Affiliation:
1. Japan Collection of Microorganisms, The Institute of Physical and Chemical Research, Wako-shi, Saitama 351-01, and Institute of Applied Microbiology, The University of Tokyo, Yayoi 1-1-1, Bunkyo-ku, Tokyo 113, 2 Japan
Abstract
A number of
Lactobacillus
strains produced succinic acid in de Man-Rogosa-Sharpe broth to various extents. Among 86 fresh isolates from fermented cane molasses in Thailand, 30 strains (35%) produced succinic acid; namely, 23 of 39
Lactobacillus reuteri
strains, 6 of 18
L. cellobiosus
strains, and 1 of 6 unidentified strains. All of 10
L. casei
subsp.
casei
strains, 5
L. casei
subsp.
rhamnosus
strains, 6
L. mali
strains, and 2
L. buchneri
strains did not produce succinic acid. Among 58 known strains including 48 type strains of different
Lactobacillus
species, the strains of
L. acidophilus, L. crispatus, L. jensenii
, and
L. parvus
produced succinic acid to the same extent as the most active fresh isolates, and those of
L. alimentarius, L. collinoides, L. farciminis, L. fructivorans
(1 of 2 strains tested),
L. malefermentans
, and
L. reuteri
were also positive, to lesser extents. Diammonium citrate in de Man-Rogosa-Sharpe broth was determined as a precursor of the succinic acid produced. Production rates were about 70% on a molar basis with two fresh strains tested. Succinic acid was also produced from fumaric and malic acids but not from
dl
-isocitric, α-ketoglutaric, and pyruvic acids. The present study is considered to provide the first evidence on the production of succinic acid, an important flavoring substance in dairy products and fermented beverages, from citrate by lactobacilli.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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