Bioprospecting of strains of Streptococcus thermophilus from Indian fermented milk products for folate production

Iyer, Ramya; Tomar, Sudhir Kumar; Mohanty, Ashok Kumar; Singh, Prashant; Singh, Rameshwar

doi:10.1007/s13594-011-0011-z

Cited by 12 publications

(3 citation statements)

References 18 publications

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“…The lacS gene is organised in an operon with the β-galactosidase-encoding gene, lacZ , similar to the system in Lactobacillus delbrueckii (Schroeder et al 1991 ). The lacZ gene in S. thermophilus is well conserved and has been used for PCR-based identification purposes of S. thermophilus from fermented dairy products (Lick et al 1996 ) and for the isolation of folate-producing S. thermophilus strains from Indian fermented milk products (Iyer et al 2011 ).…”

Section: Next-generation Sequencing (Ngs) Approachesmentioning

confidence: 99%

Next-generation sequencing as an approach to dairy starter selection

Kelleher

Murphy

Mahony

et al. 2015

Dairy Sci. & Technol.

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Lactococcal and streptococcal starter strains are crucial ingredients to manufacture fermented dairy products. As commercial starter culture suppliers and dairy producers attempt to overcome issues of phage sensitivity and develop new product ranges, there is an ever increasing need to improve technologies for the rational selection of novel starter culture blends. Whole genome sequencing, spurred on by recent advances in next-generation sequencing platforms, is a promising approach to facilitate rapid identification and selection of such strains based on gene-trait matching. This review provides a comprehensive overview of the available methodologies to analyse the technological potential of candidate starter strains and highlights recent advances in the area of dairy starter genomics.

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Section: Next-generation Sequencing (Ngs) Approachesmentioning

confidence: 99%

Next-generation sequencing as an approach to dairy starter selection

Kelleher

Murphy

Mahony

et al. 2015

Dairy Sci. & Technol.

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“…2 In bacteria, there are two types of synthesized folate, namely intracellular and extracellular folate. Intracellular folate is mostly present in the form of pteroilpentaglutamate (5 glutamate residues), whereas extracellular folate tends to be in 21,32,37 Based on its variations, natural folate has different stability. The stability order is 5-FTHF> 5-MTHF> THF, studied during fruit and vegetable processing.…”

Section: Folates: Types Sources and Stabilitymentioning

confidence: 99%

Fermentation of Milk Using Folate-Producing Lactic Acid Bacteria to Increase Natural Folate Content: A Review

Mahara¹,

Nuraida²,

Lioe³

2019

J Apple Biotechnol Rep

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Introduction Folate or vitamin B9 is a water-soluble vitamin composed of several conjugated molecules namely pteridine ring, paraaminobenzoic acid (PABA), and glutamic acid. 1,2 Folate is required for normal cell fission and growth. It functions as a cofactor involved in various metabolic reactions in the body, such as synthesis, repair, DNA methylation reactions; nucleotide synthesis; and amino acid metabolism. 3,4 Folate is needed in a certain amount, especially during pregnancy and lactating period. The daily recommended intake of folate are 65 µg/d of dietary folate equivalents (DFEs) for 0-6 month infants as adequate intake (AI), 80 µg DFE for 7-12 month infants (AI), 150 µg DFE for 1-3 year old children as recommended dietary allowance (RDA), 200 µg DFE for 4-8 year old children (RDA), 300 µg DFE for 9-13 year old children (RDA), 400 µg DFE for 14-18 year old teens (RDA), 400 µg DFE for adults 19 years old and older (RDA), 500 µg DFE for lactating women (RDA), and 600 µg DFE for pregnant women (RDA). 5 If folate requirement is not sufficiently met, the body will experience folate deficiency and trigger various diseases such as anemia, neural tube defects, homocysteinemia, cardiovascular disease, and cancer. 4,6-9 Folate cannot be produced in the body, therefore, it must be obtained from food intake. It is naturally present in various types of food, such as cereals, fruits, vegetables, spices, nuts, eggs, and cheese. 10 However, natural folate has unstable properties, and its content is easily reduced during washing and processing. 11,12 Alternatively, folic acid, a synthetic form of folate, is generally chosen as the main source in fulfilling the daily needs as a food fortificant and food supplement due to its stability. 13,14 However, the metabolic process of folic acid in the body is relatively slow hence the body is not able to completely convert folic acid in large quantities. This results in a substantial accumulation of unmetabolized folic acid in cells. High levels of unmetabolized folic acid in the blood will cause a variety of metabolic disorders, such as masking symptoms of vitamin B12 deficiency, cognitive impairment, reducing the immune system, and cancer. 15,16 The emergence of health problems related to the use of synthetic folate has prompted many researchers to look for other, more stable, safer and more efficient sources of natural folate. Lactic acid bacteria (LAB) are known to produce folate both intracellularly and extracellularly. 12,17-19 Intracellular folate is in the intact cells, while extracellular folate is secreted to the growth medium. Extracellular folate is in the form of monoglutamate, thus it has a higher bioavailability compared to intracellular folate which is in the form of polyglutamate. Polyglutamate requires an enzymatic conjugation process

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“…Yogurt is commonly produced using two specific types of lactic acid bacteria (LAB), Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) (Regazzo et al 2010; Iyer et al 2011; Ng et al 2011). These bacteria have a strong and efficient symbiosis, as demonstrated by the rapid growth of both bacteria and production of new molecular structures.…”

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confidence: 99%

Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula

Muñoz¹,

Guerrero

González‐Torres

et al. 2016

Journal of Dairy Research

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Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus johnsonii and Streptococcus thermophilus (La1-St). The Lc1-St inoculum reached the aggregation system faster (30-80 min) than Lb-St (120-210 min) and La1-St (160-220 min), however, the production of exopolysaccharides and organic phosphates was delayed as a consequence of the lack of synergy between Lc1 and St.

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Bioprospecting of strains of Streptococcus thermophilus from Indian fermented milk products for folate production

Cited by 12 publications

References 18 publications

Next-generation sequencing as an approach to dairy starter selection

Next-generation sequencing as an approach to dairy starter selection

Fermentation of Milk Using Folate-Producing Lactic Acid Bacteria to Increase Natural Folate Content: A Review

Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula

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