Streptococcus thermophilus urease activity boosts Lactobacillus delbrueckii subsp. bulgaricus homolactic fermentation

Arioli, Stefania; Scala, Giulia Della; Remagni, Maria Chiara; Stuknytė, Milda; Colombo, Stefano; Guglielmetti, Simone; Noni, Ivano De; Ragg, Enzio; Mora, Diego

doi:10.1016/j.ijfoodmicro.2016.01.006

Cited by 36 publications

(27 citation statements)

References 37 publications

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“…In this study, we reexamined the effect of urease on acidification rates during yogurt fermentation. There are conflicting reports (Mora et al, 2004;Monnet et al, 2005;Arioli et al, 2009Arioli et al, , 2017 regarding the effects of urease on acidification rates in monocultures and cocultures of Strep. thermophilus and L. bulgaricus.…”

Section: Discussionmentioning

confidence: 99%

“…Regarding ammonia, Arioli et al (2017) reported that in the absence of carbon source, NH 3 provided by urease brought the intracellular pH of L. bulgaricus MIM91 to an alkaline value and allowed a better homeostasis of the strain metabolic activity. Hence, they suggested that NH 3 provided by urease had positive effects on L. bulgaricus, although ammonia supplementation did not increase the intracellular pH of L. bulgaricus grown in skim milk medium.…”

Section: Effect Of Co 2 and Nh 3 On Acidification By L Bulgaricusmentioning

confidence: 99%

“…thermophilus is thought to provide CO 2 to L. bulgaricus and stimulate its acidification; however, there are conflicting reports regarding the role of urease in yogurt fermentation. Arioli et al (2017) showed that urea hydrolysis by Strep. thermophilus urease increased the bacterial population in the coculture of Strep.…”

Section: Introductionmentioning

confidence: 99%

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The critical role of urease in yogurt fermentation with various combinations of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus

Yamauchi

Maguin

Horiuchi

et al. 2019

Journal of Dairy Science

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The protocooperation between Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus relies on metabolite exchanges that accelerate acidification during yogurt fermentation. Conflicting results have been obtained in terms of the effect of the Strep. thermophilus urease and the NH 3 and CO 2 that it generates on the rate of acidification in yogurt fermentation. It is difficult to perform a systematic study of the effects of urease on protocooperation because it is necessary to distinguish among the direct, indirect, and strain-specific effects resulting from the combination of the strains of both species. To evaluate the direct effects of urease on protocooperation, we generated 3 ureasedeficient mutants (∆ureC) of fast-and slow-acidifying Strep. thermophilus strains and observed the effects of NH 3 or CO 2 supplementation on acidification by the ∆ureC strains. Further, we examined 5 combinations of 3 urease-deficient ∆ureC strains with 2 CO 2 -responsive or CO 2 -unresponsive strains of L. bulgaricus. Urease deficiency induced a shortage of ammonia nitrogen and CO 2 for the fast-and slow-acidifying Strep. thermophilus and for the CO 2 -responsive L. bulgaricus, respectively. Notably, the shortage of ammonia nitrogen had more severe effects than that of CO 2 on yogurt fermentation, even if coculture with L. bulgaricus masked the effect of urease deficiency. Our work established (1) that urease deficiency inhibits the fermentative acceleration of protocooperation regardless of the Strep. thermophilus and L. bulgaricus strain combinations, and (2) that urease is an essential factor for effective yogurt acidification.

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Section: Discussionmentioning

confidence: 99%

Section: Effect Of Co 2 and Nh 3 On Acidification By L Bulgaricusmentioning

confidence: 99%

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The critical role of urease in yogurt fermentation with various combinations of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus

Yamauchi

Maguin

Horiuchi

et al. 2019

Journal of Dairy Science

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“…Urease activity measurement was carried out in cell suspensions of each lot B and C prepared in as described above but using Mitsuoka buffer instead of BPW (Muto et al, 2010). Cells were stained using the pH-sensitive fluorescence probe 5 (and 6-)-carboxyfluorescein succinimidyl ester (cFSE), based on the method originally described by Breeuwer et al (1996), later improved slightly (Sawatari and Yokota, 2007), and modified as described in Arioli et al (2017). The fluorescence intensity of this probe increases at alkaline pH and decreases at acidic pH.…”

Section: Flow Cytometry-based Measurement Of Urease Activitymentioning

confidence: 99%

Development of omics‐based protocols for the microbiological characterization of multi‐strain formulations marketed as probiotics: the case of VSL#3

Mora

Filardi

Arioli

et al. 2019

Microbial Biotechnology

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Summary The growing commercial interest in multi‐strain formulations marketed as probiotics has not been accompanied by an equal increase in the evaluation of quality levels of these biotechnological products. The multi‐strain product VSL#3 was used as a model to setup a microbiological characterization that could be extended to other formulations with high complexity. Shotgun metagenomics by deep Illumina sequencing was applied to DNA isolated from the commercial VSL#3 product to confirm strains identity safety and composition. Single‐cell analysis was used to evaluate the cell viability, and β‐galactosidase and urease activity have been used as marker to monitor the reproducibility of the production process. Similarly, these lots were characterized in detail by a metaproteomics approach for which a robust protein extraction protocol was combined with advanced mass spectrometry. The results identified over 1600 protein groups belonging to all strains present in the VSL#3 formulation. Of interest, only 3.2 % proteins showed significant differences mainly related to small variations in strain abundance. The protocols developed in this study addressed several quality criteria that are relevant for marketed multi‐strain products and these represent the first efforts to define the quality of complex probiotic formulations such as VSL#3.

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“…The growth of the latter was overcome by native lactic bacteria, which are one of the predominant microbial groups in fermented sausages (Rantsiou and Cocolin, 2006). In addition, the temperature used for salami fermentation is not in the range of optimal temperatures for L. delbrueckii growth (Arioli et al, 2016).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

Gioia

Mazzola

Nikodinoska

et al. 2016

International Journal of Food Microbiology

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In meat fermented foods, Clostridium spp. growth is kept under control by the addition of nitrite. The growing request of consumers for safer products has led to consider alternative bio-based approaches, the use of protective cultures being one of them. This work is aimed at checking the possibility of using two Lactobacillus spp. strains as protective cultures against Clostridium spp. in pork ground meat for fermented salami preparation. Both Lactobacillus strains displayed anti-clostridia activity in vitro using the spot agar test and after co-culturing them in liquid medium with each Clostridium strain. Only one of them, however, namely L. plantarum PCS20, was capable of effectively surviving in ground meat and of performing anti-microbial activity in carnis in a challenge test where meat was inoculated with the Clostridium strain. Therefore, this work pointed out that protective cultures can be a feasible approach for nitrite reduction in fermented meat products.

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Streptococcus thermophilus urease activity boosts Lactobacillus delbrueckii subsp. bulgaricus homolactic fermentation

Cited by 36 publications

References 37 publications

The critical role of urease in yogurt fermentation with various combinations of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus

The critical role of urease in yogurt fermentation with various combinations of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus

Development of omics‐based protocols for the microbiological characterization of multi‐strain formulations marketed as probiotics: the case of VSL#3

Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

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