RRC ID 5014
著者 Ongol MP, Sawatari Y, Ebina Y, Sone T, Tanaka M, Tomita F, Yokota A, Asano K.
タイトル Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage.
ジャーナル Int J Food Microbiol
Abstract Persistent acid production by Lactobacillus delbrueckii subsp. bulgaricus during refrigerated storage is a major cause of reduced viability of probiotic strains such as Bifidobacterium breve in yoghurt. It was established that H+ -ATPase-defective mutants of lactic acid bacteria have reduced growth and metabolism in low pH environments. Therefore, the aim of this study was to evaluate inhibition of post-acidification and maintenance of B. breve viability in yoghurt fermented by L. delbrueckii subsp. bulgaricus mutants with reduced membrane-bound H+ -ATPase activity during refrigerated storage. Spontaneous neomycin mutants of L. delbrueckii subsp. bulgaricus that had a significantly (P < or = 0.05) reduced H+ -ATPase activity were successfully isolated. Yoghurt fermented using L. delbrueckii subsp. bulgaricus SBT0164 No. 55-1 (mutant) starter culture had markedly reduced post-acidification and maintained viability (> or = 10(8) CFU/ml) of both Bifidobacteruim breve JCM 1192(T) and Bifidobacteruim breve JCM 7017 during storage at 10 degrees C for 21 days. These results clearly showed that yoghurt fermented by mutants of L. delbrueckii subsp. bulgaricus with reduced membrane-bound H+ -ATPase activity has reduced post-acidification that prolongs viability of B. breve in yoghurt during refrigerated storage.
巻・号 116(3)
ページ 358-66
公開日 2007-5-30
DOI 10.1016/j.ijfoodmicro.2007.02.019
PII S0168-1605(07)00155-9
PMID 17434219
MeSH Bifidobacterium / growth & development* Colony Count, Microbial Fermentation Food Handling / methods* Food Preservation / methods* Humans Hydrogen-Ion Concentration Lactobacillus delbrueckii / genetics Lactobacillus delbrueckii / physiology* Mutation Proton-Translocating ATPases / deficiency* Proton-Translocating ATPases / genetics Temperature Time Factors Yogurt / microbiology*
IF 4.187
引用数 31
WOS 分野 FOOD SCIENCE & TECHNOLOGY MICROBIOLOGY
リソース情報
一般微生物 JCM1192 JCM7017