Growth and survival of cheese ripening bacteria on milk fat globule membrane isolated from bovine milk and its monosaccharides

Moe, Kim Marius; Faye, Therese; Abrahamsen, Roger K.; Østlie, Hilde Marit; Skeie, Siv

doi:10.1016/j.idairyj.2011.12.014

Cited by 11 publications

(21 citation statements)

References 38 publications

(40 reference statements)

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“…In addition, they were able to survive for an extended period in a carbohydrate-restricted medium (CRM) with added MFGM isolate (Moe et al, 2012). These observations indicate that the bacteria were able to utilize compounds for growth and survival other than the lactose present in the medium.…”

Section: Introductionmentioning

confidence: 91%

“…A CRM was prepared according to Adamberg et al (2005), with minor adjustments as described by Moe et al,(2012). In short, a CRM was made with 12.0 g/L peptone from casein (Merck, Darmstadt, Germany), 1.0 g/L Tween 80 (Koch-Light Laboratories Ltd., Bucks, UK), 0.6 g/L MgSO 4 ·7H 2 O (Merck), 0.3 g/L MnSO 4 ·5H 2 O (Merck), 0.06 g/L FeSO 4 ·7H 2 O (Merck), 0.05 mg/L biotin (Sigma, Steinheim, Germany), 0.1 mg/L folic acid (Sigma), 0.1 mg/L niacinamide (Sigma), 0.1 mg/L pyridoxal-HCl (Sigma), 0.1 mg/L riboflavin (Sigma), 0.1 mg/L thiamine-HCl (Sigma), and 0.2 mg/L panthothenate (Sigma).…”

Section: Carbohydrate-restricted Mediummentioning

confidence: 99%

“…The MFGM material was prepared by a procedure described by Vanderghem et al (2008), with minor modifications as described by Moe et al (2012). In short, fresh unpasteurized milk, cooled to 4°C, was obtained from the herd at the Norwegian University of Life Sciences.…”

Section: Preparation Of Mfgm Mediummentioning

confidence: 99%

“…The supernatant was removed with a sterile pipette, and the bacterial pellet was resuspended in 1 mL of CRM. The final concentration of bacteria (log 6.38-7.55 cfu/mL for the monosaccharides and log 4.20-5.65 cfu /mL for the MFGM material) in the suspension was selected to be the same as in earlier experiments with the same bacteria and growth media (Moe et al, 2012).…”

Section: Preparation Of Bacterial Suspensionsmentioning

confidence: 99%

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Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

Moe

Porcellato

Skeie

2013

Journal of Dairy Science

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The objective of this study was to investigate how components present in the milk fat globule membrane (MFGM) may be used for growth and survival by cheese-ripening lactobacilli. This was achieved by analyzing metabolites produced during incubation on appropriate media. The lactobacilli investigated were able to utilize components from the MFGM throughout a 24-d incubation period. We observed an apparent connection between the higher proteolytic activity of Lactobacillus paracasei INF448 and its ability to grow in the MFGM media after depletion of readily available sugars. All the studied strains produced large amounts of acetate when grown on an acylated aminosugar, presumably from deacetylation of the monosaccharides. Growth of Lb. plantarum INF15D on D-galactose resulted in a metabolic shift, expressed as different fates of the produced pyruvate, compared with growth on the other monosaccharides. For Lb. plantarum INF15D, the presence of D-galactose also seemed to initiate degradation of some amino acids known to take part in energy production, specifically Arg and Tyr.

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Section: Introductionmentioning

confidence: 91%

Section: Carbohydrate-restricted Mediummentioning

confidence: 99%

Section: Preparation Of Mfgm Mediummentioning

confidence: 99%

Section: Preparation Of Bacterial Suspensionsmentioning

confidence: 99%

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Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

Moe

Porcellato

Skeie

2013

Journal of Dairy Science

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“…Based on these data, D-allulose might support to the growth of lactic acid bacteria as maximum as glucose. [11] stated if the medium was a simple carbohydrate, it would be more quickly hydrolysed and resulting the beneficial value for supporting the living of lactic acid bacteria. Figure 1 showed the development of considerable amount of lactic acid bacteria in the period of 48 hours of incubation time.…”

Section: Resultsmentioning

confidence: 99%

Glucose and D-Allulose contained medium to support the growth of lactic acid bacteria

Al-Baarri

Legowo

Pramono

et al. 2018

IOP Conf. Ser.: Earth Environ. Sci.

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Abstract.Monosaccharide has been known as support agent for the growth of lactic acid bacteria. However the combination among monosaccharides for supporting the living of bacteria has not been understood well. This research was done for analyzing the combination glucose and D-allulose for the growth of Lactobacillus acidophilus and Streptococcus thermophillus. The NaCl medium containing glucose and D-allulose was used to analyse the growth of bacteria. The study showed that glucose and D-allulose have been detected as supportive agent to L. acidophilus and S. thermophillus specifically. As conclusion, glucose and D-allulose supported the growth of lactic acid bacteria equally. This finding might provide the beneficial information for industry to utilize D-allulose as well as glucose.

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Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt

Zhao

Feng

Mao

2020

Food Science & Nutrition

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Buttermilk is used widely in dairy products due to its good emulsifying and nutritional properties. In the present study, 0%–4.0% (w/w) buttermilk powder was added to low‐fat yogurt with a constant protein content to investigate its efficacy on the rheological and storage properties of low‐fat yogurt. Buttermilk increased the final titration acidity. Addition of buttermilk decreased the pH at the gelation point, shortened the gelation time, and thus shortened the fermentation period. Storage modulus G', yield stress, yield strain, and compact cross‐links of the microstructure were enhanced greatly with addition of 1.0%‐2.0% (w/w) buttermilk powder. In addition, addition of buttermilk decreased whey separation and increased the viscosity and firmness of low‐fat yogurt during storage. Our findings suggest that the addition of an appropriate amount of buttermilk altered the rheological characteristics and improved the textural and storage properties of low‐fat yogurt.

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Growth and survival of cheese ripening bacteria on milk fat globule membrane isolated from bovine milk and its monosaccharides

Cited by 11 publications

References 38 publications

Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese

Glucose and D-Allulose contained medium to support the growth of lactic acid bacteria

Addition of buttermilk powder improved the rheological and storage properties of low‐fat yogurt

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