Structural characterisation of EPS of Streptococcus thermophilus S-3 and its application in milk fermentation

Folate producing ability of several strains of Bifidobacterium longum, Bifidobacterium bifidum, Streptococcus thermophilus and Propionibacterium freudenreichii subsp. shermanii was evaluated. As substrate, UHT milk with 1.5% fat content treated with additional laboratory sterilisation was used. Fermentation was conducted at 37°C and 30°C in the case of Propionibacterium. 5-Methyltetrahydrofolate (5-MTHF) concentrations were determined using HPLC method. All strains of Streptococcus thermophilus tested showed 5-MTHF production. More than six-fold increase was found in the 5-MTHF content in comparison with control (increase = 3.69 µg 5-MTHF/100 g) after 12 h fermentation. Bifidobacterium longum strains were recognised as mild folate producers with max. 73% increase in the 5-MTHF content (increase = 0.48 µg 5-MTHF/100 g) after 12 h fermentation. The Propionibacterium freudenreichii subsp. shermanii strains tested did not basically influence the 5-MTHF levels during milk fermentation. In all cases, maximum 5-MTHF concentration was reached between 6 and 12 hours of fermentation. Large differences in the 5-MTHF production were found among individual strains within species. By a careful testing of the folate production ability of microbial strains used in the production of fermented milk, an enhancement of the natural folate content can be achieved.  

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Structural characterisation of the exopolysaccharide produced by Streptococcus thermophilus EU20

Carbohydrate Research ◽

10.1016/s0008-6215(01)00052-0 ◽

2001 ◽

Vol 331 (4) ◽

pp. 413-422 ◽

Cited By ~ 40

Author(s):

Valerie M. Marshall ◽

Helen Dunn ◽

Mark Elvin ◽

Neil McLay ◽

Yucheng Gu ◽

...

Keyword(s):

Streptococcus Thermophilus ◽

Structural Characterisation

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Physiology of Streptococcus thermophilus during the late stage of milk fermentation with special regard to sulfur amino-acid metabolism

PROTEOMICS ◽

10.1002/pmic.200700489 ◽

2008 ◽

Vol 8 (20) ◽

pp. 4273-4286 ◽

Cited By ~ 36

Author(s):

Luciana Herve-Jimenez ◽

Isabelle Guillouard ◽

Eric Guedon ◽

Céline Gautier ◽

Samira Boudebbouze ◽

...

Keyword(s):

Amino Acid ◽

Late Stage ◽

Amino Acid Metabolism ◽

Acid Metabolism ◽

Streptococcus Thermophilus ◽

Sulfur Amino Acid ◽

Special Regard ◽

Milk Fermentation

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UJI ORGANOLEPTIK YOGHURT BERBAHAN BAKU SUSU KACANG KEDELAI BERDASARKAN LAMA WAKTU FERMENTASI

National Conference of Creative Industry ◽

10.30813/ncci.v0i0.1255 ◽

2018 ◽

Author(s):

Johannes Kurniawan

Keyword(s):

Lactic Acid ◽

Milk Protein ◽

Streptococcus Thermophilus ◽

Raw Material ◽

Lactobacillus Bulgaricus ◽

Milk Product ◽

Fermentation Time ◽

Milk Fermentation ◽

Vegetable Milk

ABSTRACT Yogurt is a milk product that is fermented by microbial bacteria. Fermentation of lactose produces lactic acid which acts on milk protein, making yogurt denser and has a distinctive texture, flavor and aroma. Generally yogurt is made using cow's milk, but with advances in yogurt biotechnology can also come from vegetable milk, for example soyghurt raw material for milk (soybeans) and cocoghurt (coconut milk). Data is taken from all research units, in the form of fermentation time (with treatment 0 - 24 hours). The length of time for fermentation is the length of time needed when fermentation of milk to yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus. The parameters measured in this study are the physical and organoleptic qualities of yogurt. Based on the fermentation time resulting from the fermentation of soy bean milk into yogurt 0 hours, 12 hours, and 24 hours. After doing research on the treatment of soybean milk with a treatment of 0 - 24 hours with 24 research units in getting results that there is no significant effect on fermentation treatment at 0 hours, 12 hours, and 24 hours. Obtained t value is 0.847<t. table 2.086 and sig value. 0.406> 0.05. Then it can be concluded that H0 is accepted and H1 is rejected, which means the treatment of fermentation time does not significantly affect the organoleptic quality of yogurt.Keywords: Organoleptics, Soy Beans, Soy Bean Milk, Fermentation, Yoghurt.

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Detection and classification of Streptococcus thermophilus bacteriophages isolated from industrial milk fermentation.

Applied and Environmental Microbiology ◽

10.1128/aem.60.12.4537-4543.1994 ◽

1994 ◽

Vol 60 (12) ◽

pp. 4537-4543 ◽

Cited By ~ 45

Author(s):

H Brussow ◽

M Fremont ◽

A Bruttin ◽

J Sidoti ◽

A Constable ◽

...

Keyword(s):

Streptococcus Thermophilus ◽

Milk Fermentation

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Application of Enterococcus faecium KE82, an enterocin-A-B-P-producing strain, as an adjunct culture enhances inactivation of Listeria monocytogenes during traditional PDO Galotyri cheese processing

Journal of Food Protection ◽

10.4315/jfp-20-278 ◽

2020 ◽

Author(s):

Nikoletta Sameli ◽

Panagiotis N Skandamis ◽

John Samelis

Keyword(s):

Listeria Monocytogenes ◽

Enterococcus Faecium ◽

Fermentation Process ◽

Streptococcus Thermophilus ◽

Milk Fermentation ◽

Dairy Plant ◽

Ewe's Milk ◽

Cheese Curd ◽

Enterocin A ◽

Adjunct Culture

The ability of the enterocin-A-B-P-producing Enterococcus faecium KE82 adjunct strain to inactivate Listeria monocytogenes during Galotyri PDO cheese processing was evaluated. Three artisan cheese trials from traditionally ‘boiled’ (85oC) ewe’s milk were processed. The milk cooled at 42oC was divided in two parts: A1 was inoculated with Streptococcus thermophilus ST1 and Lactococcus lactis subsp. cremoris M78, and A2 with the basic starter ST1+M78 plus the KE82 adjunct (step 1). All milks were fermented at 20-22oC for 24 h (step 2); the curds were drained at 12oC for 72 h (step 3) and then salted with 1.5-1.8% salt to obtain the fresh Galotyri cheeses (step 4), which were ripened at 4oC for 30 days (step 5). Because an artificial listerial contamination in the dairy plant was prohibited, A1 and A2 cheese milk (200-mL) or curd (200-g) portions were taken after steps 1 to 5, inoculated (3-4 log CFU/mL or g) with L. monocytogenes no.10, incubated at 37, 22, 12, and 4oC for predefined periods, and analyzed microbiologically and for pH. L. monocytogenes declined without growth in all cheese curd portions contaminated after steps 2 to 5 (pH 4.36 to 4.84), when stored at 4 or 12oC for 15 days. The final net reductions of Listeria populations were by 2.00, 1.07, 0.54 and 0.61 log units higher in the A2 than A1 curd portions after steps 2, 3, 4 and 5, respectively. As regards step 1 conducted in simulation of the whole cheese milk fermentation process, L. monocytogenes declined by 1.47 log units more in the A2 than A1 milk portions after 72 h at 22oC; however, a slight (0.6-log) growth was preceded during the first 6 h at 37oC. In conclusion, E. faecium KE82 showed growth compatibility with the starter and enhanced inactivation of L. monocytogenes across Galotyri cheese processing. Combined acid-enterocin antilisterial effects were the weakest in the fermenting milks, turned to the strongest in the unsalted fermented curds, and reduced in the salted fresh cheeses.

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Structural characterisation of the exocellular polysaccharide produced by Streptococcus thermophilus OR 901

Carbohydrate Research ◽

10.1016/s0008-6215(97)00083-9 ◽

1997 ◽

Vol 301 (1-2) ◽

pp. 41-50 ◽

Cited By ~ 56

Author(s):

William A. Bubb ◽

Tadasu Urashima ◽

Reiko Fujiwara ◽

Takayuki Shinnai ◽

Hideko Ariga

Keyword(s):

Streptococcus Thermophilus ◽

Structural Characterisation ◽

Exocellular Polysaccharide

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Changes in oxidation-reduction potential during milk fermentation by wild lactic acid bacteria

Journal of Dairy Research ◽

10.1017/s0022029916000339 ◽

2016 ◽

Vol 83 (3) ◽

pp. 387-394 ◽

Cited By ~ 4

Author(s):

Stefano Morandi ◽

Tiziana Silvetti ◽

Alberto Tamburini ◽

Milena Brasca

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Redox Potential ◽

Reduction Potential ◽

Reducing Power ◽

Streptococcus Thermophilus ◽

Reduction Activity ◽

Oxidation Reduction ◽

Milk Fermentation ◽

Oxidation Reduction Potential

Oxidation-reduction potential (Eh) is a fundamental physicochemical property of lactic acid bacteria that determines the microenvironment during the cheese manufacture and ripening. For this reason the Eh is of growing interest in dairy research and the dairy industry. The objective of the study was to perform a comprehensive study on the reduction activity of wild lactic acid bacteria strains collected in different periods (from 1960 to 2012) from Italian dairy products. A total of 709 strains belonging to Lactococcus lactis, Enterococcus durans, E. faecium, E. faecalis and Streptococcus thermophilus species were studied for their reduction activity in milk. Kinetics of milk reduction were characterised by the minimum redox potential (Eh7) and time of reaching Eh7 (tmin), the maximum difference between two measures (Δmax) and the time at which these maximum differences occurred (t*). Broad diversity in kinetic parameters was observed at both species and strain levels. E. faecalis and L. lactis resulted to be the most reducing species, while S. thermophilus was characterised by the lowest reducing power while the greatest heterogeneity was pointed out among E. durans and E. faecium strains. Considering the period of collection (1960–2012) we observed that the more recently isolated strains generally showed less reducing activity. This trend was particularly evident for the species E. durans, E. faecium and L. lactis while an opposite trend was observed in E. faecalis species. Data reported in this research provide new information for a deeper understanding of redox potential changes during milk fermentation due to bacterial growth. Gain knowledge of the redox potential of the LAB cultures could allow a better control and standardisation of cheesemaking process.

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Functional Genomic Analyses of Exopolysaccharide-Producing Streptococcus thermophilus ASCC 1275 in Response to Milk Fermentation Conditions

Frontiers in Microbiology ◽

10.3389/fmicb.2019.01975 ◽

2019 ◽

Vol 10 ◽

Cited By ~ 2

Author(s):

Qinglong Wu ◽

Hung Chu ◽

Aparna Padmanabhan ◽

Nagendra P. Shah

Keyword(s):

Streptococcus Thermophilus ◽

Functional Genomic ◽

Fermentation Conditions ◽

Milk Fermentation ◽

Genomic Analyses

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Comparative Peptidomic and Metatranscriptomic Analyses Reveal Improved Gamma-Amino Butyric Acid Production Machinery in Levilactobacillus brevis Strain NPS-QW 145 Cocultured with Streptococcus thermophilus Strain ASCC1275 during Milk Fermentation

Applied and Environmental Microbiology ◽

10.1128/aem.01985-20 ◽

2020 ◽

Vol 87 (1) ◽

Author(s):

Tingting Xiao ◽

Aixin Yan ◽

Jian-Dong Huang ◽

Erik M. Jorgensen ◽

Nagendra P. Shah

Keyword(s):

Lactic Acid ◽

Glutamic Acid Decarboxylase ◽

Streptococcus Thermophilus ◽

Acid Decarboxylase ◽

Gamma Amino Butyric Acid ◽

Content Type ◽

Amino Butyric Acid ◽

Gaba Production ◽

Milk Fermentation ◽

Acidic Conditions

ABSTRACT The high-gamma-amino butyric acid (GABA)-producing bacterium Levilactobacillus brevis strain NPS-QW 145, along with Streptococcus thermophilus (one of the two starter bacteria used to make yogurt for its proteolytic activity), enhances GABA production in milk. However, a mechanistic understanding of how Levilactobacillus brevis cooperates with S. thermophilus to stimulate GABA production has been lacking. Comparative peptidomic and metatranscriptomic analyses were carried out to unravel the casein and lactose utilization patterns during milk fermentation with the coculture. We found that particular peptides hydrolyzed by S. thermophilus ASCC1275 were transported and biodegraded with peptidase in Lb. brevis 145 to meet the growth needs of the latter. In addition, amino acid synthesis and metabolism in Lb. brevis 145 were activated to further support its growth. Glucose, as a result of lactose hydrolysis by S. thermophilus 1275, but not available lactose in milk, was metabolized as the main carbon source by Lb. brevis 145 for ATP production. In the stationary phase, under acidic conditions due to the accumulation of lactic acid produced by S. thermophilus 1275, the expression of genes involved in pyridoxal phosphate (coenzyme of glutamic acid decarboxylase) metabolism and glutamic acid decarboxylase (Gad) in Lb. brevis 145 was induced for GABA production. SIGNIFICANCE A huge market for GABA-rich milk as a dietary therapy for the management of hypertension is anticipated. The novelty of this work lies in applying peptide profiles supported by metatranscriptomics to elucidate (i) the pattern of casein hydrolysis by S. thermophilus 1275, (ii) the supply of peptides and glucose by S. thermophilus 1275 to Lb. brevis 145, (iii) the transportation of peptides in Lb. brevis and the degradation of peptides by this organism, which was reported to be nonproteolytic, and (iv) GABA production by Lb. brevis 145 under acidic conditions. Based on the widely reported contribution of lactic acid bacteria (LAB) and GABA to human health, the elucidation of interactions between the two groups of bacterial communities in the production of GABA-rich milk is important for promoting the development of functional dairy food and may provide new insight into the development of industrial GABA production.

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