Rapid enzymatic method for biotyping and control of lactic acid bacteria used in the production of yogurt and some cheeses

Bianchi-Salvadori, B.

doi:10.1016/0168-1605(95)00029-j

Cited by 19 publications

(10 citation statements)

References 6 publications

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“…In this case, a mild heat pretreatment gave a final product with a pH value higher than that obtained after a severe heat pretreatment. The different behavior of the starters used is in agreement with the results of Bianchi-Salvadori et al [14], Stefanitsi and Garel [15], and Stefanitsi et al [22].…”

Section: Ph-time Dependence Of Fermentationsupporting

confidence: 88%

“…As observed with yoghurt prepared by using YC-191 starter, both b-casein and a S -caseins were more susceptible to proteolytic degradation in the samples prepared from ovine milk submitted to a higher heat pretreatment. Generally, most important changes are due to the proteolytic activity of L. bulgaricus that possesses greater endopeptidase activity than S. thermophilus [14]. Hence, higher proteolytic activity of the starter YC-191 on whey proteins is due to the higher proteolytic activity of its lactobacillar component.…”

Section: Evolution Of Proteins During the Storage Of Yoghurtsmentioning

confidence: 98%

“…On one hand, S. thermophilus is considered to generate bigger exopeptidase activity than L. bulgaricus but only a limited endopeptidase activity. On the other hand, L. bulgaricus produces higher endopeptidase activities than S. thermophilus, being able to hydrolyze caseins into polypeptides more accessible to the exopeptidases of S. thermophilus producing free amino acids [14]. Caseinolytic activity of L. bulgaricus degrades intact caseins with a significant preference for b-casein and with enhanced activity at lower pH (a 5.0) suggesting that these proteases could be involved in the later stages of fermentation [15].…”

Section: Introductionmentioning

confidence: 98%

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Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage

El-Zahar

Chobert²,

Sitohy

et al. 2003

Nahrung

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Yoghurts are mostly produced from cow milk and to a very limited extent from ewe milk. The evolution of caseins and whey proteins in ovine milk submitted to different thermal treatments (63 degrees C/30 min; 73 degrees C/15 min; 85 degrees C/10 min or 96 degrees C/5 min) was followed during fermentation of yoghurts and during their storage up to 14 days, using two different sets of starters. One set of starter LAB was a "ropy" culture (YC-191), which is a well-defined mixed strain culture containing Streptococcus thermophilus ST-143 and Lactobacillus delbrueckii subsp. bulgaricus (LB-18 and LB-CH2). The other set of starter bacteria (YC-460) was a standard yoghurt culture("non-ropy") containing mixed strain culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Contents of free amino groups in produced yoghurts increased gradually during the fermentation, up to a maximal value obtained after 4 h fermentation, then they did not change significantly during storage of yoghurt produced with YC-191 starter. In contrary, a large drop in the amount of free amino groups was observed in the first 24 h of storage in the case of yoghurt made with YC-460 indicating that microorganisms continue still to grow in low temperatures. During fermentation and storage of both yoghurt types, alpha-lactalbumin was hydrolyzed to a slightly bigger extent than beta-lactoglobulin. During fermentation, beta-casein was slightly more degraded than alpha(s)-caseins; however, the opposite was observed during storage up to 14 days. Generally, a more intense heat pretreatment led to a higher degradation of whey proteins and caseins during fermentation and storage. Differences in proteolytic activity between the two starters used (whey proteins more degraded by YC-191; caseins more degraded by YC-460) may lead to improvement in production and formulation of yoghurts differing in their physicochemical and rheological properties.

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Section: Ph-time Dependence Of Fermentationsupporting

confidence: 88%

Section: Evolution Of Proteins During the Storage Of Yoghurtsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 98%

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Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage

El-Zahar

Chobert²,

Sitohy

et al. 2003

Nahrung

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“…bulgaricus were reported to produce AP enzymes [62]. This raises the interesting possibility that some yogurts may contain microbial AP.…”

Section: Many Milk and Dairy Components Stimulate Intestinal Alkalinementioning

confidence: 98%

Dairy products and the French paradox: Could alkaline phosphatases play a role?

Lallès

2016

Medical Hypotheses

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“…Perhaps the most commercially useful of such studies have been those based on milk acidi¢cation rates [2,3]. Other methods have relied on serotyping [4], membrane protein analysis [5] and enzymatic pro¢ling [6]. From a commercial perspective, it is important that new strains of S. thermophilus can be rapidly identi¢ed as such and to this end several S. thermophilus speci¢c DNA probes have been developed.…”

Section: Introductionmentioning

confidence: 99%

Comparison of Streptococcus thermophilus strains by pulse field gel electrophoresis of genomic DNA

O'Sullivan¹

1998

FEMS Microbiology Letters

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Pulse field gel electrophoresis (PFGE) was utilised to compare the genomes of 16 Streptococcus thermophilus cultures from yoghurt, cheese, laban and dahi after digestion with the restriction endonucleases, SfiI, SmaI and BssHII. PFGE profiles could be used for strain identification and were also useful in predicting relatedness of certain strains. Genetic variations between specific morphotypes of a highly proteolytic culture were not detectable by PFGE in this study. Statistical analysis of SmaI restriction patterns enabled the clustering of strains into two groups which corresponded with biochemical properties of the strains examined and suggested that PFGE profiles could be useful in predicting biochemical characteristics. z 1998 Federation of European Microbiological Societies. Published by Elsevier Science B.V. All rights reserved.

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Rapid enzymatic method for biotyping and control of lactic acid bacteria used in the production of yogurt and some cheeses

Cited by 19 publications

References 6 publications

Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage

Proteolytic degradation of ewe milk proteins during fermentation of yoghurts and storage

Dairy products and the French paradox: Could alkaline phosphatases play a role?

Comparison of Streptococcus thermophilus strains by pulse field gel electrophoresis of genomic DNA

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