title: Impact of Lactic Acid and Hydrogen Ion on the Simultaneous Fermentation of Glucose and Xylose by the Carbon Catabolite Derepressed Lactobacillus brevis ATCC 14869.
abstract: Lactobacillus brevis ATCC 14869 exhibited a carbon catabolite de-repressed (CCR) phenotype which has ability to consume fermentable sugar simultaneously with glucose. To evaluate this unusual phenotype under harsh conditions during fermentation, the effect of lactic acid and hydrogen ion concentrations on L. brevis ATCC 14869 were examined. Kinetic equations describing the relationship between specific cell growth rate and lactic acid or hydrogen ion concentration has been reduced. The change of substrate utilization and product formation according to lactic acid and hydrogen ion concentration in the media were quantitatively described. Moreover; utilization of other compounds were also observed along with hydrogen ion and lactic acid concentration simultaneously. It has been found that substrate preference changes significantly regarding to utilization of compounds in media. That could result into formation of two-carbon products. In particular, acetic acid present in the media as sodium acetate were consumed by L. brevis ATCC 14869 under extreme pH of both acid and alkaline conditions.
authors.affiliation: Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea.
authors.forename: Kyung Hun
authors.initials: KH
authors.lastname: Jeong
authors.affiliation: Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea.
authors.forename: Beenish
authors.initials: B
authors.lastname: Israr
authors.affiliation: Department of Food Science and Technology, California Institute for Food and Agricultural Research, University of California, Davis, CA 95616, USA.
authors.forename: Sharon P
authors.initials: SP
authors.lastname: Shoemaker
authors.affiliation: Department of Food Science and Technology, California Institute for Food and Agricultural Research, University of California, Davis, CA 95616, USA.|Robert Mondavi Institute for Wine and Food Science, Department of Food Science and Technology, University of California, Davis, CA 95616, USA.
authors.forename: David A
authors.initials: DA
authors.lastname: Mills
authors.affiliation: Department of Food and Nutrition, Chungnam National University, Daejeon 34134, Republic of Korea.
authors.forename: Jaehan
authors.initials: J
authors.lastname: Kim
mesh_terms: D002244:Carbon / Q000378:metabolism*; D005285:Fermentation; D005947:Glucose / Q000378:metabolism*; D006863:Hydrogen-Ion Concentration; D007700:Kinetics; D019344:Lactic Acid / Q000378:metabolism* / Q000494:pharmacology; D052196:Levilactobacillus brevis / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*; D014994:Xylose / Q000378:metabolism*
chemical_list: D019344:Lactic Acid; D002244:Carbon; D014994:Xylose; D005947:Glucose
keywords: Hydrogen ion; Lactobacillus brevis ATCC 14869; carbon catabolite repression; lactic acid; simultaneous sugar consumption