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Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and Cheddar Cheese extract

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Abstract

Conditions required for citrate utilization by Lactobacillus casei ATCC334 were identified. Citrate was utilized by this microorganism in modified Chemically Defined Media (mCDM) as an energy source, solely in the presence of limiting concentrations of galactose. The presence of glucose inhibited citrate utilization by this microorganism even when added in limiting concentrations. Utilization of citrate occurred at pH 6.0 ± 0.2 and 5.1 ± 0.2. Together these observations suggest that citrate is an energy source for L. casei in ripening cheese only when the residual levels of carbohydrate post-fermentation are limiting (<2.5 mM), and lactose or glucose are absent. However, citrate utilization by this organism was observed in Cheddar cheese extract (CCE), which naturally contains both lactose and galactose, at the beginning of late-logarithmic phase and regardless of the galactose concentration present in the media.

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Abbreviations

CCE:

Cheddar cheese extract

LAB:

Lactic acid bacteria

NSLAB:

Non-starter lactic acid bacteria

mCDM:

Modified chemically defined media

SLAB:

Starter lactic acid bacteria

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Acknowledgments

Ilenys Díaz-Muñiz was funded by the Advanced Opportunity Fellowship from the Graduate School at the University of Wisconsin-Madison, and the Robert D. Watkins Minority Graduate Fellowship from the American Society for Microbiology (ASM), Washington, DC. This project was funded by Dairy Management, Inc. through the Center for Dairy Research and the College of Agricultural and Life Sciences at the University of Wisconsin-Madison. Cheddar cheese extract was kindly provided by Mateo F. Budinich from the Department of Food Science at the University of Wisconsin, Madison, WI 53705.

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Authors and Affiliations

  1. Microbiology Doctoral Training Program, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin, 53706, USA

    Ilenys Díaz-Muñiz & James L. Steele

  2. Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, Wisconsin, 53706, USA

    James L. Steele

Authors
  1. Ilenys Díaz-Muñiz
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  2. James L. Steele
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Ilenys Díaz-Muñiz is currently working at the United State Department of Agriculture—North Carolina Agricultural Research Services at the North Carolina State University, Department of Food Science, 1509 Varsity Drive, Trailer B, Box 7632, Raleigh, North Carolina 27695-7632

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Díaz-Muñiz, I., Steele, J.L. Conditions required for citrate utilization during growth of Lactobacillus casei ATCC334 in chemically defined medium and Cheddar Cheese extract. Antonie van Leeuwenhoek 90, 233–243 (2006). https://doi.org/10.1007/s10482-006-9078-6

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  • DOI: https://doi.org/10.1007/s10482-006-9078-6

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