Determination of the essential nutrients required for milk fermentation by Lactobacillus plantarum

Ma, Castello; Cheng, Gordon; Liu, Zhenmin; Gong, Guangyu; Chen, Zhengjun

doi:10.1016/j.lwt.2015.09.003

Cited by 29 publications

(39 citation statements)

References 30 publications

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“…Lactobacillus plantarum was unable to grow well in reconstituted skim milk, in line with relevant report (Ma et al, 2016). The stimulatory effect on L. plantarum ST-III fermentation was possibly due to the components of the tomato juice, such as amino acids and trace amounts of nucleic acids.…”

Section: Resultssupporting

confidence: 85%

“…A study by Sorrequieta et al (2010) reported that tomato had a certain amount of amino acids, and Johnson et al (2013) found that tomatoes a certain amount of purines. Both amino acids and purines are essential for L. plantarum ST-III propagation (Ma et al, 2016). These results indicated that the trace amount of amino acids and purines in tomato juice can promote the growth of L.…”

Section: Resultsmentioning

confidence: 79%

“…However, it does not multiply well in milk, and its acidification ability is too weak to clot milk (Wang et al, 2011). According to previous research (Ma et al, 2016), L. plantarum ST-III cannot grow well in milk without six key amino acids (Ile, Leu, Val, Tyr, Met, and Phe) and at least one purine. Conversely, most vegetables and fruits contain purines and free amino acids, making them good supplementary candidates for milk fermentation (Kuwaki et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

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Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

Wang¹,

Ma²,

Gong

et al. 2019

Food Sci Biotechnol

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This study evaluated the influence of tomato juice enriched with the probiotic strain Lactobacillus plantarum ST-III on the flavor and health-promoting effects of fermented skim milk. Fermentation parameters, such as titratable acidity, viable cell counts, antioxidant activity, and volatile components, were examined. The viable bacterial cell counts of 40% tomato juice samples were significantly higher than those in the control group, peaking at 1.09 9 10 9 CFU/mL after 48 h, and the titratable acidity was increased by 2.76-fold versus the control value. The antioxidant ability of fermented milk was correlated with the tomato juice content in addition to fermentation time in the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing/antioxidant power assays; for these methods, the scavenging activities of 40% samples were 1.18and 1.28-fold higher than the control values, respectively, at 24 h. Moreover, abundant flavor components, especially aldehydes, were detected after the addition of L. plantarum ST-III-supplemented tomato juice.

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Section: Resultssupporting

confidence: 85%

Section: Resultsmentioning

confidence: 79%

Section: Introductionmentioning

confidence: 99%

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Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

Wang¹,

Ma²,

Gong

et al. 2019

Food Sci Biotechnol

Self Cite

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“…Many studies have focused on employing single omission and addition techniques to optimize the concentrations of essential and stimulatory compounds for LAB growth (Chengjie, Guojun, Zhenmin, Guangyu, & Zhengjun, 2016;Guiying, Mills, & Block, 2009;Letort & Juillard, 2001). Current knowledge of the nutrient requirements of S. thermophilus is insufficient, especially the consumption rate of amino acids, vitamins, ions, purines, and pyrimidine at various average growth rates with the culture time and biomass.…”

Section: Introductionmentioning

confidence: 99%

Profiles of Streptococcus thermophilus MN‐ZLW‐002 nutrient requirements in controlled pH batch fermentations

et al. 2018

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“…Lactobacillus plantarum is a flexible and versatile species that grows in diverse environment niches, such as fermented food products, meat, and plant materials (Ma et al, 2016), and it is frequently considered a natural inhabitant of the human gastrointestinal tract (Costa et al, 2014). It has been used in human clinical trials to promote a beneficial effect on the immune system, to alleviate intestinal disorders, and to reduce the risk of cardiovascular disease.…”

Section: Introductionmentioning

confidence: 99%

Characterization and adsorption of Lactobacillus virulent phage P1

Chen

Yang

Zhang

et al. 2016

Journal of Dairy Science

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Bacteriophage infection of lactic acid bacteria is considered an important problem worldwide in the food fermentation industry, as it may produce low quality or unsafe foods, cause fermentation failure, and result in economic losses. To increase current knowledge on the properties of Lactobacillus virulent phages, we evaluated the effect of divalent cations, temperature, pH, and chloramphenicol on the adsorption ability of Lactobacillus virulent phage P1. Phage P1 was isolated from the abnormal fermentation liquid of Lactobacillus plantarum IMAU10120. The results showed that this phage belonged to the Siphoviridae family. The latent period of this phage was 45min, and the burst time was 90min. Burst size was 132.88±2.37 phage counts expressed per milliliter per infective center. This phage showed good tolerance at different temperatures, but incubation at 50°C only affected its adsorption. Adsorption rate reached a maximum value between 30 and 42°C. A high adsorption value of phage infectivity was obtained from pH 6 to 8. Moreover, calcium ions promoted and increased the adsorption capacity of phage P1, but magnesium ions had negative effects. Chloramphenicol had no effect on phage adsorption. This study increased current knowledge on the characterization and biological aspects of Lactobacillus virulent phages, and may provide some basic information that can be used to design successful antiphage strategies in the food industry.

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Determination of the essential nutrients required for milk fermentation by Lactobacillus plantarum

Cited by 29 publications

References 30 publications

Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

Fermentation parameters, antioxidant capacities, and volatile flavor compounds of tomato juice–skim milk mixtures fermented by Lactobacillus plantarum ST-III

Profiles of Streptococcus thermophilus MN‐ZLW‐002 nutrient requirements in controlled pH batch fermentations

Characterization and adsorption of Lactobacillus virulent phage P1

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