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- W96844592 abstract "In sourdoughs strains of specific Lactobacillus species are predominant including L. sanfrancisco L. pontis, L. reuteri, L. fermentum and L. amylovorus. These organisms arc highly adapted to this environment. They utilize sugars as carbon source or electron acceptors, respectively, which are present in ccrcals such as maltose and fructose. The effective metabolism of maltose relies on maltose-phosphorylase which is present in these sourdough lactobacilli except L. amylovorus which possesses α-glucosidase activity. Maltose-phosphorylase cleaves maltose in the absence of ATP resulting in glucose and glucose-1-phosphate. Both, glucose and glucose-1-phosphate are converted to glucose-6-phosphate by hexokinase and phospho-glucomutase. respectively. and further metabolized. The highest maltose-phosphorylase activity (1.5 U mg -1 protein) was observed in L, reuteri. In the presence of arsenate all lactobacilli possessing maltose-phosphorylase produced twice the stoichiometric amount of glucose from maltose. In the presence of maltose the hexokinase activity was low and increased in the presence of glucose. Therefore sourdough lactobacilli are able to use the initially abundant maltose in the energy-saving maltose-phosphorylase reaction. Because of the absence of hexokinase glucose is accumulated in the medium. Subsequently, the accumulated glucose induces hexokinase activity and is consumed. This mechanism may serve the competitiveness of these lactobacilli in sourdough as the glucose represses maltose utilization in competitors and leaves maltose-phosphorylase activity unaffected." @default.
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- W96844592 date "1996-01-01" @default.
- W96844592 modified "2023-09-23" @default.
- W96844592 title "Maltose-phosphorylase and hexokinase activity in lactobacilli from traditionally prepared sourdoughs" @default.
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