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Salmazo GC, Dal Molin Filho RG, Robazza WDS, Schmidt FC, Longhi DA. Modeling the growth dependence of Streptococcus thermophilus and Lactobacillus bulgaricus as a function of temperature and pH. Braz J Microbiol 2023; 54:323-334. [PMID: 36740644 PMCID: PMC9943998 DOI: 10.1007/s42770-023-00907-5] [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: 11/10/2022] [Accepted: 01/12/2023] [Indexed: 02/07/2023] Open
Abstract
The growth of the lactic acid bacteria (LAB), Streptococcus thermophilus and Lactobacillus bulgaricus, widely used for yogurt production, results in acid production and the reduction of the milk [Formula: see text]. Industrial processes can show temperature ([Formula: see text]) changes due to the large scale of the equipment. As [Formula: see text] and [Formula: see text] affect the LAB growth, this study aimed to model the dependence of S. thermophilus and L. bulgaricus as a function of temperature and pH and to estimate and internally validate their growth parameters and confidence intervals with different modeling approaches. Twenty-four datasets regarding the growth kinetics of S. thermophilus and L. bulgaricus were used for estimating the kinetic parameters for each pure culture. The classical Baranyi and Roberts (sigmoidal) primary and Rosso and coworkers (cardinal parameter) secondary models successfully described the experimental data. The one-step modeling approach showed better statistical results than the two-step approach. The values of eight growth parameters ([Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], [Formula: see text], and [Formula: see text]) for each culture estimated from the fitting with the one-step approach and the Monte-Carlo-based approach were similar. Low averaged root-mean-squared errors ([Formula: see text]) (0.125 and 0.090 log CFU/mL) and percent discrepancy factor [Formula: see text] ([Formula: see text] and [Formula: see text]) values for S. thermophilus and L. bulgaricus were obtained in the internal model validation, reinforcing the predictive ability of the model.
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Affiliation(s)
- Gabriela Campaner Salmazo
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
| | - Rafael Germano Dal Molin Filho
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
| | - Weber da Silva Robazza
- Laboratory Apther – Applied Thermophysics, Department of Food and Chemical Engineering, Santa Catarina State University – UDESC, Pinhalzinho, SC 89870-000 Brazil
| | - Franciny Campos Schmidt
- Department of Chemical Engineering, Federal University of Paraná – UFPR, Curitiba, PR 81531-980 Brazil
| | - Daniel Angelo Longhi
- LaBeM – Laboratory of Bioactives and Microbiology, School of Food Engineering, Campus Jandaia Do Sul, Federal University of Paraná – UFPR, Jandaia Do Sul, PR 86900-000 Brazil
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2
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Novin D, Seifan M, Ebrahiminezhad A, Berenjian A. The effect of iron oxide nanoparticles on Lactobacillus acidophilus growth at pH 4. Bioprocess Biosyst Eng 2020; 44:39-45. [PMID: 32734358 DOI: 10.1007/s00449-020-02417-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Accepted: 07/24/2020] [Indexed: 10/23/2022]
Abstract
Probiotics, in particular, lactic acid bacteria (LAB) are widely used as starter cultures in food and pharmaceutical industries. Presence of LAB supports the production and preservation of a diverse range of food products, provides a positive effect on the human gastrointestinal tract, and prevents the progression of many diseases. However, the main limiting factor in the application of LAB is that they hardly survive in acidic conditions, including the human digestive system. This factor inhibits LAB to maintain their functionality and deliver their health benefits to the host. For this purpose, magnetic immobilisation of LAB with iron oxide nanoparticles (IONs) was conducted to evaluate the effect of IONs on bacterial growth and their viability at low pH. Gram-positive Lactobacillus acidophilus, a well-known species of LAB, was selected for this study. The IONs were successfully synthesised with the average size of 7 nm and used for decoration of L. acidophilus cells at low pH. Based on the results, a 1.8-fold increase in bacterial viability was observed by decorating cells with 360 µg/mL IONs.
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Affiliation(s)
- Donya Novin
- School of Engineering, The University of Waikato, Hamilton, 3216, New Zealand
| | - Mostafa Seifan
- School of Engineering, The University of Waikato, Hamilton, 3216, New Zealand
| | - Alireza Ebrahiminezhad
- Department of Medical Nanotechnology, School of Advanced Medical Sciences and Technologies, Shiraz University of Medical Sciences, Shiraz, Iran. .,Department of Pharmaceutical Biotechnology, School of Pharmacy and Pharmaceutical Sciences Research Centre, Shiraz University of Medical Sciences, Shiraz, Iran.
| | - Aydin Berenjian
- School of Engineering, The University of Waikato, Hamilton, 3216, New Zealand.
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3
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Rastogi A, Banerjee R. Statistical optimization of bacterial cellulose production by Leifsonia soli and its physico-chemical characterization. Process Biochem 2020. [DOI: 10.1016/j.procbio.2019.12.021] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Application of mild pulsed electric fields on starter culture accelerates yogurt fermentation. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03428-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
AbstractThe goal of this work was to investigate the influence of pulsed electric fields (PEF) operational parameters on a mixture of Streptococcus thermophilus DIL 5218 and Lactobacillus delbrueckii subsp. bulgaricus DSMZ 20081T with regards to the culture’s acidification capability in reconstituted skim milk medium. We investigated the effects of field strength, pulse frequency and total number of pulses by use of design of experiments and a two-level full factorial design. The responses were the cell counts of the two microorganisms after PEF application, the pH lag phase λpH, the maximum pH change rate µmax, the maximum pH change and the oxidation/reduction potential (ORP). The application of PEF on the mixed culture accelerated the acidification of milk by an average of 12 min in an approx. 160 min lasting control λpH. In contrast the maximum pH change rate µmax and the maximum pH change decreased slightly in fermentations with PEF-treated cultures. Furthermore, a significantly faster decrease of the oxidation/reduction potential (ORP) already within the first 30 min and a lower final ORP was observed in milk fermented with PEF-treated culture. The total number of pulses applied was the most influencing factor in most of the responses measured. We hypothesized that the reason for the enhanced performance of the PEF-treated culture was a combination of an oxidative stress response of S. thermophilus DIL 5218 and an enhanced proteolytic phenotype in L. delbrueckii subsp. bulgaricus DSMZ 20081T.
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Paba A, Chessa L, Cabizza R, Daga E, Urgeghe PP, Testa MC, Comunian R. Zoom on starter lactic acid bacteria development into oxytetracycline spiked ovine milk during the early acidification phase. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.02.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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6
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Gallo M, Nigro F, Passannanti F, Nanayakkara M, Lania G, Parisi F, Salameh D, Budelli A, Barone MV, Nigro R. Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells. Int J Food Sci Nutr 2019; 70:950-958. [PMID: 30969137 DOI: 10.1080/09637486.2019.1599827] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Coeliac disease is an increasingly recognised pathology, induced by the ingestion of gluten in genetically predisposed patients. Undigested gliadin peptide can induce adaptive and innate immune response that unleash the typical intestinal mucosal alterations. A growing attention is paid to alternative therapeutic approaches to the gluten-free diet: one of these approaches is the use of probiotics and/or postbiotics. We performed lactic fermentation of rice flour with and without pH control, using Lactobacillus paracasei CBA L74 as fermenting strain. We evaluated bacterial growth, lactic acid production during fermentation and gliadin peptide P31-43 entrance in CaCo-2 cells with and without pH control. When pH control was applied no differences were observed in terms of bacterial growth; on the contrary, lactic acid production was greater, as expected. Both samples could inhibit the P31-43 entrance in CaCo-2 cells but the effect was significantly greater for samples obtained when the pH control was applied.
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Affiliation(s)
- Marianna Gallo
- DICMAPI, University of Naples Federico II , Naples , Italy.,Engineering Department, University of Rome Niccolò Cusano , Rome , Italy
| | - Federica Nigro
- Engineering Department, University of Rome Niccolò Cusano , Rome , Italy
| | | | - Merlin Nanayakkara
- Department of Translational Medical Science, DISMET, University of Naples Federico II , Naples , Italy.,European Laboratory for the Investigation of Food Induced Disease (ELFID) , Naples , Italy
| | - Giuliana Lania
- Department of Translational Medical Science, DISMET, University of Naples Federico II , Naples , Italy.,European Laboratory for the Investigation of Food Induced Disease (ELFID) , Naples , Italy
| | | | - Dana Salameh
- DICMAPI, University of Naples Federico II , Naples , Italy
| | | | - Maria Vittoria Barone
- Department of Translational Medical Science, DISMET, University of Naples Federico II , Naples , Italy.,European Laboratory for the Investigation of Food Induced Disease (ELFID) , Naples , Italy
| | - Roberto Nigro
- DICMAPI, University of Naples Federico II , Naples , Italy
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Nguyen ATB, Nigen M, Jimenez L, Ait-Abderrahim H, Marchesseau S, Picart-Palmade L. Performances of different protocols for exocellular polysaccharides extraction from milk acid gels: Application to yogurt. Food Chem 2018; 239:742-750. [DOI: 10.1016/j.foodchem.2017.06.121] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2017] [Revised: 06/09/2017] [Accepted: 06/20/2017] [Indexed: 10/19/2022]
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8
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Ai Z, Lv X, Huang S, Liu G, Sun X, Chen H, Sun J, Feng Z. The effect of controlled and uncontrolled pH cultures on the growth of Lactobacillus delbrueckii subsp. bulgaricus. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Developing a kinetic model for co-culture of yogurt starter bacteria growth in pH controlled batch fermentation. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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Interactions between Lactococcus lactis and Streptococcus thermophilus strains in Cheddar cheese processing conditions. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.06.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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11
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Fermentation pH influences the physiological-state dynamics of Lactobacillus bulgaricus CFL1 during pH-controlled culture. Appl Environ Microbiol 2009; 75:4374-81. [PMID: 19429565 DOI: 10.1128/aem.02725-08] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
This study aims at better understanding the effects of fermentation pH and harvesting time on Lactobacillus bulgaricus CFL1 cellular state in order to improve knowledge of the dynamics of the physiological state and to better manage starter production. The Cinac system and multiparametric flow cytometry were used to characterize and compare the progress of the physiological events that occurred during pH 6 and pH 5 controlled cultures. Acidification activity, membrane damage, enzymatic activity, cellular depolarization, intracellular pH, and pH gradient were determined and compared during growing conditions. Strong differences in the time course of viability, membrane integrity, and acidification activity were displayed between pH 6 and pH 5 cultures. As a main result, the pH 5 control during fermentation allowed the cells to maintain a more robust physiological state, with high viability and stable acidification activity throughout growth, in opposition to a viability decrease and fluctuation of activity at pH 6. This result was mainly explained by differences in lactate concentration in the culture medium and in pH gradient value. The elevated content of the ionic lactate form at high pH values damaged membrane integrity that led to a viability decrease. In contrast, the high pH gradient observed throughout pH 5 cultures was associated with an increased energetic level that helped the cells maintain their physiological state. Such results may benefit industrial starter producers and fermented-product manufacturers by allowing them to better control the quality of their starters, before freezing or before using them for food fermentation.
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Herve-Jimenez L, Guillouard I, Guedon E, Boudebbouze S, Hols P, Monnet V, Maguin E, Rul F. Postgenomic analysis of streptococcus thermophilus cocultivated in milk with Lactobacillus delbrueckii subsp. bulgaricus: involvement of nitrogen, purine, and iron metabolism. Appl Environ Microbiol 2009; 75:2062-73. [PMID: 19114510 PMCID: PMC2663229 DOI: 10.1128/aem.01984-08] [Citation(s) in RCA: 82] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2008] [Accepted: 12/22/2008] [Indexed: 11/20/2022] Open
Abstract
Streptococcus thermophilus is one of the most widely used lactic acid bacteria in the dairy industry, in particular in yoghurt manufacture, where it is associated with Lactobacillus delbrueckii subsp. bulgaricus. This bacterial association, known as a proto-cooperation, is poorly documented at the molecular and regulatory levels. We thus investigate the kinetics of the transcriptomic and proteomic modifications of S. thermophilus LMG 18311 in response to the presence of L. delbrueckii subsp. bulgaricus ATCC 11842 during growth in milk at two growth stages. Seventy-seven different genes or proteins (4.1% of total coding sequences), implicated mainly in the metabolism of nitrogen (24%), nucleotide base (21%), and iron (20%), varied specifically in coculture. One of the most unpredicted results was a significant decrease of most of the transcripts and enzymes involved in purine biosynthesis. Interestingly, the expression of nearly all genes potentially encoding iron transporters of S. thermophilus decreased, whereas that of iron-chelating dpr as well as that of the fur (perR) regulator genes increased, suggesting a reduction in the intracellular iron concentration, probably in response to H(2)O(2) production by L. bulgaricus. The present study reveals undocumented nutritional exchanges and regulatory relationships between the two yoghurt bacteria, which provide new molecular clues for the understanding of their associative behavior.
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Pastink MI, Sieuwerts S, de Bok FA, Janssen PW, Teusink B, van Hylckama Vlieg JE, Hugenholtz J. Genomics and high-throughput screening approaches for optimal flavour production in dairy fermentation. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.07.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Simova ED, Beshkova DM, Angelov MP, Dimitrov ZP. Bacteriocin production by strain Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous prefermentation of yogurt starter culture and subsequent batch coagulation of milk. J Ind Microbiol Biotechnol 2008; 35:559-67. [DOI: 10.1007/s10295-008-0317-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2007] [Accepted: 01/04/2008] [Indexed: 11/28/2022]
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15
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Courtin P, Monnet V, Rul F. Cell-wall proteinases PrtS and PrtB have a different role in Streptococcus thermophilus/Lactobacillus bulgaricus mixed cultures in milk. MICROBIOLOGY (READING, ENGLAND) 2002; 148:3413-3421. [PMID: 12427933 DOI: 10.1099/00221287-148-11-3413] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
The manufacture of yoghurt relies on the simultaneous utilization of two starters: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus). A protocooperation usually takes place between the two species, which often results in enhanced milk acidification and aroma formation compared to pure cultures. Cell-wall proteinases of Lactococcus lactis and lactobacilli have been shown to be essential to growth in milk in pure cultures. In this study, the role of proteinases PrtS from S. thermophilus and PrtB from Lb. bulgaricus in bacterial growth in milk was evaluated; a negative mutant for the prtS gene of S. thermophilus CNRZ 385 was constructed for this purpose. Pure cultures of S. thermophilus CNRZ 385 and its PrtS-negative mutant were made in milk as well as mixed cultures of S. thermophilus and Lb. bulgaricus: S. thermophilus CNRZ 385 or its PrtS-negative mutant was associated with several strains of Lb. bulgaricus, including a PrtB-negative strain. The pH and growth of bacterial populations of the resulting mixed cultures were followed, and the Lactobacillus strain was found to influence both the extent of the benefit of Lb. bulgaricus/S. thermophilus association on milk acidification and the magnitude of S. thermophilus population dominance at the end of fermentation. In all mixed cultures, the sequential growth of S. thermophilus then of Lb. bulgarius and finally of both bacteria was observed. Although proteinase PrtS was essential to S. thermophilus growth in milk in pure culture, it had no effect on bacterial growth and thus on the final pH of mixed cultures in the presence of PrtB. In contrast, proteinase PrtB was necessary for the growth of S. thermophilus, and its absence resulted in a higher final pH. From these results, a model of growth of both bacteria in mixed cultures in milk is proposed.
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Affiliation(s)
- P Courtin
- Unité de Biochimie et Structure des Protéines, INRA, 78352 Jouy-en-Josas Cedex, France1
| | - V Monnet
- Unité de Biochimie et Structure des Protéines, INRA, 78352 Jouy-en-Josas Cedex, France1
| | - F Rul
- Unité de Biochimie et Structure des Protéines, INRA, 78352 Jouy-en-Josas Cedex, France1
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Talon R, Walter D, Viallon C, Berdagué JL. Prediction of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus populations in yoghurt by Curie point pyrolysis-mass spectrometry. J Microbiol Methods 2002; 48:271-9. [PMID: 11777575 DOI: 10.1016/s0167-7012(01)00329-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
We evaluated the potential of pyrolysis-mass spectrometry (PyMS) for quantifying the binary mixed population of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in yoghurt. For this purpose, a new analytical approach was developed. The yoghurt was transparised and its total bacterial population was recovered by centrifugation and estimated by turbidimetric measurement. The quantity of each population (L. bulgaricus, S. thermophilus) was then estimated in the pellet by PyMS, and the data were analysed by artificial neural networks (ANNs). In parallel, streptococci and lactobacilli were numerated on SYL agar and these data were used as reference values to predict the bacterial counts of each population by PyMS. A close correlation was established between the streptococci and the lactobacilli counts on SYL agar and PyMS measurements (r(2)=0.98 for S. thermophilus and r(2)=0.96 for L. bulgaricus). Combined turbidimetric measurement and PyMS/ANNs seemed to be a powerful method for obtaining rapid counts of binary mixtures of bacteria in yoghurt.
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Affiliation(s)
- R Talon
- INRA Theix, Station de Recherches sur la Viande, 63122 Saint-Genès Champanelle, France.
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17
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Özer BH, Robinson RK. The Behaviour of Starter Cultures in Concentrated Yoghurt (Labneh) Produced by Different Techniques. Lebensm Wiss Technol 1999. [DOI: 10.1006/fstl.1999.0566] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Bouzar F, Cerning J, Desmazeaud M. Exopolysaccharide Production and Texture-Promoting Abilities of Mixed-Strain Starter Cultures in Yogurt Production. J Dairy Sci 1997. [DOI: 10.3168/jds.s0022-0302(97)76181-2] [Citation(s) in RCA: 78] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Use of response surface methodology to evaluate some variables affecting the growth and acidification characteristics of yoghurt cultures. Int Dairy J 1996. [DOI: 10.1016/0958-6946(95)00012-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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20
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Leroi F, Courcoux P. Influence of pH, temperature and initial yeast:bacteria ratio on the stimulation of Lactobacillus hilgardii by Saccharomyces florentinus isolated from sugary kefir grains. THE JOURNAL OF APPLIED BACTERIOLOGY 1996; 80:138-46. [PMID: 8642011 DOI: 10.1111/j.1365-2672.1996.tb03201.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
The effects of pH, temperature and initial yeast:bacteria ratio on Lactobacillus hilgardii and Saccharomyces florentinus cultivated either in pure or mixed culture were studied. Quadratic polynomial as a function of factors was proposed to express the lactic acid production at different sampling times, and the percentage increase in lactic acid production by Lact. hilgardii in mixed culture compared with pure culture. Temperature was the factor which had the main influence on lactic acid production in mixed culture, whereas stimulation of bacteria depended greatly on pH value. In the range 0.1-20%, the initial yeast-bacteria ratio had no effect on these responses, but presence of the yeast was absolutely necessary to obtain high production of lactic acid. Optimum culture conditions were determined to maximize these characteristics.
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Affiliation(s)
- F Leroi
- Laboratoire de Génie Alimentaire, Ecole Nationale d'Ingénieurs des Techniques des Industries Agro Alimentaires, Nantes, France
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Ascon-Reyes D, Ascon-Cabrera M, Cochet N, Lebeault J. Indirect Conductance for Measurements of Carbon Dioxide Produced by Streptococcus salivarius ssp. thermophilus TJ 160 in Pure and Mixed Cultures. J Dairy Sci 1995. [DOI: 10.3168/jds.s0022-0302(95)76610-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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22
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Béal C, Corrieu G. On-line indirect measurements of biological variables and their kinetics during pH controlled batch cultures of thermophilic lactic acid bacteria. J FOOD ENG 1995. [DOI: 10.1016/0260-8774(94)00071-g] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Bacterial cellulose. II. Optimization of cellulose production by Acetobacter xylinum through response surface methodology. Food Hydrocoll 1994. [DOI: 10.1016/s0268-005x(09)80085-4] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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B�al C, Spinnler HE, Corrieu G. Comparison of growth, acidification and productivity of pure and mixed cultures of Streptococcus salivarius subsp. thermophilus 404 and Lactobacillus delbrueckii subsp. bulgaricus 398. Appl Microbiol Biotechnol 1994. [DOI: 10.1007/bf00166088] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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26
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Heriban V, Sitkey V, ?turd�k E, Matu? P. Nutrition and broth alterations in the lactic acid fermentation. ACTA ACUST UNITED AC 1993. [DOI: 10.1002/abio.370130310] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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