Significance of pantothenate for glucose fermentation by Oenococcus oeni and for suppression of the erythritol and acetate production

Citation
H. Richter et al., Significance of pantothenate for glucose fermentation by Oenococcus oeni and for suppression of the erythritol and acetate production, ARCH MICROB, 175(1), 2001, pp. 26-31
Citations number
22
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Microbiology
Journal title
ARCHIVES OF MICROBIOLOGY
ISSN journal
0302-8933 → ACNP
Volume
175
Issue
1
Year of publication
2001
Pages
26 - 31
Database
ISI
SICI code
0302-8933(200101)175:1<26:SOPFGF>2.0.ZU;2-I
Abstract
The heterofermentative lactic acid bacterium Oenococcus oeni requires panto thenic acid for growth. In the presence of sufficient pantothenic acid, glu cose was converted by heterolactic fermentation stoichiometrically to lacta te, ethanol and CO2. Under pantothenic acid limitation, substantial amounts of erythritol, acetate and glycerol were produced by growing and resting b acteria. Production of erythritol and glycerol was required to compensate f or the decreasing ethanol production and to enable the synthesis of acetate . In ribose fermentation, there were no shifts in the fermentation pattern in response to pantothenate supply. In the presence of pantothenate, growin g O. oeni contained at least 10.2 muM HSCoA, whereas the HSCoA content was tenfold lower after growth in pantothenate-depleted media. HSCoA and acetyl -CoA are cosubstrates of phosphotransacetylase and acetaldehyde dehydrogena se from the ethanol pathway. Both enzymes were found with activities commen surate with their function in ethanol production during heterolactic fermen tation. From the kinetic data of the enzymes and the HSCoA and acetyl-CoA c ontents, it can be calculated that, under pantothenate limitation, phosphot ransacetylase, and in particular acetaldehyde dehydrogenase activities beco me limiting due to low levels of the cosubstrates. Thus HSCoA deficiency re presents the major limiting factor in heterolactic fermentation of glucose under pantothenate deficiency and the reason for the shift to erythritol, a cetate, and glycerol fermentation.