SDS-solubilized whole-cell protein patterns ofStreptococcus salivariussubsp.thermophilusandLactobacillus delbrueckiisubsp.bulgaricusisolated from Greek yogurts

Zourari, A.; Commissaire, Jacqueline; Desmazeaud, M.

doi:10.1017/s0022029900030314

Cited by 10 publications

(7 citation statements)

References 15 publications

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“…Streptococcus thermophilus growth is known to be stimulated by the bioavailability of free amino acids and peptides present within the milk, released due to the proteolytic activity of L. bulgaricus (Tamime et al, 2007). Also, L. bulgaricus is stimulated by S. thermophilus in symbiotic fermentation (Zourari, Commissaire & Desmazeaud, 1992). Since the growth patterns of L. bulgaricus in control yogurt compared to yogurt with W 1 /O/W 2 emulsion were similar it was indicated that the symbiosis during acidification was not interrupted by the W 1 /O/W 2 emulsion.…”

Section: Accepted Manuscriptmentioning

confidence: 97%

Incorporation of water-in-oil-in-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model

Lalou

Kadri

Gkatzionis

2017

Food Research International

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The effect of W/O/W emulsion incorporation in set-type yogurt on the acidification process, physicochemical properties, bacterial growth kinetics and structural characteristics was investigated. The W/O/W emulsion was formed by using a two-step homogenisation process and milk as the W and W phases, and stability was monitored with optical microscopy and cryo-SEM. Adding the W/O/W emulsions reduced the acidification rate, viscosity and water retention capacity. Texture (adhesiveness, cohesiveness, hardness, and gumminess) differed in yogurts containing W/O/W emulsion compared to controls during the acidification process, however, trends became stable during storage. The growth of S. thermophilus during the acidification process of yogurt was reduced in the presence of W/O/W emulsion while L. bulgaricus trended higher during storage. This study shows that yogurts containing W/O/W emulsion are feasible subject to processing modification.

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Section: Accepted Manuscriptmentioning

confidence: 97%

Incorporation of water-in-oil-in-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model

Lalou

Kadri

Gkatzionis

2017

Food Research International

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“…bulgaricus and Streptococcus salivarius subsp. thermophiles [10], and there are countless protected strains that have been developed for industrial use [11, 12]. In addition to these starter cultures, some products employ additional species or strains to impart particular health benefits.…”

Section: Methods Of Fermentationsmentioning

confidence: 99%

Fermented Foods: Patented Approaches and Formulations for Nutritional Supplementation and Health Promotion

Borresen¹,

Henderson²,

Kumar³

et al. 2012

FNA

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Fermentation has had a long history in human food production and consumption. Fermented foods and beverages can comprise anywhere between 5-40% of the human diet in some populations. Not only is this process beneficial for extending shelf-life for foods and beverages, but also fermentation can enhance nutritional properties in a safe and effective manner. In many developed countries, traditional methods are now replaced with specific technologies for production of fermented foods, and an emerging industrial practice allows for higher quality standardization of food products in the market place. Due to changes in fermentation processes and the increased consumption of these products, a detailed review of recent patents involving fermented foods and beverages and their impact on health is warranted. Fermented food products that can enhance nutrition, improve health, and prevent disease on a global level will require consistent fermentation methods, evaluation of nutritional compositions, and food safety testing. This review is intended to guide the development of fermented foods for enhanced human health benefits and suggests the need for multidisciplinary collaborations and structural analysis across the fields of food science, microbiology, human nutrition, and biomedical sciences.

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“…T h e maintenance of pLZ15 and expression of P-gal activity were tested by serially transferring transformants in G-M17 broth for 100 generations, plating them on X-Gal G-M17 agar and determining the ratio of white/blue colonies. The protein pattern of SDSsolubilized whole-cells was analysed according to Zourari et al (1992). T h e carbohydrate degradation pattern of the strains was determined using enzymatic test strips containing 48 substrates (API 50CH, Bio-Merieux, Marcy l'Etoile, France).…”

Section: Southern Blot Hybridization and Expression Of The !-Gal Genementioning

confidence: 99%

Expression of Lactobacillus casei ATCC 393 β-galactosidase encoded by plasmid pLZ15 in Lactococcus lactis CNRZ 1123

Hemme¹,

Gaier²,

Winters³

et al. 1994

Lett Appl Microbiol

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Lactococcus lactis subsp. lactis CNRZ 1123, a Lac- derivative of CNRZ 1122 was transformed by electroporation with the Lactobacillus casei ATCC 393 plasmid pLZ15, which bears a beta-galactosidase gene. The transformants expressed a constitutive beta-galactosidase activity at a higher level than in Lact. casei, and in the cell-free extract two additional protein bands were detected by SDS-PAGE which could correspond to lactose metabolism enzymes. Both plasmid and beta-gal activity were stable in Lactococcus after 100 generations in glucose-containing medium.

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SDS-solubilized whole-cell protein patterns ofStreptococcus salivariussubsp.thermophilusandLactobacillus delbrueckiisubsp.bulgaricusisolated from Greek yogurts

Abstract: SDS-solubilized whole-cell protein patterns of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus isolated from Greek yogurts

Cited by 10 publications

References 15 publications

Incorporation of water-in-oil-in-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model

Incorporation of water-in-oil-in-water (W 1 /O/W 2 ) double emulsion in a set-type yogurt model

Fermented Foods: Patented Approaches and Formulations for Nutritional Supplementation and Health Promotion

Expression of Lactobacillus casei ATCC 393 β-galactosidase encoded by plasmid pLZ15 in Lactococcus lactis CNRZ 1123

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