Eicher Camille, Coulon Joana, Favier Marion, Alexandre Hervé, Reguant Cristina, Grandvalet Cosette
UMR PAM, Université de Bourgogne Franche-Comté, Institut Agro, Université de Bourgogne, INRAE, Dijon, France.
Biolaffort, Floirac, France.
Front Microbiol. 2024 Jan 4;14:1283220. doi: 10.3389/fmicb.2023.1283220. eCollection 2023.
Lactic acid bacteria (LAB) are Gram positive bacteria frequently used in the food industry for fermentation, mainly transformation of carbohydrates into lactic acid. In addition, these bacteria also have the capacity to metabolize citrate, an organic acid commonly found in food products. Its fermentation leads to the production of 4-carbon compounds such as diacetyl, resulting in a buttery flavor desired in dairy products. Citrate metabolism is known to have several beneficial effects on LAB physiology. Nevertheless, a controversial effect of citrate has been described on the acid tolerance of the wine bacterium . This observation raises questions about the effect of citrate on the capacity of to conduct malolactic fermentation in highly acidic wines. This review aims to summarize the current understanding of citrate metabolism in LAB, with a focus on the wine bacterium . Metabolism with the related enzymes is detailed, as are the involved genes organized in loci. The known systems of locus expression regulation are also described. Finally, the beneficial effects of citrate catabolism on LAB physiology are reported and the negative impact observed in is discussed.
乳酸菌（LAB）是革兰氏阳性菌，常用于食品工业发酵，主要是将碳水化合物转化为乳酸。此外，这些细菌还具有代谢柠檬酸盐的能力，柠檬酸盐是食品中常见的一种有机酸。其发酵会产生二乙酰等四碳化合物，从而在乳制品中产生所需的黄油味。已知柠檬酸盐代谢对乳酸菌生理有多种有益作用。然而，有人描述了柠檬酸盐对葡萄酒细菌耐酸性有争议的影响。这一观察结果引发了关于柠檬酸盐对在高酸性葡萄酒中进行苹果酸乳酸发酵能力的影响的问题。本综述旨在总结目前对乳酸菌中柠檬酸盐代谢的理解，重点是葡萄酒细菌。详细介绍了与相关酶的代谢过程，以及在基因座中组织的相关基因。还描述了已知的基因座表达调控系统。最后，报告了柠檬酸盐分解代谢对乳酸菌生理的有益作用，并讨论了在葡萄酒细菌中观察到的负面影响。
