Document Detail

Genes involved in lactose catabolism and organic acid production during growth of Lactobacillus delbrueckii UFV H2b20 in skimmed milk.
MedLine Citation:
PMID:  22348906     Owner:  NLM     Status:  In-Data-Review    
There are three main reasons for using lactic acid bacteria (LAB) as starter cultures in industrial food fermentation processes: food preservation due to lactic acid production; flavour formation due to a range of organic molecules derived from sugar, lipid and protein catabolism; and probiotic properties attributed to some strains of LAB, mainly of lactobacilli. The aim of this study was to identify some genes involved in lactose metabolism of the probiotic Lactobacillus delbrueckii UFV H2b20, and analyse its organic acid production during growth in skimmed milk. The following genes were identified, encoding the respective enzymes: ldh - lactate dehydrogenase, adhE - Ldb1707 acetaldehyde dehydrogenase, and ccpA-pepR1 - catabolite control protein A. It was observed that L. delbrueckii UFV H2b20 cultivated in different media has the unexpected ability to catabolyse galactose, and to produce high amounts of succinic acid, which was absent in the beginning, raising doubts about the subspecies in question. The phylogenetic analyses showed that this strain can be compared physiologically to L. delbrueckii subsp. bulgaricus and L. delbrueckii subsp. lactis, which are able to degrade lactose and can grow in milk. L. delbrueckii UFV H2b20 sequences have grouped with L. delbrueckii subsp. bulgaricus ATCC 11842 and L. delbrueckii subsp. bulgaricus ATCC BAA-365, strengthening the classification of this probiotic strain in the NCFM group proposed by a previous study. Additionally, L. delbrueckii UFV H2b20 presented an evolutionary pattern closer to that of probiotic Lactobacillus acidophilus NCFM, corroborating the suggestion that this strain might be considered as a new and unusual subspecies among L. delbrueckii subspecies, the first one identified as a probiotic. In addition, its unusual ability to metabolise galactose, which was significantly consumed in the fermentation medium, might be exploited to produce low-browning probiotic Mozzarella cheeses, a desirable property for pizza cheeses.
A P Do Carmo; M N V De Oliveira; D F Da Silva; S B Castro; A C Borges; A F De Carvalho; C A De Moraes
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Beneficial microbes     Volume:  3     ISSN:  1876-2891     ISO Abbreviation:  Benef Microbes     Publication Date:  2012 Mar 
Date Detail:
Created Date:  2012-02-21     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101507616     Medline TA:  Benef Microbes     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  23-32     Citation Subset:  IM    
Instituto de Biotecnologia Aplicada à Agropecuária (BIOAGRO), Departamento de Microbiologia, Universidade Federal de Viçosa, Campus Universitário s/n, 36570-000 Viçosa, MG, Brazil.
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