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Comparison of changes in fermented milk quality due to differences in the proteolytic system between Lactobacillus helveticus R0052 and Lactococcus lactis *** JCM5805

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Food Bioscience 2023年第1期51卷 498-507页

作者： Zihang Shi Xiankang Fan Maolin Tu Zhen Wu Daodong Pan State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingboZhejiang315211China Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo315832China

As the healthy diet concept has gained broad acceptance,more and more consumers nowadays prefer to drink fermented ***,the quality of fermented milk is influenced by the protein hydrolysis capacity of the bacterial strains *** this study,we conducted an in silico analysis of the composition of the proteolytic system in the genomes of Lactobacillus helveticus R0052 and Lactococcus lactis *** JCM5805,and assessed the impact of these two strains on the quality of fermented milk from several *** results showed that *** R0052 and *** JCM5805 had different cell envelope proteases,oligopeptides ABC transport system,and peptidases in their protein hydrolysis systems,which resulted in significant differences in protein hydrolysis,pH,acidity,viable bacteria count,water holding capacity and texture of the produced fermented *** in the metabolic profiles and pathways of volatile and non-volatile flavor substances between *** R0052 and *** JCM5805 were identified by *** R0052 improves the sensory quality of fermented milk compared to *** *** study findings provide novel insights into selecting suitable strains to produce fermented milk from a genetic and metabolic perspective.

关键词： Lactic acid bacteria Fermented milk proteolytic system Metabolomics

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Effect of culturing conditions on the expression of key enzymes in the proteolytic system of Lactobacillus bulgaricus

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Journal of Zhejiang University-Science B(Biomedicine & Biotechnology) 2015年第4期16卷 317-326页

作者： Jun-cai HOU Fei LIU Da-xi REN Wei-wei HAN Yue-ou DU Key Laboratory of Dairy Science Ministry of Education Northeast Agricultural University College of Food Science Northeast Agricultural University College of Animal Sciences Zhejiang University

The proteolytic system of Lactobacillus bulgaricus breaks down milk proteins into peptides and amino acids, which are essential for the growth of the bacteria. The aim of this study was to determine the expressions of seven key genes in the proteolytic system under different culturing conditions （different phases, initial pH values, temperatures, and nitrogen sources） using real-time polymerase chain reaction （RT-PCR）. The transcriptions of the seven genes were reduced by 30-fold on average in the stationary phase compared with the exponential growth phase The transcriptions of the seven genes were reduced by 62.5-, 15.0-, and 59.0-fold in the strains KLDS 08006, KLDS 08007, and KLDS 08012, respectively, indicating that the expressions of the seven genes were significantly different among strains. In addition, the expressions of the seven genes were repressed in the MRS medium containing casein peptone. The effect of peptone supply on PepX transcription was the weakest compared with the other six genes, and the impact on OppD transcription was the strongest. Moreover, the expressions of the seven genes were significantly different among different strains （P〈0.05）. All these results indicated that the culturing conditions affected the expression of the proteolytic system genes in Lactobacillus bulgaricus at the transcription level.

关键词： Gene expression proteolytic system Lactobacillus bulgaricus Proteinase

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