scholarly journals Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in Swiss-type cheese

2016 ◽  
Vol 99 (4) ◽  
pp. 2625-2640 ◽  
Author(s):  
Daniel J. O’Sullivan ◽  
Paul L.H. McSweeney ◽  
Paul D. Cotter ◽  
Linda Giblin ◽  
Jeremiah J. Sheehan
Keyword(s):  
Lactobacillus Casei ◽  
Lactobacillus Helveticus ◽  
Eye Formation

III. LIPOLYTIC ACTIVITY1

1971 ◽  
Vol 34 (2) ◽  
pp. 69-73 ◽  
Author(s):  
Antonieta Gaddi Angeles ◽  
E. H. Marth
Keyword(s):  
Fatty Acids ◽  
Soybean Oil ◽  
Free Fatty Acids ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Brevis ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
Lactobacillus Pentosus ◽  
Streptococcus Lactis

The following lactic acid bacteria, when tested with the agar-well method, were able to hydrolyze tributyrin and triolein, but not soybean oil: Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus pentosus, and Lactobacillus brevis. Tributyrin only was hydrolyzed by Lactobacillus helveticus. Some free fatty acids were liberated by L. casei, L. delbrueckii, and S. thermophilus in soymilk (1.9% soybean lipids) and in MRS broth fortified with 2.0% soybean oil during a 14-day period of incubation. Although L. casei and L. delbrueckii were more active in soymilk than was S. thermophilus, they released about 10% of the amount of free fatty acids liberated by Candida lipolytica during a similar incubation period.

Effect of Auxiliary Starters on Quality of the Reduced Fat Mozzarella Cheese

2011 ◽  
Vol 393-395 ◽  
pp. 678-683
Author(s):  
Hui Ping Liu ◽  
Chun Ling Cao ◽  
Ling Ji ◽  
Yi Wen Xu ◽  
Feng Ru Wei
Keyword(s):  
Milk Fat ◽  
Lactobacillus Casei ◽  
Corn Oil ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Bulgaricus ◽  
Control Group ◽  
Mozzarella Cheese ◽  
Reduced Fat ◽  
Fat Substitutes

The choice of strains directly relate to the yield of cheeses, the time of processing cheeses, their maturity time, flavors, and their functional characteristics. In this paper, the main strain used to make Mozzarella cheese was TCC-3, which contain Lactobacillus bulgaricus subsp. Thermophilus and Streptococcus thermophilic subsp. while the auxiliary starters we chose were Lactobacillus casei and Lactobacillus helveticus. The reduced fat Mozzarella cheese was made from partially skimmed milk(milk containing 18 g of milk-fat L-1) and 9 g corn oil W1/O/W2 multiple emulsions(stabilized by amidated carboxymethylcellulose (CMC)), which deviated greatly from previous fat substitutes, the control group cheese was made with TCC-3 only(0.23g / 5L milk). Through mixture experiment design, we got 9 different groups, which the proportion of the three cultures was different. Through comparing natures of the 9 groups, we concluded that, the group (TCC-3: 0.005%; Lactobacillus casei: 0.004%; Lactobacillus helveticus: 0%) was the best one in improving quality, because it not only increased species of flavor compounds, but also had a great help for functional properties such as stretchability, meltability and so on. Also we confirmed that lactobacillus helveticus was not suitable for auxiliary ferment in our research.

scholarly journals Asociación del consumo de leche fermentada y la hipertensión arterial: una revisión sistemática

2018 ◽  
Author(s):  
Verónica Medina Pérez ◽  
Claudia Nelly Orozco González ◽  
Guadalupe Zúñiga Torres
Keyword(s):  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Lactobacillus Helveticus ◽  
Revisión Sistemática

El objetivo de este trabajo es identificar el consumo de leche fermentada en personas hipertensas en diferentes poblaciones a nivel internacional con el fin de conocer sus efectos sobre la presión arterial. Para la metodología, se realizó una búsqueda en la base de datos PubMed, en la que solo se incluyeron ensayos clínicos en humanos. Entre los resultados obtenidos se muestra que la fermentación más utilizada en las investigaciones fue a partir de Lactobacillus helveticus con tripeptidos bioactivos añadidos con Isoleucina-Prolina-Prolina y Valina-Prolina-Prolina (IPP y VPP); también se utilizaron leches fermentadas a partir de Lactobacillus casei strain Shirota (LcS), Lactobacillus planetarium A7, Lactococcus lactis YIT 2027, Lactobacillus casei TMC0409 y Streptococus thermophilus (TMC) 1543. Se observaron mejores beneficios en la disminución de presión arterial en aquellas intervenciones donde fueron utilizados los tripeptidos IPP y VPP.

scholarly journals Suplementação com probióticos e depressão: estratégia terapêutica?

2019 ◽  
Vol 28 (1) ◽  
pp. 31
Author(s):  
Ana Letícia Ferreira de Moraes ◽  
Rosana Gomes Arruda Leite Bueno ◽  
Marta Fuentes-Rojas ◽  
Adriane Elisabete Costa Antunes
Keyword(s):  
Lactobacillus Acidophilus ◽  
Lactobacillus Casei ◽  
Bifidobacterium Longum ◽  
Bifidobacterium Bifidum ◽  
Lactobacillus Helveticus ◽  
Bifidobacterium Lactis

Evidências crescentes de que a microbiota intestinal pode influenciar no funcionamento do sistema nervoso central levaram à hipótese de que a suplementação com microrganismos chave pode ter um efeito positivo no tratamento da depressão. O objetivo desta revisão foi compilar dados da literatura científica sobre o impacto do uso de probióticos como estratégia terapêutica nos desfechos depressão e sintomas depressivos em humanos. As evidências compiladas nesta revisão indicam que a suplementação com probióticos apresenta potencial promissor como terapia adjuvante no tratamento dos sintomas associados ao transtorno de Depressão Maior e, principalmente, como ação preventiva de quadros depressivos em indivíduos saudáveis ou com depressão leve. O estado da arte aponta para o potencial efeito psicobiótico de determinadas culturas, tais como as espécies Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus helveticus, Bifidobacterium lactis, Bifidobacterium longum e Bifidobacterium bifidum recomendando-se para os próximos estudos a ênfase nas cepas específicas, dosagem e tempo de consumo para obtenção dos efeitos sobre o eixo intestino-cérebro.

EFFECT OF INCUBATION TEMPERATURE ON ACID AND FLAVOR PRODUCTION IN MILK BY LACTIC ACID BACTERIA1

1972 ◽  
Vol 35 (4) ◽  
pp. 242-244 ◽  
Author(s):  
S. M. Dutta ◽  
R. K. Kuila ◽  
B. C. Arora ◽  
B. Ranganathan
Keyword(s):  
Lactobacillus Casei ◽  
Incubation Temperature ◽  
Titratable Acidity ◽  
Streptococcus Thermophilus ◽  
Starter Cultures ◽  
Lactobacillus Helveticus ◽  
Volatile Acidity ◽  
Significant Difference ◽  
Acetoin Production ◽  
Incubation Temperatures

The effect of incubation temperature on acid and flavor production by 8 lactic starter cultures was studied. Higher titratable acidity was produced at 22 than at 30 C by Streptococcus cremoris, while a reverse trend was observed with Streptococcus diacetilactis. With Streptococcus thermophilus, Lactobacillus casei, and Lactobacillus helveticus, increasing the incubation temperature from 37 to 42 C retarded acid production by 8.54, 31.8, and 37.4%, respectively. Volatile acidity increased at higher incubation temperatures in some cultures, while in others, a significant decrease was observed. Higher diacetyl production was noted when S. diacetilactis was incubated at 22 C, as compared to 30 C, while the reverse occurred with S. thermophilus. Acetoin production by S. diacetilactis was enhanced 7-fold by increasing the incubation temperature from 22 to 30 C. No significant difference was noted in proteolytic activity of all cultures, regardless of incubation temperature.

scholarly journals Probiotic Properties and Immunomodulatory Activity of Lactobacillus Strains Isolated from Dairy Products

2021 ◽  
Vol 9 (4) ◽  
pp. 825
Author(s):  
Luz María Rocha-Ramírez ◽  
Ulises Hernández-Chiñas ◽  
Silvia Selene Moreno-Guerrero ◽  
Arturo Ramírez-Pacheco ◽  
Carlos A. Eslava
Keyword(s):  
Dairy Products ◽  
Lactobacillus Casei ◽  
Bacterial Infections ◽  
Pathogenic Bacteria ◽  
Cultured Cells ◽  
Sodium Dodecyl ◽  
Lactobacillus Rhamnosus ◽  
Lactobacillus Helveticus ◽  
Immunomodulatory Activity ◽  
Probiotic Properties

Lactobacilli species are an effective biotherapeutic alternative against bacterial infections and intestinal inflammatory disorders. However, it is important to evaluate their beneficial properties, before considering them as probiotics for medical use. In this study we evaluated some probiotic properties of Lactobacillus rhamnosus GG, Lactobacillus rhamnosus KLSD, Lactobacillus helveticus IMAU70129, and Lactobacillus casei IMAU60214 previously isolated from dairy products and as control Lactobacillus casei Shirota. Experimental evaluations revealed that all strains expressed hydrophobicity (25–40%), auto-aggregation (55–60%), NaCl tolerance (1–4%), adhesion to Caco-2 cells (25–33%), partial inhibition on adherence of Escherichia coli ATCC 35218, Salmonella Typhimurium ATCC 14028, and Staphylococcus aureus ATCC 23219. Cell-free supernatants (CFS) of Lactobacilli also inhibit growth of these pathogens. In immunomodulatory properties a reduction of interleukin-8 (IL-8) and nitric oxide (NO) release was observed in assays with Caco-2 cells stimulated with interleukin-1β (1 ng/mL), or lipopolysaccharide (0.1 µg/mL). On the other hand, the damage induced to Caco-2 cells with sodium dodecyl sulfate (SDS) was attenuated when the cultured cells were pretreated with L. rhamnosus KLDS, L. helveticus IMAU70129 and L. casei IMAU60214. These Lactobacilli possess probiotic properties determined by both an antagonistic activity on pathogenic bacteria and reduction in the inflammatory response of cells treated with SDS, a pro-inflammatory stimulant.

scholarly journals Hydrolysis of κ-casein in solution by chymosin, plasmin, trypsin and Lactobacillus -proteinases

1993 ◽  
Vol 2 (6) ◽  
pp. 489-496 ◽  
Author(s):  
Anne Pihlanto-Leppälä ◽  
Eero Pahkala ◽  
Veijo Antila
Keyword(s):  
Proteolytic Activity ◽  
Lactobacillus Casei ◽  
Terminal Region ◽  
Lactobacillus Helveticus ◽  
Cell Free Extract ◽  
Enzyme Substrate ◽  
A Cell ◽  
Substrate Ratio ◽  
Almost All ◽  
Hydrolysis Of

The aim of this study was to examine the enzymatic hydrolysis of κ-casein by isolating and identifying the released peptides. The enzymes employed in the study were chymosin, plasmin and trypsin, as well as a cell-free extract from three Lactobacillus helveticus and nine Lactobacillus casei strains. The findings showed that the bond most sensitive to the proteolytic activity of chymosin was the Phe 105-Met 106. After 24 hours of hydrolysis a few other bonds in the casein macropeptide were also cleaved. Plasmin was found to have weak proteolytic activity under the conditions of this study. When the enzyme-substrate ratio was raised from 1:200 to 1:50, a few peptides were released from the N-terminal region. Trypsin was found to hydrolyze several κ-casein bonds, and peptides were released from almost all regions of the protein. The proteases of Lactobacillus had less effect than chymosin, plasmin or trypsin. The strains could be divided into three categories. L. helveticus strains had activity on bonds in the mid-section and C-terminal region, L. casei strains EB, P3, P8 and A 1 had activity on bonds in the N- and C-terminal regions, while L. casei A5 and M9 had activity only on bonds in the C-terminal region.

Sign in / Sign up

Export Citation Format

Share Document