Streptococcus thermophilus strains: Multifunctional lactic acid bacteria

Iyer, Ramya; Tomar, Sudhir Kumar; Maheswari, T. Uma; Singh, Raghuraj

doi:10.1016/j.idairyj.2009.10.005

Cited by 167 publications

(150 citation statements)

References 103 publications

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“…In summary, this work describes the first reported histamineproducing strains of S. thermophilus, one of the most important thermophilic starters used for the production of yogurt and certain cheese varieties (11). The presence of strains with the capacity to decarboxylate histidine could result in products containing histamine produced during manufacture or during storage before consumption.…”

Section: Discussionmentioning

confidence: 95%

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Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

Calles-Enríquez

Eriksen

Andersen

et al. 2010

Appl Environ Microbiol

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Histamine, a toxic compound that is formed by the decarboxylation of histidine through the action of microbial decarboxylases, can accumulate in fermented food products. From a total of 69 Streptococcus thermophilus strains screened, two strains, CHCC1524 and CHCC6483, showed the capacity to produce histamine. The hdc clusters of S. thermophilus CHCC1524 and CHCC6483 were sequenced, and the factors that affect histamine biosynthesis and histidine-decarboxylating gene (hdcA) expression were studied. The hdc cluster began with the hdcA gene, was followed by a transporter (hdcP), and ended with the hdcB gene, which is of unknown function. The three genes were orientated in the same direction. The genetic organization of the hdc cluster showed a unique organization among the lactic acid bacterial group and resembled those of Staphylococcus and Clostridium species, thus indicating possible acquisition through a horizontal transfer mechanism. Transcriptional analysis of the hdc cluster revealed the existence of a polycistronic mRNA covering the three genes. The histidine-decarboxylating gene (hdcA) of S. thermophilus demonstrated maximum expression during the stationary growth phase, with high expression levels correlated with high histamine levels. Limited expression was evident during the lag and exponential growth phases. Low-temperature (4°C) incubation of milk inoculated with a histamine-producing strain showed lower levels of histamine than did inoculated milk kept at 42°C. This reduction was attributed to a reduction in the activity of the HdcA enzyme itself rather than a reduction in gene expression or the presence of a lower cell number.

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Section: Discussionmentioning

confidence: 95%

“…In particular, S. thermophilus is a very important species, and it is used for the production of fermented milks such as yogurt and for the production of certain cheeses such as mozzarella and Emmental (11). The major role of LAB is to prevent the growth of spoilage organisms and pathogens through rapid acidification and/or production of inhibitory compounds.…”

mentioning

confidence: 99%

Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

Calles-Enríquez

Eriksen

Andersen

et al. 2010

Appl Environ Microbiol

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“…In addition, the diverse physiological and biochemical properties represent the degree of phenotypic diversity existing within the species. Thus, the role of S. thermophilus in the fermentation of milk is not related only to the production of lactic acid, it also has several other important properties, such as sugar metabolism, galactose utilization and proteolytic activity according to Iyer et al (2010).…”

Section: Changes In Acetaldehyde Diacetyl Lactic Acid and Formic Acmentioning

confidence: 99%

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Zha

Zhang

et al. 2015

J. Gen. Appl. Microbiol.

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“…Díaz et al (2013), reportaron que las levaduras podrían actuar de manera simbiótica con las bacterias. También, se ha visto que algunas especies de levaduras logran hidrolizar a las disacaridasas e inducen a los efectos antiadhesivos y antagonistas frente a los agentes patógenos; como consecuencia a lo anterior mejora los indicadores productivos (Iyer et al, 2010). Por su parte, Ciro et al (2015) además del incremento en la ganancia de peso, ganancia media diaria, y la conversión alimenticia, observaron también mejorar la salud cuando los lechones fueron tratados con los probióticos, reportes que confirman que los microorganismos probióticos actúan como promotores del crecimiento de los cerdos en las diferentes etapas productivas.…”

Section: Experimento IIunclassified

Repercusión de Lactobacillus acidophilus y Kluyveromyces fragilis (L-4 UCLV) en los parámetros bioproductivos de los cerdos

et al. 2018

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Con el objetivo de evaluar la repercusión de Lactobacillus acidophilus y Kluyveromyces fragilis (L-4UCLV) sobre los indicadores productivos y de la salud de los cerdos en las diferentes etapas productivas, se realizaron dos experimentos (I y II). Se emplearon 14 y 45 cerdos híbridos CC21 (Yorkshire – Landrace/ L35 Duroc), respectivamente, distribuidos en dos y tres grupos de 7 y 15 animales cada uno. Control (T1); preparado-A (T2) y preparado-B (T3). T2, contenía L. acidophillus y T3, L. acidophilus más K. fragilis (L-4 UCLV). Se utilizó un diseño completamente aleatorizado donde se evaluó ganancia de peso (GP), ganancia media diaria (GMD), conversión alimenticia (CA), eficiencia alimenticia (EA), incidencia de diarreas y mortalidad. La GP, GMD, CA y EA fue mayor (p>0.05) en el T2 (21.4 kg, 535 g, 1.83 y 57.3%) en el experimento I y en T3 (54.29 kg, 775 g, 49.8%) en el segundo. La incidencia de diarreas y porcentaje de mortalidad fue menor (p<0.05) en tratamientos T2 y T3. En conclusión, con el uso de preparados probióticos se mejoran los parámetros productivos y se logra reducir la incidencia de diarreas y mortalidad en todas las etapas estudiadas.

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Streptococcus thermophilus strains: Multifunctional lactic acid bacteria

Cited by 167 publications

References 103 publications

Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

Sequencing and Transcriptional Analysis of the Streptococcus thermophilus Histamine Biosynthesis Gene Cluster: Factors That Affect Differential hdcA Expression

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Repercusión de Lactobacillus acidophilus y Kluyveromyces fragilis (L-4 UCLV) en los parámetros bioproductivos de los cerdos

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