Gaining information on lactic acid bacteria
The EC-funded DECARBOXYLATE project focused on a very specific biochemical step carried out by lactic acid bacteria (LAB). This step, known as decarboxylation, is common in fermentation but it does have both desirable and undesirable consequences. More specifically, decarboxylation of certain compounds can lead to increased stability but it also leads to the production of toxic biogenic amines when amino acids are converted. Project partners sought to identify those LAB strains that did not result in the production of biogenic amines and in so doing assist the food sector industry. Achieving the project objectives was grounded on a deep understanding of the decarboxylation process and LAB biology in general. One of the key questions addressed was the role of the decarboxylation reaction in LAB physiology. A number of hypotheses were tested and study results indicated that decarboxylation may be involved in pH regulation and overall homeostasis. Studies carried out at the University of Bourgogne showed that decarboxylation might play a role in controlling the proton gradient across the cytoplasmic membrane. Seen as part of a general knowledge base on LAB and decarboxylation, these data can be of great value to scientific groups both within the food as well as the wine industries.
