دورية أكاديمية
The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk.
العنوان: | The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk. |
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المؤلفون: | Jan G; STLO, INRAE, Institut Agro, F-35000, Rennes, France. Electronic address: gwenael.jan@inrae.fr., Tarnaud F; STLO, INRAE, Institut Agro, F-35000, Rennes, France., Rosa do Carmo FL; STLO, INRAE, Institut Agro, F-35000, Rennes, France., Illikoud N; STLO, INRAE, Institut Agro, F-35000, Rennes, France., Canon F; STLO, INRAE, Institut Agro, F-35000, Rennes, France., Jardin J; STLO, INRAE, Institut Agro, F-35000, Rennes, France., Briard-Bion V; STLO, INRAE, Institut Agro, F-35000, Rennes, France., Guyomarc'h F; STLO, INRAE, Institut Agro, F-35000, Rennes, France., Gagnaire V; STLO, INRAE, Institut Agro, F-35000, Rennes, France. |
المصدر: | Food microbiology [Food Microbiol] 2022 Sep; Vol. 106, pp. 104042. Date of Electronic Publication: 2022 Apr 22. |
نوع المنشور: | Journal Article |
اللغة: | English |
بيانات الدورية: | Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE |
أسماء مطبوعة: | Publication: London : Elsevier Original Publication: London ; Orlando : Academic Press, c1984- |
مواضيع طبية MeSH: | Lactobacillus delbrueckii*/metabolism , Soy Milk*, Fermentation ; Lactobacillus/metabolism ; Proteome ; Streptococcus thermophilus/metabolism ; Yogurt/microbiology |
مستخلص: | Lactobacillus delbrueckii subsp. bulgaricus is a beneficial lactic acid bacterium and constitutes one of the most used, and thus consumed, dairy starters, worldwide. This homofermentative bacterium was the first lactobacillus described and is involved in the fermentation of yogurt and of diverse other fermented products, including cheeses. It has a long history of safe use, as well as documented probiotic lato sensu effects, including alleviation of lactose intolerance. Plant-based fermented products presently experience a considerable development, as a result of evolution of consumers' habits, in a general context of food transition. This requires research and development, and thus scientific knowledge, to allow such transition, including the development of fermented soy milks. These last indeed offer an alternative source of live and active bacteria. The yogurt starters L. delbrueckii subsp. bulgaricus, together with Streptococcus thermophilus, have been implemented to generate yogurt-type fermented soy milks worldwide. While the adaptation of these starters to the dairy environment has been extensively studied, little is known about L. delbrueckii adaptation to the soy environment. We therefore investigated its adaptation to soy milk and compared it to cow's milk. Surprisingly, it did not grow in soy milk, neither alone, nor in co-culture with S. thermophilus. Acidification of soy milk was however faster in the presence of both species. In order to deepen such adaptation, we then compared L. delbrueckii growth and survival in soy milk ultrafiltrate (SUF, the aqueous phase of soy milk) and compared it to cow's milk ultrafiltrate (MUF, the aqueous phase of cow milk). This comparison revealed major differences in terms of cell morphology and proteome composition. Lactobacilli appeared deformed and segmented in soy. Major differences in both the surface and the cellular proteome indicated upregulation of stress proteins, yet downregulation of cell cycle and division machinery. Altogether, these results suggest that soy milk may be a stressing environment for the yogurt starter L. delbrueckii subsp. bulgaricus. (Copyright © 2022 Elsevier Ltd. All rights reserved.) |
فهرسة مساهمة: | Keywords: Cow's milk; Lactobacillus; Probiotic; Proteomic; Soy milk |
المشرفين على المادة: | 0 (Proteome) |
تواريخ الأحداث: | Date Created: 20220611 Date Completed: 20220614 Latest Revision: 20220614 |
رمز التحديث: | 20221213 |
DOI: | 10.1016/j.fm.2022.104042 |
PMID: | 35690436 |
قاعدة البيانات: | MEDLINE |
تدمد: | 1095-9998 |
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DOI: | 10.1016/j.fm.2022.104042 |