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Appl Environ Microbiol. 1971 June; 21(6): 993-998
Copyright © 1971 American Society for Microbiology. All Rights Reserved.

Effects of Citrate on the Composition and Metabolism of Lactobacillus casei

Department of Animal Sciences, Purdue University, Lafayette, Indiana 47907

ABSTRACT

Lactobacillus casei ATCC 393 converted small amounts of citrate to diacetyl, other volatile compounds, and lipids. Citrate was accumulated passively by the organism. The presence of citrate in the growth medium decreased the uptake of acetate and its conversion to cellular lipids. Cells grown in citrate media contained more protein per cell than did controls. This increased protein content was reflected mainly in the soluble fraction when cells were subjected to sonic lysis. Soluble fractions from cells cultured in the presence of citrate contained more total protein as well as more individual proteins than these fractions from control cells. The presence of citrate caused extensive flocculation and increased the susceptibility of cells to lysis.

¹ Present address: Department of Food Science, Univ. of Wisconsin, Madison, Wis. 53706.