Use of protein hydrolysates in industrial starter culture fermentations

Protein Hydrolysates in Biotechnology

Volumn , Issue , 2010, Pages 91-114

  Ummadi, Madhavi ^a   Curic Bawden, Mirjana ^b  

^a Dreyer's Grand Ice Cream   (United States)

^b Chris Hansen Inc   (United States)

Author keywords

Fermentation growth medium; Nutritional requirements of lactic acid bacteria; Protein hydrolysates; Starter cultures

Indexed keywords

EID: 84880709540     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1007/978-1-4020-6674-0_6     Document Type: Chapter

References (53)

1. Azaola A, Bustamante P, Huerta S, Saucedo G, Gonzalez R, Ramos C et al (1999) Use of surface response methodology to describe biomass production of Bifidobacterium infantis in complex media. Biotech Tech 13(2):93-95
2. Bringel F, Hubert JC (2003) Extent of genetic lesions of the arginine and pyrimidine biosynthetic pathways in Lactobacillus plantarum, L.paraplantarum, L. pentosus, and L. casei: prevalence of CO (2)-dependent auxotrophs and characterization of deficient arg genes in L. plantarum. Appl Environ Microbiol 669(5):2674-2683
3. Champagne CP (1998) Production de ferments lactiques dans l'industrie latiere. Centre de Recherche et de development sur le aliments Agriculture et Agroalimentaire Canada, Quebec, Canada
4. Chervaux C, Ehrlich SD, Maguin E (2000) Physiological study of Lactobacillus delbrueckii subsp. bulgaricus Strains in a novel chemically defined medium. Appl Environ Microbiol 66(12):5306-5311
5. Collins EB, Hall BJ (1984) Growth of bifidobacteria in milk and preparation of Bifidobacterium infantis for a dietary adjunct. J Dairy Sci 67(7):1376-1380
6. Dave RI, Shah NP (1998) Ingredient supplementation effects on viability of probiotic bacteria in yogurt. J Dairy Sci 81(11):2804-2816
7. Desjardins M-L, Roy D, Goulet J (1990) Uncoupling of Growth and acids production in Bifidobacterium ssp. J Dairy Sci 73(11):1478-1484
8. Elli M, Zink R, Rytz A, Reniero R, Morelli L (2000) Iron requirement of Lactobacillus spp. in completely chemically defined growth media. J Appl Microbiol 88(4):695-703
9. Exterkate FA, Veerkamp JH (1969) Biochemical changes in Bifidobacterium bifidum var. pennsylvanicus after cell wall inhibition. I. Composition of lipids. Biochim Biophys Acta 176(1):65-77
10. Foucaud C, Hemme D, Desmazeaud M (2001) Peptide utilization by Lactococcus lactis and Leuconostoc mesenteroides. Lett Appl Microbiol 32(1):20-25
11. Garault P, Letort C, Juillard V, Monnet V (2000) Branched-chain amino acid biosynthesis is essential for optimal growth of Streptococcus thermophilus in milk. Appl Environ Microbiol 66(12):5128-5133
12. Gomes A M P, Malcata FX (1998) Use of small ruminants' milk supplemented with available nitrogen as growth media for Bifidobacterium lactis and Lactobacillus acidophilus. J Appl Microbiol 85(5):839-848
13. Gonzalez CF (1984) Preservation of foods with non-lactose fermenting Streptococcus lactis subspecies diacetilactis. US Patent 4, 477, 471
14. Hassan AN, Frank JF, Shalabi SI (2001) Factors affecting capsule size and production by lactic acid bacteria used as dairy starter cultures. Int J Food Microbiol 64(1-2):199-203
15. Hebert E, Raya RR, De Giori GS (2000) Nutritional requirements and nitrogen-dependent regulation of proteinase activity of Lactobacillus helveticus CRL 1062. Appl Environ Microbiol 66(12):5316-5321
16. Hellinick S, Richard J, Juillard V (1997) The effects of adding lactococcal proteinase on the growth rate of Lactococcus lactis in milk depend on the type of enzyme. Appl Environ Microbiol 63(6):2124-2130
17. Hoier E, Janzen T, Henriksen CM, Rattray F, Brockmann E, Johansen E (1999) The production, application and action of lactic cheese starter cultures. In: Law BA (ed) Technology of cheesemaking. CRC Press, Boca Raton, FL
18. Hsieh CM, Yang FC, Iannotti EL (1999) The effect of soy protein hydrolyzates on fermentation by Lactobacillus amylovorus. Process Biochem 34(2):173-179
19. Hugenholtz J, Dijkstra M, Veldkamp H (1987) Amino acid limited growth of starter cultures in milk. FEMS Microbiol Lett 45:191-198
20. Ibrahim S, Bezkorovainy A (1994) Growth-promoting factors for Bifidobacterium longum. J Food Sci 59(1):189-191
21. Juillard V, Le Bars D, Kunji ER, Konings WN, Gripon JC, Richard J (1995) Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk. Appl Environ Microbiol 61(8):3024-3030
22. Juillard V, Foucaud M, Desmazeaud M, Richard J (1996) Utilisation des sources d'azote du lait par Lactococcus lactis. Lait 76(1-2):13-24
23. Juillard V, Guillot A, Le Bars D, Gripon JC (1998) Specificity of milk peptide utilization by Lactococcus lactis. Appl Environ Microbiol 64(4):1230-1236
24. Kegel MA, Wallace DL (1989) Use of stabilizing agents in culture media for growing acid producing bacteria. US patent 4, 806, 479
25. Kenny O, Fitzgerald RJ, Cuinn GO, Beresford TP, Jordan K (2003) Growth phase and growth medium effects on the peptidase activities of Lactobacillus helveticus. Int Dairy J 13(7):509-516
26. Klaver FA, Kingma F, Veerkamp AH (1993) Growth and survival of bifidobacteria in milk. Netherlands Milk Dairy J 47(3-4):151-164
27. Konings WN, Poolman B, Driessen AJ (1989) Bioenergetics and solute transport in Lactococci. Crit Rev Microbiol 16(6):419-476
28. Kunji E R S, Hagting A, De Vries CJ, Juillard V, Haandrikman AJ, Poolman B, Konings NW (1995) Transport of B-Casein-derived peptides by the oligopeptide transport system is a crucial step in the proteolytic pathway of Lactococcus lactis. J Biol Chem 270(4):1569-1574
29. Kunji ER, Mierau I, Hagting A, Poolman B, Konings WN (1996) The proteolytic systems of lactic acid bacteria. Antonie Leeuwenhoek 70(2-4):187-221
30. Kurmann JA (1988) Starters with selected intestinal bacteria. Fermented milk: science and technology. IDF Bulletin No. 227, Brussels
31. Kurmann JA, Rasic JL (1991) The health potential of products containing bifidobacteria. In: Robinson RK (ed) Therapeutic properties of fermented milks. London, Elsevier, pp 117-158
32. Law BA, Sezgin E, Sharpe ME (1976) Amino acid nutrition of some commercial cheese starters in relation to their growth in peptone-supplemented whey media. J Dairy Res 43(2):291-300
33. Loader NM, Lindner N, Pasupuleti VK (1999) Proteolytic system of lactic acid bacteria and nutrients. In: Nagodawithana TW, Reed G (ed) Nutritional Requirements of commercially important microorganisms. Esteekay Associates, Inc. Milwaukee, WI.
34. Lucas A, Sodini I, Monnet C, Jolivet P, Corrieau G (2004) Probiotic cell counts and acidification in fermented milks supplemented with milk protein hydrolysates. Int Dairy J 14(1):47-53
35. Mierau I, Kunji ER, Venema G, Kok J (1997) Casein and peptide degradation in lactic acid bacteria. Biotechnol Genet Eng Rev 14:279-301
36. Misono H, Norihiko G, Nagasaki S (1985) Purification, crystallization and properties of NADP+ - Specific glutamate dehydrogenase from Lactobacillus fermentum. Agric Biol Chem 49(1):117-123
37. Molskness TA, Lee DR, Sandine WE, Elliker PR (1973) b-D- Phosphogalactohydrolase of Lactic Streptococci. Appl Micriobiol 25(3):373-380
38. Morel F, Frot-Coutaz J, Aubel D, Portalier R, Atlan D (1999) Characterization of a prolidase from Lactobacillus delbrueckii subsp. bulgaricus CNRZ 397 with an unusual regulation of biosynthesis. Microbiology 145(2):437-446
39. Morishita T, Fucada T, Shirota M, Yura T (1974) Genetic basis of nutritional requirements in Lactobacillus casei. J Bacteriol 120(1):1078-1084
40. Morishita T, Deguchi Y, Yajima M, Sakurai T, Yura T (1981) Multiple nutritional requirements of lactobacilli: genetic lesions affecting amino acid biosynthetic pathways. J Bacteriol 148(1):64-71
41. Norris RF, De Spin M, Zilliken FW, Harvey TS, Gyorgy P (1954) Occurrence of mucoid variants of Lactobacillus bifidus; demonstration of extracellular and intracellular polysaccharide. J Bacteriol 67(2):159-166
42. Novak L, Cocaign-Bousquet M, Lindley ND, Loubiere P (1997) Metabolism and energetic of Lactococcus lactis during growth in complex or synthetic media. Appl Environ Microbiol 63(7):2665-2670
43. Petersen BL, Dave RI, McMahon DJ, Oberg CJ, Broadbent JR (2000) Influence of capsular and ropy exopolysaccharide-producing Streptococcus thermophilus on Mozzarella cheese and cheese whey. J Dairy Sci 83(9):1952-1956
44. Petschow BW, Talbott RD (1991) Response of bifidobacterium species to growth promoters in human and cow milk. Pediatr Res 29(2):208-213
45. Poolman B, Konings WN (1988) Relation of growth of Streptococcus lactis and Streptococcus cremoris to amino acid transport. J Bacteriol 170(2):700-707
46. Porubcan RS, Sellars RL (1979) Lactic starter culture concentrates. In: Peppler HJ, Perlman D (eds) Microbial technology, vol 1, Microbial processes. Academic, New York, pp 59-92
47. Poupard J, Husain I, Norris RF (1973) Biology of the bifidobacteria. Bacteriol Rev 37(2):136-165
48. Proulx M, Ward P, Gauthier SF, Roy D (1994) Comparison of bifidobacterial growth-promoting activity of ultrafiltered casein hydrolyzate fractions. Lait 74(2):139-152
49. Ravula RR, Shah NP (1998) Effect of acid casein hydrolysate and cysteine on the viability of yogurt and probiotic bacteria in fermented frozen dairy desserts. Austr J Dairy Technol 53(3):175-179
50. Smid EJ, Konings WN (1990) Relationship between utilization of proline and proline-containing peptides and growth of Lactococcus lactis. J Bacteriol 172(9):5286-5292
51. Summer R (1996) Yeast extracts: production, properties and components. Paper presented at the 9th international symposium on yeasts, Sydney, August 1996
52. Ten Otto R, Brink B, Veldkamp H, Konings WN (1983) The relationship between growth rate and electrochemical proton gradient of Streptococcus cremoris. FEMS Microbiol Lett 16:69-74
53. Vedamuthu ER (1980) Method for diacetyl flavor and aroma development in creamed cottage cheese. US Patent 4, 191, 782