TABLE 1.
Transport of CA in Lactobacillus strains and Lactococcus lactis
| Strain | Origin | Culture temp (°C) | Accumulated CA (nmol mg of protein−1) in energizeda/nonenergizedb cells | Time (min)c | Accumulation factore | Internal pHf |
|---|---|---|---|---|---|---|
| L. delbrueckii subsp. bulgaricus JCM 1002 | Bulgarian yogurt | 37 | 4.86/0.7 | 30 | 14.0 | —g |
| L. helveticus SBT-2161 | Dairy products | 37 | 0.97/0.4 | 30 | 2.8 | — |
| L. helveticus JCM 1062 | Dairy products | 37 | 1.33/0.3 | 20 | 3.8/3.2 | 7.57 |
| L. helveticus JCM 1120 | Emmental cheese | 37 | 1.70/0.4 | 20 | 4.9 | — |
| L. delbrueckii subsp. lactis JCM 1248 | Emmental cheese | 37 | 2.05/0.2 | 10 | 5.9 | — |
| L. lactis MG 1363 | Dairy products | 30 | 0.0/0.6 | 10d | 0.0 | — |
| L. acidophilus JCM 1028 | Human intestine | 37 | 1.85/0.3 | 15 | 5.3/3.4 | 7.60 |
| L. salivarius subsp. salicinius JCM 1040 | Human intestine | 37 | 2.90/0.3 | 8 | 8.3/4.9 | 7.77 |
| L. salivarius subsp. salicinius JCM 1044 | Human intestine | 37 | 4.30/0.3 | 10 | 12.4/6.5 | 7.90 |
| L. acidophilus JCM 1034 | Human intestine | 37 | 1.00/0.3 | 35 | 2.9/1.8 | 7.30 |
| L. acidophilus JCM 1132 | Human | 37 | 2.46/0.6 | 25 | 7.1 | — |
| L. delbrueckii 18 | Mouse small intestine | 37 | 1.40/0.3 | 70 | 4.0 | — |
| L. fermentum 20 | Mouse small intestine | 37 | 2.20/0.4 | 35 | 6.3 | — |
| L. delbrueckii 21 | Mouse small intestine | 37 | 1.83/0.4 | 25 | 5.3 | — |
| L. mali JCM 1116 | Apple juice/cider press | 30 | 2.40/0.2 | 20 | 6.9 | — |
| L. sakei subsp. sakei JCM 1157 | Starter of sake | 30 | 2.60/0.3 | 20 | 7.5/5.2 | 7.80 |
| L. curvatus GD 12 | Indonesian ragi tape | 30 | 1.91/0.4 | 25 | 5.5 | — |
The maximum level of CA accumulation obtained in energized cells.
CA equilibration level in nonenergized cells.
The maximum level of CA accumulation was detected at the indicated time after the addition of glucose.
CA extrusion was detected until the indicated time (min) after the glucose addition.
The ratio of the internal and external CA concentrations. The external CA concentration was 0.116 mM. The internal CA concentration was determined assuming 3 μl mg of protein−1 internal volume (10). Values after the shill are the predicted accumulation factors calculated with the Henderson-Hasselbalch equation using the measured internal pH values.
Determined with a fluorescent pH probe, 5 (and 6-)-carboxyfluorescein succinimidyl ester.
—, not determined.