Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars.

ABSTRACT: Lactobacillus sakei is widely used as a starter culture in fermented sausages since it is well adapted to meat environments and able to maintain high viability thanks to secondary pathways activated when hexoses are depleted (i.e., metabolism of pentoses and amino acids). In this study, a commercial strain of L. sakei was inoculated in a defined medium with ribose or glucose as the carbon source, at optimal or reduced concentrations, to evaluate its different physiological and metabolic responses in relation to different growth conditions. The results obtained with different approaches (HPLC, 1H-NMR, flow cytometry) evidenced different growth performances, amino acid consumptions and physiological states of cells in relation to the carbon source as an active response to harsh conditions. A

SUBMITTER: Barbieri F 

PROVIDER: S-EPMC7353496 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature