Modulation of fatty acid composition and growth in Sporosarcina species in response to temperatures and exogenous branched-chain amino acids.
Psychrotolerant endospore-forming Sporosarcina species have been predominantly isolated from minced fish meat (surimi), which is stored under refrigeration after heat treatment. To develop a better method for preserving surimi-based food products, we studied the growth and fatty acid compositions of the isolated strain S92h as well as Sporosarcina koreensis and Sporosarcina aquimarina at cold and moderate temperatures. The growth rates of strain S92h and S. koreensis were the fastest and slowest at cold temperatures, respectively, although these strains grew at a similar rate at moderate temperatures. In all three strains, the proportions of anteiso-C15:0and unsaturated fatty acids (UFAs) were significantly higher at cold temperatures than at moderate temperatures. Furthermore, supplementation with valine, leucine, and isoleucine resulted in proportional increases in iso-C16:0, iso-C15:0, and anteiso-C15:0, respectively, among the fatty acid compositions of these strains. The proportions of the UFAs were also altered by the supplementation. At cold temperatures, the growth rates of strain S92h and S. koreensis, but not of S. aquimarina, were affected by supplementation with leucine. Supplementation with isoleucine enhanced the growth of S. koreensis at cold temperatures but not that of the other strains. Valine did not affect the growth of any strain. These results indicate that anteiso-C15:0and UFAs both play important roles in the cold tolerance of the genus Sporosarcina and that these bacteria modulate their fatty acid compositions in response to the growth environment.
Food Development Laboratories, Nippon Shinyaku Co., Ltd., Kyoto, Japan.|Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto, 606-8502, Japan.
Kentaro
K
Tsuda
Industrial Microbiology, Graduate School of Agriculture, Kyoto University, Kyoto, Japan.
Hideaki
H
Nagano
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto, 606-8502, Japan.|Research Unit for Physiological Chemistry, Kyoto University, Kyoto, Japan.
Akinori
A
Ando
Research Division of Microbial Sciences, Kyoto University, Kyoto, Japan.
Jun
J
Shima
Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Kitashirakawa-oiwakecho, Sakyo-ku, Kyoto, 606-8502, Japan. ogawa@kais.kyoto-u.ac.jp.|Research Unit for Physiological Chemistry, Kyoto University, Kyoto, Japan. ogawa@kais.kyoto-u.ac.jp.
Jun
J
Ogawa
D000597:Amino Acids, Branched-Chain / Q000494:pharmacology*; D003080:Cold Temperature; D005227:Fatty Acids / Q000032:analysis / Q000737:chemistry*; D005396:Fish Products / Q000382:microbiology; D005516:Food Microbiology; D007532:Isoleucine / Q000494:pharmacology; D007930:Leucine / Q000494:pharmacology; D058644:Sporosarcina / Q000737:chemistry / Q000187:drug effects / Q000254:growth & development* / Q000378:metabolism*; D014633:Valine / Q000494:pharmacology
D000597:Amino Acids, Branched-Chain; D005227:Fatty Acids; D007532:Isoleucine; D007930:Leucine; D014633:Valine
Branched-chain amino acids; Branched-chain fatty acids; Fatty acid composition; Psychrotolerant bacteria; Sporosarcina species; Surimi-based food products