consumption for many of the metabolites commonly monitored throughout ripening. The present work further explores the immobilization of bacteria as colonies within cheese and highlights the consequences of this immobilization on cheese ripening.
机译：在奶酪中，乳酸菌在凝固步骤被固定，并以菌落的形式生长。细菌菌落的空间分布特征是奶酪中给定细菌种群的菌落大小和数量。我们的目的是证明导致菌落和干酪基质之间交换表面不同的不同空间分布会影响成熟过程。策略是生产具有两种不同空间分布（大小不等的菌落）的乳酸乳球菌菌株，并在相同的生长和酸化条件下生产奶酪，以监测主要的成熟代谢产物的产生，包括糖，有机酸，肽，游离氨基酸，和挥发性代谢产物，成熟期超过1个月。两种奶酪的监测代谢产物在质量上都相同，但是在熟化1个月后，小菌落奶酪中的代谢产物比大菌落奶酪中的丰富得多。因此，获得的结果表明，乳酸乳球菌的两种不同的空间分布通过在整个成熟期间通常监测的许多代谢物的产生或消耗速率上产生中等但显着的差异，从而调节了成熟时间进程。本工作进一步探讨了将细菌固定为干酪内的菌落，并强调了这种固定对干酪成熟的影响。

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