Technological Characterization of Lactic Acid Bacteria Protease Isolated from Traditional Chinese Fermented Milk

Zhang, Shuang; Zhang, Lanwei; Jiao, Yuchen; Luo, Xue; Li, Hongbo; Liang, Xin; Xue, Chuang; Zhang, Yingchun; Yi, Huaxi; Han, Xue; Ma, Chaoyang

doi:10.1111/jfq.12115

Cited by 15 publications

(12 citation statements)

References 36 publications

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“…Proteolytic activity against casein is a property of interest for any strain to be used as an adjunct culture ( 31 ). This ability of LAB strains to grow and develop in milk is essential ( 32 ). In the present work, proteolytic activity was examined qualitatively via growth on PCA supplemented with skimmed cow's milk, and quantitatively via the OPA assay.…”

Section: Resultsmentioning

confidence: 99%

Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Saidi

Río

Senouci

et al. 2020

Food Technol. Biotechnol. (Online)

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Research background. Consumption of spontaneously fermented camel´s milk is usual in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of dairy fermented products. Experimental approach. Twelve raw camel´s milk samples were used as source of indigenous LAB, which were further characterised by examining 39 phenotypic traits with technological relevance. Results and conclusions. Thirty-five non-starter LAB (NSLAB) were isolated from 12 Algerian raw camel's milk samples and they were microbiologically, biochemically and genetically characterised. Some isolates showed proteolytic activity, acidifying capacity, the ability to use citrate, and to produce dextran and acetoin. Ethanol, acetaldehyde, methyl acetate, acetoin and acetic acid were the major volatile compounds detected. Cluster analysis performed using the UPGMA method, and based on the thirty-nine phenotypic characteristics investigated, reflected the microbial diversity that can be found in raw camel´s milk. Novelty and scientific contribution. The isolated strains, from a non-typical source, showed interesting technological traits to be considered as potential adjunct cultures. Cluster analysis based on the phenotypic characteristics examined turned out to be a useful tool for the typification of isolates when no genetic information is available. These findings may be of use towards an industrialised production of camel's milk dairy products.

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Section: Resultsmentioning

confidence: 99%

Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Saidi

Río

Senouci

et al. 2020

Food Technol. Biotechnol. (Online)

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“…Peptides are the result of proteolysis of milk proteins by LAB that are necessary for sustained growth of these bacteria in milk (Zhang et al 2014). A broad range of natural bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk, and cheese (Fitzgerald and Murray 2006).…”

Section: Protein Hydrolysis In Fermented Milkmentioning

confidence: 99%

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Soleymanzadeh

Mirdamadi

Kianirad

2016

Dairy Sci. & Technol.

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Chal is a traditional fermented product produced from spontaneously fermented camel milk which contains several bacterial species with potential usage in producing traditional dairy products and functional foods. The aims of this study were to isolate and identify predominant lactic acid bacteria (LAB) from Chal and investigate antioxidant activity of camel and bovine milk fermented by these isolates. Chal samples were collected from Turkman Sahra, Golestan Province, Iran. The protein hydrolysis was determined by o-phthaldialdehyde (OPA) method, and antioxidant activities of whey fractions were evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) free radicals scavenging methods. Nine catalase-negative bacteria including Lactobacillus (L.) plantarum, L. paraplantarum, L. kefiri, L. gasseri, L. paracasei, Leuconostoc (Leu.) lactis, Weissella (W.) cibaria, and Enterococcus (E.) faecium were isolated and identified by conventional and molecular methods. Both camel and bovine milk were fermented by the strains for 24 h. Fermented camel milk showed significantly (P < 0.05) higher antioxidant activity than bovine milk. Camel milk fermented by Leu. lactis showed significantly (P < 0.05) higher DPPH (57.90 ± 4.59 μM) and ABTS (1484.35 ± 128.20 μM; P < 0.05) radical scavenging activity compared to samples fermented by other strains. According to sensory evaluation of fermented camel and bovine milks, camel milk fermented by Leu. lactis SM10 had the highest overall acceptance values. Our findings suggest that camel and bovine milk fermented by LAB isolated from Chal could potentially be used for producing novel functional foods.

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“…The soluble protein content was detected with the Bradford method, using bovine serum protein as a standard (BSA, Sigma, USA). Then, the protein profiles of the analyzed samples were detected using SDS-polyacrylamide gel electrophoresis (SDS-PAGE) performed according to Zhang et al (2014).…”

Section: Protein Extractionmentioning

confidence: 99%

Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

Skrzypczak¹,

Jabłońska‐Ryś²,

Gustaw³

et al. 2019

J Pure Appl Microbiol

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The purpose of the research was to obtain different variants of chickpea beverages and subject them to probiotic fermentation carried out by Lactobacillus plantarum 299v in order to compare properties of received products. The study focused on the influence of the fermentation process on changes in protein profiles, antioxidative properties, pH values, and reducing power (RP). The analyzed variants of chickpea beverages exhibited diversity in terms of RP. Fermented products were characterized by significantly higher values of RP (A700) ranging from 0.1 to 0.29 than unfermented ones (value in range from 0.04 to 0.09). Whereas, pH values of fermented products were lower (from 4.46 to 5.64) to than unfermented beverages (6.68 to 7.57). The results indicate also the presence of β-conglycinin and glycinin (which are considered as one of food allergens) in analyzed chickpea-based beverages, however the probiotic fermentation contributed to strong hydrolysis of those components. Among tested variants of the chickpea products, the beverages with vanillin sugar and coconut flakes (unfermented as well as fermented) received the highest notes of general consumer acceptance in preliminary sensory assessment. The fermentation of the chickpea beverages with the probiotic strain significantly increased the reducing power of the products, revealed antioxidative-enhancing properties and contributed to hydrolysis of β-conglycinin (7S) and glycinin (11S) fractions.

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Technological Characterization of Lactic Acid Bacteria Protease Isolated from Traditional Chinese Fermented Milk

Cited by 15 publications

References 36 publications

Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Polyphasic Characterisation of Non-Starter Lactic Acid Bacteria from Algerian Raw Camel’s Milk and Their Technological Aptitudes

Antioxidant activity of camel and bovine milk fermented by lactic acid bacteria isolated from traditional fermented camel milk (Chal)

Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v

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