The aim of this study was to explore the potential of indigenous strains oflactobacillus delbrueckii subsp, bulgaricus andstreptococcus thermophilus as yoghurt starter culture, for this purpose some important technological properties were studied. This bacterial association, known as a protocooperation, is poorly documented at the molecular and regulatory levels. Metabolism and biochemical characteristics of yogurt. Survival of lactobacillus delbrueckii bulgaricus and. Characterization of streptococcus thermophilus two.
Nigerian indigenous yoghurt kindirmo production using lactobacillus bulgaricus and streptococcus thermophilus mutants as starter culture. Fermentation ph influences the physiologicalstate dynamics. These bacteria have the ability to ferment hexose sugars homofermentatively to generate lactic acid and some carbonyl compounds, such as acetaldehyde through. Pdf a study on inhibitory effects of lactobacillus. The aim of this study was to produce yogurt using isolated native starters lactobacillus delbrueckii subsp. Streptococcus thermophilus an overview sciencedirect topics. Pdf isolation and characterization of lactobacillus. Streptococcus thermophilus y lactobacillus bulgaricus pdf skip nav destination pdf split view article content images and tables video audio supplementary data to date, there is significant controversy regarding the survival of yogurt bacteria namely streptococcus thermophilus and lactobacillus delbrueckii subsp. The bacteria play vital roles during fermentation, including lactose conversion to. Metabolic interaction between streptococcus thermophilus and lactobacillus bulgaricus in single and mixed starter yoghurts.
Streptococcus thermophilus y lactobacillus bulgaricus pdf. Both organisms lactobacillus bulgaricus and streptococcus thermophilus may be used as probiotics when preceded by further studies. For the yogurt production, a mixture of streptococcus thermophilus and lactobacillus bulgaricus is used to obtain the acidity, viscosity, and the necessary aroma to reach a good quality of the final product 5,6,7. In this study, we show that a close interaction between the two species also takes place at the genetic level. In mixed culture with lactobacillus delbrueckii subsp. Af1602 and enterococcus faecium genbank accession number. Pdf nigerian indigenous yoghurt kindirmo production.
Microbial interactions between lactobacillus bulgaricus. Calasso, in encyclopedia of food microbiology second edition, 2014 streptococcus thermophilus. Metabolic interaction between streptococcus thermophilus and. Selection of yoghurt starter culture from indigenous. Resultsthe results of mutants isolated from uv light mutagenesis of lactobacillus bulgaricus and streptococcus thermophilus and their characterization is as shown in table 1. It grows symbiotically with lactobacillus delbrueckii subsp. Metabolism and biochemical characteristics of yogurt bacteria. Streptococcus thermophilus is a grampositive spherical to ovoid nonmotile coccus, 0. Fermentation of blueberry and blackberry juices using. Graduate thesis or dissertation influence of temperature. Lactobacillus bulgaricus and streptococcus thermophilus were screened with. Sandine department of microbiology oregon state university corvallis 9733804 abstract proteolytic activities of nine strains of streptococcus thermophilus and nine strains of lactobacillus bulgaricus cul tures incubated in pasteurized reconsti tuted nom. Cellwall proteinases prts and prtb have a different role. Growth advantage of streptococcus thermophilus over.
We thus investigate the kinetics of the transcriptomic and. The aim of this study was to produce yogurt using isolated native. Qualitative characteristics of lactobacillus bulgaricus and. Profiles of volatile flavor compounds in milk fermented with. Despite the universal assumption of this assertion, several researchers have evaluated the real capability of the yogurt bacteria lactobacillus. Pdf molecular analysis of yogurt containing lactobacillus. According to the code of federal regulations of the fda fda, 1996, yogurt is defined as the food produced by culturing one or more of the optional dairy ingredients. Microbial interactions between lactobacillus bulgaricus and. Pdf associative growth and proteolysis of streptococcus. Streptococcus thermophilus also known as streptococcus salivarius subsp. Survival of yogurt bacteria in the human gut applied and.
In the process of a joint cultivation of lactobacillus bulgaricus and streptococcus thermophilus there is initial cooperation between them. Pdf yogurt is a fermented milk product obtained from fermentation of lactobacillus bulgaricus and streptococcus thermophilus strains. We reported previously that yogurt fermented with lactobacillus delbrueckii subsp. Jan 01, 2019 we investigated the yogurt starter cultures of lactobacillus bulgaricus 151 and streptococcus thermophilus mk10 for their effect on the severity of experimental colitis, lymphocyte profile, and regulatory tcell response. They play important roles in the production of dairy products, particularly yogurt, where they are the keys to.
Nigerian indigenous yoghurt kindirmo production using. A protocooperation usually takes place between the two species, which often results in. In yoghurt production, it works together with streptococcus thermophilus and converts milk into the final product by synthesising acid, peptides and many other compounds. Pdf influence of controlled ph and temperature on the. Three types of lactic starters of streptococcus salivarius ssp. Qualitative characteristics of lactobacillus bulgaricus.
Cultures of streptococcus thermophilis and lactobacillus bulgaricus produced more acid in mixed than in single strain culture. Nov 28, 2020 three types of lactic starters of streptococcus salivarius ssp. Pdf studies on yogurt production using lactobacillus. Isolation and characterization of lactobacillus delbrueckii. In this paper, we investigate the growth of streptococcus thermophilus ist in.
After ingestion of yogurt containing viable microorganisms, ileostomy. Streptococcus thermophilus and lactobacillus delbrueckii subsp. Optimum growth temperatures were determined for nine strains of streptococcus thermophilus and ten strains of lactobacillus bulgaricus, all commercial yogurt or yogurt starter isolates. X87180, corresponding to the regions from which the speciesspecific. The acetaldehyde was detected as major aroma compound produced by mixed culture m1 lb5. Dairy streptococcus thermophilus improves cell viability.
Pdf nigerian indigenous yoghurt kindirmo production using. Yogurt produced by novel natural starter cultures improves. Streptococcus thermophilus and lactobacillus delbrueckii. The native starters were isolated, purified and identified according to bergeys manual of determinative bacteriology. Evaluation of media for selective enumeration of streptococcus. Yoghurt is a fermented milk product obtained from fermentation of lactobacillus bulgaricus and streptococcus thermophilus strains. To produce lowalcoholic or nonalcoholic berry beverages, various lactobacillus strains such as lactobacillus brevis, lactobacillus plantarum, lactobacillus lactis, lactobacillus acidophilus, lactobacillus paracasei have been used in berry fermentation heinmaa et al. The effect of ph and temperature on the growth and acidification characteristics of streptococcus thermophilus 404 and lactobacillus bulgaricus 398 were studied in order to optimize starter production. Antimicrobial activity and antibiotic resistance of. Fems microbiol lett 269 2007 160169 c 2007 federation of european.
Growth and viability of lactobacillus delbrueckii subsp. Twentynine strains of lactobacillus bulgaricus and 15 strains of streptococcus thermophilus were tested for resistance to 35 antimicrobial agents by using commercially available sensitivity disks. Streptococcus thermophilus and lactobacillus bulgaricus. Alignment of nucleotide sequences of the 16s23s rrna gene spacer regions of streptococcus thermophilus genbank accession number. Postgenomic analysis of streptococcus thermophilus. The bacterium has an optimum growth temperature of 4045 c, a minimum of 2025 c, and a maximum near 4750 c. Lactobacillus bulgaricus streptococcus thermophilus. Yogurt has traditionally been considered a probioticcarrier food with healthpromoting effects. The manufacture of yoghurt relies on the simultaneous utilization of two starters. The yoghurt bacteria, streptococcus thermophilus and lactobacillus delbrueckii ssp.
Influence of controlled ph and temperature on the growth and. The lactic acid bacterial species purified from the yogurts were the 2 most widely used species in industrial yogurt production. Streptococcus salivarius subsp thermophilus and lactobacillus delbrueckii subsp bulgaricus related to yogurt manufacture. The bacteria play vital roles during fermentation, including lactose conversion to lactic acid, partial. In general, the growth of four strains of streptococcus thermophilus and three strains of lactobacillus delbrueckii ssp. Colitis was induced in balbc mice via the administration of 3. In silico prediction of horizontal gene transfer events in. Lactobacillus bulgaricus and streptococcus thermophilus, but with no hard and fast rules and theoretically, any combination of organisms could be utilized to make a fermented milk product.
Streptococcus thermophilus is one of the most widely used lactic acid bacteria in the dairy industry, in particular in yoghurt manufacture, where it is associated with lactobacillus delbrueckii subsp. Quantitative analysis of the lactic acid and acetaldehyde. Pdf mutagenesis and selection of lactobacillus bulgaricus. It is said that a symbiotic relationship exists between strep. Thermophilus atcc 19258 and lactobacillus delbruekii subsp. Streptococcus thermophilus an overview sciencedirect. Different proposed pathways for carbohydrate metabolism are then discussed, as weil as recent molecular and genetic studies of the enzymes involved. We performed an in silico analysis, combining gene composition and gene transfer mechanismassociated. The objective of this study was to characterise growth, biochemical activity and competitive behaviour of these two bacteria in vitro and in vivo. Four different strains oflactobacillus delbrueckii subsp. Optimal ph ranges were therefore determined for several lactic acid bacteria, such as streptococcus thermophilus ph 6. Starters for yogurt production grow in a symbiotic association 5.
Yogurt is a popular fermented milk product containing both lactobacillus bulgaricus and streptococcus thermophilus cultures. Pdf a research about viable lactobacillus bulgaricus and. After ingestion of yogurt containing viable microorganisms, ileostomy samples were collected nearly every hour beginning 3 h after food. Original article hydrolysis of whey proteins by lactobacillus. Studies on yogurt production using lactobacillus bulgaricus. Pdf production of yogurt by locally isolated starters. Optimum growth temperatures ranged from 35 c to 42 c for s.
A quadratic twovariable model for each of these parameters is proposed. One of the traditional ways of preparation of yogurt starter in. Lactobacillus bulgaricus and streptococcus thermophilus, in a 1. Yogurt starter cultures of streptococcus thermophilus and. Effect of ropy strains of lactobacillus delbrueckii ssp. In this study yogurt samples were collected from the local markets. With streptococcus thermophilus, lactobacillus casei, and lactobacillus helveticus, increasing the incubation temperature from 37 to 42 c retarded acid production by 8. The mechanism responsible for an increased rate of acid production when yogurt starter cultures are grown in milk treated with lactase enzyme was investigated by studying carbohydrate utilization and acid development by a pure culture of streptococcus thermophilus and a mixed yogurt starter culture consisting of s. Isolation and characterization of lactobacillus delbrueckii ssp.
Lactobacillus bulgaricus streptococcus thermophilus youtube. Streptococcus thermophilus is used as a multifunctional starter culture to produce fermented milks, including yogurt, and hard italian and swiss cheeses. Associative growth and proteolysis of streptococcus. Approximately 35% of the isolates had uncharacteristic resistance patterns. International journal of food microbiology 149 2011 194208 contents lists available at sciencedirect international journal of food microbiology j o u r n a l h o m e p a g e. Survival of streptococcus thermophilus and lactobacillus bulgaricus. Yogurt production mostly denotes the use of mixed starter streptococcus thermophilus and lactobacillus delbrueckii ssp. Exposure of the biomass of test cultures to 30%55% ethanol volvol caused a 100% loss of viability and up to 15fold increase in measurable. It tests negative for cytochrome, oxidase, and catalase, and positive for alphahemolytic activity. A study on inhibitory effects of lactobacillus bulgaricus and streptococcus thermophilus as probiotics on some clinical pathogens. Graduate thesis or dissertation influence of temperature on.
Characterization and classification of streptococcus. Hundreds of plant samples were collected from four regions in bulgaria and incubated in sterile skim milk. Influence of ethanol on probiotic and culture bacteria. Permeabilization of streptococcus thermophilus and. Lactobacillus bulgaricus and streptococcus thermophilus, used in yogurt starter cultures, are well known for their stability and protocooperation during their coexistence in milk. Jul 20, 2006 abstract streptococcus thermophilus 74 strains and lactobacillus delbrueckii subsp. Mixed culture growth kinetics of streptococcus thermophilus. Feb 01, 1990 mixed culture growth kinetics of streptococcus thermophilus and lactobacillus bulgaricus t. Utilization of lactose, glucose, and galactose by a mixed. Selection of yoghurt starter culture from indigenous isolates.
369 642 1015 1394 1306 308 1587 139 644 1119 629 267 1671 207 963 433 938 476 1097 85 1102 454 1380 13 338 1323 1187 543 675 356 419 1548 120 533 960 171 1263