ArticleApplied and environmental microbiology2013
Core fluxome and metafluxome of lactic acid bacteria under simulated cocoa pulp fermentation conditions.
Article in Applied and environmental microbiology, 2013. 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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27 citing papers in PubMed.
- Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans.Journal of food science · 2026Article
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- Systems biology of electrogenic Pseudomonas putida - multi-omics insights and metabolic engineering for enhanced 2-ketogluconate production.Microbial cell factories · 2024Article
- Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan.Bioscience of microbiota, food and health · 2024Article
- GC/MS-basedMicrobial cell factories · 2022Article
- Co-cultures of Propionibacterium freudenreichii and Bacillus amyloliquefaciens cooperatively upgrade sunflower seed milk to high levels of vitamin BMicrobial cell factories · 2022Article
- Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation.Foods (Basel, Switzerland) · 2022Article
- Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation.Biotechnologia · 2022Article
- Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm.Scientific reports · 2021Article
- Adaptive laboratory evolution of microbial co-cultures for improved metabolite secretion.Molecular systems biology · 2021Article
- Influence of Taxonomic and Functional Content of Microbial Communities on the Quality of Fermented Cocoa Pulp-Bean Mass.Applied and environmental microbiology · 2021Article
- Global cocoa fermentation microbiome: revealing new taxa and microbial functions by next generation sequencing technologies.World journal of microbiology & biotechnology · 2021Review
- Genome-based selection and application of food-grade microbes for chickpea milk fermentation towards increased L-lysine content, elimination of indigestible sugars, and improved flavour.Microbial cell factories · 2021Article
- How gut microbiome interactions affect nutritional traits ofThe Journal of experimental biology · 2020Article
- Fine Resolution Analysis of Microbial Communities Provides Insights Into the Variability of Cocoa Bean Fermentation.Frontiers in microbiology · 2020Article
- Fermentation of plant-based milk alternatives for improved flavour and nutritional value.Applied microbiology and biotechnology · 2019Review
- Metabolic Basis for Mutualism between Gut Bacteria and Its Impact on theApplied and environmental microbiology · 2019Article
- A mathematical model of cocoa bean fermentation.Royal Society open science · 2018Article
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5 authors.
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Abstract
In the present work, simulated cocoa fermentation was investigated at the level of metabolic pathway fluxes (fluxome) of lactic acid bacteria (LAB), which are typically found in the microbial consortium known to convert nutrients from the cocoa pulp into organic acids. A comprehensive (13)C labeling approach allowed to quantify carbon fluxes during simulated cocoa fermentation by (i) parallel (13)C studies with [(13)C6]glucose, [1,2-(13)C2]glucose, and [(13)C6]fructose, respectively, (ii) gas chromatography-mass spectrometry (GC/MS) analysis of secreted acetate and lactate, (iii) stoichiometric profiling, and (iv) isotopomer modeling for flux calculation. The study of several strains of L. fermentum and L. plantarum revealed major differences in their fluxes. The L. fermentum strains channeled only a small amount (4 to 6%) of fructose into central metabolism, i.e., the phosphoketolase pathway, whereas only L. fermentum NCC 575 used fructose to form mannitol. In contrast, L. plantarum strains exhibited a high glycolytic flux. All strains differed in acetate flux, which originated from fractions of citrate (25 to 80%) and corresponding amounts of glucose and fructose. Subsequent, metafluxome studies with consortia of different L. fermentum and L. plantarum strains indicated a dominant (96%) contribution of L. fermentum NCC 575 to the overall flux in the microbial community, a scenario that was not observed for the other strains. This highlights the idea that individual LAB strains vary in their metabolic contribution to the overall fermentation process and opens up new routes toward streamlined starter cultures. L. fermentum NCC 575 might be one candidate due to its superior performance in flux activity.
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