Lactobacillus sakei is widely used as a starter culture in fermented sausages since it is well adapted to meat environments and able to maintain high viability thanks to secondary pathways activated when hexoses are depleted (i.e., metabolism of pentoses and amino acids). In this study, a commercial strain of L. sakei was inoculated in a defined medium with ribose or glucose as the carbon source, at optimal or reduced concentrations, to evaluate its different physiological and metabolic responses in relation to different growth conditions. The results obtained with different approaches (HPLC, ¹H-NMR, flow cytometry) evidenced different growth performances, amino acid consumptions and physiological states of cells in relation to the carbon source as an active response to harsh conditions. As expected, higher concentrations of sugars induced higher growth performances and the accumulation of organic acids. The low sugars amount induced the presence of dead cells, while injured cells increased with ribose. Arginine was the main amino acid depleted, especially in the presence of higher ribose, and resulted in the production of ornithine. Moreover, the ¹H-NMR analysis evidenced a higher consumption of serine at the optimal sugars concentration (pyruvate production). This information can be helpful to optimize the use of these species in the industrial production of fermented sausages.

中文翻译：

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在不同量的可发酵糖存在下，sacui乳酸杆菌Chr82的代谢。

清酒乳杆菌由于已适应了肉类环境，并且由于己糖被耗尽时被激活的次要途径（即戊糖和氨基酸的代谢）而被激活，因此能够很好地维持肉类环境，因此被广泛用作发酵香肠中的发酵剂。在这项研究中，在理想的或降低的浓度下，将商业清酒乳酸杆菌以核糖或葡萄糖作为碳源的特定培养基接种，以评估其针对不同生长条件的不同生理和代谢反应。用不同方法获得的结果（HPLC，¹1 H-NMR，流式细胞术）证明了与碳源有关的不同生长性能，氨基酸消耗和细胞的生理状态，这是对恶劣条件的积极反应。不出所料，更高浓度的糖会导致更高的生长性能和有机酸的积累。低糖含量诱导死亡细胞的存在，而受损细胞则随核糖增加。精氨酸是主要的氨基酸消耗，特别是在较高的核糖存在下，导致产生了鸟氨酸。此外，¹ H-NMR分析表明，在最佳糖浓度（丙酮酸盐生成）下，丝氨酸消耗量更高。这些信息可能有助于在发酵香肠的工业生产中优化使用这些物种。