1
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José Machado de Abreu D, Pereira F, Sérgio Lorenço M, Juliana Martinez S, Nara Batista N, Elena Nunes Carvalho E, Freitas Schwan R, Hilsdorf Piccoli R. Microbial trace based on PCR-DGGE to evaluate the ripening stage of minas artisanal cheeses from the Canastra microregion produced by different dairies. Food Res Int 2024; 190:114597. [PMID: 38945613 DOI: 10.1016/j.foodres.2024.114597] [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: 12/04/2023] [Revised: 06/01/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
The Minas artisanal cheese from the Serra da Canastra (MAC-CM) microregion is a traditional product due to its production and ripening process. Artisanal chesses manufactured with raw cow's milk and endogenous dairy starters ("also known as pingo") have distinctive flavors and other sensory characteristics because of the unknown microbiota. The aim of this study was to evaluate the microbiota during 30 days of ripening, the physicochemical changes, and their relation in MACs produced in two different microregions located in the Serra da Canastra microregion through culture-dependent and culture-independent methods. The MACs were collected in the cities of Bambuí (MAC-CMB) and Tapiraí (MAC-CMT) in the Canastra microregion (n = 21). Cheeses uniqueness was demonstrated with the multivariate analysis that joined the microbiota and physicochemical characteristics, mainly to the proteolysis process, in which the MAC-CMT showed deeper proteolysis (DI -T0:14.18; T30: 13.95), while the MAC-CMB reached only a primary level (EI -T0:24.23; T30: 31.10). Abiotic factors were responsible for the differences in microbial diversity between the cheese farms. Different microbial groups: the prokaryotes, like Corynebacterium variabile, Lactococcus lactis, and Staphylococcus saprophyticus; and the eukaryotes, like Kluyveromyces lactis and Diutina catenulata dominated ripening over time. The microbial community and proteolysis were responsible for the predominance of volatile groups, with alcohols predominating in MAC-CMB and free fatty acids/acids and esters in MAC-CMT.
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Affiliation(s)
| | - Fernanda Pereira
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Mario Sérgio Lorenço
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Silvia Juliana Martinez
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Nádia Nara Batista
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | | | - Rosane Freitas Schwan
- Institute of Natural Sciences, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
| | - Roberta Hilsdorf Piccoli
- School of Agricultural Sciences of Lavras, Federal University of Lavras, PO Box 3037, 372000-900 Lavras, MG, Brazil
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2
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Moiseenko KV, Glazunova OA, Savinova OS, Shabaev AV, Fedorova TV. Changes in Composition of Some Bioactive Molecules upon Inclusion of Lacticaseibacillus paracasei Probiotic Strains into a Standard Yogurt Starter Culture. Foods 2023; 12:4238. [PMID: 38231606 DOI: 10.3390/foods12234238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 11/17/2023] [Accepted: 11/21/2023] [Indexed: 01/19/2024] Open
Abstract
Incorporation of probiotic Lacticaseibacillus paracasei into a standard yogurt starter culture can drastically improve its health promoting properties. However, besides being an advantage in itself, the incorporation of a new probiotic strain can significantly affect the overall composition of fermented milk. In this article, the effect of incorporation of the L. paracasei probiotic strains (KF1 and MA3) into several standard yogurt starter cultures (consisting of the following strains: Streptococcus thermophilus 16t and either Lactobacillus delbrueckii Lb100 or L. delbrueckii Lb200) was investigated. Such parameters as the degree of proteolysis, antioxidant activity, ACE-inhibitory activity, content of organic acids, profile of FAs and profile of volatile organic compounds were measured, and the influence of the starter culture composition on these parameters was described. It was demonstrated that, at least in the case of the studied strains, yogurt with L. paracasei had an advantage over the standard yogurt in terms of the content of acetoin, acetic acid, butyric acid and conjugated linoleic acid. Moreover, the incorporation of L. paracasei KF1 significantly improved the hypotensive properties of the resulting yogurt. Thus, the presented study provides insight into the bioactive molecules of probiotic yogurt and may be useful for both academia and industry in the development of new dairy-based functional products.
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Affiliation(s)
- Konstantin V Moiseenko
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga A Glazunova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Olga S Savinova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Alexander V Shabaev
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
| | - Tatyana V Fedorova
- A. N. Bach Institute of Biochemistry, Research Center of Biotechnology, Russian Academy of Sciences, Leninsky Ave. 33/2, 119071 Moscow, Russia
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3
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Aktas B, Budinich M, Hoza L, Rankin SA, Broadbent JR, Steele JL. Shelf-life studies of putative probiotic Lacticaseibacillus casei strains in milk and model yogurt. FOOD SCI TECHNOL INT 2023; 29:729-738. [PMID: 35790393 DOI: 10.1177/10820132221112260] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Lacticaseibacillus casei are commonly utilized as probiotic in a wide-range of fermented and unfermented dairy products. The stability of probiotics in fermented dairy products during shelf-life is of concern due to low pH and high level of organic acids. The objective of this study is to evaluate L. casei for their ability to survive in a model yogurt and fluid milk; additionally, their impact on the pH, organic acids, and sensory attributes of these products was examined. The strain-to-strain differences in cell densities in yogurt and milk inoculated at a therapeutic level at the end of shelf-life were 1.2 and 1.4 log CFU/mL, respectively. Five of the strains examined increased the pH of the yogurt, while two strains were observed to reduce the pH. In milk, one strain raised the pH, while eleven strains reduced the pH. The levels of lactate, acetate, and formate in both the yogurt and milk were altered in a strain-specific manner. The results suggested that the metabolism by these strains differed significantly during the shelf-life. Careful strain selection is required to identify probiotic L. casei strains that will survive through shelf-life in either yogurt or fluid milk and not impact product quality.
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Affiliation(s)
- Busra Aktas
- Department of Food Science, University of Wisconsin, Madison, WI, USA
| | - Mateo Budinich
- Department of Food Science, University of Wisconsin, Madison, WI, USA
| | - Lulu Hoza
- Department of Food Science, University of Wisconsin, Madison, WI, USA
| | - Scott A Rankin
- Department of Food Science, University of Wisconsin, Madison, WI, USA
| | - Jeff R Broadbent
- Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, UT, USA
| | - James L Steele
- Department of Food Science, University of Wisconsin, Madison, WI, USA
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4
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Boeck T, Ispiryan L, Hoehnel A, Sahin AW, Coffey A, Zannini E, Arendt EK. Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria-Techno-Functional, Microbiological, and Sensory Characteristics. Foods 2022; 11:2013. [PMID: 35885256 PMCID: PMC9317967 DOI: 10.3390/foods11142013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 06/30/2022] [Accepted: 07/03/2022] [Indexed: 01/27/2023] Open
Abstract
A milk-alternative produced from lentil protein isolate was fermented with three multifunctional strains of lactic acid bacteria, Leuconostoc citreum TR116, Leuconostoc pseudomesenteroides MP070, and Lacticaseibacillus paracasei FST 6.1. As a control, a commercial starter culture containing Streptococcus thermophilus was used. The metabolic performance of these strains and the techno-functional properties of the resulting yogurt alternatives (YA) were studied. Microbial growth was evaluated by cell counts, acidification, and carbohydrate metabolization. The structure of the YA was investigated by textural and rheological analyses and confocal laser scanning microscopy (CLSM). Production of antifungal compounds, the influence of fermentation on the content of FODMAPs, and typical metabolites were analyzed, and a sensory analysis was performed. The results revealed an exponential microbial growth in the lentil base substrate supported by typical acidification, which indicates a suitable environment for the selected strains. The resulting YA showed a gel-like texture typical for non-stirred yogurts, and high water holding capacity. The tested strains produced much higher levels of antifungal phenolic compounds than the commercial control and are therefore promising candidates as adjunct cultures for shelf-life extension. The Leuconostoc strains produced mannitol from fructose and could thus be applied in sugar-reduced YA. Preliminary sensory analysis showed high acceptance for YA produced with Lacticaseibacillus paracasei FST 6.1, and a yogurt-like flavor not statistically different to that produced by the control. Overall, each tested strain possessed promising functionalities with great potential for application in fermented plant-based dairy-alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Aidan Coffey
- Department of Biological Sciences, Munster Technological University, T12 P928 Cork, Ireland;
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 K8AF Cork, Ireland; (T.B.); (L.I.); (A.H.); (A.W.S.); (E.K.A.)
- APC Microbiome Ireland, University College Cork, T12 K8AF Cork, Ireland
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Moderate papain addition improves the physicochemical, microbiological, flavor and sensorial properties of Chouguiyu, traditional Chinese fermented fish. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101587] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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6
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Jin T, Yin J. Patterns of virus growth across the diversity of life. Integr Biol (Camb) 2021; 13:44-59. [PMID: 33616184 DOI: 10.1093/intbio/zyab001] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 11/24/2020] [Accepted: 01/04/2021] [Indexed: 01/14/2023]
Abstract
Although viruses in their natural habitats add up to less than 10% of the biomass, they contribute more than 90% of the genome sequences [1]. These viral sequences or 'viromes' encode viruses that populate the Earth's oceans [2, 3] and terrestrial environments [4, 5], where their infections impact life across diverse ecological niches and scales [6, 7], including humans [8-10]. Most viruses have yet to be isolated and cultured [11-13], and surprisingly few efforts have explored what analysis of available data might reveal about their nature. Here, we compiled and analyzed seven decades of one-step growth and other data for viruses from six major families, including their infections of archaeal, bacterial and eukaryotic hosts [14-191]. We found that the use of host cell biomass for virus production was highest for archaea at 10%, followed by bacteria at 1% and eukarya at 0.01%, highlighting the degree to which viruses of archaea and bacteria exploit their host cells. For individual host cells, the yield of virus progeny spanned a relatively narrow range (10-1000 infectious particles per cell) compared with the million-fold difference in size between the smallest and largest cells. Furthermore, healthy and infected host cells were remarkably similar in the time they needed to multiply themselves or their virus progeny. Specifically, the doubling time of healthy cells and the delay time for virus release from infected cells were not only correlated (r = 0.71, p < 10-10, n = 101); they also spanned the same range from tens of minutes to about a week. These results have implications for better understanding the growth, spread and persistence of viruses in complex natural habitats that abound with diverse hosts, including humans and their associated microbes.
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Affiliation(s)
- Tianyi Jin
- Chemical and Biological Engineering, Wisconsin Institute for Discovery, University of Wisconsin-Madison, Madison, WI 53715, USA
| | - John Yin
- Chemical and Biological Engineering, Wisconsin Institute for Discovery, University of Wisconsin-Madison, Madison, WI 53715, USA
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7
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Śliżewska K, Chlebicz-Wójcik A. Growth Kinetics of Probiotic Lactobacillus Strains in the Alternative, Cost-Efficient Semi-Solid Fermentation Medium. BIOLOGY 2020; 9:E423. [PMID: 33260858 PMCID: PMC7760101 DOI: 10.3390/biology9120423] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/18/2020] [Accepted: 11/24/2020] [Indexed: 02/08/2023]
Abstract
The growing need for Lactobacillus bacteria usage in industry and the expending probiotic market led to a search for new cost-efficient fermentation media from which a high yield of these bacteria could be obtained. The following study aimed to elaborate cultivation medium, for Lactobacillus spp. growth, which main components would be wheat, maize, barley, and rye flours. The optimal temperature for Lactobacillus growth in new semi-solid fermentation (SSF) medium, water content, and pH of the medium were analyzed by the plate count method. It was established, that the highest bacteria counts were obtained from cultures conducted in the SSF medium with flours to water ratio of 1:1.5 with a natural pH of 6.0 at 37 °C. Subsequently, the growth kinetics of analyzed strains, in both MRS and the SSF media, were studied. The newly designed media contributed to the increased duration of selected Lactobacillus strains lag phase, which varied from 1.98 to 5.64; nevertheless, the maximum growth rate of the strains was two times higher in the SSF medium rather than in MRS, which also resulted in shorter generation time. The developed medium has the potential to become a new cost-efficient fermentation medium for Lactobacillus spp.
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Affiliation(s)
- Katarzyna Śliżewska
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90−924 Łódź, Poland
| | - Agnieszka Chlebicz-Wójcik
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Wólczańska 171/173, 90−924 Łódź, Poland
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8
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Cuffia F, Bergamini CV, Hynes ÉR, Wolf IV, Perotti MC. Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model. FOOD SCI TECHNOL INT 2019; 26:173-184. [PMID: 31604385 DOI: 10.1177/1082013219881512] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability of three strains of mesophilic lactobacilli: Lactobacillus casei 72 (Lc72), L. paracasei 90 (Lp90), and L. plantarum 91 (Lp91), one strain of thermophilic lactobacillus: L. helveticus 209 (Lh209), and the thermophilic-mesophilic combinations, to grow and produce aroma compounds in a hard cheese model. Microbiological counts, pH, and the profiles of carbohydrates, organic acids, and volatile compounds were analyzed during incubation for 14 days at 37 ℃. The population of mesophilic lactobacilli reached levels around 8.0 log CFU ml-1 at three days, but then decreased until ∼7.0 log CFU ml-1 toward 14 days. Thermophilic lactobacillus population reached and maintained levels around 7.7 log CFU ml-1 during incubation. Carbohydrates were absent in the hard cheese model, and so no change in the pH values and in the levels of lactic acid was detected. Mesophilic lactobacilli, inoculated individually or in association with Lh209, metabolized the citric acid and produced ethanoic acid. The profiles of volatile compounds of mesophilic lactobacilli (characterized mainly by butan-2-one, 3-hydroxybutan-2-one, 3-methylbutan-1-ol, hexan-1-ol, 2-phenylethanol, and ethanoic acid) were different from the profile of thermophilic lactobacillus Lh209 (characterized mainly by heptan-2-one, ethyl acetate, isoamyl hexanoate, pentan-1-ol, decanoic acid, and 2- and 3-methylbutanal). Cooperative effects in the production of compounds related to cheese flavor, such as 3-hydroxybutan-2-one, ethyl butanoate, ethanol, pentan-2-ol, hexan-1-ol, benzeneacetaldehyde, 2-phenylethanol, and heptanoic acid, were largely evidenced between Lh209 and Lp91; in a lesser extent, cooperative effects were also found for Lh209+Lp90 for the following compounds: 3-hydroxybutan-2-one, isoamyl acetate, and ethanoic acid. Of the mesophilic lactobacilli strains evaluated, Lp91 and Lp90 would be interesting candidates for its use as adjunct cultures in hard cheeses to improve and diversify the flavor.
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Affiliation(s)
- Facundo Cuffia
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Carina V Bergamini
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Érica R Hynes
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - Irma V Wolf
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
| | - María C Perotti
- Instituto de Lactología Industrial (INLAIN-UNL/CONICET), Santa Fe, Argentina
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9
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Lu Y, Tan C, Chen D, Liu S. Potential of three probiotic lactobacilli in transforming star fruit juice into functional beverages. Food Sci Nutr 2018; 6:2141-2150. [PMID: 30510715 PMCID: PMC6261227 DOI: 10.1002/fsn3.775] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/16/2018] [Accepted: 07/20/2018] [Indexed: 11/11/2022] Open
Abstract
The star fruit is popularly cultivated and consumed in Southeast Asia due to its high antioxidant capacity and various nutrients. In this study, three commercial probiotic strains (Lactobacillus helveticus L10, Lactobacillus paracasei L26, and Lactobacillus rhamnosus HN001) were evaluated in star fruit juice fermentation and all strains grew well with the final cell counts of around 108 CFU/ml. The star fruit juice fermented by L. rhamnosus produced the highest amount of lactic acid, resulting in a significant lower pH (4.41) than that of L. helveticus (4.76) and L. paracasei (4.71). Most of aldehydes and esters endogenous in star fruit juice decreased to low or undetectable levels, while ketones, alcohols, and fatty acids were produced at varying levels that could impart different aroma notes to the beverages. Therefore, the selection of appropriate probiotics can be an alternative way to develop new functional beverages from star fruit juice with specific aroma notes.
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Affiliation(s)
- Yuyun Lu
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
| | - Chin‐Wan Tan
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
| | - Dai Chen
- Beijing Key Laboratory of Viticulture and EnologyCollege of Food Science and Nutritional EngineeringChina Agricultural UniversityBeijingChina
| | - Shao‐Quan Liu
- Food Science and Technology ProgramDepartment of ChemistryNational University of SingaporeSingapore citySingapore
- National University of Singapore (Suzhou) Research InstituteJiangsuChina
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10
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Afshari R, Pillidge CJ, Dias DA, Osborn AM, Gill H. Cheesomics: the future pathway to understanding cheese flavour and quality. Crit Rev Food Sci Nutr 2018; 60:33-47. [DOI: 10.1080/10408398.2018.1512471] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Roya Afshari
- School of Science, RMIT University, Bundoora, Victoria, Australia
| | | | - Daniel A. Dias
- School of Health and Biomedical Sciences, RMIT University, Bundoora, Victoria, Australia
| | - A. Mark Osborn
- School of Science, RMIT University, Bundoora, Victoria, Australia
| | - Harsharn Gill
- School of Science, RMIT University, Bundoora, Victoria, Australia
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11
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Modelling the influence of metabolite diffusion on non-starter lactic acid bacteria growth in ripening Cheddar cheese. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2017.12.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Fuess LT, Ferraz ADN, Machado CB, Zaiat M. Temporal dynamics and metabolic correlation between lactate-producing and hydrogen-producing bacteria in sugarcane vinasse dark fermentation: The key role of lactate. BIORESOURCE TECHNOLOGY 2018; 247:426-433. [PMID: 28965073 DOI: 10.1016/j.biortech.2017.09.121] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/15/2017] [Accepted: 09/17/2017] [Indexed: 05/15/2023]
Abstract
This study aimed to better understand the role of different microbial groups and the determining fermentation pathways in a biohydrogen (bioH2)-producing reactor fed with sugarcane vinasse by using next-generation sequencing and principal component analysis (PCA). Both microbial structure and dynamics were characterized. The highest bioH2 production levels were associated with the Thermoanaerobacterium genus, whilst lactate-producing bacteria comprised the dominant genera (e.g. Lactobacillus and Leuconostoc) within the reactor at both stable and unstable bioH2-producing periods. PCA further revealed that the fermentation of lactate played a dual role in the reactor, as both bioH2-producing (acetate+lactate→butyrate+bioH2) and non-bioH2-producing (lactate→propionate+acetate) routes could be observed. Overall, the results suggested that lactate is the primary alternative carbon source in vinasse-fed systems subjected to carbohydrate-shortage conditions.
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Affiliation(s)
- Lucas Tadeu Fuess
- Laboratório de Processos Biológicos (LPB), Escola de Engenharia de São Carlos (EESC), Universidade de São Paulo (USP), Av. João Dagnone, 1100, Santa Angelina, São Carlos, São Paulo 13563-120, Brazil.
| | - Antônio Djalma Nunes Ferraz
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Rua Giuseppe Máximo Scolfaro, 10000, Polo II de Alta Tecnologia, P.O. Box 6170, Campinas, São Paulo 13083-970, Brazil
| | - Carla Botelho Machado
- Laboratório Nacional de Ciência e Tecnologia do Bioetanol (CTBE), Centro Nacional de Pesquisa em Energia e Materiais (CNPEM), Rua Giuseppe Máximo Scolfaro, 10000, Polo II de Alta Tecnologia, P.O. Box 6170, Campinas, São Paulo 13083-970, Brazil
| | - Marcelo Zaiat
- Laboratório de Processos Biológicos (LPB), Escola de Engenharia de São Carlos (EESC), Universidade de São Paulo (USP), Av. João Dagnone, 1100, Santa Angelina, São Carlos, São Paulo 13563-120, Brazil
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13
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Blaya J, Barzideh Z, LaPointe G. Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment. J Dairy Sci 2017; 101:3611-3629. [PMID: 29274982 DOI: 10.3168/jds.2017-13345] [Citation(s) in RCA: 89] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Accepted: 10/24/2017] [Indexed: 12/21/2022]
Abstract
The microbiota of ripening cheese is dominated by lactic acid bacteria, which are either added as starters and adjunct cultures or originate from the production and processing environments (nonstarter or NSLAB). After curd formation and pressing, starters reach high numbers, but their viability then decreases due to lactose depletion, salt addition, and low pH and temperature. Starter autolysis releases cellular contents, including nutrients and enzymes, into the cheese matrix. During ripening, NSLAB may attain cell densities up to 8 log cfu per g after 3 to 9 mo. Depending on the species and strain, their metabolic activity may contribute to defects or inconsistency in cheese quality and to the development of typical cheese flavor. The availability of gene and genome sequences has enabled targeted detection of specific cheese microbes and their gene expression over the ripening period. Integrated systems biology is needed to combine the multiple perspectives of post-genomics technologies to elucidate the metabolic interactions among microorganisms. Future research should delve into the variation in cell physiology within the microbial populations, because spatial distribution within the cheese matrix will lead to microenvironments that could affect localized interactions of starters and NSLAB. Microbial community modeling can contribute to improving the efficiency and reduce the cost of food processes such as cheese ripening.
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Affiliation(s)
- J Blaya
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
| | - Z Barzideh
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1
| | - G LaPointe
- Department of Food Science, University of Guelph, Ontario, Canada N1G 2W1.
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14
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Stefanovic E, Thierry A, Maillard MB, Bertuzzi A, Rea MC, Fitzgerald G, McAuliffe O, Kilcawley KN. Strains of the Lactobacillus casei group show diverse abilities for the production of flavor compounds in 2 model systems. J Dairy Sci 2017; 100:6918-6929. [DOI: 10.3168/jds.2016-12408] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2016] [Accepted: 04/22/2017] [Indexed: 01/12/2023]
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15
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Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano. Int J Food Microbiol 2016; 233:20-28. [DOI: 10.1016/j.ijfoodmicro.2016.06.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Revised: 03/23/2016] [Accepted: 06/07/2016] [Indexed: 11/16/2022]
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Ojha KS, Kerry JP, Alvarez C, Walsh D, Tiwari BK. Effect of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system. ULTRASONICS SONOCHEMISTRY 2016; 31:539-545. [PMID: 26964981 DOI: 10.1016/j.ultsonch.2016.01.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2015] [Revised: 12/03/2015] [Accepted: 01/04/2016] [Indexed: 06/05/2023]
Abstract
The objective of this study was to investigate the efficacy of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system. Ultrasound power level (0-68.5 W) and sonication time (0-9 min) at 20 °C were assessed against the growth of L. sakei using a Microplate reader over a period of 24h. The L. sakei growth data showed a good fit with the Gompertz model (R(2)>0.90; SE<0.042). Second order polynomial models demonstrated the effect of ultrasonic power and sonication time on the specific growth rate (SGR, μ, h(-1)) and lag phase (λ, h). A higher SGR and a shorter lag phase were observed at low power (2.99 W for 5 min) compared to control. Conversely, a decrease (p<0.05) in SGR with an increase in lag phase was observed with an increase in ultrasonic power level. Cell-free extracts obtained after 24h fermentation of ultrasound treated samples showed antimicrobial activity against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium at lower concentrations compared to control. No significant difference (p<0.05) among treatments was observed for lactic acid content after a 24h fermentation period. This study showed that both stimulation and retardation of L. sakei is possible, depending on the ultrasonic power and sonication time employed. Hence, fermentation process involving probiotics to develop functional food products can be tailored by selection of ultrasound processing parameters.
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Affiliation(s)
- Kumari Shikha Ojha
- Teagasc Food Research Centre, Dublin, Ireland; Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | | | - Des Walsh
- Teagasc Food Research Centre, Dublin, Ireland
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17
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Oh JH, Vinay-Lara E, McMinn R, Glass KA, Johnson ME, Steele JL. Evaluation of NaCl, pH, and lactic acid on the growth of Shiga toxin-producing Escherichia coli in a liquid Cheddar cheese extract. J Dairy Sci 2014; 97:6671-9. [DOI: 10.3168/jds.2014-7946] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2014] [Accepted: 07/24/2014] [Indexed: 11/19/2022]
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18
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Sgarbi E, Bottari B, Gatti M, Neviani E. Investigation of the ability of dairy nonstarter lactic acid bacteria to grow using cell lysates of other lactic acid bacteria as the exclusive source of nutrients. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12132] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elisa Sgarbi
- Department of Food Science; University of Parma; Parco Area delle Scienze 48A 43124 Parma Italy
| | - Benedetta Bottari
- Department of Food Science; University of Parma; Parco Area delle Scienze 48A 43124 Parma Italy
| | - Monica Gatti
- Department of Food Science; University of Parma; Parco Area delle Scienze 48A 43124 Parma Italy
| | - Erasmo Neviani
- Department of Food Science; University of Parma; Parco Area delle Scienze 48A 43124 Parma Italy
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19
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Transcription profiling of interactions between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 during Cheddar cheese simulation. Int J Food Microbiol 2014; 178:76-86. [PMID: 24674930 DOI: 10.1016/j.ijfoodmicro.2014.03.004] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Revised: 02/27/2014] [Accepted: 03/03/2014] [Indexed: 01/17/2023]
Abstract
The starter cultures (Lactococcus sp.) and non-starter lactic acid bacteria (mostly Lactobacillus spp.) are essential to flavor development of Cheddar cheese. The aim of this study was to elucidate the transcriptional interaction between Lactococcus lactis subsp. cremoris SK11 and Lactobacillus paracasei ATCC 334 in mixed cultures during simulated Cheddar cheese manufacture (Pearce activity test) and ripening (slurry). Reverse transcription quantitative PCR (RT-qPCR) was used to quantify the expression of 34 genes common to both bacteria and for eight genes specific to either L. lactis subsp. cremoris SK11 or L. paracasei ATCC 334. The multifactorial analysis (MFA) performed on fold change results for each gene revealed that the genes linked to stress, protein and peptide degradation as well as carbohydrate metabolism of L. paracasei ATCC 334 were especially overexpressed in mixed culture with L. lactis subsp. cremoris SK11 during the ripening simulation. For L. lactis subsp. cremoris SK11, genes coding for amino acid metabolism were more expressed during the cheese manufacture simulation, especially in single culture. These results show how complementary functions of starter and NSLAB contribute to activities useful for flavor development.
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20
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Lazzi C, Turroni S, Mancini A, Sgarbi E, Neviani E, Brigidi P, Gatti M. Transcriptomic clues to understand the growth of Lactobacillus rhamnosus in cheese. BMC Microbiol 2014; 14:28. [PMID: 24506811 PMCID: PMC3928093 DOI: 10.1186/1471-2180-14-28] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2013] [Accepted: 02/03/2014] [Indexed: 12/25/2022] Open
Abstract
Background Lactobacillus rhamnosus is a non-starter lactic acid bacterium that plays a significant role during cheese ripening, leading to the formation of flavor. In long-ripened cheeses it persists throughout the whole time of ripening due to its capacity to adapt to changing environmental conditions. The versatile adaptability of L. rhamnosus to different ecosystems has been associated with the capacity to use non-conventional energy sources, regulating different metabolic pathways. However, the molecular mechanisms allowing the growth of L. rhamnosus in the cheese dairy environment are still poorly understood. The aim of the present study was to identify genes potentially contributing to the growth ability of L. rhamnosus PR1019 in cheese-like medium (CB) using a transcriptomic approach, based on cDNA-amplified fragment length polymorphism (cDNA-AFLP) and quantitative real-time reverse transcription-PCR (qPCR). Results Using three primer combinations, a total of 89 and 98 transcript-derived fragments were obtained for L. rhamnosus PR1019 grown in commercial MRS medium and CB, respectively. The cDNA-AFLP results were validated on selected regulated genes by qPCR. In order to investigate the main adaptations to growth in a cheese-mimicking system, we focused on 20 transcripts over-expressed in CB with respect to MRS. It is worth noting the presence of transcripts involved in the degradation of pyruvate and ribose. Pyruvate is a intracellular metabolite that can be produced through different metabolic routes starting from the carbon sources present in cheese, and can be released in the cheese matrix with the starter lysis. Similarly the ribonucleosides released with starter lysis could deliver ribose that represents a fermentable carbohydrate in environments, such as cheese, where free carbohydrates are lacking. Both pyruvate degradation and ribose catabolism induce a metabolite flux toward acetate, coupled with ATP production via acetate kinase. Taking into account these considerations, we suggest that the energy produced through these pathways may concur to explain the great ability of L. rhamnosus PR1019 to grow on CB. Conclusions By a transcriptomic approach we identified a set of genes involved in alternative metabolic pathways in L. rhamnosus that could be responsible for L. rhamnosus growth in cheese during ripening.
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Affiliation(s)
- Camilla Lazzi
- Department of Food Science, Parma University, Parco Area delle Scienze 48/A, 43124 Parma, Italy.
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21
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Sgarbi E, Lazzi C, Tabanelli G, Gatti M, Neviani E, Gardini F. Nonstarter lactic acid bacteria volatilomes produced using cheese components. J Dairy Sci 2013; 96:4223-34. [DOI: 10.3168/jds.2012-6472] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2012] [Accepted: 04/13/2013] [Indexed: 11/19/2022]
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22
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Bergamini CV, Peralta GH, Milesi MM, Hynes ER. Growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model. J Dairy Sci 2013; 96:5465-76. [PMID: 23810598 DOI: 10.3168/jds.2013-6567] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2013] [Accepted: 05/25/2013] [Indexed: 11/19/2022]
Abstract
In this work, we studied the growth, survival, and peptidolytic activity of Lactobacillus plantarum I91 in a hard-cheese model consisting of a sterile extract of Reggianito cheese. To assess the influence of the primary starter and initial proteolysis level on these parameters, we prepared the extracts with cheeses that were produced using 2 different starter strains of Lactobacillus helveticus 138 or 209 (Lh138 or Lh209) at 3 ripening times: 3, 90, and 180 d. The experimental extracts were inoculated with Lb. plantarum I91; the control extracts were not inoculated and the blank extracts were heat-treated to inactivate enzymes and were not inoculated. All extracts were incubated at 34°C for 21 d, and then the pH, microbiological counts, and proteolysis profiles were determined. The basal proteolysis profiles in the extracts of young cheeses made with either strain tested were similar, but many differences between the proteolysis profiles of the extracts of the Lh138 and Lh209 cheeses were found when riper cheeses were used. The pH values in the blank and control extracts did not change, and no microbial growth was detected. In contrast, the pH value in experimental extracts decreased, and this decrease was more pronounced in extracts obtained from either of the young cheeses and from the Lh209 cheese at any stage of ripening. Lactobacillus plantarum I91 grew up to 8 log during the first days of incubation in all of the extracts, but then the number of viable cells decreased, the extent of which depended on the starter strain and the age of the cheese used for the extract. The decrease in the counts of Lb. plantarum I91 was observed mainly in the extracts in which the pH had diminished the most. In addition, the extracts that best supported the viability of Lb. plantarum I91 during incubation had the highest free amino acids content. The effect of Lb. plantarum I91 on the proteolysis profile of the extracts was marginal. Significant changes in the content of free amino acids suggested that the catabolism of free amino acids by Lb. plantarum I91 prevailed in a weakly proteolyzed medium, whereas the release of amino acids due to peptidolysis overcame their catabolism in a medium with high levels of free amino acids. Lactobacillus plantarum I91 was able to use energy sources other than lactose to support its growth because equivalent numbers of cells were observed in extracts containing residual amounts of lactose and in lactose-depleted extracts. The contribution of Lb. plantarum I91 to hard-cooked cheese peptidolysis was negligible compared with that of the starter strain; however, its ability to transform amino acids is a promising feature of this strain.
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Affiliation(s)
- C V Bergamini
- Instituto de Lactología Industrial, Universidad Nacional del Litoral-Consejo Nacional de Investigaciones Científicas y Técnicas, Santiago del Estero 2829, Santa Fe, Argentina.
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Steele J, Broadbent J, Kok J. Perspectives on the contribution of lactic acid bacteria to cheese flavor development. Curr Opin Biotechnol 2012; 24:135-41. [PMID: 23279928 DOI: 10.1016/j.copbio.2012.12.001] [Citation(s) in RCA: 87] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2012] [Revised: 12/06/2012] [Accepted: 12/06/2012] [Indexed: 11/16/2022]
Abstract
It has been known since the 1960s that lactic acid bacteria are essential for the development of cheese flavor. In the ensuing 50 years significant research has been directed at understanding the microbiology, genetics and biochemistry of this process. This review briefly covers the current status of cheese flavor development and then provides our vision for approaches which will enhance our understanding of this process. The long-term goal of this area of research is to enable technology (i.e. cultures and enzymes) that results in consistent rapid development of cheese variety-specific characteristic flavors.
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Affiliation(s)
- James Steele
- University of Wisconsin-Madison, Department of Food Science, 1605 Linden Drive, Madison, WI 53706, USA
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24
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Moe KM, Porcellato D, Skeie S. Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese. J Dairy Sci 2012. [PMID: 23182353 DOI: 10.3168/jds.2012-5497] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of this study was to investigate how components present in the milk fat globule membrane (MFGM) may be used for growth and survival by cheese-ripening lactobacilli. This was achieved by analyzing metabolites produced during incubation on appropriate media. The lactobacilli investigated were able to utilize components from the MFGM throughout a 24-d incubation period. We observed an apparent connection between the higher proteolytic activity of Lactobacillus paracasei INF448 and its ability to grow in the MFGM media after depletion of readily available sugars. All the studied strains produced large amounts of acetate when grown on an acylated aminosugar, presumably from deacetylation of the monosaccharides. Growth of Lb. plantarum INF15D on D-galactose resulted in a metabolic shift, expressed as different fates of the produced pyruvate, compared with growth on the other monosaccharides. For Lb. plantarum INF15D, the presence of D-galactose also seemed to initiate degradation of some amino acids known to take part in energy production, specifically Arg and Tyr.
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Affiliation(s)
- K M Moe
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, PO Box 5003, NO-1432 Ås, Norway.
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Tan W, Budinich M, Ward R, Broadbent J, Steele J. Optimal growth of Lactobacillus casei in a Cheddar cheese ripening model system requires exogenous fatty acids. J Dairy Sci 2012; 95:1680-9. [DOI: 10.3168/jds.2011-4847] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2011] [Accepted: 12/26/2011] [Indexed: 11/19/2022]
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