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Cited by 85Probiotics and Fermented FoodsMicrobial metabolism and enzyme functionFermentation and Sensory Analysis

Citrate Metabolism by Enterococcus faecalis FAIR-E 229

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Sarantinopoulos, Panagiotis, Kalantzopoulos, George, Tsakalidou, Effie·2001·Applied and Environmental Microbiology
DOI 10.1128/aem.67.12.5482-5487.2001PMC PMC93333
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Abstract

Citrate metabolism by Enterococcus faecalis FAIR-E 229 was studied in various growth media containing citrate either in the presence of glucose or lactose or as the sole carbon source. In skim milk (130 mM lactose, 8 mM citrate), cometabolism of citrate and lactose was observed from the first stages of the growth phase. Lactose was stoichiometrically converted into lactate, while citrate was converted into acetate, formate, and ethanol. When de Man-Rogosa-Sharpe (MRS) broth containing lactose (28 mM) instead of glucose was used, E. faecalis FAIR-E 229 catabolized only the carbohydrate. Lactate was the major end product, and small amounts of ethanol were also detected. Increasing concentrations of citrate (10, 40, 70, and 100 mM) added to MRS broth enhanced both the maximum growth rate of E. faecalis FAIR-E 229 and glucose catabolism, although citrate itself was not catabolized. Glucose was converted stoichiometrically into lactate, while small amounts of ethanol were produced as well. Finally, when increasing initial concentrations of citrate (10, 40, 70, and 100 mM) were used as the sole carbon sources in MRS broth without glucose, the main end products were acetate and formate. Small amounts of lactate, ethanol, and acetoin were also detected. This work strongly supports the suggestion that enterococcal strains have the metabolic potential to metabolize citrate and therefore to actively contribute to the flavor development of fermented dairy products.

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  • Some strains of enterococci have been identified as potential pathogens, so the presence of virulence factors and resistance to certain antibiotics should be carefully evaluated before using them.

    “Some strains of enterococci have been identified as potential pathogens, so the presence of virulence factors and resistance to certain antibiotics should be carefully evaluated before using them [82,83,84,85].”

    From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [83]

    The introduction (p. 1) discusses enterococci in cheese production, and Materials and Methods (p. 1) identifies the strain studied. Searches for potential pathogenicity, virulence factors, and antibiotic resistance found no passage assessing those risks or recommending screening before use. (LLM, conf=0.75)

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Authors
Sarantinopoulos, P., Kalantzopoulos, G., & Tsakalidou, E.
Affiliations
Agricultural University of Athens (GR)
ORCID
Tsakalidou, Effie
Venue
Applied and Environmental Microbiology
Publisher
American Society for Microbiology
Published
2001-12
Volume
67
Issue
12
Pages
5482-5487
ISSN
  • 0099-2240 (ISSN-L)
  • 1098-5336
DOI
10.1128/aem.67.12.5482-5487.2001
PMC
PMC93333
OpenAlex
W2155626221
Cited by
85
References
37
Citations by year
2026: 7 · 2025: 3 · 2023: 4 · 2022: 6 · 2021: 3 · 2020: 2 · 2019: 2 · 2018: 3 · 2017: 1 · 2016: 1 · 2015: 7 · 2014: 5 · 2013: 2 · 2012: 4
FWCI
6.10
Type
journal article
Language
en
Open access
Licence
journals.asm.org/non-commercial-tdm-license (tdm)
Locations
  • Applied and Environmental Microbiology (publishedVersion)
  • Europe PMC (PubMed Central) (publishedVersion)
  • PubMed Central (publishedVersion)
  • PubMed (publishedVersion)
Funders
State Scholarships Foundation
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial metabolism and enzyme function
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
citrate metabolism, Enterococcus faecalis, glucose catabolism, cometabolism, lactic acid production, acetate, formate, ethanol, acetoin, growth rate, fermented dairy products, flavor formation, carbon source
MeSH terms
Cheese, Culture Media, Glucose, Kinetics, Lactose, Enterococcus faecalis, Citric Acid

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