Growth Enhancement of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki by Milk Hydrolyzates

The determination of the best conditions of preparation of a (tentatively) probiotic starter culture that might be suitable for cheese making composed solely of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki is critical if a consistently reliable acid production is to be achieved, especi...

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Bibliographic Details
Published in:Journal of dairy science 1998-11, Vol.81 (11), p.2817-2825
Main Authors: Gomes, Ana M.P., Malcata, F. Xavier, Klaver, Frank A.M.
Format: Article
Language:English
Subjects:
ACETIC ACID
ACIDE ACETIQUE
ACIDE LACTIQUE
ACIDIFICACION
ACIDIFICATION
ACIDO ACETICO
ACIDO LACTICO
Animals
BACTERIA
BIFIDOBACTERIUM
Bifidobacterium - growth & development
Bifidobacterium lactis Bo
Biological and medical sciences
CELL COUNTING
CHEESEMAKING
Coculture Techniques
CONTEO DE CELULAS
CULTIVOS INICIADORES
CULTURE STARTER
Endopeptidases - metabolism
FABRICACION DEL QUESO
FABRICATION FROMAGERE
FERMENTACION
FERMENTATION
Food industries
Fundamental and applied biological sciences. Psychology
growth
GROWTH RATE
HIDROLISIS
Hydrogen-Ion Concentration
HYDROLYSAT DE PROTEINES
HYDROLYSATES
HYDROLYSE
HYDROLYSIS
HYDROLYZED PROTEINS
INDICE DE CRECIMIENTO
LACTIC ACID
LACTOBACILLUS ACIDOPHILUS
Lactobacillus acidophilus - growth & development
Lactobacillus acidophilus Ki
Metalloendopeptidases - metabolism
Milk - metabolism
Milk and cheese industries. Ice creams
MILK HYDROLYSATES
milk hydrolyzate
Milk Proteins - metabolism
MOLECULAR WEIGHT
MULTIPLE STRAIN STARTER
NUMERATION CELLULAIRE
PEPTIDE
PEPTIDES
PEPTIDOS
PESO MOLECULAR
POIDS MOLECULAIRE
PROTEINAS HIDROLIZADAS
SIMBIOSIS
STARTER CULTURES
SYMBIOSE
SYMBIOSIS
TAUX DE CROISSANCE
VIABILIDAD
VIABILITE
VIABILITY
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Summary:The determination of the best conditions of preparation of a (tentatively) probiotic starter culture that might be suitable for cheese making composed solely of Bifidobacterium lactis Bo and Lactobacillus acidophilus Ki is critical if a consistently reliable acid production is to be achieved, especially because bifidobacteria have stringent requirements for growth. Therefore, we determined whether B. lactis Bo and L. acidophilus Ki required or benefitted from the addition of milk hydrolyzates (brought about by proteinase or neutrase as the nitrogen source). The growth and acid production of B. lactis in milk were affected by the addition of proteinase-mediated hydrolyzate and, to a lesser extent, by neutrase-mediated hydrolyzate; a higher degree of hydrolysis of either hydrolyzate resulted in greater biomass increase and greater acid production. This result suggests that the poor growth of bifidobacteria in milk is due partially to the lack of small peptides and free amino acids. The rates of growth and acidification by B. lactis were enhanced when cocultured with L. acidophilus (1:1 inoculum ratio). Conversely, the growth rates and acid production of L. acidophilus were not positively affected by the addition of either milk hydrolyzate. Although L. acidophilus grew slowly, its proteolytic system was apparently able to generate its own nitrogen source. Nevertheless, coculture with B. lactis (1:1 inoculum ratio) led to enhanced rates of growth and acidification when compared with that of the single strain, suggesting some degree of symbiosis between the strains.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.s0022-0302(98)75840-0