Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides are considered to be the main aroma producers in Dutch-type cheeses. Both species of lactic acid bacteria were grown in retentostat mono- and co-cultures to investigate their interaction at near-zero growth rates and to determine if co-cultivation enhances the aroma complexity compared to single species performance. During retentostat mono-cultures, the growth rates of both species decreased to less than 0.001 h −1 and a large fraction of the cells became viable but not culturable. Compared to Lc. mesenteroides, L. lactis reached a 3.4-fold higher biomass concentration caused by i) a higher ATP yield on substrate, ii) a higher biomass yield on ATP and iii) a lower maintenance requirement (m ATP ). Dynamic models estimated that the m ATP of both species decreased approximately 7-fold at near-zero growth rates compared to high growth rates. Extension of these models by assuming equal substrate distribution resulted in excellent prediction of the biomass accumulation in retentostat co-cultures with L. lactis dominating (100:1) as observed in ripened cheese. Despite its low abundance (∼1%), Lc. mesenteroides contributed to aroma production in co-cultures as indicated by the presence of all 5 specific Lc. mesenteroides compounds. This study provides insights in the production of cheese aroma compounds outside the cheese matrix by co-cultures of L. lactis and Lc. mesenteroides, which could be used as food supplements in dairy or non-dairy products.

LanguageEnglish
Pages151-159
Number of pages9
JournalFood Microbiology
Volume82
DOIs
Publication statusPublished - 1 Sep 2019

Fingerprint

Leuconostoc mesenteroides
Lactococcus lactis
Cheese
coculture
Coculture Techniques
cheeses
Adenosine Triphosphate
odors
Biomass
Growth
Lactococcus lactis subsp. lactis bv. diacetylactis
biomass
Dietary Supplements
odor compounds
dynamic models
lactic acid bacteria
dietary supplements
biomass production
Lactic Acid
dairies

Keywords

  • Cheese
  • Fermentation
  • Interaction
  • Mixed culture
  • Near-zero growth rate

Cite this

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title = "Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides",
abstract = "Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides are considered to be the main aroma producers in Dutch-type cheeses. Both species of lactic acid bacteria were grown in retentostat mono- and co-cultures to investigate their interaction at near-zero growth rates and to determine if co-cultivation enhances the aroma complexity compared to single species performance. During retentostat mono-cultures, the growth rates of both species decreased to less than 0.001 h −1 and a large fraction of the cells became viable but not culturable. Compared to Lc. mesenteroides, L. lactis reached a 3.4-fold higher biomass concentration caused by i) a higher ATP yield on substrate, ii) a higher biomass yield on ATP and iii) a lower maintenance requirement (m ATP ). Dynamic models estimated that the m ATP of both species decreased approximately 7-fold at near-zero growth rates compared to high growth rates. Extension of these models by assuming equal substrate distribution resulted in excellent prediction of the biomass accumulation in retentostat co-cultures with L. lactis dominating (100:1) as observed in ripened cheese. Despite its low abundance (∼1{\%}), Lc. mesenteroides contributed to aroma production in co-cultures as indicated by the presence of all 5 specific Lc. mesenteroides compounds. This study provides insights in the production of cheese aroma compounds outside the cheese matrix by co-cultures of L. lactis and Lc. mesenteroides, which could be used as food supplements in dairy or non-dairy products.",
keywords = "Cheese, Fermentation, Interaction, Mixed culture, Near-zero growth rate",
author = "{van Mastrigt}, Oscar and Egas, {Reinier A.} and Tjakko Abee and Smid, {Eddy J.}",
year = "2019",
month = "9",
day = "1",
doi = "10.1016/j.fm.2019.01.016",
language = "English",
volume = "82",
pages = "151--159",
journal = "Food Microbiology",
issn = "0740-0020",
publisher = "Elsevier",

}

Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides. / van Mastrigt, Oscar; Egas, Reinier A.; Abee, Tjakko; Smid, Eddy J.

In: Food Microbiology, Vol. 82, 01.09.2019, p. 151-159.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Aroma formation in retentostat co-cultures of Lactococcus lactis and Leuconostoc mesenteroides

AU - van Mastrigt, Oscar

AU - Egas, Reinier A.

AU - Abee, Tjakko

AU - Smid, Eddy J.

PY - 2019/9/1

Y1 - 2019/9/1

N2 - Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides are considered to be the main aroma producers in Dutch-type cheeses. Both species of lactic acid bacteria were grown in retentostat mono- and co-cultures to investigate their interaction at near-zero growth rates and to determine if co-cultivation enhances the aroma complexity compared to single species performance. During retentostat mono-cultures, the growth rates of both species decreased to less than 0.001 h −1 and a large fraction of the cells became viable but not culturable. Compared to Lc. mesenteroides, L. lactis reached a 3.4-fold higher biomass concentration caused by i) a higher ATP yield on substrate, ii) a higher biomass yield on ATP and iii) a lower maintenance requirement (m ATP ). Dynamic models estimated that the m ATP of both species decreased approximately 7-fold at near-zero growth rates compared to high growth rates. Extension of these models by assuming equal substrate distribution resulted in excellent prediction of the biomass accumulation in retentostat co-cultures with L. lactis dominating (100:1) as observed in ripened cheese. Despite its low abundance (∼1%), Lc. mesenteroides contributed to aroma production in co-cultures as indicated by the presence of all 5 specific Lc. mesenteroides compounds. This study provides insights in the production of cheese aroma compounds outside the cheese matrix by co-cultures of L. lactis and Lc. mesenteroides, which could be used as food supplements in dairy or non-dairy products.

AB - Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides are considered to be the main aroma producers in Dutch-type cheeses. Both species of lactic acid bacteria were grown in retentostat mono- and co-cultures to investigate their interaction at near-zero growth rates and to determine if co-cultivation enhances the aroma complexity compared to single species performance. During retentostat mono-cultures, the growth rates of both species decreased to less than 0.001 h −1 and a large fraction of the cells became viable but not culturable. Compared to Lc. mesenteroides, L. lactis reached a 3.4-fold higher biomass concentration caused by i) a higher ATP yield on substrate, ii) a higher biomass yield on ATP and iii) a lower maintenance requirement (m ATP ). Dynamic models estimated that the m ATP of both species decreased approximately 7-fold at near-zero growth rates compared to high growth rates. Extension of these models by assuming equal substrate distribution resulted in excellent prediction of the biomass accumulation in retentostat co-cultures with L. lactis dominating (100:1) as observed in ripened cheese. Despite its low abundance (∼1%), Lc. mesenteroides contributed to aroma production in co-cultures as indicated by the presence of all 5 specific Lc. mesenteroides compounds. This study provides insights in the production of cheese aroma compounds outside the cheese matrix by co-cultures of L. lactis and Lc. mesenteroides, which could be used as food supplements in dairy or non-dairy products.

KW - Cheese

KW - Fermentation

KW - Interaction

KW - Mixed culture

KW - Near-zero growth rate

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DO - 10.1016/j.fm.2019.01.016

M3 - Article

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SP - 151

EP - 159

JO - Food Microbiology

T2 - Food Microbiology

JF - Food Microbiology

SN - 0740-0020

ER -