Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganism Used
2.2. Growth Media
2.3. Growth Modeling and pH Measurement
2.4. Microbiological Analysis
2.5. Organic Acids Content
2.6. Quantification of Amino Acids
2.7. Flow Cytometric Analysis
2.8. Untargeted Metabolomics Analysis by 1H-NMR
3. Results and Discussion
3.1. Determination of Growth Curves and Microbiological Analysis
3.2. Organic Acid Content and pH
3.3. Amino Acids Quantification
3.4. Flow Cytometric Analysis
3.5. Untargeted Metabolomics Analysis by 1H-NMR
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Conflicts of Interest
References
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Compound | Concentration (g/L) |
---|---|
Macro components | |
Sodium acetate | 2.0 |
K2HPO4 | 1.75 |
MnSO4 4H2O | 0.012 |
MgSO4 7H2O | 0.2 |
Tween 80 | 1 mL |
Vitamins | |
Thiamine HCl | 0.0011 |
Folic acid | 0.0002 |
Riboflavin | 0.001 |
Calcium pantothenate | 0.001 |
Nicotinic acid | 0.001 |
Pyridoxal-5-phosphate | 0.0005 |
p-amino benzoic acid | 0.0004 |
Nucleotides | |
Adenine | 0.005 |
Guanine | 0.01 |
Uracil | 0.01 |
Sample | Time | Cell Counts | Growth Parameters (Gompertz Equation) | |||
---|---|---|---|---|---|---|
(Log CFU/mL) | k | A | µmax | λ | ||
0 h | 6.94 (±0.21) | |||||
2.5 G | 24 h | 8.15 (±0.23) | 0.044 | 0.264 | 0.155 | 11.457 |
48 h | 6.67 (±0.11) | |||||
2.5 R | 24 h | 8.41 (±0.16) | 0.046 | 0.282 | 0.120 | 11.570 |
48 h | 7.62 (±0.13) | |||||
25 G | 24 h | 8.13 (±0.21) | 0.045 | 1.446 | 0.280 | 10.839 |
48 h | 6.98 (±0.13) | |||||
25 R | 24 h | 8.10 (±0.11) | 0.074 | 1.151 | 0.275 | 11.257 |
48 h | 6.89 (±0.14) |
Sample | Time | L-Lactic Acid (mM) | D-Lactic Acid (mM) | Acetic Acid (mM) | pH |
---|---|---|---|---|---|
2.5 G | 24 h | 4.25 (±0.09) | - * | 0.52 (±0.20) | 5.78 (±0.29) |
48 h | 3.88 (±0.14) | - | 0.62 (±0.15) | 5.83 (±0.16) | |
2.5 R | 24 h | 1.66 (±0.07) | - | 2.85 (±0.11) | 6.17 (±0.30) |
48 h | 1.39 (±0.04) | - | 3.15 (±0.09) | 6.21 (±0.27) | |
25 G | 24 h | 39.60 (±1.98) | 0.41 (±0.09) | 2.58 (±0.03) | 4.15 (±0.17) |
48 h | 43.81 (±2.05) | 0.39 (±0.10) | 2.77 (±0.28) | 4.00 (±0.22) | |
25 R | 24 h | 15.61 (±0.90) | 1.43 (±0.20) | 21.00 (±0.43) | 4.73 (±0.21) |
48 h | 16.02 (±0.63) | 1.09 (±0.14) | 22.70 (±0.67) | 4.37 (±0.24) |
Asp | Ser + Asg | Glu | Gly | His + Glm | Arg | Thr | Ala | Pro | Cys | Tyr | Val | Met | Lys | Ile | Leu | Phe | ||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Initial concentration | 1.50 | 3.42 | 1.36 | 2.66 | 2.66 | 1.15 | 1.68 | 2.24 | 1.74 | 1.65 | 1.10 | 1.71 | 1.34 | 1.37 | 1.52 | 1.52 | 1.21 | |
Sample | Time | |||||||||||||||||
2.5 G | 24 h | 1.39 (−7.49) | 3.15 (−7.94) | 1.27 (−6.53) | 2.91 (9.53) | 2.25 (−15.27) | 1.01 (−12.00) | 1.79 (6.57) | 2.12 (−1.09) | 1.92 (10.49) | 2.18 (32.02) | 1.11 (0.85) | 1.84 (7.68) | 1.27 (−5.45) | 1.36 (−0.45) | 1.50 (−1.54) | 1.39 (−8.51) | 1.28 (6.02) |
48 h | 1.27 (−15.53) | 2.65 (−22.41) | 1.07 (−21.36) | 2.50 (−5.97) | 1.85 (−30.44) | 0.29 (−74.57) | 1.80 (7.29) | 2.03 (−9.22) | 1.80 (3.20) | 2.45 (48.56) | 1.04 (−5.83) | 1.66 (−2.90) | 0.69 (−48.88) | 1.44 (4.96) | 1.53 (0.68) | 1.49 (−2.22) | 1.41 (16.51) | |
2.5 R | 24 h | 1.32 (−12.26) | 2.98 (−13.00) | 1.18 (−13.50) | 2.81 (5.61) | 2.13 (−19.94) | 0.10 (−91.57) | 1.65 (−1.87) | 2.21 (−1.38) | 1.78 (2.09) | 2.01 (21.78) | 1.10 (0.12) | 1.69 (−0.96) | 1.36 (1.18) | 1.36 (−0.67) | 1.58 (3.63) | 1.43 (−6.03) | 1.26 (4.53) |
48 h | 1.44 (−11.04) | 2.58 (−24.42) | 1.08 (−20.47) | 2.48 (−6.82) | 1.79 (−32.85) | 0.19 (−83.76) | 1.71 (2.08) | 2.02 (−10.03) | 1.77 (1.75) | 2.53 (53.09) | 1.14 (3.93) | 1.62 (−5.05) | 0.94 (−30.22) | 1.41 (2.99) | 1.53 (0.39) | 1.50 (−1.58) | 1.34 (10.72) | |
25 G | 24 h | 1.30 (−4.00) | 1.21 (−64.72) | 1.73 (27.56) | 2.71 (1.78) | 1.45 (−45.33) | 0.90 (−21.38) | 1.56 (−6.93) | 1.92 (−14.09) | 1.69 (−3.07) | 1.75 (6.31) | 1.07 (−2.87) | 1.59 (−7.27) | 1.31 (−2.42) | 1.23 (−9.96) | 1.59 (4.93) | 1.39 (−8.25) | 1.42 (17.71) |
48 h | 1.41 (−13.27) | 0.89 (−73.95) | 1.63 (19.88) | 2.33 (−12.43) | 1.10 (−58.54) | 0.80 (−30.78) | 1.36 (−19.13) | 1.73 (−22.80) | 1.75 (0.81) | 2.00 (21.05) | 1.02 (−7.05) | 1.50 (−12.17) | 1.26 (−6.27) | 1.10 (−19.61) | 1.39 (−8.81) | 1.45 (−4.67) | 1.32 (9.38) | |
25 R | 24 h | 1.28 (−14.55) | 2.05 (−40.17) | 1.33 (−2.17) | 2.62 (−1.41) | 1.80 (−32.31) | 0.09 (−92.08) | 1.77 (5.53) | 2.02 (−9.78) | 1.75 (0.30) | 1.43 (−13.05) | 1.01 (−7.88) | 1.59 (−6.93) | 1.15 (−14.50) | 1.21 (−11.82) | 1.49 (−2.04) | 1.46 (−4.22) | 1.35 (11.82) |
48 h | 1.20 (−20.06) | 1.83 (−46.41) | 1.18 (−13.32) | 2.35 (−11.60) | 1.50 (−43.72) | 0.12 (−89.31) | 1.64 (−2.14) | 1.86 (−17.08) | 1.80 (3.60) | 1.57 (−5.09) | 1.08 (−2.27) | 1.52 (−11.15) | 1.04 (−22.76) | 1.09 (−20.45) | 1.34 (−11.72) | 1.37 (−9.93) | 1.32 (9.45) |
Ethanol | Acetoin | 2,3-Butanediol | Glucose | Ribose | |
---|---|---|---|---|---|
2.5 G | 0.01 | 0.10 | 0.01 | - * | - |
2.5 R | 0.01 | 0.15 | 0.01 | - | - |
25 G | 0.03 | 0.14 | 0.06 | 0.14 | - |
25 R | 0.01 | 0.21 | 0.19 | - | 0.15 |
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Barbieri, F.; Laghi, L.; Gardini, F.; Montanari, C.; Tabanelli, G. Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars. Foods 2020, 9, 720. https://doi.org/10.3390/foods9060720
Barbieri F, Laghi L, Gardini F, Montanari C, Tabanelli G. Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars. Foods. 2020; 9(6):720. https://doi.org/10.3390/foods9060720
Chicago/Turabian StyleBarbieri, Federica, Luca Laghi, Fausto Gardini, Chiara Montanari, and Giulia Tabanelli. 2020. "Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars" Foods 9, no. 6: 720. https://doi.org/10.3390/foods9060720