Grupo en Biotecnología de Bacterias Lácticas de Productos Fermentados, Instituto del Frío, CSIC, Jose Antonio de Novaís, Madrid, Spain.
Departamento de Microbiología, Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva, Madrid, Spain.
J Appl Microbiol. 2010 Aug;109(2):687-697. doi: 10.1111/j.1365-2672.2010.04696.x. Epub 2010 Feb 1.
To determine the influence of the flavanol catechin on key metabolic traits for the fermentation performance of Lactobacillus plantarum strain RM71 in different media and to evaluate the ability of this strain to catabolize catechin.
Growth monitoring and time course of sugar consumption data tracking in chemically defined medium (CDM), revealed that growth of Lact. plantarum strain RM71 upon catechin was characterized by a noticeable shorter lag period, outcome of earlier sugar consumption and lactic acid production courses. Catechin gave rise to higher cell densities compared to controls because of an increased extension of sugar utilization. Fermentation of media relevant for practical fermentation processes with Lact. plantarum strain RM71 showed that catechin sped up malic acid decarboxylation, which besides quicker and extended consumption of several sugars, resulted in faster and higher lactic acid production and growth. Spectrophotometric evaluation of catechin by HPLC-DAD and the lack of catechin concentration-dependent effects showed that the observed stimulations were uncoupled from catechin catabolism by Lact. plantarum.
The flavanol catechin stimulated the growth of Lact. plantarum strain RM71 by promoting quicker sugar consumption, increasing the extension of sugar utilization and stimulating malic acid decarboxylation. These stimulations are uncoupled from catechin catabolism as Lact. plantarum did not catabolize it during fermentation.
This study, for the first time, examined the influence of the flavanol catechin on the fermentation performance of a Lact. plantarum strain in several media under different fermentation conditions. The information could be relevant to control the production and obtain high-quality food products fermented by this micro-organism.
确定黄烷醇儿茶素对植物乳杆菌 RM71 菌株在不同培养基中的关键代谢特性的影响，并评估该菌株代谢儿茶素的能力。
在化学定义培养基 (CDM) 中进行生长监测和糖消耗数据跟踪的时间过程表明，植物乳杆菌 RM71 菌株在儿茶素作用下的生长特征是明显的较短的迟滞期，更早的糖消耗和乳酸生产过程。儿茶素导致更高的细胞密度，因为糖的利用得到了扩展。用植物乳杆菌 RM71 发酵与实际发酵过程相关的培养基表明，儿茶素加速了苹果酸脱羧，除了更快和更长时间的消耗几种糖外，还导致更快和更高的乳酸生产和生长。用 HPLC-DAD 对儿茶素进行分光光度评价以及缺乏儿茶素浓度依赖性效应表明，观察到的刺激与植物乳杆菌对儿茶素的代谢无关。
黄烷醇儿茶素通过促进更快的糖消耗、增加糖的利用延伸以及刺激苹果酸脱羧来刺激植物乳杆菌 RM71 的生长。这些刺激与儿茶素的代谢无关，因为植物乳杆菌在发酵过程中没有代谢儿茶素。
本研究首次研究了黄烷醇儿茶素对不同发酵条件下几种培养基中植物乳杆菌菌株发酵性能的影响。该信息可能与控制该微生物生产和获得高质量发酵食品有关。
