Effect of fumaric acid on the growth of Lactobacillus delbrueckii ssp. bulgaricus during yogurt fermentation

Yogurt is traditionally fermented by a symbiotic starter culture of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. These bacteria exchange metabolites with each other to meet their nutritional demands during protocooperation, resulting in shorter fermentation time. In this study, we investigated whether fumaric acid functions as agent promote the growth Lb. bulgaricus evaluating 8 strains 7 Strep. thermophilus. All tested metabolized added into succinic monoculture milk, 6 (75%) showed time compared control. The addition malic similar trends that acid, indicating reverse tricarboxylic cycle was functioning produced milk. Further, 2038, gene expression fumarate reductase converts higher coculture 1131 than monoculture. findings indicate can function substance yogurt stimulate