Co-metabolic models of Streptococcus thermophilus in co-culture with Lactobacillus bulgaricus or Lactobacillus acidophilus


Autoria(s): de Souza Oliveira, Ricardo Pinheiro; Torres, Beatriz Rivas; Perego, Patrizia; de Oliveira, Marice Nogueira; Converti, Attilio
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

14/10/2013

14/10/2013

2012

Resumo

To shed light on the interactions occurring in fermented milks when using co-cultures of Streptococcus thermophilus with Lactobacillus bulgaricus (StLb) or Lactobacillus acidophilus (StLa), a new co-metabolic model was proposed and checked either in the presence of Inulin as a prebiotic or not. For this purpose, the experimental data of concentrations of substrates and fermented products were utilized in balances of carbon, reduction degree and ATP. S. thermophilus exhibited always quicker growth compared to the other two microorganisms, while the percentage of lactose fermented to lactic acid, that of galactose metabolized, and the levels of diacetyl and acetoin formed strongly depended on the type of co-culture and the presence of inulin. The StLb co-culture led to higher acetoin and lower diacetyl levels compared to StLa, probably because of more reducing conditions or limited acetoin dehydrogenation. Inulin addition to StLa suppressed acetoin accumulation and hindered that of diacetyl, suggesting catabolite repression of alpha-acetolactate synthase expression in S. thermophilus. Both co-cultures showed the highest ATP requirements for biomass growth and maintenance at the beginning of fermentation, consistently with the high energy demand of enzyme induction during lag phase. Inulin reduced these requirements making biomass synthesis and maintenance less energy-consuming. Only a fraction of galactose was released from lactose, consistently with the galactose-positive phenotype of most dairy strains. The galactose fraction metabolized without inulin was about twice that in its presence, which suggests inhibition of the galactose transport system of S. thermophilus by fructose released from partial inulin hydrolysis. (C) 2012 Elsevier B.V. All rights reserved.

FAPESP (Sao Paulo State Research Foundation)

Sao Paulo State Research Foundation (FAPESP)

CAPES (Coordination of Improvement of Higher Education)

CAPES (Coordination of Improvement of Higher Education)

CNPq (National Research Council)

CNPq (National Research Council)

Identificador

BIOCHEMICAL ENGINEERING JOURNAL, LAUSANNE, v. 62, n. 919, supl. 1, Part 3, pp. 62-69, 42064, 2012

1369-703X

http://www.producao.usp.br/handle/BDPI/34353

10.1016/j.bej.2012.01.004

http://dx.doi.org/10.1016/j.bej.2012.01.004

Idioma(s)

eng

Publicador

ELSEVIER SCIENCE SA

LAUSANNE

Relação

BIOCHEMICAL ENGINEERING JOURNAL

Direitos

restrictedAccess

Copyright ELSEVIER SCIENCE SA

Palavras-Chave #STREPTOCOCCUS THERMOPHILUS #LACTIC ACID BACTERIA #CO-CULTURE #CO-METABOLIC MODELS #DELBRUECKII SSP BULGARICUS #LACTIC-ACID BACTERIA #PROBIOTIC BACTERIA #ACIDIFICATION PERFORMANCE #SELECTIVE ENUMERATION #GROWTH #MILK #FERMENTATION #STRAINS #CULTURE #BIOTECHNOLOGY & APPLIED MICROBIOLOGY #ENGINEERING, CHEMICAL
Tipo

article

original article

publishedVersion