Open AccessMetabolic flux in glucose/citrate co‐fermentation by lactic acid bacteria as measured by isotopic ratio analysis
Author(s) -
Goupry Stéphane,
Croguennec Thomas,
Gentil Emmanuel,
Robins Richard J.
Publication year - 2000
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.2000.tb08896.x
Subject(s) - lactic acid , fermentation , bacteria , chemistry , metabolic flux analysis , biochemistry , flux (metallurgy) , lactic acid fermentation , metabolism , food science , biology , organic chemistry , genetics
The flux of carbon into lactic acid, diacetyl and acetoin during the co‐metabolism of glucose and citrate by Lactococcus lactis subsp. lactis biovar. diacetylactis has been determined using natural abundance isotopic ratio analysis. During fermentation in the conditions used (glucose, 27.8 mM; citric acid, 13.9 mM; initial pH 6.2–6.4, anaerobic) it is shown that approximately 65% of the carbon source used for the aroma compounds is derived from the carbohydrate. Equally, citrate contributes approximately 30% of the carbon recovered in lactic acid. Thus, there is no evidence for a metabolic separation of the catabolism of these two carbon sources.