1
|
Kapse N, Pisu V, Dhakephalkar T, Margale P, Shetty D, Wagh S, Dagar S, Dhakephalkar PK. Unveiling the Probiotic Potential of Streptococcus thermophilus MCC0200: Insights from In Vitro Studies Corroborated with Genome Analysis. Microorganisms 2024; 12:347. [PMID: 38399752 PMCID: PMC10891967 DOI: 10.3390/microorganisms12020347] [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: 12/07/2023] [Revised: 01/22/2024] [Accepted: 01/31/2024] [Indexed: 02/25/2024] Open
Abstract
Streptococcus thermophilus is widely used as a starter culture in the dairy industry and has garnered attention as a beneficial bacterium owing to its health-promoting functionalities in humans. In this study, the probiotic potential of S. thermophilus MCC0200 isolated from a dairy product was investigated through a combinatorial approach of in vitro and in silico studies. MCC0200 demonstrated the ability to survive harsh gastrointestinal (GI) transit, adhere to intestinal mucosa and exert health-promoting traits in in vitro studies. These findings were corroborated with in silico evidence, wherein, MCC0200 genome harboured genes associated with tolerance to GI conditions, intestinal adhesion and colonization. Genome mapping also highlighted the ability of MCC0200 to produce compounds advantageous for the host (folate, bacteriocins), to release antioxidant enzymes that can quench the free radicals (superoxide dismutase, NADH peroxidase), and to metabolize food components that can be harmful to sensitive people (lactose). MCC0200 also demonstrated a positive effect on reducing cholesterol levels, proving to be a potential candidate for food and pharmaceutical applications. The absence of transmissible antibiotic resistance genes and virulence genes underscored the generally regarded as safe (GRAS) nature of MCC0200. This study explored the potential of Streptococcus thermophilus for its probable applications as a probiotic beyond the dairy industry.
Collapse
Affiliation(s)
- Neelam Kapse
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
| | - Vaidehi Pisu
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
| | - Tanisha Dhakephalkar
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
- Hi Tech BioSciences India Ltd., Research & Development Centre, Plot No. 6 & 8, Ambadvet Industrial Estate, PO Paud, Pune 412108, Maharashtra, India
| | - Prajakta Margale
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
| | - Deepa Shetty
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
| | - Shilpa Wagh
- Hi Tech BioSciences India Ltd., Research & Development Centre, Plot No. 6 & 8, Ambadvet Industrial Estate, PO Paud, Pune 412108, Maharashtra, India
| | - Sumit Dagar
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
| | - Prashant K. Dhakephalkar
- Bioenergy Group, MACS-Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune 411004, Maharashtra, India; (N.K.); (V.P.); (D.S.)
- Department of Microbiology, Savitribai Phule Pune University, Ganeshkhind Rd., Aundh, Pune 411007, Maharashtra, India
| |
Collapse
|
2
|
Bankole AO, Irondi EA, Awoyale W, Ajani EO. Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Front Nutr 2023; 10:1257439. [PMID: 38024362 PMCID: PMC10646222 DOI: 10.3389/fnut.2023.1257439] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Accepted: 10/06/2023] [Indexed: 12/01/2023] Open
Abstract
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
Collapse
Affiliation(s)
| | | | - Wasiu Awoyale
- Department of Food Science and Technology, Kwara State University, Ilorin, Nigeria
| | | |
Collapse
|
3
|
Yamauchi R, Fujisawa M, Koyanagi S, Muramatsu A, Kobayashi T, Wada Y, Akama K, Tanaka M, Kurashige H, Sato A, Horiuchi H, Mukai T, Yamamoto Y, Sasaki Y. Formate-producing capacity provided by reducing ability of Streptococcus thermophilus nicotinamide adenine dinucleotide oxidase determines yogurt acidification rate. J Dairy Sci 2023; 106:6710-6722. [PMID: 37211485 DOI: 10.3168/jds.2023-23245] [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: 01/09/2023] [Accepted: 04/19/2023] [Indexed: 05/23/2023]
Abstract
Yogurt is made by fermenting milk with 2 lactic acid bacteria, Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. To comprehensively understand the protocooperation mechanism between S. thermophilus and L. bulgaricus in yogurt fermentation, we examined 24 combinations of cocultures comprising 7 fast- or slow-acidifying S. thermophilus strains with 6 fast- or slow-acidifying L. bulgaricus strains. Furthermore, 3 NADH oxidase (Nox)-deficient mutants (Δnox) and one pyruvate formate-lyase deficient mutant (ΔpflB) of S. thermophilus were used to evaluate the factor that determines the acidification rate of S. thermophilus. The results revealed that the acidification rate of S. thermophilus monoculture determined the yogurt fermentation rates, despite the coexistence of L. bulgaricus, whose acidification rate was either fast or slow. Significant correlation was found between the acidification rate of S. thermophilus monoculture and the amount of formate production. Result using ΔpflB showed that the formate was indispensable for the acidification of S. thermophilus. Moreover, results of the Δnox experiments revealed that formate production required Nox activity, which not only regulated dissolved oxygen, but also the redox potential. The Nox provided the large decrease in redox potential required by pyruvate formate-lyase to produce formate. A highly significant correlation was found between formate accumulation and Nox activity in S. thermophilus. In conclusion, the formate production ability provided by the action of Nox activity determines the acidification rate of S. thermophilus, and consequently, regulates yogurt coculture fermentation.
Collapse
Affiliation(s)
- R Yamauchi
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - M Fujisawa
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - S Koyanagi
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - A Muramatsu
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - T Kobayashi
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - Y Wada
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - K Akama
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - M Tanaka
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - H Kurashige
- Department of Animal Science, School of Veterinary Medicine, Kitasato University, 35-1 Higashi 23, Towada, Aomori 034-8628, Japan
| | - A Sato
- Department of Animal Science, School of Veterinary Medicine, Kitasato University, 35-1 Higashi 23, Towada, Aomori 034-8628, Japan
| | - H Horiuchi
- Food Science and Technology Research Laboratories, R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo 192-0919, Japan
| | - T Mukai
- Department of Animal Science, School of Veterinary Medicine, Kitasato University, 35-1 Higashi 23, Towada, Aomori 034-8628, Japan
| | - Y Yamamoto
- Department of Animal Science, School of Veterinary Medicine, Kitasato University, 35-1 Higashi 23, Towada, Aomori 034-8628, Japan
| | - Y Sasaki
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
| |
Collapse
|
4
|
Sözeri-Atik D, Öztürk Hİ, Akın N, Özer B. Textural and rheological characterisation of yoghurts produced with cultures isolated from traditional back-slopped yoghurts. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
|
5
|
Screening of mixed-species starter cultures for increasing flavour during fermentation of milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
6
|
Elemanova R, Musulmanova M, Ozbekova Z, Usubalieva A, Akai RA, Deidiev A, Smanalieva J. Rheological, microbiological and sensory properties of fermented khainak milk fermented with different starter cultures. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
7
|
Fatty Acid Content, Lipid Quality Indices, and Mineral Composition of Cow Milk and Yogurts Produced with Different Starter Cultures Enriched with Bifidobacterium bifidum. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136558] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
This study aimed to analyze the composition of fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, the content of minerals, and lipid quality indices in raw milk, pasteurized milk, and in yogurts produced with selected starter cultures enriched with Bifidobacterium bifidum. The GC-FID method was used to determine the fatty acid composition of those dairy products. To analyze the contents of microelements (copper, manganese, iron, and zinc) and macroelements (magnesium, calcium) flame atomic absorption spectrometry was used. The content of phosphorus was determined with the usage of the colorimetric method and the contents of sodium and potassium with emission method. Data analysis showed that such technologies as milk pasteurization and milk fermentation had a significant impact on the fatty acid profile and contents of micro- and macroelements. The lipid quality indices: atherogenicity index (AI), index thrombogenicity (TI), hypocholesterolemic/hypercholesterolemic index (H/H), and (n − 6)/(n − 3) ratio, were at similar levels in raw and pasteurized milk and yogurts produced. Starter culture type affected the content of cis-9, trans-11 CLA C18:2 acid in yogurts. Out of the starter cultures applied in the study, only the FD-DVS YC-X16 Yo-Flex starter culture with BB-12 caused a significant (p < 0.05) increase in CLA content. The CLA content of the yogurts produced using this starter culture was 2.67 mg/g fat. In raw milk, pasteurized milk, and the second batch of yogurts, the content of cis-9, trans-11 C18:2 acid was significantly lower and reached 2.26 mg/g fat, 2.17 mg/g fat, and 2.30 mg/g fat, respectively. The study indicated that, when it comes to being a source of minerals, yogurts were better than milk. Yogurts were also characterized by significantly (p < 0.05) higher contents of all micro- and macroelements taken into account in this study than the raw milk used to produce them.
Collapse
|
8
|
Effect of buttermilk and skimmed milk powder on the properties of low-fat yoghurt. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2160-2167. [PMID: 35602422 PMCID: PMC9114218 DOI: 10.1007/s13197-021-05227-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 07/27/2021] [Accepted: 07/30/2021] [Indexed: 11/06/2022]
Abstract
Abstract The aim of the study was to determine the potential of using buttermilk and skimmed milk powders as additives to standardize the dry matter content of milk in the production of low-fat yoghurt. A batch of yoghurt was produced using a starter culture of Lactobacillus delbruecki ssp. bulgaricus and Streptococcus thermophilus. The rates of milk acidification and pH levels were similar for both variants of yoghurt. After chilled storage (21 days), the yoghurt produced from milk supplemented with buttermilk powder was found to contain higher (P ≤ 0.05) levels of lactic acid (1.179%) than that supplemented with skimmed milk (1.154%). The use of buttermilk powder allowed reducing (not significantly, P > 0.05) syneresis in the stored yoghurt. The milk fat in the buttermilk–supplemented yoghurt showed lower (P ≤ 0.05) phospholipids content and exhibited slightly higher phospholipids loss during storage than the yoghurt produced from milk with addition of milk powder. No differences were found between the profile of fatty acids between the yoghurts enriched with skimmed milk powder and those enriched with buttermilk powder. Buttermilk can be used as an additive to produce a novel yoghurt type with modified functional features. Research Highlights The use of buttermilk powder did not affect fermentation process, however increased lactic acid content and water-holding capacity of yoghurt. The yoghurts with added buttermilk contained less phospholipids when compared with yoghurts supplemented with milk powder. Buttermilk powder can be incorporated as an ingredient in production of novel yoghurt type with improved functional features.
Collapse
|
9
|
Ding R, Li M, Zou Y, Wang Y, Yan C, Zhang H, Wu R, Wu J. Effect of normal and strict anaerobic fermentation on physicochemical quality and metabolomics of yogurt. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
10
|
Setyabrata D, Xue S, Vierck K, Legako J, Ebner P, Zuelly S, Kim YHB. Impact of Various Dry-Aging Methods on Meat Quality and Palatability Attributes of Beef Loins (M. longissimus lumborum) from Cull Cow. MEAT AND MUSCLE BIOLOGY 2022. [DOI: 10.22175/mmb.13025] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
The objective of this study was to determine the effect of various dry-aging methods on meat quality and palatability attributes of cull cow beef loins. Paired bone-in loins (m. longissimus lumborum) from 13 cull cow carcasses (Holstein, 42þ mo) were obtained at 5 d postmortem, divided into 4 equal sections, and randomly assigned into 4 aging methods (wet-aging [WA], conventional dry-aging [DA], dry-aging in water-permeable bag [DWA], and ultraviolet light dry-aging [UDA]). The beef sections were aged for 28 d at 2°C, 65% relative humidity, and 0.8 m/s airflow. Following aging, surface crusts and bones were removed, and loin samples were collected for the meat quality, microbiological, and sensory analyses. Results indicated that all dry-aged loins had greater moisture and trimming loss compared with WA (P < 0.05), while DWA had lower loss than DA and UDA (P < 0.05). No differences in shear force, cook loss, or both lipid and protein oxidation across all treatments were observed (P > 0.05). Among all treatments, DWA exhibited the least color stability indicated by rapid discoloration observed in the sample, while UDA had color attributes comparable with WA throughout the whole display. Microbial analysis indicated that UDA had lower microbial concentration on the surface than the other samples (P < 0.05). The consumer panel analysis found that all loins were acceptable, and the trained panel analysis indicated that DA loins decreased sourness and animal fat flavor (P < 0.05) and had a trend of decreasing oxidized flavor (P = 0.07). The results indicate that dry-aging can potentially be utilized as an effective natural process by nullifying some of well-known off-flavor attributes associated with cull cow beef while not compromising other meat quality attrib- utes or microbiological shelf life.
Collapse
Affiliation(s)
| | | | - Kelly Vierck
- Texas Tech University Department of Animal and Food Sciences
| | - Jerrad Legako
- Texas Tech University Department of Animal and Food Sciences
| | - Paul Ebner
- Purdue University Department of Animal Sciences
| | | | | |
Collapse
|
11
|
Setyabrata D, Wagner AD, Cooper BR, Kim YHB. Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins. Foods 2021; 10:foods10102503. [PMID: 34681552 PMCID: PMC8535753 DOI: 10.3390/foods10102503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/14/2021] [Accepted: 10/16/2021] [Indexed: 11/16/2022] Open
Abstract
This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (wet-aging (W), conventional dry-aging (DA), and UV-light dry-aging (UDA)), and aged for 21 days at 2 °C, 70% RH, and 0.8 m/s airflow. The results showed similar instrumental tenderness values across all treatments (p > 0.05), while DA and UDA had a greater water-holding capacity than WA (p < 0.05). Both DA and UDA were observed to have comparable color stability to WA up to 5 days of retail display (p > 0.05). Greater lipid oxidation was measured in both DA and UDA at the end of display compared to WA (p < 0.05). The UV light minimized microorganisms concentration on both surface and lean portions of UDA compared to other treatments (p < 0.05). The consumer panel was not able to differentiate any sensory traits and overall likeness between the treatments (p > 0.05). Metabolomics analysis, however, identified more flavor-related compounds in dry-aged meat. These findings suggested that dry-aging can be used for pork loins for value-seeking consumers, as it has a potential to generate unique dry-aged flavor in meat with no adverse impacts on meat quality and microbiological attributes.
Collapse
Affiliation(s)
- Derico Setyabrata
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Anna D. Wagner
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
| | - Bruce R. Cooper
- Bindley Bioscience Center, Purdue University, West Lafayette, IN 47907, USA;
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, USA; (D.S.); (A.D.W.)
- Correspondence: ; Tel.: +1-765-496-1631
| |
Collapse
|
12
|
Yamamoto E, Watanabe R, Tooyama E, Kimura K. Effect of fumaric acid on the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation. J Dairy Sci 2021; 104:9617-9626. [PMID: 34099292 DOI: 10.3168/jds.2021-20173] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Accepted: 04/27/2021] [Indexed: 11/19/2022]
Abstract
Yogurt is traditionally fermented by a symbiotic starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. These bacteria exchange metabolites with each other to meet their nutritional demands during protocooperation, resulting in a shorter fermentation time. In this study, we investigated whether fumaric acid functions as a symbiotic agent to promote the growth of Lb. bulgaricus by evaluating 8 strains of Lb. bulgaricus and 7 strains of Strep. thermophilus. All the tested Lb. bulgaricus strains metabolized the added fumaric acid into succinic acid during monoculture in milk, and 6 strains (75%) showed shorter fermentation time compared with the control. The addition of malic acid showed similar trends as that of fumaric acid, indicating that the reverse tricarboxylic acid cycle was functioning in Lb. bulgaricus. All 7 Strep. thermophilus strains tested produced fumaric acid during monoculture in milk. Further, in Lb. bulgaricus 2038, the gene expression of fumarate reductase that converts fumaric acid to succinic acid, was higher in the coculture with Strep. thermophilus 1131 than in the monoculture. These findings indicate that fumaric acid produced by Strep. thermophilus can function as a symbiotic substance during yogurt fermentation to stimulate the growth of Lb. bulgaricus.
Collapse
Affiliation(s)
- Eri Yamamoto
- Food Microbiology Research Laboratories R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo 192-0919, Japan.
| | - Reiko Watanabe
- Food Development Laboratories, R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo 192-0919, Japan
| | - Emi Tooyama
- Food Microbiology Research Laboratories R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo 192-0919, Japan
| | - Katsunori Kimura
- Food Microbiology Research Laboratories R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo 192-0919, Japan
| |
Collapse
|
13
|
Meybodi NM, Mortazavian AM, Arab M, Nematollahi A. Probiotic viability in yoghurt: A review of influential factors. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104793] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
14
|
Yamauchi R, Maguin E, Horiuchi H, Hosokawa M, Sasaki Y. The critical role of urease in yogurt fermentation with various combinations of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. J Dairy Sci 2018; 102:1033-1043. [PMID: 30594386 DOI: 10.3168/jds.2018-15192] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Accepted: 09/18/2018] [Indexed: 11/19/2022]
Abstract
The protocooperation between Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus relies on metabolite exchanges that accelerate acidification during yogurt fermentation. Conflicting results have been obtained in terms of the effect of the Strep. thermophilus urease and the NH3 and CO2 that it generates on the rate of acidification in yogurt fermentation. It is difficult to perform a systematic study of the effects of urease on protocooperation because it is necessary to distinguish among the direct, indirect, and strain-specific effects resulting from the combination of the strains of both species. To evaluate the direct effects of urease on protocooperation, we generated 3 urease-deficient mutants (ΔureC) of fast- and slow-acidifying Strep. thermophilus strains and observed the effects of NH3 or CO2 supplementation on acidification by the ΔureC strains. Further, we examined 5 combinations of 3 urease-deficient ΔureC strains with 2 CO2-responsive or CO2-unresponsive strains of L. bulgaricus. Urease deficiency induced a shortage of ammonia nitrogen and CO2 for the fast- and slow-acidifying Strep. thermophilus and for the CO2-responsive L. bulgaricus, respectively. Notably, the shortage of ammonia nitrogen had more severe effects than that of CO2 on yogurt fermentation, even if coculture with L. bulgaricus masked the effect of urease deficiency. Our work established (1) that urease deficiency inhibits the fermentative acceleration of protocooperation regardless of the Strep. thermophilus and L. bulgaricus strain combinations, and (2) that urease is an essential factor for effective yogurt acidification.
Collapse
Affiliation(s)
- R Yamauchi
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan.
| | - E Maguin
- INRA UMR1319 Micalis Allée de Vilvert Bat. 440, R-1, Pce 420, 78352 Jouy-en-Josas Cedex, Ile de France, France
| | - H Horiuchi
- Food Development Laboratories, R&D Division, Meiji Co., Ltd., 1-29-1 Nanakuni, Hachioji, Tokyo 192-0919, Japan
| | - M Hosokawa
- Chuo University of Junior and High School, 3-22-1 Nukuikitamachi, Koganei, Tokyo, 184-8575, Japan
| | - Y Sasaki
- Graduate School of Agriculture, University of Meiji, 1-1-1 Higashi-Mita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| |
Collapse
|
15
|
Yeh RH, Hsieh CW, Chen KL. Screening lactic acid bacteria to manufacture two-stage fermented feed and pelleting to investigate the feeding effect on broilers. Poult Sci 2018; 97:236-246. [PMID: 29126320 PMCID: PMC5850306 DOI: 10.3382/ps/pex300] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2016] [Accepted: 09/19/2017] [Indexed: 11/23/2022] Open
Abstract
Bacillus subtilis var. natto N21 (BS) and different lactic acid bacteria were applied to produce two-stage fermented feeds. Broilers were fed these feeds to select the best fermented feed. The selected fermented feed was pelleted and investigated for its effects on growth performance, carcass traits, intestinal microflora, serum biochemical constituents, and apparent ileal nutrient digestibility. Trial 1 involved three hundred thirty-six 1-d-old broilers with equal numbers of each sex, randomly assigned into control, BS + Bacillus coagulans L12 (BBC), BS + Lactobacillus casei (BLC), BS + Lactobacillus acidophilus (BLA), BS + Lactobacillus acidophilus L15 (BLA15), BS + Lactobacillus delbruekckii (BLD), and BS + Lactobacillus reuteri P24 (BLR24) groups with 3 replicates per group. Trial 2 involved two hundred forty 1-d-old broilers with equal numbers of each sex, randomly assigned into control, BBC, and pelleted BS + Bacillus coagulans L12 fermented feed (PBBC) groups with 4 replicates per group. Trial 3 involved sixteen 21-d-old male broilers randomly assigned into control and PBBC groups with 4 replicates per group for a nutrient digestibility trial. The feed conversion ratio (FCR) in the BBC group was better than the control (P < 0.05), and the production efficiency factor (PEF) was the best. However, weight gain (WG), feed intake (FI), and PEF were the lowest in the BLD group (P < 0.05). The WG during 0 to 21 d and 0 to 35 d in the PBBC groups were higher than the control (P < 0.05). The relative weight of the proventriculus + gizzard in the BBC and PBBC groups were higher than the control (P < 0.05). The digestible amino acid content in the PBBC group increased significantly (P < 0.05). Bacillus coagulans L12 is the best lactic acid bacteria for second stage fermentation. PBBC improved broiler growth performance, which may be due to the higher digestible amino acid content, it has the potential to become a commercial feed.
Collapse
Affiliation(s)
- Ruei Han Yeh
- Animal Products Processing Division, Council of Agriculture-Livestock Research Institute, Taiwan
| | - Chia Wen Hsieh
- Department of Microbiology, Immunology and Biopharmaceuticals National Chiayi University, Taiwan
| | - Kuo Lung Chen
- Department of Animal Science, National Chiayi University, Taiwan
| |
Collapse
|
16
|
Huang Y, You C, Liu Z. Cloning of D-lactate dehydrogenase genes of Lactobacillus delbrueckii subsp. bulgaricus and their roles in D-lactic acid production. 3 Biotech 2017; 7:194. [PMID: 28664378 DOI: 10.1007/s13205-017-0822-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2017] [Accepted: 04/18/2017] [Indexed: 12/01/2022] Open
Abstract
Lactobacillus delbrueckii subsp. bulgaricus is a heterogenous lactic acid bacterium that converts pyruvate mainly to D-lactic acid using D-lactate dehydrogenases (D-LDHs), whose functional properties remain poorly characterized. Here, the D-LDHs genes (ldb0101, ldb0813, ldb1010, ldb1147 and ldb2021) were cloned and overexpressed in Escherichia coli JM109 from an inducible pUC18 vector, respectively, and the resulting strains were compared in terms of D-lactic acid production. The strain expressing ldb0101 and ldb1010 gene individually produced more D-lactate than other three strains. Further study revealed that Ldb0101 activity was down-regulated by the oxygen and, therefore, achieved a highest titer of D-lactate (1.94 g/L) under anaerobic condition, and introduction of ldb1010 gene enhanced D-lactate formation (0.94 and 0.85 g/L, respectively) both in aerobic and anaerobic conditions due to a relatively stable q d-lactate. Our results suggested that the enzyme Ldb0101 and Ldb1010 played a role of more importance in D-lactate formation. To the best of our knowledge, we demonstrate for the first time the roles of different D-LDH homologs from L. bulgaricus in D-lactic acid production.
Collapse
Affiliation(s)
- Yanna Huang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436, China
| | - Chunping You
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436, China.
| | - Zhenmin Liu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy and Food Co., Ltd., Synergetic Innovation Center of Food Safety and Nutrition, Shanghai, 200436, China.
| |
Collapse
|
17
|
Wang T, Xu Z, Lu S, Xin M, Kong J. Effects of glutathione on acid stress resistance and symbiosis between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.03.012] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
18
|
SASAKI Y, HORIUCHI H, KAWASHIMA H, MUKAI T, YAMAMOTO Y. NADH Oxidase of Streptococcus thermophilus 1131 is Required for the Effective Yogurt Fermentation with Lactobacillus delbrueckii subsp. bulgaricus 2038. BIOSCIENCE OF MICROBIOTA, FOOD AND HEALTH 2014; 33:31-40. [PMID: 24936380 PMCID: PMC4034325 DOI: 10.12938/bmfh.33.31] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2013] [Accepted: 09/09/2013] [Indexed: 11/23/2022]
Abstract
We previously reported that dissolved oxygen (DO) suppresses yogurt fermentation with an industrial starter culture composed of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) 2038 and Streptococcus thermophilus 1131, and also found that reducing the DO in the medium prior to fermentation (deoxygenated fermentation) shortens the fermentation time. In this study, we found that deoxygenated fermentation primarily increased the cell number of S. thermophilus 1131 rather than that of L. bulgaricus 2038, resulting in earlier l-lactate and formate accumulation. Measurement of the DO concentration and hydrogen peroxide generation in the milk medium suggested that DO is mainly removed by S. thermophilus 1131. The results using an H2O-forming NADH oxidase (Nox)-defective mutant of S. thermophilus 1131 revealed that Nox is the major oxygen-consuming enzyme of the bacterium. Yogurt fermentation with the S. thermophilus Δnox mutant and L. bulgaricus 2038 was significantly slower than with S. thermophilus 1131 and L. bulgaricus 2038, and the DO concentrations of the mixed culture did not decrease to less than 2 mg/kg within 3 hr. These observations suggest that Nox of S. thermophilus 1131 contributes greatly to yogurt fermentation, presumably by removing the DO in milk.
Collapse
Affiliation(s)
- Yasuko SASAKI
- School of Agriculture, Meiji University, 1-1-1 Higashimita,
Tama-ku, Kawasaki, Kanagawa 214-8571, Japan
| | - Hiroshi HORIUCHI
- Food Science Institute, Meiji Co., Ltd., 540 Naruda, Odawara,
Kanagawa 250-0862, Japan
| | - Hiroko KAWASHIMA
- Food Science Institute, Meiji Co., Ltd., 540 Naruda, Odawara,
Kanagawa 250-0862, Japan
| | - Takao MUKAI
- School of Veterinary Medicine, Kitasato University, 35-1
Higashi 23, Towada, Aomori, 034-8628, Japan
| | - Yuji YAMAMOTO
- School of Veterinary Medicine, Kitasato University, 35-1
Higashi 23, Towada, Aomori, 034-8628, Japan
| |
Collapse
|
19
|
Cruz A, Castro W, Faria J, Bolini H, Celeghini R, Raices R, Oliveira C, Freitas M, Conte Júnior C, Mársico E. Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.01.028] [Citation(s) in RCA: 71] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|