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首页> 外文期刊>Australian Journal of Dairy Technology >Glutamate dehydrogenase in non-starter lactic acid bacteria.
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Glutamate dehydrogenase in non-starter lactic acid bacteria.

机译：非发酵乳酸菌中的谷氨酸脱氢酶。

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摘要

The in vitro screening of several non starter lactic acid bacteria (NSLAB) strains from Lactobacillus plantarum, Lactobacillus casei ssp. casei, Lactobacillus curvatus, Lactobacillus paracasei, Lactobacillus rhamnosus, Lactobacillus parabuchnerii, Lactobacillus alimentarius and Lactobacillus paraplantarum revealed the presence of NADP-dependent glutamate dehydrogenase (GDH). NADP-GDH activity was markedly strain dependent and varied according to the interactions between temperature, pH and NaCl. The role played by GDH in Lb. plantarum was investigated by preparing a GDH-deficient mutant strain of Lb. plantarum UC1001 in which the gdh gene was disrupted by plasmid integration. The growth rate and acidification displayed by this mutant strain were lower than those of the wild-type strain, especially when cultivated in reconstituted skim milk powder (SMP). When both strains were used as adjunct starter for cheese-making, the highest cell survival was found for wild-type. In comparison with the GDH-deficient mutant, cheeses made with the adjunct of wild-type showed a lower level of free amino acids (FAA) (7181+or-52 mg/kg for mutant vs. 4790+or-40 mg/kg for wild-type). Accordingly, the highest level of volatile organic compounds (VOC) (alcohols, aldehydes, miscellaneous and carboxylic acids) was found in cheeses made by wild-type strain. The findings of this study provide evidence of the important role of NADP-GDH in cheese ripening and flavour development.
机译：植物乳杆菌，干酪乳杆菌ssp几种非发酵乳酸菌（NSLAB）菌株的体外筛选。 casei ，弯曲乳杆菌，副干酪乳杆菌，鼠李糖乳杆菌，副布氏乳杆菌，< i>发酵乳杆菌和副植物乳杆菌显示存在NADP依赖性谷氨酸脱氢酶（GDH）。 NADP-GDH活性显着依赖菌株，并根据温度，pH和NaCl之间的相互作用而变化。 GDH在 Lb中扮演的角色。通过制备缺乏GDH的Li突变株来研究植物。植物 dhh 基因被质粒整合破坏的UC1001植物。该突变菌株显示的生长速率和酸化程度低于野生型菌株，尤其是在再生脱脂奶粉（SMP）中培养时。当两种菌株都用作奶酪制作的辅助起子时，野生型细胞的存活率最高。与缺乏GDH的突变体相比，用野生型佐剂制得的奶酪显示出较低的游离氨基酸（FAA）水平（突变体为7181 +-52 mg / kg，而突变体为4790+或-40 mg / kg对于野生型）。因此，在由野生型菌株制成的干酪中发现了最高水平的挥发性有机化合物（VOC）（醇，醛，杂种和羧酸）。这项研究的发现提供了NADP-GDH在奶酪成熟和风味发展中的重要作用的证据。

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