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首页> 外文期刊>Applied Microbiology and Biotechnology >A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris
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A genome-scale metabolic network of the aroma bacterium Leuconostoc mesenteroides subsp. cremoris

机译：芳香菌菌卵酮型患者患者的基因组级代谢网络。 Cremoris.

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摘要

Leuconostoc mesenteroides subsp. cremoris is an obligate heterolactic fermentative lactic acid bacterium that is mostly used in industrial dairy fermentations. The phosphoketolase pathway (PKP) is a unique feature of the obligate heterolactic fermentation, which leads to the production of lactate, ethanol, and/or acetate, and the final product profile of PKP highly depends on the energetics and redox state of the organism. Another characteristic of the L. mesenteroides subsp. cremoris is the production of aroma compounds in dairy fermentation, such as in cheese production, through the utilization of citrate. Considering its importance in dairy fermentation, a detailed metabolic characterization of the organism is necessary for its more efficient use in the industry. To this aim, a genome-scale metabolic model of dairy-origin L. mesenteroides subsp. cremoris ATCC 19254 (iLM.c559) was reconstructed to explain the energetics and redox state mechanisms of the organism in full detail. The model includes 559 genes governing 1088 reactions between 1129 metabolites, and the reactions cover citrate utilization and citrate-related flavor metabolism. The model was validated by simulating co-metabolism of glucose and citrate and comparing the in silico results to our experimental results. Model simulations further showed that, in co-metabolism of citrate and glucose, no flavor compounds were produced when citrate could stimulate the formation of biomass. Significant amounts of flavor metabolites (e.g., diacetyl and acetoin) were only produced when citrate could not enhance growth, which suggests that flavor formation only occurs under carbon and ATP excess. The effects of aerobic conditions and different carbon sources on product profiles and growth were also investigated using the reconstructed model. The analyses provided further insights for the growth stimulation and flavor formation mechanisms of the organism.
机译：Leuconostoc肠系膜亚特点。 Cremoris是一种强制性的异常发酵乳酸菌，主要用于工业乳制品发酵。磷酸磷酸酶途径（PKP）是负责的异常发酵的独特特征，其导致乳酸乳酸盐，乙醇和/或乙酸盐，并且PKP的最终产物曲线高度取决于有机体的能量和氧化还原状态。 L. Mesenteroides亚数据的另一个特征。 Cremoris是通过利用柠檬酸盐，在乳制品发酵中产生乳制品发酵的香气化合物。考虑到其在乳制品发酵中的重要性，有机体的详细代谢表征是在业内更有效的用途所必需的。为此目的，一种基因组级代谢模型的乳制品原产地L. Mesenteroides亚木。 Remoris ATCC 19254（ILM.C559）被重建，以详细解释生物体的能量和氧化还原状态机制。该模型包括在1129代谢物之间的1088反应的559个基因，反应涵盖柠檬酸盐利用率和柠檬酸盐相关的风味代谢。通过模拟葡萄糖的共代谢和柠檬酸盐的共代谢并将其与我们的实验结果进行比较来验证该模型。模型模拟进一步表明，在柠檬酸盐和葡萄糖的共代谢中，当柠檬酸盐可能刺激生物质的形成时，不会产生风味化合物。仅在柠檬酸盐不能增强生长时产生大量的风味代谢物（例如，二乙酰基和乙酰突），这表明风味形成仅在碳和ATP过量时发生。还使用重建模型研究了有氧条件和不同碳源对产品谱的影响和生长。分析提供了对生物体的生长刺激和风味形成机制的进一步见解。

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