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Rendón-Huerta JA, Rodríguez-Gallegos A, Morales-Rueda JÁ, García-López JC, Álvarez-Fuentes G, Negrete-Sánchez LO, Lee-Rangel HA. Natural rennet sterilisation by non-thermic methods for fresh cheese manufacture. ITALIAN JOURNAL OF ANIMAL SCIENCE 2023. [DOI: 10.1080/1828051x.2023.2188884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/22/2023]
Affiliation(s)
- Juan Antonio Rendón-Huerta
- Coordinación Académica Región Altiplano Oeste, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
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2
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Carrero‐Puentes S, Fuenmayor C, Jiménez‐Pérez C, Guzmán‐Rodríguez F, Gómez‐Ruiz L, Rodríguez‐Serrano G, Alatorre‐Santamaría S, García‐Garibay M, Cruz‐Guerrero A. Development and characterization of an exopolysaccharide‐functionalized acid whey cheese (requesón) using
Lactobacillus delbrueckii
ssp.
bulgaricus. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16095] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara Carrero‐Puentes
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
- Instituto de Ciencia y Tecnología de Alimentos Universidad Nacional de Colombia Bogota Colombia
| | - Carlos Fuenmayor
- Instituto de Ciencia y Tecnología de Alimentos Universidad Nacional de Colombia Bogota Colombia
| | - Carlos Jiménez‐Pérez
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
| | | | - Lorena Gómez‐Ruiz
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
| | | | | | - Mariano García‐Garibay
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
- Departamento de Ciencias de la Alimentación Universidad Autónoma Metropolitana‐Lerma Mexico City Mexico
| | - Alma Cruz‐Guerrero
- Departamento de Biotecnología Universidad Autónoma Metropolitana‐Iztapalapa Mexico City Mexico
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Bachtarzi N, Speciale I, Kharroub K, De Castro C, Ruiz L, Ruas-Madiedo P. Selection of Exopolysaccharide-Producing Lactobacillus Plantarum ( Lactiplantibacillus Plantarum) Isolated from Algerian Fermented Foods for the Manufacture of Skim-Milk Fermented Products. Microorganisms 2020; 8:E1101. [PMID: 32717902 PMCID: PMC7465087 DOI: 10.3390/microorganisms8081101] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 01/02/2023] Open
Abstract
The exopolysaccharide (EPS)-producing Lactobacillus plantarum (renamed as Lactiplantibacillus plantarum) LBIO1, LBIO14 and LBIO28 strains, isolated from fermented dairy products typical from Algeria, were characterized to evaluate the impact of the polymers in milk fermentations. Their genomes revealed the presence of two complete eps clusters of the four described for the reference strain WCFS1. Besides, the three strains presented identical sequences of eps3 and eps4 clusters, but LBIO1 and LBIO28 harbour three genes belonging to eps2 which are absent in the LBIO14 genome. The EPS purified from fermented skim-milks manufactured with the strains showed identical nuclear magnetic resonance (1H-NMR) and size exclusion chromatography coupled with a multiangle laser light scattering detector (SEC-MALLS) profiles for polymers LBIO1 and LBIO28, whereas LBIO14 EPS was different due to the lack of the high-molecular weight (HMW)-EPS and the absence of specific monosaccharide's peaks in the anomeric region of its proton NMR spectrum. The presence of the HMW-EPS correlated with optimal sensorial-physical characteristics of the fermented skim-milks (ropy phenotype). Their microstructures, studied by confocal scanning laser microscopy (CSLM), also showed differences in the organization of the casein-network and the distribution of the bacteria inside this matrix. Therefore, the strain LBIO1 can be proposed for the manufacture of dairy products that require high whey retention capability, whereas LBIO28 could be applied to increase the viscosity.
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Affiliation(s)
- Nadia Bachtarzi
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain; (N.B.); (L.R.)
- Laboratoire de Recherche Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la Nutrition, de l’Alimentation et des Technologies Agro Alimentaires (INATAA), Université Frères Mentouri Constantine 1 (UFMC1), Constantine 25017, Algeria;
| | - Immacolata Speciale
- Department of Sciences, University of Naples Federico II, 80126 Napoli, Italy;
| | - Karima Kharroub
- Laboratoire de Recherche Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la Nutrition, de l’Alimentation et des Technologies Agro Alimentaires (INATAA), Université Frères Mentouri Constantine 1 (UFMC1), Constantine 25017, Algeria;
| | - Cristina De Castro
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Lorena Ruiz
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain; (N.B.); (L.R.)
- Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Asturias, Spain
| | - Patricia Ruas-Madiedo
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias-Consejo Superior de Investigaciones Científicas (IPLA-CSIC), 33300 Villaviciosa, Asturias, Spain; (N.B.); (L.R.)
- Group Functionality and Ecology of Beneficial Microbes, Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Asturias, Spain
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4
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Mende S, Jaros D, Rohm H. Dextran modulates physical properties of rennet‐induced milk gels. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14288] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Susann Mende
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
| | - Doris Jaros
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
| | - Harald Rohm
- Chair of Food Engineering Technische Universität Dresden 01062Dresden Germany
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Alexandraki V, Kazou M, Blom J, Pot B, Papadimitriou K, Tsakalidou E. Comparative Genomics of Streptococcus thermophilus Support Important Traits Concerning the Evolution, Biology and Technological Properties of the Species. Front Microbiol 2019; 10:2916. [PMID: 31956321 PMCID: PMC6951406 DOI: 10.3389/fmicb.2019.02916] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Accepted: 12/03/2019] [Indexed: 12/24/2022] Open
Abstract
Streptococcus thermophilus is a major starter for the dairy industry with great economic importance. In this study we analyzed 23 fully sequenced genomes of S. thermophilus to highlight novel aspects of the evolution, biology and technological properties of this species. Pan/core genome analysis revealed that the species has an important number of conserved genes and that the pan genome is probably going to be closed soon. According to whole genome phylogeny and average nucleotide identity (ANI) analysis, most S. thermophilus strains were grouped in two major clusters (i.e., clusters A and B). More specifically, cluster A includes strains with chromosomes above 1.83 Mbp, while cluster B includes chromosomes below this threshold. This observation suggests that strains belonging to the two clusters may be differentiated by gene gain or gene loss events. Furthermore, certain strains of cluster A could be further subdivided in subgroups, i.e., subgroup I (ASCC 1275, DGCC 7710, KLDS SM, MN-BM-A02, and ND07), II (MN-BM-A01 and MN-ZLW-002), III (LMD-9 and SMQ-301), and IV (APC151 and ND03). In cluster B certain strains formed one distinct subgroup, i.e., subgroup I (CNRZ1066, CS8, EPS, and S9). Clusters and subgroups observed for S. thermophilus indicate the existence of lineages within the species, an observation which was further supported to a variable degree by the distribution and/or the architecture of several genomic traits. These would include exopolysaccharide (EPS) gene clusters, Clustered Regularly Interspaced Short Palindromic Repeats (CRISPRs)-CRISPR associated (Cas) systems, as well as restriction-modification (R-M) systems and genomic islands (GIs). Of note, the histidine biosynthetic cluster was found present in all cluster A strains (plus strain NCTC12958T) but was absent from all strains in cluster B. Other loci related to lactose/galactose catabolism and urea metabolism, aminopeptidases, the majority of amino acid and peptide transporters, as well as amino acid biosynthetic pathways were found to be conserved in all strains suggesting their central role for the species. Our study highlights the necessity of sequencing and analyzing more S. thermophilus complete genomes to further elucidate important aspects of strain diversity within this starter culture that may be related to its application in the dairy industry.
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Affiliation(s)
- Voula Alexandraki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Maria Kazou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Jochen Blom
- Bioinformatics and Systems Biology, Justus Liebig University Giessen, Giessen, Germany
| | - Bruno Pot
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences (DBIT), Vrije Universiteit Brussel, Brussels, Belgium
| | - Konstantinos Papadimitriou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Effie Tsakalidou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
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Xu Y, Cui Y, Yue F, Liu L, Shan Y, Liu B, Zhou Y, Lü X. Exopolysaccharides produced by lactic acid bacteria and Bifidobacteria: Structures, physiochemical functions and applications in the food industry. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.032] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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7
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Holle MJ, Ibarra-Sánchez LA, Liu X, Stasiewicz MJ, Miller MJ. Microbial analysis of commercially available US Queso Fresco. J Dairy Sci 2018; 101:7736-7745. [DOI: 10.3168/jds.2017-14037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2017] [Accepted: 05/28/2018] [Indexed: 11/19/2022]
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8
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Rehman RU, Wang Y, Wang J, Geng W. Physicochemical analysis of Mozzarella cheese produced and developed by the novel EPS-producing strain Lactobacillus kefiranofaciens
ZW3. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12445] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Rizwan-ur Rehman
- Department of Food Engineering and Biotechnology; Tianjin University of Science and Technology, TEDA; Tianjin 300457 China
| | - Yanping Wang
- Department of Food Engineering and Biotechnology; Tianjin University of Science and Technology, TEDA; Tianjin 300457 China
| | - Jinju Wang
- Department of Food Engineering and Biotechnology; Tianjin University of Science and Technology, TEDA; Tianjin 300457 China
| | - Weitao Geng
- Department of Food Engineering and Biotechnology; Tianjin University of Science and Technology, TEDA; Tianjin 300457 China
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Li Y, Wang W. Serum Protein Aggregates in the High-Heated Milk and Their Gelation Properties in Rennet-Induced Milk Gel. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1091474] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Yanhua Li
- College of Food Science and Biotechnology, Zhe Jiang Gong Shang University, Hangzhou, China
| | - Weijun Wang
- Beingmate Baby & Child Food Co., Ltd., Hangzhou, China
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Bi W, Li X, Zhao Y, Zhao W, He S, Ge W, Jiang C. Imitation Cheese Manufacture Using Rapid Visco-Analyzer and Its Optimization. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1047515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Liu L, Li C, Liu J. Rheological and physical characteristics of non-fat set yogurt prepared with EPS-producingStreptococcus thermophilusand an H+-ATPase-defective mutantLactobacillus delbrueckiisubsp.bulgaricus. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1180531] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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12
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Leroy F, De Vuyst L. Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health. J Dairy Sci 2016; 99:3229-3238. [PMID: 26874424 DOI: 10.3168/jds.2015-9936] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2015] [Accepted: 10/26/2015] [Indexed: 01/20/2023]
Abstract
The capacity of strains to produce exopolysaccharides (EPS) is widespread among species of lactic acid bacteria and bifidobacteria, although the physiological role of these molecules is not yet clearly understood. When EPS are produced during food fermentation, they confer technological benefits on the fermented end products, such as improved texture and stability. In addition, some of these EPS may have beneficial effects on consumer health. These uses of EPS necessitate optimal and sufficient production of these molecules, both in situ and ex situ, not only to improve their yields but also to obtain a particular functionality. The present study reviews the commonly used methods of production, isolation, and quantification that have been used in recent studies dealing with EPS-producing lactic acid bacteria and bifidobacteria.
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Affiliation(s)
- Frédéric Leroy
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
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