Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillushelveticus in milk

Abstract

The aim of the research was to explore the effect of carbon sources on the proliferation of Lactobacillus helveticus. In this study, lactose was added to skim milk medium and the effects of carbon sources on the growth and proliferation of Lactobacillus helveticus in low‐ and high‐sugar media were compared from the aspects of metabolism‐related enzyme activity, proteomics, and transcriptomics. The results showed that under high‐sugar conditions, the rate of substance transport to cells and the Embden–Meyerhof–Parnas (EMP) pathway were significantly accelerated. The synthesis and metabolism of cells were significantly enhanced, which was beneficial to the rapid proliferation of cells. By increasing the lactose concentration in the medium and optimizing the culture method, the cell density of Lactobacillus helveticus reached 3.98 × 109 CFU/ml; a good proliferation effect was obtained.

Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps

“…Lactobacillus fermentation is one of the oldest, most economical and most valuable biotechnological method employed in fruits for maintaining security and shelf life and improving the nutrition and flavour (Septembre‐Malaterre et al ., 2018). By lactobacillus fermentation, the nutrition density was increased through decreasing the sugar content, increasing the content of protein and peptide and restoring the content of vitamin C (Zang et al ., 2021). More importantly, through fermentation, the antioxidant activity could be changed.…”

Mapping a sustainable approach: biosynthesis of lactobacilli-silver nanocomposites using whey-based medium for antimicrobial and bioactivity applications

“…The results suggest that, compared with MRSB, which is commonly used as a standard laboratory medium for growth and biosynthesis, WBM can significantly enhance the growth and biomass yield of all five tested lactobacilli. This is likely due to the unique components in WBM that can optimize the proliferation and productivity of lactobacilli strains during biosynthesis [ 36 – 38 ].…”

“…Lactose, the primary carbon source in the WBM, is a crucial factor in the proliferation of lactobacilli cells. In addition, WBM fortification with glucose had enhanced growth and AgNCs biosynthesis in several lactobacilli strains, including Lb rhamnosus, Lb acidophilus, Lb casei, Lb plantarum, Lb ruminis, Lb paracasei subsp paracasei, Lb delbrueckii, Lb helveticus, and Lb reuteri [ 36 , 39 ]. Another unique component is nutrient-rich peptides (bioactive peptides) and amino acids in whey, which may be present at 0.6–0.8% w/v and stimulate lactobacilli cells abundance [ 40 ].…”