ArticleApplied and environmental microbiology2008
Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32.
Article in Applied and environmental microbiology, 2008. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
18 citing papers in PubMed, 47 citations in OpenAlex.
- Functional, Modeling and Antimicrobial Characterization of Lactobacillus helveticus BGRA43 Isolated from Traditional Iranian Cheese.Probiotics and antimicrobial proteins · 2026Article
- Engineering Streptococcus thermophilus for heterologous gene expression of cell envelope proteases from lactic acid bacteria.Microbial cell factories · 2026Article
- Genomic insights into dominant lactic acid bacteria in spoiled plant-based meat analogues.Current research in food science · 2026Article
- Acetate to caproate: metagenomic insights into functional shifts in a methane-arrested anaerobic bioreactor.FEMS microbes · 2026Article
- Taxonomic and environmental distribution of bacterial amino acid auxotrophies.Nature communications · 2023Article
- Low-dose glyphosate exposure alters gut microbiota composition and modulates gut homeostasis.Environmental toxicology and pharmacology · 2023Article
- Yeast extracts from different manufacturers and supplementation of amino acids and micro elements reveal a remarkable impact on alginate production by A. vinelandii ATCC9046.Microbial cell factories · 2023Article
- Valorization of leftover green tea residues through conversion to bioactive peptides using probiotics-aided anaerobic digestion.Microbial biotechnology · 2023Article
- Metabolic Conversions by Lactic Acid Bacteria during Plant Protein Fermentations.Foods (Basel, Switzerland) · 2022Article
- GapMind: Automated Annotation of Amino Acid Biosynthesis.mSystems · 2020Article
- Isolation and characterization of a new fructophilicAnnals of microbiology · 2018Article
- Comparative Genomics of Completely SequencedFrontiers in microbiology · 2018Article
- Safety Assessment of Lactobacillus helveticus KLDS1.8701 Based on Whole Genome Sequencing and Oral Toxicity Studies.Toxins · 2017Article
- Lactobacillus helveticus: the proteolytic system.Frontiers in microbiology · 2013Article
- Evidence of two functionally distinct ornithine decarboxylation systems in lactic acid bacteria.Applied and environmental microbiology · 2012Article
- Analysis of the Lactobacillus metabolic pathway.Applied and environmental microbiology · 2010Article
- Genome sequence and comparative genome analysis of Lactobacillus casei: insights into their niche-associated evolution.Genome biology and evolution · 2009Article
- Genomics of dairy fermentations.Microbial biotechnology · 2008Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in cheese is thought to represent the rate-limiting step in the development of mature flavor and aroma. Because amino acid breakdown by microbes often entails the reversible action of enzymes involved in biosynthetic pathways, our group investigated the genetics of amino acid biosynthesis in Lactobacillus helveticus CNRZ 32, a commercial cheese flavor adjunct that reduces bitterness and intensifies flavor notes. Most lactic acid bacteria are auxotrophic for several amino acids, and L. helveticus CNRZ 32 requires 14 amino acids. The reconstruction of amino acid biosynthetic pathways from a draft-quality genome sequence for L. helveticus CNRZ 32 revealed that amino acid auxotrophy in this species was due primarily to gene absence rather than point mutations, insertions, or small deletions, with good agreement between gene content and phenotypic amino acid requirements. One exception involved the phenotypic requirement for Asp (or Asn), which genome predictions suggested could be alleviated by citrate catabolism. This prediction was confirmed by the growth of L. helveticus CNRZ 32 after the addition of citrate to a chemically defined medium that lacked Asp and Asn. Genome analysis also predicted that L. helveticus CNRZ 32 possessed ornithine decarboxylase activity and would therefore catalyze the conversion of ornithine to putrescine, a volatile biogenic amine. However, experiments to confirm ornithine decarboxylase activity in L. helveticus CNRZ 32 by the use of several methods were unsuccessful, which indicated that this bacterium likely does not contribute to putrescine production in cheese.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.