Growth of Lactobacillus bulgaricus in Milk. 1. Cell Elongation and the Role of Formic Acid in Boiled Milk

Suzuki, Ichirou; Kato, Shintaro; Kitada, Tokuzou; Yano, Nobuhiro; Morichi, Toshiki

doi:10.3168/jds.s0022-0302(86)80407-6

Cited by 29 publications

(16 citation statements)

References 13 publications

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“…Formic acid production (0.05%) was higher than amounts generally needed to promote growth of L. delbrueckii subsp. bulgaricus (<0.01%) (19). Fumaric acid production was observed in small amounts (maximum, 0.004%).…”

Section: Methodsmentioning

confidence: 95%

Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

Audet

Paquin

Lacroix

1989

Appl Environ Microbiol

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Cells of Streptococcus salivarius subsp. thermophilus and Lactococcus lactis subsp. lactis entrapped in K-carrageenan-locust bean gum gel performed similarly to free cells in the conversion of lactose to lactic acid. Bead diameter influenced the fermentation rate. Cells entrapped in smaller beads (0.5 to 1.0 mm) showed higher release rates, higher lactose, glucose, and formic acid utilization, higher galactose accumulation, and higher lactic acid production than did cells entrapped in larger beads (1.0 to 2.0 mm). Values for smaller beads were comparable with those for free cells. Immobilization affected the fermentation rate of lactic acid bacteria, especially Lactobacillus delbrueckii subsp. bulgaricus. Entrapped cells of L. delbrueckii subsp. bulgaricus demonstrated a lower lactic acid production than did free cells in batch fermentation. The kinetics of the production of formic and pyruvic acids by L. lactis subsp. lactis and S. salivarius subsp. thermophilus are presented.

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Section: Methodsmentioning

confidence: 95%

Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

Audet

Paquin

Lacroix

1989

Appl Environ Microbiol

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“…In our study, Lactobacillus was the predominant genus in WS (average ± SEM: 9.87% ± 3.49%) and RS (0.36% ± 0.13%) samples in this study (Figure 3). Moreover, formic acid can stimulate RNA synthesis in cells (Suzuki et al, 1986), which can also influence the bacterial community structure in sufu. Evaluation of the relative influence of the bacterial composition on the concentration of formic acid showed that Streptococcaceae and Moraxellaceae had the highest relative influence (12.84% and 8.75%, respectively; Supplementary Figure S6).…”

Section: Correlations Between Bacterial Communities and Metabolitesmentioning

confidence: 99%

High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Tan

et al. 2020

Front. Microbiol.

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Sufu is a traditional fermented soybean food produced in China. However, the microbial compositions and metabolites of different types of sufu have not been studied in detail. Accordingly, in this study, we evaluated the differences in bacterial communities and metabolites between commercial red sufu (RS) and white sufu (WS). Principal coordinate analysis and the unweighted pair group method with arithmetic means analysis of 16S rRNA genes revealed that the bacterial community structures of RS and WS differed dramatically. At the phylum level, the relative abundances of Firmicutes and Proteobacteria were significantly different between RS and WS (P < 0.01). Moreover, the abundances of Lactococcus and Tetragenococcus genera were significantly different between RS and WS (P < 0.01). Among metabolites, most free amino acids, few of volatile flavor compounds, and some organic acids showed significant differences between RS and WS (P < 0.05). Additionally, correlations between microbiota and metabolites were determined. Aggregated boosted tree analysis showed that formic acid had the highest relative influence (20.27%) on bacterial community diversity (Chao 1), following by arginine (5.38%), propanol (4.57%), oxalic acid (4.46%), and hexanol (4.43%). Moreover, Streptococcaceae and Moraxellaceae had the highest relative influence on the concentration of formic acid (12.84% and 8.75%, respectively). The profiles obtained in this study improve our understanding of the relationships between bacterial flora and metabolites in different types of sufu. These findings may help us interpret the roles of bacterial communities in the flavor and characteristics of sufu.

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“…In this symbiosis, it has been demonstrated that formic acid, folic acid [2], pyruvic acid, and carbon dioxide [3] [4] are generated by S. thermophilus during an early phase; subsequently, peptides and amino acids are generated by L. bulgaricus. Formic acid has been shown to be an essential element for bacterial growth, because formic acid produced by S. thermophilus is used as precursor of the purine bases required for DNA replication and cell proliferation by L. bulgaricus [5] [6]. In the case of dairy products, some formic acid is generated upon heat treatment of milk; thus, abiotic formation of endogenous formic acid (during sterilization of the milk substrate) contributes to the growth of yogurt starters.…”

Section: Introductionmentioning

confidence: 99%

Influence of Different Sterilization Conditions on the Growth and Exopolysaccharide of Streptococcus thermophilus and Co-Cultivation with Lactobacillus delbrueckii subsp. bulgaricus OLL1073R-1

Nishimura¹,

Makino²,

Kimura³

et al. 2015

AiM

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The sterilization conditions between experiment and dairy industrial level are different and concern about influence on product's qualities. In this study, the fermentation properties of Streptococcus thermophilus, alone and in combination with Lactobacillus delbrueckii subsp. bulgaricus, were evaluated in skim milk that had been subjected to distinct sterilization conditions. Growth, organic acid generation, and EPS production were determined using pasteurized or autoclaved milk. When S. thermophilus was cultivated in pasteurized skim milk, the growth was strain-dependent. On the other hand, growth of S. thermophilus was accelerated in autoclaved milk. Exocellular polysaccharide (EPS) production by L. bulgaricus was not affected by the combination of S. thermophilus strains. Thus, we observed that yogurt fermented by L. bulgaricus was minimally affected by the combination of S. thermophilus strains; growth of L. bulgaricus was maintained under the constant environment. These results should facilitate the development of fermented milk produced from L. bulgaricus in the dairy industry.

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Growth of Lactobacillus bulgaricus in Milk. 1. Cell Elongation and the Role of Formic Acid in Boiled Milk

Cited by 29 publications

References 13 publications

Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Influence of Different Sterilization Conditions on the Growth and Exopolysaccharide of <i>Streptococcus thermophilus</i> and Co-Cultivation with <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> OLL1073R-1

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Growth of Lactobacillus bulgaricus in Milk. 1. Cell Elongation and the Role of Formic Acid in Boiled Milk

Cited by 29 publications

References 13 publications

Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

Sugar Utilization and Acid Production by Free and Entrapped Cells of Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactococcus lactis subsp. lactis in a Whey Permeate Medium

High-Throughput Sequencing and Metabolomics Reveal Differences in Bacterial Diversity and Metabolites Between Red and White Sufu

Influence of Different Sterilization Conditions on the Growth and Exopolysaccharide of &lt;i&gt;Streptococcus thermophilus&lt;/i&gt; and Co-Cultivation with &lt;i&gt;Lactobacillus delbrueckii&lt;/i&gt; subsp. &lt;i&gt;bulgaricus&lt;/i&gt; OLL1073R-1

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Influence of Different Sterilization Conditions on the Growth and Exopolysaccharide of <i>Streptococcus thermophilus</i> and Co-Cultivation with <i>Lactobacillus delbrueckii</i> subsp. <i>bulgaricus</i> OLL1073R-1