ArticleApplied and environmental microbiology2012
Expression of the arginine deiminase pathway genes in Lactobacillus sakei is strain dependent and is affected by the environmental pH.
Article in Applied and environmental microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
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Who cites it
27 citing papers in PubMed, 69 citations in OpenAlex.
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- Fermentation in Pineapple Juice Significantly Enhances Ornithine and Citrulline Production inMicroorganisms · 2022Article
- The arginine deaminase system plays distinct roles in Borrelia burgdorferi and Borrelia hermsii.PLoS pathogens · 2022Article
- Insights into the Metabolomic Diversity ofFoods (Basel, Switzerland) · 2022Article
- The Two-Way Interaction between the Molecules That Cause Vaginal Malodour and Lactobacilli: An Opportunity for Probiotics.International journal of molecular sciences · 2021Article
- Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Foods (Basel, Switzerland) · 2021Article
- Changes in Bacterial and Chemical Components and Growth Prediction for Lactobacillus sakei during Kimoto-Style Fermentation Starter Preparation in Sake Brewing: a Comprehensive Analysis.Applied and environmental microbiology · 2021Article
- Citrulline Accumulation Mechanism ofFrontiers in microbiology · 2021Article
- Metabolism ofFoods (Basel, Switzerland) · 2020Article
- Intestinal luminal putrescine is produced by collective biosynthetic pathways of the commensal microbiome.Gut microbes · 2019Article
- Robust Domination of Lactobacillus sakei in Microbiota During Traditional Japanese Sake Starter Yamahai-Moto Fermentation and the Accompanying Changes in Metabolites.Current microbiology · 2018Article
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- Phenotypic Diversity ofFrontiers in microbiology · 2018Article
- Sucrose-Induced Proteomic Response and Carbohydrate Utilization ofFrontiers in microbiology · 2018Article
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Authors and funding
6 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The adaptation of Lactobacillus sakei to a meat environment is reflected in its metabolic potential. For instance, the ability to utilize arginine through the arginine deiminase (ADI) pathway, resulting in additional ATP, represents a competitive benefit. In L. sakei CTC 494, the arc operon (arcABCTDR) shows the same gene order and organization as that in L. sakei 23K, the genome sequence of which is known. However, differences in relative gene expression were found, and these seemed to be optimal in different growth phases, namely, the highest relative gene expression level was in the end exponential growth phase in the case of L. sakei CTC 494 and in the mid-exponential growth phase of L. sakei 23K. Also, the environmental pH influenced the relative expression level of the arc operon, as shown for L. sakei CTC 494, with the highest relative expression level occurring at the optimal pH for growth (pH 6.0). Deviations from this optimal pH (pH 5.0 and pH 7.0) resulted in an overall decline of the relative expression level of all genes of the arc operon. Furthermore, a differential relative expression of the individual genes of the arc operon was found, with the highest relative gene expression occurring for the first two genes of the arc operon (arcA and arcB). Finally, it was shown that some L. sakei strains were able to convert agmatine into putrescine, suggesting an operational agmatine deiminase pathway in these strains, a metabolic trait that is undesirable in meat fermentations. This study shows that this metabolic trait is most probably encoded by a previously erroneously annotated second putative arc operon.
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