4.7 Article

The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk

期刊

FOOD MICROBIOLOGY
卷 106, 期 -, 页码 -

出版社

ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2022.104042

关键词

Lactobacillus; Soy milk; Proteomic; Probiotic

资金

  1. French FUI (Fond Unique Interministeriel) program [25]
  2. French National Research Institute for Agriculture, Food and Environment (INRAE)
  3. Brittany region
  4. European Union (FEDER)
  5. French Ministry of Education and Research
  6. INRA
  7. Conseil General 35
  8. Rennes Metropole

向作者/读者索取更多资源

Lactobacillus delbrueckii subsp. bulgaricus, a commonly used yogurt starter, shows poor adaptation to soy milk. It does not grow in soy milk, but can accelerate its acidification when co-cultured with Streptococcus thermophilus. Comparison with cow's milk reveals significant differences in cell morphology and proteome composition in soy milk, indicating stress response and downregulation of cell division machinery.
Lactobacillus delbrueckii subsp. bulgaricus is a beneficial lactic acid bacterium and constitutes one of the most used, and thus consumed, dairy starters, worldwide. This homofermentative bacterium was the first lactobacillus described and is involved in the fermentation of yogurt and of diverse other fermented products, including cheeses. It has a long history of safe use, as well as documented probiotic lato sensu effects, including alleviation of lactose intolerance. Plant-based fermented products presently experience a considerable development, as a result of evolution of consumers' habits, in a general context of food transition. This requires research and development, and thus scientific knowledge, to allow such transition, including the development of fermented soy milks. These last indeed offer an alternative source of live and active bacteria. The yogurt starters L. delbrueckii subsp. bulgaricus, together with Streptococcus thermophilus, have been implemented to generate yogurt-type fermented soy milks worldwide. While the adaptation of these starters to the dairy environment has been extensively studied, little is known about L. delbrueckii adaptation to the soy environment. We therefore investigated its adaptation to soy milk and compared it to cow's milk. Surprisingly, it did not grow in soy milk, neither alone, nor in co-culture with S. thermophilus. Acidification of soy milk was however faster in the presence of both species. In order to deepen such adaptation, we then compared L. delbrueckii growth and survival in soy milk ultrafiltrate (SUF, the aqueous phase of soy milk) and compared it to cow's milk ultrafiltrate (MUF, the aqueous phase of cow milk). This comparison revealed major differences in terms of cell morphology and proteome composition. Lactobacilli appeared deformed and segmented in soy. Major differences in both the surface and the cellular proteome indicated upregulation of stress proteins, yet downregulation of cell cycle and division machinery. Altogether, these results suggest that soy milk may be a stressing environment for the yogurt starter L. delbrueckii subsp. bulgaricus.

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