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Title

Putrescine production via the ornithine decarboxylation pathway improves the acid stress survival of Lactobacillus brevis and is part of a horizontally transferred acid resistance locus

AuthorsRomano, Andrea; Ladero Losada, Víctor Manuel ; Álvarez González, Miguel Ángel ; Lucas, Patrick
KeywordsAcid resistance
Putrescine
Biogenic amine
Food fermentation
Lactic acid bacteria
Issue Date3-Apr-2014
PublisherElsevier
CitationInternational Journal of Food Microbiology 175: 14-19 (2014)
AbstractDecarboxylation pathways are widespread among lactic acid bacteria; their physiological role is related to acid resistance through the regulation of the intracellular pH and to the production of metabolic energy via the generation of a proton motive force and its conversion into ATP. These pathways include, among others, biogenic amine (BA) production pathways. BA accumulation in foodstuffs is a health risk; thus, the study of the factors involved in their production is of major concern. The analysis of several lactic acid bacterial strains isolated from different environments, including fermented foods and beverages, revealed that the genes encoding these pathways are clustered on the chromosome, which suggests that these genes are part of a genetic hotspot related to acid stress resistance. Further attention was devoted to the ornithine decarboxylase pathway, which affords putrescine from ornithine. Studies were performed on three lactic acid bacteria belonging to different species. The ODC pathway was always shown to be involved in cytosolic pH alkalinisation and acid shock survival, which were observed to occur with a concomitant increase in putrescine production. © 2014 Elsevier B.V.
URIhttp://hdl.handle.net/10261/109573
DOI10.1016/j.ijfoodmicro.2014.01.009
Identifiersdoi: 10.1016/j.ijfoodmicro.2014.01.009
issn: 0168-1605
Appears in Collections:(IPLA) Artículos
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