Influence de la supplémentation du lait en magnésium sur la fermentation lactique réalisée par S. <i>lactis </i>et S. <i>thermophilus</i>

Amouzou, Komla Séna; Prévost, Hervé; Diviès, Charles

doi:10.1051/lait:1985647-6482

Cited by 10 publications

(6 citation statements)

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“…In milk, the Mg 2+ concentration varies from 4.2 to 6.25 mM, depending on the geographic region (Veisseyre 1975). Interestingly, supplementation of milk with 1-2.1 mM Mg 2+ permitted both a stimulation of growth of S. thermophilus and S. lactis and a better survival rate of the lactic streptococci (Amouzou et al 1985). Interesting results about antibacterial properties of Mg 2+ were obtained by Duane and coauthors (Robinson et al 2010).…”

Section: Discussionmentioning

confidence: 99%

Comparative analysis of the effect of Ca and Mg ions on antibacterial activity of lactic acid bacteria isolates and their associations depending on cultivation conditions

2019

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The effects of divalent cations of Ca and Mg on antibacterial activity of lactic acid bacteria (LAB) isolates, as well as their different associations were studied. Most LAB strains and associations revealed significant inhibitory effects in MRS against Gram-positive and Gram-negative test-organisms at different Ca 2+ and Mg 2+ concentrations (determined specifically for each LAB strain and each association). Some LAB strains and communities inhibited the growth of pathogenic test-organisms depending on both ions concentrations and cultivation conditions. Interestingly, the presence of Mg ions in medium significantly decreased the antimicrobial activity of LAB communities against pathogenic test-organisms; on the other hand, the combined mixture of ions essentially increased the inhibitory effect in case of time-spaced cultivation. In contrast, the inhibitory effects of many associations were significantly increased at the presence of Mg 2+ and especially ions combination in case of simultaneous cultivation. The addition of ions combination didn’t affect antibacterial activity of LAB isolates. The results allow us to conclude that Ca and Mg ions had inducible effects on antibacterial activity in case of simultaneous cultivation. This probably can be prospective for creation of new antimicrobial preparations and their possible application.

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Section: Discussionmentioning

confidence: 99%

Comparative analysis of the effect of Ca and Mg ions on antibacterial activity of lactic acid bacteria isolates and their associations depending on cultivation conditions

2019

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“…Mn 2+ helps the cell to deal with reactive oxygen species and serves as an alternative for the absence of a gene encoding a superoxide dismutase (Wegkamp et al 2010). Mg 2+ was earlier found to stimulates the growth of Lactobacillus and improve its survival (Amouzou et al 1985). It was shown that Mg 2+ is the only essential oligoelement for the growth of Lactobacillus delbrueckii subsp.…”

Section: Resultsmentioning

confidence: 99%

Enzymatic activity of Lactobacillus reuteri grown in a sweet potato based medium with the addition of metal ions

et al. 2013

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The effect of metal ions on the enzymatic activity of Lactobacillus reuteri was studied. The enzymatic activity was determined spectrophotometrically using the corresponding substrate. In the control group, L. reuteri MF14-C, MM2-3, SD2112, and DSM20016 produced the highest α-glucosidase (40.06 ± 2.80 Glu U/mL), β-glucosidase (17.82 ± 1.45 Glu U/mL), acid phosphatase (20.55 ± 0.74 Ph U/mL), and phytase (0.90 ± 0.05 Ph U/mL) respectively. The addition of Mg2+ and Mn2+ led to enhance α-glucosidase produced by L. reuteri MM2-3 by 113.6% and 100.6% respectively. α-Glucosidase produced by MF14-C and CF2-7F was decrease in the presence of K+ by 65.8 and 69.4% respectively. β-Glucosidase activity of MM7 and SD2112 increased in the presence of Ca2+ (by 121.8 and 129.8%) and Fe2+ (by 143.9 and 126.7%) respectively. Acid phosphatase produced by L. reuteri CF2-7F and MM2-3 was enhanced in the presence of Mg2+, Ca2+ or Mn2+ by (94.7, 43.2, and 70.1%) and (63.1, 67.8, and 45.6%) respectively. On the other hand, Fe2+, K+, and Na+ caused only slight increase or decrease in acid phosphatase activity. Phytase produced by L. reuteri MM2-3 was increase in the presence of Mg2+ and Mn2+ by 51.0 and 74.5% respectively. Ca2+ enhanced phytase activity of MM2-3 and DSM20016 by 27.5 and 28.9% respectively. The addition of Na+ or Fe2+ decreased phytase activity of L. reuteri. On average, Mg2+ and Mn2+ followed by Ca2+ led to the highest enhancement of the tested enzymes. However, the effect of each metal ion on the enzymatic activity of L. reuteri was found to be a strain dependent. Therefore, a maximized level of a target enzyme could be achieved by selecting a combination of specific strain and specific metal ion.

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“…Although milk contains sufficient magnesium for microbial growth, an exogenous surplus (ca. 16–50% of the normal supply in milk) of this mineral stimulated growth of two streptococci 34 . Potassium is another macro-nutrient for microbial cells, because it is involved in many enzyme activities 27 .…”

Section: Discussionmentioning

confidence: 99%

Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation

Minervini

Dinardo

Angelis

et al. 2019

Sci Rep

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This study aimed at assessing the effect of tap water on the: (i) lactic acid bacteria (LAB) population of a traditional and mature sourdough; and (ii) establishment of LAB community during sourdough preparation. Ten tap water, collected from Italian regions characterized by cultural heritage in leavened baked goods, were used as ingredient for propagating or preparing firm (type I) sourdoughs. The same type and batch of flour, recipe, fermentation temperature and time were used for propagation/preparation, being water the only variable parameter. During nine days of propagation of a traditional and mature Apulian sourdough, LAB cell density did not differ, and the LAB species/strain composition hardly changed, regardless of the water. When the different tap water were used for preparing the corresponding sourdoughs, the values of pH became lower than 4.5 after two to four fermentations. The type of water affected the assembly of the LAB biome. As shown by Principal Components Analysis, LAB population in the sourdoughs and chemical and microbiological features of water used for their preparation partly overlapped. Several correlations were found between sourdough microbiota and water features. These data open the way to future researches about the use of various types of water in bakery industry.

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Influence de la supplémentation du lait en magnésium sur la fermentation lactique réalisée par S. lactis et S. thermophilus

Cited by 10 publications

References 1 publication

Comparative analysis of the effect of Ca and Mg ions on antibacterial activity of lactic acid bacteria isolates and their associations depending on cultivation conditions

Comparative analysis of the effect of Ca and Mg ions on antibacterial activity of lactic acid bacteria isolates and their associations depending on cultivation conditions

Enzymatic activity of Lactobacillus reuteri grown in a sweet potato based medium with the addition of metal ions

Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation

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