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NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk
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| Zeitschriftentitel: | Applied and Environmental Microbiology |
|---|---|
| Personen und Körperschaften: | , , |
| In: | Applied and Environmental Microbiology, 76, 2010, 5, S. 1311-1319 |
| Format: | E-Article |
| Sprache: | Englisch |
| veröffentlicht: |
American Society for Microbiology
|
| Schlagwörter: |
| author_facet |
Tachon, Sybille Brandsma, Johannes Bernhard Yvon, Mireille Tachon, Sybille Brandsma, Johannes Bernhard Yvon, Mireille |
|---|---|
| author |
Tachon, Sybille Brandsma, Johannes Bernhard Yvon, Mireille |
| spellingShingle |
Tachon, Sybille Brandsma, Johannes Bernhard Yvon, Mireille Applied and Environmental Microbiology NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk Ecology Applied Microbiology and Biotechnology Food Science Biotechnology |
| author_sort |
tachon, sybille |
| spelling |
Tachon, Sybille Brandsma, Johannes Bernhard Yvon, Mireille 0099-2240 1098-5336 American Society for Microbiology Ecology Applied Microbiology and Biotechnology Food Science Biotechnology http://dx.doi.org/10.1128/aem.02120-09 <jats:title>ABSTRACT</jats:title> <jats:p> The redox potential plays a major role in the microbial and sensorial quality of fermented dairy products. The redox potential of milk (around 400 mV) is mainly due to the presence of oxygen and many other oxidizing compounds. <jats:italic>Lactococcus lactis</jats:italic> has a strong ability to decrease the redox potential of milk to a negative value (−220 mV), but the molecular mechanisms of milk reduction have never been addressed. In this study, we investigated the impact of inactivation of genes encoding NADH oxidases ( <jats:italic>noxE</jats:italic> and <jats:italic>ahpF</jats:italic> ) and components of the electron transport chain (ETC) ( <jats:italic>menC</jats:italic> and <jats:italic>noxAB</jats:italic> ) on the ability of <jats:italic>L. lactis</jats:italic> to decrease the redox potential of ultrahigh-temperature (UHT) skim milk during growth under aerobic and anaerobic conditions. Our results revealed that elimination of oxygen is required for milk reduction and that NoxE is mainly responsible for the rapid removal of oxygen from milk before the exponential growth phase. The ETC also contributes slightly to oxygen consumption, especially during the stationary growth phase. We also demonstrated that the ETC is responsible for the decrease in the milk redox potential from 300 mV to −220 mV when the oxygen concentration reaches zero or under anaerobic conditions. This suggests that the ETC is responsible for the reduction of oxidizing compounds other than oxygen. Moreover, we found great diversity in the reducing activities of natural <jats:italic>L. lactis</jats:italic> strains originating from the dairy environment. This diversity allows selection of specific strains that can be used to modulate the redox potential of fermented dairy products to optimize their microbial and sensorial qualities. </jats:p> NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of <i>Lactococcus lactis</i> To Decrease the Redox Potential of Milk Applied and Environmental Microbiology |
| doi_str_mv |
10.1128/aem.02120-09 |
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Online Free |
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Geographie Biologie Technik Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft |
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American Society for Microbiology, 2010 |
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| title |
NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_unstemmed |
NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_full |
NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_fullStr |
NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_full_unstemmed |
NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_short |
NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_sort |
noxe nadh oxidase and the electron transport chain are responsible for the ability of
<i>lactococcus lactis</i>
to decrease the redox potential of milk |
| topic |
Ecology Applied Microbiology and Biotechnology Food Science Biotechnology |
| url |
http://dx.doi.org/10.1128/aem.02120-09 |
| publishDate |
2010 |
| physical |
1311-1319 |
| description |
<jats:title>ABSTRACT</jats:title>
<jats:p>
The redox potential plays a major role in the microbial and sensorial quality of fermented dairy products. The redox potential of milk (around 400 mV) is mainly due to the presence of oxygen and many other oxidizing compounds.
<jats:italic>Lactococcus lactis</jats:italic>
has a strong ability to decrease the redox potential of milk to a negative value (−220 mV), but the molecular mechanisms of milk reduction have never been addressed. In this study, we investigated the impact of inactivation of genes encoding NADH oxidases (
<jats:italic>noxE</jats:italic>
and
<jats:italic>ahpF</jats:italic>
) and components of the electron transport chain (ETC) (
<jats:italic>menC</jats:italic>
and
<jats:italic>noxAB</jats:italic>
) on the ability of
<jats:italic>L. lactis</jats:italic>
to decrease the redox potential of ultrahigh-temperature (UHT) skim milk during growth under aerobic and anaerobic conditions. Our results revealed that elimination of oxygen is required for milk reduction and that NoxE is mainly responsible for the rapid removal of oxygen from milk before the exponential growth phase. The ETC also contributes slightly to oxygen consumption, especially during the stationary growth phase. We also demonstrated that the ETC is responsible for the decrease in the milk redox potential from 300 mV to −220 mV when the oxygen concentration reaches zero or under anaerobic conditions. This suggests that the ETC is responsible for the reduction of oxidizing compounds other than oxygen. Moreover, we found great diversity in the reducing activities of natural
<jats:italic>L. lactis</jats:italic>
strains originating from the dairy environment. This diversity allows selection of specific strains that can be used to modulate the redox potential of fermented dairy products to optimize their microbial and sensorial qualities.
</jats:p> |
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| author | Tachon, Sybille, Brandsma, Johannes Bernhard, Yvon, Mireille |
| author_facet | Tachon, Sybille, Brandsma, Johannes Bernhard, Yvon, Mireille, Tachon, Sybille, Brandsma, Johannes Bernhard, Yvon, Mireille |
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| description | <jats:title>ABSTRACT</jats:title> <jats:p> The redox potential plays a major role in the microbial and sensorial quality of fermented dairy products. The redox potential of milk (around 400 mV) is mainly due to the presence of oxygen and many other oxidizing compounds. <jats:italic>Lactococcus lactis</jats:italic> has a strong ability to decrease the redox potential of milk to a negative value (−220 mV), but the molecular mechanisms of milk reduction have never been addressed. In this study, we investigated the impact of inactivation of genes encoding NADH oxidases ( <jats:italic>noxE</jats:italic> and <jats:italic>ahpF</jats:italic> ) and components of the electron transport chain (ETC) ( <jats:italic>menC</jats:italic> and <jats:italic>noxAB</jats:italic> ) on the ability of <jats:italic>L. lactis</jats:italic> to decrease the redox potential of ultrahigh-temperature (UHT) skim milk during growth under aerobic and anaerobic conditions. Our results revealed that elimination of oxygen is required for milk reduction and that NoxE is mainly responsible for the rapid removal of oxygen from milk before the exponential growth phase. The ETC also contributes slightly to oxygen consumption, especially during the stationary growth phase. We also demonstrated that the ETC is responsible for the decrease in the milk redox potential from 300 mV to −220 mV when the oxygen concentration reaches zero or under anaerobic conditions. This suggests that the ETC is responsible for the reduction of oxidizing compounds other than oxygen. Moreover, we found great diversity in the reducing activities of natural <jats:italic>L. lactis</jats:italic> strains originating from the dairy environment. This diversity allows selection of specific strains that can be used to modulate the redox potential of fermented dairy products to optimize their microbial and sensorial qualities. </jats:p> |
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| imprint | American Society for Microbiology, 2010 |
| imprint_str_mv | American Society for Microbiology, 2010 |
| institution | DE-D275, DE-Bn3, DE-Brt1, DE-Zwi2, DE-D161, DE-Gla1, DE-Zi4, DE-15, DE-Pl11, DE-Rs1, DE-105, DE-14, DE-Ch1, DE-L229 |
| issn | 0099-2240, 1098-5336 |
| issn_str_mv | 0099-2240, 1098-5336 |
| language | English |
| last_indexed | 2024-03-01T16:15:56.845Z |
| match_str | tachon2010noxenadhoxidaseandtheelectrontransportchainareresponsiblefortheabilityoflactococcuslactistodecreasetheredoxpotentialofmilk |
| mega_collection | American Society for Microbiology (CrossRef) |
| physical | 1311-1319 |
| publishDate | 2010 |
| publishDateSort | 2010 |
| publisher | American Society for Microbiology |
| record_format | ai |
| recordtype | ai |
| series | Applied and Environmental Microbiology |
| source_id | 49 |
| spelling | Tachon, Sybille Brandsma, Johannes Bernhard Yvon, Mireille 0099-2240 1098-5336 American Society for Microbiology Ecology Applied Microbiology and Biotechnology Food Science Biotechnology http://dx.doi.org/10.1128/aem.02120-09 <jats:title>ABSTRACT</jats:title> <jats:p> The redox potential plays a major role in the microbial and sensorial quality of fermented dairy products. The redox potential of milk (around 400 mV) is mainly due to the presence of oxygen and many other oxidizing compounds. <jats:italic>Lactococcus lactis</jats:italic> has a strong ability to decrease the redox potential of milk to a negative value (−220 mV), but the molecular mechanisms of milk reduction have never been addressed. In this study, we investigated the impact of inactivation of genes encoding NADH oxidases ( <jats:italic>noxE</jats:italic> and <jats:italic>ahpF</jats:italic> ) and components of the electron transport chain (ETC) ( <jats:italic>menC</jats:italic> and <jats:italic>noxAB</jats:italic> ) on the ability of <jats:italic>L. lactis</jats:italic> to decrease the redox potential of ultrahigh-temperature (UHT) skim milk during growth under aerobic and anaerobic conditions. Our results revealed that elimination of oxygen is required for milk reduction and that NoxE is mainly responsible for the rapid removal of oxygen from milk before the exponential growth phase. The ETC also contributes slightly to oxygen consumption, especially during the stationary growth phase. We also demonstrated that the ETC is responsible for the decrease in the milk redox potential from 300 mV to −220 mV when the oxygen concentration reaches zero or under anaerobic conditions. This suggests that the ETC is responsible for the reduction of oxidizing compounds other than oxygen. Moreover, we found great diversity in the reducing activities of natural <jats:italic>L. lactis</jats:italic> strains originating from the dairy environment. This diversity allows selection of specific strains that can be used to modulate the redox potential of fermented dairy products to optimize their microbial and sensorial qualities. </jats:p> NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of <i>Lactococcus lactis</i> To Decrease the Redox Potential of Milk Applied and Environmental Microbiology |
| spellingShingle | Tachon, Sybille, Brandsma, Johannes Bernhard, Yvon, Mireille, Applied and Environmental Microbiology, NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk, Ecology, Applied Microbiology and Biotechnology, Food Science, Biotechnology |
| title | NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_full | NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_fullStr | NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_full_unstemmed | NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_short | NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| title_sort | noxe nadh oxidase and the electron transport chain are responsible for the ability of <i>lactococcus lactis</i> to decrease the redox potential of milk |
| title_unstemmed | NoxE NADH Oxidase and the Electron Transport Chain Are Responsible for the Ability of Lactococcus lactis To Decrease the Redox Potential of Milk |
| topic | Ecology, Applied Microbiology and Biotechnology, Food Science, Biotechnology |
| url | http://dx.doi.org/10.1128/aem.02120-09 |