期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 210, 期 -, 页码 42-46出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ijfoodmicro.2015.04.034
关键词
Lactobacillus casei; Streptococcus thermophilus; Streptococcus thermophilus phage; Co-culture; Fermented milk
资金
- National High Technology Research and Development Program of China [2011AA100901]
- National Key Technologies Program of China [2013BAD18B01]
Lactobacillus casei, a probiotic, and Streptococcus thermophilus, a fast acidifying lactic add bacterial strain, are both used in the food industry. The aim of this study was to investigate the interaction between L. casei and S. thermophilus in the presence or absence of S. thermophilus-specific bacteriophage during milk fermentation. The acidification capability of L casei co-cultured with S. thermophilus was significantly higher than that observed for L. casei or S. thermophilus cultured alone. However, the probiotic content (i.e., L. casei cell viability) was low. The fastest acidification and the highest viable L. casei cell count were observed in co-cultures of L. casei and S. thermophilus with S. thermophilus phage. In these co-cultures, S. thermophilus compensated for the slow acid production of L. casei in the early exponential growth phase. Thereafter, phage-induced lysis of the S. thermophilus cells eliminated the competition for nutrients, allowing L. casei to grow well. Additionally, the ruptured S. thermophilus cells released intracellular factors, which further promoted the growth and function of the probiotic bacteria. Crude cellular extract isolated from S. thermophilus also significantly accelerated the growth and propagation of L. casei, supporting the stimulatory role of the phage on this micro-ecosystem. (C) 2015 Published by Elsevier B.V.
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