Relationships between functional genes in Lactobacillus delbrueckii ssp. bulgaricus isolates and phenotypic characteristics associated with fermentation time and flavor production in yogurt elucidated using multilocus sequence typing

Journal of Dairy Science

Volumn 99, Issue 1, 2016, Pages 89-103

  Liu, Wenjun ^a,b,c   Yu, Jie ^a,b,c   Sun, Zhihong ^a,b,c   Song, Yuqin ^a,b,c   Wang, Xueni ^a,b,c   Wang, Hongmei ^a,b,c   Wuren, Tuoya ^a,b,c   Zha, Musu ^a,b,c   Menghe, Bilige ^a,b,c   Heping, Zhang ^a,b,c  

^a BEIJING UNIVERSITY OF POSTS AND TELECOMMUNICATIONS   (China)

^b INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

^c Dairy Processing Laboratory of National Dairy Production Technology and Research Centre   (China)

Author keywords

Acidification; Dairy starter; Functional gene; Lactobacillus delbrueckii ssp. bulgaricus; Multilocus sequence typing

Indexed keywords

BACTERIAL DNA; BACTERIAL PROTEIN; RNA 16S; YOGHURT;

ANIMAL; CHEMISTRY; CLASSIFICATION; FERMENTATION; GENETICS; LACTOBACILLUS DELBRUECKII; METABOLISM; MILK; MOLECULAR GENETICS; MULTILOCUS SEQUENCE TYPING; PHENOTYPE; PHYLOGENY; TASTE;

ANIMALS; BACTERIAL PROTEINS; DNA, BACTERIAL; FERMENTATION; LACTOBACILLUS DELBRUECKII; MILK; MOLECULAR SEQUENCE DATA; MULTILOCUS SEQUENCE TYPING; PHENOTYPE; PHYLOGENY; RNA, RIBOSOMAL, 16S; TASTE; YOGURT;

EID: 84952664694     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-10209     Document Type: Article

References (41)

1. Akpinar A., Yerlikaya O. Antimicrobial activity and antibiotic resistance of Lactobacillus delbrueckii ssp bulgaricus and Streptococcus thermophilus strains isolated from Turkish homemade yoghurts. Afr. J. Microbiol. Res. 2011, 5:675-682.
2. Bayjanov J.R., Molenaar D., Tzeneva S.R., Hijum S.A.F.T. Phenolink-A web-tool for linking phenotype to ~omics data for bacteria: Application to gene trait matching for Lactobacillus plantarum strains. BMC Genomics 2012, 13:170.
3. Cachon R., Jeanson S., Aldarf M., Divies C. Characterisation of lactic starters based on acidification and reduction activities. Lait 2002, 82:281-288.
4. Chaves A.C., Fernandez M., Lerayer A.L., Mierau I., Kleerebezem M., Hugenholtz J. Metabolic engineering of acetaldehyde production by Streptococcus thermophilus. Appl. Environ. Microb. 2002, 68:5656-5662.
5. Cheng H. Volatile flavor compounds in yogurt: A review. Crit. Rev. Food Sci. Nutr. 2010, 50:938-950.
6. Daly C., Fitzgerald G.F., O'Connor L., Davis R. Technological and health benefits of dairy starter cultures. Int. Dairy J. 1998, 8:195-205.
7. Gao S.R, Shao Y.Y., Guo H., Menghe B.G., Zhang H.P. Screening of Lactobacillus delbrueckii ssp. bulgaricus strains for use as yoghurt starter cultures. J. Dairy Sci. Technol. 2013, 36:1-6. (Chinese with English abstract).
8. Gorner F., Palo V., Bertan M. Changes of the content of volatile substances during ripening of yogurt. Milchwissenschaft 1968, 23:94.
9. Grattepanche F., Miescher-Schwenninger S., Meile L., Lacroix C. Recent developments in cheese cultures with protective and probiotic functionalities. Dairy Sci. Technol. 2008, 88:421-444.
10. Hao P., Zheng H.J., Yu Y., Ding G.H., Gu W.Y., Chen S.T., Yu Z.H., Ren S.X., Oda M., Konno T., Wang S.Y., Li X., Ji Z.S., Zhao G.P. Complete sequencing and pan-genomic analysis of Lactobacillus delbrueckii ssp. bulgaricus reveal its genetic basis for industrial yogurt production. PLoS ONE 2011, 6:e15964.
11. Hayek S.A., Ibrahim S.A. Current limitations and challenges with lactic acid bacteria: A review. Food Nutr. Sci. 2013, 4:73-87.
12. Holzapfel W.H., Wood B.J.B. Lactic Acid Bacteria: Biodiversity and Taxonomy 2014, Wiley Blackwell Ltd, Oxford, UK.
13. Imhof R., Bosset J.O. Relationships between micro-organisms and formation of aroma compounds in fermented dairy products. Z. Lebensm. Unters. Forsch. 1994, 198:267-276.
14. Kalviainen N., Roininen K., Tuorila H. The relative importance of texture, taste and aroma on a yogurt-type snack food preference in the young and the elderly. Food Qual. Prefer. 2003, 14:177-186.
15. Kristo E., Biliaderis C.G., Tzanetakis N. Modelling of the acidification process and rheological properties of milk fermented with a yogurt starter culture using response surface methodology. Food Chem. 2003, 83:437-446.
16. Liu, M. 2010. Comparative genomics of dairy lactic acid bacteria: Proto-cooperation, proteolysis and flavour formation. PhD Thesis, An academic essay in Medical Science. Radboud Univ. Nijmegen, the Netherlands.
17. Liu M., Nauta A., Francke C., Siezen R.J. Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria. Appl. Environ. Microbiol. 2008, 74:4590-4600.
18. Liu W.J., Chen Y.F., Kwok L.Y., Li M.H., Sun T., Sun C.L., Wang X.N., Menghebilige D.T., Zhang H.P., Sun T.S. Preliminary selection for potential probiotic Bifidobacterium isolated from subjects of different Chinese ethnic groups and evaluation of their fermentation and storage characteristics in bovine milk. J. Dairy Sci. 2013, 96:6807-6817.
19. Liu W.J., Sun Z.H., Zhang Y.B., Zhang C.L., Bilige M.H., Yang M., Sun T.S., Bao Q.H., Chen W., Zhang H.P. A survey of bacterial composition in kurut from Tibet of China using a culture-independent approach. J. Dairy Sci. 2012, 95:1064-1072.
20. Liu Z.M., Wang Y.Y. Study on acid production characteristics of lactic acid bacteria. J. Dairy Sci. Technol. 2010, 143:169-172. (Chinese with English abstract).
21. Lubbers S., Decourcelle N., Vallet N., Guichard E. Flavor release and rheology behavior of strawberry fat-free stirred yogurt during storage. J. Agric. Food Chem. 2004, 52:3077-3082.
22. Method for analysis of hygienic standard of milk and milk products 1996, National Standards of the People's Republic of China, China National Standard, Beijing, China, Bulletin 5009.46.
23. Oliveira M.N., Sodini I., Remeuf F., Corrieu G. Effect of milk supplementation and culture composition on acidification, textural properties and microbiological stability of fermented milks containing probiotic bacteria. Int. Dairy J. 2001, 11:935-942.
24. Oliveira R.P.S., Perego P., Converti A., de Oliveira M.N. Growth and acidification performance of probiotics in pure culture and co-culture with Streptococcus thermophilus: The effect of inulin. Lebenson. Wiss. Technol. 2009, 42:1015-1021.
25. +-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage. Int. J. Food Microbiol. 2007, 116:358-366.
26. Ott A., Fay L.B., Chaintreau A. Determination and origin of the aroma impact compounds of yogurt flavor. J. Agric. Food Chem. 1997, 45:850-858.
27. Pette J.W., Lolkema H. Symbiosis and antibiosis in mixed cultures of Lb bulgaricus and Se thermophilus. Neth. Milk Dairy J. 1950, 4:197-208.
28. Rault A., Bouix M., Béal C. Fermentation pH influences the physiological-state dynamics of Lactobacillus bulgaricus CFL1 during pH-controlled culture. Appl. Environ. Microbiol. 2009, 75:4374-4381.
29. Routray W., Mishra H.N. Scientific and technical aspects of yogurt aroma and taste: A review. Compr. Rev. Food Sci. F. 2011, 10:208-220.
30. Sahlin, P. 1999. Fermentation as a method of food processing-production of organic acids, pH-development and microbial growth in fermenting cereals. Licentiate Thesis. Lund Univ., Lund, Sweden.
31. Sasaki Y., Horiuchi H., Yamamoto Y. NADH oxidase of Streptococcus thermophilus 1131 is required for the effective yogurt fermentation with Lactobacillus delbrueckii ssp. bulgaricus 2038. Biosci. Microbiota Food Health 2014, 33:31-40.
32. Shah N.P. Probiotic bacteria: Selective enumeration and survival in dairy foods. J. Dairy Sci. 2000, 83:894-907.
33. Sieuwerts, S. 2009. Analysis of molecular interactions between yoghurt bacteria by an integrated genomics approach. PhD Thesis. Wageningen Univ., Wageningen, the Netherlands.
34. Siezen R.J., van Hylckama Vlieg J.E. Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineer. Microb. Cell Fact. 2011, 10(Suppl. 1):S3.
35. Smit G., Smit B.A., Engels W.J.M. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev. 2005, 29:591-610.
36. Sun Z., Liu W.J., Gao W., Yang M., Zhang J.C., Wu L., Wang J.G., Menghe B.L., Sun T.S., Zhang H.P. Identification and characterization of the dominant lactic acid bacteria from kurut: The naturally fermented yak milk in Qinghai, China. J. Gen. Appl. Microbiol. 2010, 56:1-10.
37. Sun Z.H., Chen X., Wang J.C., Zhao W.J., Shao Y.Y., Guo Z., Zhang X.C., Zhou Z.M., Sun T.S., Wang L., Meng H., Zhang H.P., Chen W. Complete genome sequence of Lactobacillus delbrueckii ssp. bulgaricus Strain ND02. J. Bacteriol. 2011, 193:3426-3427.
38. Tamime A. Fermented Milks 2006, Blackwell Science Ltd, Ayr, UK.
39. Tamime A., Deeth H. Yogurt: Technology and biochemistry. J. Food Prot. 1980, 43:939-977.
40. Terahara M., Kurama S., Takemoto N. Prevention by lactic acid bacteria of the oxidation of human LDL. Biosci. Biotechnol. Biochem. 2001, 65:1864-1868.
41. van de Guchte M., Penaud S., Grimaldi C., Barbe V., Bryson K., Nicolas P., Robert C., Oztas S., Mangenot S., Couloux A., Loux V., Dervyn R., Bossy R., Bolotin A., Batto J.M., Walunas T., Gibrat J.F., Bessières P., Weissenbach J., Ehrlich S.D., Maguin E. The complete genome sequence of Lactobacillus bulgaricus reveals extensive and ongoing reductive evolution. Proc. Natl. Acad. Sci. USA 2006, 103:9274-9279.