Chemically Defined Medium for Optimization of Proteolytic Activity of Lactobacillus bulgaricus 761N

Nour, Islam; Fattouh, Faiza A.; El-Adawi, Hala

doi:10.5963/lsmr0404002

Cited by 3 publications

(2 citation statements)

References 62 publications

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“…The proteolytic activity of Lb. bulgaricus was observed to be enhanced by trace elements such as Fe, Mn, Cu, and Se, which at certain concentrations, act as a co-factor during the fermentation process (Nour et al, 2014).…”

Section: Amino Acidsmentioning

confidence: 99%

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Sabunevica,

Zagorska

2023

Rural Sustainability Research

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In recent years, the demand for organic fermented dairy products has been growing. Lactic acid bacteria (LAB) are of major interest in the food industry due to their ability to form the quality and functionality of fermented products. A significantly higher LAB cell count is presented in organic (ORG) fermented products such as yoghurt and kefir, than their conventional (CONV) counterparts. There is still a lack of information on the possible explanation and evidence of ORG milk as a better medium for LAB growth. The aim of the present review is to summarise the results of research articles on the milk compounds and their effect on LAB growth, and to identify differences between ORG and CONV milk that may provide a plausible explanation for their influence on LAB growth in ORG milk. The monographic method was used in this study. According to the previous research, significant differences were established in a content and range of carbohydrates, nitrogen sources, fats, macroelements and microelements, as well bioactive compounds in ORG and CONV milk. The composition of ORG milk may have potential benefits for the development of LAB due to the higher concentration of peptides and long-chain polyunsaturated fatty acids in it.

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Section: Amino Acidsmentioning

confidence: 99%

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Sabunevica,

Zagorska

2023

Rural Sustainability Research

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“…Other sugars like galactose or sucrose, which are typically consumed by other LAB, such a L. plantarum [179] are not metabolized by L. bulgaricus. Its proteolytic activity allows this bacterium to hydrolyze casein, the protein of milk, into peptides [180,181], which are later transported into the cell through a set of dedicated transporters [182]. Peptides are then hydrolyzed inside the cell and amino acids are released.…”

Section: Introductionmentioning

confidence: 99%

Metabolic modeling of microorganisms and dynamics of microbial communities in the food industry

Mendoza Farías

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In this thesis, we initially evaluated a wide range of reconstruction tools to determine their optimal performance in various cases. By utilizing the appropriate reconstruction tools, we successfully created a high-quality, genome-scale metabolic model for Lactobacillus delbrueckii subsp. bulgaricus, a bacterium commonly employed in yogurt production. Furthermore, we incorporated proteomic data into the model, acquired from two relevant conditions: growth on casein or amino acids. Through the incorporation of enzymatic capacity constraints into the model, we captured the emergence of glucose secretion as a system property, a phenomenon not discernible through the genome-scale model alone. Concluding our study, we introduce two innovative approaches to simulate the dynamics of co-evolved microbial communities. These methodologies are particularly suitable for species that release costly compounds into the surrounding medium due to co-evolution, as observed in the context of yogurt production. With this thesis, we have propelled the domain of systems biology as applied to the food industry, utilizing yogurt production as our focal case study.

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Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

et al. 2018

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To compensate for their amino acid auxotrophy, lactobacilli have developed the ability to hydrolyze proteins present in their environment. This proteolytic activity not only generates the free amino acids needed by the bacteria, but also a large variety of peptides, some of which are endowed with biological activities. These so-called “bioactive peptides” (BAPs) are interesting from a nutrition and healthcare perspective. The use of lactic acid bacteria (LAB) such as lactobacilli is an effective strategy for production and valorization of new BAPs. The proteolytic activity of lactobacilli is exerted in a strain- and species-dependent manner: each species exhibits different proteinase content, leading to a large variety of proteolytic activities. This underlines the high potential of Lactobacillus strains to produce novel hydrolysates and BAPs of major interest. This review aims at discussing the potential of different Lactobacillus species to release BAPs from fermentation media and processes. Strategies used for peptide production are presented. Additionally, we propose a methodology to select the most promising Lactobacillus strains as sources of BAPs. This methodology combines conventional approaches and in silico analyses.

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Chemically Defined Medium for Optimization of Proteolytic Activity of Lactobacillus bulgaricus 761N

Cited by 3 publications

References 62 publications

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Organic Milk as Medium for Lactic Acid Bacteria Growth: a Review

Metabolic modeling of microorganisms and dynamics of microbial communities in the food industry

Production of Bioactive Peptides by Lactobacillus Species: From Gene to Application

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