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Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

机译：乳酸乳酸乳酸乳酸乳酸乳酸乳酸乳酸乳糖和白松杆菌肠系膜的香气形成

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摘要

Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides are considered to be the main aroma producers in Dutch-type cheeses. Both species of lactic acid bacteria were grown in retentostat mono-and co-cultures to investigate their interaction at near-zero growth rates and to determine if co-cultivation enhances the aroma complexity compared to single species performance. During retentostat mono-cultures, the growth rates of both species decreased to less than 0.001 h(-1) and a large fraction of the cells became viable but not culturable. Compared to Lc. mesenteroides, L. lactis reached a 3.4-fold higher biomass concentration caused by i) a higher ATP yield on substrate, ii) a higher biomass yield on ATP and iii) a lower maintenance requirement (mATP). Dynamic models estimated that the mATP of both species decreased approximately 7-fold at near-zero growth rates compared to high growth rates. Extension of these models by assuming equal substrate distribution resulted in excellent prediction of the biomass accumulation in retentostat co-cultures with L. lactis dominating (100:1) as observed in ripened cheese. Despite its low abundance (similar to 1%), Lc. mesenteroides contributed to aroma production in co-cultures as indicated by the presence of all 5 specific Lc. mesenteroides compounds. This study provides insights in the production of cheese aroma compounds outside the cheese matrix by co-cultures of L. lactis and Lc. mesenteroides, which could be used as food supplements in dairy or non-dairy products.
机译：乳球菌乳酸乳糜雀。乳酸生物糖醛糖尿布和leuconostoc肠系膜被认为是荷兰奶酪中的主要香气生产商。在RetentoStat单 - 和共培养物中生长了两种乳酸菌，以研究其在接近零生长速率的相互作用，并确定与单一物种性能相比增强芳香复杂性。在RetentoStat单培养物期间，两种物种的生长速率降低至小于0.001h（-1），并且大部分细胞变得可行但不培养。与LC相比。 Mesenteroides，L.乳酸率达到了I）较高的ATP产量达到3.4倍的生物量浓度，II）较高的ATP和III的生物量产量较低的维护要求（MATP）。动态模型估计，与高生长速率相比，两个物种的MATP在接近零生长速率下减少了大约7倍。通过假设等于底物分布，通过假设等于乳酸的乳酸乳裂的乳酸乳裂乳酸乳酸乳酸乳酸乳酸的生物量积累的优异预测，如已经在成熟的奶酪所观察到的那样的。尽管其低丰度（类似于1％），LC。 Mesenteroides在共培养物中有助于芳香生产，如所有5种特异性LC的存在所示。 Mesenteroides化合物。本研究通过L.Lacis和LC的共同培养，提供了在奶酪基质之外生产奶酪芳香化合物的见解。 Mesenteroides，可用作乳制品或非乳制品的食品补充剂。

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  • 来源
    《Food microbiology》 |2019年第9期|151-159|共9页
  • 作者

    van Mastrigt Oscar; Egas Reinier A.; Abee Tjakko; Smid Eddy J.;

  • 作者单位

    Wageningen Univ & Res Food Microbiol POB 17 NL-6700 AA Wageningen Netherlands;

    Wageningen Univ & Res Food Microbiol POB 17 NL-6700 AA Wageningen Netherlands;

    Wageningen Univ & Res Food Microbiol POB 17 NL-6700 AA Wageningen Netherlands;

    Wageningen Univ & Res Food Microbiol POB 17 NL-6700 AA Wageningen Netherlands;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Mixed culture; Cheese; Fermentation; Near-zero growth rate; Interaction;

    机译：混合培养;奶酪;发酵;接近零增长率;互动;

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