由乳酸菌生产丁二酸，使用的原料为柠檬酸和相关酸。
Production of succinic Acid from citric Acid and related acids by lactobacillus strains.
机构信息
Japan Collection of Microorganisms, The Institute of Physical and Chemical Research, Wako-shi, Saitama 351-01, and Institute of Applied Microbiology, The University of Tokyo, Yayoi 1-1-1, Bunkyo-ku, Tokyo 113, Japan.
出版信息
Appl Environ Microbiol. 1988 Dec;54(12):3053-6. doi: 10.1128/aem.54.12.3053-3056.1988.
A number of Lactobacillus strains produced succinic acid in de Man-Rogosa-Sharpe broth to various extents. Among 86 fresh isolates from fermented cane molasses in Thailand, 30 strains (35%) produced succinic acid; namely, 23 of 39 Lactobacillus reuteri strains, 6 of 18 L. cellobiosus strains, and 1 of 6 unidentified strains. All of 10 L. casei subsp. casei strains, 5 L. casei subsp. rhamnosus strains, 6 L. mali strains, and 2 L. buchneri strains did not produce succinic acid. Among 58 known strains including 48 type strains of different Lactobacillus species, the strains of L. acidophilus, L. crispatus, L. jensenii, and L. parvus produced succinic acid to the same extent as the most active fresh isolates, and those of L. alimentarius, L. collinoides, L. farciminis, L. fructivorans (1 of 2 strains tested), L. malefermentans, and L. reuteri were also positive, to lesser extents. Diammonium citrate in de Man-Rogosa-Sharpe broth was determined as a precursor of the succinic acid produced. Production rates were about 70% on a molar basis with two fresh strains tested. Succinic acid was also produced from fumaric and malic acids but not from dl-isocitric, alpha-ketoglutaric, and pyruvic acids. The present study is considered to provide the first evidence on the production of succinic acid, an important flavoring substance in dairy products and fermented beverages, from citrate by lactobacilli.
许多乳杆菌菌株在德氏乳杆菌-沙氏培养基中不同程度地产生琥珀酸。在泰国发酵甘蔗糖蜜中分离的 86 株新鲜菌中，有 30 株（35%）产生琥珀酸；即 39 株罗伊氏乳杆菌中有 23 株，18 株纤维二糖乳杆菌中有 6 株，6 株未鉴定的菌株中有 1 株。10 株干酪乳杆菌亚种干酪亚种、5 株干酪乳杆菌亚种鼠李糖亚种、6 株马克斯克鲁维酵母和 2 株拜氏乳杆菌均不产生琥珀酸。在包括 48 株不同乳杆菌种的 58 株已知菌株中，嗜酸乳杆菌、卷曲乳杆菌、詹氏乳杆菌和短乳杆菌的菌株与最活跃的新鲜分离株产生的琥珀酸量相同，而唾液乳杆菌、约氏乳杆菌、芬氏乳杆菌、果糖乳杆菌（2 株测试中的 1 株）、马克斯克鲁维酵母和罗伊氏乳杆菌的菌株也呈阳性，但程度较低。德氏乳杆菌-沙氏培养基中的柠檬酸二铵被确定为产生的琥珀酸的前体。用 2 株新鲜菌株进行测试，产率约为摩尔的 70%。琥珀酸也可由富马酸和苹果酸产生，但不能由 dl-异柠檬酸、α-酮戊二酸和丙酮酸产生。本研究被认为首次提供了乳杆菌从柠檬酸盐生产乳制品和发酵饮料中重要风味物质琥珀酸的证据。
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