Lactic acid bacteria vitamins

A component of the ribotide reductase complex of enzymes, protein Ba, has been shown to contain two non-heme iron atoms per mole (77). This enzyme plays a vital, albeit indirect, role in the synthesis of DNA. Curiously, the lactic acid bacteria do not employ iron for the reduction of the 2 hydroxyl group of ribonucleotides. In these organisms this role has been assumed by the cobalt-containing vitamin Bi2 coenzyme (18). The mechanism of the reaction has been studied and has been shown to procede with retention of configuration (19). 

Certain strictly anaerobic bacteria and lactic acid bacteria apparently do not contain heme compounds. In the first named organisms this cannot be ascribed to a failure to perform the first step in porphyrin biosynthesis since Clostridia are notorious for production of the porphyrin-like nucleus (corrin) which occurs in vitamin B12 (7, 43). 

Vitamins and Minerals. Milk is a rich source of vitamins and other organic substances that stimulate microbial growth. Niacin, biotin, and pantothenic acid are required for growth by lactic streptococci (Reiter and Oram 1962). Thus the presence of an ample quantity of B-complex vitamins makes milk an excellent growth medium for these and other lactic acid bacteria. Milk is also a good source of orotic acid, a metabolic precursor of the pyrimidines required for nucleic acid synthesis. Fermentation can either increase or decrease the vitamin content of milk products (Deeth and Tamime 1981 Reddy et al. 1976). The folic acid and vitamin Bi2 content of cultured milk depends on the species and strain of culture used and the incubation conditions (Rao et al. 1984). When mixed cultures are used, excretion of B-complex vita-... 

Pantothenic add levels in foods and body fluids can easily be measured by microbiological assays. Lactic acid bacteria are used as the test organism. Where measurement of ihe vitamin occurring as coenzyme A is desired, the coenzyme must first be treated virlth hydrolytic enzymes to liberate the pantothenic acid prior to the microbiological assay... 

DuPlessis, L.D.W. 1963. The microbiology of South African winemaking. Part V. Vitamin and amino acid requirements of lactic acid bacteria from dry wines. S. Afr. J. Agric. Sci. 6, 485-494. 

Patel, A., Shah, N., and Prajapati, J. (2013) Biosynthesis of vitamins and enzymes in fermented foods by lactic acid bacteria and related genera-A promising approach. Croat. J. Food ScL Technol, 5, 85-91. 

M.J., Vaimini, V. et al. (2011) B-Group vitamin production by lactic acid bacteria-current knowledge and potential applications. /. Appl. Microbiol,... 

Eresh fruits are strongly recommended in the human diet since they are rich in vitamins, dietary fibres, minerals and antioxidants. In particular, sweet cherries contain remarkable contents of polyphenols, such as anthocyanins, which give them the characteristic colour and antioxidant properties. Fermentation can further enhance the antioxidant properties of sweet cherries. Sweet cherry Prunusavium L.) puree fermented by selected autochthonous lactic acid bacteria (L. plantarum, Pediococ-cus acidilactici, Pediococcus pentosaceus and Leuconostoc mesenteroides subsp. mesenteroides) at 25 C for 36h has been reported to exhibit significantly higher DPPH radical-scavenging capacity compared to unfermented sweet cherry puree (Cagno etal., 2011). 

LeBlanc, J. G., Taranto, M. R, MoUna, V., Sesma, F. (2010). B-group vitamins production by probiotic lactic acid bacteria. In F. Mozzi, R. Raya, G. Vignolo (Eds.), Biotechnology of lactic acid bacteria Novel applications (pp. 211—232). Ames, lA, USA WUey-Blackwell. 

The structure of the isolated compound was determined by degradation and synthesis. to be 2-methyl-3-hydroxy-4,5-bis(hydroxymethyl)p3n idine (I, Fig. i) this compound was named p3nidoxine by Gyorgy . This latter term largely displaced the name vitamin Be from the literature during the period between 1939 and 1942. By use of certain lactic acid bacteria for assay of vitamin Be, SnelD showed in 1942 that compounds other than pyridoxine contributed to the vitamin Be activity of natural materials, that... 

Most of the vitamin Be in natural materials is present as phosphorylated derivatives of compounds I-III. Pyridoxal-5-phosphate (IV, Fig. i) was discovered in 1944 by Gale and Epps as an unidentified compound required for enzymatic decarboxylation of amino acids Gunsalus and co-workers subsequently showed it to be a phosphorylated pyridoxal -. Pyridoxamine-5-phosphate (V, Fig. i) was discovered by Rabinowitz and Snell by virtue of its differential activity in promoting growth of certain lactic acid bacteria. It is probable that pyridoxine-5-phosphate also occurs naturally, since it is both formed and oxidized to pyridoxal-5-phosphate by tissue enzymesi -. An unidentified conjugate of pyridoxine also occurs in cereal grains - . 

Nutrients The most well-known lactic acid producing organisms, such as Lactobacillus and Lactococcus species, are members of the taxonomic order of Lactobacil-lales, also commonly referred to as lactic acid bacteria. These lactic acid bacteria have their really complex nutrient need in common [29]. Vitamins and peptides need to be added to the medium to enable growth. This can be done by adding peptones, yeast extract, or corn steep liquor, but this is expensive. Nutrients for lactic acid production can also be derived from nutrient-rich waste streams such as rice bran, fish waste, or vinification lees [46 8]. 

The main role of propionic acid bacteria in cheese ripening consists in the utilization of lactate produced by lactic acid bacteria as an end product of lactose fermentation. Lactate is then transformed into propionic and acetic acids and CO2. The volatile acids provide a specific sharp taste and help preserve a milk protein, casein. Hydrolysis of lipids with the formation of fatty acids is essential for the taste qualities of cheese. The release of proline and other amino acids and such volatile compounds as acetoin, diacetyl, dimethylsulfide, acetaldehyde is important for the formation of cheese aroma. Carbon dioxide released in the processes of propionic acid fermentation and decarboxylation of amino acids (mainly) forms eyes, or holes. Propionic acid bacteria also produce vitamins, first of all, vitamin At the same time, an important condition is to keep propionibacteria from growing and producing CO2 at low temperatures, since this would cause cracks and fissures in cheese. 

Kishimoto Y, Williams M, Moser H, Hignite C and Biemann K (1973) Branched-chain and odd-numbered acids and aldehydes in the nervous system of a patient with deranged vitamin Bn metabohsm. J Lipid Res 14 69 Klaenhammer TR (1988) Bacteriocins of lactic acid bacteria. Biochimie 70 337-349 Konoplev EG and Scherbakov LA (1970) Application of mixed starter cultures of... 

Travers AA and Mace HAF (1982) The heat-shock phenomenon in bacteria - a protection against DNA relaxation In Schlesinger MJ, Ashbumer M and Tissieres A (eds) Heat Shock from Bacteria to Man, pp 127-130. Cold Spring Harbor, New York Trojanowska K, Jaszewski B, Schneider Z and Czaczyk K (1995) Biosynthesis of vitamin Bi2 in mixed cultures of propionic and lactic acid bacteria. Abstr 1st Int Symp Dairy Propionibacteria, Rennes, France, Cl 1... 

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