Abstract
Lactobacillus sanfrancisco is frequently a prevalent organism in wheat and rye sourdoughs. Its growth and metabolism are strongly affected by agitation and the availability of maltose and electron acceptors such as oxygen and fructose. Upon agitation of a culture the length of the lag phase was reduced. The growth rate and final cell yield increased in the presence of oxygen and electron acceptors. Growing cells formed lactate and ethanol from maltose under anaerobic conditions. Intermediately excreted glucose did not repress maltose utilization. Upon aeration or addition of fructose to cultures growing on maltose, acetate was formed instead of ethanol. Fructose was reduced to mannitol. Added fumarate and malate were converted to lactate and did not serve as electron acceptors. The following observations are suggested to contribute to the competitiveness ofL. sanfrancisco in sourdough. Glucose is excreted in abundance of maltose and represses the maltose metabolism of competitors, maltose is split by maltose phosphorylase without the expenditure of adenosine 5′-triphosphate (ATP), and additional metabolic energy is generated by the activity of acetate kinase in the presence of fructose which is abundant in the polyfructosanes of flour. The metabolic features ofL. pontis, L. reuteri, L. amylovorus andL. fermentum are to be described in a following communication.
Similar content being viewed by others
References
Kline L, Sugihara TF (1971) Appl Microbiol 21: 459–465
Spicher G, Schröder R (1978) Z Lebensm Unters Forsch 167: 342–354
Spicher G, Stephan H (1987) Handbuch Sauerteig BBV, Hamburg
Weiss N, Schillinger U, Kandler O (1984) Int J Syst Bacteriol 34: 270–271
Böcker G (1993) PhD thesis, Universität Hohenheim, Germany
Hamad S, Böcker G, Vogel RF, Hammes WP (1992) Appl Microbiol 37: 728–731
Vogel RF, Böcker G, Stolz P, Ehrmann M, Fanta D, Ludwig W, Pot B, Kersters K, Schleifer KH, Hammes WP (1994) Int J Syst Bacteriol 44: 223–229
Stolz P, Böcker G, Vogel RF, Hammes WP (1993) FEMS Microbiol Lett 109: 237–242
Neubauer H, Glaasker E, Hammes WP, Poolman B, Konings WN (1994) J Bacteriol 176: 3007–3012
Saunders RM, Ng H, Kline L (1972) Cereal Chem 49: 86–91
Wood BJB, Rainbow C (1961) Biochem J 78: 204
Barber S, Baguena R, Benedito de Barber C, Martinez-Anaya MA (1991) Z Lebensm Unters Forsch 192: 46–52
Klempp J, Regula E, Wassermann L (1982) Z Lebensm Unters Forsch 175: 403–405
Stolz P, Böcker G, Vogel RF, Hammes WP (1994) Utilization of electron acceptors by lactobacilli isolated from sourdough: II.Lactobacillus pontis, L. amylovorus, L. fermentum andL. reuteri. Z Lebensm Unters Forsch (in press)
Stamer JR, Stoyla BO (1967) Appl Microbiol 15: 1025–1030
Condon S (1983) Ir J Food Sci Technol 7: 15–29
Ng H (1972) Appl Microbiol 23: 1153–1159
Condon S (1987) FEMS Microbiol Rev 46: 269–280
Martinez G, Parker HA, Horecker BL (1962) J Biol Chem 238: 1598–1603
London J (1990) FEMS Microbiol Rev 87: 103–112
Renault P, Gaillardin C, Heslot H (1988) Biochimie 70: 375–379
Cox DJ, Henick-Kling T (1989) J Bacteriol 171: 5750–5752
Kolb S, Otte H, Nagel B, Schink B (1992) Arch Microbiol 157: 457–463
Thompson J (1987) FEMS Microbiol Rev 46: 221–231
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Stolz, P., Böcker, G., Hammes, W.P. et al. Utilization of electron acceptors by lactobacilli isolated from sourdough. Z Lebensm Unters Forch 201, 91–96 (1995). https://doi.org/10.1007/BF01193208
Received:
Issue Date:
DOI: https://doi.org/10.1007/BF01193208