期刊
INTERNATIONAL DAIRY JOURNAL
卷 19, 期 1, 页码 12-21出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2008.07.004
关键词
-
资金
- Australian Commonwealth Government
- The University of Melbourne
- Food Science Australia [GCRL163]
Physiological and metabolic traits of Lactobacillus casei strain GCRL163 were Studied in a buffered semi-defined medium supplemented with different concentrations of lactose. The extent of growth (maximum OD600 reached) was limited by concentrations of <= 1% lactose in this medium. Survival of the strain during extended incubation periods (LIP to 30 days) in Cultures Without lactose Was found to be better than in cultures supplemented with lactose. Important metabolites detected in lactose-starved (0% lactose) Cultures were acetate, as a major end product, as well as ethanol, diacetyl, 3-Methyl-1-butanol, benzyl alcohol, 1-butanol, isopropanol, 3-(methylthio)-propanoic acid and other compounds. Viability of recovered cells declined but metabolic products continued accumulating, when the PH was kept constant at PH 5.2. It was proposed that cells entered a non-culturable state but remained metabolically active. Results indicated the potential of this strain, as a possible non-starter lactic acid bacteria adjunct, to Survive and utilize alternative available Substrates as energy source in cheese curd. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据