BETA GALACTOSIDASE ACTIVITY IN LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS ZN541 AND STREPTOCOCCUS THERMOPHILUS Z1052 STRAINS AND OPTIMIZATION
نویسندگان
چکیده
Çalışmada, 31 Lactobacillus delbrueckii subsp. bulgaricus ve 34 Streptococcus thermophilus bakteri kültürlerinde, o-nitrofenil-beta-D-galaktosit (o-NPG) substrat olarak kullanılarak, β-galaktosidaz enzim spesifik aktiviteleri taranmıştır. L. suşları 0.186-6.500 U/mg arasında aktivite gösterirken, S. 0.172-5.064 göstermiştir. ZN541 (6.500 U/mg) Z1052 (5.064 suşlarının yüksek yeteneğine sahip oldukları tespit edilmiştir. Yüksek β-galaktozidaz aktivitesi gösteren seçilerek, farklı koşulların (pH, sıcaklık, laktoz konsantrasyonu fermantasyon süresi) bu suşlara ait enzimlerin aktivitelerine etkileri belirlenmiştir. suşunda optimum için gereken pH’ın 6.2, sıcaklığın 42°C, konsantrasyonunun %2 süresinin 24 saat olduğu ise 6.8, konsantrasyonun %4
منابع مشابه
Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus survive gastrointestinal transit of healthy volunteers consuming yogurt.
To date, there is significant controversy as to the survival of yogurt bacteria (namely, Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) after passage through the human gastrointestinal tract. Survival of both bacterial species in human feces was investigated by culture on selective media. Out of 39 samples recovered from 13 healthy subjects over a 12-day period of f...
متن کاملExopolysaccharides Produced from Lactobacillus delbrueckii subsp. bulgaricus
Lactobacillus delbrueckii subsp. bulgaricus, which has been widely used as a fermented milk starter, is a type of probiotic, and certain strains are able to produce exopolysaccharide (EPS). EPS produced from L. bulgaricus contributes to the physical and biological function of dairy products by regulating immune response, and this tendency seems to place EPS with acidic groups. To date, six type...
متن کاملGrowth and viability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in traditional yoghurt enriched by honey and whey protein concentrate
The ability of whey protein concentrate (WPC) (1% w/v) and/or honey (2% and 4% w⁄v) to improve lactic acid bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) growth and viability in yoghurt during a 21 day period of storage was investigated. Another focus of this study was to examine fermentation kinetics and post-acidification rates through pH and lactic acid...
متن کاملPostgenomic analysis of streptococcus thermophilus cocultivated in milk with Lactobacillus delbrueckii subsp. bulgaricus: involvement of nitrogen, purine, and iron metabolism.
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. bulgaricus. This bacterial association, known as a proto-cooperation, is poorly documented at the molecular and regulatory levels. We thus investigate the kinetics of the transcriptomic and proteo...
متن کاملSurvival of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the terminal ileum of fistulated Göttingen minipigs.
The ability of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus administered in yogurt to survive the passage through the upper gastrointestinal tract was investigated with Göttingen minipigs that were fitted with ileum T-cannulas. After ingestion of yogurt containing viable microorganisms, ileostomy samples were collected nearly every hour beginning 3 h after food upt...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Gida the Journal of Food
سال: 2021
ISSN: ['1309-6273', '1300-3070']
DOI: https://doi.org/10.15237/gida.gd21059