Lactate metabolism by pediococci isolated from cheese

Comparative Genomics of Pediococcus pentosaceus Isolated From Different Niches Reveals Genetic Diversity in Carbohydrate Metabolism and Immune System

Pediococcus pentosaceus isolated from fermented food and the gastrointestinal tracts of humans and animals have been widely identified, and some strains have been reported to reduce inflammation, encephalopathy, obesity and fatty liver in animals. In this study, the genomes of 65 P. pentosaceus strains isolated from human and animal feces and different fermented food were sequenced and comparative genomics analysis was performed on all strains along with nine sequenced representative strains to preliminarily reveal the lifestyle of P. pentosaceus, and investigate the genomic diversity within this species. The results reveal that P. pentosaceus is not host-specific, and shares core genes encoding proteins related to translation, ribosomal structure and biogenesis and signal transduction mechanisms, while its genetic diversity relates mainly to carbohydrate metabolism, and horizontally transferred DNA, especially prophages and bacteriocins encoded on plasmids. Additionally, this is the first report of a type IIA CRISPR/Cas system in P. pentosaceus. This work provides expanded resources of P. pentosaceus genomes, and offers a framework for understanding the biotechnological potential of this species.

Catabolism of serine by Pediococcus acidilactici and Pediococcus pentosaceus

The ability to produce diacetyl from pyruvate and l-serine was studied in various strains of Pediococcus pentosaceus and Pediococcus acidilactici isolated from cheese. After being incubated on both substrates, only P. pentosaceus produced significant amounts of diacetyl. This property correlated with measurable serine dehydratase activity in cell extracts. A gene encoding the serine dehydratase (dsdA) was identified in P. pentosaceus, and strains that showed no serine dehydratase activity carried mutations that rendered the gene product inactive. A functional dsdA was cloned from P. pentosaceus FAM19132 and expressed in Escherichia coli. The purified recombinant enzyme catalyzed the formation of pyruvate from L- and D-serine and was active at low pH and elevated NaCl concentrations, environmental conditions usually present in cheese. Analysis of the amino acid profiles of culture supernatants from dsdA wild-type and dsdA mutant strains of P. pentosaceus did not show differences in serine levels. In contrast, P. acidilactici degraded serine. Moreover, this species also catabolized threonine and produced alanine and α-aminobutyrate.

Pediococcus acidilactici isolated from the rumen of lambs with rumen acidosis, 16S rRNA identification and sensibility to monensin and lasalocid

A lactic-acid producing bacterium was isolated from the rumen of lambs with rumen acidosis. The cells were gram-positive, nonmotile, nonsporing, catalase negative spherical, 1.5-2.0 μm in diameter, and occur in pairs and tetrads. Analysis of 16S ribosomal RNA indicated that the rumen bacterium was a strain of Pediococcus acidilactici with 99% of nucleotide homology. This bacterium was sensible to monensin and lasalocid at the unique dose tested of 300 ppm. The concentration of lactic acid and DM degradation decreased (P<0.05) when monensin or lasalocid were added to the culture media after 24, 48 and 72 h of incubation. In contrast, total VFA concentration and pH were higher (P<0.05) in the culture media added with the ionophores. Up to now S. bovis is considered the main ruminal bacterium related with rumen acidosis, but the importance of P. acidilactici should be also reconsidered in experimental studies focused on the control rumen acidosis.

Growth of lactic acid bacteria and bifidobacteria on lactose and lactose-related mono-, di- and trisaccharides and correlation with distribution ofβ–galactosidase and phospho-β–galactosidase

Spectrophotometric assays ofβ–galactosidase (EC 3.2.1.23) and phospho-β–galactosidase (EC 3.2.1.85) activity were used to survey the lactose utilization pathways of lactic acid bacteria and bifidobacteria.β–Galactosidase activity was found in all six genera represented (Lactococcus, Streptococcus, Leuconostoc, Lactobacillus, PediococcusandBifidobacterium) while phospho-β–galactosidase was restricted to the lactococci, twoLactobacillusand twoLeuconostocspecies. A number of strains ofLactococcus lactis, Lactobacillus caseiandLeuconostocspp. contained both enzymes. Enzyme activities varied when cells were grown on different sugars, but in general were low or absent for cells grown on glucose compared with lactose. Two lactose-related compounds, lactulose and galactosyl lactose, believed to be specific growth factors for bifidobacteria, supported growth amongst a wide range of lactic acid bacteria in addition to bifidobacteria. Growth on galactosyl lactose was restricted to some but not all strains containingβ–galactosidase, implying that the presence ofβ–galactosidase is insufficient by itself to ensure utilization of galactosyl lactose. DNA fragments that encoded theLactococcus lactissubsp.cremorisphospho-β–galactosidase gene or theβ–galactosidase genes ofStreptococcus salivariussubsp.thermophilusorLactobacillus delbrueckiisubsp.bulgaricuswere isolated and used as probes in DNA-DNA hybridizations. Little or no hybridization was detected between these probes and plasmid or genomic DNA isolated from heterologous species, despite the presence of the corresponding enzyme activity in the strains probed.

Anaerobic conversion of lactic acid to acetic acid and 1, 2-propanediol by Lactobacillus buchneri

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 and L. 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.

Glycolysis and related reactions during cheese manufacture and ripening

Fermentation of lactose to lactic acid by lactic acid bacteria is an essential primary reaction in the manufacture of all cheese varieties. The reduced pH of cheese curd, which reaches 4.5 to 5.2, depending on the variety, affects at least the following characteristics of curd and cheese: syneresis (and hence cheese composition), retention of calcium (which affects cheese texture), retention and activity of coagulant (which influences the extent and type of proteolysis during ripening), the growth of contaminating bacteria. Most (98%) of the lactose in milk is removed in the whey during cheesemaking, either as lactose or lactic acid. The residual lactose in cheese curd is metabolized during the early stages of ripening. During ripening lactic acid is also altered, mainly through the action of nonstarter bacteria. The principal changes are (1) conversion of L-lactate to D-lactate such that a racemic mixture exists in most cheeses at the end of ripening; (2) in Swiss-type cheeses, L-lactate is metabolized to propionate, acetate, and CO2, which are responsible for eye formation and contribute to typical flavor; (3) in surface mold, and probably in surface bacterially ripened cheese, lactate is metabolized to CO2 and H2O, which contributes to the increase in pH characteristic of such cheeses and that is responsible for textural changes, (4) in Cheddar and Dutch-type cheeses, some lactate may be oxidized to acetate by Pediococci. Cheese contains a low level of citrate, metabolism of which by Streptococcus diacetylactis leads to the production of diacetyl, which contributes to the flavor and is responsible for the limited eye formation characteristic of such cheeses.

Pediococci and biotechnology

Nomenclature changes of pediococci postdate the publication of Bergey's Manual. Pediococci possess both a "group" and a "type" antigen. They are gram positive, asporogenous, nonmotile, generally catalase negative, but may possess catalase-like activity. The pediococci may have either a cytochrome or a flavoprotein enzyme system. Anaerobically they are homofermentative using the PEP:PTS and the EMP pathway. Catalase positive strains utilize glucose aerobically and anaerobically while lactose and glycerol are only used aerobically. Some pentoses are fermented to lactate and acetate. Absolute requirement for folinic acid and nearly all amino acids is observed. Pediococci grow luxuriously in All Purpose Tween (APT) broth and are isolated on Rogosa SL agar. Detection can be done by electrical impedance and fluorescent antibody techniques. The Arrhenius concept was utilized in selecting metabolically efficient strains. Antibiotics, antioxidants, some chloride salts and some spices are detrimental to the pediococci. On the other hand, some chloride salts, manganese, and some spices are stimulant. Dialysis-fermentation and immobilization of pediococcal cells were recorded. Some strains decarboxylate histidine to histamine. The resting cell metabolism and the production of bacteriocin have been utilized in antibiosis. An intra and intergeneric genetic transfer system of plasmids from pediococci was by a conjugation-like mechanism. Formation of bacteriocin and fermentation of carbohydrates were linked to plasmids. Lytic bacteriophages to pediococci have not yet been identified. Industrial cultures are mainly frozen concentrates. Linear equations were developed to model the fermentative activity of pediococci and the effects of environmental factors.