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A study into the role of L ‐aspartic acid on the metabolism of L ‐malic acid and D ‐glucose by Oenococcus œni
Author(s) -
Vasserot Y.,
Dion C.,
Bonnet E.,
Maujean A.,
Jeandet P.
Publication year - 2001
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.2001.01255.x
Subject(s) - oenococcus oeni , aspartic acid , malic acid , malolactic fermentation , biochemistry , fermentation , glutamic acid , amino acid , biology , metabolism , lactic acid , chemistry , bacteria , citric acid , genetics
Aims: The purpose of this work was to study the effect of L ‐aspartic acid concentration on bacterial growth, D ‐glucose fermentation and L ‐malic acid consumption of Oenococcus œni NCFB 1707. Methods and Results: Bacterial cultures were performed in synthetic media. Bacterial growth, D ‐glucose fermentation and L ‐malic acid consumption were reduced when L ‐aspartic acid concentration became excessive. This inhibitory effect of high concentrations of L ‐aspartic acid on bacterial growth was also observed with several Oenococcus œni strains, except O. œni BL01. The L ‐aspartic acid inhibitory effect on bacterial growth could be reduced by increasing the concentration of L ‐glutamic acid. L ‐glutamic acid transport was found to be competitively inhibited by L ‐aspartic acid. In addition, an excessive amount of L ‐aspartic acid modified D ‐glucose metabolism, with an overproduction of acetic acid and reduced ethanol production. Conclusions: Since L ‐glutamic acid is an essential amio acid for the bacterial strain used, the L ‐aspartic acid inhibitory effect on bacterial growth could be linked to its involvement in an antagonistic interaction with L ‐glutamic acid. Significance and Impact of the Study: Such antagonistic interactions between amino acids in O. œni strains could be another explanation for the difficulties of inducing malolactic fermentation in wines.