Effect of L-malic and citric acids metabolism on the essential amino acid requirements for Oenococcus oeni growth

• Published in: Journal of applied microbiology Vol. 93; no. 2; pp. 295 - 301
• Main Authors: Saguir, F.M, Manca de Nadra, M.C
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.01.2002; Blackwell Science
• Subjects: acetates; amino acid requirements; Amino Acids - biosynthesis; Amino Acids - pharmacology; asparagine; aspartic acid; Biological and medical sciences; Biology of microorganisms of confirmed or potential industrial interest; biosynthesis; Biotechnology; citric acid; Citric Acid - metabolism; culture media; Culture Media - pharmacology; cysteine; essential amino acids; ethanol; Fundamental and applied biological sciences. Psychology; glucose; Gram-Positive Cocci - growth & development; Gram-Positive Cocci - metabolism; isoleucine; Leuconostoc - growth & development; Leuconostoc - metabolism; lysine; Malates - metabolism; malnutrition; microbial growth; Mission oriented research; normal values; Oenococcus oeni; Physiology and metabolism; tyrosine; Wine - microbiology; wines; Microorganism growth; Aminoacid; Microorganism culture; Bacteria; Malic acid; Oenococcus oeni; Metabolism; Citric acid
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1046/j.1365-2672.2002.01698.x

Aims: The purpose of this work was to study the effect of L-malic and/or citric acids on Oenococcus oeni m growth in deficient nutritional conditions, and their roles as possible biosynthetic precursors of the essential amino acids. Methods and Results: Bacterial cultures were performed in synthetic media. Bacterial growth rate was reduced or annulled when one amino acid was omitted from basal medium, especially for members of aspartate family, except lysine. The organic acids increased or restored the growth rates to the respective reference values. In each medium deficient in one essential amino acid, the L-malic acid utilization was accompanied by an increase of L-lactic acid concentration and accounted for approximately 100% L-malic acid consumed. D-Lactic acid formation from glucose decreased in the medium without cysteine. Except for tyrosine, the recovery of glucose-citrate as D-lactic acid was lower than in the complete medium when asparagine, isoleucine or cysteine were excluded. The ethanol and acetate production was not modified. Conclusions: L-Malic and citric acids favoured Oenococcus oeni in growth in nutritional stress conditions. Specifically citric acid was involved in the biosynthesis of the aspartate-derived essential amino acids and glucose in the cysteine biosynthesis. Significance and Impact of the Study: Such beneficial effect of L-malic and citric acids on amino acids requirements of Oenococcus oeni m have great significance considering the low amino acids concentration in wine.