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Food Microbiol

Title:		Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides
Author(s):		van Mastrigt O; Egas RA; Abee T; Smid EJ;
Address:		"Food Microbiology, Wageningen University & Research, the Netherlands. Food Microbiology, Wageningen University & Research, the Netherlands. Electronic address: eddy.smid@wur.nl"
Journal Title:		Food Microbiol
Year:		2019
Volume:		20190128
Issue:
Page Number:		151 - 159
DOI:		10.1016/j.fm.2019.01.016
ISSN/ISBN:		1095-9998 (Electronic) 0740-0020 (Linking)
Abstract:		"Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides are considered to be the main aroma producers in Dutch-type cheeses. Both species of lactic acid bacteria were grown in retentostat mono- and co-cultures to investigate their interaction at near-zero growth rates and to determine if co-cultivation enhances the aroma complexity compared to single species performance. During retentostat mono-cultures, the growth rates of both species decreased to less than 0.001 h(-1) and a large fraction of the cells became viable but not culturable. Compared to Lc. mesenteroides, L. lactis reached a 3.4-fold higher biomass concentration caused by i) a higher ATP yield on substrate, ii) a higher biomass yield on ATP and iii) a lower maintenance requirement (m(ATP)). Dynamic models estimated that the m(ATP) of both species decreased approximately 7-fold at near-zero growth rates compared to high growth rates. Extension of these models by assuming equal substrate distribution resulted in excellent prediction of the biomass accumulation in retentostat co-cultures with L. lactis dominating (100:1) as observed in ripened cheese. Despite its low abundance ( approximately 1%), Lc. mesenteroides contributed to aroma production in co-cultures as indicated by the presence of all 5 specific Lc. mesenteroides compounds. This study provides insights in the production of cheese aroma compounds outside the cheese matrix by co-cultures of L. lactis and Lc. mesenteroides, which could be used as food supplements in dairy or non-dairy products"
Keywords:		Animals Bacteriological Techniques Cheese/microbiology Fermentation *Food Microbiology Lactococcus lactis/growth & development/*metabolism Leuconostoc mesenteroides/growth & development/*metabolism Microbial Interactions Milk/microbiology Odorants/*analys;
Notes:		"Medlinevan Mastrigt, Oscar Egas, Reinier A Abee, Tjakko Smid, Eddy J eng England 2019/04/28 Food Microbiol. 2019 Sep; 82:151-159. doi: 10.1016/j.fm.2019.01.016. Epub 2019 Jan 28"