Variability and molecular typing of Streptococcus thermophilus strains displaying different proteolytic and acidifying properties

Galia, Wessam; Perrin, Clarisse; Genay, Magali; Dary, Annie

doi:10.1016/j.idairyj.2008.08.004

Cited by 48 publications

(83 citation statements)

References 26 publications

(31 reference statements)

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“…Shahbal et al (1991) reported that three of 97 S. thermophilus strains displaying the highest proteolytic activities (PrtS + ) also showed the highest acidifying capacities. Galia et al (2009) also found that among a collection of 30 S. thermophilus strains, 15 strains had displayed PrtS activities and reported that the strains displaying the highest acidifying capacities were all PrtS + . There is an obvious distinction between our result and the above-mentioned views, which may reflect the difference in the isolation sources used.…”

Section: Protease Activity In S Thermophilusmentioning

confidence: 95%

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Zha

Zhang

et al. 2015

J. Gen. Appl. Microbiol.

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Section: Protease Activity In S Thermophilusmentioning

confidence: 95%

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Zha

Zhang

et al. 2015

J. Gen. Appl. Microbiol.

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“…Low molecular mass peptides released during the fermentation exhibit the highest inhibitory effect [46]. Galia et al, (2009) [47] reported that Streptococcus thermophilus strains were able to liberate peptides from the casein depending on their proteolytic activity and some of that had been classified as antimicrobial peptides [48]. Similarly, when β-casein and αs1-casein were hydrolyzed with Lactobacillus delbrueckii subsp.…”

Section: Antibacterial Activity Assaymentioning

confidence: 99%

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Elhamid¹,

Elbayoumi²

2017

AJFST

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In this study, the possibility to release bioactive peptides from camel milk using heat treatments and fermentation of camel milk was investigated. Camel milk was heated at 80°C for 30, 60, 90 and 120min. Samples of yoghurts after their fermentation and during storage were determined for proximate physicochemical and bioactive activities. Results showed that heat treatments and fermentation process, decreased significantly the pH (P<0.01) and increased the total solids and protein (P<0.01) of yoghurt during storage. The ash content was almost unchanged, when the time of heat treatments of camel milk increased. Also, fermentation increased the antioxidant activities in yoghurt. SDS-PAGE electrophoretic patterns of camel milk showed that after heating camel milk at 80°C for 60min; α-S2caseins (α-S2-CN) was not detected, while after fermentation α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. The peptide fractions from yoghurt showed good potential to inhibit growth of Bacillus cereus (ATCC 9639), Escherichia coli (ACCT 8739) and Staphylococcus aureus (ATCC 6538). For all the above, the non-standard heat treatment of camel's milk and fermentation are necessary for a future application in dairy industry to produce a bioactive peptides.

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“…La production rapide d'acide lactique par les souches de bactéries lactiques dépend de leur système protéolytique, la capacité de métaboliser le lactose et la résistance des bactéries au stress acide [26]. Par conséquent, les activités acidifiantes et protéolytiques des isolats sont très importantes pour leur sélection dans les cultures starter.…”

Section: Caractérisation Technologiqueunclassified

Phenotypic, molecular and technological characterization of autochthonous lactobacilli strains isolated from cow’s milk and goat of Algerian populations

Sadi¹,

Bouras²,

Ghomari³

et al. 2016

J. Fundam and Appl Sci.

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The raw milk is an important reservoir of microbial diversity can have important biotechnological applications, in particular to improve the unique characteristics of dairy products. For this effect, eight strains of autochthonus Lactobacilli have been isolated from goat and cow raw milk of the local Algerian populations (Setifian and Kabyle). The strains were then identified by phenotypic and molecular approaches by amplification and sequencing of 16S rDNA as Lb.casei (C4, C5, V2 and V5), Lb. paracasei (C6) and Lb.plantarum (C7, C8, C10). Virtually all the strains studied, from a technological point of view, produced lactic acid concentrations at or above 0.89g.100 mL -1 . Most strains exhibit a high capacity and are actively producing proteolytic proteases in the stationary phase between 24 and 30 hours. The strains studied can be used in the starter cultures or co-cultures for making cheese.

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Variability and molecular typing of Streptococcus thermophilus strains displaying different proteolytic and acidifying properties

Cited by 48 publications

References 26 publications

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Study on <i>Streptococcus thermophilus</i> isolated from Qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Effect of Heat Treatment and Fermentation on Bioactive Behavior in Yoghurt Made from Camel Milk

Phenotypic, molecular and technological characterization of autochthonous lactobacilli strains isolated from cow’s milk and goat of Algerian populations

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