德氏乳杆菌亚种。保加利亚
乳酸菌
嗜热链球菌
食品科学
发酵
乳酸
乳糖
开胃菜
乳糖不耐受
脱脂牛奶
乳杆菌科
化学
蛋白质水解
生物
生物化学
细菌
酶
遗传学
作者
Yingxue Yue,Song Wang,Xiuli Lv,Chengfeng Wang,Biao Xu,Lijun Ping,Jiayao Guo,Xuetong Li,Smith Etareri Evivie,Fei Liu,Bailiang Li,Huo Gui-cheng
标识
DOI:10.3168/jds.2021-20999
摘要
In recent years, yogurt has been one of the most popular fermented dairy products and is sold worldwide. In this study, pH and titrated acid changes of 4 strains of Lactobacillus delbrueckii ssp. bulgaricus fermented milk during storage were detected. The difference between L. bulgaricus KLDS1.1011 and KLDS1.0207 was significant, with the latter exhibiting reduced acidity levels. Therefore, we determined the complete genome sequence of the 2 strains. Then the expression of specific genes and common genes related to glucose metabolism and proteolysis of L. bulgaricus KLDS1.1011 and KLDS1.0207 were detected by quantitative real-time reverse-transcription PCR. Analysis indicated that the key enzymes in glycometabolism and proteolysis of L. bulgaricus KLDS1.1011 were significantly different than those of L. bulgaricus KLDS1.0207. The contents of lactose and glucose decreased during storage of L. bulgaricus fermented milk, as determined by HPLC, and the contents of lactic acid and galactose increased, with L. bulgaricus KLDS1.1011 increasing less. With skim milk as a raw material, L. bulgaricus KLDS1.1011, KLDS1.0207, and Streptococcus thermophilus S1 were used as fermentation strains to yield yogurt at 42°C, and sensory evaluation was compared with yogurt fermented by commercial starter cultures. Yogurt from L. bulgaricus KLDS1.1011 was the highest-rated. Therefore, the study may provide guidelines for the development of yogurt starters.
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