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Appl Microbiol Biotechnol

Title:		Diversity of volatile organic compound production from leucine and citrate in Enterococcus faecium
Author(s):		D'Angelo M; Martino GP; Blancato VS; Espariz M; Hartke A; Sauvageot N; Benachour A; Alarcon SH; Magni C;
Address:		"Laboratorio de Fisiologia y Genetica de Bacterias Lacticas, Instituto de Biologia Molecular y Celular de Rosario (IBR), sede Facultad de Ciencias Bioquimicas y Farmaceuticas (FBioyF), Universidad Nacional de Rosario (UNR), Consejo Nacional de Ciencia y Tecnologia (CONICET), Suipacha 590, Rosario, Argentina. Instituto de Quimica de Rosario (IQUIR), FBioyF, UNR-CONICET, Suipacha 570, Rosario, Argentina. Laboratorio de Biotecnologia e Inocuidad de los Alimentos, FBioyF, UNR-Municipalidad de Granadero Baigorria, Sede Suipacha 590, Rosario, Argentina. U2RM Stress/Virulence, Normandie Univ, UNICAEN, 14000, Caen, France. Laboratorio de Fisiologia y Genetica de Bacterias Lacticas, Instituto de Biologia Molecular y Celular de Rosario (IBR), sede Facultad de Ciencias Bioquimicas y Farmaceuticas (FBioyF), Universidad Nacional de Rosario (UNR), Consejo Nacional de Ciencia y Tecnologia (CONICET), Suipacha 590, Rosario, Argentina. magni@ibr-conicet.gov.ar. Laboratorio de Biotecnologia e Inocuidad de los Alimentos, FBioyF, UNR-Municipalidad de Granadero Baigorria, Sede Suipacha 590, Rosario, Argentina. magni@ibr-conicet.gov.ar. U2RM Stress/Virulence, Normandie Univ, UNICAEN, 14000, Caen, France. magni@ibr-conicet.gov.ar"
Journal Title:		Appl Microbiol Biotechnol
Year:		2020
Volume:		20191211
Issue:		3
Page Number:		1175 - 1186
DOI:		10.1007/s00253-019-10277-4
ISSN/ISBN:		1432-0614 (Electronic) 0175-7598 (Linking)
Abstract:		"Enterococcus faecium is frequently isolated from fermented food; in particular, they positively contribute to the aroma compound generation in traditional cheese. Citrate fermentation is a desirable property in these bacteria, but this feature is not uniformly distributed among E. faecium strains. In the present study, three selected E. faecium strains, IQ110 (cit(-)), GM70 (cit(+) type I), and Com12 (cit(+) type II), were analyzed in their production of aroma compounds in milk. End products and volatile organic compounds (VOCs) were determined by solid-phase micro-extraction combined with gas chromatography mass spectrometry (SPME-GC-MS). Principal component analysis (PCA) of aroma compound profiles revealed a different VOC composition for the three strains. In addition, resting cell experiments of E. faecium performed in the presence of leucine, citrate, or pyruvate as aroma compound precursors allowed us to determine metabolic differences between the studied strains. GM70 (cit(+) type I) showed an active citrate metabolism, with increased levels of diacetyl and acetoin generation relative to Com12 or to citrate defective IQ110 strains. In addition, in the experimental conditions tested, a defective citrate-fermenting phenotype for the Com12 strain was found, while its leucine degradation and pyruvate metabolism were conserved. In conclusion, rational selection of E. faecium strains could be performed based on genotypic and phenotypic analyses. This would result in a performing strain, such as GM70, that could positively contribute to flavor, with typical notes of diacetyl, acetoin, 3-methyl butanal, and 3-methyl butanol in an adjuvant culture"
Keywords:		Animals Citric Acid/*metabolism Enterococcus faecium/genetics/*metabolism Fermentation Food Microbiology Gas Chromatography-Mass Spectrometry Leucine/*metabolism Milk/*chemistry/microbiology Odorants Taste Volatile Organic Compounds/*metabolism Aroma comp;
Notes:		"MedlineD'Angelo, Matilde Martino, Gabriela P Blancato, Victor S Espariz, Martin Hartke, Axel Sauvageot, Nicolas Benachour, Abdellah Alarcon, Sergio H Magni, Christian eng PIP 11220150100855/CONICET/ 1513/ANPCyT, PICT2014/ 3482/ANPCyT, PICT 2014/ 2361/ANPCyT, PICT2015/ Germany 2019/12/13 Appl Microbiol Biotechnol. 2020 Feb; 104(3):1175-1186. doi: 10.1007/s00253-019-10277-4. Epub 2019 Dec 11"