Serine-enriched minimal medium enhances conversion of selenium into selenocysteine by Streptococcus thermophilus

Serine incorporation into the selenocysteine moiety of glutathione peroxidase.

The selenium in mammalian glutathione peroxidase is present as a selenocysteine ([Se]Cys) moiety incorporated into the peptide backbone 41-47 residues from the N-terminal end. To study the origin of the skeleton of the [Se]Cys moiety, we perfused isolated rat liver with 14C- or 3H-labeled amino acids for 4 h, purified the GSH peroxidase, derivatized the [Se]Cys in GSH peroxidase to carboxymethy...

Streptococcus thermophilus.

Streptocus tmophilus, as a species designation (Orla-Jensen, 1919), has included those members of the nonhemolytic streptococci that possess the unusual combination of characteristics of extreme salt sensitivity, nonobligate thermophily, a rigorous fermentative pattern with respect to certain sugars (Sherman, 1937), and, based upon attempts to culture on synthetic media, a notoriety for nutriti...

The Fermentation of Disaccharides by Streptococcus thermophilus.

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., ha...

Growth 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...