Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate?

Uriot, Ophélie; Denis, Sylvain; Junjua, Maira; Roussel, Yvonne; Dary-Mourot, Annie; Blanquet‐Diot, Stéphanie

doi:10.1016/j.jff.2017.07.038

Cited by 94 publications

(60 citation statements)

References 128 publications

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“…(Hols et al, 2005;Cui et al, 2016Cui et al, , 2017. Furthermore, it has been confirmed that S. thermophilus has various health benefits such as antiinflammatory activity, antimicrobial activity, antioxidant activity, as well as immunomodulation (Junjua et al, 2016;Cui et al, 2017;Uriot et al, 2017). These probiotic effects have a close relationship with the biologically active molecules produced by S. thermophilus such as EPS and bacteriocins (Hols et al, 2005;Junjua et al, 2016;Cui et al, 2017;Uriot et al, 2017).…”

Section: Introductionmentioning

confidence: 92%

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Genome Analysis and Physiological Characterization of Four Streptococcus thermophilus Strains Isolated From Chinese Traditional Fermented Milk

Cui

Zhang

et al. 2020

Front. Microbiol.

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Streptococcus thermophilus plays important roles in the dairy industry and is widely used as a dairy starter in the production of fermented dairy products. The genomes of S. thermophilus strains CS5, CS9, CS18, and CS20 from fermented milk in China were sequenced and used for biodiversity analysis. In the present study, the phylogenetic analysis of all 34 S. thermophilus genomes publicly available including these four strains reveals that the phylogenetic reconstruction does not match geographic distribution as strains isolated from the same continent are not even clustered on the nearby branches. The core and variable genes were also identified, which vary among strains from 0 to 202. CS9 strain contained 127 unique genes from a variety of distantly related species. It was speculated that CS9 had undergone horizontal gene transfer (HGT) during the long evolutionary process. The safety evaluation of these four strains indicated that none of them contains antibiotic resistance genes and that they are all sensitive to multiple antibiotics. In addition, the strains do not contain any pathogenic virulence factors or plasmids and thus can be considered safe. Furthermore, these strains were investigated in terms of their technological properties including milk acidification, exopolysaccharide (EPS) and γ-aminobutyric acid (GABA) production, and in vitro survival capacity in the gastrointestinal tract. CS9 possesses a special eps gene cluster containing significant traces of HGT, while the eps gene clusters of CS5, CS18, and CS20 are almost the same. The monosaccharide compositional analysis indicated that crude EPS-CS5, EPS-CS9, EPS-CS18, and EPS-CS20 contain similar monosaccharide compositions with different ratios. Furthermore, CS9 was one of a few GABA-producing strains that could ferment glutamate to produce GABA, which is beneficial for improving the acid tolerance of the strain. CS18 has the most potential for the production of fermented food among these four strains because of its fast growth rate, rapid acidifying capacity, and stronger acid and bile salt resistance capacity. This study focused on the genome analysis of the four new S. thermophilus strains to investigate the diversity of strains and provides a reference for selecting excellent strains by use of the genome data.

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Section: Introductionmentioning

confidence: 92%

“…Streptococcus thermophilus is a necessary starter culture for yogurt manufacturing and widely used in yogurt and cheese production worldwide (Cui et al, 2016;Uriot et al, 2017). It has rapid acidifying capacity during milk fermentation and accelerates the coagulation of milk proteins.…”

Section: Introductionmentioning

confidence: 99%

Genome Analysis and Physiological Characterization of Four Streptococcus thermophilus Strains Isolated From Chinese Traditional Fermented Milk

Cui

Zhang

et al. 2020

Front. Microbiol.

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“…Dairy products are good matrices for probiotic inoculation (FERNANDES PEREIRA & RODRIGUES, 2018). Their components (ingredients) are sources of protein, minerals, and vitamins that provide favorable environment for the development of probiotics (HE & HEKMAT, 2014;VAN HOOIJDONK & HETTINGA, 2015). Yogurts, milk-based beverages, and fermented milks are among the top, major probiotic foods consumed worldwide.…”

Section: Introductionmentioning

confidence: 99%

Fermented milk beverage: formulation and process

et al. 2019

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Dairy products are an adequate alternative as functional foods since they present excellent nutritional value, have wide acceptance with consumers, and are potential matrices for inoculation of probiotic microorganisms. The present study aimed to develop a fermented milk beverage with fruits and a probiotic culture included, to evaluate the acceptance of this product among consumers to define the ideal formulation, and to perform Lactobacillus acidophilus counting in order to characterize the product as a probiotic food. For the formulation of the beverage, milk, whey, sugar, and pasteurized orange and papaya pulps were used as main ingredients. The beverage formulation consisted of mixing the fruit pulps with a dairy substrate of milk and whey which was previously fermented using a mixed commercial probiotic ABT-5 culture. Six formulations were tested. The milk substrate was maintained at 70%. These formulations consisted of 50% of mineral water and 50% of skimmed milk with a concentration of probiotics of 0.5g/L. Sugar concentration varied between 40g, 70g, or 100g. As for flavoring, the juice was composed of 180mL of papaya and 120mL of orange, or 150mL of papaya and 150mL of orange. Beverages were prepared and then stored at 5±1°C. These products were evaluated after 24 hours of preparation/storage by 90 tasters (consumers) for acceptance and sensory characterization. Data were analyzed by ANOVA. The differences between samples were evaluated using the Tukey test at a significance level of 5%. Acceptance of the beverage samples among tasters varied from 5.1 to 6.9 and ranged between the hedonistic terms I neither liked nor disliked it and somewhat enjoyed it in a 9-point hedonic scale. The enumeration of Lactobacillus acidophilus LA-5 ranged from 7.83 to 8.09log CFU/mL in the first week of refrigerated storage. Our results suggested that the beverages analyzed were suitable for inoculation of probiotics and met the legislation requirements. Therefore, these beverages should be classified as probiotic products. Samples with 10% sugar were the least preferred by the study participants whereas beverages containing 40g, 70g and 180mL of papaya juice and 120mL of orange juice and the sample with 70g of sugar, 150mL of papaya juice, and 150mL of orange juice did not differ significantly from each other in terms of acceptance and were; therefore, the 3 formulations that received the highest means of acceptance by consumers.

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“…With high probiotic function and bioactive ingredients, yogurt can serve as a highly effective functional food. Streptococcus thermophilus is a safe lactic acid bacteria (LAB) that is one of the most widely applied LAB in the dairy industry (van Baarlen et al, 2013). The feasibility of S. thermophilus is due to its rapid conversion of lactose into lactic acid (Iyer et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…This results in a swift reduction in pH, causing a coagulation of milk proteins. Therefore, S. thermophilus can be easily used to prepare yogurt and exhibits beneficial health effects based on previous studies (Uriot et al, 2017). γ-Aminobutyric acid (GABA) is a major inhibitory neurotransmitter in the central nervous system of mammals.…”

Section: Introductionmentioning

confidence: 99%

Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology

Chen

Alcazar

Yang

et al. 2018

Journal of Dairy Science

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Yogurt, a functional dairy food product, is an effective medium for delivering beneficial functional ingredients. One ingredient, γ-aminobutyric acid (GABA), has growing appeal in the development of functional foods for its potential in reducing the risk of diabetes, hypertension, and stress as a bioactive agent. However, the concentration of GABA in existing food products is remarkably low. We developed a functional yogurt rich in GABA using Streptococcus thermophilus fmb5. The GABA yield of yogurt was enhanced by optimization of culture conditions using single factor and response surface methods. The results showed that culture temperature, monosodium glutamate concentration, and culture time are the 3 main factors that affect GABA yield. The optimal culture conditions were determined as follows: 38.8°C for culture temperature, 20 g/L of monosodium glutamate, and 120 h of culture time. Under the above optimal conditions, the actual yield of GABA production was maximized at 9.66 g/L, which was 1.2 times or higher than that of from any single factor treatment. The GABA concentration, viable bacteria number, and water-holding capacity of GABA-rich yogurt were stable throughout the whole storage time. The results show that producing yogurt with Streptococcus thermophilus fmb5 and the optimized culture conditions will achieve high GABA concentrations that maximize health benefits to consumers.

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Streptococcus thermophilus: From yogurt starter to a new promising probiotic candidate?

Cited by 94 publications

References 128 publications

Genome Analysis and Physiological Characterization of Four Streptococcus thermophilus Strains Isolated From Chinese Traditional Fermented Milk

Genome Analysis and Physiological Characterization of Four Streptococcus thermophilus Strains Isolated From Chinese Traditional Fermented Milk

Fermented milk beverage: formulation and process

Optimized cultural conditions of functional yogurt for γ-aminobutyric acid augmentation using response surface methodology

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