+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

A pH Control System Based on Malate Decarboxylation for the Cultivation of Lactic Acid Bacteria

A pH Control System Based on Malate Decarboxylation for the Cultivation of Lactic Acid Bacteria

Applied and Environmental Microbiology 54(6): 1627-1629

Most species of lactic acid bacteria decarboxylate l-malate to lactate and CO(2) if an energy source such as glucose is present. A proton is taken up in the reaction, which prevents pH decreases in the growth medium caused by lactic acid production from glucose fermentation. MRS broth (pH 7.0) (Difco Laboratories) containing 10 mM glucose and various concentrations of l-malate (0, 25, 50, 75, and 100 mM) was used to cultivate Lactobacillus plantarum. After 72 h at 37 degrees C, all malate was decarboxylated and all glucose was fermented, with resultant final pH values of 4.5, 6.3, 6.9, 7.3, and 7.5, respectively. When d-malate (which cannot be decarboxylated) was substituted for l-malate, the final pH values were 4.5, 5.2, 5.6, 5.8, and 5.9. By varying the ratios of glucose to l-malate in the growth medium, it was possible to obtain pH values which were lower, the same, or higher than the initial pH values. In contrast, buffers such as phosphate only retard decreases in pH. l-Malate, when compared with K(2)PO(4) on an equal molar basis, provided greater resistance to decreases in pH. Higher specific growth rates were observed for L. plantarum and Leuconostoc mesenteroides when l-malate rather than K(2)PO(4) was incorporated into the growth medium.

Please choose payment method:

(PDF emailed within 1 workday: $29.90)

Accession: 001740490

Download citation: RISBibTeXText

PMID: 16347671

Related references

Studies on the conditions of cultivation for lactic acid bacteria. I. Effect of the concentration of casein on development of lactic acid bacteria. Jap. J. Dairy Sci, 13: 4, A117-121, 1964

Control of a process for continuous cultivation of lactic acid bacteria for fermentation of milk. Sovershenstvovanie tekhnologii tsel' nomolochnykh produktov i kompleksnoe ispol' zovanie molochnogo syr' ya: 45-49, 1981

The dissimilation of L-malic acid by lactic acid bacteria: IV. The activity of intact cells of Lactobacillus plantarum particularly considering the decarboxylation of pyruvic acid. Arch Mikrobiol 58(1): 63-70, 1967

Improvement of the lactic acid sensor system and determination of lactic acid and niacin contents in lactic acid bacteria beverages on the market. Vitamins 65(8): 399-403, 1991

Carbonic acid from decarboxylation by "malic" enzyme in lactic acid bacteria. Journal of Bacteriology 103(2): 404-409, 1970

Production of L-lactic acid from a mixture of xylose and glucose by co-cultivation of lactic acid bacteria. Applied Microbiology and Biotechnology 66(2): 160-165, 2004

Degradation of L-malic acid by lactic acid bacteria. The malate-degrading enzyme of bacterium L with special consideration of oxaloacetic acid-decarboxylase. Arch Mikrobiol 51(4): 401-413, 1965

Evidence of two functionally distinct ornithine decarboxylation systems in lactic acid bacteria. Applied and Environmental Microbiology 78(6): 1953-1961, 2012

Formation of histamine and tyramine by some lactic acid bacteria in MRS-broth and modified decarboxylation agar. Letters in Applied Microbiology 17(1): 40-43, 1993

The decomposition of L-malic acid by lactic acid bacteria. II. Comparative studies of malate-degrading enzymes in various types of L. plantarum. Arch. Mikrobiol. 52: 2, 147-53, 1965

The decomposition of L-malic acid by lactic acid bacteria. I. The malate-degrading enzyme of L. bacterium with particular reference to oxaloacetate decarboxylase. Arch. Mikrobiol. 51: 4, 401-13, 1965

Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation. Applied and Environmental Microbiology 66(12): 5322-5328, 2000

Selection of lactic acid bacteria that do not decarboxylate malate for use in cucumber fermentations. Abstracts of the Annual Meeting of the American Society for Microbiology 84: ABSTRACT P25, 1984

On the reduction of L-malic acid by lactic acid bacteria. I. On malate reducing enzymes of bacterium "L" with special attention to oxalacetate decarboxylase. Archiv für Mikrobiologie 51(4): 401-413, 1965

On the decomposition of L-malic acid by lactic acid bacteria. II. Comparative study of malate-decomposing enzymes in various species of Lactobacillus plantarum. Archiv für Mikrobiologie 52(2): 147-153, 1965