柠檬酸盐对干酪乳杆菌组成及代谢的影响
Effects of citrate on the composition and metabolism of Lactobacillus casei.
作者信息
Branen A L, Keenan T W
出版信息
Appl Microbiol. 1971 Jun;21(6):993-8. doi: 10.1128/am.21.6.993-998.1971.
Lactobacillus casei ATCC 393 converted small amounts of citrate to diacetyl, other volatile compounds, and lipids. Citrate was accumulated passively by the organism. The presence of citrate in the growth medium decreased the uptake of acetate and its conversion to cellular lipids. Cells grown in citrate media contained more protein per cell than did controls. This increased protein content was reflected mainly in the soluble fraction when cells were subjected to sonic lysis. Soluble fractions from cells cultured in the presence of citrate contained more total protein as well as more individual proteins than these fractions from control cells. The presence of citrate caused extensive flocculation and increased the susceptibility of cells to lysis.
干酪乳杆菌ATCC 393将少量柠檬酸盐转化为双乙酰、其他挥发性化合物和脂质。柠檬酸盐被该生物体被动积累。生长培养基中柠檬酸盐的存在降低了乙酸盐的摄取及其向细胞脂质的转化。在柠檬酸盐培养基中生长的细胞比对照细胞每个细胞含有更多的蛋白质。当细胞进行超声裂解时，这种增加的蛋白质含量主要反映在可溶性部分。在柠檬酸盐存在下培养的细胞的可溶性部分比对照细胞的这些部分含有更多的总蛋白以及更多的单个蛋白质。柠檬酸盐的存在导致广泛的絮凝，并增加了细胞对裂解的敏感性。
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