Study on streptococcus thermophilus isolated from qula and associated characteristic of acetaldehyde and diacetyl in their fermented milk

Journal of General and Applied Microbiology

Volumn 61, Issue 2, 2015, Pages 50-56

  Zha, Musu ^a   Yu, Jie ^a   Zhang, Yong ^a   Wang, Hongmei ^a   Bai, Na ^a   Qin, Yanting ^a   Liangliang, De ^a   Liu, Wenjun ^a,b   Zhang, Heping ^a,b   Bilige, Menghe ^a,b  

^a Education Ministry of PR China   (China)

^b INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Acetaldehyde and diacetyl; Isolation and identification; Qula cheese; Streptococcus thermophilus

Indexed keywords

2,3 BUTANEDIONE; ACETALDEHYDE; CARBOXYLIC ACID; PROTEINASE; RNA 16S;

ACIDIFICATION; ARTICLE; BACTERIAL COUNT; BACTERIAL STRAIN; BACTERIAL VIABILITY; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; CONTROLLED STUDY; ENZYME ACTIVITY; FERMENTATION TECHNIQUE; MILK; NONHUMAN; PALESTINE; PH MEASUREMENT; PHYSICAL PARAMETERS; STREPTOCOCCUS THERMOPHILUS; TITRATION ACIDITY; ANALYSIS; ANIMAL; BOVINE; CHEMISTRY; CHINA; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETICS; HUMAN; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIAL VIABILITY; MICROBIOLOGY; ODOR; PH; TASTE;

BACTERIA (MICROORGANISMS); STREPTOCOCCUS THERMOPHILUS;

ACETALDEHYDE; ANIMALS; CATTLE; CHEESE; CHINA; COLONY COUNT, MICROBIAL; DIACETYL; FERMENTATION; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; MICROBIAL VIABILITY; MILK; ODORS; RNA, RIBOSOMAL, 16S; STREPTOCOCCUS THERMOPHILUS; TASTE;

EID: 84930257691     PISSN: 00221260     EISSN: 13498037     Source Type: Journal    
DOI: 10.2323/jgam.61.50     Document Type: Article

References (48)

1. Bao, Q., Liu, W., Yu, J., Wang, W., Qing, M. et al. (2012) Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China. J. Gen. Appl. Microbiol., 58(2), 95–105.
2. Beshkova, D., Simova, E., Frengova, G., and Simov, Z. (1998) Production of flavour compounds by yogurt starter cultures. J. Ind. Microbiol. Biotechnol., 20(3–4), 180–186.
3. Birollo, G. A., Reinheimer, J. A., and Vinderola, C. G. (2000) Viability of lactic acid microflora in different types of yoghurt. Food Res. Int., 33(9), 799–805.
4. Bratovanova, P. (1999) Formation of acetaldehyde by the Lactobacillus delbrückii subsp. bulgaricus and the threonine amino acid in dough part manufactured products. Biotechnol. Biotechnol. Equip., 13(2), 27–30.
5. Buono, M. A., Setser, C., Erickson, L. E., and Fung, D. Y. (1990) Soymilk yogurt: sensory evaluation and chemical measurement. J. Food Sci., 55(2), 528–531.
6. Chammas, G. I., Saliba, R., Corrieu, G., and Béal, C. (2006) Characterization of lactic acid bacteria isolated from fermented milk “laban”. Int. J. Food Microbiol., 110(1), 52–61.
7. Chaves, A., Fernandez, M., Lerayer, A. L. S., Mierau, I., Kleerebezem, M. et al. (2002) Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Appl. Environ. Microbiol., 68(11), 5656–5662.
8. De Vuyst, L. and Tsakalidou, E. (2008) Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. Int. Dairy J., 18(5), 476–485.
9. Delorme, C., Bartholini, C., Bolotine, A., Ehrlich, S. D., and Renault, P. (2010) Emergence of a cell wall protease in the Streptococcus thermophilus population. Appl. Environ. Microbiol., 76(2), 451–460.
10. Donkor, O. N., Henriksson, A., Vasiljevic, T., and Shah, N. P. (2006) Effect of acidification on the activity of probiotics in yoghurt during cold storage. Int. Dairy J., 16(10), 1181–1189.
11. Duan, Y. H., Tan, Z. F., Wang, Y. P., Li, Z. W., Li, Z. Y. et al. (2008) Identification and characterization of lactic acid bacteria isolated from Tibetan Qula cheese. J. Gen. Appl. Microbiol., 54(1), 51–60.
12. Erkus, O., Okuklu, B., Yenidunya, A. F., and Harsa, S. (2014) High genetic and phenotypic variability of Streptococcus thermophilus strains isolated from artisanal Yuruk yoghurts. LWT-Food Sci. Technol., 58(2), 348–354.
13. Fernandez-Espla, M. D., Garault, P., Monnet, V., and Rul, F. (2000) Streptococcus thermophilus cell wall-anchored proteinase: release, purification, and biochemical and genetic characterization. Appl. Environ. Microbiol., 66(11), 4772–4778.
14. Galia, W., Perrin, C., Genay, M., and Dary, A. (2009) Variability and molecular typing of Streptococcus thermophilus strains displaying different proteolytic and acidifying properties. Int. Dairy J., 19(2), 89–95.
15. Güler-akin, M. B. (2005) The effects of different incubation temperatures on the acetaldehyde content and viable bacteria counts of bioyogurt made from ewe’s milk. Int. J. Dairy Technol., 58(3), 174–179.
16. Hamdan, I. Y., Kunsman, J. E., Jr., and Deanne, D. D. (1971) Acetaldehyde production by combined yogurt cultures. J. Dairy Sci., 54(7), 1080–1082.
17. Hols, P., Hancy, F., Fontaine, L., Grossiord, B., Prozzi, D. et al. (2005) New insights in the molecular biology and physiology of Streptococcus thermophilus revealed by comparative genomics. FEMS Microbiol. Rev., 29(3), 435–463.
18. Huggins, A. R. and Sandine, W. E. (1984) Differentiation of fast and slow milk-coagulating isolates in strains of lactic streptococci. J. Dairy Sci., 67(8), 1674–1679.
19. Iyer, R., Tomar, S. K., Uma Maheswari, T., and Singh, R. (2010) Streptococcus thermophilus strains: Multifunctional lactic acid bacteria. Int. Dairy J., 20(3), 133–141.
20. Kang, D. K. and Fung, D. Y. C. (1999) Effect of diacetyl on controlling Eschericia coli O15:7H7 and Salmonella typhimurium in the presence of starter culture in a laboratory medium and during meat fermentation. J. Food Prot., 62(9), 975–979.
21. Kleerebezem, M., Hols, P., and Hugenholtz, J. (2000) Lactic acid bacteria as a cell factory: rerouting of carbon metabolism in Lactococcus lactis by metabolic engineering. Enzyme Microb. Technol., 26(9–10), 840–848.
22. Letort, C. and Juillard, V. (2001) Development of a minimal chemically-defined medium for the exponential growth of Streptococcus thermophilus. J. Appl. Microbiol., 91(6), 1023–1029.
23. Macedo, R. F., Freitas, R. J., Pandey, A., and Soccol, C. R. (1999) Production and shelf-life studies of low cost beverage with soymilk, buffalo cheese whey and cow milk fermented by mixed cultures of Lactobacillus casei ssp. shirota and Bifidobacterium adolescentis. J. Basic Microbiol., 39(4), 243–251.
24. Mehmeti, I., Jönsson, M., Fergestad, E. M., Mathiesen, G., Nes, I. F. et al. (2011) Transcriptome, proteome, and metabolite analyses of a lactate dehydrogenase-negative mutant of Enterococcus faecalis V583. Appl. Environ. Microbiol., 77(7), 2406–2413.
25. Mohd Adnan, A. F. and Tan, I. K. (2007) Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential. Bioresour. Technol., 98(7), 1380–1385.
26. Ott, A., Fay, L. B., and Chaintreau, A. (1997) Determination and origin of the aroma impact compounds of yogurt flavor. J. Agr. Food Chem., 45(3), 850–858.
27. Ott, A., Germond, J. E., Baumgartner, M., and Chaintreau, A. (1999) Aroma comparisons of traditional and mild yogurts: headspace gas chromatography quantification of volatiles and origin of -diketones. J. Agr. Food Chem., 47(6), 2379–2385.
28. Ott, A., Germond, J. E., and Chaintreau, A. (2000a) Vicinal diketone formation in yogurt: 13C precursors and effect of branched-chain amino acids. J. Agr. Food Chem., 48(3), 724–731.
29. Ott, A., Germond, J. E., and Chaintreau, A. (2000b) Origin of acetaldehyde during milk fermentation using 13C-labeled precursors. J. Agr. Food Chem., 48(5), 1512–1517.
30. Pastink, M. I., Sieuwerts, S., De Bok, F. A., Janssen, P. W., Teusink, B. et al. (2008) Genomics and high-throughput screening approaches for optimal flavour production in dairy fermentation. Int. Dairy J., 18(8), 781–789.
31. Perez, P. F., de Antoni, G. L., and Añon, M. C. (1991) Formate production by Streptococcus thermophilus cultures. J. Dairy Sci., 74(9), 2850–2854.
32. Pinto, S., Clemente, M. D. G., and De Abreu, L. R. (2009) Behaviour of volatile compounds during the shelf life of yoghurt. Int. J. Dairy Technol., 62(2), 215–223.
33. Purwandari, U. (2009) Fermented Milk Produced with Exopolysaccharide Producing Strains of Streptococcus thermophilus. Dissertation, School of Biomedical and Health Sciences, Victoria University, Werribee Campus, VIC, Australia.
34. Raquib, M., Trishna, B., Choudhary, R. K., Rahaman, H., and Borpuzari, T. (2003) Isolation and characterization of Lactobacilli isolated from market sample of sour dahi. Indian Vet. J., 80(8), 791–794.
35. Rasic, J. L. and Kurmann, J. A. (1978) Fermented Fresh Milk Products. Yogurt: Scientificgrounds, Technology, Manufacture and Preparations, Vol. 1, Technical Dairy Publishing House, Copenhagen, DK.
36. Routray, W. and Mishra, H. N. (2011) Scientific and technical aspects of yogurt aroma and taste: a review. Compr. Rev. Food Sci. Food Saf., 10(4), 208–220.
37. Salvador, A. and Fiszman, S. M. (2004) Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage. J. Dairy Sci., 87(12), 4033–4041.
38. Shahbal, S., Hemme, D., and Desmazeaud, M. (1991) High cell wallassociated proteinase activity of some Streptococcus thermophilus strains (H-strains) correlated with a high acidification rate in milk. Le Lait., 71(3), 351–357.
39. Smit, G., Smit, B. A., and Engels, W. J. (2005) Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev., 29(3), 591–610.
40. Soomro, A. H. and Masud, T. (2008) Selection of yoghurt starter culture from indigenous isolates of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus on the basis of technological properties. Ann. Microbiol., 58(1), 67–71.
41. Sun, Z. H., Liu, W. J., Gao, W., Yang, M., Zhang, J. C. et al. (2010) Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China. J. Gen. Appl. Microbiol., 56, 1–10.
42. Tamura, K., Dudley, J., Nei, M., and Kumar, S. (2007) MEGA4: molecular evolutionary genetics analysis (MEGA) software version 4.0. Mol. Biol. Evol., 24(8), 1596–1599.
43. Tan, Z., Pang, H., Duan, Y., Qin, G., and Cai, Y. (2010) 16S ribosomal DNA analysis and characterization of lactic acid bacteria associated with traditional Tibetan Qula cheese made from yak milk. Anim. Sci. J., 81(6), 706–713.
44. Tharmaraj, N. and Shah, N. P. (2003) Selective enumeration of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus casei, Lactobacillus rhamnosus, and Propionibacteria. J. Dairy Sci., 86(7), 2288–2296.
45. Xanthopoulos, V., Petridis, D., and Tzanetakis, N. (2001) Characterization and classification of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus strains isolated from traditional Greek yogurts. J. Food Sci., 66(5), 747–752.
46. Yuguchi, H., Hiramatsu, A., Doi, K., Ida, C., and Okonogi, S. (1989) Studies on the flavour of yogurt fermented with Bifidobacteria: significance of volatile components and organic acids in the sensory acceptance of yogurt. Jpn. J. Zootechn. Sci., 60(8), 734–741.
47. Zhang, H., Xu, J., Wang, J., Sun, T., Li, H. et al. (2008) A survey on chemical and microbiological composition of kurut, naturally fermented yak milk from Qinghai in China. Food Control., 19(6), 578–586.
48. Zhang, W. Y., Yun, Y. Y., Sun, T. S., Menghe, B., and Zhang, H. P. (2008) Isolation and identification of dominant microorganisms involved in naturally fermented goat milk in Haixi region of Qinghai, China. Ann. Microbiol., 58(2), 213–217.