Production of Volatile Fatty Acids by Some Lactic Acid Bacteria. II. Selective Formation of Volatile FattyAcids by Degradation of Amino Acids

Nakae, T.; Elliott, J.A.

doi:10.3168/jds.s0022-0302(65)88219-4

Cited by 86Probiotics and Fermented FoodsMicrobial metabolism and enzyme functionFermentation and Sensory Analysis

Production of Volatile Fatty Acids by Some Lactic Acid Bacteria. II. Selective Formation of Volatile FattyAcids by Degradation of Amino Acids

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Nakae, T., Elliott, J.A.·1965·Journal of Dairy Science

DOI 10.3168/jds.s0022-0302(65)88219-4

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Abstract

The kinds and amounts of volatile fatty acids (VFA) produced from single amino acids, modified amino acid mixtures, and pyruvate by resting cells of some streptococci and lactobacilli have been investigated.The effects of pit of substrate, temperature of incubation, and oxygen removal from substrate on VFA production from some selected amino acids were also studied.Two strains of lactic acid bacteria, S. diacetilactis DRC1 and Lactobacillus No. 138, produced acetate from alanine, glycine, or serine, propionate from threonine, isobutyrate from valine, and isovalerate or a valerate from leucine and isoleucine.These reactions may be ascribed mainly to oxidative deamination and decarboxylation.Optimum pH was at neutral or slightly alkaline range, and optimum temperature was 32 C for streptococci and 42 C for lactobacilli.The removal of oxygen from substrate brought about some changes of total and individual VFA produced from certain amino acids, although there was no reductive deamination.The VFA patterns from amino acid mixtures depended upon a qualitative and quantitative balance of the amino acids.Acetate production from pyruvate by strains DRC1 and No. 138 was also found.Some possible explanations of the mechanism of individual VFA production from amino acids are discussed.

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Several other species, such as Lactobacillus sp. and Microbacterium, are capable of producing acids from amino acids.
“It has not yet been described in other cheese-related bacteria, but several other species are capable of producing acids from amino acids like Lactobacillus sp.[42] and Microbacterium [29].”
From Production of cheese flavour compounds derived from amino acid catabolism by <i>Propionibacterium freudenreichii</i> (2002) · cites this paper as [42]

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Self-citation
Investigating the effect of amino acid addition on volatile organic compound production by lactic acid bacteria in defined media
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Catabolism of Amino acids to Volatile Fatty Acids by Lactococcus lactis
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Degradation of organic acids by dairy lactic acid bacteria
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Authors: Nakae, T., & Elliott, J. A.
Affiliations: Agriculture and Agri-Food Canada (CA)
Venue: Journal of Dairy Science
Publisher: American Dairy Science Association
Published: 1965-03
Volume: 48
Issue: 3
Pages: 293-299
ISSN: 0022-0302 (ISSN-L)
DOI: 10.3168/jds.s0022-0302(65)88219-4
OpenAlex: W2001608973
Semantic Scholar: c5bfebf1107ca3ff568c29ee126192049fd75ace
Cited by: 86
References: 13
Citations by year: 2025: 1 · 2024: 1 · 2023: 2 · 2022: 2 · 2021: 1 · 2020: 1 · 2018: 1 · 2017: 1 · 2016: 2
FWCI: 14.75
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 19673 d)
Locations: Journal of Dairy Science (publishedVersion)
PubMed (publishedVersion)
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: volatile fatty acids, lactic acid bacteria, Streptococcus diacetilactis, Lactobacillus, amino acid catabolism, acetate production, propionate, isobutyrate, isovalerate, oxidative deamination, decarboxylation, pyruvate, oxygen removal, incubation temperature, pH optimum, amino acid mixtures
MeSH terms: Amino Acids, Animals, Fatty Acids, Fatty Acids, Volatile, Lactobacillus, Research, Streptococcus, Lactic Acid, Lipid Metabolism

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Production of Volatile Fatty Acids by Some Lactic Acid Bacteria. II. Selective Formation of Volatile FattyAcids by Degradation of Amino Acids

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