Anaerobic Conversion of Lactic Acid to Acetic Acid and 1,2-Propanediol by Lactobacillus buchneri

University of Groningen, Groningen, Groningen, Netherlands
Applied and Environmental Microbiology (Impact Factor: 3.67). 02/2001; 67(1):125-32. DOI: 10.1128/AEM.67.1.125-132.2001
Source: PubMed


The degradation of lactic acid under anoxic conditions was studied in several strains of Lactobacillus buchneri and in close relatives such as Lactobacillus parabuchneri,Lactobacillus kefir, and Lactobacillus hilgardii. Of these lactobacilli, L. buchneri andL. parabuchneri were able to degrade lactic acid under anoxic conditions, without requiring an external electron acceptor. Each mole of lactic
acid was converted into approximately 0.5 mol of acetic acid, 0.5 mol of 1,2-propanediol, and traces of ethanol. Based on
stoichiometry studies and the high levels of NAD-linked 1,2-propanediol-dependent oxidoreductase (530 to 790 nmol min−1 mg of protein−1), a novel pathway for anaerobic lactic acid degradation is proposed. The anaerobic degradation of lactic acid by L. buchneri does not support cell growth and is pH dependent. Acidic conditions are needed to induce the lactic-acid-degrading capacity
of the cells and to maintain the lactic-acid-degrading activity. At a pH above 5.8 hardly any lactic acid degradation was
observed. The exact function of anaerobic lactic acid degradation by L. buchneri is not certain, but some results indicate that it plays a role in maintaining cell viability.

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    • "To detect the formation of ornithine from Larginine , the adjunct cultures were grown in MAM medium (pH 5.8). To assess the formation of 1,2-propanediol, the adjunct cultures were cultivated in MRS- MOD medium (modified MRS medium, pH 3.8), as described by Oude Elferink et al. (2001). The formation of GABA, histamine, ornithine and 1,2-propanediol was verified by high-performance thin-layer chromatography on cellulose plates (Merck, Darmstadt, Germany) by comparing their migration distances to those of standard compounds. "
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    ABSTRACT: Abstract Round-shaped and uniformly distributed eyes are important quality features for several Swiss semi-hard cheese varieties such as Tilsit. Recently, the growth of histamineproducing strains of Lactobacillus parabuchneri has been associated with cheese defects, such as crack formation and burning taste. In this paper, the influence of pH on the metabolic activity of added strains of Lactobacillus buchneri and L. parabuchneri, which possess various CO2-producing activities, was studied in Tilsit-type model cheeses. Two different pH values were obtained bymodifying the cheese-making process (curd washing and type of ripening). Lactate, free amino acids, free short-chain fatty acids and 1,2-propanediol were determined in the ripened cheeses. In the acidic cheeses (average pH=5.40), significantly more 1,2-propanediol was produced, presumably from lactate. Lactobacillus parabuchneri FAM 21731, a histamine-producing strain, produced small amounts of 1,2-propanediol (0.2−1) and high amounts of histamine (3.3−1). Ornithine was produced by all the studied strains, with the highest amount of 9.0−1 produced by L. parabuchneri FAM 21835 in the acidic cheeses. Standard cheese making representing the high pH group (curd washed and smear ripened, average pH=5.70), and the addition of a glutamate decarboxylasepositive L. buchneri, resulted in higher amounts of γ-aminobutyric acid (GABA) (8.1 compared to 3.3−1 in the control standard cheeses). Irrespective of the strain, the GABA level was much higher in all the acidic cheeses than in the standard cheeses (14.7 compared to 4.6−1, respectively). The study clearly demonstrates the importance of the cheese pH in the metabolic activity of the added strains during cheese ripening.
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    • "For instance, acidic conditions are needed to induce the activity of lactic-acid-degrading Lactobacillus buchneri (Elferink et al. 2001). At a pH above 5.8, lactic acid consumption was negligible, whereas cells grown at pH 4.3 showed an increased conversion rate of lactic acid with very high conversion rates when grown at pH 3.8 (Elferink et al. 2001). In contrast, the sulfate removal efficiency and sulfide concentration decreased linearly with the pH in the range studied (Fig. 4). "
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    • "The novel heterolactic inoculant containing L. kefiri increased the concentration of acetic acid and 1,2-propanediol. Both L. brevis and L. kefiri belong to the Lactobacillus buchneri group of lactobacilli (Krooneman et al., 2002;Ljungh and Wadstrom, 2009), but only L. kefiri seems to possess a fermentation pathway similar to that reported for L. buchneri (OudeElferink et al., 2001).Zwielehner et al. (2014)also reported the superiority of L. kefiri over L. brevis for increasing the acetic acid concentration of corn silage. Due to the low concentrations of 1-propanol and propionic acid in inoculated silages, it is likely that the epiphytic activity of Lactobacillus diolivorans was negligible (Krooneman et al., 2002). "
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