Leuconostoc mesenteroides fermentation

The use of isotopically labeled substrates has also revealed other pathways of glucose metabolism. It was found that Leuconostoc mesenteroides fermented glucose to yield one mole each of lactate, ethanol, and CO2. 

Some lactic acid bacteria of the genus Lactobacillus, as well as Leuconostoc mesenteroides and Zymomonas mobilis, carry out the heterolactic fermentation (Eq. 17-33) which is based on the reactions of the pentose phosphate pathway. These organisms lack aldolase, the key enzyme necessary for cleavage of fructose 1,6-bisphosphate to the triose phosphates. Glucose is converted to ribulose 5-P using the oxidative reactions of the pentose phosphate pathway. The ribulose-phosphate is cleaved by phosphoketolase (Eq. 14-23) to acetyl-phosphate and glyceraldehyde 3-phosphate, which are converted to ethanol and lactate, respectively. The overall yield is only one ATP per glucose fermented. 

Leuconostoc mesenteroides and Leuconostoc ssp. are found in fermented foods of plant origin [11]. The occurrence of these bacteria in sugar refineries is responsible for problems in filtration processes because of increased viscosity by the presence of soluble dextran [12,13]. Furthermore, dextran retards the rate of crystallisation of sucrose and adversely affects the crystal shape. The occurrence of dextran in the matrix of dental plaque results from certain Streptococcus strains [14]. The principle organism, Streptococcus mutans, is able to produce water-soluble glucan (named dextran) and water-insoluble... 

The majority of dextrans in nature are produced extracellularly via dextran-sucrase from sucrose by several lactic acid bacteria, principally Leuconostoc and Streptococcus species [13]. Dextran is also synthesised by dextrinase of different Gluconobacter species [56]. Referring to this enzyme, fermentation of maltodextrins leads to a- —4) branched dextrans with comparatively lower Mw. However, dextransucrase from Leuconostoc mesenteroid.es NRRL B-512F has attracted most interest because of commercial use. 

Wagner, N., Tran, Q. H., Richter, H., Selzer, P. M., and Unden, G. 2005. Pyruvate fermentation by Oenococcus oeni and Leuconostoc mesenteroid.es and role of pyruvate dehydrogenase in anaerobic fermentation. Appl. Environ. Microbiol., 71, 4966-4971. 

Busse, M., Kindel, P. K., and Gibbs, M. 1961. The heterolactic fermentation. 3 Positions of 13C in the products of fructose dissimilation by Leuconostoc mesenteroides. J. Biol. Chem.,236, 2850-2853. 

Soetaert, W., Buchholz, K., and Vandamme, E. J. 1995. Production of D-mannitol and D-lactic acid by fermentation with Leuconostoc mesenteroides. Agro. Food Ind. HiTech., 6, 41-44. 

Polylactides are made from lactic acid and are used for orthopedic repair materials. They can be absorbed by the body and are used for the treatment of porous bone fractures and joint reconstruction. Dextran is a substitute for blood plasma in medicine. It is produced by fermentation of saccharose by Leuconostoc mesenteroides microorganisms. After the fermentation is completed (about 24 h), the cell mass is separated and the dextran is precipitated by addition of ethanol to the liquid phase. 

Dextran is synthesized from sucrose by certain lactic acid bacteria, the best-known being Leuconostoc mesenteroides and Streptococcus mutans. Dextran is also formed by the probiotic Lactobacillus brevis to create the crystals of tibicos or water kefir-fermented beverage with reported health benefits. 

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). 

Some species of the LAB group such as Leuconostoc mesenteroides subsp. cremoris, Leuconostoc mesenteroides subsp. dextranicum, and Lactococcus lactis subsp. lactis biovar diacetylactis, are known for their capability to produce diacetyl (2,3-butanedione) from citrate, and this metabolism appears especially relevant in the field of dairy products (Figure 13.4). Actually, selected strains belonging to the above species are currently added as starter cultures to those products, e.g., butter, in which diacetyl imparts the distinctive and peculiar aroma. Nevertheless, in particular conditions where there is a pyruvate surplus in the medium (e.g., in the presence of an alternative source of pyruvate than the fermented carbohydrate, such as citrate in milk or in the presence of an alternative electron acceptor available for NAD+ regeneration) (Axelsson, 2(X)9, pp. 1-72), even other LAB such as lactobacilli and pediococci can produce diacetyl by the scanted pyruvate (Figure 13.5). Thus, in addition to butter and dairy products, diacetyl can be present in other fermented foods and feeds, such as wine and ensilage (Jay, 1982). 

Nakamura, S., Kuda, T., An, C., Kanno, T., Takahashi, H., Kimura, B., (2012). Inhibitory effects of Leuconostoc mesenteroides 1RM3 isolated from narezushi, a fermented fish with rice, on Listeria monocytogenes infection to Caco-2 cells and A/J mice. Anaerobe, 18, 19-24. 

Lactic acid fermentation Lactic acid fermented See Table 22.2 Leuconostoc mesenteroid.es... 

Fermented vegetables Lactobacillus plantarum, Leuconostoc mesenteroides, Pediococcus spp. Histamine, cadaverine, putrescine, tyramine, phenethyiamine, tryptamine... 

Fio. 24. The fate of the carbon atoms of glucose as a result of fermentation by Leuconostoc mesenteroides. 

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