Journal
JOURNAL OF DAIRY SCIENCE
Volume 104, Issue 1, Pages 138-150Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2020-18953
Keywords
Lactobacillus acidophilus LA-5; nutrient requirements; fermented milk; fermentation time; viable cell count
Funding
- National Key Research and Development Plan Project of China [2018YFD0400405]
- National Natural Science Foundation of China [31771989]
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By analyzing the nutrient requirements of Lactobacillus acidophilus LA-5 and adding necessary nutrients to milk, the fermentation time can be shortened and viable cell counts can be increased without negative effects on quality.
Lactobacillus acidophilus LA-5 is a suitable probiotic for food application, but because of its slow growth in milk, an increase in its efficiency is desired. To shorten the time required for fermentation, the nutrient requirements of L. acidophilus LA-5 were analyzed, including the patterns of consumption of amino acids, purines, pyrimidines, vitamins, and metal ions. The nutrients required by L. acidophilus LA-5 were Asn, Asp, Cys, Leu, Met, riboflavin, guanine, uracil, and Mn2+, and when they were added to milk, the fermentation time of fermented milk prepared by L. acidophilus LA-5 alone was shortened by 9 h, with high viable cell counts that were maintained during storage of nutrient-supplemented fermented milk compared with the control. For fermented milk prepared by fermentation with Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, and L. acidophilus LA-5, viable cell counts of L. acidophilus LA-5 increased 1.3-fold and were maintained during storage of nutrient-supplemented fermented milk compared with the control. Adding nutrients had no negative effect on the quality of the fermented milk. The results indicated that suitable nutrients enhanced the growth of L. acidophilus LA-5 and increased its viable cell counts in fermented milk prepared by L. acidophilus LA-5 alone and mixed starter culture, respectively.
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