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Qiao Y, Yin B, Zhou W, Wang M, Chang Z, Zhou J, Yue M, Chen J, Liu F, Feng Z. Nutrient consumption patterns of Lactobacillus acidophilus. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5982-5990. [PMID: 38427028 DOI: 10.1002/jsfa.13424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/17/2024] [Accepted: 03/01/2024] [Indexed: 03/02/2024]
Abstract
BACKGROUND One of the greatest challenges in using Lactobacillus acidophilus as a probiotic is acid stress. The current research aimed to identify substances that help L. acidophilus resist acid stress; this was achieved through assessing its nutrient consumption patterns under various pH conditions. RESULTS The consumption rates of alanine, uracil, adenine, guanine, niacin, and manganese were consistently higher than 60% for L. acidophilus LA-5 cultured at pH 5.8, 4.9, and 4.4. The consumption rates of glutamic acid + glutamine and thiamine increased with decreasing pH and were higher than 60% at pH 4.9 and 4.4. The viable counts of L. acidophilus LA-5 were significantly increased under the corresponding acidic stress conditions (pH 4.9 and 4.4) through the appropriate addition of either alanine (3.37 and 2.81 mmol L-1), glutamic acid + glutamine (4.77 mmol L-1), guanine (0.13 and 0.17 mmol L-1), niacin (0.02 mmol L-1), thiamine (0.009 mmol L-1), or manganese (0.73 and 0.64 mmol L-1) (P < 0.05). The viable counts of L. acidophilus LA-5 cultured in a medium supplemented with combined nutritional factors was 1.02-1.03-fold of the counts observed in control medium under all acid conditions (P < 0.05). CONCLUSION Alanine, glutamic acid + glutamine, guanine, niacin, thiamine, and manganese can improve the growth of L. acidophilus LA-5 in an acidic environment in the present study. The results will contribute to optimizing strategies to enhance the acid resistance of L. acidophilus and expand its application in the fermentation industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yali Qiao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Boxing Yin
- Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yangzhou, China
| | - Wei Zhou
- Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yangzhou, China
| | - Mengrui Wang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Ziqing Chang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Junping Zhou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Mingzhe Yue
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Junxia Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Fei Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, China
| | - Zhen Feng
- Yangzhou Yangda Kangyuan Dairy Co., Ltd, Yangzhou, China
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China
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2
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Bijle MN, Abdalla MM, Yiu C. The effect of arginine on the growth of probiotics. J Dent 2024; 149:105272. [PMID: 39074576 DOI: 10.1016/j.jdent.2024.105272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 07/15/2024] [Accepted: 07/26/2024] [Indexed: 07/31/2024] Open
Abstract
OBJECTIVE(S) The study objective was to examine the effect of arginine (Arg) supplementation on the growth of probiotics. METHODS Lacticaseibacillus rhamnosus GG, Lactiplantibacillus plantarum, and Lactobacillus acidophilus were identified as potential probiotics. L. rhamnosus GG and L. plantarum were selected for further experimentation. The probiotics were co-treated with 0.9 % NaCl (negative control), 0.5 % Arg, and 1.0 % Arg in a 1:1 ratio for 24 h at 5 % CO2, 37 °C. The probiotics were tested for growth profiles, spectroscopic turbidity assay, metabolic assays (XTT and WST-8), live/dead cell assessment using confocal laser scanning microscopy (CLSM), and colony forming units (CFU). RESULTS The growth profiles of L. rhamnosus GG and L. plantarum were found to be similar, whereas L. acidophilus showed minimal or no transition from the initial lag phase. In the turbidity assay, the end-point absorbance for L. rhamnosus GG with 1.0 % Arg was significantly lower than 0.9 % NaCl and 0.5 % Arg (p < 0.05). For metabolic assays and CFU, increasing concentrations of Arg increased the viable cells for L. rhamnosus GG (p < 0.05), but decreased viability for L. plantarum (p < 0.05). Metabolic assays with dual-species bacterial suspensions indicated that Arg co-treatment inhibited viable proportions compared to control (p < 0.05). The dead cell proportion was significantly lower than live cell proportion for all tested interventions and probiotics (p < 0.05). CONCLUSION Increasing concentrations of Arg promote the growth of L. rhamnosus GG, while conversely inhibiting the growth of L. plantarum. Therefore, the effect of prebiotic Arg on probiotics is concentration-dependent, leading to a selective promotion or inhibition of growth. CLINICAL SIGNIFICANCE The present study results show that Arg supplementation can selectively enhance the growth of L. rhamnosus GG while inhibit the growth of L. plantarum. This underscores the need to consider strain-specific responses in probiotic formulations when developing Arg-based synbiotics for modulating biofilms and creating ecologically homeostatic biofilm microenvironments.
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Affiliation(s)
| | - Mohamed Mahmoud Abdalla
- Faculty of Dentistry, The University of Hong Kong, Hong Kong; Dental Biomaterials, Faculty of Dental Medicine Al-Azhar University, Cairo, Egypt
| | - Cynthia Yiu
- Faculty of Dentistry, The University of Hong Kong, Hong Kong.
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3
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Zhang H, You C, Wang Y. Metabolomics study on fermentation of Lactiplantibacillus plantarum ST-III with food grade proliferators in milk. J Dairy Sci 2024:S0022-0302(24)01005-1. [PMID: 39004129 DOI: 10.3168/jds.2024-25017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Accepted: 06/17/2024] [Indexed: 07/16/2024]
Abstract
Milk is a naturally complex medium that is suitable for the growth of most lactic acid bacteria. Unfortunately, Lactiplantibacillus plantarum ST-III grow poorly in milk without supplementation. To solve this problem, we use fresh pineapple and mung beans juice to develop an edible proliferator for L. plantarum ST-III. Our comparative analysis of metabolomics changes before and after fermentation reveals that amino acids and dipeptides are the most consumed compounds, with other substances including nucleotides and vitamins, implying the mechanism of proliferation. Combining the KEGG metabolic pathway analysis, substances that may promote the growth of L. plantarum ST-III in milk were screened. To explore which component of the proliferator is required for L. plantarum ST-III cultivate, we supplemented with several combinations of molecules aforementioned in milk. The simulation addition experiment results of L. plantarum ST-III in milk show that if any additions are missing, the concentration of viable bacteria is lower. Only when it contains all additives can the highest concentration of viable bacteria be obtained. Compared with the control, the fold change of the viable bacteria is about 32. Thus, it proves that milk primarily lacked available amino acids, dipeptides, uracil, xanthine, nicotinamide, and manganese for the growth of L. plantarum ST-III.
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Affiliation(s)
- Hongfa Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Centre of Food Safety and Nutrition, Bldg.2, No.1518, West Jiangchang Road, Shanghai 200436, China.
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Centre of Food Safety and Nutrition, Bldg.2, No.1518, West Jiangchang Road, Shanghai 200436, China
| | - Yunqing Wang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Centre of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Synergetic Innovation Centre of Food Safety and Nutrition, Bldg.2, No.1518, West Jiangchang Road, Shanghai 200436, China
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4
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Erem E, Kilic-Akyilmaz M. The role of fermentation with lactic acid bacteria in quality and health effects of plant-based dairy analogues. Compr Rev Food Sci Food Saf 2024; 23:e13402. [PMID: 39030804 DOI: 10.1111/1541-4337.13402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 06/13/2024] [Accepted: 06/15/2024] [Indexed: 07/22/2024]
Abstract
The modern food industry is undergoing a rapid change with the trend of production of plant-based food products that are more sustainable and have less impact on nature. Plant-based dairy analogues have been increasingly popular due to their suitability for individuals with milk protein allergy or lactose intolerance and those preferring a plant-based diet. Nevertheless, plant-based products still have insufficient nutritional quality, undesirable structure, and earthy, green, and bean-like flavor compared to dairy products. In addition, most plant-based foods contain lesser amounts of essential nutrients, antinutrients limiting the bioavailability of some nutrients, and allergenic proteins. Novel processing technologies can be applied to have a homogeneous and stable structure. On the other hand, fermentation of plant-based matrix with lactic acid bacteria can provide a solution to most of these problems. Additional nutrients can be produced and antinutrients can be degraded by bacterial metabolism, thereby increasing nutritional value. Allergenic proteins can be hydrolyzed reducing their immunoreactivity. In addition, fermentation has been found to reduce undesired flavors and to enhance various bioactivities of plant foods. However, the main challenge in the production of fermented plant-based dairy analogues is to mimic familiar dairy-like flavors by producing the major flavor compounds other than organic acids, yielding a flavor profile similar to those of fermented dairy products. Further studies are required for the improvement of the flavor of fermented plant-based dairy analogues through the selection of special microbial cultures and formulations.
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Affiliation(s)
- Erenay Erem
- Department of Food Engineering, Istanbul Technical University, Istanbul, Türkiye
| | - Meral Kilic-Akyilmaz
- Department of Food Engineering, Istanbul Technical University, Istanbul, Türkiye
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5
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Pagnini C, Sampietro G, Santini G, Biondi N, Rodolfi L. Tisochrysis lutea as a Substrate for Lactic Acid Fermentation: Biochemical Composition, Digestibility, and Functional Properties. Foods 2023; 12:foods12061128. [PMID: 36981055 PMCID: PMC10048537 DOI: 10.3390/foods12061128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/25/2023] [Accepted: 03/02/2023] [Indexed: 03/30/2023] Open
Abstract
Microalgae, because of their high nutritional value and bioactive molecule content, are interesting candidates for functional foods, including fermented foods, in which the beneficial effects of probiotic bacteria combine with those of biomolecules lying in microalgal biomass. The aim of this work was to evaluate the potential of Tisochrysis lutea F&M-M36 as a substrate for Lactiplantibacillus plantarum ATCC 8014 and to verify fermentation effects on functionality. Bacterium selection among three lactobacilli was based on growth and resistance to in vitro digestion. Microalgal raw biomass and its digested residue were fermented in two matrixes, water and diluted organic medium, and analysed for biochemical composition and antioxidant activity along with their unfermented counterparts. Bacterial survivability to digestion and raw biomass digestibility after fermentation were also evaluated. Fucoxanthin was strongly reduced (>90%) in post-digestion residue, suggesting high bioavailability. Raw biomass in diluted organic medium gave the highest bacterial growth (8.5 logCFU mL-1) and organic acid production (5 mg L-1), while bacterial survivability to digestion (<3%) did not improve. After fermentation, the antioxidant activity of lipophilic extracts increased (>90%). Fermentation appears an interesting process to obtain T. lutea-based functional foods, although further investigations are needed to optimize bacterial growth and fully evaluate its effects on functionality and organoleptic features.
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Affiliation(s)
- Caterina Pagnini
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
| | - Giacomo Sampietro
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
| | - Gaia Santini
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
| | - Natascia Biondi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
| | - Liliana Rodolfi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 18, 50144 Florence, Italy
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6
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Fermented Milk Product Enriched with γ-PGA, Peptides and GABA by Novel Co-Fermentation with Bacillus subtilis and Lactiplantibacillus plantarum. FERMENTATION 2022. [DOI: 10.3390/fermentation8080404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Milk was co-fermented with Bacillus subtilis HA and Lactiplantibacillus plantarum EJ2014 to produce a dairy ingredient enriched with poly-γ-glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA). The first fermentation of milk with B. subtilis HA resulted in a viscous broth with pH 6.56, 0.26% acidity, 1.40 mg/g tyrosine equivalent, and 17.21 U/g protease activity. The viable cell counts of B. subtilis indicated 8.74 log CFU/mL, and the consistency index of the alkaline fermented milk was 1.82 Pa·sn. In addition, 4.65% mucilage was produced with 35.93% γ-PGA content. The milk co-fermented by L. plantarum indicated 1.34% acidity and pH 4.91. The viable bacterial counts of B. subtilis decreased to 4.44 log CFU/mL, whereas those of L. plantarum increased to 9.42 log CFU/mL. Monosodium glutamate (MSG) as a precursor was effectively converted into γ-PGA by B. subtilis, and then residual MSG was completely converted into GABA by L. plantarum with a yield of 26.15 mg/g. Furthermore, the co-fermented milk produced volatiles, including hexanoic acid, 2,3-butanediol, and acetoin, which may be responsible for its aged cheese-like aroma.
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Huang P, Yu L, Tian F, Zhao J, Zhang H, Chen W, Zhai Q. Untargeted metabolomics revealed the key metabolites in milk fermented with starter cultures containing Lactobacillus plantarum CCFM8610. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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8
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Textural and Functional Properties of Skimmed and Whole Milk Fermented by Novel Lactiplantibacillus plantarum AG10 Strain Isolated from Silage. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8060290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Milk fermentation by lactic acid bacteria both enhances its nutritional value and provides probiotic strains to correct the intestinal microflora. Here, we show the comparative analysis of milk fermented with the new strain, Lactiplantibacillus plantarum AG10, isolated from silage and the industrial strain Lactobacillus delbrukii subs. bulgaricus. While the milk acidification during fermentation with L. plantarum AG10 was lower compared with L. bulgaricus, milk fermented with L. plantarum AG10 after a 14-day storage period retained a high level of viable cells and was characterized by an increased content of exopolysaccharides and higher viscosity. The increased EPS production led to clot formation with higher density on microphotographs and increased firmness and cohesiveness of the product compared with L. bulgaricus-fermented milk. Furthermore, the L. plantarum AG10-fermented milk exhibited increased radical-scavenging activity assuming lower fat oxidation during storage. Taken together, these data suggest that L. plantarum AG10 seems to be a promising starter culture for dairy products with lowered levels of lactic acid, which is important for people with increased gastric acid formation.
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9
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Vapur UE, Cinar A, Altuntas S. Protective culture: Is it a solution to improve the quality of culture‐free white cheese? J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ufuk Eren Vapur
- Nisantasi University, Faculty of Art and Design Gastronomy and Culinary Arts Istanbul Turkey
| | - Aycan Cinar
- Bursa Technical University, Faculty of Engineering and Natural Sciences Department of Food Engineering Bursa Turkey
| | - Seda Altuntas
- Bursa Technical University, Faculty of Engineering and Natural Sciences Department of Food Engineering Bursa Turkey
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10
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Canon F, Briard-Bion V, Jardin J, Thierry A, Gagnaire V. Positive Interactions Between Lactic Acid Bacteria Could Be Mediated by Peptides Containing Branched-Chain Amino Acids. Front Microbiol 2022; 12:793136. [PMID: 35087496 PMCID: PMC8789265 DOI: 10.3389/fmicb.2021.793136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Accepted: 12/20/2021] [Indexed: 11/22/2022] Open
Abstract
Lactic acid bacteria (LAB) are responsible for the sanitary, organoleptic, and health properties of most fermented products. Positive interactions between pairs of LAB strains, based on nitrogen dependencies, were previously demonstrated. In a chemically defined medium, using milk and lupin proteins as sole nitrogen source, two proteolytic strains were able to sustain the growth of non-proteolytic strains, but one did not. The objective of the present study was, thus, to determine which specific peptides were implicated in the positive interactions observed. Peptides produced and involved in the bacterial interactions were quantified using tandem mass spectrometry (LC-MS/MS). About 2,000 different oligopeptides ranging from 6 to more than 50 amino acids in length were identified during the time-course of the experiment. We performed a clustering approach to decipher the differences in peptide production during fermentation by the three proteolytic strains tested. We also performed sequence alignments on parental proteins and identified the cleavage site profiles of the three bacterial strains. Then, we characterized the peptides that were used by the non-proteolytic strains in monocultures. Hydrophobic and branched-chain amino acids within peptides were identified as essential in the interactions. Ultimately, better understanding how LAB can positively interact could be useful in multiple food-related fields, e.g., production of fermented food products with enhanced functional properties, or fermentation of new food matrices.
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Affiliation(s)
- Fanny Canon
- UMR STLO, INRAE, Institut Agro, Rennes, France
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11
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Jiang Y, Shi Y, Li R, Hang F, Zhao J, Zhang H, Chen W. The peptides in oat and malt extracts that are preferentially absorbed by
Lactobacillus plantarum
and stimulates its proliferation in milk. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15140] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yuanzhi Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Yangyang Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Rui Li
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Feng Hang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- Food Biotechnology Institute of Jiangnan University Yangzhou Jiangsu 225004 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu 214122 China
- Beijing Innovation Centre of Food Nutrition and Human Health Beijing Technology & Business University Beijing 100048 China
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12
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Markkinen N, Pariyani R, Jokioja J, Kortesniemi M, Laaksonen O, Yang B. NMR-based metabolomics approach on optimization of malolactic fermentation of sea buckthorn juice with Lactiplantibacillus plantarum. Food Chem 2021; 366:130630. [PMID: 34333181 DOI: 10.1016/j.foodchem.2021.130630] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2021] [Revised: 07/15/2021] [Accepted: 07/16/2021] [Indexed: 12/17/2022]
Abstract
This work investigated the impact of malolactic fermentation on the metabolomic profile of sea buckthorn juice to optimize the fermentation process for flavor modification. Six strains of L. plantarum were used with varied pH of the juice, cell acclimation, and fermentation time. 1H-NOESY spectra were acquired from fresh and fermented juices with a total of 46 metabolites identified. Less sugars and quinic acid were metabolized at pH 2.7 while oxidation of ascorbic acid was reduced at pH 3.5. l-Malic acid, essential amino acids, and nucleosides were consumed early during fermentation while sugars in general were consumed later in the fermentation. If deacidification is the main target of fermentation, strains that produce less acids and ferment less sugars, shorter fermentation time, and lower starter pH should be used. Higher starter pH and longer fermentation time promote formation of antimicrobial compounds and potentially increase antioxidant stability.
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Affiliation(s)
- N Markkinen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland.
| | - R Pariyani
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - J Jokioja
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - M Kortesniemi
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - O Laaksonen
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
| | - B Yang
- Food Chemistry and Food Development, Department of Life Technologies, University of Turku, FI-20014 Turun yliopisto, Finland
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Zhang A, Zhang Z, Zhang K, Liu X, Lin X, Zhang Z, Bao T, Feng Z. Nutrient consumption patterns of Lactobacillus plantarum and their application in suancai. Int J Food Microbiol 2021; 354:109317. [PMID: 34225032 DOI: 10.1016/j.ijfoodmicro.2021.109317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Revised: 05/31/2021] [Accepted: 06/20/2021] [Indexed: 11/25/2022]
Abstract
The purpose of the present study was to control the fermentation time and nitrite content of suancai prepared with Lactobacillus plantarum. According to analyses of the consumption amount and rate of nutrients, growth-stimulating nutrients, essential nutrients and nutrients accelerating the fermentation process of suancai, Asp, Thr, Glu, Cys, Tyr, Mg2+, Mn2+ and inosine were selected as additions to suancai prepared with L. plantarum. The fermentation time and nitrite content of suancai supplemented with nutrients and prepared with L. plantarum were shortened by 2 days and 5 days and reduced by approximately 0.1-fold and 0.7-fold, respectively, compared with unsupplemented suancai prepared with L. plantarum at 25 °C and 10 °C. The fermentation time and nitrite content of suancai supplemented with nutrients and prepared with L. plantarum were shortened by 6 days and 15 days and reduced by approximately 0.17-fold and 0.8-fold, respectively, compared with suancai undergoing spontaneous fermentation at 25 °C and 10 °C. Furthermore, no significant differences were observed in sensory properties in suancai. The results of this study indicated that certain nutrients accelerated the growth of L. plantarum and reduced the fermentation time and nitrite content of suancai prepared with L. plantarum. These findings help to establish a foundation for the practical use of nutrients to control the fermentation of suancai.
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Affiliation(s)
- Ao Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zongcai Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Kenan Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Xin Liu
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Xue Lin
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zhen Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Tianyu Bao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China.
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14
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Donkey milk and fermented donkey milk: are there differences in the nutritional value and physicochemical characteristics? Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111239] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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15
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Douwenga S, Janssen P, Teusink B, Bachmann H. A centrifugation-based clearing method allows high-throughput acidification and growth-rate measurements in milk. J Dairy Sci 2021; 104:8530-8540. [PMID: 33934870 DOI: 10.3168/jds.2020-20108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Accepted: 03/25/2021] [Indexed: 11/19/2022]
Abstract
The turbidity of milk prohibits the use of optical density measurements for strain characterizations. This often limits research to laboratory media. Here, we cleared milk through centrifugation to remove insoluble milk solids. This resulted in a clear liquid phase, termed milk serum, in which optical density measurements can be used to track microbial growth until a pH of 5.2 is reached. At pH 5.2 coagulation of the soluble protein occurs, making the medium opaque again. We found that behavior in milk serum was predictive of that in milk for 39 Lactococcus lactis (R2 = 0.81) and to a lesser extent for 42 Lactiplantibacillus plantarum (formerly Lactobacillus plantarum; R2 = 0.49) strains. Hence, milk serum can be used as an optically clear alternative to milk for comparison of microbial growth and metabolic characteristics. Characterization of the growth rate, specific acidification rate for optical density at a wavelength of 600 nm, and the amount of acid produced per unit of biomass for all these strains in milk serum, showed that almost all strains could grow in milk, with higher specific acidification and growth rates of Lc. lactis strains compared with Lb. plantarum strains. Nondairy Lc. lactis isolates had a lower growth and specific acidification rate than dairy isolates. The amount of acid produced per unit biomass was relatively high and similar for Lc. lactis dairy and nondairy isolates, as opposed to Lb. plantarum isolates. Lactococcus lactis ssp. lactis showed slightly lower growth and acidification rates when compared with ssp. cremoris. For Lc. lactis strains a doubling of the specific acidification rate occurred with a doubling of the maximum growth rate. This relation was not found for Lb. plantarum strains, where the acidification rate remained relatively constant across 39 strains with growth rates ranging from 0.2 h-1 to 0.3 h-1. We conclude that milk serum is a valuable alternative to milk for high-throughput strain characterization during milk fermentation.
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Affiliation(s)
- Sieze Douwenga
- TI Food and Nutrition, 6709 PA, Wageningen, the Netherlands; Systems Biology Lab, Vrije Universiteit Amsterdam, 1081 HZ, Amsterdam, the Netherlands
| | - Patrick Janssen
- TI Food and Nutrition, 6709 PA, Wageningen, the Netherlands; Health Department, NIZO Food Research, 6718 ZB, Ede, the Netherlands
| | - Bas Teusink
- TI Food and Nutrition, 6709 PA, Wageningen, the Netherlands; Systems Biology Lab, Vrije Universiteit Amsterdam, 1081 HZ, Amsterdam, the Netherlands
| | - Herwig Bachmann
- TI Food and Nutrition, 6709 PA, Wageningen, the Netherlands; Systems Biology Lab, Vrije Universiteit Amsterdam, 1081 HZ, Amsterdam, the Netherlands; Health Department, NIZO Food Research, 6718 ZB, Ede, the Netherlands.
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Yan M, Wang BH, Fu X, Gui M, Wang G, Zhao L, Li R, You C, Liu Z. Petunidin-Based Anthocyanin Relieves Oxygen Stress in Lactobacillus plantarum ST-III. Front Microbiol 2020; 11:1211. [PMID: 32733390 PMCID: PMC7358587 DOI: 10.3389/fmicb.2020.01211] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Accepted: 05/12/2020] [Indexed: 12/18/2022] Open
Abstract
Application of probiotics in the food industry has been hampered by their sensitivity to challenging conditions that reduce their vitality in food matrices. A lot of attempts have been made to promote the growth of these probiotics in the aspect of nutrition demands. Among the other adverse conditions, oxygen stress can restrict the growth of probiotics and has not yet been paid enough attention to. In this study, the effect of a petunidin-based anthocyanin (ACN) on the growth of probiotic Lactobacillus plantarum ST-III was investigated under oxygen stress. The growth of ST-III was analyzed through spot assay on agar plates as well as plating-based enumeration of the viable cells in the liquid culture. Results indicated that ACN could efficiently improve the growth of ST-III under oxygen stress, whereas no effect was observed in the absence of oxygen stress. Further investigations indicated that ACN reduced the oxido-reduction potential of the culture; meanwhile, it exerted a positive transcriptional regulation on the thioredoxin system of ST-III, leading to a decrease in reactive oxygen species accumulation within the cells. Moreover, ACN enabled the growth of ST-III in reconstituted skim milk and promoted the formation of milk clots. These results revealed the role of a petunidin-based ACN in oxygen stress relief and highlighted its potential in manufacture and preservation of L. plantarum-based dairy products.
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Affiliation(s)
- Minghui Yan
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Bing-Hua Wang
- Department of Clinical Laboratory, Central Laboratory, Jing'an District Center Hospital of Shanghai, Fudan University, Shanghai, China
| | - Xiaofei Fu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Min Gui
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | | | - Lei Zhao
- School of Life Sciences, Shanghai University, Shanghai, China
| | - Ruiying Li
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China.,College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
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17
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Hang F, Jiang Y, Yan L, Hong Q, Lu W, Zhao J, Zhang H, Chen W. Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation. J Dairy Sci 2020; 103:4078-4087. [DOI: 10.3168/jds.2019-17200] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Accepted: 12/19/2019] [Indexed: 12/13/2022]
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18
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Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice-skim milk mixtures fermented by Lactobacillus plantarum ST-III. Food Sci Biotechnol 2019; 28:1147-1154. [PMID: 31275714 DOI: 10.1007/s10068-018-00548-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 12/20/2018] [Accepted: 12/28/2018] [Indexed: 01/23/2023] Open
Abstract
This study evaluated the influence of tomato juice enriched with the probiotic strain Lactobacillus plantarum ST-III on the flavor and health-promoting effects of fermented skim milk. Fermentation parameters, such as titratable acidity, viable cell counts, antioxidant activity, and volatile components, were examined. The viable bacterial cell counts of 40% tomato juice samples were significantly higher than those in the control group, peaking at 1.09 × 109 CFU/mL after 48 h, and the titratable acidity was increased by 2.76-fold versus the control value. The antioxidant ability of fermented milk was correlated with the tomato juice content in addition to fermentation time in the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing/antioxidant power assays; for these methods, the scavenging activities of 40% samples were 1.18- and 1.28-fold higher than the control values, respectively, at 24 h. Moreover, abundant flavor components, especially aldehydes, were detected after the addition of L. plantarum ST-III-supplemented tomato juice.
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Liu G, Qiao Y, Zhang Y, Leng C, Sun J, Chen H, Zhang Y, Li A, Feng Z. Profiles of Streptococcus thermophilus MN-ZLW-002 nutrient requirements in controlled pH batch fermentations. Microbiologyopen 2018; 8:e00633. [PMID: 29682906 PMCID: PMC6391275 DOI: 10.1002/mbo3.633] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 03/03/2018] [Accepted: 03/05/2018] [Indexed: 11/27/2022] Open
Abstract
This study aimed to evaluate the profiles of Streptococcus thermophilus nutrient requirements to guide the design of media for high cell density culturing. The growth kinetics, physiological state, and nutrient requirement profiles of S. thermophilus were analyzed in chemically defined media. The results showed that the intracellular ATP concentration, H+‐ATPase activity, NADH/NAD+, and NH3 concentrations varied with intracellular pH. The nutrient components with the highest amounts required were Leu and Asp; ascorbic acid and p‐amino benzoic acid; K+ and PO43−; and guanine and uracil. The nutrient components with the largest required ratios were Arg, His, and Met; folic acid, cyanocobalamine, biotin, and nicotinic acid; Ca2+ and Mg2+; and guanine and uracil. In this study, different nutrient components were primarily used at different phase. Trp, Tyr, calcium pantothenate, thiamine, guanine, and Mg2+ were mainly used from late‐lag to midexponential phase. Met, Pro, Phe, Ala, Gly, nicotinic acid, and riboflavin were mainly used from midexponential to late‐exponential phase. The highest bioavailabilities of nutrient components were also found at diverse phase. Met, Leu, Ile, Asn, Glu, Lys, Pro, Gly, riboflavin, nicotinic acid, adenine, uracil, inosine, and Ca2+ had the highest bioavailability from late‐lag to midexponential phase. Lactose, Glu, Asp, His, Trp, Cys, Val, Arg, Phe, Ala, Ser, Thr, Tyr, folate and cobalamin, calcium pantothenate, ascorbic acid, thiamine, biotin, p‐amino benzoic acid, vitamin B6, K+, Mg2+, guanine, xanthine, and PO43− had the highest bioavailability from midexponential to late‐exponential phase. This study elucidated the nutrient requirement profiles with culture time and biomass at various average growth rates during the growth of S. thermophilus. The present results will help to formulate complex media for high cell density cultivation and provide the theoretical basis for S. thermophilus feeding strategies.
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Affiliation(s)
- Gefei Liu
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yali Qiao
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yanjiao Zhang
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Cong Leng
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jiahui Sun
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Hongyu Chen
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yan Zhang
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Aili Li
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Zhen Feng
- Key Laboratory of Dairy Science of Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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20
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Lactobacillus plantarum and Streptococcus thermophilus as starter cultures for a donkey milk fermented beverage. Int J Food Microbiol 2017; 256:54-61. [PMID: 28599175 DOI: 10.1016/j.ijfoodmicro.2017.05.022] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 04/02/2017] [Accepted: 05/28/2017] [Indexed: 11/20/2022]
Abstract
Donkey milk is recently gaining attention due to its nutraceutical properties. Its low casein content does not allow caseification, so the production of a fermented milk would represent an alternative way to increase donkey milk shelf life. The aim of this study was to investigate the possibility of employing selected Streptococcus thermophilus and Lactobacillus plantarum isolates for the production of a novel donkey milk fermented beverage. Lysozyme resistance and the ability to acidify donkey milk were chosen as main selection parameters. Different fermented beverages (C1-C9) were produced, each with a specific combination of isolates, and stored at refrigerated conditions for 35days. The pH values and viability of the isolates were weekly assessed. In addition, sensory analysis was performed. Both S. thermophilus and L.plantarum showed a high degree of resistance to lysozyme with a Minimum Bactericidal Concentration>6.4mg/mL for 100% of S. thermophilus and 96% of L. plantarum. S. thermophilus and L. plantarum showed the ability to acidify donkey milk in 24h at 37°C, with an average ΔpH value of 2.91±0.16 and 1.78±0.66, respectively. Four L. plantarum and two S. thermophilus were chosen for the production of fermented milks. Those containing the association S. thermophilus/L. plantarum (C1-C4) reached a pH lower than 4.5 after 18h of fermentation and showed microbial loads higher than 7.00logcfu/mL until the end of the storage period. Moreover, comparing the microbial loads of samples containing both species and those containing S. thermophilus alone (C5), we highlighted the ability of L. plantarum to stimulate S. thermophilus replication. This boosted replication of S. thermophilus allowed to reach an appropriate pH in a time frame fitting the production schedule. This was not observed for samples containing a single species (C5-C9). Thus, L. plantarum strains seem to be good candidates in the production of a novel type of fermented milk, not only for their probiotic potential, but also for the enhancing effect on S. thermophilus growth.
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Chen X, Xi Y, Zhang H, Wang Z, Fan M, Liu Y, Wu W. Characterization and adsorption of Lactobacillus virulent phage P1. J Dairy Sci 2016; 99:6995-7001. [PMID: 27372579 DOI: 10.3168/jds.2016-11332] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Accepted: 05/25/2016] [Indexed: 11/19/2022]
Abstract
Bacteriophage infection of lactic acid bacteria is considered an important problem worldwide in the food fermentation industry, as it may produce low quality or unsafe foods, cause fermentation failure, and result in economic losses. To increase current knowledge on the properties of Lactobacillus virulent phages, we evaluated the effect of divalent cations, temperature, pH, and chloramphenicol on the adsorption ability of Lactobacillus virulent phage P1. Phage P1 was isolated from the abnormal fermentation liquid of Lactobacillus plantarum IMAU10120. The results showed that this phage belonged to the Siphoviridae family. The latent period of this phage was 45min, and the burst time was 90min. Burst size was 132.88±2.37 phage counts expressed per milliliter per infective center. This phage showed good tolerance at different temperatures, but incubation at 50°C only affected its adsorption. Adsorption rate reached a maximum value between 30 and 42°C. A high adsorption value of phage infectivity was obtained from pH 6 to 8. Moreover, calcium ions promoted and increased the adsorption capacity of phage P1, but magnesium ions had negative effects. Chloramphenicol had no effect on phage adsorption. This study increased current knowledge on the characterization and biological aspects of Lactobacillus virulent phages, and may provide some basic information that can be used to design successful antiphage strategies in the food industry.
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Affiliation(s)
- X Chen
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, P. R. China.
| | - Y Xi
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, P. R. China
| | - H Zhang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, P. R. China
| | - Z Wang
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, P. R. China
| | - M Fan
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, P. R. China
| | - Y Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, P. R. China
| | - W Wu
- Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, 010018, P. R. China
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Kuda T, Kataoka M, Nemoto M, Kawahara M, Takahashi H, Kimura B. Isolation of lactic acid bacteria from plants of the coastal Satoumi regions for use as starter cultures in fermented milk and soymilk production. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.023] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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