Skip to main content
Log in

Utilization of electron acceptors by lactobacilli isolated from sourdough

I.Lactobacillus sanfrancisco

  • Original Paper
  • Published:
Zeitschrift für Lebensmittel-Untersuchung und Forschung Aims and scope Submit manuscript

Abstract

Lactobacillus sanfrancisco is frequently a prevalent organism in wheat and rye sourdoughs. Its growth and metabolism are strongly affected by agitation and the availability of maltose and electron acceptors such as oxygen and fructose. Upon agitation of a culture the length of the lag phase was reduced. The growth rate and final cell yield increased in the presence of oxygen and electron acceptors. Growing cells formed lactate and ethanol from maltose under anaerobic conditions. Intermediately excreted glucose did not repress maltose utilization. Upon aeration or addition of fructose to cultures growing on maltose, acetate was formed instead of ethanol. Fructose was reduced to mannitol. Added fumarate and malate were converted to lactate and did not serve as electron acceptors. The following observations are suggested to contribute to the competitiveness ofL. sanfrancisco in sourdough. Glucose is excreted in abundance of maltose and represses the maltose metabolism of competitors, maltose is split by maltose phosphorylase without the expenditure of adenosine 5′-triphosphate (ATP), and additional metabolic energy is generated by the activity of acetate kinase in the presence of fructose which is abundant in the polyfructosanes of flour. The metabolic features ofL. pontis, L. reuteri, L. amylovorus andL. fermentum are to be described in a following communication.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Subscribe and save

Springer+ Basic
EUR 32.99 /Month
  • Get 10 units per month
  • Download Article/Chapter or Ebook
  • 1 Unit = 1 Article or 1 Chapter
  • Cancel anytime
Subscribe now

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Similar content being viewed by others

References

  1. Kline L, Sugihara TF (1971) Appl Microbiol 21: 459–465

    PubMed  Google Scholar 

  2. Spicher G, Schröder R (1978) Z Lebensm Unters Forsch 167: 342–354

    PubMed  Google Scholar 

  3. Spicher G, Stephan H (1987) Handbuch Sauerteig BBV, Hamburg

    Google Scholar 

  4. Weiss N, Schillinger U, Kandler O (1984) Int J Syst Bacteriol 34: 270–271

    Google Scholar 

  5. Böcker G (1993) PhD thesis, Universität Hohenheim, Germany

    Google Scholar 

  6. Hamad S, Böcker G, Vogel RF, Hammes WP (1992) Appl Microbiol 37: 728–731

    Google Scholar 

  7. Vogel RF, Böcker G, Stolz P, Ehrmann M, Fanta D, Ludwig W, Pot B, Kersters K, Schleifer KH, Hammes WP (1994) Int J Syst Bacteriol 44: 223–229

    Google Scholar 

  8. Stolz P, Böcker G, Vogel RF, Hammes WP (1993) FEMS Microbiol Lett 109: 237–242

    Google Scholar 

  9. Neubauer H, Glaasker E, Hammes WP, Poolman B, Konings WN (1994) J Bacteriol 176: 3007–3012

    PubMed  Google Scholar 

  10. Saunders RM, Ng H, Kline L (1972) Cereal Chem 49: 86–91

    Google Scholar 

  11. Wood BJB, Rainbow C (1961) Biochem J 78: 204

    PubMed  Google Scholar 

  12. Barber S, Baguena R, Benedito de Barber C, Martinez-Anaya MA (1991) Z Lebensm Unters Forsch 192: 46–52

    Google Scholar 

  13. Klempp J, Regula E, Wassermann L (1982) Z Lebensm Unters Forsch 175: 403–405

    Google Scholar 

  14. Stolz P, Böcker G, Vogel RF, Hammes WP (1994) Utilization of electron acceptors by lactobacilli isolated from sourdough: II.Lactobacillus pontis, L. amylovorus, L. fermentum andL. reuteri. Z Lebensm Unters Forsch (in press)

  15. Stamer JR, Stoyla BO (1967) Appl Microbiol 15: 1025–1030

    Google Scholar 

  16. Condon S (1983) Ir J Food Sci Technol 7: 15–29

    Google Scholar 

  17. Ng H (1972) Appl Microbiol 23: 1153–1159

    PubMed  Google Scholar 

  18. Condon S (1987) FEMS Microbiol Rev 46: 269–280

    Google Scholar 

  19. Martinez G, Parker HA, Horecker BL (1962) J Biol Chem 238: 1598–1603

    Google Scholar 

  20. London J (1990) FEMS Microbiol Rev 87: 103–112

    Google Scholar 

  21. Renault P, Gaillardin C, Heslot H (1988) Biochimie 70: 375–379

    PubMed  Google Scholar 

  22. Cox DJ, Henick-Kling T (1989) J Bacteriol 171: 5750–5752

    PubMed  Google Scholar 

  23. Kolb S, Otte H, Nagel B, Schink B (1992) Arch Microbiol 157: 457–463

    PubMed  Google Scholar 

  24. Thompson J (1987) FEMS Microbiol Rev 46: 221–231

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Rights and permissions

Reprints and permissions

About this article

Cite this article

Stolz, P., Böcker, G., Hammes, W.P. et al. Utilization of electron acceptors by lactobacilli isolated from sourdough. Z Lebensm Unters Forch 201, 91–96 (1995). https://doi.org/10.1007/BF01193208

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01193208

Keywords

Navigation