Suppression of lactate production by aerobic fed-batch cultures of Lactococcus lactis

Sano, Anna; Takatera, Misato; Kawai, Mio; Ichinose, Ryo; Yamasaki-Yashiki, Shino; Katakura, Yoshio

doi:10.1016/j.jbiosc.2020.06.004

Cited by 11 publications

(2 citation statements)

References 25 publications

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“…L. lactis has been used together with other microorganisms in cheese making and it has been observed after six days of storage at 6 °C, that the decrease in the number of viable cells was due to L. Lactis reduction (from 2.3 × 10 9 CFU/g to 1.7 × 10 9 CFU/g) [ 43 ]. This decrease was attributed to the fact that while LAB grows, lactate is increasing which causes a reduction in pH, inhibiting the growth of L. lactis [ 44 ]…”

Section: Resultsmentioning

confidence: 99%

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Muelas

Romero

Díaz

et al. 2022

Foods

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Large amount of vegetal by-products are generated during production and processing steps. Introducing silage from vegetable by-products into dairy goat feed would be of great interest from the point of view of reducing costs and supporting the circular economy. The aim of this research was to study the effect of 40% inclusion of silage broccoli by-products and artichoke plant by-products in the diet of Murciano-Granadina goats throughout the lactation to establish milk suitability for fermented milks production. The novelty of this study is the use of milk from goats fed for a long term with a high inclusion of silages from artichoke plant and broccoli by-products, being the first one on broccoli inclusion. Two starter cultures thermophilic (YO-MIXTM300), and, mesophilic (MA400) were used and fermented milks were analyzed at two storage times after fermentation. Fermentation enhances antioxidant properties of fermented milks from all diets (p < 0.05), especially when mesophilic starter cultures are used. The main findings are that long term inclusion of 40% silage from broccoli and artichoke plant by-products in balanced diets of dairy goats yields milk suitable for fermentation by yogurt and cheese cultures, the inclusion of broccoli silage enhances antioxidant properties (p < 0.05), and, the inclusion of plant artichoke enhances fatty acids health indexes (p < 0.05).

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Section: Resultsmentioning

confidence: 99%

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Muelas

Romero

Díaz

et al. 2022

Foods

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“…To overcome this problem, NADH oxidase can be used to drive glycolysis without lactate production. This idea has previously been implemented in L. lactis by overexpressing H 2 O-forming NADH oxidase via plasmids and, more recently, by conducting an aerobic fed-batch culture under glucose-limited conditions [ 44 , 45 ]. In these studies, lactate accumulations were successfully reduced by 74–100% and 88%, respectively.…”

Section: Nadh Oxidasementioning

confidence: 99%

Roles of flavoprotein oxidase and the exogenous heme- and quinone-dependent respiratory chain in lactic acid bacteria

YAMAMOTO

2024

Bioscience of Microbiota, Food and Health

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Lactic acid bacteria (LAB) are a type of bacteria that convert carbohydrates into lactate through fermentation metabolism. While LAB mainly acquire energy through this anaerobic process, they also have oxygen-consuming systems, one of which is flavoprotein oxidase and the other is exogenous heme-or heme-and quinone-dependent respiratory metabolism. Over the past two decades, research has contributed to the understanding of the roles of these oxidase machineries, confirming their suspected roles and uncovering novel functions. This review presents the roles of these oxidase machineries, which are anticipated to be critical for the future applications of LAB in industry and comprehending the virulence of pathogenic streptococci. microorganisms that, when administered in adequate amounts, confer a beneficial health effect on the host" [5,6]. Probiotics can enhance gut health, promote immune system function, and relieve digestive disorders [6][7][8]. LAB strains, such as Lactobacillus, Lacticaseibacillus, and Limosilactobacillus, are commonly used in probiotic formulations in dairy products, dietary supplements, and functional foods. Pathogenic streptococci are also included in LAB [2,9]. The streptococci in this group have the capability to cause various infections and diseases in humans and animals. These bacteria possess virulence factors that enable them to colonize host tissues, evade immune defenses, and cause various illnesses ranging from mild to severe [10]. Although food microbiologists frequently consider only benign LAB utilized in food production and probiotics as LAB, pathogenic streptococci belong to the criteria of LAB. Notably, both groups of bacteria have been found to be closely related based on phylogenetic studies [1,11].LAB are a class of bacteria that are gram-positive, non-spore-forming, and catalase-negative, and they exhibit low GC content [1-3]. As mentioned above, LAB produce lactate as their main metabolite. This indicates that LAB obtain energy by anaerobic fermentation. Members of this class of bacteria lack the ability to synthesize heme, a cofactor of cytochrome oxidases, which are the main components of the respiratory chain [2,3]. Accordingly, energy generation by LAB depends on anaerobic lactic acid fermentation. Because of these characteristics, LAB are often considered to be anaerobic bacteria unrelated to oxygen. However, unlike other anaerobic bacteria, most LAB can also grow under aerobic conditions and consume oxygen via unique flavoprotein oxidases. Numerous studies on LAB have shown that flavoprotein oxidases can greatly improve the metabolic capabilities of this class of

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Co-valorization of corn cobs and dairy wastewater for simultaneous saccharification and lactic acid production: Process optimization and kinetic assessment

David

Sewsynker-Sukai

Kana

2022

Bioresource Technology

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Suppression of lactate production by aerobic fed-batch cultures of Lactococcus lactis

Cited by 11 publications

References 25 publications

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Quality and Functional Parameters of Fermented Milk Obtained from Goat Milk Fed with Broccoli and Artichoke Plant By-Products

Roles of flavoprotein oxidase and the exogenous heme- and quinone-dependent respiratory chain in lactic acid bacteria

Co-valorization of corn cobs and dairy wastewater for simultaneous saccharification and lactic acid production: Process optimization and kinetic assessment

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