scholarly journals Dipeptidase Activity and Growth of Heat-Treated Commercial Dairy Starter Culture

2014 ◽  
Vol 175 (5) ◽  
pp. 2602-2615 ◽  
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Starter Culture ◽  
Heat Treated ◽  
Dairy Starter ◽  
Dipeptidase Activity

Lactase and Starter Culture Survival in Heated and Frozen Yogurts1

1980 ◽  
Vol 43 (1) ◽  
pp. 26-28 ◽  
Author(s):  
M. L. SPECK ◽  
J. W. GEOFFRION
Keyword(s):  
Starter Culture ◽  
Lactase Activity ◽  
Large Numbers ◽  
Heat Treated ◽  
Frozen Yogurt

Yogurt customarily contains large numbers of viable starter culture, although some yogurt is heat-treated to inactivate the starter. It was found that heating to inactivate the starter also inactivated lactase. This could have a disadvantageous effect on lactose-intolerant consumers. Manufacture of frozen yogurt did not have any appreciable damaging effect on the yogurt culture or lactase activity.

The use of Lactobacillus plantarum as starter culture in heat-treated sucuk

2016 ◽  
Vol 231 ◽  
pp. S72 ◽  
Author(s):  
Fatma Yagmur Hazar ◽  
Zeynep Feyza Yilmaz ◽  
Kubra Fettahoglu ◽  
Guzin Kaban
Keyword(s):  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Heat Treated

scholarly journals Genome Sequence of Leuconostoc pseudomesenteroides Strain 4882, Isolated from a Dairy Starter Culture

2012 ◽  
Vol 194 (23) ◽  
pp. 6637-6637 ◽  
Author(s):  
Victoria Meslier ◽  
Valentin Loux ◽  
Pierre Renault
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacterium ◽  
Genome Sequence ◽  
Aromatic Compounds ◽  
Starter Culture ◽  
Dairy Industry ◽  
Content Type ◽  
Leuconostoc Pseudomesenteroides ◽  
Dairy Starter

ABSTRACTThe nonstarter lactic acid bacteriumLeuconostoc pseudomesenteroidesis a species widely found in the dairy industry and plays a key role in the formation of aromatic compounds. Here, we report the first genome sequence of a dairy strain ofLeuconostoc pseudomesenteroides, which is 2 Mb.

Folate production and fol genes expression by the dairy starter culture Streptococcus thermophilus CRL803 in free and controlled pH batch fermentations

LWT ◽  
2017 ◽  
Vol 85 ◽  
pp. 146-150 ◽  
Author(s):  
Jonathan Emiliano Laiño ◽  
Marianela Juárez del Valle ◽  
Elvira María Hébert ◽  
Graciela Savoy de Giori ◽  
Jean Guy LeBlanc
Keyword(s):  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Genes Expression ◽  
Dairy Starter

Dairy lactococcal and streptococcal phage–host interactions: an industrial perspective in an evolving phage landscape

2020 ◽  
Vol 44 (6) ◽  
pp. 909-932
Author(s):  
Dennis A Romero ◽  
Damian Magill ◽  
Anne Millen ◽  
Philippe Horvath ◽  
Christophe Fremaux
Keyword(s):  
Negative Impact ◽  
Starter Culture ◽  
Starter Cultures ◽  
Host Recognition ◽  
Host Interactions ◽  
Industry Research ◽  
Host Relationships ◽  
Dairy Starter Cultures ◽  
Fermented Dairy ◽  
Dairy Starter

ABSTRACT Almost a century has elapsed since the discovery of bacteriophages (phages), and 85 years have passed since the emergence of evidence that phages can infect starter cultures, thereby impacting dairy fermentations. Soon afterward, research efforts were undertaken to investigate phage interactions regarding starter strains. Investigations into phage biology and morphology and phage–host relationships have been aimed at mitigating the negative impact phages have on the fermented dairy industry. From the viewpoint of a supplier of dairy starter cultures, this review examines the composition of an industrial phage collection, providing insight into the development of starter strains and cultures and the evolution of phages in the industry. Research advances in the diversity of phages and structural bases for phage–host recognition and an overview of the perpetual arms race between phage virulence and host defense are presented, with a perspective toward the development of improved phage-resistant starter culture systems.

scholarly journals Dissolution of Xylose Metabolism inLactococcus lactis

2000 ◽  
Vol 66 (9) ◽  
pp. 3974-3980 ◽  
Author(s):  
Karn A. Erlandson ◽  
Joo-Heon Park ◽  
Wissam ◽  
El Khal ◽  
Hsin-Hsin Kao ◽  
...  
Keyword(s):  
Stop Codon ◽  
Starter Culture ◽  
Point Mutations ◽  
Premature Stop Codon ◽  
Xylose Isomerase ◽  
Environmental Isolates ◽  
Xylose Metabolism ◽  
Sequence Comparisons ◽  
Catalytic Sites ◽  
Dairy Starter

ABSTRACT Xylose metabolism, a variable phenotype in strains ofLactococcus lactis, was studied and evidence was obtained for the accumulation of mutations that inactivate the xyloperon. The xylose metabolism operon (xylRAB) was sequenced from three strains of lactococci. Fragments of 4.2, 4.2, and 5.4 kb that included the xyl locus were sequenced from L. lactis subsp. lactis B-4449 (formerlyLactobacillus xylosus), L. lactis subsp.lactis IO-1, and L. lactis subsp.lactis 210, respectively. The two environmental isolates,L. lactis B-4449 and L. lactis IO-1, produce active xylose isomerases and xylulokinases and can metabolize xylose.L. lactis 210, a dairy starter culture strain, has neither xylose isomerase nor xylulokinase activity and is Xyl−. Xylose isomerase and xylulokinase activities are induced by xylose and repressed by glucose in the two Xyl+ strains. Sequence comparisons revealed a number of point mutations in thexylA, xylB, and xylR genes inL. lactis 210, IO-1, and B-4449. None of these mutations, with the exception of a premature stop codon in xylB, are obviously lethal, since they lie outside of regions recognized as critical for activity. Nevertheless, either cumulatively or because of indirect affects on the structures of catalytic sites, these mutations render some strains of L. lactis unable to metabolize xylose.

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