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Sample records for alkalithermophile natranaerobius thermophilus

  1. Complete Genome Sequence of the Anaerobic Halophilic Alkalithermophile Natranaerobius thermophilus JW/NM-WN-LFT

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    Mesbah, Noha [University of Georgia, Athens, GA; Dalin, Eileen [U.S. Department of Energy, Joint Genome Institute; Goodwin, Lynne A. [Los Alamos National Laboratory (LANL); Nolan, Matt [U.S. Department of Energy, Joint Genome Institute; Pitluck, Sam [U.S. Department of Energy, Joint Genome Institute; Chertkov, Olga [Los Alamos National Laboratory (LANL); Han, James [U.S. Department of Energy, Joint Genome Institute; Larimer, Frank W [ORNL; Land, Miriam L [ORNL; Hauser, Loren John [ORNL; Kyrpides, Nikos C [U.S. Department of Energy, Joint Genome Institute; Wiegel, Juergen [University of Georgia, Athens, GA

    2011-01-01

    The genome of the anaerobic halophilic alkalithermophile Natranaerobius thermophiles consists of one chromosome and two plasmids.The present study is the first to report the completely sequenced genome of polyextremophile and the harboring genes harboring genes associated with roles in regulation of intracellular osmotic pressure, pH homeostasis, and thermophilic stability.

  2. The halophilic alkalithermophile Natranaerobius thermophilus adapts to multiple environmental extremes using a large repertoire of Na(K)/H antiporters.

    Science.gov (United States)

    Mesbah, Noha M; Cook, Gregory M; Wiegel, Juergen

    2009-10-01

    Natranaerobius thermophilus is an unusual extremophile because it is halophilic, alkaliphilic and thermophilic, growing optimally at 3.5 M Na(+), pH(55 degrees C) 9.5 and 53 degrees C. Mechanisms enabling this tripartite lifestyle are essential for understanding how microorganisms grow under inhospitable conditions, but remain unknown, particularly in extremophiles growing under multiple extremes. We report on the response of N. thermophilus to external pH at high salt and elevated temperature and identify mechanisms responsible for this adaptation. N. thermophilus exhibited cytoplasm acidification, maintaining an unanticipated transmembrane pH gradient of 1 unit over the entire extracellular pH range for growth. N. thermophilus uses two distinct mechanisms for cytoplasm acidification. At extracellular pH values at and below the optimum, N. thermophilus utilizes at least eight electrogenic Na(+)(K(+))/H(+) antiporters for cytoplasm acidification. Characterization of these antiporters in antiporter-deficient Escherichia coli KNabc showed overlapping pH profiles (pH 7.8-10.0) and Na(+) concentrations for activity (K(0.5) values 1.0-4.4 mM), properties that correlate with intracellular conditions of N. thermophilus. As the extracellular pH increases beyond the optimum, electrogenic antiport activity ceases, and cytoplasm acidification is achieved by energy-independent physiochemical effects (cytoplasmic buffering) potentially mediated by an acidic proteome. The combination of these strategies allows N. thermophilus to grow over a range of extracellular pH and Na(+) concentrations and protect biomolecules under multiple extreme conditions.

  3. Life at extreme limits: the anaerobic halophilic alkalithermophiles.

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    Mesbah, Noha M; Wiegel, Juergen

    2008-03-01

    The ability of anaerobic microorganisms to proliferate under extreme conditions is of widespread importance for microbial physiology, remediation, industry, and evolution. The halophilic alkalithermophiles are a novel group of polyextremophiles. Tolerance to alkaline pH, elevated NaCl concentrations, and high temperatures necessitates mechanisms for cytoplasmic pH acidification; permeability control of the cell membrane; and stability of proteins, the cell wall, and other cellular constituents to multiple extreme conditions. Although it is generally assumed that extremophiles growing at more than one extreme combine adaptive mechanisms for each individual extreme, adaptations for individual extremes often counteract each other. However, in alkaline, hypersaline niches heated via intense solar irradiation, culture-independent analyses have revealed the presence of an extensive diversity of aerobic and anaerobic microorganisms belonging to Bacteria and Archaea that survive and grow under multiple harsh conditions. Thus, polyextremophiles must have developed novel adaptive strategies enabling them to grow and proliferate under multiple extreme conditions. The recent isolation of two novel anaerobic, halophilic alkalithermophiles, Natranaerobius thermophilus and Halonatronum saccharophilum, will provide a platform for detailed biochemical, genomic, and proteomic experiments, allowing a greater understanding of the novel adaptive mechanisms undoubtedly employed by polyextremophiles. In this review, we highlight growth characteristics, ecology, and phylogeny of the anaerobic halophilic alkalithermophiles isolated. We also describe the bioenergetic and physiological problems posed by growth at the multiple extreme conditions of alkaline pH, high NaCl concentration, and elevated temperature under anoxic conditions and highlight recent findings and unresolved problems regarding adaptation to multiple extreme conditions.

  4. Alkalithermophilic actinomycetes in a subtropical area of Jujuy, Argentina.

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    Carrillo, L; Benítez Ahrendts, M R; Maldonado, M J

    2009-01-01

    The objective of this study was to examine the alkalithermophilic actinomycete communities in the subtropical environment of Jujuy, Argentina, characterized by sugarcane crops. Laceyella putida, Laceyella sacchari, Thermoactinomyces intermedius, Thermoactinomyces vulgaris and Thermoflavimicrobium dichotomicum were isolated on the media with novobiocin, from sugar cane plants and renewal rhizospheres, and grass and wood soils. Soil pH was almost neutral or lightly alkaline, except for grass soil acidified by lactic liquor. A smaller number of actinomycetes was found on the living plants and bagasse (recently obtained or stored according to the Ritter method) with respect to decomposed leaves on the soil. Thermophilic species of Laceyella, Thermoactinomyces, Thermoflavimicrobium, Saccharomonospora, Streptomyces and Thermononospora were isolated on the media without novobiocin, from composted sugar cane residues. Air captured near composted bagasse piles, contained alkalithermophilic actinomycete spores.

  5. Life under multiple extreme conditions: diversity and physiology of the halophilic alkalithermophiles.

    Science.gov (United States)

    Mesbah, Noha M; Wiegel, Juergen

    2012-06-01

    Around the world, there are numerous alkaline, hypersaline environments that are heated either geothermally or through intense solar radiation. It was once thought that such harsh environments were inhospitable and incapable of supporting a variety of life. However, numerous culture-dependent and -independent studies revealed the presence of an extensive diversity of aerobic and anaerobic bacteria and archaea that survive and grow under these multiple harsh conditions. This diversity includes the halophilic alkalithermophiles, a novel group of polyextremophiles that require for growth and proliferation the multiple extremes of high salinity, alkaline pH, and elevated temperature. Life under these conditions undoubtedly involves the development of unique physiological characteristics, phenotypic properties, and adaptive mechanisms that enable control of membrane permeability, control of intracellular osmotic balance, and stability of the cell wall, intracellular proteins, and other cellular constituents. This minireview highlights the ecology and growth characteristics of the extremely halophilic alkalithermophiles that have been isolated thus far. Biochemical, metabolic, and physiological properties of the extremely halophilic alkalithermophiles are described, and their roles in resistance to the combined stressors of high salinity, alkaline pH, and high temperature are discussed. The isolation of halophilic alkalithermophiles broadens the physicochemical boundaries for life and extends the boundaries for the combinations of the maximum salinity, pH, and temperature that can support microbial growth.

  6. Catabolic control of sugar metabolism in Streptococcus thermophilus

    NARCIS (Netherlands)

    Bogaard, van den P.T.C.

    2002-01-01

    Streptococcus thermophilus is used in many industrial dairy fermentations that require processing of milk at elevated temperatures. Its primary function is the rapid conversion of lactose to lactate while it also contributes to important sensory qualities. S. thermophilus strain CNRZ302 is unable to

  7. Transcriptome analysis of adaptive heat shock response of Streptococcus thermophilus.

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    Jin-song Li

    Full Text Available Streptococcus thermophilus, a gram-positive facultative anaerobe, is one of the most important lactic acid bacteria widely used in the dairy fermentation industry. In this study, we have analyzed the global transcriptional profiling of S. thermophilus upon temperature change. During a temperature shift from 42°C to 50°C, it is found that 196 (10.4% genes show differential expression with 102 up-regulated and 94 down-regulated at 50°C. In particular, 1 Heat shock genes, such as DnaK, GroESL and clpL, are identified to be elevated at 50°C; 2 Transcriptional regulators, such as HrcA, CtsR, Fur, MarR and MerR family, are differentially expressed, indicating the complex molecular mechanisms of S. thermophilus adapting to heat shock; 3 Genes associated with signal transduction, cell wall genes, iron homeostasis, ABC transporters and restriction-modification system were induced; 4 A large number of the differentially expressed genes are hypothetical genes of unknown function, indicating that much remains to be investigated about the heat shock response of S. thermophilus. Experimental investigation of selected heat shock gene ClpL shows that it plays an important role in the physiology of S. thermophilus at high temperature and meanwhile we confirmed ClpL as a member of the CtsR regulon. Overall, this study has contributed to the underlying adaptive molecular mechanisms of S. thermophilus upon temperature change and provides a basis for future in-depth functional studies.

  8. Biogenic amines formation in Streptococcus thermophilus isolated from home-made natural yogurt.

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    Gezginc, Yekta; Akyol, Ismail; Kuley, Esmeray; Özogul, Fatih

    2013-05-01

    Twelve different biogenic amines formation in 58 isolates of Streptococcus thermophilus from home-made natural yogurt were investigated in histidine (HDB) and lysine decarboxylase broth (LDB). All S. thermophilus isolates had an ability to produce twelve different biogenic amines in HDB and LDB. Most of the S. thermophilus isolates formed low amounts of histamine (1-50 mg/L) from histidine. Apart from one isolate, S. thermophilus produced tyramine at low (47 isolates) and medium (10 isolates) levels. The amount of each specific biogenic amine produced by S. thermophilus was generally lower than 100 mg L(-1). Also, the presence of hdcA gene was investigated using PCR technique and relation between gene and histamine production was conducted in S. thermophilus isolates. This study showed that most of the S. thermophilus isolates have the ability to form biogenic amines, especially histamine, and tyramine, which is an important consideration when selecting strains as starter cultures.

  9. Genetic analysis of lipolytic activities in Thermus thermophilus HB27.

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    Leis, Benedikt; Angelov, Angel; Li, Haijuan; Liebl, Wolfgang

    2014-12-10

    The extremely thermophilic bacterium Thermus thermophilus HB27 displays lipolytic activity for the hydrolysis of triglycerides. In this study we performed a mutational in vivo analysis of esterases and lipases that confer growth on tributyrin. We interrupted 10 ORFs suspected to encode lipolytic enzymes. Two chromosomal loci were identified that resulted in reduced hydrolysis capabilities against tributyrin and various para-nitrophenyl acyl esters. By implementation of a convenient new one-step method which abstains from the use of selectable markers, a mutant strain with multiple scar-less deletions was constructed by sequentially deleting ORFs TT_C1787, TT_C0340, TT_C0341 and TT_C0904. The quadruple deletion mutant of T. thermophilus exhibited significantly lower lipolytic activity (approximately 25% residual activity compared to wild type strain) over a broad range of fatty acyl esters and had lost the ability to grow on agar plates containing tributyrin as the sole carbon source. Furthermore, we were able to determine the impact of each gene disruption on the lipolytic activity profile in this model organism and show that the esterase activity in T. thermophilus HB27 is due to a concerted action of several hydrolases having different substrate preferences and activities. The esterase-less T. thermophilus multi-deletion mutant from this study can be used as a screening and expression host for esterase genes from thermophiles or metagenomes.

  10. New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

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    Cui, Yanhua; Xu, Tingting; Qu, Xiaojun; Hu, Tong; Jiang, Xu; Zhao, Chunyu

    2016-01-01

    Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., have an important effect on the quality of dairy products. The acidification capacity of the strains determines the manufacturing time and quality of dairy products. It depends on the sugar utilization ability of strains. The production of extracellular polysaccharide is beneficial for improving the texture of dairy products. Flavor substances increase the acceptability of dairy products. The proteolytic activity of the strain influences not only the absorption of the nitrogen source, but also the formation of flavor substances. Different strains have obvious differences in production characteristics via long-time evolution and adaptation to environment. Gaining new strains with novel and desirable characteristics is an important long-term goal for researchers and the fermenting industry. The understanding of the potential molecular mechanisms behind important characteristics of different strains will promote the screening and breeding of excellent strains. In this paper, key technological and functional properties of different S. thermophilus strains are discussed, including sugar metabolism, proteolytic system and amino acid metabolism, and polysaccharide and flavor substance biosynthesis. At the same time, diversity of genomes and plasmids of S. thermophilus are presented. Advances in research on key production characteristics and molecular levels of S. thermophilus will increase understanding of molecular mechanisms of different strains with different important characteristics, and improve the industrialization control level for fermented foods. PMID:27754312

  11. Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

    OpenAIRE

    Oktay Yerlikaya; Elif Ozer

    2014-01-01

    In this research, the probiotic Streptococcus thermophilus was inoculated into milk as co-culture to produce probiotic cheese. The effects of using Streptococcus thermophilus with other probiotic bacteria on cheese composition, and microbiological viability during 28 days of storage were investigated. Sensorial properties were determined only at 1st and 28th days of storage. The results showed that the use of Streptococcus thermophilus as co-culture in probiotic cheese production did not affe...

  12. Genome Signature Difference between Deinococcus radiodurans and Thermus thermophilus

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    Hiromi Nishida

    2012-01-01

    Full Text Available The extremely radioresistant bacteria of the genus Deinococcus and the extremely thermophilic bacteria of the genus Thermus belong to a common taxonomic group. Considering the distinct living environments of Deinococcus and Thermus, different genes would have been acquired through horizontal gene transfer after their divergence from a common ancestor. Their guanine-cytosine (GC contents are similar; however, we hypothesized that their genomic signatures would be different. Our findings indicated that the genomes of Deinococcus radiodurans and Thermus thermophilus have different tetranucleotide frequencies. This analysis showed that the genome signature of D. radiodurans is most similar to that of Pseudomonas aeruginosa, whereas the genome signature of T. thermophilus is most similar to that of Thermanaerovibrio acidaminovorans. This difference in genome signatures may be related to the different evolutionary backgrounds of the 2 genera after their divergence from a common ancestor.

  13. Activation of Silent gal Genes in the lac-gal Regulon of Streptococcus thermophilus

    NARCIS (Netherlands)

    Vaughan, Elaine E.; Bogaard, Patrick T.C. van den; Catzeddu, Pasquale; Kuipers, Oscar P.; Vos, Willem M. de

    2001-01-01

    Streptococcus thermophilus strain CNRZ 302 is unable to ferment galactose, neither that generated intracellularly by lactose hydrolysis nor the free sugar. Nevertheless, sequence analysis and complementation studies with Escherichia coli demonstrated that strain CNRZ 302 contained structurally intac

  14. Mechanism of resistance to macrolide-lincosamide-streptogramin antibiotics in Streptococcus thermophilus

    Science.gov (United States)

    Resistance to macrolide-lincosamide-streptogramin (MLS) group antibiotics in the dairy bacterium Streptococcus thermophilus (ST) is documented but the mechanism of resistance has not been elucidated. MIC values for erythromycin (Erm), azithromycin (Azm), tylosin (Tyl), spiramycin (Spm), pristinamyci...

  15. Insertional mutagenesis of an industrial strain of Streptococcus thermophilus.

    Science.gov (United States)

    Labarre, C; Schirawski, J; van der Zwet, A; Fitzgerald, G F; van Sinderen, D

    2001-06-12

    Random mutagenesis of an industrial strain of Streptococcus thermophilus was achieved through an adapted version of a two-plasmid system. The mutagenesis strategy is based on random integration of derivatives of the non-replicative (Rep(-)) plasmid pORI19 by means of homologous recombination following a temperature shift that eliminates replication of the temperature-sensitive (Rep(ts)) helper plasmid pVE6007. In this way mutants were generated which were affected in bacteriophage sensitivity or sucrose metabolism. Homologues were identified of a protein related to folate metabolism from a bacteriophage-resistant mutant and of two subunits of an oligopeptide transport system from a mutant deficient in sucrose utilisation.

  16. [Isolation of tyrosyl-tRNA-synthetase from Thermus thermophilus HB-27].

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    Iaremchuk, A D; Tukalo, M A; Egorova, S P; Konovalenko, A V; Matsuka, G Kh

    1990-01-01

    A method for isolating tyrosyl-tRNA synthetase from Thermus thermophilus is described, including ammonium sulfate fractionation, chromatography on DEAE-sepharose, hydroxyapatite, heparin-sepharose and hydrophobic chromatography on Toyopearl HW-65. The yield of the purified enzyme was 1.6 mg per 1 kg of T. thermophilus cells. The enzyme is a dimer protein of the alpha 2 type with molecular weight of 100 kDa.

  17. Effects of Argonaute on Gene Expression in Thermus thermophilus.

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    Daan C Swarts

    Full Text Available Eukaryotic Argonaute proteins mediate RNA-guided RNA interference, allowing both regulation of host gene expression and defense against invading mobile genetic elements. Recently, it has become evident that prokaryotic Argonaute homologs mediate DNA-guided DNA interference, and play a role in host defense. Argonaute of the bacterium Thermus thermophilus (TtAgo targets invading plasmid DNA during and after transformation. Using small interfering DNA guides, TtAgo can cleave single and double stranded DNAs. Although TtAgo additionally has been demonstrated to cleave RNA targets complementary to its DNA guide in vitro, RNA targeting by TtAgo has not been demonstrated in vivo.To investigate if TtAgo also has the potential to control RNA levels, we analyzed RNA-seq data derived from cultures of four T. thermophilus strain HB27 variants: wild type, TtAgo knockout (Δago, and either strain transformed with a plasmid. Additionally we determined the effect of TtAgo on expression of plasmid-encoded RNA and plasmid DNA levels.In the absence of exogenous DNA (plasmid, TtAgo presence or absence had no effect on gene expression levels. When plasmid DNA is present, TtAgo reduces plasmid DNA levels 4-fold, and a corresponding reduction of plasmid gene transcript levels was observed. We therefore conclude that TtAgo interferes with plasmid DNA, but not with plasmid-encoded RNA. Interestingly, TtAgo presence stimulates expression of specific endogenous genes, but only when exogenous plasmid DNA was present. Specifically, the presence of TtAgo directly or indirectly stimulates expression of CRISPR loci and associated genes, some of which are involved in CRISPR adaptation. This suggests that TtAgo-mediated interference with plasmid DNA stimulates CRISPR adaptation.

  18. Isolation and characterization of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus from plants in Bulgaria.

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    Michaylova, Michaela; Minkova, Svetlana; Kimura, Katsunori; Sasaki, Takashi; Isawa, Kakuhei

    2007-04-01

    One of the traditional ways of preparation of yogurt starter in Bulgaria is placing a branch of a particular plant species into boiled sheep's milk maintained at about 45 degrees C, which is further incubated until a dense coagulum is obtained. To investigate the possible origin of the yogurt starter bacteria, Lactobacillus delbrueckii ssp. bulgaricus (L. bulgaricus) and Streptococcus thermophilus (S. thermophilus), the traditional way of yogurt-starter preparation was followed. Hundreds of plant samples were collected from four regions in Bulgaria and incubated in sterile skim milk. The two target bacteria at low frequencies from the plant samples collected were successfully isolated. Phenotypic and genotypic characteristics of these bacterial isolates revealed that they were identified as L. bulgaricus and S. thermophilus. Twenty isolates of L. bulgaricus and S. thermophilus, respectively, were selected from the isolated strains and further characterized with regard to their performance in yogurt production. Organoleptic and physical properties of yogurt prepared using the isolated strains from plants were not significantly different from those prepared using commercial yogurt-starter strains. It was therefore suggested that L. bulgaricus and S. thermophilus strains widely used for commercial yogurt production could have originated from plants in Bulgaria. To our knowledge, this is the first report on the isolation and characterization of L. bulgaricus and S. thermophilus strains from plants.

  19. THE BIOMASS OF Streptococcus thermophilus AND Bifidobacterium longum IN DAIRY MEDIUM WITH BEE POLLEN

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    N. N. Lomova

    2015-02-01

    Full Text Available The present study was carried out to investigate the effect of adding different concentrations of bee pollen on the biomass of Streprococus thermophilus and B. longum in the dairy environment. Sampling, preparation and conducting of tests were performed by standard methods of analysis. The counts of Str. thermophilus and B. longum were carried out by using M17 and MRS agar media. The phases growth were determined graphically. Established, that bee pollen stimulates the accumulation of biomass Str. thermophilus on 9–15%, and B. longum – on 2,3–12,7% in an amount of up to 0.2–1.0%. Bee pollen reduces the duration of the lag phase for both types of microorganisms almost to its complete disappearance (1.0%. Pollen (1% prolong stationary phase for streptococci and bifidobacteria to 30% and 20%, respectively. And also, will provide the biomass in the amount of 6 ± 0,1·109 CFU/cm3 (Str. Thermophilus and 2,8 ± 0,1·108 CFU/cm3 (B. longum. Str. thermophilus and B. longum readily assimilate essential micronutrients pollen. Components of bee pollen can act growth stimulants (bifidogenic factor for the studied strains. The data obtained will form the basis of biotechnology dairy drink with bee products.

  20. Metabolically Improved Exopolysaccharide Production by Streptococcus thermophilus and Its Influence on the Rheological Properties of Fermented Milk

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    Svensson, Malin; Waak, Elisabet; Svensson, Ulla; Rådström, Peter

    2005-01-01

    Altered levels of enzymes in the central carbon metabolism in Streptococcus thermophilus increased the exopolysaccharide (EPS) production 3.3 times over that of the parent strain. The influence of enhanced EPS production on the rheological properties of fermented milk is described for engineered strains of S. thermophilus which produce different levels of EPSs.

  1. Carbohydrate Utilization in Streptococcus thermophilus : Characterization of the Genes for Aldose 1-Epimerase (Mutarotase) and UDPglucose 4-Epimerase

    NARCIS (Netherlands)

    Poolman, Bert; Royer, Theresa J.; Mainzer, Stanley E.; Schmidt, Brian F.

    1990-01-01

    The complete nucleotide sequences of the genes encoding aldose 1-epimerase (mutarotase) (galM) and UDPglucose 4-epimerase (galE) and flanking regions of Streptococcus thermophilus have been determined. Both genes are located immediately upstream of the S. thermophilus lac operon. To facilitate the i

  2. Genome comparison and physiological characterization of eight Streptococcus thermophilus strains isolated from Italian dairy products

    DEFF Research Database (Denmark)

    Vendramin, Veronica; Treu, Laura; Campanaro, Stefano

    2017-01-01

    Eight Streptococcus thermophilus strains of dairy origin isolated in Italy were chosen to investigate autochthonous bacterial diversity in this important technological species. In the present study a comparative analysis of all the 17 S. thermophilus genomes publicly available was performed....... Moreover, strain M17PTZA496 has a genome of 2.15 Mbp, notably larger than that of the others, determined by lateral gene transfer (including phage-mediated incorporation) and duplication events. Important technological characters, such as growth kinetics, bacteriocin production, acidification kinetics...

  3. Molecular Characterization of Cadmium Resistance in Streptococcus thermophilus Strain 4134: an Example of Lateral Gene Transfer

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    Schirawski, Jan; Hagens, Werner; Fitzgerald, Gerald F.; van Sinderen, Douwe

    2002-01-01

    Two genes (cadCSt and cadASt [subscript St represents Streptococcus thermophilus]), located on the chromosome of S. thermophilus 4134, were shown to constitute a cadmium/zinc resistance cassette. The genes seem to be organized in an operon, and their transcription is cadmium dependent in vivo. The proposed product of the cadA open reading frame (CadASt) is highly similar to P-type cadmium efflux ATPases, whereas the predicted protein encoded by cadCSt (CadCSt) shows high similarity to ArsR-ty...

  4. Therapeutic effect of Streptococcus thermophilus CRL 1190-fermented milk on chronic gastritis

    Institute of Scientific and Technical Information of China (English)

    Cecilia; Rodríguez; Marta; Medici; Fernanda; Mozzi; Graciela; Font; de; Valdez

    2010-01-01

    AIM: To investigate the potential therapeutic effect of exopolysaccharide (EPS)-producing Streptococcus thermophilus (S. thermophilus) CRL 1190 fermented milk on chronic gastritis in Balb/c mice. METHODS: Balb/c mice were fed with the fermented milk for 7 d after inducing gastritis with acetyl-salicylic acid (ASA, 400 mg/kg body weight per day for 10 d). Omeprazole was included in this study as a positive therapeutic control. The gastric in? ammatory activity was evaluated from gastric histology and in? amm...

  5. Prosthetic joint infection due to Lysobacter thermophilus diagnosed by 16S rRNA gene sequencing.

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    Dhawan, B; Sebastian, S; Malhotra, R; Kapil, A; Gautam, D

    2016-01-01

    We report the first case of prosthetic joint infection caused by Lysobacter thermophilus which was identified by 16S rRNA gene sequencing. Removal of prosthesis followed by antibiotic treatment resulted in good clinical outcome. This case illustrates the use of molecular diagnostics to detect uncommon organisms in suspected prosthetic infections.

  6. Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends.

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    Lecomte, Xavier; Gagnaire, Valérie; Lortal, Sylvie; Dary, Annie; Genay, Magali

    2016-02-01

    Streptococcus thermophilus is the second most used bacterium in dairy industry. It is daily consumed by millions of people through the worldwide consumption of yogurts, cheeses and fermented milks. S. thermophilus presents many features that make it a good candidate for the production of heterologous proteins. First, its ability to be naturally transformable allows obtaining swiftly and easily recombinant strains using various genetic tools available. Second, its Generally Recognised As Safe status and its ability to produce beneficial molecules or to liberate bioactive peptides from milk proteins open up the way for the development of new functional foods to maintain health and well-being of consumers. Finally, its ability to survive the intestinal passage and to be metabolically active in gastrointestinal tract allows considering S. thermophilus as a potential tool for delivering various biological molecules to the gastrointestinal tract. The aim of this review is therefore to take stock of various genetic tools which can be employed in S. thermophilus to produce heterologous proteins and to highlight the advantages and future trends of use of this bacterium as a heterologous expression host.

  7. Lactose Transport System of Streptococcus thermophilus. The Role of Histidine Residues

    NARCIS (Netherlands)

    Poolman, Bert; Modderman, Roel; Reizer, Jonathan

    1992-01-01

    The lactose transport protein (LacS) of Streptococcus thermophilus is a chimeric protein consisting of an amino-terminal carrier domain and a carboxyl-terminal phosphoenolpyruvate:sugar phosphotransferase system (PTS) IIA protein domain. The histidine residues of LacS were changed individually into

  8. Phosphorylation and Functional Properties of the IIA Domain of the Lactose Transport Protein of Streptococcus thermophilus

    NARCIS (Netherlands)

    Gunnewijk, M.G W; Postma, P.W.; Poolman, B.

    1999-01-01

    The lactose-H+ symport protein (LacS) of Streptococcus thermophilus has a carboxyl-terminal regulatory domain (IIALacS) that is homologous to a family of proteins and protein domains of the phosphoenolpyruvate: carbohydrate phosphotransferase system (PTS) in various organisms, of which IIAGlc of Esc

  9. Genome Sequences of Four Italian Streptococcus thermophilus Strains of Dairy Origin

    DEFF Research Database (Denmark)

    Treu, Laura; Vendramin, Veronica; Bovo, Barbara;

    2014-01-01

    This report describes the genome sequences of four Streptococcus thermophilus strains, namely, TH982, TH985, TH1477, and 1F8CT, isolated from different dairy environments from the Campania and the Veneto regions in Italy. These data are aimed at increasing the genomic information available...

  10. Vector-mediated chromosomal integration of the glutamate decarboxylase gene in streptococcus thermophilus

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    The integrative vector pINTRS was used to transfer glutamate decarboxylase (GAD) activity to Streptococcus thermophilus ST128, thus allowing for the production of '-aminobutyric acid (GABA). In pINTRS, the gene encoding glutamate decarboxylase, gadB, was flanked by DNA fragments homologous to a S. ...

  11. Streptococcus thermophilus and its biosurfactants inhibit adhesion by Candida spp. on silicone rubber

    NARCIS (Netherlands)

    Busscher, HJ; vanHoogmoed, CG; GeertsemaDoornbusch, GI; vanderKuijlBooij, M; vanderMei, HC

    1997-01-01

    The adhesion of yeasts, two Candida albicans and two Candida tropicalis strains isolated from naturally colonized voice prostheses, to silicone rubber with and without a salivary conditioning film in the absence and presence of adhering Streptococcus thermophilus B, a biosurfactant-releasing dairy i

  12. Molecular cloning, sequencing and expression in Escherichia coli cells Thermus thermophilus leucyl-tRNA synthetase

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    Kovalenko O. P.

    2011-12-01

    Full Text Available Aim. Cloning and sequencing of the T. thermophilus leucyl-tRNA synthetase (LeuRSTT followed by the creation of genetically engineered construct for protein expression in E.coli cells and its purification. Methods. Searching for the LeuRSTT gene was performed by Southern blot hybridization with chromosomal DNA, where digoxigenin-labeled PCR fragments of DNA were used as probes. Results. The gene of T. thermophilus HB27 leucyl-tRNA synthetase was cloned and sequenced. The open reading frame encodes a polypeptide chain of 878 amino acid residues in length (molecular mass 101 kDa. Comparison of the amino acid sequence of T. thermophilus LeuRS with that of the enzymes from other organisms showed that LeuRSTT was a part of the group of similar enzymes of prokaryotes, formed by the proteins of protobacteriae, rickettsia and mitochondria of eukaryotes. The resulting phylogenetic tree of LeuRSs reveals dichotomous branching into two lines: prokaryotic/eukaryotic mitochondrial and arhaeal/eukaryotic cytosolic proteins. Differences between prokaryotic and arhaeal branches of the LeuRSs phylogenetic tree are primarily due to the structure of two domains of the enzyme – the editing and the C-terminal. T. thermophilus LeuRS was expressed in E. coli cells by cloning the corresponding gene into pET29b vector. Conclusions. The cloned T. thermophilus leuS gene and expressed recombinant protein will be used for structural and functional studies on LeuRSTT, including X-ray analysis of the enzyme and its mutant forms in complex with different substrates

  13. Molecular characterization of cadmium resistance in Streptococcus thermophilus strain 4134: an example of lateral gene transfer.

    Science.gov (United States)

    Schirawski, Jan; Hagens, Werner; Fitzgerald, Gerald F; Van Sinderen, Douwe

    2002-11-01

    Two genes (cadC(St) and cadA(St) [subscript St represents Streptococcus thermophilus]), located on the chromosome of S. thermophilus 4134, were shown to constitute a cadmium/zinc resistance cassette. The genes seem to be organized in an operon, and their transcription is cadmium dependent in vivo. The proposed product of the cadA open reading frame (CadA(St)) is highly similar to P-type cadmium efflux ATPases, whereas the predicted protein encoded by cadC(St) (CadC(St)) shows high similarity to ArsR-type regulatory proteins. The observed homologies and G+C content of this cassette and surrounding regions suggest that this DNA was derived from Lactococcus lactis and may have been introduced relatively recently into the S. thermophilus 4134 genome by a lateral gene transfer event. The complete cassette confers cadmium and zinc resistance to both S. thermophilus and L. lactis, but expression of cadA(St) alone is sufficient to give resistance. By using electrophoretic mobility shift assays it was shown that the CadC(St) protein is a DNA binding protein that binds specifically to its own promoter region, possibly to two copies of an inverted repeat, and that this CadC(St)-DNA interaction is lost in the presence of cadmium. Using lacZ fusion constructs it was shown that the cadmium-dependent expression of CadA(St) is mediated by the negative regulator CadC(St). A model for the regulation of the expression of cadmium resistance in S. thermophilus is discussed.

  14. Mixed-culture transcriptome analysis reveals the molecular basis of mixed-culture growth in Streptococcus thermophilus and Lactobacillus bulgaricus

    NARCIS (Netherlands)

    Sieuwerts, S.; Molenaar, D.; Hijum, van S.A.F.T.; Beerthuyzen, M.; Stevens, M.J.A.; Janssen, P.W.; Ingham, C.J.; Bok, de F.A.M.; Vos, de W.M.; Hylckama Vlieg, van J.E.T.

    2010-01-01

    Many food fermentations are performed using mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yogurt fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus (basonym, Lactobacillus delbrueckii subsp.

  15. Novel Variants of Streptococcus thermophilus Bacteriophages Are Indicative of Genetic Recombination among Phages from Different Bacterial Species

    Science.gov (United States)

    Szymczak, Paula; Neves, Ana Rute; Kot, Witold; Hansen, Lars H.; Lametsch, René; Neve, Horst; Franz, Charles M. A. P.

    2016-01-01

    ABSTRACT Bacteriophages are the main cause of fermentation failures in dairy plants. The majority of Streptococcus thermophilus phages can be divided into either cos- or pac-type phages and are additionally characterized by examining the V2 region of their antireceptors. We screened a large number of S. thermophilus phages from the Chr. Hansen A/S collection, using PCR specific for the cos- or pac-type phages, as well as for the V2 antireceptor region. Three phages did not produce positive results with the assays. Analysis of phage morphologies indicated that two of these phages, CHPC577 and CHPC926, had shorter tails than the traditional S. thermophilus phages. The third phage, CHPC1151, had a tail size similar to those of the cos- or pac-type phages, but it displayed a different baseplate structure. Sequencing analysis revealed the genetic similarity of CHPC577 and CHPC926 with a subgroup of Lactococcus lactis P335 phages. Phage CHPC1151 was closely related to the atypical S. thermophilus phage 5093, homologous with a nondairy streptococcal prophage. By testing adsorption of the related streptococcal and lactococcal phages to the surface of S. thermophilus and L. lactis strains, we revealed the possibility of cross-interactions. Our data indicated that the use of S. thermophilus together with L. lactis, extensively applied for dairy fermentations, triggered the recombination between phages infecting different bacterial species. A notable diversity among S. thermophilus phage populations requires that a new classification of the group be proposed. IMPORTANCE Streptococcus thermophilus is a component of thermophilic starter cultures commonly used for cheese and yogurt production. Characterizing streptococcal phages, understanding their genetic relationships, and studying their interactions with various hosts are the necessary steps for preventing and controlling phage attacks that occur during dairy fermentations. PMID:28039135

  16. Carbohydrate metabolism is essential for the colonization of Streptococcus thermophilus in the digestive tract of gnotobiotic rats.

    Directory of Open Access Journals (Sweden)

    Muriel Thomas

    Full Text Available Streptococcus thermophilus is the archetype of lactose-adapted bacterium and so far, its sugar metabolism has been mainly investigated in vitro. The objective of this work was to study the impact of lactose and lactose permease on S. thermophilus physiology in the gastrointestinal tract (GIT of gnotobiotic rats. We used rats mono-associated with LMD-9 strain and receiving 4.5% lactose. This model allowed the analysis of colonization curves of LMD-9, its metabolic profile, its production of lactate and its interaction with the colon epithelium. Lactose induced a rapid and high level of S. thermophilus in the GIT, where its activity led to 49 mM of intra-luminal L-lactate that was related to the induction of mono-carboxylic transporter mRNAs (SLC16A1 and SLC5A8 and p27(Kip1 cell cycle arrest protein in epithelial cells. In the presence of a continuous lactose supply, S. thermophilus recruited proteins involved in glycolysis and induced the metabolism of alternative sugars as sucrose, galactose, and glycogen. Moreover, inactivation of the lactose transporter, LacS, delayed S. thermophilus colonization. Our results show i/that lactose constitutes a limiting factor for colonization of S. thermophilus, ii/that activation of enzymes involved in carbohydrate metabolism constitutes the metabolic signature of S. thermophilus in the GIT, iii/that the production of lactate settles the dialogue with colon epithelium. We propose a metabolic model of management of carbohydrate resources by S. thermophilus in the GIT. Our results are in accord with the rationale that nutritional allegation via consumption of yogurt alleviates the symptoms of lactose intolerance.

  17. Genome Sequences of Streptococcus thermophilus Strains MTH17CL396 and M17PTZA496 from Fontina, an Italian PDO Cheese

    DEFF Research Database (Denmark)

    Treu, Laura; Vendramin, Veronica; Bovo, Barbara;

    2014-01-01

    Here is presented the whole-genome sequences of Streptococcus thermophilus strains MTH17CL396 and M17PTZA496, isolated from fontina protected designation of origin (PDO) cheese in the Valle d'Aosta Region (Italy). S. thermophilus is a lactic acid bacterium widely present in dairy products......, and these are the first publicly available genome sequences of S. thermophilus strains isolated from cheese....

  18. Standardization of lyophilization medium for Streptococcus thermophilus subjected to viability escalation on freeze drying

    Directory of Open Access Journals (Sweden)

    Rohit Sharma

    2014-09-01

    Full Text Available The objective of the present study is to develop a lyophilization medium for Streptococcus thermophilus (NCIM 2904 as the industrial exploitation of this bacterium totally depends upon preservation and lyophilization protocols. Protective effect of 18 compounds were observed individually and in combinations with different sugars, sugar alcohols, polymers, protein concentrates and buffers. Among all the protectants tested, ammonium citrate (1% w/w, K2HPO4 (1% w/w and KH2PO4 (1% w/w provided lowest protection to these bacterial cells while 10% (w/w sodium caseinate, whey protein concentrate, sweet whey powder, and skim milk showed significant results in viability escalation. Survival in carbon sources like lactose, sucrose and maltodextrine was also favored maximally. Combination of sodium caseinate 10%, skim milk 5%, sucrose 5%, lactose 5% and mono sodium glutamate 1% in distilled water in ratio of 1:5 with S. thermophilus showed survival percentage of 96%.

  19. Streptococcus thermophilus Biofilm Formation: A Remnant Trait of Ancestral Commensal Life?

    Directory of Open Access Journals (Sweden)

    Benoit Couvigny

    Full Text Available Microorganisms have a long history of use in food production and preservation. Their adaptation to food environments has profoundly modified their features, mainly through genomic flux. Streptococcus thermophilus, one of the most frequent starter culture organisms consumed daily by humans emerged recently from a commensal ancestor. As such, it is a useful model for genomic studies of bacterial domestication processes. Many streptococcal species form biofilms, a key feature of the major lifestyle of these bacteria in nature. However, few descriptions of S. thermophilus biofilms have been reported. An analysis of the ability of a representative collection of natural isolates to form biofilms revealed that S. thermophilus was a poor biofilm producer and that this characteristic was associated with an inability to attach firmly to surfaces. The identification of three biofilm-associated genes in the strain producing the most biofilms shed light on the reasons for the rarity of this trait in this species. These genes encode proteins involved in crucial stages of biofilm formation and are heterogeneously distributed between strains. One of the biofilm genes appears to have been acquired by horizontal transfer. The other two are located in loci presenting features of reductive evolution, and are absent from most of the strains analyzed. Their orthologs in commensal bacteria are involved in adhesion to host cells, suggesting that they are remnants of ancestral functions. The biofilm phenotype appears to be a commensal trait that has been lost during the genetic domestication of S. thermophilus, consistent with its adaptation to the milk environment and the selection of starter strains for dairy fermentations.

  20. Streptococcus thermophilus Biofilm Formation: A Remnant Trait of Ancestral Commensal Life?

    Science.gov (United States)

    Couvigny, Benoit; Thérial, Claire; Gautier, Céline; Renault, Pierre; Briandet, Romain; Guédon, Eric

    2015-01-01

    Microorganisms have a long history of use in food production and preservation. Their adaptation to food environments has profoundly modified their features, mainly through genomic flux. Streptococcus thermophilus, one of the most frequent starter culture organisms consumed daily by humans emerged recently from a commensal ancestor. As such, it is a useful model for genomic studies of bacterial domestication processes. Many streptococcal species form biofilms, a key feature of the major lifestyle of these bacteria in nature. However, few descriptions of S. thermophilus biofilms have been reported. An analysis of the ability of a representative collection of natural isolates to form biofilms revealed that S. thermophilus was a poor biofilm producer and that this characteristic was associated with an inability to attach firmly to surfaces. The identification of three biofilm-associated genes in the strain producing the most biofilms shed light on the reasons for the rarity of this trait in this species. These genes encode proteins involved in crucial stages of biofilm formation and are heterogeneously distributed between strains. One of the biofilm genes appears to have been acquired by horizontal transfer. The other two are located in loci presenting features of reductive evolution, and are absent from most of the strains analyzed. Their orthologs in commensal bacteria are involved in adhesion to host cells, suggesting that they are remnants of ancestral functions. The biofilm phenotype appears to be a commensal trait that has been lost during the genetic domestication of S. thermophilus, consistent with its adaptation to the milk environment and the selection of starter strains for dairy fermentations.

  1. Complete Genome Sequence of Thermus thermophilus TMY, Isolated from a Geothermal Power Plant

    Science.gov (United States)

    Fujino, Yasuhiro; Nagayoshi, Yuko; Ohshima, Toshihisa; Ogata, Seiya

    2017-01-01

    ABSTRACT Thermus thermophilus TMY (JCM 10668) was isolated from silica scale formed at a geothermal power plant in Japan. Here, we report the complete genome sequence for this strain, which contains a chromosomal DNA of 2,121,526 bp with 2,500 predicted genes and a pTMY plasmid of 19,139 bp, with 28 predicted genes. PMID:28153912

  2. Standardization of lyophilization medium for Streptococcus thermophilus subjected to viability escalation on freeze drying

    OpenAIRE

    Rohit Sharma; Bhagwan S. Sanodiya; Gulab S. Thakur; Pallavi Jaiswal; Anjana Sharma; Bisen, Prakash S.

    2014-01-01

    The objective of the present study is to develop a lyophilization medium for Streptococcus thermophilus (NCIM 2904) as the industrial exploitation of this bacterium totally depends upon preservation and lyophilization protocols. Protective effect of 18 compounds were observed individually and in combinations with different sugars, sugar alcohols, polymers, protein concentrates and buffers. Among all the protectants tested, ammonium citrate (1% w/w), K2HPO4 (1% w/w) and KH2PO4 (1% w/w) provide...

  3. Small-scale analysis of exopolysaccharides from Streptococcus thermophilus grown in a semi-defined medium

    Directory of Open Access Journals (Sweden)

    Rådström Peter

    2001-09-01

    Full Text Available Abstract Background Exopolysaccharides (EPSs produced by lactic acid bacteria are important for the texture of fermented foods and have received a great deal of interest recently. However, the low production levels of EPSs in combination with the complex media used for growth of the bacteria have caused problems in the accurate analysis of the EPS. The purpose of this study was to find a growth medium for physiological studies of the lactic acid bacterium Streptococcus thermophilus, and to develop a simple method for qualitative and quantitative analysis of EPSs produced in this medium. Results A semi-defined polysaccharide medium was developed and evaluated on six strains of Streptococcus thermophilus. The EPSs were analysed using a novel protocol incorporating ultracentrifugation for the removal of interfering sugars, hydrolysis and analysis of the monomer composition by High Performance Anion-Exchange Chromatography with pulsed amperometric detection. The medium and analysis method allowed accurate quantification and monomer analysis of 0.5 ml samples of EPSs from tube cultures. Conclusions The presented medium should be useful for physiological studies of S. thermophilus, and, in combination with the method of analysis of EPS, will allow downscaling of physiological studies and screening for EPSs.

  4. Streptococcus thermophilus core genome: comparative genome hybridization study of 47 strains.

    Science.gov (United States)

    Rasmussen, Thomas Bovbjerg; Danielsen, Morten; Valina, Ondrej; Garrigues, Christel; Johansen, Eric; Pedersen, Martin Bastian

    2008-08-01

    A DNA microarray platform based on 2,200 genes from publicly available sequences was designed for Streptococcus thermophilus. We determined how single-nucleotide polymorphisms in the 65- to 75-mer oligonucleotide probe sequences affect the hybridization signals. The microarrays were then used for comparative genome hybridization (CGH) of 47 dairy S. thermophilus strains. An analysis of the exopolysaccharide genes in each strain confirmed previous findings that this class of genes is indeed highly variable. A phylogenetic tree based on the CGH data showed similar distances for most strains, indicating frequent recombination or gene transfer within S. thermophilus. By comparing genome sizes estimated from the microarrays and pulsed-field gel electrophoresis, the amount of unknown DNA in each strain was estimated. A core genome comprised of 1,271 genes detected in all 47 strains was identified. Likewise, a set of noncore genes detected in only some strains was identified. The concept of an industrial core genome is proposed. This is comprised of the genes in the core genome plus genes that are necessary in an applied industrial context.

  5. Diversity of Streptococcus thermophilus in bacteriocin production; inhibitory spectrum and occurrence of thermophilin genes.

    Science.gov (United States)

    Rossi, Franca; Marzotto, Marta; Cremonese, Silvia; Rizzotti, Lucia; Torriani, Sandra

    2013-08-01

    The bacteriocin-producing Streptococcus thermophilus strains that can dominate in natural dairy ecosystems, may also enhance safety in products obtained from natural cultures. In this study, we sought to identify bacteriocin production and bacteriocin genes in 75 strains of dairy and plant origin. The strains were tested for antimicrobial activity against pathogens or pathogen models, spoiling bacteria, and lactic acid bacteria associated with dairy products. All strains moderately inhibited Staphylococcus aureus P310, none inhibited Listeria innocua LMG 11387(T) or Clostridium tyrobutyricum LMG 1285(T). In addition, 14 were active against one or more indicators in addition to S. aureus P310. Inhibition of other starter bacteria was more common than the inhibition of unwanted microorganisms. The involvement of a proteinaceous compound was ascertained in all cases. Results suggested that the selection of bacteriocinogenic S. thermophilus strains for use in biopreservation must take into account the effects exerted on other lactic acid bacteria. PCR detection of thermophilin genes proved unreliable in predicting antimicrobial activity. For S. thermophilus PRI36 and PRI45, with relevant inhibitory features, the identity of the bacteriocin genes present in the thermophilin 9 cluster was defined, thus revealing novel variants for this genome region.

  6. Lateral Transfer of the Denitrification Pathway Genes among Thermus thermophilus Strains▿

    Science.gov (United States)

    Alvarez, Laura; Bricio, Carlos; José Gómez, Manuel; Berenguer, José

    2011-01-01

    Nitrate respiration is a common and strain-specific property in Thermus thermophilus encoded by the nitrate respiration conjugative element (NCE) that can be laterally transferred by conjugation. In contrast, nitrite respiration and further denitrification steps are restricted to a few isolates of this species. These later steps of the denitrification pathway are under the regulatory control of an NCE-encoded transcription factor, but nothing is known about their coding sequences or its putative genetic linkage to the NCE. In this study we examine the genetic linkage between nitrate and nitrite respiration through lateral gene transfer (LGT) assays and describe a cluster of genes encoding the nitrite-nitric oxide respiration in T. thermophilus PRQ25. We show that the whole denitrification pathway can be transferred from the denitrificant strain PRQ25 to an aerobic strain, HB27, and that the genes coding for nitrite and nitric oxide respiration are encoded near the NCE. Sequence data from the draft genome of PRQ25 confirmed these results and allowed us to describe the most compact nor-nir cluster known thus far and to demonstrate the expression and activities of the encoded enzymes in the HB27 denitrificant derivatives obtained by LGT. We conclude that this NCE nor-nir supercluster constitutes a whole denitrification island that can be spread by lateral transfer among Thermus thermophilus strains. PMID:21169443

  7. Preparation of low galactose yogurt using cultures of Gal(+) Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus.

    Science.gov (United States)

    Anbukkarasi, Kaliyaperumal; UmaMaheswari, Thiyagamoorthy; Hemalatha, Thiagarajan; Nanda, Dhiraj Kumar; Singh, Prashant; Singh, Rameshwar

    2014-09-01

    Streptococcus thermophilus is an important lactic starter used in the production of yogurt. Most strains of S. thermophilus are galactose negative (Gal(-)) and are able to metabolize only glucose portion of lactose and expel galactose into the medium. This metabolic defect leads to the accumulation of free galactose in yogurt, resulting in galactosemia among consumers. Hence there is an absolute need to develop low galactose yogurt. Therefore, in this study, three galactose positive (Gal(+)) S. thermophilus strains from National Collection of Dairy Cultures (NCDC) viz. NCDC 659 (AJM), NCDC 660 (JM1), NCDC 661 (KM3) and a reference galactose negative (Gal(-)) S. thermophilus NCDC 218 were used for preparation of low galactose yogurt. In milk fermented using S. thermophilus isolates alone, NCDC 659 released less galactose (0.27 %) followed by NCDC 661 (0.3 %) and NCDC 660 (0.45 %) after 10 h at 42 °C. Milk was fermented in combination with Gal(-) L. delbrueckii subsp. bulgaricus NCDC 04, in which NCDC 659 released least galactose upto 0.49 % followed by NCDC 661 (0.51 %) and NCDC 660 (0.60 %) than reference Gal(-) NCDC 218(0.79 %). Low galactose yogurt was prepared following standard procedure using Gal(+) S. thermophilus isolates and Gal(-) L. delbrueckii subsp. bulgaricus NCDC 04 in 1:1 ratio. Among which low galactose yogurt by NCDC 659 combination contained less galactose 0.37 % followed by NCDC 661 (0.51 %), NCDC 660 (0.65 %) and reference Gal(-) NCDC 218 (0.98 %) after 4 h of fermentation. This study clearly reveals that Gal(+) S. thermophilus isolates can be paired with Gal(-) L. delbrueckii subsp. bulgaricus for developing low galactose yogurt.

  8. Cell-wall proteinases PrtS and PrtB have a different role in Streptococcus thermophilus/Lactobacillus bulgaricus mixed cultures in milk.

    Science.gov (United States)

    Courtin, P; Monnet, V; Rul, F

    2002-11-01

    The manufacture of yoghurt relies on the simultaneous utilization of two starters: Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus). A protocooperation usually takes place between the two species, which often results in enhanced milk acidification and aroma formation compared to pure cultures. Cell-wall proteinases of Lactococcus lactis and lactobacilli have been shown to be essential to growth in milk in pure cultures. In this study, the role of proteinases PrtS from S. thermophilus and PrtB from Lb. bulgaricus in bacterial growth in milk was evaluated; a negative mutant for the prtS gene of S. thermophilus CNRZ 385 was constructed for this purpose. Pure cultures of S. thermophilus CNRZ 385 and its PrtS-negative mutant were made in milk as well as mixed cultures of S. thermophilus and Lb. bulgaricus: S. thermophilus CNRZ 385 or its PrtS-negative mutant was associated with several strains of Lb. bulgaricus, including a PrtB-negative strain. The pH and growth of bacterial populations of the resulting mixed cultures were followed, and the Lactobacillus strain was found to influence both the extent of the benefit of Lb. bulgaricus/S. thermophilus association on milk acidification and the magnitude of S. thermophilus population dominance at the end of fermentation. In all mixed cultures, the sequential growth of S. thermophilus then of Lb. bulgarius and finally of both bacteria was observed. Although proteinase PrtS was essential to S. thermophilus growth in milk in pure culture, it had no effect on bacterial growth and thus on the final pH of mixed cultures in the presence of PrtB. In contrast, proteinase PrtB was necessary for the growth of S. thermophilus, and its absence resulted in a higher final pH. From these results, a model of growth of both bacteria in mixed cultures in milk is proposed.

  9. The rgg0182 gene encodes a transcriptional regulator required for the full Streptococcus thermophilus LMG18311 thermal adaptation

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    Bertin Stéphane

    2011-10-01

    Full Text Available Abstract Background Streptococcus thermophilus is an important starter strain for the production of yogurt and cheeses. The analysis of sequenced genomes of four strains of S. thermophilus indicates that they contain several genes of the rgg familly potentially encoding transcriptional regulators. Some of the Rgg proteins are known to be involved in bacterial stress adaptation. Results In this study, we demonstrated that Streptococcus thermophilus thermal stress adaptation required the rgg0182 gene which transcription depends on the culture medium and the growth temperature. This gene encoded a protein showing similarity with members of the Rgg family transcriptional regulator. Our data confirmed that Rgg0182 is a transcriptional regulator controlling the expression of its neighboring genes as well as chaperones and proteases encoding genes. Therefore, analysis of a Δrgg0182 mutant revealed that this protein played a role in the heat shock adaptation of Streptococcus thermophilus LMG18311. Conclusions These data showed the importance of the Rgg0182 transcriptional regulator on the survival of S. thermophilus during dairy processes and more specifically during changes in temperature.

  10. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

    NARCIS (Netherlands)

    Settachaimongkon, S.; Nout, M.J.R.; Antunes Fernandes, E.C.; Hettinga, K.A.; Vervoort, J.J.M.; Hooijdonk, van A.C.M.; Zwietering, M.H.; Smid, E.J.; Valenberg, van H.J.F.

    2014-01-01

    Proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is one of the key factors that determine the fermentation process and final quality of yoghurt. In this study, the interaction between different proteolytic strains of S. thermophilus and L. delbruec

  11. Transformation kinetics of fermented milk using Lactobacillus casei (Lc1) and Streptococcus thermophilus: comparison of results with other Inocula.

    Science.gov (United States)

    Muñoz, Susana Vargas; Guerrero, Francisco Quintanilla; Torres, Maykel González; Castro, Ma Del Pilar Carreón; Talavera, Rogelio Rodríguez

    2017-02-01

    Probiotic-based starter cultures are generally used to produce fermented milks with improved characteristics in the final product. In this study, Lactobacillus casei and Streptococcus thermophilus (Lc1-St) were used as the starter inoculum. The transformation kinetics and properties of the final product were compared with systems produced with other inocula. The Lc1-St inoculum delayed the production of lactic acid from 40 to 70 min (depending on temperature and concentration) when compared to Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus (Lb-St) and Lactobacillus johnsonii and Streptococcus thermophilus (La1-St). The Lc1-St inoculum reached the aggregation system faster (30-80 min) than Lb-St (120-210 min) and La1-St (160-220 min), however, the production of exopolysaccharides and organic phosphates was delayed as a consequence of the lack of synergy between Lc1 and St.

  12. Sequencing and transcriptional analysis of the Streptococcus thermophilus histamine biosynthesis gene cluster: factors that affect differential hdcA expression

    DEFF Research Database (Denmark)

    Calles-Enríquez, Marina; Hjort, Benjamin Benn; Andersen, Pia Skov;

    2010-01-01

    Histamine, a toxic compound that is formed by the decarboxylation of histidine through the action of microbial decarboxylases, can accumulate in fermented food products. From a total of 69 Streptococcus thermophilus strains screened, two strains, CHCC1524 and CHCC6483, showed the capacity...... to produce histamine. The hdc clusters of S. thermophilus CHCC1524 and CHCC6483 were sequenced, and the factors that affect histamine biosynthesis and histidine-decarboxylating gene (hdcA) expression were studied. The hdc cluster began with the hdcA gene, was followed by a transporter (hdcP), and ended...... acquisition through a horizontal transfer mechanism. Transcriptional analysis of the hdc cluster revealed the existence of a polycistronic mRNA covering the three genes. The histidine-decarboxylating gene (hdcA) of S. thermophilus demonstrated maximum expression during the stationary growth phase, with high...

  13. Metabolic network reconstruction, growth characterization and 13C-metabolic flux analysis of the extremophile Thermus thermophilus HB8.

    Science.gov (United States)

    Swarup, Aditi; Lu, Jing; DeWoody, Kathleen C; Antoniewicz, Maciek R

    2014-07-01

    Thermus thermophilus is an extremely thermophilic bacterium with significant biotechnological potential. In this work, we have characterized aerobic growth characteristics of T. thermophilus HB8 at temperatures between 50 and 85°C, constructed a metabolic network model of its central carbon metabolism and validated the model using (13)C-metabolic flux analysis ((13)C-MFA). First, cells were grown in batch cultures in custom constructed mini-bioreactors at different temperatures to determine optimal growth conditions. The optimal temperature for T. thermophilus grown on defined medium with glucose was 81°C. The maximum growth rate was 0.25h(-1). Between 50 and 81°C the growth rate increased by 7-fold and the temperature dependence was described well by an Arrhenius model with an activation energy of 47kJ/mol. Next, we performed a (13)C-labeling experiment with [1,2-(13)C] glucose as the tracer and calculated intracellular metabolic fluxes using (13)C-MFA. The results provided support for the constructed network model and highlighted several interesting characteristics of T. thermophilus metabolism. We found that T. thermophilus largely uses glycolysis and TCA cycle to produce biosynthetic precursors, ATP and reducing equivalents needed for cells growth. Consistent with its proposed metabolic network model, we did not detect any oxidative pentose phosphate pathway flux or Entner-Doudoroff pathway activity. The biomass precursors erythrose-4-phosphate and ribose-5-phosphate were produced via the non-oxidative pentose phosphate pathway, and largely via transketolase, with little contribution from transaldolase. The high biomass yield on glucose that was measured experimentally was also confirmed independently by (13)C-MFA. The results presented here provide a solid foundation for future studies of T. thermophilus and its metabolic engineering applications.

  14. The complete genome sequence of the yogurt isolate Streptococcus thermophilus ACA-DC 2.

    Science.gov (United States)

    Alexandraki, Voula; Kazou, Maria; Blom, Jochen; Pot, Bruno; Tsakalidou, Effie; Papadimitriou, Konstantinos

    2017-01-01

    Streptococcus thermophilus ACA-DC 2 is a newly sequenced strain isolated from traditional Greek yogurt. Among the 14 fully sequenced strains of S. thermophilus currently deposited in the NCBI database, the ACA-DC 2 strain has the smallest chromosome, containing 1,731,838 bp. The annotation of its genome revealed the presence of 1,850 genes, including 1,556 protein-coding genes, 70 RNA genes and 224 potential pseudogenes. A large number of pseudogenes were identified. This was also accompanied by the absence of pathogenic features suggesting evolution of strain ACA-DC 2 through genome decay processes, most probably due to adaptation to the milk ecosystem. Analysis revealed the existence of one complete lactose-galactose operon, several proteolytic enzymes, one exopolysaccharide cluster, stress response genes and four putative antimicrobial peptides. Interestingly, one CRISPR-cas system and one orphan CRISPR, both carrying only one spacer, were predicted indicating low activity or inactivation of the cas proteins. Nevertheless, four putative restriction-modification systems were determined that may compensate any deficiencies of the CRISPR-cas system. Furthermore, whole genome phylogeny indicated three distinct clades within S. thermophilus. Comparative analysis among selected strains representative for each clade, including strain ACA-DC 2, revealed a high degree of conservation at the genomic scale, but also strain specific regions. Unique genes and genomic islands of strain ACA-DC 2 contained a number of genes potentially acquired through horizontal gene transfer events, that could be related to important technological properties for dairy starters. Our study suggests genomic traits in strain ACA-DC 2 compatible to the production of dairy fermented foods.

  15. Functional characterization of a NapA Na(+)/H(+) antiporter from Thermus thermophilus.

    Science.gov (United States)

    Furrer, Esther M; Ronchetti, Mirco F; Verrey, François; Pos, Klaas M

    2007-02-06

    Na(+)/H(+) antiporters are ubiquitous membrane proteins and play an important role in cell homeostasis. We amplified a gene encoding a member of the monovalent cation:proton antiporter-2 (CPA2) family (TC 2.A.37) from the Thermus thermophilus genome and expressed it in Escherichia coli. The gene product was identified as a member of the NapA subfamily and was found to be an active Na(+)(Li(+))/H(+) antiporter as it conferred resistance to the Na(+) and Li(+) sensitive strain E. coli EP432 (DeltanhaA, DeltanhaB) upon exposure to high concentration of these salts in the growth medium. Fluorescence measurements using the pH sensitive dye 9-amino-6-chloro-2-methoxyacridine in everted membrane vesicles of complemented E. coli EP432 showed high Li(+)/H(+) exchange activity at pH 6, but marginal Na(+)/H(+) antiport activity. Towards more alkaline conditions, Na(+)/H(+) exchange activity increased to a relative maximum at pH 8, where by contrast the Li(+)/H(+) exchange activity reached its relative minimum. Substitution of conserved residues D156 and D157 (located in the putative transmembrane helix 6) with Ala resulted in the complete loss of Na(+)/H(+) activity. Mutation of K305 (putative transmembrane helix 10) to Ala resulted in a compromised phenotype characterized by an increase in apparent K(m) for Na(+) (36 vs. 7.6 mM for the wildtype) and Li(+) (17 vs. 0.22 mM), In summary, the Na(+)/H(+) antiport activity profile of the NapA type transporter of T. thermophilus resembles that of NhaA from E. coli, whereas in contrast to NhaA the T. thermophilus NapA antiporter is characterized by high Li(+)/H(+) antiport activity at acidic pH.

  16. Production of lactic acid from whey using Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

    Directory of Open Access Journals (Sweden)

    Adriana M. Rojas

    2015-09-01

    Full Text Available The main objective of this research was to determine the proper growth conditions of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus for the production of lactic acid using serum as substract. This serum was obtain from the department of Cesar, Colombia. Lactic acid is the result of the extraction and purification of fermentation broths in which bacteria Lactobacillus delbrueckii subsp bulgaricus and Streptococcus thermophilus are used, which are usually used for the production of yogurt. The substrate was supplemented with yeast extract, ammonium phosphate as a nitrogen source, and calcium carbonate as a neutralizer, in order to optimize the consumption, by the bacteria, of the main carbohydrate present in serum (lactose. During the fermentation (up to 72 h the inoculums concentration, and temperature were controlled. Purification consisted in esterification, filtration of solids formed during the reaction, and removing of water by evaporation and nitrogen influx. Finally, lactic acid was obtained with 78,0% purity (36.7 g/L, which was characterized by infrared spectroscopy

  17. Bioremediation potential of a newly isolate solvent tolerant strain Bacillus thermophilus PS11

    Directory of Open Access Journals (Sweden)

    PAYEL SARKAR

    2012-01-01

    Full Text Available The increased generation of solvent waste has been stated as one of the most critical environmental problems. Though microbial bioremediation has been widely used for waste treatment but their application in solvent waste treatment is limited since the solvents have toxic effects on the microbial cells. A solvent tolerant strain of Bacillus thermophilus PS11 was isolated from soil by cyclohexane enrichment. Transmission electron micrograph of PS11 showed convoluted cell membrane and accumulation of solvents in the cytoplasm, indicating the adaptation of the bacterial strain to the solvent after 48h of incubation. The strain was also capable of growing in presence of wide range of other hydrophobic solvents with log P-values below 3.5. The isolate could uptake 50 ng/ml of uranium in its initial 12h of growth, exhibiting both solvent tolerance and metal resistance property. This combination of solvent tolerance and metal resistance will make the isolated Bacillus thermophilus PS11 a potential tool for metal bioremediation in solvent rich wastewaters.

  18. Streptococcus thermophilus 580 produces a bacteriocin potentially suitable for inhibition of Clostridium tyrobutyricum in hard cheese.

    Science.gov (United States)

    Mathot, A G; Beliard, E; Thuault, D

    2003-10-01

    A strain of Streptococcus thermophilus that inhibits Clostridium tyrobutyricum has been isolated from raw milk. The active compound produced disappears after a treatment with protease. However, unlike most bacteriocins, it is not thermoresistant, and the activity is completely lost after 1 h at 60 degrees C. Its inhibitory spectrum is limited to other thermophilic streptococci, Brochothrix, and sporulated gram-positive rods. So this bacteriocin could be different from those already described. This bacteriocin-producing strain could be used in thermophilic starter for hard cheese making because the bacteriocin is not active against thermophilic lactobacilli. It is produced in M17 medium during the decreasing temperature phase of the hard cheese-making process temperature cycle and is also produced in milk. Moreover, when Streptococcus thermophilus was cocultured with a Lactobacillus delbrueckii subsp. lactis starter strain, it seems to enhance the bacteriocin production. However the level of activity always decreases drastically during the stationary phase. But inhibition of Clostridium tyrobutyricum spores can be obtained in small-scale curds.

  19. Identification of a potent immunostimulatory oligodeoxynucleotide from Streptococcus thermophilus lacZ.

    Science.gov (United States)

    Shimosato, Takeshi; Tohno, Masanori; Sato, Takashi; Nishimura, Junko; Kawai, Yasushi; Saito, Tadao; Kitazawa, Haruki

    2009-10-01

    Immunostimulatory sequences of oligodeoxynucleotides (ODNs), such as CpG ODNs, are potent stimulators of innate immunity. Here, we identified a strong immunostimulatory CpG ODN, which we named MsST, from the lac Z gene of Streptococcus (S.) thermophilus ATCC19258, and we evaluated its immune functions. In in vitro studies, MsST had a similar ability as the murine prototype CpG ODN 1555 to induce inflammatory cytokine production and cell proliferation. In mouse splenocytes, MsST increased the number of CD80+CD11c+and CD86+CD11c+ dendritic cells and CD4+CD25+ regulatory T cells. We also analyzed the effects of MsST on the expression of regulatory cytokines by real-time quantitative PCR. MsST was more potent at inducing interleukin-10 expression than the ODN control 1612, indicating that MsST can augment the regulatory T cell response via Toll-like receptor 9, which plays an important role in suppressing T helper type 2 responses. These results suggest that S. thermophilus, whose genes include a strong Immunostimulatory sequence-ODN, is a good candidate for a starter culture to develop new physiologically functional foods and feeds.

  20. Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

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    Tiehua Zhang

    2011-12-01

    Full Text Available To analyze the exopolysaccharide (EPS production by Streptococcus thermophilus ST1, cultures were cultivated in 10% (w/v reconstituted skim milk under different growth conditions including various temperatures and pHs of growth medium, supplementation of the medium with various carbon sources (glucose, lactose, sucrose, galactose and fructose and nitrogen source (whey protein concentrate, or WPC. The results showed that most EPS production by strain ST1 was obtained at a temperature (42°C and pH (6.5 optimal for its growth. Supplementation of the skim milk medium with either carbohydrates or WPC increased both growth and polymer formation by different extents, with sucrose being most effective among the carbon sources tested. Under the optimal cultural conditions, i.e. pH 6.5, 42°C with 2% (w/v sucrose and 0.5% (w/v WPC, 135.80 mg l-1 of EPS was produced by strain ST1. The monosaccharide composition of the EPS was determined to be glucose and galactose (2:1, and the molecular mass of the EPS was 3.97 × 10(6 Da. The aqueous solution of the EPS at 1% (w/v showed relatively high viscosity, indicating the potential of this EPS-producing S. thermophilus strain for applications in the improvement of physical properties of fermented milk products.

  1. Evidence for probiotic potential of a capsular-producing Streptococcus thermophilus CHCC 3534 strain.

    Science.gov (United States)

    Khalil, Rowaida

    2009-01-01

    The purpose of this research was to evaluate the probiotic potential of an capsulated Streptococcus thermophilus CHCC 3534 strain. The strain tolerates 0.4% oxgall (bile) and was sufficiently resistant to pH as low as 2.5 for 3 hours of exposure. The strain demonstrated high adherence to human intestinal mucus, and showed unique resistance to different antibiotics. Crude extracts ofS. thermophilus CHCC 3534 contained a diffusible antimicrobial compound "bacteriocin" with a broad spectrum that inhibited the growth of closely related lactic acid bacteria and a number of food spoilage bacteria including Salmonella typhimurium and Staphylococcus aureus. The bacteriocin was heat stable, resistant to pH, inactivated by proteolytic enzymes, and resistant to a-amylase and lipase. A SDS-PAGE analysis of the partially purified bacteriocin revealed one component with a molecular weight ranging from 14.4 to 18.4 kDa. The strain may have industrial significance and represents an interesting candidate for use in biopreservation, probiotic food formulations and in the control of spoilage caused by food borne pathogens.

  2. Structure and Activity of the RNA-Targeting Type III-B CRISPR-Cas Complex of Thermus thermophilus

    NARCIS (Netherlands)

    Staals, R.H.J.; Agari, Y.; Maki-Yonekura, S.; Zhu, Y.; Taylor, D.W.; van Duijn, E.; Barendregt, A.; Vlot, M.C.; Koehorst, J.J.; Sakamoto, K.; Masuda, A.; Dohmae, N.; Schaap, P.J.; Doudna, J.A.; Heck, A.J.R.; Yonekura, K.; van der Oost, J.; Shinkai, A.

    2013-01-01

    The CRISPR-Cas system is a prokaryotic host defense system against genetic elements. The Type III-B CRISPR-Cas system of the bacterium Thermus thermophilus, the TtCmr complex, is composed of six different protein subunits (Cmr1-6) and one crRNA with a stoichiometry of Cmr112131445361:crRNA1. The TtC

  3. The role of the PHP domain associated with DNA polymerase X from Thermus thermophilus HB8 in base excision repair.

    Science.gov (United States)

    Nakane, Shuhei; Nakagawa, Noriko; Kuramitsu, Seiki; Masui, Ryoji

    2012-11-01

    Base excision repair (BER) is one of the most commonly used DNA repair pathways involved in genome stability. X-family DNA polymerases (PolXs) play critical roles in BER, especially in filling single-nucleotide gaps. In addition to a polymerase core domain, bacterial PolXs have a polymerase and histidinol phosphatase (PHP) domain with phosphoesterase activity which is also required for BER. However, the role of the PHP domain of PolX in bacterial BER remains unresolved. We found that the PHP domain of Thermus thermophilus HB8 PolX (ttPolX) functions as two types of phosphoesterase in BER, including a 3'-phosphatase and an apurinic/apyrimidinic (AP) endonuclease. Experiments using T. thermophilus HB8 cell lysates revealed that the majority of the 3'-phosphatase and AP endonuclease activities are attributable to the another phosphoesterase in T. thermophilus HB8, endonuclease IV (ttEndoIV). However, ttPolX possesses significant 3'-phosphatase activity in ΔttendoIV cell lysate, indicating possible complementation. Our experiments also reveal that there are only two enzymes that display the 3'-phosphatase activity in the T. thermophilus HB8 cell, ttPolX and ttEndoIV. Furthermore, phenotypic analysis of ΔttpolX, ΔttendoIV, and ΔttpolX/ΔttendoIV using hydrogen peroxide and sodium nitrite supports the hypothesis that ttPolX functions as a backup for ttEndoIV in BER.

  4. The thioredoxin system in the dental caries pathogen Streptococcus mutans and the food-industry bacterium Streptococcus thermophilus.

    Science.gov (United States)

    Marco, Salvatore; Rullo, Rosario; Albino, Antonella; Masullo, Mariorosario; De Vendittis, Emmanuele; Amato, Massimo

    2013-11-01

    The Streptococcus genus includes the pathogenic species Streptococcus mutans, the main responsible of dental caries, and the safe microorganism Streptococcus thermophilus, used for the manufacture of dairy products. These facultative anaerobes control the levels of reactive oxygen species (ROS) and indeed, both S. mutans and S. thermophilus possess a cambialistic superoxide dismutase, the key enzyme for a preventive action against ROS. To evaluate the properties of a crucial mechanism for repairing ROS damages, the molecular and functional characterization of the thioredoxin system in these streptococci was investigated. The putative genes encoding its protein components in S. mutans and S. thermophilus were analysed and the corresponding recombinant proteins were purified. A single thioredoxin reductase was obtained from either S. mutans (SmTrxB) or S. thermophilus (StTrxB1), whereas two thioredoxins were prepared from either S. mutans (SmTrxA and SmTrxH1) or S. thermophilus (StTrxA1 and StTrxA2). Both SmTrxB and StTrxB1 reduced the synthetic substrate DTNB in the presence of NADPH, whereas only SmTrxA and StTrxA1 accelerated the insulin reduction in the presence of DTT. To reconstitute an in vitro streptococcal thioredoxin system, the combined activity of the thioredoxin components was tested through the insulin precipitation in the absence of DTT. The assay functions with a combination of SmTrxB or StTrxB1 with either SmTrxA or StTrxA1. These results suggest that the streptococcal members of the thioredoxin system display a direct functional interaction between them and that these protein components are interchangeable within the Streptococcus genus. In conclusion, our data prove the existence of a functioning thioredoxin system even in these microaerophiles.

  5. Assembling the Streptococcus thermophilus clustered regularly interspaced short palindromic repeats (CRISPR) array for multiplex DNA targeting.

    Science.gov (United States)

    Guo, Lijun; Xu, Kun; Liu, Zhiyuan; Zhang, Cunfang; Xin, Ying; Zhang, Zhiying

    2015-06-01

    In addition to the advantages of scalable, affordable, and easy to engineer, the clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated protein (Cas) technology is superior for multiplex targeting, which is laborious and inconvenient when achieved by cloning multiple gRNA expressing cassettes. Here, we report a simple CRISPR array assembling method which will facilitate multiplex targeting usage. First, the Streptococcus thermophilus CRISPR3/Cas locus was cloned. Second, different CRISPR arrays were assembled with different crRNA spacers. Transformation assays using different Escherichia coli strains demonstrated efficient plasmid DNA targeting, and we achieved targeting efficiency up to 95% with an assembled CRISPR array with three crRNA spacers.

  6. Identification of lactobacillus casei-BDI and Streptococcus thermophilus by fluorescence spectra

    Institute of Scientific and Technical Information of China (English)

    Hao Wu; Tuo Zhu; Wei Chen; Hao Zhang; Jianlei Yang

    2009-01-01

    Fluorescence analysis applied in the study of lactic acid bacteria (LAB) provides a new method and theory to study probiotics and realize the detection and identification of the strains.It is also possible to achieve automation and computerization.In this letter,the differences between the fluorescence spectra of lactobacillus casei-BDI (Lc-BDI) and Streptococcus thermophilus (St) are shown,and the second-order derivative spectra are used to further study the diversity of these two strains.According to the results,with thc excitation wavelengths of 285 and 340 nm,there are significant differences between them.The experiment is repeated for 6 times,showing good repetitiveness.

  7. Expression, purification and characterization of recombinant protein tyrosine phosphatase from Thermus thermophilus HB27

    Institute of Scientific and Technical Information of China (English)

    Yejing Wang; Fanguo Meng; Yingmei Zhang

    2009-01-01

    The low-molecular-weight protein tyrosine phospha-tases (PTPase) exist ubiquitously in prokaryotes and eukaryotes and play important roles in the regulation of physiological activities. We report here the expression, purification and characterization of an active and soluble PTPase from Thermus thermophilus HB27 in Escherichia coli. This PTPase has an optimum pH range of 2.8-4.8 when using p-nitrophenyl phos-phate as the substrate. The thermal inactivation results indicate a high thermal stability of this enzyme, with the optimum temperature of 75℃ for activity. It can be activated by Mn2+, Mg2+, Ca2+, Ba2+, and Ni2+, but inhibited by Zn2+, Cu2+, Cl-, and SO2-4. These results suggest that this heat-resistant PTPase may play impor-tant roles in vivo in the adaptation of the microorgan-ism to extreme temperatures and specific nutritional conditions.

  8. Antioxidant and antibacterial activities of sulphated polysaccharides from Pleurotus eryngii and Streptococcus thermophilus ASCC 1275.

    Science.gov (United States)

    Li, Siqian; Shah, Nagendra P

    2014-12-15

    Polysaccharides from Pleurotus eryngii (PEPS) and exopolysaccharides from Streptococcus thermophilus ASCC 1275 (ST1275 EPS) were sulphated, and antioxidant and antibacterial activities of sulphated and crude polysaccharides were determined. Degree of sulphonation of PEPS and ST1275 EPS was 0.69 and 0.31, respectively. Characteristic bands in FT-IR spectra indicated that the sulphate group was at the C6 position of the galactose skeleton. Antioxidant activities of PEPS and ST1275 EPS were significantly (P<0.05) improved after sulphonation. For tested crude and sulphated polysaccharides, sulphated PEPS had the largest inhibition zone against Escherichia coli ATCC 25922 and Staphylococcus aureus CMCC 26003 while sulphated ST1275 EPS had the largest inhibition zone against Listeria monocytogenes CMCC 54001. Furthermore, sulphated PEPS had the lowest minimum inhibitory concentration (MIC) for E. coli ATCC 25922, and both sulphated PEPS and sulphated ST1275 EPS had the lowest MICs on S. aureus CMCC 26003 and L. monocytogenes CMCC 54001.

  9. Crystal structure of TTC0263, a thermophilic TPR protein from Thermus thermophilus HB27.

    Science.gov (United States)

    Lim, Hyosun; Kim, Kyunggon; Han, Dohyun; Oh, Jongkil; Kim, Youngsoo

    2007-08-31

    The hypothetical protein TTC0263 of Thermus thermophilus HB27 is a thermophilic tetratricopeptide repeat (TPR)-containing protein. In the present study, the TPR region (residues 26-230) was resolved at 2.5 A with R-factors of R/Rfree = 23.6%/28.6%. TTC0263 consists of 11 helices that form five TPR units. Uniquely, it contains one atypical "extended" TPR (eTPR) unit. This comprises extended helical residues near the loop region of TTC0263, such that the helical length of eTPR is longer than that of the canonical TPR sequence. In addition, the hybrid TPR domain of TTC0263 possesses oligomer-forming characteristics. TPR domains are generally involved in forming multi-subunit complexes by interacting with each other or with other subunit proteins. The dynamic structure of TTC0263 described here goes some way to explaining how TPR domains mediate the formation of multi-subunit complexes.

  10. Biotic interactions at hydrothermal vents: Recruitment inhibition by the mussel Bathymodiolus thermophilus

    Science.gov (United States)

    Lenihan, H. S.; Mills, S. W.; Mullineaux, L. S.; Peterson, C. H.; Fisher, C. R.; Micheli, F.

    2008-12-01

    The structure and dynamics of marine communities are regulated in part by variation in recruitment. As in other ecosystems, recruitment at deep-sea hydrothermal vents is controlled by the interplay of propagule supply and behavior, gradients in physical-chemical conditions, and biotic interactions during pre- and post-settlement periods. Recent research along the East Pacific Rise indicates that inhibition of recently settled larvae by mobile predators (mainly limpets) influences patterns of recruitment and subsequent community succession. We conducted a manipulative experiment at the same sites (˜2510 m water depth) to test whether high-density assemblages of the mussel Bathymodiolus thermophilus also inhibit recruitment. In a preliminary study, recruitment of vent invertebrates within the faunal zone dominated by B. thermophilus was strikingly different at two sites, East Wall and Worm Hole. East Wall had high densities of mussels but very low total recruitment. In contrast, Worm Hole had few mussels but high recruitment. Using the submersible Alvin, we transplanted a large number of mussels from East Wall to Worm Hole and quantified recruitment on basalt blocks placed in three treatments: (1) naturally high densities of mussels at East Wall; (2) naturally low densities of mussels at Worm Hole; and (3) high densities of transplanted mussels at Worm Hole. After 11 months, a total of 24 taxa had recruited to the basalt blocks. Recruitment was 44-60% lower in the transplanted high-density mussel patch at Worm Hole and the natural high-density patch at East Wall than within the natural low-density patch at Worm Hole. Biotic processes that may have caused the pattern of recruitment observed included predation of larvae via water filtration by mussels, larval avoidance of superior competitors, interference competition, and enhanced predation by species within the mussel-bed community. Our results indicate that biotic interactions affecting recruitment must be

  11. Capillary zone electrophoresis for enumeration of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in yogurt.

    Science.gov (United States)

    Lim, Orathai; Suntornsuk, Worapot; Suntornsuk, Leena

    2009-03-15

    Enumeration of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus is a priority due to their importance in yogurt production. Capillary electrophoresis (CE) of both bacteria could be achieved in 7.2 min with a resolution of 3.2 in the background electrolyte (BGE) containing 4.5mM Tris(hydroxymethyl) amminomethane (TRIS)-4.5 mM boric acid-0.1 mM ethylenediamine tetraacetate (EDTA) (TBE) buffer (pH 8.4) and 0.05% (v/v) polyethylene oxide (PEO), using a capillary of 47.5 cm (effective length) x 100 microm i.d., injection of 50 mbar x 3s followed by -5kV x 120s, a voltage and temperature of 20 kV and 25 degrees C, respectively. Appropriate amounts of PEO in the BGE, sample preparation (i.e. vortex) and introduction were key factors for their separation. A short hydrodynamic injection followed by applying reversed polarity voltage could compress the bacteria into narrow zones, which were detected as separated single peaks. Method linearity (r(2)>0.99), precision (%RSDsyogurt were not statistically different from those of the plate count method (P>0.05). The CE method can be used as an alternative for quantitation of L. delbrueckii subsp. bulgaricus and S. thermophilus in yogurt since it was reliable, simple, cost and labor effective and rapid, allowing the analysis of 3 samples/h (comparing to 2d/sample by plate count method).

  12. Cloning, overexpression, purification and crystallization of malate dehydrogenase from Thermus thermophilus.

    Science.gov (United States)

    Chang, Yu-Yung; Hung, Chih-Hung; Hwang, Tzann-Shun; Hsu, Chun-Hua

    2013-11-01

    Malate dehydrogenase (MDH) has been used as a conjugate for enzyme immunoassay of a wide variety of compounds, such as drugs of abuse, drugs used in repetitive therapeutic application and hormones. In consideration of the various biotechnological applications of MDH, investigations of MDH from Thermus thermophilus were carried out to further understand the properties of this enzyme. The DNA fragment containing the open reading frame of mdh was amplified from the genomic DNA of T. thermophilus and cloned into the expression vector pET21b(+). The protein was expressed in a soluble form in Escherichia coli strain BL21(DE3). Homogeneous protein was obtained using a three-step procedure consisting of thermal treatment, Ni(2+)-chelating chromatography and size-exclusion chromatography. The purified MDH was crystallized and the crystals diffracted to a resolution of 1.80 Å on the BL13C1 beamline of the National Synchrotron Radiation Research Center (NSRRC), Taiwan. The crystals belonged to the orthorhombic space group P2(1)2(1)2(1), with unit-cell parameters a = 71.3, b = 86.1, c = 118.2 Å. The unit-cell volume of the crystal is compatible with the presence of two monomers in the asymmetric unit, with a corresponding Matthews coefficient VM of 2.52 Å(3) Da(-1) and a solvent content of 51.2%. The crystal structure of MDH has been solved by molecular replacement and is currently under refinement.

  13. A novel enzymatic system against oxidative stress in the thermophilic hydrogen-oxidizing bacterium Hydrogenobacter thermophilus.

    Directory of Open Access Journals (Sweden)

    Yuya Sato

    Full Text Available Rubrerythrin (Rbr is a non-heme iron protein composed of two distinctive domains and functions as a peroxidase in anaerobic organisms. A novel Rbr-like protein, ferriperoxin (Fpx, was identified in Hydrogenobacter thermophilus and was found not to possess the rubredoxin-like domain that is present in typical Rbrs. Although this protein is widely distributed among aerobic organisms, its function remains unknown. In this study, Fpx exhibited ferredoxin:NADPH oxidoreductase (FNR-dependent peroxidase activity and reduced both hydrogen peroxide (H(2O(2 and organic hydroperoxide in the presence of NADPH and FNR as electron donors. The calculated K(m and V(max values of Fpx for organic hydroperoxides were comparable to that for H(2O(2, demonstrating a multiple reactivity of Fpx towards hydroperoxides. An fpx gene disruptant was unable to grow under aerobic conditions, whereas its growth profiles were comparable to those of the wild-type strain under anaerobic and microaerobic conditions, clearly indicating the indispensability of Fpx as an antioxidant of H. thermophilus in aerobic environments. Structural analysis suggested that domain-swapping occurs in Fpx, and this domain-swapped structure is well conserved among thermophiles, implying the importance of structural stability of domain-swapped conformation for thermal environments. In addition, Fpx was located on a deep branch of the phylogenetic tree of Rbr and Rbr-like proteins. This finding, taken together with the wide distribution of Fpx among Bacteria and Archaea, suggests that Fpx is an ancestral type of Rbr homolog that functions as an essential antioxidant and may be part of an ancestral peroxide-detoxification system.

  14. Mixed-culture transcriptome analysis reveals the molecular basis of mixed-culture growth in Streptococcus thermophilus and Lactobacillus bulgaricus.

    Science.gov (United States)

    Sieuwerts, Sander; Molenaar, Douwe; van Hijum, Sacha A F T; Beerthuyzen, Marke; Stevens, Marc J A; Janssen, Patrick W M; Ingham, Colin J; de Bok, Frank A M; de Vos, Willem M; van Hylckama Vlieg, Johan E T

    2010-12-01

    Many food fermentations are performed using mixed cultures of lactic acid bacteria. Interactions between strains are of key importance for the performance of these fermentations. Yogurt fermentation by Streptococcus thermophilus and Lactobacillus bulgaricus (basonym, Lactobacillus delbrueckii subsp. bulgaricus) is one of the best-described mixed-culture fermentations. These species are believed to stimulate each other's growth by the exchange of metabolites such as folic acid and carbon dioxide. Recently, postgenomic studies revealed that an upregulation of biosynthesis pathways for nucleotides and sulfur-containing amino acids is part of the global physiological response to mixed-culture growth in S. thermophilus, but an in-depth molecular analysis of mixed-culture growth of both strains remains to be established. We report here the application of mixed-culture transcriptome profiling and a systematic analysis of the effect of interaction-related compounds on growth, which allowed us to unravel the molecular responses associated with batch mixed-culture growth in milk of S. thermophilus CNRZ1066 and L. bulgaricus ATCC BAA-365. The results indicate that interactions between these bacteria are primarily related to purine, amino acid, and long-chain fatty acid metabolism. The results support a model in which formic acid, folic acid, and fatty acids are provided by S. thermophilus. Proteolysis by L. bulgaricus supplies both strains with amino acids but is insufficient to meet the biosynthetic demands for sulfur and branched-chain amino acids, as becomes clear from the upregulation of genes associated with these amino acids in mixed culture. Moreover, genes involved in iron uptake in S. thermophilus are affected by mixed-culture growth, and genes coding for exopolysaccharide production were upregulated in both organisms in mixed culture compared to monocultures. The confirmation of previously identified responses in S. thermophilus using a different strain combination

  15. Molecular methods for identification of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus using methionine biosynthesis and 16S rRNA genes.

    Science.gov (United States)

    Cebeci, Aysun; Gürakan, G Candan

    2008-11-01

    Yoghurt and starter culture producers are still searching strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus to produce healthier yogurt with longer shelf life, better texture, taste and quality. However, selective identification of Lb. delbrueckii subsp. bulgaricus and Strep. thermophilus from a mixed population using microbiological and biochemical methods is difficult, time consuming and may not be accurate. In this study, a quick, sensitive and accurate method is proposed to identify both Lb. delbrueckii subsp. bulgaricus and Strep. thermophilus using PCR. The method is comprised of two parts. In the first part, methionine biosynthesis genes, known to be present in both species were partially amplified by designed primers (cysmet2F and cysmet2R). Partial amplification of the methionine biosynthesis gene which gives 700 bp fragment resulted in selective identification of Lb. bulgaricus and Strep. thermophilus. All 16 Lb. bulgaricus and 6 Strep. thermophilus isolates assessed by this method gave the expected amplification. On the other hand, further analysis of other closely related species with the same primers have indicated that the same product was also amplified in two more lactobacilli namely, Lb. delbrueckii subsp. lactis and Lb. helveticus species. Thus, in the second part of the method, further differentiation of Lb. delbrueckii subsp. bulgaricus and Strep. thermophilus from each other and these species was achieved using restriction analysis of 16S rRNA gene with EcoRI.

  16. Reduction of the off-flavor volatile generated by the yogurt starter culture including Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in soymilk.

    Science.gov (United States)

    Kaneko, Daisuke; Igarashi, Toshinori; Aoyama, Kenji

    2014-02-19

    Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus establish a symbiotic relationship in milk; however, S. thermophilus predominantly grows in soymilk. This study determined that excess diacetyl was notably generated mainly by S. thermophilus in soymilk, and this flavor compound created an unpleasant odor in fermented soymilk. The addition of l-valine to soymilk reduced the amount of diacetyl and increased the levels of acetoin during fermentation by S. thermophilus . In addition, it was found that the expression of the ilvC gene was repressed and that of the als and aldB genes was stimulated in S. thermophilus by l-valine. Sensory evaluations with the triangle difference test and a preference test showed that the soymilk fermented with l-valine was significantly preferred compared with that without l-valine. In this study, we successfully controlled the metabolic flux of S. thermophilus in soymilk and produced more favorable fermented soymilk without the use of genetically modified lactic acid bacteria strains.

  17. Properties of Streptococcus thermophilus fermented milk containing variable concentrations of Bifidobacterium longum and Lactobacillus acidophilus Propriedades de leites fermentados por Streptococcus thermophilus contendo concentrações variáveis de Bifidobacterium longum e Lactobacillus acidophilus

    Directory of Open Access Journals (Sweden)

    Patrícia Blumer Zacarchenco

    2006-09-01

    Full Text Available Sensory evaluation and analysis of pH, titratable acidity and microbial counts after 1, 7, 14 and 21 days of storage of five combinations of lyophilized Bifidobacterium longum and/or Lactobacillus acidophilus added to milk fermented with Streptococcus thermophilus were studied during storage at 4ºC. The taste and acidity sensory attributes were significantly (PForam estudadas as características sensoriais, de pH e acidez de cinco combinações de leites fermentados por Streptococcus thermophilus, adicionados de Bifidobacterium longum e/ou Lactobacillus acidophilus liofilizados. Os efeitos sobre as características sensoriais tornaram-se significantes (p < 0,05 com o aumento do tempo de estocagem. As combinações favoritas continham, inicialmente, Bif. longum e L. acidophilus (10(8 e 10(7ufc/mL, respectivamente e Bif. longum apenas (10(8ufc/mL. Estas combinações não diferiram significativamente do leite fermentado padrão, nem entre si. As notas mais baixas e os maiores valores de acidez titulável foram apresentados pelo leite fermentado por Streptococcus thermophilus contendo apenas L. acidophilus (10(8ufc/mL, concentração inicial. Durante 21 dias de estocagem a 4ºC, as contagens de células viáveis de Str. thermophilus não mudaram, as de Bif. longum mantiveram-se constantes ou reduziram em um ciclo logarítmico e, as de L. acidophilus reduziram de 1 a 2 ciclos logarítmicos. Não foi observada inibição da pós-acidificação resultante da presença de bifidobactéria ou L. acidophilus.

  18. Identification and molecular modeling of a family 5 endocellulase from Thermus caldophilus GK24, a cellulolytic strain of Thermus thermophilus

    Directory of Open Access Journals (Sweden)

    Dae-Sil Lee

    2006-12-01

    Full Text Available The genome of T. caldophilus GK24 was recently sequenced and annotated as 14contigs, equivalent to 2.3 mega basepairs (Mbp of DNA. In the current study, we identifieda unique 13.7 kbp DNA sequence, which included the endocellulase gene of T. caldophilusGK24, which did not appear to be present in the complete genomic sequence of the closelyrelated species T. thermophilus HB27 and HB8. Congo-red staining revealed a uniquephenotype of cellulose degradation by strain GK24 that was distinct from other closelyrelated Thermus strains. The results showed that strain GK24 is an aerobic, thermophilic,cellulolytic eubacterium which belongs to the group T. thermophilus. In order to understandthe mechanism of production of cellobiose in T. caldophilus GK24, a three-dimensionalmodel of the endocellulase, TcCel5A, was generated based on known crystal structures.Using this model, we carried out a flexible cellotetraose docking study.

  19. Phage-Induced Expression of CRISPR-Associated Proteins is Revealed by Shotgun Proteomics in Streptococcus thermophilus

    Energy Technology Data Exchange (ETDEWEB)

    Young, Jacque C [ORNL; Dill, Brian [ORNL; Pan, Chongle [ORNL; Hettich, Robert {Bob} L [ORNL; Banfield, Jillian F. [University of California, Berkeley; Shah, Manesh B [ORNL; Fremaux, Christophe [Danisco France SAS; Horvath, Philippe [Danisco France SAS; Barrangou, Rodolphe [Danisco USA; Verberkmoes, Nathan C [ORNL

    2012-01-01

    The CRISPR/Cas system, comprised of clustered regularly interspaced short palindromic repeats along with their associated (Cas) proteins, protects bacteria and archaea from viral predation and invading nucleic acids. While the mechanism of action for this acquired immunity is currently under investigation, the response of Cas protein expression to phage infection has yet to be elucidated. In this study, we employed shotgun proteomics to measure the global proteome expression in a model system for studying the CRISPR/Cas response: infection of S. thermophilus DGCC7710 with phage 2972. Host and viral proteins were simultaneously measured following inoculation at two different multiplicities of infection and across various time points using two-dimensional liquid chromatography tandem mass spectroscopy. Thirty-seven out of forty predicted viral proteins were detected, including all proteins of the structural virome and viral effector proteins. In total, 1,013 of 2,079 predicted S. thermophilus proteins were detected, facilitating the monitoring of host protein synthesis changes in response to virus infection. Importantly, Cas proteins from all four CRISPR loci in the S. thermophilus DGCC7710 genome were detected, including loci previously thought to be inactive. Many Cas proteins were found to be constitutively expressed, but several demonstrated increased abundance during peak infection, including the Cas9 proteins from the CRISPR1 and CRISPR3 loci, which are key players in the interference phase of the CRISPR/Cas response. Altogether, these results provide novel insights into the proteomic response of S. thermophilus, specifically CRISPR-associated proteins, upon phage 2972 infection.

  20. Streptococcus thermophilus APC151 strain is suitable for the manufacture of naturally GABA-enriched bioactive yogurt

    OpenAIRE

    Linares, Daniel M.; O'Callaghan, Tom F.; O'Connor, Paula M.; Ross, R. Paul; Stanton, Catherine

    2016-01-01

    Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report the use of a novel Streptococcus thermophilus strain, is...

  1. Modeling of the ComRS signaling pathway reveals the limiting factors controlling competence in Streptococcus thermophilus

    Directory of Open Access Journals (Sweden)

    Laurie eHaustenne

    2015-12-01

    Full Text Available In streptococci, entry in competence is dictated by ComX abundance. In Streptococcus thermophilus, production of ComX is transient and tightly regulated during growth: it is positively regulated by the cell-cell communication system ComRS during the activation phase and negatively regulated during the shut-off phase by unidentified late competence gene(s. Interestingly, most S. thermophilus strains are not or weakly transformable in permissive growth conditions (i.e. chemically defined medium, CDM, suggesting that some players of the ComRS regulatory pathway are limiting. Here, we combined mathematical modeling and experimental approaches to identify the components of the ComRS system which are critical for both dynamics and amplitude of ComX production in S. thermophilus. We built a deterministic, population-scaled model of the time-course regulation of specific ComX production in CDM growth conditions. Strains LMD-9 and LMG18311 were respectively selected as representative of highly and weakly transformable strains. Results from in silico simulations and in vivo luciferase activities show that ComR concentration is the main limiting factor for the level of comX expression and controls the kinetics of spontaneous competence induction in strain LMD-9. In addition, the model predicts that the poor transformability of strain LMG18311 results from a 10-fold lower comR expression level compared to strain LMD-9. In agreement, comR overexpression in both strains was shown to induce higher competence levels with deregulated kinetics patterns during growth. In conclusion, we propose that the level of ComR production is one important factor that could explain competence heterogeneity among S. thermophilus strains.

  2. Differentiation of Enterococcus faecium from Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains by PCR and dot-blot hybridisation.

    Science.gov (United States)

    Langa, S; Fernández, A; Martín, R; Reviriego, C; Marín, M L; Fernández, L; Rodríguez, J M

    2003-12-01

    Variations in length and sequence of the 16S/23S spacer region of Enterococcus faecium provided the basis for development of simple PCR and dot-blot hybridisation assays that enabled the differentiation of potentially probiotic Enterococcus faecium strains from Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. Such assays may be useful for differentiation of yoghurt starter cultures and enterococcal strains when they are simultaneously present in probiotic food products.

  3. Modeling of the ComRS Signaling Pathway Reveals the Limiting Factors Controlling Competence in Streptococcus thermophilus

    Science.gov (United States)

    Haustenne, Laurie; Bastin, Georges; Hols, Pascal; Fontaine, Laetitia

    2015-01-01

    In streptococci, entry in competence is dictated by ComX abundance. In Streptococcus thermophilus, production of ComX is transient and tightly regulated during growth: it is positively regulated by the cell-cell communication system ComRS during the activation phase and negatively regulated during the shut-off phase by unidentified late competence gene(s). Interestingly, most S. thermophilus strains are not or weakly transformable in permissive growth conditions (i.e., chemically defined medium, CDM), suggesting that some players of the ComRS regulatory pathway are limiting. Here, we combined mathematical modeling and experimental approaches to identify the components of the ComRS system which are critical for both dynamics and amplitude of ComX production in S. thermophilus. We built a deterministic, population-scaled model of the time-course regulation of specific ComX production in CDM growth conditions. Strains LMD-9 and LMG18311 were respectively selected as representative of highly and weakly transformable strains. Results from in silico simulations and in vivo luciferase activities show that ComR concentration is the main limiting factor for the level of comX expression and controls the kinetics of spontaneous competence induction in strain LMD-9. In addition, the model predicts that the poor transformability of strain LMG18311 results from a 10-fold lower comR expression level compared to strain LMD-9. In agreement, comR overexpression in both strains was shown to induce higher competence levels with deregulated kinetics patterns during growth. In conclusion, we propose that the level of ComR production is one important factor that could explain competence heterogeneity among S. thermophilus strains. PMID:26733960

  4. Cloning, expression, purification, crystallization and preliminary X-ray crystallographic study of molybdopterin synthase from Thermus thermophilus HB8

    Energy Technology Data Exchange (ETDEWEB)

    Kanaujia, Shankar Prasad; Ranjani, Chellamuthu Vasuki [Bioinformatics Centre (Centre of Excellence in Structural Biology and Biocomputing), Indian Institute of Science, Bangalore 560 012 (India); Jeyakanthan, Jeyaraman; Ohmori, Miwa; Agari, Kazuko; Kitamura, Yoshiaki [RIKEN SPring-8 Center, Harima Institute, 1-1-1 Kouto, Sayo, Hyogo 679-5148 (Japan); Baba, Seiki [RIKEN SPring-8 Center, Harima Institute, 1-1-1 Kouto, Sayo, Hyogo 679-5148 (Japan); Department of Biology, Graduate School of Science, Osaka University, Toyonaka, Osaka 560-0043 (Japan); Ebihara, Akio; Shinkai, Akeo [RIKEN SPring-8 Center, Harima Institute, 1-1-1 Kouto, Sayo, Hyogo 679-5148 (Japan); Kuramitsu, Seiki [RIKEN SPring-8 Center, Harima Institute, 1-1-1 Kouto, Sayo, Hyogo 679-5148 (Japan); Department of Biology, Graduate School of Science, Osaka University, Toyonaka, Osaka 560-0043 (Japan); Shiro, Yoshitsugu [RIKEN SPring-8 Center, Harima Institute, 1-1-1 Kouto, Sayo, Hyogo 679-5148 (Japan); Sekar, Kanagaraj, E-mail: sekar@physics.iisc.ernet.in [Bioinformatics Centre (Centre of Excellence in Structural Biology and Biocomputing), Indian Institute of Science, Bangalore 560 012 (India); Supercomputer Education and Research Centre, Indian Institute of Science, Bangalore 560 012 (India); Yokoyama, Shigeyuki, E-mail: sekar@physics.iisc.ernet.in [RIKEN SPring-8 Center, Harima Institute, 1-1-1 Kouto, Sayo, Hyogo 679-5148 (Japan); RIKEN Genomic Sciences Center, 1-7-22 Suehiro-cho, Tsurumi, Yokohama 230-0045 (Japan); Department of Biophysics and Biochemistry, Graduate School of Science, University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-0033 (Japan); Bioinformatics Centre (Centre of Excellence in Structural Biology and Biocomputing), Indian Institute of Science, Bangalore 560 012 (India)

    2007-04-01

    The molybdopterin synthase from T. thermophilus HB8 was cloned, expressed, purified and crystallized. The crystals belong to space group P2{sub 1} and diffracted to a resolution of 1.64 Å. Thermus thermophilus is a Gram-negative aerobic thermophilic eubacterium which can grow at temperatures ranging from 323 to 355 K. In addition to their importance in thermostability or adaptation strategies for survival at high temperatures, the thermostable enzymes in thermophilic organisms contribute to a wide range of biotechnological applications. The molybdenum cofactor in all three kingdoms consists of a tricyclic pyranopterin termed molybdopterin that bears the cis-dithiolene group responsible for molybdenum ligation. The crystals of molybdopterin synthase from T. thermophilus HB8 belong to the primitive monoclinic space group P2{sub 1}, with unit-cell parameters a = 33.94, b = 103.32, c = 59.59 Å, β = 101.3°. Preliminary studies and molecular-replacement calculations reveal the presence of three monomers in the asymmetric unit.

  5. Comparison of the effect of green, white and black tea on Streptococcus thermophilus and Lactobacillus spp. in yogurt during refrigerated

    Directory of Open Access Journals (Sweden)

    Premalatha Muniandy

    2017-02-01

    Full Text Available This study investigated the effects of green, white and black tea (Camellia sinensis on lactic acid production and the viability of Streptococcus thermophilus and Lactobacillus spp. in yogurt during 3 weeks of refrigerated storage. Three types of tea water extracts were added into a milk-starter culture mixture and incubated at 42 °C until the pH was reduced to 4.5. All yogurts were then refrigerated (4 °C for up to 21 days and samples were analyzed for pH, titratable acid and viable counts of yogurt bacteria. Higher pH values (p  0.05 the viability of Lactobacillus spp. and S. thermophilus compared to PY during storage. All the three types of tea yogurt maintained a high level of S. thermophilus and Lactobacilllus spp. counts through refrigerated storage and this can ensure health benefits to be delivered to consumers on daily consumption.

  6. Structural characterization of the exopolysaccharide produced by Streptococcus thermophilus 05-34 and its in situ application in yogurt.

    Science.gov (United States)

    Qin, Q Q; Xia, B S; Xiong, Y; Zhang, S X; Luo, Y B; Hao, Y L

    2011-01-01

    An exopolysaccharide (EPS) producing strain was isolated from Tibetan kefir grains in China, which was identified by 16S rDNA tests and designated as Streptococcus thermophilus 05-34. The high-performance liquid chromatography analysis showed that it was composed of galactose and glucose in a molar ratio of 1.0:0.8 with a molecular mass of 2.5 × 10(4) Da. EPS was further revealed to have α-d-glucose, α-d-galactose, β-d-glucose, and β-d-galactose by Fourier transform infrared spectroscopy combined with 1D (1) H nuclear magnetic resonance spectroscopy. The length of EPS ranged from 10 to 100 nm and the maximal height of lumps was 2.5 nm through atomic force micrograph analysis. Furthermore, yogurt fermented with EPS-producing S. thermophilus 05-34 exhibited lower susceptibility to whey separation, higher viscosity, and sensory scores than those made with non-EPS-producing strain in yogurt production. These results suggested that EPS-producing Streptococcus thermophilus 05-34 provided a potential application in the fermented dairy industry.

  7. Persistence of wild Streptococcus thermophilus strains on wooden vat and during the manufacture of a traditional Caciocavallo type cheese.

    Science.gov (United States)

    Settanni, L; Di Grigoli, A; Tornambé, G; Bellina, V; Francesca, N; Moschetti, G; Bonanno, A

    2012-04-01

    The present work was undertaken to evaluate the influence of the wooden dairy plant equipment on the microbiological characteristics of curd to be transformed into Caciocavallo Palermitano cheese. Traditional raw milk productions were performed concomitantly with standard cheese making trials carried out in stainless steel vat inoculated with a commercial starter. Milk from two different farms (A and B) was separately processed. The wooden vat was found to be a reservoir of lactic acid bacteria (LAB), while unwanted (spoilage and/or pathogenic) microorganisms were not hosted or were present at very low levels. All microbial groups were numerically different in bulk milks, showing higher levels for the farm B. LAB, especially thermophilic cocci, dominated the whole cheese making process of all productions. Undesired microorganisms decreased in number or disappeared during transformation, particularly after curd stretching. LAB were isolated from the wooden vat surface and from all dairy samples, subjected to phenotypic and genetic characterization and identification. Streptococcus thermophilus was the species found at the highest concentration in all samples analyzed and it also dominated the microbial community of the wooden vat. Fourteen other LAB species belonging to six genera (Enterococcus, Lactobacillus, Lactococcus, Leuconostoc, Streptococcus and Weissella) were also detected. All S. thermophilus isolates were genetically differentiated and a consortium of four strains persisted during the whole traditional production process. As confirmed by pH and the total acidity after the acidification step, indigenous S. thermophilus strains acted as a mixed starter culture.

  8. Specialized adaptation of a lactic acid bacterium to the milk environment: the comparative genomics of Streptococcus thermophilus LMD-9

    Science.gov (United States)

    2011-01-01

    Background Streptococcus thermophilus represents the only species among the streptococci that has “Generally Regarded As Safe” status and that plays an economically important role in the fermentation of yogurt and cheeses. We conducted comparative genome analysis of S. thermophilus LMD-9 to identify unique gene features as well as features that contribute to its adaptation to the dairy environment. In addition, we investigated the transcriptome response of LMD-9 during growth in milk in the presence of Lactobacillus delbrueckii ssp. bulgaricus, a companion culture in yogurt fermentation, and during lytic bacteriophage infection. Results The S. thermophilus LMD-9 genome is comprised of a 1.8 Mbp circular chromosome (39.1% GC; 1,834 predicted open reading frames) and two small cryptic plasmids. Genome comparison with the previously sequenced LMG 18311 and CNRZ1066 strains revealed 114 kb of LMD-9 specific chromosomal region, including genes that encode for histidine biosynthetic pathway, a cell surface proteinase, various host defense mechanisms and a phage remnant. Interestingly, also unique to LMD-9 are genes encoding for a putative mucus-binding protein, a peptide transporter, and exopolysaccharide biosynthetic proteins that have close orthologs in human intestinal microorganisms. LMD-9 harbors a large number of pseudogenes (13% of ORFeome), indicating that like LMG 18311 and CNRZ1066, LMD-9 has also undergone major reductive evolution, with the loss of carbohydrate metabolic genes and virulence genes found in their streptococcal counterparts. Functional genome distribution analysis of ORFeomes among streptococci showed that all three S. thermophilus strains formed a distinct functional cluster, further establishing their specialized adaptation to the nutrient-rich milk niche. An upregulation of CRISPR1 expression in LMD-9 during lytic bacteriophage DT1 infection suggests its protective role against phage invasion. When co-cultured with L. bulgaricus, LMD-9

  9. Dicty_cDB: Contig-U13885-1 [Dicty_cDB

    Lifescience Database Archive (English)

    Full Text Available gic disease viru... 35 6.5 AY714694_1( AY714694 |pid:none) Epizootic hemorrhagic di... 35 8.5 AY714674_1( AY714674 |pid:none) Epizootic hemorrhagic disease viru... 35 8.5 AM946015_1149( AM946015...5 6.5 CP001034_14( CP001034 |pid:none) Natranaerobius thermophilus JW/NM... 35 6.5 AY714675_1( AY714675 |pid:none) Epizootic hemorrha

  10. The structures of glycolipids isolated from the highly thermophilic bacterium Thermus thermophilus Samu-SA1.

    Science.gov (United States)

    Leone, Serena; Molinaro, Antonio; Lindner, Buko; Romano, Ida; Nicolaus, Barbara; Parrilli, Michelangelo; Lanzetta, Rosa; Holst, Otto

    2006-08-01

    Thermophiles constitute a class of microorganisms able to grow at extremely elevated temperatures. Some of these species are classified as Gram-negative bacteria, because of the presence of an outer membrane in the cell envelope, which is located on the top of a thick murein layer. Unlike typical Gram-negative bacteria, the outer membranes of Thermus species are not composed of lipopolysaccharides but of peculiar glycolipids (GL), whose structures seem to be strictly involved in the adaptation to high temperatures. In this work, the complete structures of the major GL components from the cell envelope of the thermophilic bacterium Thermus thermophilus Samu-SA1 are presented. Protocols conventionally adopted for Gram-negative bacteria were used, and, for the first time, GL from Thermus were analyzed in their native form. Two GL and one phosphoglycolipid (PGL) were detected and characterized. The two GL, analyzed by nuclear magnetic resonance (NMR) spectroscopy and electrospray ionization Fourier transform ion cyclotron resonance (ESI FT-ICR) mass spectrometry, possessed the same tetrasaccharide structure linked to a glycerol unit or, alternatively, to a long-chain diol. Moreover, a PGL from Thermus was characterized for the first time, in which N-glyceroyl-heptadecaneamine was present. These molecules are chemically related to other GL from thermophile bacteria, in which they play a crucial role in the adaptation of cell membranes to heat.

  11. Structure of N-formylglycinamide ribonucleotide amidotransferase II (PurL) from Thermus thermophilus HB8

    Science.gov (United States)

    Suzuki, Sakiko; Yanai, Hisaaki; Kanagawa, Mayumi; Tamura, Satoko; Watanabe, Yuzo; Fuse, Kyotaro; Baba, Seiki; Sampei, Gen-ichi; Kawai, Gota

    2012-01-01

    The crystal structure of PurL from Thermus thermophilus HB8 (TtPurL; TTHA1519) was determined in complex with an adenine nucleotide, PO4 3− and Mg2+ at 2.35 Å resolution. TtPurL consists of 29 α-helices and 28 β-strands, and one loop is disordered. TtPurL consists of four domains, A1, A2, B1 and B2, and the structures of the A1–B1 and A2–B2 domains were almost identical to each other. Although the sequence identity between TtPurL and PurL from Thermotoga maritima (TmPurL) is higher than that between TtPurL and the PurL domain of the large PurL from Salmonella typhimurium (StPurL), the secondary structure of TtPurL is much more similar to that of StPurL than to that of TmPurL. PMID:22232163

  12. Expression and Characterization of Recombinant Thermostable Alkaline Phosphatase from a Novel Thermophilic Bacterium Thermus thermophilus XM

    Institute of Scientific and Technical Information of China (English)

    Jianbo LI; Limei XU; Feng YANG

    2007-01-01

    A gene (tap) encoding a thermostable alkaline phosphatase from the thermophilic bacterium Thermus thermophilus XM was cloned and sequenced. It is 1506 bp long and encodes a protein of 501 amino acid residues with a calculated molecular mass of 54.7 kDa. Comparison of the deduced amino acid sequence with other alkaline phosphatases showed that the regions in the vicinity of the phosphorylation site and metal binding sites are highly conserved. The recombinant thermostable alkaline phosphatase was expressed as a His6-tagged fusion protein in Escherichia coli and its enzymatic properties were characterized after purification. The pH and temperature optima for the recombinant thermostable alkaline phosphatases activity were pH 12 and 75 ℃. As expected, the enzyme displayed high thermostability, retaining more than 50% activity after incubating for 6 h at 80 ℃. Its catalytic function was accelerated in the presence of 0.1 mM Co2+, Fe2+, Mg2+, or Mn2+ but was strongly inhibited by 2.0 mM Fe2+. Under optimal conditions, the Michaelis constant (Km) for cleavage of p-nitrophenyl-phosphate was 0.034 mM. Although it has much in common with other alkaline phosphatases, the recombinant thermostable alkaline phosphatase possesses some unique features, such as high optimal pH and good thermostability.

  13. Sequences spanning the leader-repeat junction mediate CRISPR adaptation to phage in Streptococcus thermophilus.

    Science.gov (United States)

    Wei, Yunzhou; Chesne, Megan T; Terns, Rebecca M; Terns, Michael P

    2015-02-18

    CRISPR-Cas systems are RNA-based immune systems that protect prokaryotes from invaders such as phages and plasmids. In adaptation, the initial phase of the immune response, short foreign DNA fragments are captured and integrated into host CRISPR loci to provide heritable defense against encountered foreign nucleic acids. Each CRISPR contains a ∼100-500 bp leader element that typically includes a transcription promoter, followed by an array of captured ∼35 bp sequences (spacers) sandwiched between copies of an identical ∼35 bp direct repeat sequence. New spacers are added immediately downstream of the leader. Here, we have analyzed adaptation to phage infection in Streptococcus thermophilus at the CRISPR1 locus to identify cis-acting elements essential for the process. We show that the leader and a single repeat of the CRISPR locus are sufficient for adaptation in this system. Moreover, we identified a leader sequence element capable of stimulating adaptation at a dormant repeat. We found that sequences within 10 bp of the site of integration, in both the leader and repeat of the CRISPR, are required for the process. Our results indicate that information at the CRISPR leader-repeat junction is critical for adaptation in this Type II-A system and likely other CRISPR-Cas systems.

  14. Proline dehydrogenase from Thermus thermophilus does not discriminate between FAD and FMN as cofactor

    Science.gov (United States)

    Huijbers, Mieke M. E.; Martínez-Júlvez, Marta; Westphal, Adrie H.; Delgado-Arciniega, Estela; Medina, Milagros; van Berkel, Willem J. H.

    2017-01-01

    Flavoenzymes are versatile biocatalysts containing either FAD or FMN as cofactor. FAD often binds to a Rossmann fold, while FMN prefers a TIM-barrel or flavodoxin-like fold. Proline dehydrogenase is denoted as an exception: it possesses a TIM barrel-like fold while binding FAD. Using a riboflavin auxotrophic Escherichia coli strain and maltose-binding protein as solubility tag, we produced the apoprotein of Thermus thermophilus ProDH (MBP-TtProDH). Remarkably, reconstitution with FAD or FMN revealed that MBP-TtProDH has no preference for either of the two prosthetic groups. Kinetic parameters of both holo forms are similar, as are the dissociation constants for FAD and FMN release. Furthermore, we show that the holo form of MBP-TtProDH, as produced in E. coli TOP10 cells, contains about three times more FMN than FAD. In line with this flavin content, the crystal structure of TtProDH variant ΔABC, which lacks helices αA, αB and αC, shows no electron density for an AMP moiety of the cofactor. To the best of our knowledge, this is the first example of a flavoenzyme that does not discriminate between FAD and FMN as cofactor. Therefore, classification of TtProDH as an FAD-binding enzyme should be reconsidered. PMID:28256579

  15. Crystal structures and ligand binding of PurM proteins from Thermus thermophilus and Geobacillus kaustophilus.

    Science.gov (United States)

    Kanagawa, Mayumi; Baba, Seiki; Watanabe, Yuzo; Nakagawa, Noriko; Ebihara, Akio; Kuramitsu, Seiki; Yokoyama, Shigeyuki; Sampei, Gen-Ichi; Kawai, Gota

    2016-03-01

    Crystal structures of 5-aminoimidazole ribonucleotide (AIR) synthetase, also known as PurM, from Thermus thermophilus (Tt) and Geobacillus kaustophilus (Gk) were determined. For TtPurM, the maximum resolution was 2.2 Å and the space group was P21212 with four dimers in an asymmetric unit. For GkPurM, the maximum resolution was 2.2 Å and the space group was P21212 with one monomer in asymmetric unit. The biological unit is dimer for both TtPurM and GkPurM and the dimer structures were similar to previously determined structures of PurM in general. For TtPurM, ∼50 residues at the amino terminal were disordered in the crystal structure whereas, for GkPurM, the corresponding region covered the ATP-binding site forming an α helix in part, suggesting that the N-terminal region of PurM changes its conformation upon binding of ligands. FGAM binding site was predicted by the docking simulation followed by the MD simulation based on the SO4 (2-) binding site found in the crystal structure of TtPurM.

  16. Crystal structure studies of NADP+ dependent isocitrate dehydrogenase from Thermus thermophilus exhibiting a novel terminal domain.

    Science.gov (United States)

    Kumar, S M; Pampa, K J; Manjula, M; Abdoh, M M M; Kunishima, Naoki; Lokanath, N K

    2014-06-20

    NADP(+) dependent isocitrate dehydrogenase (IDH) is an enzyme catalyzing oxidative decarboxylation of isocitrate into oxalosuccinate (intermediate) and finally the product α-ketoglutarate. The crystal structure of Thermus thermophilus isocitrate dehydrogenase (TtIDH) ternary complex with citrate and cofactor NADP(+) was determined using X-ray diffraction method to a resolution of 1.80 Å. The overall fold of this protein was resolved into large domain, small domain and a clasp domain. The monomeric structure reveals a novel terminal domain involved in dimerization, very unique and novel domain when compared to other IDH's. And, small domain and clasp domain showing significant differences when compared to other IDH's of the same sub-family. The structure of TtIDH reveals the absence of helix at the clasp domain, which is mainly involved in oligomerization in other IDH's. Also, helices/beta sheets are absent in the small domain, when compared to other IDH's of the same sub family. The overall TtIDH structure exhibits closed conformation with catalytic triad residues, Tyr144-Asp248-Lys191 are conserved. Oligomerization of the protein is quantized using interface area and subunit-subunit interactions between protomers. Overall, the TtIDH structure with novel terminal domain may be categorized as a first structure of subfamily of type IV.

  17. Proton transfer in ba(3) cytochrome c oxidase from Thermus thermophilus.

    Science.gov (United States)

    von Ballmoos, Christoph; Adelroth, Pia; Gennis, Robert B; Brzezinski, Peter

    2012-04-01

    The respiratory heme-copper oxidases catalyze reduction of O(2) to H(2)O, linking this process to transmembrane proton pumping. These oxidases have been classified according to the architecture, location and number of proton pathways. Most structural and functional studies to date have been performed on the A-class oxidases, which includes those that are found in the inner mitochondrial membrane and bacteria such as Rhodobacter sphaeroides and Paracoccus denitrificans (aa(3)-type oxidases in these bacteria). These oxidases pump protons with a stoichiometry of one proton per electron transferred to the catalytic site. The bacterial A-class oxidases use two proton pathways (denoted by letters D and K, respectively), for the transfer of protons to the catalytic site, and protons that are pumped across the membrane. The B-type oxidases such as, for example, the ba(3) oxidase from Thermus thermophilus, pump protons with a lower stoichiometry of 0.5 H(+)/electron and use only one proton pathway for the transfer of all protons. This pathway overlaps in space with the K pathway in the A class oxidases without showing any sequence homology though. Here, we review the functional properties of the A- and the B-class ba(3) oxidases with a focus on mechanisms of proton transfer and pumping.

  18. Single mutations that redirect internal proton transfer in the ba3 oxidase from Thermus thermophilus.

    Science.gov (United States)

    Smirnova, Irina; Chang, Hsin-Yang; von Ballmoos, Christoph; Ädelroth, Pia; Gennis, Robert B; Brzezinski, Peter

    2013-10-08

    The ba3-type cytochrome c oxidase from Thermus thermophilus is a membrane-bound proton pump. Results from earlier studies have shown that with the aa3-type oxidases proton uptake to the catalytic site and "pump site" occurs simultaneously. However, with ba3 oxidase the pump site is loaded before proton transfer to the catalytic site because the proton transfer to the latter is slower than that with the aa3 oxidases. In addition, the timing of formation and decay of catalytic intermediates is different in the two types of oxidases. In the present study, we have investigated two mutant ba3 CytcOs in which residues of the proton pathway leading to the catalytic site as well as the pump site were exchanged, Thr312Val and Tyr244Phe. Even though ba3 CytcO uses only a single proton pathway for transfer of the substrate and "pumped" protons, the amino-acid residue substitutions had distinctly different effects on the kinetics of proton transfer to the catalytic site and the pump site. The results indicate that the rates of these reactions can be modified independently by replacement of single residues within the proton pathway. Furthermore, the data suggest that the Thr312Val and Tyr244Phe mutations interfere with a structural rearrangement in the proton pathway that is rate limiting for proton transfer to the catalytic site.

  19. Fat-free yogurt made using a galactose-positive exopolysaccharide-producing recombinant strain of Streptococcus thermophilus.

    Science.gov (United States)

    Robitaille, G; Tremblay, A; Moineau, S; St-Gelais, D; Vadeboncoeur, C; Britten, M

    2009-02-01

    To prevent textural defects in low-fat and fat-free yogurts, fat substitutes are routinely added to milk. In situ production of exopolysaccharides (EPS) by starter cultures is an acknowledged alternative to the addition of biothickeners. With the aim of increasing in situ EPS production, a recombinant galactose-positive EPS(+) Streptococcus thermophilus strain, RD-534-S1, was generated and compared with the parent galactose-negative EPS(+) strain RD-534. The RD-534-S1 strain produced up to 84 mg/L of EPS during a single-strain milk fermentation process, which represented 1.3 times more than the EPS produced by strain RD-534. Under conditions that mimic industrial yogurt production, the starter culture consisting of RD-534-S1 and (EPS(-)) Lactobacillus bulgaricus L210R strain (RD-534-S1/L210R) led to an EPS production increase of 1.65-fold as compared with RD-534-S1 alone. However, the amount of EPS produced did not differ from that found in yogurts produced using an isogenic starter culture that included the parent S. thermophilus strain RD-534 and Lb. bulgaricus L210R (RD-534/L210R). Moreover, the gel characteristics of set-style yogurt and the rheological properties of stirred-style yogurt produced using RD-534-S1/L210R were similar to the values obtained for yogurts made with RD-534/L210R. In conclusion, it is possible to increase the production of EPS by ropy S. thermophilus strains through genetic engineering of galactose metabolism. However, when used in combination with Lb. bulgaricus for yogurt manufacture, the EPS overproduction of recombinant strain is not significant.

  20. The oligopeptide transport system is essential for the development of natural competence in Streptococcus thermophilus strain LMD-9.

    Science.gov (United States)

    Gardan, Rozenn; Besset, Colette; Guillot, Alain; Gitton, Christophe; Monnet, Véronique

    2009-07-01

    In gram-positive bacteria, oligopeptide transport systems, called Opp or Ami, play a role in nutrition but are also involved in the internalization of signaling peptides that take part in the functioning of quorum-sensing pathways. Our objective was to reveal functions that are controlled by Ami via quorum-sensing mechanisms in Streptococcus thermophilus, a nonpathogenic bacterium widely used in dairy technology in association with other bacteria. Using a label-free proteomic approach combining one-dimensional electrophoresis with liquid chromatography-tandem mass spectrometry analysis, we compared the proteome of the S. thermophilus LMD-9 to that of a mutant deleted for the subunits C, D, and E of the ami operon. Both strains were grown in a chemically defined medium (CDM) without peptides. We focused our attention on proteins that were no more detected in the ami deletion mutant. In addition to the three subunits of the Ami transporter, 17 proteins fulfilled this criterion and, among them, 7 were similar to proteins that have been identified as essential for transformation in S. pneumoniae. These results led us to find a condition of growth, the early exponential state in CDM, that allows natural transformation in S. thermophilus LMD-9 to turn on spontaneously. Cells were not competent in M17 rich medium. Furthermore, we demonstrated that the Ami transporter controls the triggering of the competence state through the control of the transcription of comX, itself controlling the transcription of late competence genes. We also showed that one of the two oligopeptide-binding proteins of strain LMD-9 plays the predominant role in the control of competence.

  1. Independent in vitro assembly of all three major morphological parts of the 30S ribosomal subunit of Thermus thermophilus.

    Science.gov (United States)

    Agalarov, S C; Selivanova, O M; Zheleznyakova, E N; Zheleznaya, L A; Matvienko, N I; Spirin, A S

    1999-12-01

    Fragments of the 16S rRNA of Thermus thermophilus representing the 3' domain (nucleotides 890-1515) and the 5' domain (nucleotides 1-539) have been prepared by transcription in vitro. Incubation of these fragments with total 30S ribosomal proteins of T. thermophilus resulted in formation of specific RNPs. The particle assembled on the 3' RNA domain contained seven proteins corresponding to Escherichia coli ribosomal proteins S3, S7, S9, S10, S13, S14, and S19. All of them have previously been shown to interact with the 3' domain of the 16S RNA and to be localized in the head of the 30S ribosomal subunit. The particle formed on the 5' RNA domain contained five ribosomal proteins corresponding to E. coli proteins S4, S12, S17, S16, and S20. These proteins are known to be localized in the main part of the body of the 30S subunit. Both types of particle were compact and had sedimentation coefficients of 15.5 S and 13 S, respectively. Together with our recent demonstration of the reconstitution of the RNA particle representing the platform of the T. thermophilus 30S ribosomal subunit [Agalarov, S.C., Zheleznyakova, E.N., Selivanova, O.M., Zheleznaya, L.A., Matvienko, N.I., Vasiliev, V.D. & Spirin, A.S. (1998) Proc. Natl Acad. Sci. USA 95, 999-1003], these experiments establish that all three main structural lobes of the small ribosomal subunit can be reconstituted independently of each other and prepared in the individual state.

  2. Identification of novel esterase-active enzymes from hot environments by use of the host bacterium Thermus thermophilus

    Directory of Open Access Journals (Sweden)

    Benedikt eLeis

    2015-04-01

    Full Text Available Functional metagenomic screening strategies, which are independent of known sequence information, can lead to the identification of truly novel genes and enzymes. Since E. coli has been used exhaustively for this purpose as a host, it is important to establish alternative expression hosts and to use them for functional metagenomic screening for new enzymes. In this study we show that Thermus thermophilus HB27 is an excellent screening host and can be used as an alternative provider of truly novel biocatalysts. In a previous study we constructed the mutant strain BL03 that was no longer able to grow on defined minimal medium supplemented with tributyrin as the sole carbon source and could be used as a host to screen for metagenomic DNA fragments that could complement growth on tributyrin. Several thousand single fosmid clones from thermophilic metagenomic libraries from heated compost and hot spring water samples were subjected to a comparative screening for esterase activity in both T. thermophilus strain BL03 and E. coli EPI300. We scored a greater number of active clones in the thermophilic bacterium than in the mesophilic E. coli. From all clones functionally screened in E. coli, only two thermostable α/β-fold hydrolase enzymes with high amino acid sequence similarity to already characterized enzymes were identifiable. In contrast, five further fosmids were found that conferred lipolytic activities in T. thermophilus. Four open reading frames (ORFs were found which did not share significant similarity to known esterase enzymes. Two of the genes were expressed in both hosts and the novel thermophilic esterases, which based on their primary structures could not be assigned to known esterase or lipase families, were purified and preliminarily characterized. Our work underscores the benefit of using additional screening hosts other than E. coli for the identification of novel biocatalysts with industrial relevance.

  3. Identification of novel esterase-active enzymes from hot environments by use of the host bacterium Thermus thermophilus.

    Science.gov (United States)

    Leis, Benedikt; Angelov, Angel; Mientus, Markus; Li, Haijuan; Pham, Vu T T; Lauinger, Benjamin; Bongen, Patrick; Pietruszka, Jörg; Gonçalves, Luís G; Santos, Helena; Liebl, Wolfgang

    2015-01-01

    Functional metagenomic screening strategies, which are independent of known sequence information, can lead to the identification of truly novel genes and enzymes. Since E. coli has been used exhaustively for this purpose as a host, it is important to establish alternative expression hosts and to use them for functional metagenomic screening for new enzymes. In this study we show that Thermus thermophilus HB27 is an excellent screening host and can be used as an alternative provider of truly novel biocatalysts. In a previous study we constructed mutant strain BL03 with multiple markerless deletions in genes for major extra- and intracellular lipolytic activities. This esterase-diminished strain was no longer able to grow on defined minimal medium supplemented with tributyrin as the sole carbon source and could be used as a host to screen for metagenomic DNA fragments that could complement growth on tributyrin. Several thousand single fosmid clones from thermophilic metagenomic libraries from heated compost and hot spring water samples were subjected to a comparative screening for esterase activity in both T. thermophilus strain BL03 and E. coli EPI300. We scored a greater number of active esterase clones in the thermophilic bacterium than in the mesophilic E. coli. From several thousand functionally screened clones only two thermostable α/β-fold hydrolase enzymes with high amino acid sequence similarity to already characterized enzymes were identifiable in E. coli. In contrast, five further fosmids were found that conferred lipolytic activities in T. thermophilus only. Four open reading frames (ORFs) were found which did not share significant similarity to known esterase enzymes but contained the conserved GXSXG motif regularly found in lipolytic enzymes. Two of the genes were expressed in both hosts and the novel thermophilic esterases, which based on their primary structures could not be assigned to known esterase or lipase families, were purified and

  4. Quantitative analysis of histidine decarboxylase gene (hdcA) transcription and histamine production by Streptococcus thermophilus PRI60 under conditions relevant to cheese making.

    Science.gov (United States)

    Rossi, Franca; Gardini, Fausto; Rizzotti, Lucia; La Gioia, Federica; Tabanelli, Giulia; Torriani, Sandra

    2011-04-01

    This study evaluated the influence of parameters relevant for cheese making on histamine formation by Streptococcus thermophilus. Strains possessing a histidine decarboxylase (hdcA) gene represented 6% of the dairy isolates screened. The most histaminogenic, S. thermophilus PRI60, exhibited in skim milk a high basal level of expression of hdcA, upregulation in the presence of free histidine and salt, and repression after thermization. HdcA activity persisted in cell extracts, indicating that histamine might accumulate after cell lysis in cheese.

  5. Quantitative Analysis of Histidine Decarboxylase Gene (hdcA) Transcription and Histamine Production by Streptococcus thermophilus PRI60 under Conditions Relevant to Cheese Making▿†

    Science.gov (United States)

    Rossi, Franca; Gardini, Fausto; Rizzotti, Lucia; La Gioia, Federica; Tabanelli, Giulia; Torriani, Sandra

    2011-01-01

    This study evaluated the influence of parameters relevant for cheese making on histamine formation by Streptococcus thermophilus. Strains possessing a histidine decarboxylase (hdcA) gene represented 6% of the dairy isolates screened. The most histaminogenic, S. thermophilus PRI60, exhibited in skim milk a high basal level of expression of hdcA, upregulation in the presence of free histidine and salt, and repression after thermization. HdcA activity persisted in cell extracts, indicating that histamine might accumulate after cell lysis in cheese. PMID:21378060

  6. Electron transfer among the CuA-, heme b- and a3-centers of Thermus thermophilus cytochrome ba3

    DEFF Research Database (Denmark)

    Farver, Ole; Chen, Ying; Fee, James A

    2006-01-01

    . and Pecht, I. (2006) Rates and equilibrium of CuA to heme a electron transfer in Paracoccus denitrificans cytochrome c oxidase. Biophys. J. 90, 2131-2137]. Investigating this process in the cytochrome ba(3) of Thermus thermophilus (Tt), we now show that MNA(*) also reduces Cu(A) with a subsequent ET...... to the heme b and then to heme a(3), with first-order rate constants 11200 s(-1), and 770 s(-1), respectively. The results provide clear evidence for ET among the three spectroscopically distinguishable centers and indicate that the binuclear a(3)-Cu(B) center can be reduced in molecules containing a single...

  7. Functional role of C-terminal domain of Thermus thermophilus leucyl-tRNA synthetase

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    Tukalo M. A.

    2010-11-01

    Full Text Available Aim. To study a role of C-terminal domain of T. thermophilus leucyl-tRNA synthetase (LeuRSTT in the reactions of aminoacylation and editing. Methods. A mutant of LeuRSTT without C- terminal domain (ΔС was obtained by the method of mutagenesis. The kinetic constants in aminoacylation reaction catalyzed by LeuRS and its mutant (ΔС were determined by the methods of equilibrium enzyme kinetics. To evaluate the contribution of C-terminal domain to interaction of the enzyme with tRNALeu, Kd of a complex between tRNA and LeuRSTT and its mutant ΔС was determined by fluorescence titration. Results. The C-terminal domain is shown to play a significant role in the aminoacylation and editing reactions of LeuRSTT and not essential for the activity in the reaction of amino acid activation. The kinetic parameters of aminoacylation of tRNALeu and tRNATyr by LeuRS and ΔС mutant were also determined, their analysis suggests that the C-domain is not critical for the manifestation of specificity of the enzyme in the recognition of homologous RNAs. At the same time a significant influence of the C-terminal domain on the value of catalytic constant was shown. At the domain deletion the kcat value is lower by 152-fold. Conclusion. The C-terminal domain of LeuRSTT is evolutionarily acquired to enhance the rate of catalysis in the aminoacylation and editing reactions, and makes no significant contribution to the specificity of the enzyme in the recognition of tRNA.

  8. Structural comparison between the open and closed forms of citrate synthase from Thermus thermophilus HB8.

    Science.gov (United States)

    Kanamori, Eiji; Kawaguchi, Shin-Ichi; Kuramitsu, Seiki; Kouyama, Tsutomu; Murakami, Midori

    2015-01-01

    The crystal structures of citrate synthase from the thermophilic eubacteria Thermus thermophilus HB8 (TtCS) were determined for an open form at 1.5 Å resolution and for closed form at 2.3 Å resolution, respectively. In the absence of ligands TtCS in the open form was crystalized into a tetragonal form with a single subunit in the asymmetric unit. TtCS was also co-crystallized with citrate and coenzyme-A to form an orthorhombic crystal with two homodimers in the asymmetric unit. Citrate and CoA are found in the active site situated between the large domain and the small domain in all subunit whereas the complex shows two distinct closed conformations, the fully closed form and partially closed form. Structural comparisons are performed to describe conformational changes associated with binding of products of TtCS. Upon binding of citrate, basic residues in the active site move toward citrate and make a hydrogen bond network in the active site, inducing a large-scale rotation of the small domain relative to the large domain. CoA is sandwiched between the small and large domains and then the cysteamine tail is inserted into the active site with a cooperative rotation around mainchain dihedrals in the hinge region connecting helices M and N. According to this rotation these helices are extended to close the active site completely. The considerable flexibility and structural rearrangements in the hinge region are crucial for an ordered bibi reaction in catalysis for microbial CSs.

  9. Application of a chitosan-immobilized Talaromyces thermophilus lipase to a batch biodiesel production from waste frying oils.

    Science.gov (United States)

    Romdhane, Ines Belhaj-Ben; Romdhane, Zamen Ben; Bouzid, Maha; Gargouri, Ali; Belghith, Hafedh

    2013-12-01

    Waste frying oil, which not only harms people's health but also causes environmental pollution, can be a good alternative to partially substitute petroleum diesel through transesterification reaction. This oil contained 8.8 % of free fatty acids, which cause a problem in a base-catalyzed process. In this study, synthesis of biodiesel was efficiently catalyzed by the covalently immobilized Talaromyces thermophilus lipase and allowed bioconversion yield up to 92 % after 24 h of reaction time. The optimal molar ratio was four to six parts of methanol to one part of oil with a biocatalyst loaded of 25 wt.% of oil. Further, experiments revealed that T. thermophilus lipase, immobilized by a multipoint covalent liaison onto activated chitosan via a short spacer (glutaraldehyde), was sufficiently tolerant to methanol. In fact, using the stepwise addition of methanol, no significant difference was observed from the one-step whole addition at the start of reaction. The batch biodiesel synthesis was performed in a fixed bed reactor with a lipase loaded of 10 g. The bioconversion yield of 98 % was attained after a 5-h reaction time. The bioreactor was operated successfully for almost 150 h without any changes in the initial conversion yield. Most of the chemical and physical properties of the produced biodiesel meet the European and USA standard specifications of biodiesel fuels.

  10. Expression of the heat shock gene clpL of Streptococcus thermophilus is induced by both heat and cold shock

    Directory of Open Access Journals (Sweden)

    Naclerio Gino

    2006-02-01

    Full Text Available Abstract Background Heat and cold shock response are normally considered as independent phenomena. A small amount of evidence suggests instead that interactions may exist between them in two Lactococcus strains. Results We show the occurrence of molecular relationships between the mechanisms of cold and heat adaptations in Streptococcus thermophilus, a lactic acid bacterium widely used in dairy fermentation, where it undergoes both types of stress. We observed that cryotolerance is increased when cells are pre-incubated at high temperature. In addition, the production of a protein, identified as ClpL, a member of the heat-shock ATPase family Clp A/B, is induced at both high and low temperature. A knock-out clpL mutant is deficient in both heat and cold tolerance. However lack of production of this protein does not abolish the positive effect of heat pre-treatment towards cryotolerance. Conclusion Dual induction of ClpL by cold and heat exposure of cells and reduced tolerance to both temperature shocks in a clpL mutant indicates that the two stress responses are correlated in S. thermophilus. However this protein is not responsible by itself for cryotolerance of cells pre-treated at high temperature, indicating that ClpL is necessary for the two phenomena, but does not account by itself for the relationships between them.

  11. Close Approximation of Putative α-Helices II, IV, VII, X, and XI in the Translocation Pathway of the Lactose Transport Protein of Streptococcus thermophilus

    NARCIS (Netherlands)

    Veenhoff, L.M.; Geertsma, E.R.; Poolman, B.; Knol, J.

    2000-01-01

    The lactose transport protein (LacS) of Streptococcus thermophilus belongs to a family of transporters in which putative α-helices II and IV have been implicated in cation binding and the coupled transport of the substrate and the cation. Here, the analysis of site-directed mutants shows that a posi

  12. Mutations in conserved helix 69 of 23S rRNA of Thermus thermophilus that affect capreomycin resistance but not posttranscriptional modifications

    DEFF Research Database (Denmark)

    Monshupanee, Tanakarn; Gregory, Steven T; Douthwaite, Stephen;

    2008-01-01

    Translocation during the elongation phase of protein synthesis involves the relative movement of the 30S and 50S ribosomal subunits. This movement is the target of tuberactinomycin antibiotics. Here, we describe the isolation and characterization of mutants of Thermus thermophilus selected for re...

  13. Phage-host interactions in Streptococcus thermophilus: Genome analysis of phages isolated in Uruguay and ectopic spacer acquisition in CRISPR array

    Science.gov (United States)

    Achigar, Rodrigo; Magadán, Alfonso H.; Tremblay, Denise M.; Julia Pianzzola, María; Moineau, Sylvain

    2017-01-01

    Three cos-type virulent Streptococcus thermophilus phages were isolated from failed mozzarella production in Uruguay. Genome analyses showed that these phages are similar to those isolated elsewhere around the world. The CRISPR1 and CRISPR3 arrays of the three S. thermophilus host strains from Uruguay were also characterized and similarities were noted with previously described model strains SMQ-301, LMD-9 and DGCC7710. Spontaneous bacteriophage-insensitive S. thermophilus mutants (BIMs) were obtained after challenging the phage-sensitive wild-type strain Uy02 with the phage 128 and their CRISPR content was analyzed. Analysis of 23 BIMs indicated that all of them had acquired at least one new spacer in their CRISPR1 array. While 14 BIMs had acquired spacer at the 5′-end of the array, 9 other BIMs acquired a spacer within the array. Comparison of the leader sequence in strains Uy02 and DGCC7710 showed a nucleotide deletion at position -1 in Uy02, which may be responsible for the observed ectopic spacer acquisition. Analysis of the spacer sequences upstream the newly acquired ectopic spacer indicated presence of a conserved adenine residue at position -2. This study indicates that natural strains of S. thermophilus can also acquire spacers within a CRISPR array. PMID:28262818

  14. Impact of engineered Streptococcus thermophilus trains overexpressing glyA gene on folic acid and acetaldehyde production in fermented milk Impacto de linhagens de Streptococcus thermophilus com aumento da expressão do gene glyA na produção de ácido folico e acetaldeído em leite fermentado

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    Ana Carolina Sampaio Dória Chaves

    2003-11-01

    Full Text Available The typical yogurt flavor is caused by acetaldehyde produced through many different pathways by the yogurt starter bacteria L. bulgaricus and S. thermophilus. The attention was focused on one specific reaction for acetaldehyde and folic acid formation catalyzed by serine hydroxymethyltransferase (SHMT, encoded by the glyA gene. In S. thermophilus, this enzyme SHMT also plays the typical role of the enzyme threonine aldolase (TA that is the interconvertion of threonine into glycine and acetaldehyde. The behavior of engineered S. thermophilus strains in milk fermentation is described, folic acid and acetaldehyde production were measured and pH and counts were followed. The engineered S. thermophilus strains StA2305 and StB2305, have the glyA gene (encoding the enzyme serine hydroxymethyltransferase overexpressed. These engineered strains showed normal growth in milk when it was supplemented with Casitione. When they were used in milk fermentation it was observed an increase in folic acid and in acetaldehyde production by StA2305 and for StB2305 it was noticed a significative increase in folic acid formation.O acetaldeído, responsável pelo sabor e aroma característicos de iogurte, é produzido por diferentes vias metabólicas pelas bactérias lácticas: Streptococcus thermophilus (S. thermophilus e Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus. Neste trabalho, a atenção foi focada especificamente na reação para a formação de acetaldeído e de ácido fólico, catalisada pela enzima serina hidroximetil transferase (SHMT, codificada pelo gene glyA. A enzima SHMT catalisa diversas reações e, no caso da bactéria S. thermophilus, ela exerce também a atividade característica da enzima treonina aldolase (TA, definida como a interconversão do aminoácido treonina em glicina e acetaldeído. Foram construídas linhagens de S. thermophilus (StA2305 e StB2305 com super expressão do gene glyA. Estas linhagens modificadas apresentaram

  15. Selection of an adhesive phenotype of Streptococcus salivarius subsp. thermophilus for use in fixed-bed reactors.

    Science.gov (United States)

    Ragout, A; Siñeriz, F; Kaul, R; Guoqiang, D; Mattiasson, B

    1996-09-01

    Streptococcus salivarius subsp. thermophilus was cultivated in a chemostat in order to obtain an adhesive phenotype of this strain. When the system was operated at low dilution rates (D biomass productivity (P = 4.1 g1(-1) h-1). On the other hand, when the culture was grown at dilution rates faster than 0.2 h-1, only the free suspended cells were present in the culture broth, and were washed out at velocities of about 1.0 h-1. The biomass productivity was consequently lower (P = 1.33 g1(-1) h-1) than in the previous case. The selected adhesive phenotype was grown on different glass beads and the possibility of lactate fermentation in a continuous and semicontinuous mode was demonstrated.

  16. Bifidobacterium breve and Streptococcus thermophilus secretion products enhance T helper 1 immune response and intestinal barrier in mice.

    Science.gov (United States)

    Ménard, Sandrine; Laharie, David; Asensio, Corinne; Vidal-Martinez, Teresita; Candalh, Céline; Rullier, Anne; Zerbib, Frank; Mégraud, Francis; Matysiak-Budnik, Tamara; Heyman, Martine

    2005-11-01

    Lactic acid bacteria or their secretion products can modulate immune responses differently in normal and inflammatory conditions. This comparative study analyzes the effect of oral administration of living lactic acid bacteria, or their conditioned media, on the epithelial and immune functions of colitis-prone C57BL/6 IL-10-deficient mice. Mice were untreated (control) or infected with Helicobacter hepaticus with or without oral treatment with living bacteria, Bifidobacterium breve C50 and Streptococcus thermophilus 065 (LB), or their culture-conditioned media (CM). Histology, cytokine mRNA, electrical resistance, and barrier capacity of colonic samples as well as cytokine secretion by mesenteric lymph node (MLN) cells were studied. Helicobacter hepaticus mice developed only mild colitis, which was not modified in LB or CM groups. In the CM (but not the LB) group, the colonic barrier was reinforced as compared to the other groups, as evidenced by decreased horseradish peroxidase (HRP) transcytosis and mannitol fluxes and increased electrical resistance. In MLN, the percentage of CD4+ and CD8+ T cells secreting IFNgamma was significantly higher in CM (2.06% and 1.98%, respectively) mice than in H. hepaticus (1.1% and 0.47%, P secretion by MLN cells was significantly higher in the CM group as compared to the other groups. In the absence of severe colitis, Bifidobacterium breve C50- and Streptococcus thermophilus 065-conditioned media can reinforce intestinal barrier capacity and stimulate Th1 immune response, highlighting the involvement of lactic acid bacteria-derived components in host defense.

  17. Streptococcus thermophilus APC151 strain is suitable for the manufacture of naturally GABA-enriched bioactive yoghurt

    Directory of Open Access Journals (Sweden)

    Daniel M. Linares

    2016-11-01

    Full Text Available Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic dairy foods. Yoghurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive and anti-diabetic agent. Here we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yoghurt naturally enriched with 2 mg/ml of gamma-amino-butyric acid (250 mg in a standard yoghurt volume of 125 ml, a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements. The biotechnological suitability of this strain for industrial production of yoghurt was demonstrated by comparison with the reference yoghurt inoculated with the commercial CH1 starter (Chr. Hansen widely used in the dairy industry. Both yoghurts showed comparable pH curves ΔpH/Δt = 0.31-0.33 h−1, viscosity 0.49 Pa.s, water holding capacity 72-73%, and chemical composition moisture (87-88 %, protein (5.05-5.65 %, fat (0.12-0.15 %, lactose (4.8-5.8 % and ash (0.74-1.2 %. Gamma-amino-butyric acid was not detected in the control yoghurt. In conclusion, the S. thermophilus APC151 strain reported here provides a natural means for fortification of yoghurt with gamma-amino-butyric acid.

  18. Comparative genomics of Thermus thermophilus and Deinococcus radiodurans: divergent routes of adaptation to thermophily and radiation resistance

    Directory of Open Access Journals (Sweden)

    Daly Michael J

    2005-10-01

    Full Text Available Abstract Background Thermus thermophilus and Deinococcus radiodurans belong to a distinct bacterial clade but have remarkably different phenotypes. T. thermophilus is a thermophile, which is relatively sensitive to ionizing radiation and desiccation, whereas D. radiodurans is a mesophile, which is highly radiation- and desiccation-resistant. Here we present an in-depth comparison of the genomes of these two related but differently adapted bacteria. Results By reconstructing the evolution of Thermus and Deinococcus after the divergence from their common ancestor, we demonstrate a high level of post-divergence gene flux in both lineages. Various aspects of the adaptation to high temperature in Thermus can be attributed to horizontal gene transfer from archaea and thermophilic bacteria; many of the horizontally transferred genes are located on the single megaplasmid of Thermus. In addition, the Thermus lineage has lost a set of genes that are still present in Deinococcus and many other mesophilic bacteria but are not common among thermophiles. By contrast, Deinococcus seems to have acquired numerous genes related to stress response systems from various bacteria. A comparison of the distribution of orthologous genes among the four partitions of the Deinococcus genome and the two partitions of the Thermus genome reveals homology between the Thermus megaplasmid (pTT27 and Deinococcus megaplasmid (DR177. Conclusion After the radiation from their common ancestor, the Thermus and Deinococcus lineages have taken divergent paths toward their distinct lifestyles. In addition to extensive gene loss, Thermus seems to have acquired numerous genes from thermophiles, which likely was the decisive contribution to its thermophilic adaptation. By contrast, Deinococcus lost few genes but seems to have acquired many bacterial genes that apparently enhanced its ability to survive different kinds of environmental stresses. Notwithstanding the accumulation of

  19. Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt

    Science.gov (United States)

    Linares, Daniel M.; O’Callaghan, Tom F.; O’Connor, Paula M.; Ross, R. P.; Stanton, Catherine

    2016-01-01

    Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yogurt naturally enriched with 2 mg/ml of gamma-amino-butyric acid (200 mg in a standard yogurt volume of 100 ml), a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements. The biotechnological suitability of this strain for industrial production of yogurt was demonstrated by comparison with the reference yogurt inoculated with the commercial CH1 starter (Chr. Hansen) widely used in the dairy industry. Both yogurts showed comparable pH curves [ΔpH/Δt = 0.31-0.33 h-1], viscosity [0.49 Pa-s], water holding capacity [72–73%], and chemical composition [moisture (87–88%), protein (5.05–5.65%), fat (0.12–0.15%), sugar (4.8–5.8%), and ash (0.74–1.2%)]. Gamma-amino-butyric acid was not detected in the control yogurt. In conclusion, the S. thermophilus APC151 strain reported here provides a natural means for fortification of yogurt with gamma-amino-butyric acid. PMID:27920772

  20. The transjugation machinery of Thermus thermophilus: Identification of TdtA, an ATPase involved in DNA donation

    Science.gov (United States)

    Blesa, Alba; Mata, Carlos P.

    2017-01-01

    In addition to natural competence, some Thermus thermophilus strains show a high rate of DNA transfer via direct cell-to-cell contact. The process is bidirectional and follows a two-step model where the donor cell actively pushes out DNA and the recipient cell employs the natural competence system to take up the DNA, in a hybrid transformation-dependent conjugation process (transjugation). While the DNA uptake machinery is well known as in other bacterial species that undergo transformation, the pushing step of transjugation remains to be characterized. Here we have searched for hypothetical DNA translocases putatively involved in the pushing step of transjugation. Among candidates encoded by T. thermophilus HB27, the TdtA protein was found to be required for DNA pushing but not for DNA pulling during transjugation, without affecting other cellular processes. Purified TdtA shows ATPase activity and oligomerizes as hexamers with a central opening that can accommodate double-stranded DNA. The tdtA gene was found to belong to a mobile 14 kbp-long DNA element inserted within the 3′ end of a tRNA gene, flanked by 47 bp direct repeats. The insertion also encoded a homolog of bacteriophage site-specific recombinases and actively self-excised from the chromosome at high frequency to form an apparently non-replicative circular form. The insertion also encoded a type II restriction endonuclease and a NurA-like nuclease, whose activities were required for efficient transjugation. All these data support that TdtA belongs to a new type of Integrative and Conjugative Element which promotes the generalized and efficient transfer of genetic traits that could facilitate its co-selection among bacterial populations. PMID:28282376

  1. Nutritional Composition and Protein Profile of Goat Yogurt PE with Double Culture between Streptococcus thermophilus and Lactobacilus species

    Directory of Open Access Journals (Sweden)

    Ismi Kurnia Budiarti

    2013-08-01

    Full Text Available Aim: The aims of this study are to characterize the nutrient compositions and protein profiles of Etawah breed (PE goat yogurt fermented by double cultures . Material and Methods: To accomplish this, we used goat and bovine milk in five treatment groups: (1 fresh milk bovine, (2 goat,(3 milk fermented by L. acidophilus and S. thermophilus (LA + ST, (4 L. bulgaricus and S. thermophilus (LB+ ST,and (5 a comersial mixture. PE goat milk was fermented using 2.5% starting bacterial concentrations at 45oC with a pH ranging from 4.5 to 6.6. Nutrient compositions were measured by proximate analysis.SDS PAGE was conducted using 15% separating and 3% stacking gels. To measure the density of protein bands, we used QuantityOne software. Results: Our results indicated that LA+ST and LB+ST treatments had higher levels of lipids than the control treatment. Conversely, both strain combinations had lower levels of proteins than the control. Organoleptic testing suggests that many attributes (e.g., colour, taste, smell, texture and viscosity differ significantly from the control. Protein profiles revealed that while the LB + ST and commercial cultures contained proteins with a molecular weight of 36 kDa, the LA + ST cultures did not appear to possess this protein.Based on the molecular weight, we suggest that this protein is in the alpha casein group. Conclusion: The protein composition of fermented goat and bovine milk is similiar, but the absence of band with molecular weight 36 kDa from goat milk, LB+ST and mix comercial. [Cukurova Med J 2013; 38(4.000: 681-686

  2. Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt.

    Science.gov (United States)

    Linares, Daniel M; O'Callaghan, Tom F; O'Connor, Paula M; Ross, R P; Stanton, Catherine

    2016-01-01

    Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yogurt naturally enriched with 2 mg/ml of gamma-amino-butyric acid (200 mg in a standard yogurt volume of 100 ml), a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements. The biotechnological suitability of this strain for industrial production of yogurt was demonstrated by comparison with the reference yogurt inoculated with the commercial CH1 starter (Chr. Hansen) widely used in the dairy industry. Both yogurts showed comparable pH curves [ΔpH/Δt = 0.31-0.33 h(-1)], viscosity [0.49 Pa-s], water holding capacity [72-73%], and chemical composition [moisture (87-88%), protein (5.05-5.65%), fat (0.12-0.15%), sugar (4.8-5.8%), and ash (0.74-1.2%)]. Gamma-amino-butyric acid was not detected in the control yogurt. In conclusion, the S. thermophilus APC151 strain reported here provides a natural means for fortification of yogurt with gamma-amino-butyric acid.

  3. Application of Plackett-Burman Design in Screening of Carbohydrate, Prebiotics/Alcohols and Protein/Amino Acid for Cryoprotectants of Streptococcus thermophilus

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    He Chen

    2015-02-01

    Full Text Available The carbohydrate, prebiotics/alcohols as well as protein/amino acid have shown important influence on the cryoprotectants for Streptococcus thermophilus, this study aimed to screen the main effective factors for cryoprotectants of Streptococcus thermophiles using Plackett-Burman design. Viable counts with cryoprotectants were studied containing eight carbohydrate (glucose, fructose, sucrose, lactose, galactose maltose, trehalose, soluble starch, eleven prebiotics/alcohols (xylooligosaccharide, fructo-oligosaccharide, galactooligosaccharide, isomaltooligosaccharide, stachyose, synanthrin, dextran sulfate, glycerin, sorbitol, mannitol, inositol and eight protein/amino acid (peptone, yeast powder, casein hydrolysate, glutamic acid, methionine, cysteine, alanine, Vc. The results indicated that sucrose and soluble starch, dextran sulfate, casein hydrolysate among the carbohydrate, prebiotics/alcohols and protein/amino acid affected the cryoprotectants for Streptococcus thermophilus markly, which should be appropriately increased in the subsequent experiments.

  4. The extent of co-metabolism of glucose and galactose by L. lactis changes with the expression of the lacSZ operon from Streptococcus thermophilus

    DEFF Research Database (Denmark)

    Solem, Christian; Købmann, Brian Jensen; Jensen, Peter Ruhdal

    2008-01-01

    The lactose transporter and β-galactosidase from Streptococcus thermophilus, encoded by the lacSZ operon, were introduced into the lactose-negative strain Lactococcus lactis MG1363 and the expression of the lacSZ operon was modulated by substitution of the native promoter with randomized synthetic...... promoters. A series of strains with various expression levels of lacSZ were examined for their fermentation of lactose. Strains with a high expression level were found to metabolize lactose in a similar manner to S. thermophilus, i.e. the galactose moiety of lactose was excreted to the growth medium...... and only glucose was metabolized in glycolysis. Interestingly, strains with low expression of the operon showed a mixed acid metabolism and co-metabolism of galactose and glucose. The lactose flux increased gradually with increasing expression of the lacSZ operon until an optimum was observed...

  5. Selective and differential enumerations of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium spp. in yoghurt--a review.

    Science.gov (United States)

    Ashraf, Rabia; Shah, Nagendra P

    2011-10-03

    Yoghurt is increasingly being used as a carrier of probiotic bacteria for their potential health benefits. To meet with a recommended level of ≥10(6) viable cells/g of a product, assessment of viability of probiotic bacteria in market preparations is crucial. This requires a working method for selective enumeration of these probiotic bacteria and lactic acid bacteria in yoghurt such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lb. acidophilus, Lb. casei and Bifidobacterium. This chapter presents an overview of media that could be used for differential and selective enumerations of yoghurt bacteria. De Man Rogosa Sharpe agar containing fructose (MRSF), MRS agar pH 5.2 (MRS 5.2), reinforced clostridial prussian blue agar at pH 5.0 (RCPB 5.0) or reinforced clostridial agar at pH 5.3 (RCA 5.3) are suitable for enumeration of Lb. delbrueckii subsp. bulgaricus when the incubation is carried out at 45°C for 72h. S. thermophilus (ST) agar and M17 are recommended for selective enumeration of S. thermophilus. Selective enumeration of Lb. acidophilus in mixed culture could be made in Rogosa agar added with 5-bromo-4-chloro-3-indolyl-β-d-glucopyranoside (X-Glu) or MRS containing maltose (MRSM) and incubation in a 20% CO2 atmosphere. Lb. casei could be selectively enumerated on specially formulated Lb. casei (LC) agar from products containing yoghurt starter bacteria (S. thermophilus and Lb. delbrueckii subsp. bulgaricus), Lb. acidophilus, Bifidobacterium spp. and Lb. casei. Bifidobacterium could be enumerated on MRS agar supplemented with nalidixic acid, paromomycin, neomycin sulphate and lithium chloride (MRS-NPNL) under anaerobic incubation at 37°C for 72h.

  6. 嗜热链球菌的特性与应用研究进展%Research Progress on the Property and Application of Streptococcus thermophilus

    Institute of Scientific and Technical Information of China (English)

    田辉; 梁宏彰; 霍贵成; Evivie Smith Etareri

    2015-01-01

    嗜热链球菌是一种重要的工业用乳酸菌,广泛应用于发酵乳制品生产。近年来,对嗜热链球菌的研究已不仅仅停留于应用方面,而有关该菌基因组学等深层次特性机理的研究越来越多,对嗜热链球菌的研究和应用开发具有较好的参考价值。综述了嗜热链球菌的认定和应用、基因组学特征、发酵特性、噬菌体防御和共生机制等方面的研究进展,并展望了现代生物技术在嗜热链球菌特性研究中的应用前景。%Streptococcus thermophilus is one of the most important species of lactic acid bacteria in industry, and it is widely used in the process of producing fermented milk. This review discusses researches on the qualification and application of S. thermophilus, the properties of genome and fermentation, phage defense system, and symbiotic mechanism. In the end, the potential application of modern biological technologies in the study of S. thermophilus properties is prospected.

  7. Dairy Streptococcus thermophilus improves cell viability of Lactobacillus brevis NPS-QW-145 and its γ-aminobutyric acid biosynthesis ability in milk.

    Science.gov (United States)

    Wu, Qinglong; Law, Yee-Song; Shah, Nagendra P

    2015-08-06

    Most high γ-aminobutyric acid (GABA) producers are Lactobacillus brevis of plant origin, which may be not able to ferment milk well due to its poor proteolytic nature as evidenced by the absence of genes encoding extracellular proteinases in its genome. In the present study, two glutamic acid decarboxylase (GAD) genes, gadA and gadB, were found in high GABA-producing L. brevis NPS-QW-145. Co-culturing of this organism with conventional dairy starters was carried out to manufacture GABA-rich fermented milk. It was observed that all the selected strains of Streptococcus thermophilus, but not Lactobacillus delbrueckii subsp. bulgaricus, improved the viability of L. brevis NPS-QW-145 in milk. Only certain strains of S. thermophilus improved the gadA mRNA level in L. brevis NPS-QW-145, thus enhanced GABA biosynthesis by the latter. These results suggest that certain S. thermophilus strains are highly recommended to co-culture with high GABA producer for manufacturing GABA-rich fermented milk.

  8. Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt.

    Science.gov (United States)

    Settachaimongkon, Sarn; Nout, M J Robert; Antunes Fernandes, Elsa C; Hettinga, Kasper A; Vervoort, Jacques M; van Hooijdonk, Toon C M; Zwietering, Marcel H; Smid, Eddy J; van Valenberg, Hein J F

    2014-05-01

    Proto-cooperation between Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus is one of the key factors that determine the fermentation process and final quality of yoghurt. In this study, the interaction between different proteolytic strains of S. thermophilus and L. delbrueckii subsp. bulgaricus was investigated in terms of microbial growth, acidification and changes in the biochemical composition of milk during set-yoghurt fermentation. A complementary metabolomics approach was applied for global characterization of volatile and non-volatile polar metabolite profiles of yoghurt associated with proteolytic activity of the individual strains in the starter cultures. The results demonstrated that only non-proteolytic S. thermophilus (Prt-) strain performed proto-cooperation with L. delbrueckii subsp. bulgaricus. The proto-cooperation resulted in significant higher populations of the two species, faster milk acidification, significant abundance of aroma volatiles and non-volatile metabolites desirable for a good organoleptic quality of yoghurt. Headspace SPME-GC/MS and (1)H NMR resulted in the identification of 35 volatiles and 43 non-volatile polar metabolites, respectively. Furthermore, multivariate statistical analysis allows discriminating set-yoghurts fermented by different types of starter cultures according to their metabolite profiles. Our finding underlines that selection of suitable strain combinations in yoghurt starters is important for achieving the best technological performance regarding the quality of product.

  9. Models for the a subunits of the Thermus thermophilus V/A-ATPase and Saccharomyces cerevisiae V-ATPase enzymes by cryo-EM and evolutionary covariance.

    Science.gov (United States)

    Schep, Daniel G; Zhao, Jianhua; Rubinstein, John L

    2016-03-22

    Rotary ATPases couple ATP synthesis or hydrolysis to proton translocation across a membrane. However, understanding proton translocation has been hampered by a lack of structural information for the membrane-embedded a subunit. The V/A-ATPase from the eubacterium Thermus thermophilus is similar in structure to the eukaryotic V-ATPase but has a simpler subunit composition and functions in vivo to synthesize ATP rather than pump protons. We determined the T. thermophilus V/A-ATPase structure by cryo-EM at 6.4 Å resolution. Evolutionary covariance analysis allowed tracing of the a subunit sequence within the map, providing a complete model of the rotary ATPase. Comparing the membrane-embedded regions of the T. thermophilus V/A-ATPase and eukaryotic V-ATPase from Saccharomyces cerevisiae allowed identification of the α-helices that belong to the a subunit and revealed the existence of previously unknown subunits in the eukaryotic enzyme. Subsequent evolutionary covariance analysis enabled construction of a model of the a subunit in the S. cerevisae V-ATPase that explains numerous biochemical studies of that enzyme. Comparing the two a subunit structures determined here with a structure of the distantly related a subunit from the bovine F-type ATP synthase revealed a conserved pattern of residues, suggesting a common mechanism for proton transport in all rotary ATPases.

  10. Transcriptomic and metabolic responses of Staphylococcus aureus in mixed culture with Lactobacillus plantarum, Streptococcus thermophilus and Enterococcus durans in milk.

    Science.gov (United States)

    Zdenkova, Kamila; Alibayov, Babek; Karamonova, Ludmila; Purkrtova, Sabina; Karpiskova, Renata; Demnerova, Katerina

    2016-09-01

    Staphylococcus aureus is a major food-borne pathogen due to the production of enterotoxin and is particularly prevalent in contaminated milk and dairy products. The lactic acid bacteria (LAB) are widely used as biocontrol agents in fermented foods which can inhibit pathogenic flora. In our work, we investigated the influence of three strains of LAB (Lactobacillus plantarum, Streptococcus thermophilus and Enterococcus durans) on the relative expression of three enterotoxin genes (sea, sec, sell) and eight virulence and/or regulatory genes (sarA, saeS, codY, srrA, rot, hld/RNAIII, agrA/RNAII, sigB) in two S. aureus strains (MW2 and Sa1612) in TSB and reduced-fat milk (1.5 %) at 30 °C over a 24-h period. The tested LAB and S. aureus strains proved to be mutually non-competitive or only slightly competitive during co-cultivation. In addition, under the above-mentioned conditions, differential gene expression between the S. aureus MW2 and Sa1612 strains was well documented. S. aureus growth was changed in mixed culture with LAB; however, its effect on the repression of sea and sec expression correlated with production of these virulence factors. In comparison, the presence of LAB strains generally inhibited the expression of sec, sell, sarA, seaS, agrA/RNAII and hld/RNAIII genes. The effect of LAB strains presence on the expression of sea, codY, srrA, rot and sigB genes was medium, time, LAB and S. aureus strain specific. SEA and SEC production was significantly reduced in milk compared to TSB in pure culture. After the 24-h cultivation, S. aureus MW2 and Sa1612 SEC production was 187 and 331 times lower in milk compared to TSB, respectively (0.07 and 0.39 ng/mL in milk, versus 13.1 and 129.2 ng/mL in TSB, respectively). At the same time S. aureus MW2 and Sa1612 SEA production was 77 and 68 times lower in milk compared to TSB, respectively (0.99 and 0.17 ng/mL in milk, versus 76.4 and 11.5 ng/mL in TSB, respectively). This study has revealed new insights into the

  11. Gene cloning and molecular characterization of the Talaromyces thermophilus lipase catalyzed efficient hydrolysis and synthesis of esters.

    Science.gov (United States)

    Romdhane, Ines Belhaj-Ben; Frikha, Fakher; Maalej-Achouri, Inès; Gargouri, Ali; Belghith, Hafedh

    2012-02-15

    A genomic bank from Talaromyces thermophilus fungus was constructed and screened using a previously isolated fragment lipase gene as probe. From several clones isolated, the nucleotide sequence of the lipase gene (TTL gene) was completed and sequenced. The TTL coding gene consists of an open reading frame (ORF) of 1083bp encoding a protein of 269 Aa with an estimated molecular mass of 30kDa. The TTL belongs to the same gene family as Thermomyces lanuginosus lipase (TLL, Lipolase®), a well known lipase with multiple applications. The promoter sequence of the TTL gene showed the conservation of known consensus sequences PacC, CreA, Hap2-3-4 and the existence of a particular sequence like the binding sites of Oleate Response Element (ORE) and Fatty acids Responsis Element (FARE) which are similar to that already found to be specific of lipolytic genes in Candida and Fusarium, respectively. Northern blot analysis showed that the TTL expression was much higher on wheat bran than on olive oil as sole carbon source. Compared to the Lipolase®, this enzyme was found to be more efficient for the hydrolysis and the synthesis of esters; and its synthetic efficiency even reached 91.6% from Waste Cooking Oil triglycerides.

  12. Electron paramagnetic resonance studies of the soluble CuA protein from the cytochrome ba3 of Thermus thermophilus.

    Science.gov (United States)

    Karpefors, M; Slutter, C E; Fee, J A; Aasa, R; Källebring, B; Larsson, S; Vänngård, T

    1996-11-01

    The electron paramagnetic resonance (EPR) spectrum of the binuclear CuA center in the water-soluble subunit II fragment from cytochrome ba3 of Thermus thermophilus was recorded at 3.93, 9.45, and 34.03 GHz, and the EPR parameters were determined by computer simulations. The frequency and M1 dependence of the linewidth was discussed in terms of g strain superimposed on a correlation between the A and g values. The g values were found to be gx = 1.996, gy = 2.011, gz = 2.187, and the two Cu ions contribute nearly equally to the hyperfine structure, with magnitude of Ax magnitude of approximately 15 G, magnitude of Ay magnitude = 29 G, and magnitude of Az magnitude of = 28.5 G (65Cu). Theoretical CNDO/S calculations, based on the x-ray structure of the Paracoccus denitrificans enzyme, yield a singly occupied antibonding orbital in which each Cu is pi*-bonded to one S and sigma*-bonded to the other. In contrast to the equal spin distribution suggested by the EPR simulations, the calculated contributions from the Cu ions differ by a factor of 2. However, only small changes in the ligand geometry are needed to reproduce the experimental results.

  13. Probiotic Leuconostoc mesenteroides ssp.cremoris and Streptococcus thermophilus induce IL-12 and IFN-γ production

    Institute of Scientific and Technical Information of China (English)

    2008-01-01

    AIM: To investigate the capacity of potentially probiotic strains from six bacterial genera to induce cytokine production alone or in combinations in order to identify potential enhancing or synergistic effects in order to select probiotic bacteria for in vivo purposes. METHODS: Cytokine production in human peripheral blood mononuclear cells (PBMC) in response to stimulation with eleven different potentially probiotic bacterial strains from Streptococcus, Lactobacillus, Bifidobacterium, Lactococcus, Leuconostoc and Propionibacterium genera was analysed. Production and mRNA expression of TNF-α, IL-12,IFN-γ and IL-10 were determined by ELISA and Northern blotting, respectively. RESULTS: All tested bacteria induced TNF-α production. The best inducers of Thl type cytokines IL-12 and IFN-γ were Streptococcus and Leuconostoc strains. All Bifidobacteriurn and Propionibacteriurn strains induced higher IL-10 production than other studied bacteria. Stimulation of PBNC with any bacterial combinations did not result in enhanced cytokine production suggesting that different bacteria whether gram-positive or gram negative compete with each other during host cell interactions. CONCLUSION: The probiotic S. thermophilus and Leuconostoc strains are more potent inducers of Thl type cytokines IL-12 and IFN-γ than the probiotic Lactobacillus strains. Bacterial combinations did not result in enhanced cytokine production.

  14. Efficient trans-cleavage by the Schistosoma mansoni SMalpha1 hammerhead ribozyme in the extreme thermophile Thermus thermophilus.

    Science.gov (United States)

    Vazquez-Tello, Alejandro; Castán, Pablo; Moreno, Renata; Smith, James M; Berenguer, José; Cedergren, Robert

    2002-04-01

    The catalytic hammerhead structure has been found in association with repetitive DNA from several animals, including salamanders, crickets and schistosomes, and functions to process in cis the long multimer transcripts into monomer RNA in vivo. The cellular role of these repetitive elements and their transcripts is unknown. Moreover, none of these natural hammerheads have been shown to trans-cleave a host mRNA in vivo. We analyzed the cis- and trans-cleavage properties of the hammerhead ribozyme associated with the SMalpha DNA family from the human parasite Schistosoma mansoni. The efficiency of trans-cleavage of a target RNA in vitro was affected mainly by both the temperature-dependent chemical step and the ribozyme-product dissociation step. The optimal temperature for trans-cleavage was 70 degrees C. This result was confirmed when both the SMalpha1 ribozyme and the target RNA were expressed in the extreme thermophile Thermus thermophilus. Moreover, SMalpha1 RNA showed a remarkable thermostability, equal or superior to that of the most stable RNAs in this species, suggesting that SMalpha1 RNA has been selected for stability. Computer analysis predicts that the monomer and multimer transcripts fold into highly compact secondary structures, which may explain their exceptional stability in vivo.

  15. Enzymatic fragmentation of the antimicrobial peptides casocidin and isracidin by Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus.

    Science.gov (United States)

    Somkuti, George A; Paul, Moushumi

    2010-06-01

    The cumulative effect of peptidase and protease activities associated with cells of Streptococcus thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB) was evaluated on the milk protein-based antimicrobial peptides casocidin and isracidin. Reaction mixtures of casocidin or isracidin and nonproliferating mid-log cells of these essential yogurt starter cultures were individually incubated for up to 4 h at pH 4.5 and 7.0, and samples removed at various time points were analyzed by reverse phase-high performance liquid chromatography (RP-HPLC) and MALDI-TOF/TOF-MS. Both casocidin and isracidin remained largely unchanged following exposure to cell suspensions of ST or LB strains at pH 4.5. Casocidin was extensively degraded by both ST and LB strains at pH 7.0, whereas isracidin remained largely intact after incubation for 4 h with ST strains but was degraded by exposure to LB strains. The results showed the feasibility of using the bovine casein-based peptides casocidin and isracidin as food grade antimicrobial supplements to impart fermented dairy foods additional protection against bacterial contamination. The structural integrity and efficacy of these biodefensive peptides may be preserved by timing their addition near the end of the fermentation of yogurt-like dairy foods (at or below pH 4.5), when conditions for bacterial proteolytic activity become unfavorable.

  16. Exploring the proton pump and exit pathway for pumped protons in cytochrome ba3 from Thermus thermophilus.

    Science.gov (United States)

    Chang, Hsin-Yang; Choi, Sylvia K; Vakkasoglu, Ahmet Selim; Chen, Ying; Hemp, James; Fee, James A; Gennis, Robert B

    2012-04-03

    The heme-copper oxygen reductases are redox-driven proton pumps. In the current work, the effects of mutations in a proposed exit pathway for pumped protons are examined in the ba(3)-type oxygen reductase from Thermus thermophilus, leading from the propionates of heme a(3) to the interface between subunits I and II. Recent studies have proposed important roles for His376 and Asp372, both of which are hydrogen-bonded to propionate-A of heme a(3), and for Glu126(II) (subunit II), which is hydrogen-bonded to His376. Based on the current results, His376, Glu126(II), and Asp372 are not essential for either oxidase activity or proton pumping. In addition, Tyr133, which is hydrogen-bonded to propionate-D of heme a(3), was also shown not to be essential for function. However, two mutations of the residues hydrogen-bonded to propionate-A, Asp372Ile and His376Asn, retain high electron transfer activity and normal spectral features but, in different preparations, either do not pump protons or exhibit substantially diminished proton pumping. It is concluded that either propionate-A of heme a(3) or possibly the cluster of groups centered about the conserved water molecule that hydrogen-bonds to both propionates-A and -D of heme a(3) is a good candidate to be the proton loading site.

  17. Inactivation and unfolding of protein tyrosine phosphatase from Thermus thermophilus HB27 during urea and guanidine hydrochloride denaturation.

    Directory of Open Access Journals (Sweden)

    Yejing Wang

    Full Text Available The effects of urea and guanidine hydrochloride (GdnHCl on the activity, conformation and unfolding process of protein tyrosine phosphatase (PTPase, a thermostable low molecular weight protein from Thermus thermophilus HB27, have been studied. Enzymatic activity assays showed both urea and GdnHCl resulted in the inactivation of PTPase in a concentration and time-dependent manner. Inactivation kinetics analysis suggested that the inactivation of PTPase induced by urea and GdnHCl were both monophasic and reversible processes, and the effects of urea and GdnHCl on PTPase were similar to that of mixed-type reversible inhibitors. Far-ultraviolet (UV circular dichroism (CD, Tryptophan and 1-anilinonaphthalene -8-sulfonic acid (ANS fluorescence spectral analyses indicated the existence of a partially active and an inactive molten globule-like intermediate during the unfolding processes induced by urea and GdnHCl, respectively. Based on the sequence alignment and the homolog Tt1001 protein structure, we discussed the possible conformational transitions of PTPase induced by urea and GdnHCl and compared the conformations of these unfolding intermediates with the transient states in bovine PTPase and its complex structures in detail. Our results may be able to provide some valuable clues to reveal the relationship between the structure and enzymatic activity, and the unfolding pathway and mechanism of PTPase.

  18. Deferribacter thermophilus gen. nov., sp. nov., a novel thermophilic manganese- and iron-reducing bacterium isolated from a petroleum reservoir.

    Science.gov (United States)

    Greene, A C; Patel, B K; Sheehy, A J

    1997-04-01

    A thermophilic anaerobic bacterium, designated strain BMAT (T = type strain), was isolated from the production water of Beatrice oil field in the North Sea (United Kingdom). The cells were straight to bent rods (1 to 5 by 0.3 to 0.5 microns) which stained gram negative. Strain BMAT obtained energy from the reduction of manganese (IV), iron(III), and nitrate in the presence of yeast extract, peptone, Casamino Acids, tryptone, hydrogen, malate, acetate, citrate, pyruvate, lactate, succinate, and valerate. The isolate grew optimally at 60 degrees C (temperature range for growth, 50 to 65 degrees C) and in the presence of 2% (wt/vol) NaCl (NaCl range for growth, 0 to 5% [wt/vol]). The DNA base composition was 34 mol% G + C. Phylogenetic analyses of the 16S rRNA gene indicated that strain BMAT is a member of the domain Bacteria. The closest known bacterium is the moderate thermophile Flexistipes sinusarabici (similarity value, 88%). Strain BMAT possesses phenotypic and phylogenetic traits that do not allow its classification as a member of any previously described genus; therefore, we propose that this isolate should be described as a member of a novel species of a new genus, Deferribacter thermophilus gen. nov., sp. nov.

  19. Biotransformation of aflatoxin B1 and aflatoxin G1 in peanut meal by anaerobic solid fermentation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

    Science.gov (United States)

    Chen, Yujie; Kong, Qing; Chi, Chen; Shan, Shihua; Guan, Bin

    2015-10-15

    The purpose of this study was to explore the ability of anaerobic solid fermentation of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus to biotransform aflatoxins in peanut meal. The pH of the peanut meal was adjusted above 10, and then heated for 10 min at 100 °C, 115 °C and 121 °C. The S. thermophilus and L. delbrueckii subsp. bulgaricus were precultured together in MRS broth for 48 h at 37 °C. The heated peanut meal was mixed with precultured MRS broth containing 7.0×10(8) CFU/mL of S. thermophilus and 3.0×10(3) CFU/mL of L. delbrueckii subsp. bulgaricus with the ratio of 1 to 1 (weight to volume) and incubated in anaerobic jars at 37 °C for 3 days. The aflatoxin content in the peanut meal samples was determined by HPLC. The results showed that the peanut meal contained mainly aflatoxin B1 (AFB1) (10.5±0.64 μg/kg) and aflatoxin G1 (AFG1) (18.7±0.55 μg/kg). When heat treatment was combined with anaerobic solid fermentation, the biotransformation rate of aflatoxins in peanut meal could attain 100%. The cytotoxicity of fermented peanut meal to L929 mouse connective tissue fibroblast cells was determined by MTT assay and no significant toxicity was observed in the fermented peanut meal. Furthermore, heat treatment and anaerobic solid fermentation did not change the amino acid concentrations and profile in peanut meal.

  20. Response of S. thermophilus LMD-9 to bacitracin: involvement of a BceRS/AB-like module and of the rhamnose-glucose polysaccharide synthesis pathway.

    Science.gov (United States)

    Thevenard, B; Besset, C; Choinard, S; Fourcassié, P; Boyaval, P; Monnet, V; Rul, F

    2014-05-02

    Streptococcus thermophilus is a lactic acid bacterium of major importance to the dairy industry as it is found in numerous cheeses and is one of the two bacterial species involved in the fermentation of yogurt. Bacterial two-component signal transduction systems (TCSs) play important roles in the process of bacterial environmental adaptation. S. thermophilus LMD-9 possesses eight such TCS systems; however, their functions have thus far been only poorly investigated. Here, we focused on two of the TCSs in LMD-9, TCS06 and TCS07, whose encoding genes are located close to each other on the chromosome, and are associated with those of ABC transporters. TCS06 homologs are frequently found in Lactobacillales, but their function has not yet been determined, while TCS07 and its upstream potential ABC transporter are homologous to the BceRS/AB system, which is involved in bacitracin resistance in Bacillus and Streptococcus species. To investigate the function(s) of TCS06 and TCS07, we constructed and characterized deletion mutants and performed transcriptional analysis in the presence and absence of bacitracin. We show here that both TCS06 and TCS07 regulate the genes in their close vicinity, in particular those encoding ABC transporters. We propose that the response of S. thermophilus to bacitracin includes i) a bacitracin export system, regulated by TCS07 and constituting a BceRS/AB-like detoxification module, and ii) the modification of cell-envelope properties via modulation of rhamnose-glucose polysaccharide synthesis, at least partially regulated by TCS06.

  1. Characterization of Streptococcus thermophilus two-component systems: In silico analysis, functional analysis and expression of response regulator genes in pure or mixed culture with its yogurt partner, Lactobacillus delbrueckii subsp. bulgaricus.

    Science.gov (United States)

    Thevenard, Benoît; Rasoava, Niriaina; Fourcassié, Pascal; Monnet, Véronique; Boyaval, Patrick; Rul, Françoise

    2011-12-02

    The lactic acid bacterium Streptococcus thermophilus (S. thermophilus) is widely used in the dairy industry. As a food bacterium, it has to cope with changing environments such as milk, yogurt, as well as the digestive tract, after the product has been ingested. In bacteria, two-component systems (TCS) are one of the most prevalent mechanisms to sense and respond appropriately to a wide range of signals. They are typically composed of a sensor kinase (HK) that detects a stimulus and a response regulator (RR) which acts as a transcriptional regulator. Our objective was to make an inventory of the TCS present in S. thermophilus LMD-9 and investigate the contribution of each TCS to LMD-9 growth in milk. For that purpose, we performed in silico, transcriptomic as well as functional analysis. The LMD-9 genome presented 6 complete TCS with both HK and RR (TCS 2, 4, 5, 6, 7, and 9) and 2 orphan RRs (RR01 and 08) with truncated HK. Our in silico analysis revealed that for 5 TCS out of the 8, orthologs with known functions were found in other bacterial species whereas for TCS02, 4 and 6 the function of the orthologs are unidentified. Transcriptomic studies (using quantitative PCR) revealed that all S. thermophilus LMD-9 response regulator genes were expressed in milk; they were expressed at different levels and with different profiles during growth. In mixed culture with Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus), the S. thermophilus partner in yogurt, the expression of four S. thermophilus LMD-9 response regulator increased; two of them, rr02 and rr09, increased by a factor of 6. These results indicate that the presence of L. bulgaricus induces regulatory changes in S. thermophilus. We also demonstrated that a response regulator (rr02) can exert its regulatory function on its target genes even when expressed at very low levels. We showed that RR05-an ortholog of Bacillus subtilis YycF or Staphylococcus aureus WalR-was essential for the growth of S

  2. Quantitative analysis of the lactic acid and acetaldehyde produced by Streptococcus thermophilus and Lactobacillus bulgaricus strains isolated from traditional Turkish yogurts using HPLC.

    Science.gov (United States)

    Gezginc, Y; Topcal, F; Comertpay, S; Akyol, I

    2015-03-01

    The present study was conducted to evaluate the lactic acid- and acetaldehyde-producing abilities of lactic acid bacterial species isolated from traditionally manufactured Turkish yogurts using HPLC. The lactic acid bacterial species purified from the yogurts were the 2 most widely used species in industrial yogurt production: Streptococcus thermophilus and Lactobacillus bulgaricus. These bacteria have the ability to ferment hexose sugars homofermentatively to generate lactic acid and some carbonyl compounds, such as acetaldehyde through pyruvate metabolism. The levels of the compounds produced during fermentation influence the texture and the flavor of the yogurt and are themselves influenced by the chemical composition of the milk, processing conditions, and the metabolic activity of the starter culture. In the study, morphological, biochemical, and molecular characteristics were employed to identify the bacteria obtained from homemade yogurts produced in different regions of Turkey. A collection of 91 Strep. thermophilus and 35 L. bulgaricus strains were investigated for their lactic acid- and acetaldehyde-formation capabilities in various media such as cow milk, LM17 agar, and aerobic-anaerobic SM17 agar or de Man, Rogosa, and Sharpe agar. The amounts of the metabolites generated by each strain in all conditions were quantified by HPLC. The levels were found to vary depending on the species, the strain, and the growth conditions used. Whereas lactic acid production ranged between 0 and 77.9 mg/kg for Strep. thermophilus strains, it ranged from 0 to 103.5 mg/kg for L. bulgaricus. Correspondingly, the ability to generate acetaldehyde ranged from 0 to 105.9 mg/kg in Strep. thermophilus and from 0 to 126.9 mg/kg in L. bulgaricus. Our study constitutes the first attempt to determine characteristics of the wild strains isolated from traditional Turkish yogurts, and the approach presented here, which reveals the differences in metabolite production abilities of the

  3. Influence of different carbon sources on exopolysaccharide production by Lactobacillus delbrueckii subsp. bulgaricus (B3, G12 and Streptococcus thermophilus (W22

    Directory of Open Access Journals (Sweden)

    Zehra Nur Yuksekdag

    2008-06-01

    Full Text Available Exopolysaccharides (EPSs production was studied by Lactobacillus delbrueckii subsp. bulgaricus (B3, G12 and Streptococcus thermophilus (W22 in the medium containing various carbon sources (glucose, fructose, sucrose or lactose. For all the strains, glucose was the most efficient carbon source and B3, G12 and W22 strains produced 211, 175 and 120 EPS mg/L respectively. Also, the influence of different concentrations of glucose (5,10,15,20,25,30 g/L on EPS production and growth was studied. The results indicated that EPS production and growth were stimulated by the high glucose concentration (30 g/L.

  4. Molecular identification of differentially regulated genes in the hydrothermal-vent species Bathymodiolus thermophilus and Paralvinella pandorae in response to temperature

    Directory of Open Access Journals (Sweden)

    Shillito Bruce

    2009-05-01

    Full Text Available Abstract Background Hydrothermal vents and cold seeps represent oases of life in the deep-sea environment, but are also characterized by challenging physical and chemical conditions. The effect of temperature fluctuations on vent organisms in their habitat has not been well explored, in particular at a molecular level, most gene expression studies being conducted on coastal marine species. In order to better understand the response of hydrothermal organisms to different temperature regimes, differentially expressed genes (obtained by a subtractive suppression hybridization approach were identified in the mussel Bathymodiolus thermophilus and the annelid Paralvinella pandorae irlandei to characterize the physiological processes involved when animals are subjected to long term exposure (2 days at two contrasting temperatures (10° versus 20°C, while maintained at in situ pressures. To avoid a potential effect of pressure, the experimental animals were initially thermally acclimated for 24 hours in a pressurized vessel. Results For each species, we produced two subtractive cDNA libraries (forward and reverse from sets of deep-sea mussels and annelids exposed together to a thermal challenge under pressure. RNA extracted from the gills, adductor muscle, mantle and foot tissue were used for B. thermophilus. For the annelid model, whole animals (small individuals were used. For each of the four libraries, we sequenced 200 clones, resulting in 78 and 83 unique sequences in mussels and annelids (about 20% of the sequencing effort, respectively, with only half of them corresponding to known genes. Real-time PCR was used to validate differentially expressed genes identified in the corresponding libraries. Strong expression variations have been observed for some specific genes such as the intracellular hemoglobin, the nidogen protein, and Rab7 in P. pandorae, and the SPARC protein, cyclophilin, foot protein and adhesive plaque protein in B. thermophilus

  5. ns-μs Time-Resolved Step-Scan FTIR of ba3 Oxidoreductase from Thermus thermophilus: Protonic Connectivity of w941-w946-w927

    Science.gov (United States)

    Nicolaides, Antonis; Soulimane, Tewfik; Varotsis, Constantinos

    2016-01-01

    Time-resolved step-scan FTIR spectroscopy has been employed to probe the dynamics of the ba3 oxidoreductase from Thermus thermophilus in the ns-μs time range and in the pH/pD 6–9 range. The data revealed a pH/pD sensitivity of the D372 residue and of the ring-A propionate of heme a3. Based on the observed transient changes a model in which the protonic connectivity of w941-w946-927 to the D372 and the ring-A propionate of heme a3 is described. PMID:27690021

  6. Effects of Streptococcus thermophilus TH-4 on intestinal mucositis induced by the chemotherapeutic agent, 5-Fluorouracil (5-FU).

    Science.gov (United States)

    Whitford, Eleanor J; Cummins, Adrian G; Butler, Ross N; Prisciandaro, Luca D; Fauser, Jane K; Yazbeck, Roger; Lawrence, Andrew; Cheah, Ker Y; Wright, Tessa H; Lymn, Kerry A; Howarth, Gordon S

    2009-03-15

    Beneficial bacteria (probiotics) and probiotic-derived factors have the potential to ameliorate disorders of the intestine. The aim of this study was to compare live Streptococcus thermophilus TH-4 (TH-4), dead TH-4 and TH-4 supernatant in rats treated with 5-Fluorouracil. Rats were randomly allocated to five treatment groups (n=8-10): Saline+Water; 5-FU+Skim Milk; 5-FU+Live TH-4; 5-FU+Supernatant TH-4; and 5-FU+Dead TH-4. 5-FU (150mg.kg(-1)) was administered by a single intraperitoneal injection on day 0; animals were killed on day 4. Treatments were administered daily from days -2 to 3 via oro-gastric gavage. Metabolic parameters were measured daily. Blood was obtained by cardiac puncture, and intestinal tissues removed for quantitative and qualitative histological assessment, including: villous height and area; crypt depth and area, mitotic count and crypt fission; biochemical determination of sucrase and myeloperoxidase (MPO) activity; and disease severity scoring. One-way ANOVA statistical analyses were conducted for the majority of outcome measures. Live TH-4 significantly reduced disease severity score by 13% (p5-FU+Skim milk controls. Live and supernatant TH-4 reduced crypt fission by 69% and 48% (p5-FU+Skim Milk controls. No significant differences (p> 0.05) in the occurrence of bacteraemia were evident across all groups. Live TH-4 partially normalised mitotic count and histological severity score in 5-FU treated rats. The inhibitory effect of live TH-4 and TH-4 supernatant on crypt fission suggests therapeutic utility in the prevention of disorders characterised by increased crypt fission, such as colorectal carcinoma.

  7. Oral ingestion of Streptococcus thermophilus does not affect mucositis severity or tumor progression in the tumor-bearing rat.

    Science.gov (United States)

    Tooley, Katie L; Howarth, Gordon S; Lymn, Kerry A; Lawrence, Andrew; Butler, Ross N

    2011-07-15

    Preventative or adjunctive agents for the amelioration of small intestinal chemotherapy-induced mucositis are not currently available for clinical use. We have previously demonstrated that oral ingestion of Streptococcus thermophilus (TH-4) partially attenuated chemotherapy-induced mucositis in the rat. Here we assess the effects of TH-4 on small intestinal damage and tumor progression in tumor-bearing rats with experimentally-induced mucositis. Female Dark Agouti tumor-bearing (mammary adenocarcinoma) rats (n = 36; 139 ± 1 g) had small intestinal damage induced via the administration of methotrexate (MTX). Rats were administered MTX; (1.5 mg/kg intramuscular) or saline at 0 and 24 h; with daily gavage administration of TH-4 (109 cfu/mL) or skim milk from -48 to +96 h post-MTX. Rats were allocated to groups (n=9): saline control, TH-4 control, MTX control or TH-4+MTX. The non-invasive ( 13) C-sucrose breath test (SBT) was conducted prior to tumor inoculation, pre-MTX (-24 h) and prior to sacrifice (96 h) to monitor gut function. At sacrifice small intestinal segments were excised and assessed for sucrase and myeloperoxidase activity as well as histological damage. Irrespective of TH-4 treatment, MTX-treated rats had a significant decrease in bodyweight, SBT levels, sucrase and myeloperoxidase activity, and histological damage score (p 0.05) but failed to alleviate mucositis indices. Although TH-4, at a dose of 109 cfu/mL, yielded neither protection nor amelioration of chemotherapy-induced mucositis, progression of mammary adenocarcinoma was unaffected.

  8. Crystal structure studies of NADP{sup +} dependent isocitrate dehydrogenase from Thermus thermophilus exhibiting a novel terminal domain

    Energy Technology Data Exchange (ETDEWEB)

    Kumar, S.M. [Department of Studies in Physics, University of Mysore, Mysore 570 006 (India); Pampa, K.J. [Department of Studies in Microbiology, University of Mysore, Mysore 570 006 (India); Manjula, M. [Department of Studies in Physics, University of Mysore, Mysore 570 006 (India); Abdoh, M.M.M. [Department of Physics, Faculty of Science, An-Najah National University, Nablus, West Bank, Palestine (Country Unknown); Kunishima, Naoki [Advanced Protein Crystallography Research Group, RIKEN SPring-8 Center, Harima Institute, Hyogo 679-5148 (Japan); Lokanath, N.K., E-mail: lokanath@physics.uni-mysore.ac.in [Department of Studies in Physics, University of Mysore, Mysore 570 006 (India)

    2014-06-20

    Highlights: • We determined the structure of isocitrate dehydrogenase with citrate and cofactor. • The structure reveals a unique novel terminal domain involved in dimerization. • Clasp domain shows significant difference, and catalytic residues are conserved. • Oligomerization of the enzyme is quantized with subunit-subunit interactions. • Novel domain of this enzyme is classified as subfamily of the type IV. - Abstract: NADP{sup +} dependent isocitrate dehydrogenase (IDH) is an enzyme catalyzing oxidative decarboxylation of isocitrate into oxalosuccinate (intermediate) and finally the product α-ketoglutarate. The crystal structure of Thermus thermophilus isocitrate dehydrogenase (TtIDH) ternary complex with citrate and cofactor NADP{sup +} was determined using X-ray diffraction method to a resolution of 1.80 Å. The overall fold of this protein was resolved into large domain, small domain and a clasp domain. The monomeric structure reveals a novel terminal domain involved in dimerization, very unique and novel domain when compared to other IDH’s. And, small domain and clasp domain showing significant differences when compared to other IDH’s of the same sub-family. The structure of TtIDH reveals the absence of helix at the clasp domain, which is mainly involved in oligomerization in other IDH’s. Also, helices/beta sheets are absent in the small domain, when compared to other IDH’s of the same sub family. The overall TtIDH structure exhibits closed conformation with catalytic triad residues, Tyr144-Asp248-Lys191 are conserved. Oligomerization of the protein is quantized using interface area and subunit–subunit interactions between protomers. Overall, the TtIDH structure with novel terminal domain may be categorized as a first structure of subfamily of type IV.

  9. Structural Rearrangements in the Active Site of the Thermus thermophilus 16S rRNA Methyltransferase KsgA in a Binary Complex with 5'-Methylthioadenosine

    Energy Technology Data Exchange (ETDEWEB)

    Demirci, H.; Belardinelli, R; Seri, E; Gregory, S; Gualerzi, C; Dahlberg, A; Jogl, G

    2009-01-01

    Posttranscriptional modification of ribosomal RNA (rRNA) occurs in all kingdoms of life. The S-adenosyl-l-methionine-dependent methyltransferase KsgA introduces the most highly conserved rRNA modification, the dimethylation of A1518 and A1519 of 16S rRNA. Loss of this dimethylation confers resistance to the antibiotic kasugamycin. Here, we report biochemical studies and high-resolution crystal structures of KsgA from Thermus thermophilus. Methylation of 30S ribosomal subunits by T. thermophilus KsgA is more efficient at low concentrations of magnesium ions, suggesting that partially unfolded RNA is the preferred substrate. The overall structure is similar to that of other methyltransferases but contains an additional ?-helix in a novel N-terminal extension. Comparison of the apoenzyme with complex structures with 5?-methylthioadenosine or adenosine bound in the cofactor-binding site reveals novel features when compared with related enzymes. Several mobile loop regions that restrict access to the cofactor-binding site are observed. In addition, the orientation of residues in the substrate-binding site indicates that conformational changes are required for binding two adjacent residues of the substrate rRNA.

  10. Potential role of Thermus thermophilus and T. oshimai in high rates of nitrous oxide (N2O) production in ∼80 °C hot springs in the US Great Basin.

    Science.gov (United States)

    Hedlund, B P; McDonald, A I; Lam, J; Dodsworth, J A; Brown, J R; Hungate, B A

    2011-11-01

    Ambient nitrous oxide (N(2)O) emissions from Great Boiling Spring (GBS) in the US Great Basin depended on temperature, with the highest flux, 67.8 ± 2.6 μmol N(2)O-N m(-2) day(-1) , occurring in the large source pool at 82 °C. This rate of N(2)O production contrasted with negligible production from nearby soils and was similar to rates from soils and sediments impacted with agricultural fertilizers. To investigate the source of N(2)O, a variety of approaches were used to enrich and isolate heterotrophic micro-organisms, and isolates were screened for nitrate reduction ability. Nitrate-respiring isolates were identified by 16S rRNA gene sequencing as Thermus thermophilus (31 isolates) and T. oshimai (three isolates). All isolates reduced nitrate to N(2)O but not to dinitrogen and were unable to grow with N(2)O as a terminal electron acceptor. Representative T. thermophilus and T. oshimai strains contained genes with 96-98% and 93% DNA identity, respectively, to the nitrate reductase catalytic subunit gene (narG) of T. thermophilus HB8. These data implicate T. thermophilus and T. oshimai in high flux of N(2)O in GBS and raise questions about the genetic basis of the incomplete denitrification pathway in these organisms and on the fate of biogenic N(2)O in geothermal environments.

  11. Bacillus composti sp. nov. and Bacillus thermophilus sp. nov., two thermophilic, Fe(III)-reducing bacteria isolated from compost.

    Science.gov (United States)

    Yang, Guiqin; Chen, Ming; Yu, Zhen; Lu, Qin; Zhou, Shungui

    2013-08-01

    Two novel thermophilic bacteria, designated SgZ-9(T) and SgZ-10(T), were isolated from compost. Cells of the two strains were catalase-positive, endospore-forming and Gram-staining-positive rods. Strain SgZ-9(T) was oxidase-positive and non-motile, and strain SgZ-10(T) was oxidase-negative and motile. The highest 16S rRNA gene sequence similarity for both strains SgZ-9(T) and SgZ-10(T) was observed with Bacillus fortis (97.5 % and 96.9 %, respectively). Phylogenetic analysis based on 16S rRNA gene sequences showed that strain SgZ-9(T) formed a cluster with B. fortis R-6514(T) and Bacillus fordii R-7190(T), and SgZ-10(T) formed a cluster with Bacillus farraginis R-6540(T). The DNA-DNA pairing studies showed that SgZ-9(T) displayed 41.6 % and 30.7 % relatedness to the type strains of B. fortis and B. fordii, respectively. The 16S rRNA gene sequence similarity between strains SgZ-9(T) and SgZ-10(T) was 97.2 %, and the level of DNA-DNA relatedness between them was 39.2 %. The DNA G+C content of SgZ-9(T) and SgZ-10(T) was 45.3 and 47.9 mol%, respectively. Chemotaxonomic analysis revealed that both strains contained the menaquinone 7 (MK-7) as the predominant respiratory quinone. The major cellular fatty acids (>5 %) were iso-C15 : 0, anteiso-C15 : 0, anteiso-C17 : 0, iso-C16 : 0 and iso-C17 : 0 in SgZ-9(T) and iso-C15 : 0, anteiso-C15 : 0, iso-C17 : 0, anteiso-C17 : 0 and iso-C16 : 0 in SgZ-10(T). Based on the phenotypic characteristics, chemotaxonomic features, DNA-DNA hybridization with the nearest phylogenetic neighbours and phylogenetic analysis based on the 16S rRNA gene sequences, the two strains were determined to be two distinct novel species in the genus Bacillus, and the names proposed are Bacillus composti sp. nov. SgZ-9(T) ( = CCTCC AB2012109(T) = KACC 16872(T)) and Bacillus thermophilus sp. nov. SgZ-10(T) (CCTCC AB2012110(T) = KACC 16873(T)).

  12. High Resolution Structure of the ba3 Cytochrome c Oxidase from Thermus thermophilus in a Lipidic Environment

    Energy Technology Data Exchange (ETDEWEB)

    Tiefenbrunn, Theresa; Liu, Wei; Chen, Ying; Katritch, Vsevolod; Stout, C. David; Fee, James A.; Cherezov, Vadim (Scripps); (UCSD)

    2012-06-27

    The fundamental chemistry underpinning aerobic life on Earth involves reduction of dioxygen to water with concomitant proton translocation. This process is catalyzed by members of the heme-copper oxidase (HCO) superfamily. Despite the availability of crystal structures for all types of HCO, the mode of action for this enzyme is not understood at the atomic level, namely how vectorial H{sup +} and e{sup -} transport are coupled. Toward addressing this problem, we report wild type and A120F mutant structures of the ba{sub 3}-type cytochrome c oxidase from Thermus thermophilus at 1.8 {angstrom} resolution. The enzyme has been crystallized from the lipidic cubic phase, which mimics the biological membrane environment. The structures reveal 20 ordered lipid molecules that occupy binding sites on the protein surface or mediate crystal packing interfaces. The interior of the protein encloses 53 water molecules, including 3 trapped in the designated K-path of proton transfer and 8 in a cluster seen also in A-type enzymes that likely functions in egress of product water and proton translocation. The hydrophobic O{sub 2}-uptake channel, connecting the active site to the lipid bilayer, contains a single water molecule nearest the Cu{sub B} atom but otherwise exhibits no residual electron density. The active site contains strong electron density for a pair of bonded atoms bridging the heme Fe{sub a3} and Cu{sub B} atoms that is best modeled as peroxide. The structure of ba{sub 3}-oxidase reveals new information about the positioning of the enzyme within the membrane and the nature of its interactions with lipid molecules. The atomic resolution details provide insight into the mechanisms of electron transfer, oxygen diffusion into the active site, reduction of oxygen to water, and pumping of protons across the membrane. The development of a robust system for production of ba{sub 3}-oxidase crystals diffracting to high resolution, together with an established expression system

  13. Water-soluble, recombinant CuA-domain of the cytochrome ba3 subunit II from Thermus thermophilus.

    Science.gov (United States)

    Slutter, C E; Sanders, D; Wittung, P; Malmström, B G; Aasa, R; Richards, J H; Gray, H B; Fee, J A

    1996-03-19

    Recently, the genes of cytochrome ba3 from thermus thermophilus [Keightley, J.A., et al. (1995) J. Biol. Chem. 270, 20345-20358], a homolog of the heme-copper oxidase family, have been cloned. We report here expression of a truncated gene, encoding the copper A (CuA) domain of cytochrome ba3, that is regulated by a T7 RNA polymerase promoter in Escherichia coli. The CuA-containing domain is purified in high yields as a water-soluble, thermostable, purple-colored protein. Copper analysis by chemical assay, mass spectrometry, X-ray fluorescence, and EPR spin quantification show that this protein contains two copper ions bound in a mixed-valence state, indicating that the CuA site in cytochrome ba3, is a binuclear center. The absorption spectrum of the CuA site, free of the heme interference in cytochrome ba3, is similar to the spectra of other soluble fragments from the aa3-type oxidase of Parachccus denitrificans [Lappalainen, P., et al. (1993) J. Biol Chem. 268, 26416-26421] and the caa3-type oxidase of Bacillus subtilis [von Wachenfeldt, C. et al. (1994) FEBS Lett. 340, 109-113]. There are intense bands at 480 nm (3100 M(-1) cm(-1)) and 530 nm (3200 M(-1) cm(-1)), a band in the near -IR centered at 790 nm (1900 M(-1) cn(-1)), and a weaker band at 363 nm (1300M(-1) cm(-1)). The visible CD spectrum shows a positive-going band at 460 nm and a negative-going band at 527 nm, the opposite signs of which may result from the binuclear nature of the site. The secondary structure prediction from the far-UV CD spectrum indicates that this domain is predominantly beta-sheet, in agreement with the recent X-ray structure reported for the complete P. denitrificans cytochrome aa3 molecule [Iwata, S., et al. (1995) Nature 376, 660-669] and the engineered, purple CyoA protein [Wilmanns, M., et al. (1996) Proc. Natl Acad. Sci. U.S.A. 92, 11955-11959]. However, the thermostability of the fragment described here (Tm approximately 80 degrees C) and the stable binding of copper over a

  14. High resolution structure of the ba3 cytochrome c oxidase from Thermus thermophilus in a lipidic environment.

    Directory of Open Access Journals (Sweden)

    Theresa Tiefenbrunn

    Full Text Available The fundamental chemistry underpinning aerobic life on Earth involves reduction of dioxygen to water with concomitant proton translocation. This process is catalyzed by members of the heme-copper oxidase (HCO superfamily. Despite the availability of crystal structures for all types of HCO, the mode of action for this enzyme is not understood at the atomic level, namely how vectorial H(+ and e(- transport are coupled. Toward addressing this problem, we report wild type and A120F mutant structures of the ba(3-type cytochrome c oxidase from Thermus thermophilus at 1.8 Å resolution. The enzyme has been crystallized from the lipidic cubic phase, which mimics the biological membrane environment. The structures reveal 20 ordered lipid molecules that occupy binding sites on the protein surface or mediate crystal packing interfaces. The interior of the protein encloses 53 water molecules, including 3 trapped in the designated K-path of proton transfer and 8 in a cluster seen also in A-type enzymes that likely functions in egress of product water and proton translocation. The hydrophobic O(2-uptake channel, connecting the active site to the lipid bilayer, contains a single water molecule nearest the Cu(B atom but otherwise exhibits no residual electron density. The active site contains strong electron density for a pair of bonded atoms bridging the heme Fe(a3 and Cu(B atoms that is best modeled as peroxide. The structure of ba(3-oxidase reveals new information about the positioning of the enzyme within the membrane and the nature of its interactions with lipid molecules. The atomic resolution details provide insight into the mechanisms of electron transfer, oxygen diffusion into the active site, reduction of oxygen to water, and pumping of protons across the membrane. The development of a robust system for production of ba(3-oxidase crystals diffracting to high resolution, together with an established expression system for generating mutants, opens the

  15. Functional expression of a penicillin acylase from the extreme thermophile Thermus thermophilus HB27 in Escherichia coli

    Directory of Open Access Journals (Sweden)

    Torres Leticia L

    2012-08-01

    Full Text Available Abstract Background Penicillin acylases (PACs are enzymes of industrial relevance in the manufacture of β-lactam antibiotics. Development of a PAC with a longer half-life under the reaction conditions used is essential for the improvement of the operational stability of the process. A gene encoding a homologue to Escherichia coli PAC was found in the genome of the thermophilic bacterium Thermus thermophilus (Tth HB27. Because of the nature of this PAC and its complex maturation that is crucial to reach its functional heterodimeric final conformation, the overexpression of this enzyme in a heterologous mesophilic host was a challenge. Here we describe the purification and characterization of the PAC protein from Tth HB27 overexpressed in Escherichia coli. Results Fusions to a superfolder green fluorescent protein and differential membrane solubilization assays indicated that the native enzyme remains attached through its amino-terminal end to the outer side of the cytoplasmic membrane of Tth cells. In order to overexpress this PAC in E. coli cells, a variant of the protein devoid of its membrane anchoring segment was constructed. The effect of the co-expression of chaperones and calcium supplementation of the culture medium was investigated. The total production of PAC was enhanced by the presence of DnaK/J and GrpE and even more by trigger factor and GroEL/ES. In addition, 10 mM calcium markedly improved both PAC specific and volumetric activities. Recombinant PAC was affinity-purified and proper maturation of the protein was confirmed by SDS-PAGE and MALDI-TOF analysis of the subunits. The recombinant protein was tested for activity towards several penicillins, cephalosporins and homoserine lactones. Hydrophobic acyl-chain penicillins were preferred over the rest of the substrates. Penicillin K (octanoyl penicillin was the best substrate, with the highest specificity constant value (16.12 mM-1.seg-1. The optimum pH was aprox. 4 and the optimum

  16. 东太平洋海隆热液区嗜热深海偏顶蛤(Bathymodiolus thermophilus)的形态和分布特征%Characteristics of morphology and distribution about Bathymodiolus thermophilus from hydrothermal area of the EPR

    Institute of Scientific and Technical Information of China (English)

    王建佳; 林荣澄; 黄丁勇; 刘昕明; 牛文涛

    2013-01-01

    在2009-2010年的中国大洋第21航次环球科学考察中, “大洋一号”考察船对东太平洋海隆1.2°N周边新发现的“宝石山”热液区进行了综合调查,并利用我国自主研发的电视抓斗采集到了贻贝类样品,经形态学研究鉴定为嗜热深海偏顶蛤Bathymodiolus thermophilus,Kenk&Wilson,1985,这是此物种在该区域分布的新纪录.文章对样品进行了详细描述,并与其它海区发现的B.thermophilus进行了形态学上的比较和讨论.%During the 21st ocean survey of China during 2009-2010,the vessel " DA YANG YI HAO" made a comprehensive investigation in the hydrothermal area of the new discovered 'Precious Stone Mountain' surrounding 1.2 °N of the EPR,and it acquired some specimens of Mytilidae by use of the independently researched and developed TV-Grab.After morphological researches,we identified these specimens as Bathymodiolus thermophilus,Kenk & Wilson,1985.This is new record in the regional distribution of B.thermophilus.The article described the samples,and carried out some morphological comparations and discussions with this species found from other areas.

  17. Interaction of Thermus thermophilus, ArsC enzyme and gold nanoparticles naked-eye assays speciation between As(III) and As(V)

    Science.gov (United States)

    Politi, Jane; Spadavecchia, Jolanda; Fiorentino, Gabriella; Antonucci, Immacolata; Casale, Sandra; De Stefano, Luca

    2015-10-01

    The thermophilic bacterium Thermus thermophilus HB27 encodes chromosomal arsenate reductase (TtArsC), the enzyme responsible for resistance to the harmful effects of arsenic. We report on adsorption of TtArsC onto gold nanoparticles for naked-eye monitoring of biomolecular interaction between the enzyme and arsenic species. Synthesis of hybrid biological-metallic nanoparticles has been characterized by transmission electron microscopy (TEM), ultraviolet-visible (UV-vis), dynamic light scattering (DLS) and phase modulated infrared reflection absorption (PM-IRRAS) spectroscopies. Molecular interactions have been monitored by UV-vis and Fourier transform-surface plasmon resonance (FT-SPR). Due to the nanoparticles’ aggregation on exposure to metal salts, pentavalent and trivalent arsenic solutions can be clearly distinguished by naked-eye assay, even at 85 μM concentration. Moreover, the assay shows partial selectivity against other heavy metals.

  18. Use of microparticulated whey protein concentrate, exopolysaccharide-producing Streptococcus thermophilus, and adjunct cultures for making low-fat Italian Caciotta-type cheese.

    Science.gov (United States)

    Di Cagno, R; De Pasquale, I; De Angelis, M; Buchin, S; Rizzello, C G; Gobbetti, M

    2014-01-01

    Low-fat Caciotta-type cheeses were manufactured with partially skim milk (fat content of ~0.3%) alone (LFC); with the supplementation of 0.5% (wt/vol) microparticulated whey protein concentrate (MWPC) (LFC-MWPC); with MWPC and exopolysaccharides (EPS)-producing Streptococcus thermophilus ST446 (LFC-MWPC-EPS); and with MWPC, EPS-producing strain ST446, and Lactobacillus plantarum LP and Lactobacillus rhamnosus LRA as adjunct cultures (LFC-MWPC-EPS-A). The non-EPS-producing isogenic variant Streptococcus thermophilus ST042 was used for making full-fat Caciotta-type cheese (FFC), LFC, and LFC-MWPC. Cheeses were characterized based on compositional, microbiological, biochemical, texture, volatile components (purge and trap, and solid-phase microextraction coupled with gas chromatography-mass spectrometry), and sensory analyses. Compared with FFC and LFC (51.6 ± 0.7 to 53.0 ± 0.9%), the other cheese variants retained higher levels of moisture (60.5 ± 1.1 to 67.5 ± 0.5%). The MWPC mainly contributed to moisture retention. Overall, all LFC had approximately one-fourth (22.6 ± 0.8%) of the fat of FFC. Hardness of cheeses slightly varied over 7d of ripening. Microbial EPS positively affected cheese texture, and the texture of LFC without MWPC or microbial EPS was excessively firm. Free amino acids were at the highest levels in LFC treatments (2,705.8 ± 122 to 3,070.4 ± 123 mg/kg) due to the addition of MWPC and the peptidase activity of adjunct cultures. Aldehydes, alcohols, ketones, sulfur compounds, and short- to medium-chain carboxylic acids differentiated LFC variants and FFC. The sensory attributes pleasant to taste, intensity of flavor, overall acceptability, and pleasant to chew variously described LFC-MWPC-EPS and LFC-MWPC-EPS-A. Based on the technology options used, low-fat Caciotta-type cheese (especially ripened for 14 d) has promising features to be further exploited as a suitable alternative to the full-fat variant.

  19. Improved Helicobacter pylori Eradication Rate of Tailored Triple Therapy by Adding Lactobacillus delbrueckii and Streptococcus thermophilus in Northeast Region of Thailand: A Prospective Randomized Controlled Clinical Trial

    Directory of Open Access Journals (Sweden)

    Taweesak Tongtawee

    2015-01-01

    Full Text Available Background and Aim. To evaluate the effect of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus to Helicobacter pylori eradication in different periods of therapeutic protocol. Methods. Infected patients were randomized to one-week tailored triple therapy (esomeprazole 20 mg bid, clarithromycin 500 mg bid/metronidazole 400 mg tid if clarithromycin resistant, and amoxicillin 1000 mg bid with placebo (group 1, n=100; one week of pretreatment with probiotics (group 2, n=100; and one week of pretreatment with probiotic followed by one week of the same probiotics after treatment (group 3, n=100. Result. PP analysis involved 292 patients, 98 in group 1, 97 in group 2, and 97 in group 3. Successful eradication was observed in 229 patients; by PP analysis, the eradication rates were significantly higher (P<0.01, 95% CI; 0.71–0.97 in group 2 and group 3 than group 1. ITT analysis eradication rates were significantly higher in group 2 and group 3 than group 1 (P<0.01 95% CI; 0.72–0.87, and there is no significant difference between the three groups (P=0.32 in terms of adverse events. Conclusion. Adding probiotics before or before and after tailored treatment can improve Helicobacter pylori eradication rates. This trial is registered with Thai Clinical Trials Registry number: TCTR20141209001.

  20. Comparative Analysis of Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR) of Streptococcus thermophilus St-I and its Bacteriophage-Insensitive Mutants (BIM) Derivatives.

    Science.gov (United States)

    Li, Wan; Bian, Xin; Evivie, Smith Etareri; Huo, Gui-Cheng

    2016-09-01

    The CRISPR-Cas (CRISPR together with CRISPR-associated proteins) modules are the adaptive immune system, acting as an adaptive and heritable immune system in bacteria and archaea. CRISPR-based immunity acts by integrating short virus sequences in the cell's CRISPR locus, allowing the cell to remember, recognize, and clear infections. In this study, the homology of CRISPRs sequence in BIMs (bacteriophage-insensitive mutants) of Streptococcus thermophilus St-I were analyzed. Secondary structures of the repeats and the PAMs (protospacer-associated motif) of each CRISPR locus were also predicted. Results showed that CRISPR1 has 27 repeat-spacer units, 5 of them had duplicates; CRISPR2 has one repeat-spacer unit; CRISPR3 has 28 repeat-spacer units. Only BIM1 had a new spacer acquisition in CRISPR3, while BIM2 and BIM3 had no new spacers' insertion, thus indicating that while most CRISPR1 were more active than CRISPR3, new spacer acquisition occurred just in CRSPR3 in some situations. These findings will help establish the foundation for the study of CRSPR-Cas systems in lactic acid bacteria.

  1. Comparison of the backbone dynamics of wild-type Hydrogenobacter thermophilus cytochrome c{sub 552} and its b-type variant

    Energy Technology Data Exchange (ETDEWEB)

    Tozawa, Kaeko; Ferguson, Stuart J.; Redfield, Christina, E-mail: christina.redfield@bioch.ox.ac.uk [University of Oxford, Department of Biochemistry (United Kingdom); Smith, Lorna J., E-mail: lorna.smith@chem.ox.ac.uk [University of Oxford, Department of Chemistry (United Kingdom)

    2015-06-15

    Cytochrome c{sub 552} from the thermophilic bacterium Hydrogenobacter thermophilus is a typical c-type cytochrome which binds heme covalently via two thioether bonds between the two heme vinyl groups and two cysteine thiol groups in a CXXCH sequence motif. This protein was converted to a b-type cytochrome by substitution of the two cysteine residues by alanines (Tomlinson and Ferguson in Proc Natl Acad Sci USA 97:5156–5160, 2000a). To probe the significance of the covalent attachment of the heme in the c-type protein, {sup 15}N relaxation and hydrogen exchange studies have been performed for the wild-type and b-type proteins. The two variants share very similar backbone dynamic properties, both proteins showing high {sup 15}N order parameters in the four main helices, with reduced values in an exposed loop region (residues 18–21), and at the C-terminal residue Lys80. Some subtle changes in chemical shift and hydrogen exchange protection are seen between the wild-type and b-type variant proteins, not only for residues at and neighbouring the mutation sites, but also for some residues in the heme binding pocket. Overall, the results suggest that the main role of the covalent linkages between the heme group and the protein chain must be to increase the stability of the protein.

  2. A Flexible Domain-Domain Hinge Promotes an Induced-fit Dominant Mechanism for the Loading of Guide-DNA into Argonaute Protein in Thermus thermophilus.

    Science.gov (United States)

    Zhu, Lizhe; Jiang, Hanlun; Sheong, Fu Kit; Cui, Xuefeng; Gao, Xin; Wang, Yanli; Huang, Xuhui

    2016-03-17

    Argonaute proteins (Ago) are core components of the RNA Induced Silencing Complex (RISC) that load and utilize small guide nucleic acids to silence mRNAs or cleave foreign DNAs. Despite the essential role of Ago in gene regulation and defense against virus, the molecular mechanism of guide-strand loading into Ago remains unclear. We explore such a mechanism in the bacterium Thermus thermophilus Ago (TtAgo), via a computational approach combining molecular dynamics, bias-exchange metadynamics, and protein-DNA docking. We show that apo TtAgo adopts multiple closed states that are unable to accommodate guide-DNA. Conformations able to accommodate the guide are beyond the reach of thermal fluctuations from the closed states. These results suggest an induced-fit dominant mechanism for guide-strand loading in TtAgo, drastically different from the two-step mechanism for human Ago 2 (hAgo2) identified in our previous study. Such a difference between TtAgo and hAgo2 is found to mainly originate from the distinct rigidity of their L1-PAZ hinge. Further comparison among known Ago structures from various species indicates that the L1-PAZ hinge may be flexible in general for prokaryotic Ago's but rigid for eukaryotic Ago's.

  3. Cell growth and proteolytic activity of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus in milk as affected by supplementation with peptide fractions.

    Science.gov (United States)

    Gandhi, Akanksha; Shah, Nagendra P

    2014-12-01

    The present investigation examined the effects of supplementation of milk peptide fractions produced by enzymatic hydrolysis on the fermentation of reconstituted skim milk (RSM). Changes in pH, cell growth, proteolytic activity, and angiotensin-converting enzyme (ACE)-inhibitory activity were monitored during fermentation of RSM by pure cultures of Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii ssp. bulgaricus, and Streptococcus thermophilus. The study showed that supplementation with peptide fractions of different molecular weights did not significantly affect the bacterial growth in RSM. All bacteria showed an increased proteolytic activity in RSM supplemented with large peptides (>10 kDa), and L. helveticus in general exhibited the highest proteolytic activity among the bacteria studied. The ACE-inhibitory activity was observed to be the maximum in RSM supplemented with larger peptides (>10 kDa) for all bacteria. The results suggest that proteolysis by bacteria leads to increased production of ACE-inhibitory peptides compared to the supplemented peptides produced by enzymatic hydrolysis.

  4. A Flexible Domain-Domain Hinge Promotes an Induced-fit Dominant Mechanism for the Loading of Guide-DNA into Argonaute Protein in Thermus thermophilus

    KAUST Repository

    Zhu, Lizhe

    2016-02-24

    Argonaute proteins (Ago) are core components of the RNA Induced Silencing Complex (RISC) that load and utilize small guide nucleic acids to silence mRNAs or cleave foreign DNAs. Despite the essential role of Ago in gene regulation and defense against virus, the molecular mechanism of guide-strand loading into Ago remains unclear. We explore such a mechanism in the bacterium Thermus thermophilus Ago (TtAgo), via a computational approach combining molecular dynamics, bias-exchange metadynamics, and protein-DNA docking. We show that apo TtAgo adopts multiple closed states that are unable to accommodate guide-DNA. Conformations able to accommodate the guide are beyond the reach of thermal fluctuations from the closed states. These results suggest an induced-fit dominant mechanism for guide-strand loading in TtAgo, drastically different from the two-step mechanism for human Ago 2 (hAgo2) identified in our previous study. Such a difference between TtAgo and hAgo2 is found to mainly originate from the distinct rigidity of their L1-PAZ hinge. Further comparison among known Ago structures from various species indicates that the L1-PAZ hinge may be flexible in general for prokaryotic Agos but rigid for eukaryotic Agos. © 2016 American Chemical Society.

  5. Direct electrochemistry of dinuclear Cu{sub A} fragment from cytochrome c oxidase of Thermus thermophilus at surfactant modified glassy carbon electrode

    Energy Technology Data Exchange (ETDEWEB)

    Rajbongshi, Jitumani [Department of Chemistry, Gauhati University, Guwahati 14 (India); Department of Chemical Sciences, Tata Institute of Fundamental Research, Homi Bhabha Road, Colaba, Mumbai, Maharashtra 5 (India); Das, Diganta Kumar [Department of Chemistry, Gauhati University, Guwahati 14 (India); Mazumdar, Shyamalava, E-mail: shyamal@tifr.res.i [Department of Chemical Sciences, Tata Institute of Fundamental Research, Homi Bhabha Road, Colaba, Mumbai, Maharashtra 5 (India)

    2010-05-01

    Cytochrome c oxidase is ubiquitous enzyme involved in the terminal step of respiratory electron transfer process. The unique binuclear copper center containing bis-dithiolato bridges form a valance delocalized [Cu{sup 1.5+}-Cu{sup 1.5+}] state of the metal center located at the subunit II of cytochrome c oxidase. This metal center acts as the electron entry site of the enzyme and accepts electrons from cytochrome c. Direct electrochemistry of this binuclear copper center containing the water soluble protein obtained by genetically truncating the membrane bound part of the subunit II from Thermus thermophilus was achieved by favorable orientation of the protein on glassy carbon electrode surface promoting efficient electron transfer in the presence of various surfactants. Very reproducible, Nernstian responses are obtained with Cu{sub A}. The redox potential and the electrochemical response were enhanced prominently in case of cationic surfactant CTAB indicating that the nature of the surfactant has a significant effect on the microenvironment of the protein-electrode interface. The results have been used to understand the mechanism of electron transfer from cytochrome c to the copper center during the enzymatic reaction.

  6. The β-barrel assembly machinery (BAM) is required for the assembly of a primitive S-layer protein in the ancient outer membrane of Thermus thermophilus.

    Science.gov (United States)

    Acosta, Federico; Ferreras, Eloy; Berenguer, José

    2012-11-01

    The ancient bacterial lineage Thermus spp has a primitive form of outer membrane attached to the cell wall through SlpA, a protein that shows intermediate properties between S-layer proteins and outer membrane (OM) porins. In E. coli and related Proteobacteria, porins are secreted through the BAM (β-barrel assembly machinery) pathway, whose main component is BamA. A homologue to this protein is encoded in all the Thermus spp so far sequenced, so we wondered if this pathway could be responsible for SlpA secretion in this ancient bacterial model. To analyse this hypothesis, we attempted to get mutants on this BamA(th) of T. thermophilus HB27. Knockout and deletion mutants lacking the last 10 amino acids were not viable, whereas its depletion by means of a BamA antisense RNA lead defective attachment to the cell wall of its OM-like envelope. Such defects were related to defective folding of the SlpA protein that was more sensitive to proteases than in a wild-type strain. A similar phenotype was found in mutants lacking the terminal Phe of SlpA. Further protein-protein interaction assays confirmed the existence of specific binding between SlpA and BamA(th). Taking together, these data suggest that SlpA is secreted through a BAM-like pathway in this ancestral bacterial lineage, supporting an ancient origin of this pathway before the evolution of the Proteobacteria.

  7. Biochemical and structural characterization of quinoprotein aldose sugar dehydrogenase from Thermus thermophilus HJ6: Mutational analysis of Tyr156 in the substrate-binding site.

    Science.gov (United States)

    Kim, Han-Woo; Wang, Ji-Yeon; Lee, Ji-Yeon; Park, Ae-Kyung; Park, Hyun; Jeon, Sung-Jong

    2016-10-15

    The gene encoding a quinoprotein aldose sugar dehydrogenase (ASD) from Thermus thermophilus HJ6 (Tt_ASD) was cloned and sequenced; it comprised 1059 nucleotides encoding a protein containing 352 amino acids that had a predicted molecular mass of 38.9 kDa. The deduced amino acid sequence showed 42.9% and 33.9% identities to the ASD proteins from Pyrobaculum aerophilum and Escherichia coli, respectively. The biochemical properties of Tt_ASD were characterized. The optimum pH for the oxidation of glucose was 7.0-7.5 and the optimum temperature was 70 °C. The half-life of heat inactivation for the apoenzyme was about 25 min at 85 °C. The enzyme was highly thermostable, and the activity of the pyrroloquinoline quinone-bound holoenzyme was not lost after incubation at 85 °C for 100 min. Tt_ASD could oxidize various sugars, including hexoses, pentoses, disaccharides, and polysaccharides, in addition to alcohols. Structural analysis suggested that Tyr156 would be the substrate-binding residue. Two mutants, Y156A and Y156K, had impaired activities and affinities for all substrates and completely lost their activities for alcohols. This structural and mutational analysis of Tt_ASD demonstrates the crucial role of Tyr156 in determining substrate specificity.

  8. Improved Growth of Lactobacillus bulgaricus and Streptococcus thermophilus as well as Increased Antioxidant Activity by Biotransforming Litchi Pericarp Polysaccharide with Aspergillus awamori

    Directory of Open Access Journals (Sweden)

    Sen Lin

    2013-01-01

    Full Text Available This study was conducted to increase the bioactivity of litchi pericarp polysaccharides (LPPs biotransformed by Aspergillus awamori. Compared to the non-A. awamori-fermented LPP, the growth effects of A. awamori-fermented LPP on Lactobacillus bulgaricus and Streptococcus thermophilus were four and two times higher after 3 days of fermentation, respectively. Increased 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and DNA protection activity of litchi pericarp polysaccharides were also achieved after A. awamori fermentation. Moreover, the relative content of glucose and arabinose in LPP after fermentation decreased from 58.82% to 22.60% and from 18.82% to 10.09%, respectively, with a concomitant increase in the relative contents of galactose, rhamnose, xylose, and mannose. Furthermore, lower molecular weight polysaccharides were obtained after A. awamori fermentation. It can be concluded that A. awamori was effective in biotransforming LPP into a bioactive mixture with lower molecular weight polysaccharides and higher antioxidant activity and relative galactose content.

  9. The reduction rates of DEPC-modified mutant Thermus thermophilus Rieske proteins differ when there is a negative charge proximal to the cluster.

    Science.gov (United States)

    Karagas, Nicholas E; Jones, Christie N; Osborn, Deborah J; Dzierlenga, Anika L; Oyala, Paul; Konkle, Mary E; Whitney, Emily M; David Britt, R; Hunsicker-Wang, Laura M

    2014-10-01

    Rieske and Rieske-type proteins are electron transport proteins involved in key biological processes such as respiration, photosynthesis, and detoxification. They have a [2Fe-2S] cluster ligated by two cysteines and two histidines. A series of mutations, L135E, L135R, L135A, and Y158F, of the Rieske protein from Thermus thermophilus has been produced which probe the effects of the neighboring residues, in the second sphere, on the dynamics of cluster reduction and the reactivity of the ligating histidines. These properties were probed using titrations and modifications with diethyl pyrocarbonate (DEPC) at various pH values monitored using UV-Visible and circular dichroism spectrophotometry. These results, along with results from EPR studies, provide information on ligating histidine modification and rate of reduction of each of the mutant proteins. L135R, L135A, and Y158F react with DEPC similarly to wild type, resulting in modified protein with a reduced [2Fe-2S] cluster in 15 h under the same conditions. Thus, the negative charge slows down the rate of reduction and provides an explanation as to why negatively charged residues are rarely, if ever, found in the equivalent position of other Rieske and Rieske-type proteins.

  10. Discovery and characterization of RecA protein of thermophilic bacterium Thermus thermophilus MAT72 phage Tt72 that increases specificity of a PCR-based DNA amplification.

    Science.gov (United States)

    Stefanska, Aleksandra; Kaczorowska, Anna-Karina; Plotka, Magdalena; Fridjonsson, Olafur H; Hreggvidsson, Gudmundur O; Hjorleifsdottir, Sigridur; Kristjansson, Jakob K; Dabrowski, Slawomir; Kaczorowski, Tadeusz

    2014-07-20

    The recA gene of newly discovered Thermus thermophilus MAT72 phage Tt72 (Myoviridae) was cloned and overexpressed in Escherichia coli. The 1020-bp gene codes for a 339-amino-acid polypeptide with an Mr of 38,155 which shows 38.7% positional identity to the E. coli RecA protein. When expressed in E. coli, the Tt72 recA gene did not confer the ability to complement the ultraviolet light (254nm) sensitivity of an E. coli recA mutant. Tt72 RecA protein has been purified with good yield to catalytic and electrophoretic homogeneity using a three-step chromatography procedure. Biochemical characterization indicated that the protein can pair and promote ATP-dependent strand exchange reaction resulting in formation of a heteroduplex DNA at 60°C under conditions otherwise optimal for E. coli RecA. When the Tt72 RecA protein was included in a standard PCR-based DNA amplification reaction, the specificity of the PCR assays was significantly improved by eliminating non-specific products.

  11. Characterization of DNA polymerase X from Thermus thermophilus HB8 reveals the POLXc and PHP domains are both required for 3'-5' exonuclease activity.

    Science.gov (United States)

    Nakane, Shuhei; Nakagawa, Noriko; Kuramitsu, Seiki; Masui, Ryoji

    2009-04-01

    The X-family DNA polymerases (PolXs) comprise a highly conserved DNA polymerase family found in all kingdoms. Mammalian PolXs are known to be involved in several DNA-processing pathways including repair, but the cellular functions of bacterial PolXs are less known. Many bacterial PolXs have a polymerase and histidinol phosphatase (PHP) domain at their C-termini in addition to a PolX core (POLXc) domain, and possess 3'-5' exonuclease activity. Although both domains are highly conserved in bacteria, their molecular functions, especially for a PHP domain, are unknown. We found Thermus thermophilus HB8 PolX (ttPolX) has Mg(2+)/Mn(2+)-dependent DNA/RNA polymerase, Mn(2+)-dependent 3'-5' exonuclease and DNA-binding activities. We identified the domains of ttPolX by limited proteolysis and characterized their biochemical activities. The POLXc domain was responsible for the polymerase and DNA-binding activities but exonuclease activity was not detected for either domain. However, the POLXc and PHP domains interacted with each other and a mixture of the two domains had Mn(2+)-dependent 3'-5' exonuclease activity. Moreover, site-directed mutagenesis revealed catalytically important residues in the PHP domain for the 3'-5' exonuclease activity. Our findings provide a molecular insight into the functional domain organization of bacterial PolXs, especially the requirement of the PHP domain for 3'-5' exonuclease activity.

  12. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of health claims related to a combination of Lactobacillus acidophilus BCCM/LMG P-18806, Lactobacillus delbrueckii BCCM/LMG P-18805 and Streptococcus thermophilus BCCM/LMG P-18807 and reduction

    DEFF Research Database (Denmark)

    Tetens, Inge

    of Lactobacillus acidophilus BCCM/LMG P-18806, Lactobacillus delbrueckii BCCM/LMG P-18805 and Streptococcus thermophilus BCCM/LMG P-18807 and reduction of gastro-intestinal discomfort, decreasing potentially pathogenic gastro-intestinal microorganisms, improved lactose digestion, and reduction in numbers...... of circulating CD34+ cells. The food constituent that is the subject of the health claim, a combination of L. acidophilus BCCM/LMG P-18806, L. delbrueckii BCCM/LMG P-18805 and S. thermophilus BCCM/LMG P-18807, is sufficiently characterised. The evidence provided did not establish that the proposed claimed effect...... substantiation of the above-mentioned claims. On the basis of the data provided, the Panel concludes that a cause and effect relationship has not been established between the consumption of a combination of L. acidophilus BCCM/LMG P-18806, L. delbrueckii BCCM/LMG P-18805 and S. thermophilus BCCM/LMG P-18807...

  13. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of a health claim related to a combination of Lactobacillus delbrueckii subsp. bulgaricus AY/CSL (LMG P-17224) and Streptococcus thermophilus 9Y/CSL (LMG P-17225) and “beneficial modulation

    DEFF Research Database (Denmark)

    Tetens, Inge

    of a health claim related to a combination of Lactobacillus delbrueckii subsp. bulgaricus AY/CSL (LMG P-17224) and Streptococcus thermophilus 9Y/CSL (LMG P-17225) and “beneficial modulation of intestinal microflora”. The scope of the application was proposed to fall under a health claim referring to children......’s development and health. The food constituent that is the subject of the health claim, a combination of L. delbrueckii subsp. bulgaricus AY/CSL (LMG P-17224) and S. thermophilus 9Y/CSL (LMG P-17225), has not been sufficiently characterised. The claimed effect is “beneficial modulation of the intestinal...... that a cause and effect relationship has not been established between the consumption of the food constituent, the combination of L. delbrueckii subsp. bulgaricus AY/CSL (LMG P-17224) and S. thermophilus 9Y/CSL (LMG P-17225), and a beneficial physiological effect related to “beneficial modulation...

  14. The inhibitory spectrum of thermophilin 9 from Streptococcus thermophilus LMD-9 depends on the production of multiple peptides and the activity of BlpG(St), a thiol-disulfide oxidase.

    Science.gov (United States)

    Fontaine, Laetitia; Hols, Pascal

    2008-02-01

    The blp(St) cluster of Streptococcus thermophilus LMD-9 was recently shown to contain all the genetic information required for the production of bacteriocins active against other S. thermophilus strains. In this study, we further investigated the antimicrobial activity of S. thermophilus LMD-9 by testing the susceptibility of 31 bacterial species (87 strains). We showed that LMD-9 displays an inhibitory spectrum targeted toward related gram-positive bacteria, including pathogens such as Listeria monocytogenes. Using deletion mutants, we investigated the contribution of the three putative bacteriocin-encoding operons blpD(St)-orf2, blpU(St)-orf3, and blpE(St)-blpF(St) (bac(St) operons) and of the blpG(St) gene, which encodes a putative modification protein, to the inhibitory spectrum and immunity of strain LMD-9. Our results present evidence that the blp(St) locus encodes a multipeptide bacteriocin system called thermophilin 9. Among the four class II bacteriocin-like peptides encoded within the bac(St) operons, BlpD(St) alone was sufficient to inhibit the growth of most thermophilin 9-sensitive species. The blpD(St) gene forms an operon with its associated immunity gene(s), and this functional bacteriocin/immunity module could easily be transferred to Lactococcus lactis. The remaining three Bac(St) peptides, BlpU(St), BlpE(St), and BlpF(St), confer poor antimicrobial activity but act as enhancers of the antagonistic activity of thermophilin 9 by an unknown mechanism. The blpG(St) gene was also shown to be specifically required for the antilisteria activity of thermophilin 9, since its deletion abolished the sensitivities of most Listeria species. By complementation of the motility deficiency of Escherichia coli dsbA, we showed that blpG(St) encodes a functional thiol-disulfide oxidase, suggesting an important role for disulfide bridges within thermophilin 9.

  15. Structure determination of a major facilitator peptide transporter: Inward facing PepTSt from Streptococcus thermophilus crystallized in space group P3121

    Science.gov (United States)

    Quistgaard, Esben M.; Martinez Molledo, Maria

    2017-01-01

    Major facilitator superfamily (MFS) peptide transporters (typically referred to as PepT, POT or PTR transporters) mediate the uptake of di- and tripeptides, and so play an important dietary role in many organisms. In recent years, a better understanding of the molecular basis for this process has emerged, which is in large part due to a steep increase in structural information. Yet, the conformational transitions underlying the transport mechanism are still not fully understood, and additional data is therefore needed. Here we report in detail the detergent screening, crystallization, experimental MIRAS phasing, and refinement of the peptide transporter PepTSt from Streptococcus thermophilus. The space group is P3121, and the protein is crystallized in a monomeric inward facing form. The binding site is likely to be somewhat occluded, as the lobe encompassing transmembrane helices 10 and 11 is markedly bent towards the central pore of the protein, but the extent of this potential occlusion could not be determined due to disorder at the apex of the lobe. Based on structural comparisons with the seven previously determined P212121 and C2221 structures of inward facing PepTSt, the structural flexibility as well as the conformational changes mediating transition between the inward open and inward facing occluded states are discussed. In conclusion, this report improves our understanding of the structure and conformational cycle of PepTSt, and can furthermore serve as a case study, which may aid in supporting future structure determinations of additional MFS transporters or other integral membrane proteins. PMID:28264013

  16. The cytochrome ba3 oxygen reductase from Thermus thermophilus uses a single input channel for proton delivery to the active site and for proton pumping.

    Science.gov (United States)

    Chang, Hsin-Yang; Hemp, James; Chen, Ying; Fee, James A; Gennis, Robert B

    2009-09-22

    The heme-copper oxygen reductases are redox-driven proton pumps that generate a proton motive force in both prokaryotes and mitochondria. These enzymes have been divided into 3 evolutionarily related groups: the A-, B- and C-families. Most experimental work on proton-pumping mechanisms has been performed with members of the A-family. These enzymes require 2 proton input pathways (D- and K-channels) to transfer protons used for oxygen reduction chemistry and for proton pumping, with the D-channel transporting all pumped protons. In this work we use site-directed mutagenesis to demonstrate that the ba(3) oxygen reductase from Thermus thermophilus, a representative of the B-family, does not contain a D-channel. Rather, it utilizes only 1 proton input channel, analogous to that of the A-family K-channel, and it delivers protons to the active site for both O2 chemistry and proton pumping. Comparison of available subunit I sequences reveals that the only structural elements conserved within the oxygen reductase families that could perform these functions are active-site components, namely the covalently linked histidine-tyrosine, the Cu(B) and its ligands, and the active-site heme and its ligands. Therefore, our data suggest that all oxygen reductases perform the same chemical reactions for oxygen reduction and comprise the essential elements of the proton-pumping mechanism (e.g., the proton-loading and kinetic-gating sites). These sites, however, cannot be located within the D-channel. These results along with structural considerations point to the A-propionate region of the active-site heme and surrounding water molecules as the proton-loading site.

  17. Toward a chemical mechanism of proton pumping by the B-type cytochrome c oxidases: application of density functional theory to cytochrome ba3 of Thermus thermophilus.

    Science.gov (United States)

    Fee, James A; Case, David A; Noodleman, Louis

    2008-11-12

    A mechanism for proton pumping by the B-type cytochrome c oxidases is presented in which one proton is pumped in conjunction with the weakly exergonic, two-electron reduction of Fe-bound O 2 to the Fe-Cu bridging peroxodianion and three protons are pumped in conjunction with the highly exergonic, two-electron reduction of Fe(III)- (-)O-O (-)-Cu(II) to form water and the active oxidized enzyme, Fe(III)- (-)OH,Cu(II). The scheme is based on the active-site structure of cytochrome ba 3 from Thermus thermophilus, which is considered to be both necessary and sufficient for coupled O 2 reduction and proton pumping when appropriate gates are in place (not included in the model). Fourteen detailed structures obtained from density functional theory (DFT) geometry optimization are presented that are reasonably thought to occur during the four-electron reduction of O 2. Each proton-pumping step takes place when a proton resides on the imidazole ring of I-His376 and the large active-site cluster has a net charge of +1 due to an uncompensated, positive charge formally associated with Cu B. Four types of DFT were applied to determine the energy of each intermediate, and standard thermochemical approaches were used to obtain the reaction free energies for each step in the catalytic cycle. This application of DFT generally conforms with previously suggested criteria for a valid model (Siegbahn, P. E. M.; Blomberg, M. A. R. Chem. Rev. 2000, 100, 421-437) and shows how the chemistry of O 2 reduction in the heme a 3 -Cu B dinuclear center can be harnessed to generate an electrochemical proton gradient across the lipid bilayer.

  18. Implication of sortase-dependent proteins of Streptococcus thermophilus in adhesion to human intestinal epithelial cell lines and bile salt tolerance.

    Science.gov (United States)

    Kebouchi, Mounira; Galia, Wessam; Genay, Magali; Soligot, Claire; Lecomte, Xavier; Awussi, Ahoefa Ablavi; Perrin, Clarisse; Roux, Emeline; Dary-Mourot, Annie; Le Roux, Yves

    2016-04-01

    Streptococcus thermophilus (ST) is a lactic acid bacterium widely used in dairy industry and displays several properties which could be beneficial for host. The objective of this study was to investigate, in vitro, the implication of sortase A (SrtA) and sortase-dependent proteins (SDPs) in the adhesion of ST LMD-9 strain to intestinal epithelial cells (IECs) and resistance to bile salt mixture (BSM; taurocholoate, deoxycholate, and cholate). The effect of mutations in prtS (protease), mucBP (MUCin-Binding Protein), and srtA genes in ST LMD-9 in these mechanisms were examined. The HT29-MTX, HT29-CL.16E, and Caco-2 TC7 cell lines were used. HT29-MTX and HT29-CL.16E cells express different mucins found in the gastro intestinal tract; whereas, Caco-2 TC7 express cell surface proteins found in the small intestine. All mutants showed different adhesion profiles depending on cell lines. The mutation in genes srtA and mucBP leads to a significant decrease in LMD-9 adhesion capacity to Caco-2 TC7 cells. A mutation in mucBP gene has also shown a significant decrease in LMD-9 adhesion capacity to HT29-CL.16E cells. However, no difference was observed using HT29-MTX cells. Furthermore, ST LMD-9 and srtA mutant were resistant to BSM up to 3 mM. Contrariwise, no viable bacteria were detected for prtS and mucBP mutants at this concentration. Two conclusions could be drawn. First, SDPs could be involved in the LMD-9 adhesion depending on the cell lines indicating the importance of eukaryotic-cell surface components in adherence. Second, SDPs could contribute to resistance to bile salts probably by maintaining the cell membrane integrity.

  19. Deciphering the Dynamics of Non-Covalent Interactions Affecting Thermal Stability of a Protein: Molecular Dynamics Study on Point Mutant of Thermus thermophilus Isopropylmalate Dehydrogenase.

    Science.gov (United States)

    Sharma, Reetu; Sastry, G Narahari

    2015-01-01

    Thermus thermophilius isopropylmalate dehydrogenase catalyzes oxidative decarboxylation and dehydrogenation of isopropylmalate. Substitution of leucine to alanine at position 172 enhances the thermal stability among the known point mutants. Exploring the dynamic properties of non-covalent interactions such as saltbridges, hydrogen bonds and hydrophobic interactions to explain thermal stability of a protein is interesting in its own right. In this study dynamic changes in the non-covalent interactions are studied to decipher the deterministic features of thermal stability of a protein considering a case study of a point mutant in Thermus thermophilus isopropylmalate dehydrogenase. A total of four molecular dynamic simulations of 0.2 μs were carried out on wild type and mutant's functional dimers at 300 K and 337 K. Higher thermal stability of the mutant as compared to wild type is revealed by root mean square deviation, root mean square fluctuations and Cα-Cα distance with an increase in temperature from 300 K to 337 K. Most of the regions of wild type fluctuate higher than the corresponding regions of mutant with an increase in temperature. Cα-Cα distance analysis suggests that long distance networks are significantly affected in wild type as compared to the mutant. Short lived contacts are higher in wild type, while long lived contacts are lost at 337 K. The mutant forms less hydrogen bonds with water as compared to wild type at 337 K. In contrast to wild type, the mutant shows significant increase in unique saltbridges, hydrogen bonds and hydrophobic contacts at 337 K. The current study indicates that there is a strong inter-dependence of thermal stability on the way in which non-covalent interactions reorganize, and it is rewarding to explore this connection in single mutant studies.

  20. Deciphering the Dynamics of Non-Covalent Interactions Affecting Thermal Stability of a Protein: Molecular Dynamics Study on Point Mutant of Thermus thermophilus Isopropylmalate Dehydrogenase.

    Directory of Open Access Journals (Sweden)

    Reetu Sharma

    Full Text Available Thermus thermophilius isopropylmalate dehydrogenase catalyzes oxidative decarboxylation and dehydrogenation of isopropylmalate. Substitution of leucine to alanine at position 172 enhances the thermal stability among the known point mutants. Exploring the dynamic properties of non-covalent interactions such as saltbridges, hydrogen bonds and hydrophobic interactions to explain thermal stability of a protein is interesting in its own right. In this study dynamic changes in the non-covalent interactions are studied to decipher the deterministic features of thermal stability of a protein considering a case study of a point mutant in Thermus thermophilus isopropylmalate dehydrogenase. A total of four molecular dynamic simulations of 0.2 μs were carried out on wild type and mutant's functional dimers at 300 K and 337 K. Higher thermal stability of the mutant as compared to wild type is revealed by root mean square deviation, root mean square fluctuations and Cα-Cα distance with an increase in temperature from 300 K to 337 K. Most of the regions of wild type fluctuate higher than the corresponding regions of mutant with an increase in temperature. Cα-Cα distance analysis suggests that long distance networks are significantly affected in wild type as compared to the mutant. Short lived contacts are higher in wild type, while long lived contacts are lost at 337 K. The mutant forms less hydrogen bonds with water as compared to wild type at 337 K. In contrast to wild type, the mutant shows significant increase in unique saltbridges, hydrogen bonds and hydrophobic contacts at 337 K. The current study indicates that there is a strong inter-dependence of thermal stability on the way in which non-covalent interactions reorganize, and it is rewarding to explore this connection in single mutant studies.

  1. Development of a pentaplex PCR assay for the simultaneous detection of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, L. delbrueckii subsp. lactis, L. helveticus, L. fermentum in whey starter for Grana Padano cheese.

    Science.gov (United States)

    Cremonesi, Paola; Vanoni, Laura; Morandi, Stefano; Silvetti, Tiziana; Castiglioni, Bianca; Brasca, Milena

    2011-03-30

    A pentaplex PCR assay for the rapid, selective and simultaneous detection of Lactobacillus helveticus, L. delbrueckii subsp. lactis, L. delbrueckii subsp. bulgaricus, Streptococcus thermophilus, and L. fermentum, was developed. The target sequences were a group of genes coding for beta-galactosidase production (S. thermophilus and L. delbrueckii subsp. bulgaricus), for cell-enveloped associated proteinase synthesis (L. helveticus), for dipeptide transport system production (L. delbrueckii subsp. lactis) and for arginine-ornithine antiporter protein production (L. fermentum). The analytical specificity of the assay was evaluated with 5 reference strains and 140 lactic acid bacterial strains derived from raw milk cheeses and belonging to the Lactobacillus, Streptococcus, Lactococcus and Enterococcus genera. The identification limit for each target strain was 10(3)CFU/ml. This new molecular assay was used to investigate the LAB population by direct extraction of DNA from the 12 whey cultures for Grana Padano. The pentaplex PCR assay revealed a good correspondence with microbiological analyses and allowed to identify even minor LAB community members which, can be out-competed in vitro by numerically more abundant microbial species.

  2. Crystal structures of a subunit of the formylglycinamide ribonucleotide amidotransferase, PurS, from Thermus thermophilus , Sulfolobus tokodaii and Methanocaldococcus jannaschii

    Energy Technology Data Exchange (ETDEWEB)

    Watanabe, Yuzo; Yanai, Hisaaki; Kanagawa, Mayumi; Suzuki, Sakiko; Tamura, Satoko; Okada, Kiyoshi; Baba, Seiki; Kumasaka, Takashi; Agari, Yoshihiro; Chen, Lirong; Fu, Zheng-Qing; Chrzas, John; Wang, Bi-Cheng; Nakagawa, Noriko; Ebihara, Akio; Masui, Ryoji; Kuramitsu, Seiki; Yokoyama, Shigeyuki; Sampei, Gen-ichi; Kawai, Gota

    2016-07-27

    The crystal structures of a subunit of the formylglycinamide ribonucleotide amidotransferase, PurS, fromThermus thermophilus,Sulfolobus tokodaiiandMethanocaldococcus jannaschiiwere determined and their structural characteristics were analyzed. For PurS fromT. thermophilus, two structures were determined using two crystals that were grown in different conditions. The four structures in the dimeric form were almost identical to one another despite their relatively low sequence identities. This is also true for all PurS structures determined to date. A few residues were conserved among PurSs and these are located at the interaction site with PurL and PurQ, the other subunits of the formylglycinamide ribonucleotide amidotransferase. Molecular-dynamics simulations of the PurS dimer as well as a model of the complex of the PurS dimer, PurL and PurQ suggest that PurS plays some role in the catalysis of the enzyme by its bending motion.

  3. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); Scientific Opinion on the substantiation of a health claim related to a combination of Bifidobacterium logum LA 10, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and reducing

    DEFF Research Database (Denmark)

    Tetens, Inge

    substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and reducing intestinal discomfort. The food that is the subject of the health claim is a combination of B. longum LA 101, L...

  4. EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2014. Scientific Opinion on the substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104

    DEFF Research Database (Denmark)

    Tetens, Inge

    to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and improvement of bowel function by increasing stool frequency. The food that is the subject of the health claim is a combination of four bacterial strains—B. longum...

  5. EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2014. Scientific Opinion on the substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104

    DEFF Research Database (Denmark)

    Tetens, Inge

    to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and reducing intestinal discomfort. The food that is the subject of the health claim is a combination of four bacterial strains—B. longum LA 101, L. helveticus LA 102...

  6. Scientific Opinion on the substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and improves stool frequency pursuant to Article 13(5 of Regulation (EC No 1924/2006

    Directory of Open Access Journals (Sweden)

    EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA

    2013-02-01

    Full Text Available Following an application from PiLeJe submitted for authorisation of a health claim pursuant to Article 13(5 of Regulation (EC No 1924/2006 via the Competent Authority of France, the Panel on Dietetic Products, Nutrition and Allergies (NDA was asked to deliver an opinion on the scientific substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and improves stools frequency. The food that is the subject of the health claim is a combination of B. longum LA 101, L. helveticus LA 102, L. lactis LA 103 and S. thermophilus LA 104. The information provided was insufficient to establish that the strain L. lactis LA 103 was sufficiently characterised. The Panel considers that if in a combination of several microorganisms and/or ingredients one microorganism or ingredient used in the combination is not sufficiently characterised, then the combination is considered to be not sufficiently characterised. A combination of B. longum LA 101, L. helveticus LA 102, L. lactis LA 103, and S. thermophilus LA 104 is not sufficiently characterised. The Panel concludes that a cause and effect relationship cannot be established between the consumption of a combination of B. longum LA 101, L. helveticus LA 102, L. lactis LA 103 and S. thermophilus LA 104 and improves stool frequency.

  7. Density functional study for the bridged dinuclear center based on a high-resolution X-ray crystal structure of ba3 cytochrome c oxidase from Thermus thermophilus.

    Science.gov (United States)

    Du, Wen-Ge Han; Noodleman, Louis

    2013-12-16

    Strong electron density for a peroxide type dioxygen species bridging the Fea3 and CuB dinuclear center (DNC) was observed in the high-resolution (1.8 Å) X-ray crystal structures (PDB entries 3S8G and 3S8F) of ba3 cytochrome c oxidase (CcO) from Thermus thermophilus. The crystals represent the as-isolated X-ray photoreduced CcO structures. The bridging peroxide was proposed to arise from the recombination of two radiation-produced HO(•) radicals formed either very near to or even in the space between the two metals of the DNC. It is unclear whether this peroxide species is in the O2(2-), O2(•)(-), HO2(-), or the H2O2 form and what is the detailed electronic structure and binding geometry including the DNC. In order to answer what form of this dioxygen species was observed in the DNC of the 1.8 Å X-ray CcO crystal structure (3S8G), we have applied broken-symmetry density functional theory (BS-DFT) geometric and energetic calculations (using OLYP potential) on large DNC cluster models with different Fea3-CuB oxidation and spin states and with O2(2-), O2(•)(-), HO2(-), or H2O2 in the bridging position. By comparing the DFT optimized geometries with the X-ray crystal structure (3S8G), we propose that the bridging peroxide is HO2(-). The X-ray crystal structure is likely to represent the superposition of the Fea3(2+)-(HO2(-))-CuB(+) DNC's in different states (Fe(2+) in low spin (LS), intermediate spin (IS), or high spin (HS)) with the majority species having the proton of the HO2(-) residing on the oxygen atom (O1) which is closer to the Fea3(2+) site in the Fea3(2+)-(HO-O)(-)-CuB(+) conformation. Our calculations show that the side chain of Tyr237 is likely trapped in the deprotonated Tyr237(-) anion form in the 3S8G X-ray crystal structure.

  8. Molecular docking and molecular dynamics simulation studies on Thermus thermophilus leucyl-tRNA synthetase complexed with different amino acids and pre-transfer editing substrates

    Directory of Open Access Journals (Sweden)

    Rayevsky A. V.

    2016-02-01

    Full Text Available Aim. To investigate the structural bases for the amino acid selectivity of the Thermus thermophilus leucyl-tRNA synthetase (LeuRSTT aminoacylation site and to disclose the binding pattern of pre-transfer editing substrates. Methods. Eight amino acids proposed as semi-cognate substrates for aminoacylation and eight aminoacyl-adenylates (formed from AMP and eight amino acids were prepared in zwitterions form. The protein structure with a co-crystallized substrate in the aminoacylation site [PDBID: 1OBH] was taken from RCSB. Docking settings and evaluation of substrate efficiency were followed by twofold docking function analysis for each conformation with Gold CCDC. The molecular dynamics simulation was performed using Gromacs. The procedures of relaxation and binding study were separated in two different subsequent simulations for 50ns and 5ns. Results. The evaluation of substrate efficiency for 8 amino acids by twofold docking function analysis, based on score values,has shown that the ligands of LeuRSTT can be positioned in the following order: Leu>Nva>Hcy>Nle>Met>Cys>Ile >Val. MD simulation has revealed lower electrostatic interactions of isoleucine with the active site of the enzyme compared with those for norvaline and leucine. In the case of aminoacyl-adenylates no significant differences were found based on score values for both GoldScore and Asp functions. Molecular dynamics of leucyl-, isoleucyl- and norvalyl-adenylates showed that the most stable and conformationally favorable is leucine, then follow norvaline and isoleucine. It has been also found that the TYR43 of the active site covers carboxyl group of leucine and norvaline like a shield and deflected towards isoleucine, allowing water molecules to come closer. Conclusions. In this study we revealed some structural basis for screening unfavorable substrates by shape, size and flexibility of a radical. The results obtained for different amino acids by molecular docking and MD studies

  9. Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR.

    Science.gov (United States)

    Pega, J; Rizzo, S; Pérez, C D; Rossetti, L; Díaz, G; Ruzal, S M; Nanni, M; Descalzo, A M

    2016-09-01

    The quality of functional food products designed for the prevention of degenerative diseases can be affected by the incorporation of bioactive compounds. In many types of cheese, the performance of starter microorganisms is critical for optimal elaboration and for providing potential probiotic benefits. Phytosterols are plant lipophilic triterpenes that have been used for the design of functional dairy products because of their ability to lower serum cholesterol levels in humans. However, their effect on the starter culture behavior during cheesemaking has not yet been studied. Here, we followed DNA and RNA kinetics of the bacterium Streptococcus thermophilus, an extensively used dairy starter with probiotic potential, during industrial production of a functional, semi-soft, reduced-fat cheese containing phytosterol esters and alpha-tocopherol as bioactive compounds. For this purpose, real-time quantitative PCR (qPCR) and reverse transcription-qPCR (RT-qPCR) assays were optimized and applied to samples obtained during the manufacture and ripening of functional and control cheeses. An experimental set-up was used to evaluate the detection threshold of free nucleic acids for extraction protocols based on pelleted microorganisms. To our knowledge, this straight-forward approach provides the first experimental evidence indicating that DNA is not a reliable marker of cell integrity, whereas RNA may constitute a more accurate molecular signature to estimate both bacterial viability and metabolic activity. Compositional analysis revealed that the bioactive molecules were effectively incorporated into the cheese matrix, at levels considered optimal to exert their biological action. The starter S. thermophilus was detected by qPCR and RT-qPCR during cheese production at the industrial level, from at least 30min after its inoculation until 81days of ripening, supporting the possible role of this species in shaping organoleptic profiles. We also showed for the first time that

  10. Optimization of exopolysaccharide production conditions fermented by Streptococcus thermophilus from Tibetan kefir%藏灵菇中嗜热链球菌高产胞外多糖发酵条件的优化

    Institute of Scientific and Technical Information of China (English)

    刘慧; 张红星; 代娟

    2007-01-01

    利用从藏灵菇中筛选的产胞外多糖(EPS)的嗜热链球菌(Streptococcus thermophilus)研究提高多糖产量的环境因素.针对影响胞外多糖合成的4个因素,采用4因素3水平L9(34)正交试验,确定了高产胞外多糖优化发酵条件,即发酵温度为32℃,发酵时间为16h,培养基起始pH值为6.5,接种量为3%.在此优化条件下,胞外多糖的产量是优化前的2.6倍.

  11. A novel mode of ferric ion coordination by the periplasmic ferric ion-binding subunit FbpA of an ABC-type iron transporter from Thermus thermophilus HB8.

    Science.gov (United States)

    Wang, Shipeng; Ogata, Misaki; Horita, Shoichiro; Ohtsuka, Jun; Nagata, Koji; Tanokura, Masaru

    2014-01-01

    Crystal structures of FbpA, the periplasmic ferric ion-binding protein of an iron-uptake ABC transporter, from Thermus thermophilus HB8 (TtFbpA) have been solved in apo and ferric ion-bound forms at 1.8 and 1.7 Å resolution, respectively. The latter crystal structure shows that the bound ferric ion forms a novel six-coordinated complex with three tyrosine side chains, two bicarbonates and a water molecule in the metal-binding site. The results of gel-filtration chromatography and dynamic light scattering show that TtFbpA exists as a monomer in solution regardless of ferric ion binding and that TtFbpA adopts a more compact conformation in the ferric ion-bound state than in the apo state in solution.

  12. Multi-frequency EPR evidence for a binuclear CuA center in cytochrome c oxidase: studies with a 63Cu- and 65Cu-enriched, soluble domain of the cytochrome ba3 subunit II from Thermus thermophilus.

    Science.gov (United States)

    Fee, J A; Sanders, D; Slutter, C E; Doan, P E; Aasa, R; Karpefors, M; Vänngård, T

    1995-07-01

    We have recorded multi-frequency EPR spectra of 63Cu- and 65Cu-labeled, water-soluble CuA-protein from the cytochrome ba3 of T. thermophilus. The spectrum taken at the highest frequency (34.03 GHz) shows no hyperfine structure and is nominally axial with apparent gz approximately 2.18 and gxy approximately 2.00. The spectrum taken at the lowest frequency (3.93 GHz) shows a rich hyperfine structure. Analyses of the spectra show that the observed splitting arises from an interaction of the unpaired electron with two Cu nuclei and support the notion that CuA is a mixed-valent [Cu(II)/Cu(I)] complex in which the unpaired electronic spin is distributed evenly over the two Cu ions.

  13. 保加利亚乳杆菌和嗜热链球菌发酵紫红薯酸牛奶%Purple sweet potatoes yoghurt fermented by Lactobacillus bulgaricus and Streptococcus thermophilus

    Institute of Scientific and Technical Information of China (English)

    卢兆芸; 陈海婴; 彭冬英; 段学辉; 胡泽红

    2011-01-01

    研究以鲜牛奶和紫红薯为主要原料,保加利亚乳杆菌(Lactobacillus bulgaricus)与嗜热链球菌(Streptococcus thermophilus)为发酵剂,木糖醇为甜味剂,进行了发酵条件的平行和L9(34)正交试验.结果表明,保加利亚乳杆菌与嗜热链球菌混合量比1∶1(数量比),接种量5%,紫红薯添加量15%,木糖醇10%,果胶0.1%,明胶0.1%,CMC 0.1%,变性淀粉0.5%,45℃,发酵4h,制得的紫红薯酸牛奶不仅保留纯酸牛奶的芳香和口感,又具备紫红薯的营养和色泽,是新型紫红薯营养酸奶发酵的优化工艺.%A new type of yoghurt, a clabber mile with the purple sweet potatoes fermented by Lactobadllus bulgaricus and Streptococcus ther-mophilus was studied. The orthogonal experiments of L9(34)results showed that, the optimize fermentation conditions and additive compositions of purple sweet potatoes yoghurt were: purple sweet potatoes 15%, sweeter xylitol 10%, inoculate strain 5%, 45 ℃, fermentation time 4 hours. The dairy products fermented with best nutrition and flavor of yoghurt, and keep the natural colour of purple sweet potatoes.

  14. Scientific Opinion on the substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and reducing intestinal discomfort pursuant to Article 13(5 of Regulation (EC No 1924/2006

    Directory of Open Access Journals (Sweden)

    EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA

    2014-05-01

    Full Text Available Following an application from PiLeJe, submitted pursuant to Article 13(5 of Regulation (EC No 1924/2006 via the Competent Authority of France, the Panel on Dietetic Products, Nutrition and Allergies (NDA was asked to deliver an opinion on the scientific substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and reducing intestinal discomfort. The food that is the subject of the health claim is a combination of four bacterial strains—B. longum LA 101, L. helveticus LA 102, L. lactis LA 103 and S. thermophilus LA 104. The Panel considers that the food, a combination of B. longum LA 101, L. helveticus LA 102, L. lactis LA 103 and S. thermophilus LA 104, which is the subject of the health claim is sufficiently characterised. The claimed effect proposed by the applicant is "improves intestinal comfort". The Panel considers that reduction of gastro-intestinal discomfort is a beneficial physiological effect. The Panel considers that the only human study provided for the substantiation of the claim (with limitations did not find an effect of a combination of the bacterial strains being the subject of the claim on gastrointestinal discomfort. The Panel concludes that a cause and effect relationship has not been established between the consumption of a combination of B. longum LA 101, L. helveticus LA 102, L. lactis LA 103 and S. thermophilus LA 104 and reducing gastro-intestinal discomfort.

  15. Optimize culture conditions of streptococcus thermophilus for fermentation producing nisin by response surface methodology%响应面法优化 Nisin 发酵的培养条件

    Institute of Scientific and Technical Information of China (English)

    贺小贤; 郑茂奎; 刘欢; 彭光杰

    2014-01-01

    In order to improve fermentation titer unit of Nisin ,the MRS was used as the fer‐mentation medium by streptococcus thermophilus and titer unit of Nisin to Staphylococcus aureus which is used as indicator bacteria serve as detection index of titer unit of Nisin .On the basis of single factor experiment ,optimization of fermentation initial pH ,inoculation a‐mount of Streptococcus thermophilus and corn steep liquor content for producing Nisin by u‐sing response surface analysis methodology .The experiment results showed that the optimal fermentation condition was initial pH 6 .60 ,inoculation amount of 4 .80% and corn steep liq‐uor content of 25 .60% ,and corn steep liquor content is the maximum factor for affecting the fermentation titer unit of Nisin and inoculation is the minimal factor .Under these conditions , the Nisin titer unit was increased by 18 .07% and reached up to 1 602 .77 ± 6 .38 IU/mL which is consistent with the predicted value .These show that it is effective for optimizing culture conditions of Nisin by response surface methodology .%为了提高嗜热乳链球菌发酵生产Nisin的效价,以M RS为发酵培养基,以金黄色葡萄球菌为效价检测指示菌,以Nisin效价为考察指标,在单因素实验的基础上,采用响应面分析法优化发酵初始pH、接种量以及玉米浆添加量.结果表明影响Nisin效价的最大因素是玉米浆添加量,其次是发酵初始p H ,接种量影响最小.最佳初始p H6.60,接种量4.80%,玉米浆添加量2560%,在此条件下 Nisin 的效价可达1602.77±6.38 IU/mL ,较优化前提高了18.07%,其实验结果与模型预测值拟合良好,说明通过响应面试验设计对Nisin发酵条件的优化是有效的.

  16. Biofilm-forming Capabilities of Lactobacillus bulgaricus and Streptococcus thermophilus%保加利亚乳杆菌和嗜热链球菌生物膜形成研究

    Institute of Scientific and Technical Information of China (English)

    王坤; 闫颖娟; 姜梅; 陈晓红; 李伟; 董明盛

    2011-01-01

    The biofilm-forming capabilities of Streptococcus thermophilus and Lactobacillus bulgaricus on different carriers(coconut,stainless steel mesh,plastic sheet,glass sheet or ceramic parts) was studied by using placed slice and plate culture count methods.The results showed that stainless steel mesh and coconut were suitable carriers for biofilm formation.During 7 days,the CFU(colony-forming units) of the single-species biofilm on coconut and stainless steel mesh initially reached 1 × 107 CFU/cm2 and then was kept at 3.2 × 106 CFU/cm2.The mixed-species biofilm was stable at approximately 1 × 107 CFU/cm2 in continuous seven days.In addition,scanning electron microscope was used to observe mixed-species biofilm formed by S.thermophilus and L.bulgaricus,and a typical mixed-species biofilm was observed on coconut and stainless steel mesh.%采用置片法和菌落计数法对嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bulgaricus)在不同载体表面(椰果粒、不锈钢网布、塑料片、陶瓷片和玻璃片)上形成生物膜的能力进行研究。结果表明:椰果粒和不锈钢网布是适宜乳酸菌单菌生物膜形成的载体,培养7d椰果粒和不锈钢网布上的单菌生物膜初始菌密度可达107CFU/cm2,并且在后续培养中能稳定在3.2×106CFU/cm2左右;混菌生物膜菌密度连续7d稳定在1×107CFU/cm2左右。利用扫描电镜对S.thermophilus和L.bulgaricus形成的混菌生物膜进行观察,结果表明在椰果粒和不锈钢网布表面上S.thermophilus和L.bulgaricus形成典型的混菌生物膜结构。

  17. 益生菌Lactobacillus plantarum P8与Streptococcus thermophilus混合发酵对发酵乳品质的影响%Effect of probiotic Lactobacillus plantarum P8 and Streptococcus thermophilus on the quality of fermented milk

    Institute of Scientific and Technical Information of China (English)

    何秋雯; 王水泉; 鲍雅静; 礼贺; 王记成; 张和平; 陈卫

    2012-01-01

    将益生菌Lactobacillus plantarum P8以不同接种比例分别与Streptococcus thermophilus ND03、ND05和ND07复配发酵牛乳,并以S.thermophilus单菌发酵为对照.于0h、发酵结束(pH=4.5)及4℃冷藏24 h,分别测定发酵乳样品的发酵时间,及pH值、黏度、脱水收缩率和活菌数并进行感官鉴评.结果表明,L.plantarum P8与S.thermophilus ND03复配,发酵时间显著高于其他组,各组样品黏度和脱水收缩率差异不显著;L.plantarum P8与S.thermophilus ND05分别以5×106 mL-1接种1∶1复配时,样品中L.plantarum P8的活菌数为5.26×107mL-1,酸度适宜,无乳清析出,有良好的黏度,产品风味较好,将该组合应用于发酵乳生产,较可行.%L. plantarutn P8 was mixed respectively with S. thermophillus ND03, ND05 and ND07 with different proportion for bovine milk fermentation with single S. thermophillus fermented milk as the control. At the baseline (0 h), the end of fermentation (pH=4.5) and storage (4℃ for 24 h) fermentation time, pH, viscosity, syneresis, and sensory characteristics of yogurts as well as the bacterial viable counts were evaluated. The results indicated that fermention time of milk fermented by combined L. plantarum P8 and S. thermophilus ND03 was significantly longer than other groups(P<0.05=,while viscosity and syneresis had no significant differences(P>0.05). Moreover, the fermented milk showed great quality with fine viscosity, moderate acidity, no whey separating, good spinnablility and nice flavor while combined L. plantarum P8 and S. thermophilus ND05 with 1:1 ratio(5×l06 mL-1 each) for fermentation, suggesting that this combination could be applied for yoghurt production.

  18. The crystal structure of asparaginyl-tRNA synthetase from Thermus thermophilus and its complexes with ATP and asparaginyl-adenylate: the mechanism of discrimination between asparagine and aspartic acid.

    Science.gov (United States)

    Berthet-Colominas, C; Seignovert, L; Härtlein, M; Grotli, M; Cusack, S; Leberman, R

    1998-01-01

    The crystal structure of Thermus thermophilus asparaginyl-tRNA synthetase has been solved by multiple isomorphous replacement and refined at 2.6 A resolution. This is the last of the three class IIb aminoacyl-tRNA synthetase structures to be determined. As expected from primary sequence comparisons, there are remarkable similarities between the tertiary structures of asparaginyl-tRNA synthetase and aspartyl-tRNA synthetase, and most of the active site residues are identical except for three key differences. The structure at 2.65 A of asparaginyl-tRNA synthetase complexed with a non-hydrolysable analogue of asparaginyl-adenylate permits a detailed explanation of how these three differences allow each enzyme to discriminate between their respective and very similar amino acid substrates, asparagine and aspartic acid. In addition, a structure of the complex of asparaginyl-tRNA synthetase with ATP shows exactly the same configuration of three divalent cations as previously observed in the seryl-tRNA synthetase-ATP complex, showing that this a general feature of class II synthetases. The structural similarity of asparaginyl- and aspartyl-tRNA synthetases as well as that of both enzymes to the ammonia-dependent asparagine synthetase suggests that these three enzymes have evolved relatively recently from a common ancestor. PMID:9582288

  19. Enhanced Heavy Metal Tolerance and Accumulation by Transgenic Sugar Beets Expressing Streptococcus thermophilus StGCS-GS in the Presence of Cd, Zn and Cu Alone or in Combination.

    Directory of Open Access Journals (Sweden)

    Dali Liu

    Full Text Available Phytoremediation is a promising means of ameliorating heavy metal pollution through the use of transgenic plants as artificial hyperaccumulators. A novel Streptococcus thermophilus γ-glutamylcysteine synthetase-glutathione synthetase (StGCS-GS that synthesizes glutathione (GSH with limited feedback inhibition was overexpressed in sugar beet (Beta vulgaris L., yielding three transgenic lines (s2, s4 and s5 with enhanced tolerance to different concentrations of cadmium, zinc and copper, as indicated by their increased biomass, root length and relative growth compared with wild-type plants. Transgenic sugar beets accumulated more Cd, Zn and Cu ions in shoots than wild-type, as well as higher GSH and phytochelatin (PC levels under different heavy metal stresses. This enhanced heavy metal tolerance and increased accumulation were likely due to the increased expression of StGCS-GS and consequent overproduction of both GSH and PC. Furthermore, when multiple heavy metal ions were present at the same time, transgenic sugar beets overexpressing StGCS-GS resisted two or three of the metal combinations (50 μM Cd-Zn, Cd-Cu, Zn-Cu and Cd-Zn-Cu, with greater absorption in shoots. Additionally, there was no obvious competition between metals. Overall, the results demonstrate the explicit role of StGCS-GS in enhancing Cd, Zn and Cu tolerance and accumulation in transgenic sugar beet, which may represent a highly promising new tool for phytoremediation.

  20. Enhanced Heavy Metal Tolerance and Accumulation by Transgenic Sugar Beets Expressing Streptococcus thermophilus StGCS-GS in the Presence of Cd, Zn and Cu Alone or in Combination.

    Science.gov (United States)

    Liu, Dali; An, Zhigang; Mao, Zijun; Ma, Longbiao; Lu, Zhenqiang

    2015-01-01

    Phytoremediation is a promising means of ameliorating heavy metal pollution through the use of transgenic plants as artificial hyperaccumulators. A novel Streptococcus thermophilus γ-glutamylcysteine synthetase-glutathione synthetase (StGCS-GS) that synthesizes glutathione (GSH) with limited feedback inhibition was overexpressed in sugar beet (Beta vulgaris L.), yielding three transgenic lines (s2, s4 and s5) with enhanced tolerance to different concentrations of cadmium, zinc and copper, as indicated by their increased biomass, root length and relative growth compared with wild-type plants. Transgenic sugar beets accumulated more Cd, Zn and Cu ions in shoots than wild-type, as well as higher GSH and phytochelatin (PC) levels under different heavy metal stresses. This enhanced heavy metal tolerance and increased accumulation were likely due to the increased expression of StGCS-GS and consequent overproduction of both GSH and PC. Furthermore, when multiple heavy metal ions were present at the same time, transgenic sugar beets overexpressing StGCS-GS resisted two or three of the metal combinations (50 μM Cd-Zn, Cd-Cu, Zn-Cu and Cd-Zn-Cu), with greater absorption in shoots. Additionally, there was no obvious competition between metals. Overall, the results demonstrate the explicit role of StGCS-GS in enhancing Cd, Zn and Cu tolerance and accumulation in transgenic sugar beet, which may represent a highly promising new tool for phytoremediation.

  1. Expression analysis of the glyA gene encoding serine hydroxymethyltransferase (SHMT) with threonine aldolase activity in Streptococcus thermophilus S13-6%脱脂乳中苏氨酸的浓度对嗜热链球菌乙醛产量及glyA基因表达的影响

    Institute of Scientific and Technical Information of China (English)

    丹彤; 张和平

    2013-01-01

    In this study, Streptococcus thermophilus S13-6 strains with good flavor-enhancing property were investigated to evaluate the acetalde-hyde production as well as the expression of glyA gene. The results showed that acetaldehyde production was linear with increasing L-threonine levels in the fermented milk. Further, quantitative real-tune PCR analysis showed that the glyA gene was upregulated in the fermented milk in die presence of L -threonine. Understanding the degradation pathway from direonine to glycine and acetaldehyde can be applied to control and improve acetaldehyde production in fermented products with S. thermophilus as the starter culture.%这项研究以在酸奶发酵过程中产生良好风味Streptococcus thermophilus S13-6为实验菌株,考察了脱脂乳中苏氨酸的浓度对乙醛产量及glyA基因(编码丝氨酸羟甲基转移酶)表达的影响.结果表明,随着脱脂乳中苏氨酸浓度的增加,S13-6茵株的乙醛的产量和glyA基因的表达量明显增加.说明丝氨酸羟甲基转移酶在S13-6菌株的乙醛代谢过程中发挥着重要作用.

  2. Effect of High Hydrostatic Pressure on Streptococcus Thermophilus Bacteriophages%超高压对嗜热链球菌噬菌体灭活效果的研究

    Institute of Scientific and Technical Information of China (English)

    曲明椿; 曹玉敏; 董鹏; 陈芳; 胡小松

    2012-01-01

    The objective of this study is investigate the effect of high hydrostatic pressure (HHP) on Streptococcus thermophilus bacteriophages. Three strains of Streptococcus thermophilus bacteriophage were subjected to different pressure, treatment time with different initial bacteriophage load. The traditional heat treatment was used for comparison, and the structural changes of treated bactcriophages were observed to study the inactivation mechanism of HHP. The results showed that 400 MPa didn' t have obvious inactivation effect. At 600 MPa, all bacteriophages were completely inactivated after 10~20 min. For bacteriophage ALQ13.2 and DTI, the lower the initial load, the bigger the reduction achieved. However, Abc2 was independent on initial concentration. The traditional heat treatment at 72 ℃ for 15s didn't have obvious inaclivalion effect. Increasing time to 5 min inactivated most bacteriophages. There is no relevance between pressure resistance and heat resistance of bactenophages, ALQ13.2 was the most pressure-resistant while DT1 was the most heat-resistant. The result of electron microscope showed that the bacteriophage structure had various changes after HHP treatment.%为研究超高压(HHP)对嗜热链球菌噬菌体的灭活效果,以3株嗜热链球菌噬菌体为对象,在不同压力、处理时间及初始菌数条件下进行超高压处理,并与传统热处理进行比较;通过观察处理前、后噬菌体结构的变化,探明超高压灭活机理.试验结果表明,压力400 MPa下无明显灭活效果;压力600 MPa处理10~20 min,可将3株噬菌体全部杀灭.噬菌体ALQ13.2和DTI随初始菌数的下降,灭活效果逐渐增强;Abc2则无显著性差异.72 ℃、15 s的传统热处理对噬菌体无明显灭活作用,而时间延长至5min,可将大部分噬菌体杀灭.3株噬菌体的耐压性与耐热性无相关性,其中ALQ13.2最耐压,DTI最耐热.电镜结果显示超高压处理前、后噬菌体的结构发生多种变化.

  3. Cloning and functional verification of codY promoter from Streptococcus thermophilus%嗜热链球菌codY基因启动子的克隆及功能验证

    Institute of Scientific and Technical Information of China (English)

    刘芳; 都立辉; 王道营; 徐为民; 霍贵成

    2013-01-01

    The experiment aimed to study the function of codY gene promoter. The promoter was amplified from Streptococcus thermophilus KLDS 3.0503 genome and inserted into the promoter probe vector pNZ273 to construct a recom-binant plasmid named pNZ273/codY. The plasmid p3. 8501-1 in KLDS3. 8501 was sequenced and its genetic information was analyzed. The replicated fragment of plasmid p3. 8501-1 was ligated together with the fragments including chloramphen-icol-resistance gene, codY gene promoter and gusA gene in plasmid pNZ273/codY.The ligated product was electrotrans-formed into KLDS3.0503 to construct a recombinant plasmid named pSTl. It was found that both in Lactococcus lactis and Streptococcus thermophilus, the codY gene promoter could switch on the gusA gene expression, and p-glucuronidase activity could be detected only when the strains grew to the logarithmic growth phase. These results indicated that the codY gene promoter could functioned as an inducible promoter because of its self-regulation mechanism.%为研究转录调控蛋白codY基因启动子的功能,首先从嗜热链球菌KLDS3.0503中克隆出codY基因启动子,将该启动子连入启动子探针型载体pNZ273的gusA基因上游,获得重组质粒pNZ273/codY.通过分析嗜热链球菌KLDS3.8501携带的质粒p3.8501-1的全序列后,将p3.8501-1质粒的复制区段与pNZ273/codY质粒中氯霉素抗性基因、codY基因启动子和gusA基因的片断连接到一起,电转化入嗜热链球菌KLDS3.0503中,获得重组质粒pST1.在乳酸乳球菌和嗜热链球菌中,该启动子均能启动下游gusA基因的表达,并且当菌株生长到对数生长期时,才检测到β-葡糖苷酸酶的活性.这说明codY启动子凭借自身的调控机制可以起到诱导型启动子的作用,并能控制外源基因的表达.

  4. Mimicking protein-protein electron transfer: voltammetry of Pseudomonas aeruginosa azurin and the Thermus thermophilus Cu(A) domain at omega-derivatized self-assembled-monolayer gold electrodes.

    Science.gov (United States)

    Fujita, Kyoko; Nakamura, Nobufumi; Ohno, Hiroyuki; Leigh, Brian S; Niki, Katsumi; Gray, Harry B; Richards, John H

    2004-11-03

    Well-defined voltammetric responses of redox proteins with acidic-to-neutral pI values have been obtained on pure alkanethiol as well as on mixed self-assembled-monolayer (SAM) omega-derivatized alkanethiol/gold bead electrodes. Both azurin (P. aeruginosa) (pI = 5.6) and subunit II (Cu(A) domain) of ba(3)-type cytochrome c oxidase (T. thermophilus) (pI = 6.0) exhibit optimal voltammetric responses on 1:1 mixtures of [H(3)C(CH(2))(n)()SH + HO(CH(2))(n)()SH] SAMs. The electron transfer (ET) rate vs distance behavior of azurin and Cu(A) is independent of the omega-derivatized alkanethiol SAM headgroups. Strikingly, only wild-type azurin and mutants containing Trp48 give voltammetric responses: based on modeling, we suggest that electronic coupling with the SAM headgroup (H(3)C- and/or HO-) occurs at the Asn47 side chain carbonyl oxygen and that an Asn47-Cys112 hydrogen bond promotes intramolecular ET to the copper. Inspection of models also indicates that the Cu(A) domain of ba(3)-type cytochrome c oxidase is coupled to the SAM headgroup (H(3)C- and/or HO-) near the main chain carbonyl oxygen of Cys153 and that Phe88 (analogous to Trp143 in subunit II of cytochrome c oxidase from R. sphaeroides) is not involved in the dominant tunneling pathway. Our work suggests that hydrogen bonds from hydroxyl or other proton-donor groups to carbonyl oxygens potentially can facilitate intermolecular ET between physiological redox partners.

  5. Crystallographic Studies of Xe And Kr Binding Within the Large Internal Cavity of Cytochrome Ba(3) From Thermus Thermophilus: Structural Analysis And Role of Oxygen Transport Channels in the Heme-Cu Oxidases

    Energy Technology Data Exchange (ETDEWEB)

    Luna, V.M.; Chen, Y.; Fee, J.A.; Stout, C.D.

    2009-05-26

    Cytochrome ba{sub 3} is a cytochrome c oxidase from the plasma membrane of Thermus thermophilus and is the preferred terminal enzyme of cellular respiration at low dioxygen tensions. Using cytochrome ba{sub 3} crystals pressurized at varying conditions under Xe or Kr gas, and X-ray data for six crystals, we identify the relative affinities of Xe and Kr atoms for as many as seven distinct binding sites. These sites track a continuous, Y-shaped channel, 18--20 {angstrom} in length, lined by hydrophobic residues, which leads from the surface of the protein where two entrance holes, representing the top of the Y, connect the bilayer to the {alpha}{sub 3}-Cu{sub B} center at the base of the Y. Considering the increased affinity of O{sub 2} for hydrophobic environments, the hydrophobic nature of the channel, its orientation within the bilayer, its connection to the active site, its uniform diameter, its virtually complete occupation by Xe, and its isomorphous presence in the native enzyme, we infer that the channel is a diffusion pathway for O{sub 2} into the dinuclear center of cytochrome ba{sub 3}. These observations provide a basis for analyzing similar channels in other oxidases of known structure, and these structures are discussed in terms of mechanisms of O{sub 2} transport in biological systems, details of CO binding to and egress from the dinuclear center, the bifurcation of the oxygen-in and water-out pathways, and the possible role of the oxygen channel in aerobic thermophily.

  6. Overexpression of a novel thermostable and chloride-tolerant laccase from Thermus thermophilus SG0.5JP17-16 in Pichia pastoris and its application in synthetic dye decolorization.

    Directory of Open Access Journals (Sweden)

    Huiping Liu

    Full Text Available Laccases have been used for the decolorization and detoxification of synthetic dyes due to their ability to oxidize a wide variety of dyes with water as the sole byproduct. A putative laccase gene (LacTT from Thermus thermophilus SG0.5JP17-16 was screened using the genome mining approach, and it was highly expressed in Pichia pastoris, yielding a high laccase activity of 6130 U/L in a 10-L fermentor. The LacTT open reading frame encoded a protein of 466 amino acid residues with four putative Cu-binding regions. The optimal pH of the recombinant LacTT was 4.5, 6.0, 7.5 and 8.0 with 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid (ABTS, syringaldazine (SGZ, guaiacol, and 2,6-dimethoxyphenol (2,6-DMP as the substrate, respectively. The optimal temperature of LacTT was 90°C with guaiacol as the substrate. LacTT was highly stable at pH 4.0-11.0 and thermostable at 40°C-90°C, confirming that it is a pH-stable and thermostable laccase. Furthermore, LacTT also exhibited high tolerance to halides such as NaCl, NaBr and NaF, and decolorized 100%, 94%, 94% and 73% of Congo Red, Reactive Black B and Reactive Black WNN, and Remazol Brilliant Blue R, respectively. Interestingly, addition of high concentration of NaCl increased the RBBR decolorization efficiency of LacTT. These results suggest that LacTT is a good candidate for industrial applications such as dyestuff processing and degradation of dyes in textile wastewaters.

  7. Overexpression of a novel thermostable and chloride-tolerant laccase from Thermus thermophilus SG0.5JP17-16 in Pichia pastoris and its application in synthetic dye decolorization.

    Science.gov (United States)

    Liu, Huiping; Cheng, Yu; Du, Bing; Tong, Chaofan; Liang, Shuli; Han, Shuangyan; Zheng, Suiping; Lin, Ying

    2015-01-01

    Laccases have been used for the decolorization and detoxification of synthetic dyes due to their ability to oxidize a wide variety of dyes with water as the sole byproduct. A putative laccase gene (LacTT) from Thermus thermophilus SG0.5JP17-16 was screened using the genome mining approach, and it was highly expressed in Pichia pastoris, yielding a high laccase activity of 6130 U/L in a 10-L fermentor. The LacTT open reading frame encoded a protein of 466 amino acid residues with four putative Cu-binding regions. The optimal pH of the recombinant LacTT was 4.5, 6.0, 7.5 and 8.0 with 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS), syringaldazine (SGZ), guaiacol, and 2,6-dimethoxyphenol (2,6-DMP) as the substrate, respectively. The optimal temperature of LacTT was 90°C with guaiacol as the substrate. LacTT was highly stable at pH 4.0-11.0 and thermostable at 40°C-90°C, confirming that it is a pH-stable and thermostable laccase. Furthermore, LacTT also exhibited high tolerance to halides such as NaCl, NaBr and NaF, and decolorized 100%, 94%, 94% and 73% of Congo Red, Reactive Black B and Reactive Black WNN, and Remazol Brilliant Blue R, respectively. Interestingly, addition of high concentration of NaCl increased the RBBR decolorization efficiency of LacTT. These results suggest that LacTT is a good candidate for industrial applications such as dyestuff processing and degradation of dyes in textile wastewaters.

  8. Overexpression of a Novel Thermostable and Chloride-Tolerant Laccase from Thermus thermophilus SG0.5JP17-16 in Pichia pastoris and Its Application in Synthetic Dye Decolorization

    Science.gov (United States)

    Liu, Huiping; Cheng, Yu; Du, Bing; Tong, Chaofan; Liang, Shuli; Han, Shuangyan; Zheng, Suiping; Lin, Ying

    2015-01-01

    Laccases have been used for the decolorization and detoxification of synthetic dyes due to their ability to oxidize a wide variety of dyes with water as the sole byproduct. A putative laccase gene (LacTT) from Thermus thermophilus SG0.5JP17-16 was screened using the genome mining approach, and it was highly expressed in Pichia pastoris, yielding a high laccase activity of 6130 U/L in a 10-L fermentor. The LacTT open reading frame encoded a protein of 466 amino acid residues with four putative Cu-binding regions. The optimal pH of the recombinant LacTT was 4.5, 6.0, 7.5 and 8.0 with 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS), syringaldazine (SGZ), guaiacol, and 2,6-dimethoxyphenol (2,6-DMP) as the substrate, respectively. The optimal temperature of LacTT was 90°C with guaiacol as the substrate. LacTT was highly stable at pH 4.0–11.0 and thermostable at 40°C–90°C, confirming that it is a pH-stable and thermostable laccase. Furthermore, LacTT also exhibited high tolerance to halides such as NaCl, NaBr and NaF, and decolorized 100%, 94%, 94% and 73% of Congo Red, Reactive Black B and Reactive Black WNN, and Remazol Brilliant Blue R, respectively. Interestingly, addition of high concentration of NaCl increased the RBBR decolorization efficiency of LacTT. These results suggest that LacTT is a good candidate for industrial applications such as dyestuff processing and degradation of dyes in textile wastewaters. PMID:25790466

  9. N7-Methylguanine at position 46 (m7G46) in tRNA from Thermus thermophilus is required for cell viability at high temperatures through a tRNA modification network.

    Science.gov (United States)

    Tomikawa, Chie; Yokogawa, Takashi; Kanai, Tamotsu; Hori, Hiroyuki

    2010-01-01

    N(7)-methylguanine at position 46 (m(7)G46) in tRNA is produced by tRNA (m(7)G46) methyltransferase (TrmB). To clarify the role of this modification, we made a trmB gene disruptant (DeltatrmB) of Thermus thermophilus, an extreme thermophilic eubacterium. The absence of TrmB activity in cell extract from the DeltatrmB strain and the lack of the m(7)G46 modification in tRNA(Phe) were confirmed by enzyme assay, nucleoside analysis and RNA sequencing. When the DeltatrmB strain was cultured at high temperatures, several modified nucleotides in tRNA were hypo-modified in addition to the lack of the m(7)G46 modification. Assays with tRNA modification enzymes revealed hypo-modifications of Gm18 and m(1)G37, suggesting that the m(7)G46 positively affects their formations. Although the lack of the m(7)G46 modification and the hypo-modifications do not affect the Phe charging activity of tRNA(Phe), they cause a decrease in melting temperature of class I tRNA and degradation of tRNA(Phe) and tRNA(Ile). (35)S-Met incorporation into proteins revealed that protein synthesis in DeltatrmB cells is depressed above 70 degrees C. At 80 degrees C, the DeltatrmB strain exhibits a severe growth defect. Thus, the m(7)G46 modification is required for cell viability at high temperatures via a tRNA modification network, in which the m(7)G46 modification supports introduction of other modifications.

  10. Inversion of the stereochemistry around the sulfur atom of the axial methionine side chain through alteration of amino acid side chain packing in Hydrogenobacter thermophilus cytochrome C552 and its functional consequences.

    Science.gov (United States)

    Tai, Hulin; Tonegawa, Ken; Shibata, Tomokazu; Hemmi, Hikaru; Kobayashi, Nagao; Yamamoto, Yasuhiko

    2013-07-16

    In cytochrome c, the coordination of the axial Met Sδ atom to the heme Fe atom occurs in one of two distinctly different stereochemical manners, i.e., R and S configurations, depending upon which of the two lone pairs of the Sδ atom is involved in the bond; hence, the Fe-coordinated Sδ atom becomes a chiral center. In this study, we demonstrated that an alteration of amino acid side chain packing induced by the mutation of a single amino acid residue, i.e., the A73V mutation, in Hydrogenobacter thermophilus cytochrome c552 (HT) forces the inversion of the stereochemistry around the Sδ atom from the R configuration [Travaglini-Allocatelli, C., et al. (2005) J. Biol. Chem. 280, 25729-25734] to the S configuration. Functional comparison between the wild-type HT and the A73V mutant possessing the R and S configurations as to the stereochemistry around the Sδ atom, respectively, demonstrated that the redox potential (Em) of the mutant at pH 6.00 and 25 °C exhibited a positive shift of ∼20 mV relative to that of the wild-type HT, i.e., 245 mV, in an entropic manner. Because these two proteins have similar enthalpically stabilizing interactions, the difference in the entropic contribution to the Em value between them is likely to be due to the effect of the conformational alteration of the axial Met side chain associated with the inversion of the stereochemistry around the Sδ atom due to the effect of mutation on the internal mobility of the loop bearing the axial Met. Thus, the present study demonstrated that the internal mobility of the loop bearing the axial Met, relevant to entropic control of the redox function of the protein, is affected quite sensitively by the contextual stereochemical packing of amino acid side chains in the proximity of the axial Met.

  11. A broken-symmetry density functional study of structures, energies, and protonation states along the catalytic O-O bond cleavage pathway in ba3 cytochrome c oxidase from Thermus thermophilus.

    Science.gov (United States)

    Han Du, Wen-Ge; Götz, Andreas W; Yang, Longhua; Walker, Ross C; Noodleman, Louis

    2016-08-21

    Broken-symmetry density functional calculations have been performed on the [Fea3, CuB] dinuclear center (DNC) of ba3 cytochrome c oxidase from Thermus thermophilus in the states of [Fea3(3+)-(HO2)(-)-CuB(2+), Tyr237(-)] and [Fea3(4+)[double bond, length as m-dash]O(2-), OH(-)-CuB(2+), Tyr237˙], using both PW91-D3 and OLYP-D3 functionals. Tyr237 is a special tyrosine cross-linked to His233, a ligand of CuB. The calculations have shown that the DNC in these states strongly favors the protonation of His376, which is above propionate-A, but not of the carboxylate group of propionate-A. The energies of the structures obtained by constrained geometry optimizations along the O-O bond cleavage pathway between [Fea3(3+)-(O-OH)(-)-CuB(2+), Tyr237(-)] and [Fea3(4+)[double bond, length as m-dash]O(2-)HO(-)-CuB(2+), Tyr237˙] have also been calculated. The transition of [Fea3(3+)-(O-OH)(-)-CuB(2+), Tyr237(-)] → [Fea3(4+)[double bond, length as m-dash]O(2-)HO(-)-CuB(2+), Tyr237˙] shows a very small barrier, which is less than 3.0/2.0 kcal mol(-1) in PW91-D3/OLYP-D3 calculations. The protonation state of His376 does not affect this O-O cleavage barrier. The rate limiting step of the transition from state A (in which O2 binds to Fea3(2+)) to state PM ([Fea3(4+)[double bond, length as m-dash]O(2-), OH(-)-CuB(2+), Tyr237˙], where the O-O bond is cleaved) in the catalytic cycle is, therefore, the proton transfer originating from Tyr237 to O-O to form the hydroperoxo [Fea3(3+)-(O-OH)(-)-CuB(2+), Tyr237(-)] state. The importance of His376 in proton uptake and the function of propionate-A/neutral-Asp372 as a gate to prevent the proton from back-flowing to the DNC are also shown.

  12. 乳酸杆菌及嗜热链球菌脉冲场凝胶电泳分子分型方法建立及应用%Development of pulsed field gel electrophoresis and application for characterization and identification of Lactobacillus and Streptococcus thermophilus

    Institute of Scientific and Technical Information of China (English)

    董银苹; 崔生辉; 于红霞; 李凤琴

    2011-01-01

    目的 建立乳酸杆菌及嗜热链球菌的PFGE分子分型方法,并对北京市售酸奶中分离的乳酸杆菌及嗜热链球菌进行分子分型.方法 选取ApaⅠ、NotⅠ、sfiⅠ、XbaⅠ和SmaⅠ共5种PFGE分析中常用的限制性内切酶,对从北京市售酸奶中分离到的52株乳酸杆菌、嗜热链球菌以及相应的标准菌株进行酶切,优化PFGE限制性内切酶种类及电泳条件,并用优化出的实验条件对菌株进行分子分型,同时进行聚类分析,与生化鉴定及16s rRNA基因鉴定结果进行对比分析.结果 限制性内切酶NotⅠ对保加利亚乳酸杆菌、发酵乳酸杆菌和德氏乳酸杆菌的酶切效果较好,而限制性内切酶Apa Ⅰ对嗜热链球菌、嗜酸乳酸杆菌及干酪乳酸杆菌的酶切效果较好.24株保加利亚乳酸杆菌被分为8个PFGE型,15株嗜热链球菌被分为8个PFGE型,7株嗜酸乳酸杆菌被分为3个PFGE型,2株德氏乳酸杆菌分属于2个不同的PFGE型.结论 建立的PFGE方法分析结果与生化鉴定及16s rRNA基因鉴定结果高度符合,所建方法适用于乳酸杆菌及嗜热链球菌的分子分型.%Objective To develop a pulsed field gel electrophoresis (PFGE) method for molecular typing of Lactobacillus and Streptococcus thermophilus (S.thermophilus) and to apply it in identification and characterization of both bacteria isolated from yoghourt collected from Beijing supermarket.Methods The five most useful restriction enzymes includingApa Ⅰ,Not ],Sfi Ⅰ,Xba Ⅰ and Sma Ⅰ were chosen to cut DNA of 52 strains of Lactobacillus,S.thermophilus as well as associated standard bacteria strains.The endonucleases and electrophoresis conditions for PFGE analysis were optimized and applied in molecular typing of Lactobacillus and S.thermophilus isolates.Cluster analysis based on the PFGE data was conducted.The identification results of PFGE were compared with those obtained in biochemical and 16s ribosomal RNA PCR identification tests

  13. Purification and Structural Characterization of Exopolysaccharide Produced by Streptococcus thermophilus CH9%嗜热链球菌CH9胞外多糖的分离纯化及结构分析

    Institute of Scientific and Technical Information of China (English)

    张新源; 刘会平; 曹春玲; 季玲

    2012-01-01

    Crude exopolysaccharides (EPS) isolated from the fermentation supernatant of Streptococcus thermophilus CH9 were fractionated by DEAE-52 column chromatography into EPS1, EPS2 and EPS3. Sephadex G-100 column chromatography was used to further ffactionate the three factions to harvest their respective major components named as EPSla, EPS2a and EPS3a, respectively. EPSla was a neutral polysaccharide with a molecular weight of 1.8×10^6 U, and EPS2a and EPS3a were acidic polysaccharides with a molecular weight of 1.06×10^6u and 1.05 × 10^6 u, respectively. Agarose gel electrophoresis analysis indicated that all these three polysaccharides consisted of a single component. UV and IR spectroscopic analyses showed that all of them had characteristic adsorption peaks of polysaccharide. EPS2a and EPS3a might be polysaccharide- protein complexes. Congo red test revealed that EPSla rather than EPS2a and EPS3a had a three-stranded helix structure. Beta elimination test demonstrated that EPS la and EPS3a were -O-linked, but EPS2a was a -N-linked polysaccharide.%对嗜热链球菌CH9胞外多糖进行分离纯化,经DEAE-52离子交换柱及SephadexG-100凝胶柱得到单一组分,利用高效液相色谱(HPLC)测其分子质量,结果表明:EPSla为中性多糖,分子质量为1.8×10^6u;EPS2a、EPS3a为酸性多糖,分子质量分别为1.06×10^6、1.05X10^u。经琼脂糖凝胶电泳)及SephadexG-100凝胶柱鉴定3种糖均为单一组分。紫外及红外光谱扫描结果显示:3种糖均具有多糖的特征吸收峰,且EPS2a、EPS3a可能为糖与蛋白的复合物。刚果红实验表明:EPSla具有三股螺旋结构,而其他两种糖并未发现此现象。卢消去实验证明:EPSla、EPS3a为—O-连接,EPS2a为-N-连接。

  14. 产胞外多糖的嗜热链球菌ST冷冻干燥制剂的研究%Exopolysaccharide production and lyophilization preparation from Streptococcus thermophilus ST

    Institute of Scientific and Technical Information of China (English)

    吴荣荣; 王立平; 高莉莉; 刘伯衢; 张柏林

    2008-01-01

    ST strain, isolated from yogurt purchased from a local market and identified as Streptococcus thermophilus based on physiological-biochemical characteristics and 16S rDNA sequence, produced 55.62mg·L-1 of exopolysaccharides (EPS). The EPS level produced by strain ST depended upon incubation time (24h), temperature (40℃), initial pH (7.0) of the medium and supplemented glucose (20g·L-1). The major monosaccharide of EPS formed by this strain was confirmed to be glucose. Moreover, data from the lyophilization preparation of strain ST showed that the optimal medium containing NFMS (100.0g·L-1), yeast extract (3.0g·L-1), CaCO3(9.0g·L-1) and whey powder (20.0g·L-1) promoted its viable cells to a level of 1.05×109CFU·mL-1. The combination of NFMS (160.0g·L-1), glycerol (30.0g·L-1), sodium glutamate (30.0g·L-1) and Tween 80 (5.0g·L-1) was proved to be a good cytoprotectant for the protection of strain ST against the stresses of freeze-drying. Temperature, pH and rotation speed were important factors for gaining high viable counts in pilot-plant production of strain ST lyophilizator. The optimal combination including fermentation temperature (37℃), rotation speed (90r·min-1) and pH (5.9), resulted in a direct-vat-inoculation preparation of strain ST that contained viable cells of 1.7×1011CFU·g-1 after lyophilization. Use of lyophilized strain ST preparation to directly ferment 80.0g·L-1 reconstituted skim milk to yogurt produced lower whey separation than that of yogurt made with non-EPS strains used as controls.%从当地市售的传统酸奶中分离出一株产胞外多糖的链球菌,经生理生化和16S rDNA序列分析,将该菌株确定为嗜热链球菌ST.在补充了20g·L-1的葡萄糖,初始pH7.0的培养基上,40℃,培养24h后,其胞外多糖产量为55.62mg·L-1.进一步的结构分析显示,此多糖的主要单糖组成为葡萄糖.在生产嗜热链球菌ST冷冻干燥制剂时,其最佳的增殖培养基组成为脱脂奶粉100.0g

  15. Fermentation Performance and Resistance of Biofilm Formed by Mixed Bacterial Strains of Lactobacillus bulgaricus and Streptococcus thermophilus%嗜热链球菌和保加利亚乳杆菌混菌生物膜发酵特性及其抗逆性

    Institute of Scientific and Technical Information of China (English)

    玛依诺·木图拉; 王坤; 陈晓红; 姜梅; 李伟; 董明盛

    2013-01-01

    利用扫描电子显微镜对嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bulgaricus)在不锈钢网布及椰果粒表面形成的混菌生物膜进行观察,并对不锈钢网布表面混菌生物膜发酵特性及其抗逆性进行研究.结果表明:Streptococcus thermophilus和Lactobacillus bulgaricus可在两种载体表面形成典型的混菌生物膜结构,且不锈钢网布表面混菌生物膜的发酵液菌体密度变化曲线与细菌S型生长曲线相似,但在停滞期和对数期不明显,发酵液pH值呈现先下降后趋于平稳的趋势,终止pH值接近4.0;此外,不锈钢网布表面混菌生物膜比游离乳酸菌具有更强的抗性,并且可在15d内稳定地释放较高浓度的游离乳酸菌.

  16. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

    NARCIS (Netherlands)

    Kort, R.; Westerik, N.; Mariela Serrano, L.; Douillard, F.P.; Gottstein, W.; Mukisa, I.M.; Tuijn, C.J.; Basten, L.; Hafkamp, B.; Meijer, W.C.; Teusink, B.; Vos, W.M.; Reid, G.; Sybesma, W.

    2015-01-01

    Background: The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased access

  17. A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

    NARCIS (Netherlands)

    Kort, Remco; Westerik, Nieke; Mariela Serrano, L.; Douillard, François P.; Gottstein, Willi; Mukisa, Ivan M.; Tuijn, Coosje J.; Basten, Lisa; Hafkamp, Bert; Meijer, Wilco C.; Teusink, Bas; Vos, de Willem; Reid, Gregor; Sybesma, Wilbert

    2015-01-01

    Background: The lactic acid bacterium Lactobacillus rhamnosus GG is the most studied probiotic bacterium with proven health benefits upon oral intake, including the alleviation of diarrhea. The mission of the Yoba for Life foundation is to provide impoverished communities in Africa increased acce

  18. Detection and transfer of the glutamate decarboxylase gene in Streptococcus thermophilus

    Science.gov (United States)

    GABA (gamma-aminobutyric acid) is generated from glutamate by the action of glutamic acid decarboxylase (GAD) and characterized by hypotensive, diuretic and tranquilizing effects in humans and animals. The production of GABA by lactic acid starter bacteria would enhance the functionality of fermen...

  19. Molecular analysis of the glutamate decarboxylase locus in Streptococcus thermophilus ST110

    Science.gov (United States)

    GABA ('-aminobutyric acid) is generated from glutamate by the action of glutamic acid decarboxylase (GAD) and characterized by hypotensive, diuretic and tranquilizing effects in humans and animals. The production of GABA by lactic acid starter bacteria would enhance the functionality of fermented da...

  20. Pulse Radiolysis Studies of Temperature Dependent Electron Transfers among Redox Centers in ba(3)-Cytochrome c Oxidase from Thermus thermophilus

    DEFF Research Database (Denmark)

    Farver, Ole; Wherland, Scot; Antholine, William E

    2010-01-01

    The functioning of cytochrome c oxidases involves orchestration of long-range electron transfer (ET) events among the four redox active metal centers. We report the temperature dependence of electron transfer from the Cu(A)(r) site to the low-spin heme-(a)b(o) site, i.e., Cu(A)(r) + heme-a(b)(o) ......The functioning of cytochrome c oxidases involves orchestration of long-range electron transfer (ET) events among the four redox active metal centers. We report the temperature dependence of electron transfer from the Cu(A)(r) site to the low-spin heme-(a)b(o) site, i.e., Cu(A)(r) + heme...... in cytochrome ba(3) had no effect on the rate of this reaction whereas the II-Met160Leu Cu(A)-mutation was slower by an amount corresponding to a decreased driving force of ∼0.06 eV. The structures support the presence of a common, electron-conducting "wire" between Cu(A) and heme-a(b). The transfer...

  1. Isolation of Nisin-resistant Streptococcus thermophilus%Nisin抗性嗜热链球菌的筛选

    Institute of Scientific and Technical Information of China (English)

    焦世耀; 张兰威

    2005-01-01

    采用两倍稀释法在脱脂乳培养基和乳清培养基中测定了nisin对嗜热链球菌9的最小抑菌浓度(MIC).在脱脂乳培养基中逐渐增加nisin的浓度,驯化嗜热链球菌9,直到其抗性达到300IU/ml.经生产性能鉴定和遗传性状实验,获得两株适宜做酸奶发酵剂的nisin抗性嗜热链球菌9.31和9.4.

  2. Purification and characterization of thermophilin T, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0040

    NARCIS (Netherlands)

    Aktypis, A.; Kalantzopoulos, G.; Huis Veld,in't J.H.J.; Brink, B. ten

    1998-01-01

    ACA-DC 0040 produced an antimicrobial agent, which was named thermophilin T, active against several lactic acid bacteria strains of different species and food spoilage bacteria, such as Clostridium sporogenes C22/10 and Cl. tyrobutyricum NCDO-1754. The crude antimicrobial compound is sensitive to pr

  3. Proton transfer in the K-channel analog of B-type Cytochrome c oxidase from Thermus thermophilus.

    Science.gov (United States)

    Woelke, Anna Lena; Wagner, Anke; Galstyan, Gegham; Meyer, Tim; Knapp, Ernst-Walter

    2014-11-04

    A key enzyme in aerobic metabolism is cytochrome c oxidase (CcO), which catalyzes the reduction of molecular oxygen to water in the mitochondrial and bacterial membranes. Substrate electrons and protons are taken up from different sides of the membrane and protons are pumped across the membrane, thereby generating an electrochemical gradient. The well-studied A-type CcO uses two different entry channels for protons: the D-channel for all pumped and two consumed protons, and the K-channel for the other two consumed protons. In contrast, the B-type CcO uses only a single proton input channel for all consumed and pumped protons. It has the same location as the A-type K-channel (and thus is named the K-channel analog) without sharing any significant sequence homology. In this study, we performed molecular-dynamics simulations and electrostatic calculations to characterize the K-channel analog in terms of its energetic requirements and functionalities. The function of Glu-15B as a proton sink at the channel entrance is demonstrated by its rotational movement out of the channel when it is deprotonated and by its high pKA value when it points inside the channel. Tyr-244 in the middle of the channel is identified as the valve that ensures unidirectional proton transfer, as it moves inside the hydrogen-bond gap of the K-channel analog only while being deprotonated. The electrostatic energy landscape was calculated for all proton-transfer steps in the K-channel analog, which functions via proton-hole transfer. Overall, the K-channel analog has a very stable geometry without large energy barriers.

  4. Production of rubusoside from stevioside by using a thermostable lactase from Thermus thermophilus and solubility enhancement of liquiritin and teniposide.

    Science.gov (United States)

    Nguyen, Thi Thanh Hanh; Jung, Seung-Jin; Kang, Hee-Kyoung; Kim, Young-Min; Moon, Young-Hwan; Kim, Misook; Kim, Doman

    2014-10-01

    Solubility is an important factor for achieving the desired plasma level of drug for pharmacological response. About 40% of drugs are not soluble in water in practice and therefore are slowly absorbed, which results in insufficient and uneven bioavailability and GI toxicity. Rubusoside (Ru) is a sweetener component in herbal tea and was discovered to enhance the solubility of a number of pharmaceutically and medicinally important compounds, including anticancer compounds. In this study, thirty-one hydrolyzing enzymes were screened for the conversion of stevioside (Ste) to Ru. Recombinant lactase from Thermus thermophiles which was expressed in Escherichia coli converted stevioside to rubusoside as a main product. Immobilized lactase was prepared and used for the production of rubusoside; twelve reaction cycles were repeated with 95.4% of Ste hydrolysis and 49 g L(-1) of Ru was produced. The optimum rubusoside synthesis yield was 86% at 200 g L(-1), 1200 U lactase. The purified 10% rubusoside solution showed increased water solubility of liquiritin from 0.98 mg mL(-1) to 4.70±0.12 mg mL(-1) and 0 mg mL(-1) to 3.42±0.11 mg mL(-1) in the case of teniposide.

  5. New biotechnological perspectives of a NADH oxidase variant from Thermus thermophilus HB27 as NAD+-recycling enzyme

    Directory of Open Access Journals (Sweden)

    Rocha-Martín Javier

    2011-11-01

    Full Text Available Abstract Background The number of biotransformations that use nicotinamide recycling systems is exponentially growing. For this reason one of the current challenges in biocatalysis is to develop and optimize more simple and efficient cofactor recycling systems. One promising approach to regenerate NAD+ pools is the use of NADH-oxidases that reduce oxygen to hydrogen peroxide while oxidizing NADH to NAD+. This class of enzymes may be applied to asymmetric reduction of prochiral substrates in order to obtain enantiopure compounds. Results The NADH-oxidase (NOX presented here is a flavoenzyme which needs exogenous FAD or FMN to reach its maximum velocity. Interestingly, this enzyme is 6-fold hyperactivated by incubation at high temperatures (80°C under limiting concentrations of flavin cofactor, a change that remains stable even at low temperatures (37°C. The hyperactivated form presented a high specific activity (37.5 U/mg at low temperatures despite isolation from a thermophile source. Immobilization of NOX onto agarose activated with glyoxyl groups yielded the most stable enzyme preparation (6-fold more stable than the hyperactivated soluble enzyme. The immobilized derivative was able to be reactivated under physiological conditions after inactivation by high solvent concentrations. The inactivation/reactivation cycle could be repeated at least three times, recovering full NOX activity in all cases after the reactivation step. This immobilized catalyst is presented as a recycling partner for a thermophile alcohol dehydrogenase in order to perform the kinetic resolution secondary alcohols. Conclusion We have designed, developed and characterized a heterogeneous and robust biocatalyst which has been used as recycling partner in the kinetic resolution of rac-1-phenylethanol. The high stability along with its capability to be reactivated makes this biocatalyst highly re-useable for cofactor recycling in redox biotransformations.

  6. Impact of process parameters on the sourdough microbiota, selection of suitable starter strains, and description of the novel yeast Cryptococcus thermophilus sp. nov.

    OpenAIRE

    Vogelmann, Stephanie Anke

    2013-01-01

    The microbiota of a ripe sourdough consists of lactic acid bacteria (LAB), especially of the genus Lactobacillus, and yeasts. Their composition is influenced by the interplay of species or strains, the kind of substrate as well as the process parameters temperature, dough yield, redox potential, refreshment time, and number of propagation steps (Hammes and Gänzle, 1997). As taste and quality of sourdough breads are mainly influenced by the fermentation microbiota, intense research has been fo...

  7. Detection and Homology Analysis of CRISPR in Streptococcus thermophilus%嗜热链球菌中CRISPR序列的检测与同源性分析

    Institute of Scientific and Technical Information of China (English)

    邓凯波; 霍贵成

    2013-01-01

    为探明内蒙古的8株嗜热链球菌的CRISPR,用PCR方法扩增了其CRISPR序列,并采用生物信息学方法分析和预测了重复序列(direct repeat,DR)的同源性及二级结构.结果表明:除S4只含有一个CRISPR结构外,其余7株嗜热链球菌均检测出3条CRISPR序列,远高于CRISPR database公布细菌中具有该结构的比例(46.4%),且分别具特异性的重复序列(DR1~DR3); CRISPR最长达2853bp,最短仅101bp.对DR的二级结构预测发现,DR1~DR3均能形成回文结构,但茎环大小会有差异;在同源性比对中发现,除多数同属或同种外,供试DR还与个别远缘菌种具有高同源性,这种现象证明了供试菌株的CRISPR序列同样存在的水平基因转移,并可能存在其他的进化进程.

  8. CRISPR Detection and Protospacer Prediction in Streptococcus thermophilus%嗜热链球菌CRISPR序列的检测及原间隔序列预测

    Institute of Scientific and Technical Information of China (English)

    李婉; 王娜娜; 张丹青; 霍贵成

    2016-01-01

    CRISPR基因座中的间隔序列能够提供特异性免疫使宿主得以对抗那些携带相同序列的入侵元件,本研究旨在预测实验室3株嗜热链球菌的原间隔序列,为探究其抗噬菌体机制奠定基础.本文检测了3株嗜热链球菌的CRISPR序列,预测嗜热链球菌CRISPR基因座的活性,构建重复序列的系统发育树,并对间隔序列进行同源性分析.结果显示供试菌S0含有3个CRISPR,S4仅含1个CRISPR,79含有4个CRISPR,CRISPR1基因座活性最高,CRISPR2基因座最不活跃.重复序列与标准菌株的相应重复序列高度保守,不同CRISPR的间隔序列在内容及数目上高度可变,它们的原间隔序列绝大部分来源于噬菌体,少数来源于质粒或染色体序列.供试菌79与嗜热链球菌MN-BM-A02及嗜热链球菌ASCC 1275的4个CRISPR序列均高度一致,推测其菌株同源性较高.验证了间隔序列是由宿主遭受噬菌体等外源基因元件侵染而获得的.

  9. Detection of CRSPR-Cas system in Streptococcus thermophilus%嗜热链球菌CRISPR-Cas系统的检测

    Institute of Scientific and Technical Information of China (English)

    李婉; 梁宏彰; 张丹青; 王娜娜; 唐雅茹; 李柏良; 霍贵成

    2016-01-01

    [目的]CRISPR-Cas系统为嗜热链球菌抵抗噬菌体等外源基因元件提供获得性免疫,分析NCBI中已公开发表全基因组序列的9株嗜热链球菌所含CRISPR-Cas系统的数目和类型,对实验室相应菌株的CRISPR-Cas系统进行检测.[方法]利用生物信息学方法对NCBI中9株已测序嗜热链球菌所含CRISPR-Cas系统进行分析,根据其Cas基因序列设计引物,对实验室嗜热链球菌菌株的Cas基因进行扩增、测序,分析实验室6株嗜热链球菌的CRISPR-Cas系统情况.[结果]9株标准菌株均含不同数目的CRISPR-Cas系统,其类型主要为Ⅱ-A型、Ⅲ-A型和Ⅰ-E型,各类型的标志Cas基因高度保守.6株供试菌中,S4仅含Cas9基因,其它5株均含有Cas9基因、Ca1O基因和Cas9*基因,79和KLDS3.0207还含有Cas3基因.[结论]可根据标准菌株高度保守的Cas基因设计引物,预测未知嗜热链球菌所含CRISPR-Cas系统的数目和类型.S4仅含1个Ⅱ-A型CRISPR-Cas系统,其它5株均含有2个Ⅱ-A型CRISPR-Cas系统和1个Ⅲ-A型CRISPR-Cas系统,此外,79和KLDS3.0207均含有1个Ⅰ-E型CRISPR-Cas系统.

  10. Crystal Structure of the Thermus thermophilus 16 S rRNA Methyltransferase RsmC in Complex with Cofactor and Substrate Guanosine

    Energy Technology Data Exchange (ETDEWEB)

    Demirci, H.; Gregory, S; Dahlberg, A; Jogl, G

    2008-01-01

    Post-transcriptional modification is a ubiquitous feature of ribosomal RNA in all kingdoms of life. Modified nucleotides are generally clustered in functionally important regions of the ribosome, but the functional contribution to protein synthesis is not well understood. Here we describe high resolution crystal structures for the N{sup 2}-guanine methyltransferase RsmC that modifies residue G1207 in 16 S rRNA near the decoding site of the 30 S ribosomal subunit. RsmC is a class I S-adenosyl-l-methionine-dependent methyltransferase composed of two methyltransferase domains. However, only one S-adenosyl-l-methionine molecule and one substrate molecule, guanosine, bind in the ternary complex. The N-terminal domain does not bind any cofactor. Two structures with bound S-adenosyl-l-methionine and S-adenosyl-l-homocysteine confirm that the cofactor binding mode is highly similar to other class I methyltransferases. Secondary structure elements of the N-terminal domain contribute to cofactor-binding interactions and restrict access to the cofactor-binding site. The orientation of guanosine in the active site reveals that G1207 has to disengage from its Watson-Crick base pairing interaction with C1051 in the 16 S rRNA and flip out into the active site prior to its modification. Inspection of the 30 S crystal structure indicates that access to G1207 by RsmC is incompatible with the native subunit structure, consistent with previous suggestions that this enzyme recognizes a subunit assembly intermediate.

  11. The influence of calcium on the initial adhesion of S-thermophilus to stainless steel under flow studied by metallurgical microscopy

    NARCIS (Netherlands)

    VanHoogmoed, CG; VanderMei, HC; Busscher, HJ

    1997-01-01

    Observation of microorganisms adhering to metal surfaces is more difficult than of those adhering to glass or translucent polymers and usually requires special techniques as e.g. epifluorescent microscopy, scanning electron microscopy or removal of adhering microorganisms followed by plating. In thi

  12. 嗜热链球菌抗噬菌体菌株的选育%Selection of bacteriophage-resistant mutants of Streptococcus thermophilus

    Institute of Scientific and Technical Information of China (English)

    冷一非; 赵述淼; 朱辉; 梁运祥

    2010-01-01

    研究以酸奶生产菌株嗜热链球菌S2为出发菌株.采用自然选育的方法筛选出其抗噬菌体突变株.获得4株生产性能较好的抗噬菌株KS21、KS22、KS23、KS24,溶源性检测其为非溶源菌.对4株抗性菌株进行20次传代和酸奶发酵实验,结果表明抗性稳定,其中KS23发酵酸奶产酸达109°T,凝乳时间与出发菌株相当.细胞全蛋白SDS-PAGE电泳分析显示突变菌株与出发菌株在某些蛋白表达上有所差异,可能是抗性产生的原因.

  13. Mecanismo de transferencia de protones de la enzima oxidasa multicobre de thermus thermophilus hb27 por cristalografía de rayos X No hay /

    OpenAIRE

    Serrano Posada, Hugo Javier

    2012-01-01

     tesis que para obtener el grado de Doctorado en Ciencias Bioquímicas, presenta Hugo Javier Serrano Posada ; asesor Enrique Rudiño Piñera114 páginas : ilustracionesDoctorado en Ciencias Bioquímicas UNAM, Instituto de Biotecnologia, 2012

  14. NCBI nr-aa BLAST: CBRC-BTAU-01-1304 [SEVENS

    Lifescience Database Archive (English)

    Full Text Available CBRC-BTAU-01-1304 ref|YP_004986.1| competence protein pilQ [Thermus thermophilus HB...27] gb|AAL37751.1|AF436067_5 putative secretin PilQ [Thermus thermophilus] gb|AAS81359.1| competence protein pilQ [Thermus thermophilus HB27] YP_004986.1 1.2 28% ...

  15. Scientific Opinion on the safety and efficacy of Probiotic LACTINA® (Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus bulgaricus, Lactobacillus lactis, Streptococcus thermophilus and Enterococcus faecium for chickens for fattening and piglets

    Directory of Open Access Journals (Sweden)

    EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP

    2013-04-01

    Full Text Available Probiotic LACTINA® is a feed additive consisting of six strains of lactic acid bacteria. In 2007 the European Food Safety Authority was requested to evaluate the safety and efficacy of the additive when used as a zootechnical additive (functional group: gut flora stabilisers in diets for chickens for fattening, piglets and pigs for fattening. At that time the FEEDAP Panel was able to conclude only on the safety for the environment. EFSA is now requested to assess the safety for the target animals and consumers, and the efficacy of the additive when added in diets for chickens for fattening at 5 x 108 - 9 x 109 CFU/kg feed and for piglets at 9 x 108 - 1 x 1010 CFU/kg feed. The identity of the six strains was established. As no antibiotic resistance of concern was detected and as five of the strains qualify for the Qualified Presumption of Safety approach to safety assessment, their use is presumed safe for target species and consumers. The Enterococcus faecium strain is not a recognised pathogen for animals and as the additive did not adversely affect growth of chickens or piglets, Probiotic LACTINA® is considered safe for the target species up to 1 x 1010 CFU/kg feed. The E. faecium strain does not contain marker genes typical of hospital-associated isolates responsible for clinical infections. The metabolic pathways of E. faecium are well known. Since no other harmful metabolites are expected and the additive does not contain excipients of concern, it is considered safe for consumers. Probiotic LACTINA® showed a potential to increase the body weight of suckling piglets when used at approximately 5 x 109 CFU/kg feed. The Panel could not conclude on the efficacy of Probiotic LACTINA® when used in diets for chickens for fattening or weaned piglets.

  16. Effects of strain properties and proportion of Streptococcus thermophilus to Lactobacillus delbrueckii subsp.bulgaricus on the quality of yoghurt%菌株性能及球杆菌比例对酸奶品质的影响

    Institute of Scientific and Technical Information of China (English)

    杜昭平; 刘鑫; 马成杰; 华宝珍; 马爱民

    2011-01-01

    Fermentation properties of individual strains and combination fermentation of S.t S1,S.t R1(Streptococcus thermophilus)and L.b L1(Lactobacillus delbrueckii subsp.bulgaricus)with different proportion were performed.The differences of fermentation time,viscosity,syneresis,postacidification and sensory evaluation of yoghurt with different combinations were analyzed.The results indicated that the growth rate of S.t S1 was slower than that of S.t R1,and the acidic rate was similar between each other,but the exopolysaccharide production and yoghurt viscosity of S.t S1 were better than that of S.t R1.The above mentioned properties of strain L.b L1 were inferior to that of S.t S1 and S.t R1.The yoghurt combinatively fermented by S.t S1 and L.b L1 with proportion of 100:1 was better than other combinations,the viscosity and syneresis of which was 0.549Pa·s and 2.5mL/10g respectively,and the acidity rose only 12°T after 15 days at 4℃.The properties and combination modes of strains are with significant influence on the quality of yoghurt.%分析测定了从某直投式发酵剂中分离的两株嗜热链球菌(Streptococcus thermophilus)S.t S1、S.t R1和一株保加利亚乳杆菌(Lactobacillus delbrueckii subsp.bulgaricus)L.bL1的发酵性能,并将球菌与杆菌以不同比例组合发酵,比较酸奶发酵时间、粘度、乳清析出、后酸化和感官评价差异。结果表明,嗜热链球菌S.tS1生长速度略慢于S.tR1,酸化速度相当,但S.tS1的胞外多糖产量和发酵乳粘度明显高于S.tR1,保加利亚乳杆菌L.bL1的上述性

  17. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

    OpenAIRE

    Xue Han; Zhe Yang; Xueping Jing; Peng Yu; Yingchun Zhang; Huaxi Yi; Lanwei Zhang

    2016-01-01

    19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). Then Streptococcus thermophilus zlw TM11 was combined with Lactobacillus delbrueckii subsp. bulgaricu...

  18. Draft Genome Sequence of Lactobacillus delbrueckii subsp. bulgaricus LBB.B5

    Science.gov (United States)

    Hajo, Karima; Lenoci, Leonardo; Bron, Peter A.; Dijkstra, Annereinou; Alkema, Wynand; Wels, Michiel; Siezen, Roland J.; Minkova, Svetlana; van Hijum, Sacha A. F. T.

    2016-01-01

    Lactobacillus delbrueckii subsp. bulgaricus LBB.B5 originates from homemade Bulgarian yogurt and was selected for its ability to form a strong association with Streptococcus thermophilus. The genome sequence will facilitate elucidating the genetic background behind the contribution of LBB.B5 to the taste and aroma of yogurt and its exceptional protocooperation with S. thermophilus.

  19. NCBI nr-aa BLAST: CBRC-OSAT-07-0033 [SEVENS

    Lifescience Database Archive (English)

    Full Text Available CBRC-OSAT-07-0033 ref|YP_145007.1| hypothetical protein TTHA1741 [Thermus thermophi...lus HB8] dbj|BAD71564.1| hypothetical protein [Thermus thermophilus HB8] YP_145007.1 0.64 28% ...

  20. NCBI nr-aa BLAST: CBRC-DSIM-02-0079 [SEVENS

    Lifescience Database Archive (English)

    Full Text Available CBRC-DSIM-02-0079 ref|YP_004065.1| hypothetical protein TTC0090 [Thermus thermophil...us HB27] gb|AAS80438.1| hypothetical protein TT_C0090 [Thermus thermophilus HB27] YP_004065.1 0.005 34% ...

  1. NCBI nr-aa BLAST: CBRC-MMUR-01-1020 [SEVENS

    Lifescience Database Archive (English)

    Full Text Available CBRC-MMUR-01-1020 ref|YP_144208.1| hypothetical protein TTHA0942 [Thermus thermophi...lus HB8] dbj|BAD70765.1| conserved hypothetical protein [Thermus thermophilus HB8] YP_144208.1 4.0 38% ...

  2. NCBI nr-aa BLAST: CBRC-OSAT-07-0033 [SEVENS

    Lifescience Database Archive (English)

    Full Text Available CBRC-OSAT-07-0033 ref|YP_005348.1| hypothetical protein TTC1379 [Thermus thermophil...us HB27] gb|AAS81721.1| hypothetical protein TT_C1379 [Thermus thermophilus HB27] YP_005348.1 2.4 28% ...

  3. NCBI nr-aa BLAST: CBRC-OCUN-01-0958 [SEVENS

    Lifescience Database Archive (English)

    Full Text Available CBRC-OCUN-01-0958 ref|YP_143927.1| hypothetical protein TTHA0661 [Thermus thermophi...lus HB8] dbj|BAD70484.1| hypothetical protein [Thermus thermophilus HB8] YP_143927.1 1e-04 31% ...

  4. NCBI nr-aa BLAST: CBRC-OCUN-01-0958 [SEVENS

    Lifescience Database Archive (English)

    Full Text Available CBRC-OCUN-01-0958 ref|YP_143304.1| hypothetical protein TTHA0038 [Thermus thermophi...lus HB8] dbj|BAD69861.1| hypothetical protein [Thermus thermophilus HB8] YP_143304.1 9e-05 30% ...

  5. NCBI nr-aa BLAST: CBRC-TBEL-01-0397 [SEVENS

    Lifescience Database Archive (English)

    Full Text Available CBRC-TBEL-01-0397 ref|YP_145234.1| competence protein ComEC [Thermus thermophilus H...B8] dbj|BAD71791.1| competence protein ComEC [Thermus thermophilus HB8] YP_145234.1 0.020 31% ...

  6. Diversity, Activity, and Evolution of CRISPR Loci in Streptococcus thermophilus▿ †

    OpenAIRE

    Horvath, Philippe; Romero, Dennis A.; Coûté-Monvoisin, Anne-Claire; Richards, Melissa; Deveau, Hélène; Moineau, Sylvain; Boyaval, Patrick; Fremaux, Christophe; Barrangou, Rodolphe

    2007-01-01

    Clustered regularly interspaced short palindromic repeats (CRISPR) are hypervariable loci widely distributed in prokaryotes that provide acquired immunity against foreign genetic elements. Here, we characterize a novel Streptococcus thermophilus locus, CRISPR3, and experimentally demonstrate its ability to integrate novel spacers in response to bacteriophage. Also, we analyze CRISPR diversity and activity across three distinct CRISPR loci in several S. thermophilus strains. We show that both ...

  7. Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

    OpenAIRE

    2016-01-01

    The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus thermophilus and stored at refrigerated temperature. During fermentation, pH was decreased whereas titratable aicidity and viable cell counts of L. acidophilus and S. thermophilus were increased. The composition of yogurt samples was measured on day 1,...

  8. Antibiotic resistance of lactic acid bacteria isolated from Chinese yogurts.

    Science.gov (United States)

    Zhou, N; Zhang, J X; Fan, M T; Wang, J; Guo, G; Wei, X Y

    2012-09-01

    The aim of this study was to evaluate the susceptibility of 43 strains of lactic acid bacteria, isolated from Chinese yogurts made in different geographical areas, to 11 antibiotics (ampicillin, penicillin G, roxithromycin, chloramphenicol, tetracycline, chlortetracycline, lincomycin, kanamycin, streptomycin, neomycin, and gentamycin). The 43 isolates (18 Lactobacillus bulgaricus and 25 Streptococcus thermophilus) were identified at species level and were typed by random amplified polymorphic DNA analysis. Thirty-five genotypically different strains were detected and their antimicrobial resistance to 11 antibiotics was determined using the agar dilution method. Widespread resistance to ampicillin, chloramphenicol, chlortetracycline, tetracyclines, lincomycin, streptomycin, neomycin, and gentamycin was found among the 35 strains tested. All of the Strep. thermophilus strains tested were susceptible to penicillin G and roxithromycin, whereas 23.5 and 64.7% of Lb. bulgaricus strains, respectively, were resistant. All of the Strep. thermophilus and Lb. bulgaricus strains were found to be resistant to kanamycin. The presence of the corresponding resistance genes in the resistant isolates was investigated through PCR, with the following genes detected: tet(M) in 1 Lb. bulgaricus and 2 Strep. thermophilus isolates, ant(6) in 2 Lb. bulgaricus and 2 Strep. thermophilus isolates, and aph(3')-IIIa in 5 Lb. bulgaricus and 2 Strep. thermophilus isolates. The main threat associated with these bacteria is that they may transfer resistance genes to pathogenic bacteria, which has been a major cause of concern to human and animal health. To our knowledge, the aph(3')-IIIa and ant(6) genes were found in Lb. bulgaricus and Strep. thermophilus for the first time. Further investigations are required to analyze whether the genes identified in Lb. bulgaricus and Strep. thermophilus isolates might be horizontally transferred to other species.

  9. Fermentation Characteristics of Lactobacillus delbrueckii subsp, bulgaricus Co-cultured with Different Streptococcus thermophilus Strains%不同发酵特性的嗜热链球菌与保加利亚乳杆菌共发酵的特性

    Institute of Scientific and Technical Information of China (English)

    李莎; 马成杰; 徐志平; 徐爱才; 华宝珍

    2015-01-01

    为探究具有不同优良性状的嗜热链球菌株与保加利亚乳杆菌株共发酵的特性,用产酸快的嗜热链球菌StCH-1菌株和产黏好的嗜热链球菌StTA040菌株与保加利亚乳杆菌Lb0925B菌株组合,测定其组合菌株的发酵性能.通过实验发现组合菌株发酵速率均比单菌株发酵速率快,其中含有嗜热链球菌StCH-1的组合菌株发酵速率较快,而含有嗜热链球菌StTA040的组合菌株的胞外多糖产量较高,发酵乳的黏度较高,持水力较强;三组分发酵剂的发酵速率快,发酵乳在贮藏期间黏度高,持水力强,通过感官分析得出三组分发酵剂制得的发酵乳的口感和风味最佳.

  10. 嗜热链球菌产乙醛关键功能基因在发酵乳后熟期动态表达分析%Dynamic expression analysis of key functional gene of acetaldehyde production of Streptococcus thermophilus in after-ripening period of yogurt

    Institute of Scientific and Technical Information of China (English)

    乌仁图雅; 于洁; 王宏梅; 秦艳婷; 德亮亮; 刘文俊; 张和平; 孟和毕力格

    2014-01-01

    研究3株具有不同产乙醛特性的嗜热链球菌,在发酵牛乳后熟期(贮藏初期0~48 h)内,采用乙醛试剂盒测定发酵乳乙醛含量,并选取嗜热链球菌中与乙醛形成相关的功能基因pdc(Pyruvate decarboxylase)、ald(Acetaldehyde dehydrogenase)、pfl(Pyruvate formate-lyase)及lld(Lactate dehydrogenase)进行q-PCR定量分析;结合发酵乳乙醛含量的表型数据,阐明这些基因对发酵乳乙醛含量的影响.结果表明,3株嗜热链球菌中pdc、ald及pfl基因表达量随着乙醛含量的增加而升高,促进发酵乳乙醛生成;而lld基因在不同菌株中有明显的表达差异,为高、中产乙醛菌株提供了乙醛的生成前体物丙酮酸,而低产乙醛菌株中,将大量丙酮酸催化生成了乳酸,从而使得发酵乳乙醛含量较低.

  11. 发酵乳后熟期间嗜热链球菌和保加利亚乳杆菌产乙醛特性%Acetaldehyde-Producing Properties of Streptococcus thermophilus and Lactobacillus bulgaricus in Fermented Milk during Post-Ripening

    Institute of Scientific and Technical Information of China (English)

    白娜; 于洁; 王宏梅; 乌仁图雅; 秦艳婷; 扎木苏; 刘文俊; 孟和毕力格; 张和平

    2014-01-01

    目的:分析嗜热链球菌和保加利亚乳杆菌在发酵乳后熟期间产乙醛特性,并研究乙醛合成与其关键调控基因表达量之间的关系.方法:以传统发酵乳制品中筛选出的具有优良发酵特性的嗜热链球菌和保加利亚乳杆菌为研究对象,将各试验菌株在复原全脂乳中进行单菌发酵,发酵结束后(pH4.5~4.6)于4℃冷藏后熟,测定48 h内发酵乳中的乙醛含量;采用反转录定量PCR技术检测乙醛合成关键调控基因pdc、pdh、ald、ldh的表达特征.结果:6株嗜热链球菌产乙醛量介于2.59~14.53 μg/g之间,6株保加利亚乳杆菌产乙醛量介于9.17~39.45 μg/g之间;乙醛合成量随着基因pdc、ald及pdh表达量的升高而增加,而与基因ldh的表达量呈负相关.结论:发酵乳后熟期间嗜热链球菌和保加利亚乳杆菌不同菌种、不同菌株乙醛产量差异显著,相同菌株在不同后熟时间产乙醛量差异明显,存在菌株特异性和时序变异性;调控基因pdc、pdh及ald具有促进乙醛合成的作用,基因ldh的表达不利于乙醛含量的积累.

  12. Production of Synbiotic Yogurt-Like Using Indigenous Lactic Acid Bacteria as Functional Food

    Directory of Open Access Journals (Sweden)

    M. Astawan

    2012-04-01

    Full Text Available Yoghurt is a product of fermented milk using Lactobacillus bulgaricus and Streptococcus thermophilus as culture starter. Indigenous probiotic lactic acid bacteria, Lactobacillus plantarum 2C12 or Lactobacillus acidophilus 2B4, were applied in the making of functional synbiotic yoghurt-like with 5% of fructo-oligosaccharide (FOS as a prebiotic source. The aim of this study was to determine the best formula of functional synbiotic yoghurt-like among four formulas: F1 (L. bulgaricus + S. thermophilus, F2 (L. bulgaricus + S. thermophilus + L. plantarum 2C12, F3 (L. bulgaricus+ S. thermophilus + L. acidophilus 2B4, and F4 (L. bulgaricus + S. thermophilus + L. plantarum 2C12 + L. acidophilus 2B4 to be choosen and followed detection of it’s flavor to improve the product quality and consumer acceptance. The results showed that the F3 synbiotic yogurt made from mixed culture L. bulgaricus, S. thermophilus, and L. acidophilus 2B4 had the highest antibacterial effect against Enteropathogenic Escherichia coli (EPEC. Addition of 1.75% natural corn starch as a stabilizer produced optimum improvement in yoghurt consistency and minimize whey separation. Result of sensory evaluation indicated that the yoghurt with addition of 1% strawberry flavor and 0.1% vanilla flavor were ranked at first and second. Yoghurts were still good to be consumed after 15 d storage period at the refrigeration temperature (10 oC.

  13. A two-host fosmid system for functional screening of (meta)genomic libraries from extreme thermophiles.

    Science.gov (United States)

    Angelov, Angel; Mientus, Markus; Liebl, Susanne; Liebl, Wolfgang

    2009-05-01

    A new cloning system is described, which allows the construction of large-insert fosmid libraries in Escherichia coli and the transfer of the recombinant libraries to the extreme thermophile Thermus thermophilus via natural transformation. Libraries are established in the thermophilic host by site-specific chromosomal insertion of the recombinant fosmids via single crossover or double crossover recombination at the T. thermophilus pyr locus. Comparative screening of a fosmid library constructed from genomic DNA from the thermophilic spirochaete, Spirochaeta thermophila, for clones expressing thermoactive xylanase activity revealed that 50% of the fosmids that conferred xylanase activity upon the corresponding T. thermophilus transformants did not give rise to xylanase-positive E. coli clones, indicating that significantly more S. thermophila genes are functionally expressed in T. thermophilus than in E. coli. The novel T. thermophilus host/vector system may be of value for the construction and functional screening of recombinant DNA libraries from individual thermophilic or extremely thermophilic organisms as well as from complex metagenomes isolated from thermophilic microbial communities.

  14. Thermostabilization of desulfurization enzymes from Rhodococcos sp. IGTS8. Final technical report

    Energy Technology Data Exchange (ETDEWEB)

    John J. Kilbane II

    2000-12-15

    The objective of this project was to develop thermophilic cultures capable of expressing the desulfurization (dsz) operon of Rhodococcus sp. IGTS8. The approaches taken in this project included the development of plasmid and integrative expression vectors that function well in Thermus thermophilus, the cloning of Rhodococcus dsz genes in Thermus expression vectors, and the isolation of bacterial cultures that express the dsz operon at thermophilic temperatures. This project has resulted in the development of plasmid and integrative expression vectors for use in T. thermophilus. The dsz genes have been expressed at moderately thermophilic temperatures (52 C) in Mycobacterium phlei and at temperatures as high as 72 C in T. thermophilus. The tools and methods developed in this project will be generally useful for the expression of heterologous genes in Thermus. Key developments in the project have been the isolation of a Mycobacterium phlei culture capable of expressing the desulfurization operon at 52 C, development of plasmid and integrative expression vectors for Thermus thermophilus, and the development of a host-vector system based on the malate dehydrogenase gene that allows plasmids to be stably maintained in T. thermophilus and provides a convenient reporter gene for the accurate quantification of gene expression. Publications have been prepared regarding each of these topics; these preprints are included.

  15. Produção de proteina unicelular a partir de soro de queijo por Lactobacillus bulgaricus e Streptococus ther mophilus

    OpenAIRE

    Perez Barinotto, Moises Eugenio

    1995-01-01

    Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias O soro de queijo em pó reconstituído e com hidrolizado protéico do próprio soro foi utilizado para a produção de proteína unicelular por fermentação em batelada durante 26 horas com Lactobacillus bulgaricus, Streptococcus thermophilus e a mistura de ambos. O pH foi mantido a 6,2 para os cultivos de Streptococcus thermophilus e cultivo misto e 5,6 para Lactobacillus bulgaricus. As temperaturas utili...

  16. Biochemical Characteristics and Viability of Probiotic and Yogurt Bacteria in Yogurt during the Fermentation and Refrigerated Storage

    Directory of Open Access Journals (Sweden)

    F Sarvari

    2014-09-01

    Full Text Available This research aimed to investigate the viability of probiotic bacteria (Lactobacillus acidophilus LA-5 and Bifidobacterium lactis BB-12 and yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in yogurt during the fermentation, immediately after fermentation and during refrigerated storage (21 d, 4˚C. Also the biochemical characteristics of milk as affected by the commercial 4-strain mixed starter culture were investigated. Storage time affected the viability of all bacterial species. The concentration of lactic acid during the fermentation increased in parallel with the titrable acidity, and the concentration of acetic acid was proportional to the viability of Bifidobacterium lactis. The acetaldehyde level was decreased in the yogurt from day 0 up to the end of the storage. Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus were multiplied considerably during the fermentation. Streptococcus thermophilus could maintain its viability to the highest level, but Lactobacillus delbrueckii ssp. bulgaricus lost its viability rapidly during the cold storage compared to Streptococcus thermophilus. The multiplication and viability of probiotic bacteria were also influenced by the associative strains and species of yogurt organisms. Bifidobacteria counts were satisfactory. The loss of viability for bifidobacteria was gradual and steady during the storage, and they showed good stability during the storage as compared to Lactobacillus acidophilus.

  17. Influence of ions on growth and production of exopolysaccharides by Lactobacillus delbrueckii subsp. bulgaricus NCFB 2772

    NARCIS (Netherlands)

    Grobben, G.J.; Boels, I.C.; Sikkema, J.; Smith, M.R.; Bont, de J.A.M.

    2000-01-01

    Several lactic acid bacteria produce exopolysaccharides (EPS), either attached to the cell wall or excreted into the environment as slime material. EPS produced by Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) and Streptococcus thermophilus play an important role in improving the text

  18. EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) Scientific Opinion on the substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and

    DEFF Research Database (Denmark)

    Tetens, Inge

    substantiation of a health claim related to a combination of Bifidobacterium longum LA 101, Lactobacillus helveticus LA 102, Lactococcus lactis LA 103 and Streptococcus thermophilus LA 104 and improves stools frequency. The food that is the subject of the health claim is a combination of B. longum LA 101, L...

  19. Effect of the vitamin B12-binding protein haptocorrin present in human milk on a panel of commensal and pathogenic bacteria

    DEFF Research Database (Denmark)

    Roager, Henrik Munch; Laursen, Martin Frederik; Lildballe, Dorte L.

    2011-01-01

    the growth of S. thermophilus and the pathogenic strains L. monocytogenes LO28, L. monocytogenes 4446 and L. monocytogenes 7291, but the inhibition could not be ascribed to haptocorrin. Human apo-haptocorrin inhibited the growth of only a single bacterial strain (Bifidobacterium breve), while porcine holo...

  20. Argonaute of the archaeon Pyrococcus furiosus is a DNA-guided nuclease that targets cognate DNA

    NARCIS (Netherlands)

    Swarts, D.C.; Hegge, J.W.; Hinojo, Ismael; Shiimori, Masami; Ellis, Michael A.; Dumrongkulraksa, Justin; Terns, Rebecca M.; Terns, Michael P.; Oost, Van Der John

    2015-01-01

    Functions of prokaryotic Argonautes (pAgo) have long remained elusive. Recently, Argonautes of the bacteria Rhodobacter sphaeroides and Thermus thermophilus were demonstrated to be involved in host defense. The Argonaute of the archaeon Pyrococcus furiosus (PfAgo) belongs to a different branch in

  1. Structure of branching enzyme- and amylomaltase modified starch produced from well-defined amylose to amylopectin substrates

    DEFF Research Database (Denmark)

    Sorndecha, Waraporn; Sagnelli, Domenico; Meier, Sebastian

    2016-01-01

    Thermostable branching enzyme (BE, EC 2.4.1.18) from Rhodothermus obamensis in combination with amylomaltase (AM, EC 2.4.1.25) from Thermus thermophilus was used to modify starch structure exploring potentials to extensively increase the number of branch points in starch. Amylose is an important...

  2. Engineering a selectable marker for hyperthermophiles

    NARCIS (Netherlands)

    Brouns, S.J.J.; Wu, H.; Akerboom, A.P.; Turnbull, A.P.; Vos, de W.M.; Oost, van der J.

    2005-01-01

    Limited thermostability of antibiotic resistance markers has restricted genetic research in the field of extremely thermophilic Archaea and bacteria. In this study, we used directed evolution and selection in the thermophilic bacterium Thermus thermophilus HB27 to find thermostable variants of a ble

  3. The Incidence of Necrotizing Enterocolitis Is Increased Following Probiotic Administration to Preterm Pigs

    DEFF Research Database (Denmark)

    Cilieborg, Malene Skovsted; Thymann, Thomas; Siggers, Richard

    2011-01-01

    in the immediate postnatal period. Just after birth, caesarean-delivered preterm pigs were inoculated with Lactobacillus paracasei, Bifidobacteria animalis, and Streptococcus thermophilus (total 2.4 x 1010/d) either as live (ProLive, n = 14) or gamma-irradiated dead bacteria (ProDead, n = 12) and compared...

  4. Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods (video article)

    NARCIS (Netherlands)

    Westerik, N.; Wacoo, A. P.; Sybesma1, W.; Kort, R.

    2016-01-01

    A novel dried bacterial consortium of Lactobacillus rhamnosus yoba 2012 and Streptococcus thermophilus C106 is cultured in 1 L of milk. This fresh starter can be used for the production of fermented milk and other fermented foods either at home or at small-scale in rural settings. For the fresh star

  5. Deposition efficiency and reversibility of bacterial adhesion under flow

    NARCIS (Netherlands)

    Meinders, JM; vanderMei, HC; Busscher, HJ

    1995-01-01

    The deposition efficiencies and reversibilities of bacterial adhesion (Staphylococcus epidermidis HBH2 169, Acinetobacter calcoaceticus RAG-1, and Streptococcus thermophilus B) on different substratum surfaces under flow were determined using real-time in situ image analysis. For each combination of

  6. BIOSURFACTANT PRODUCTION BY THERMOPHILIC DAIRY STREPTOCOCCI

    NARCIS (Netherlands)

    BUSSCHER, HJ; NEU, TR; VANDERMEI, HC

    1994-01-01

    Biosurfactant production of eight Streptococcus thermophilus strains, isolated from heat exchanger plates in the downstream side of the regenerator section of pasteurizers in the dairy industry has been measured using axisymmetric drop shape analysis by profile (ADSA-P). Strains were grown in M17 br

  7. Response surface optimization of the medium components for the production of biosurfactants by probiotic bacteria

    NARCIS (Netherlands)

    Rodrigues, L; Teixeira, J; Oliveira, R; van der Mei, HC

    2006-01-01

    Optimization of the medium for biosurfactants production by probiotic bacteria (Lactococcus lactis 53 and Streptococcus thermophilus A) was carried out using response surface methodology. Both biosurfactants were proved to be growth-associated, thus the desired response selected for the optimization

  8. Biosurfactants from thermophilic dairy streptococci and their potential role in the fouling control of heat exchanger plates

    NARCIS (Netherlands)

    Busscher, HJ; vanderKuijlBooij, M; vanderMei, HC

    1996-01-01

    Recent work on biosurfactant release by thermophilic dairy streptococci is reviewed, There is a suggestion that Streptococcus thermophilus isolates may release biosurfactants that stimulate detachment of already-adhering cells and leave an anti-adhesive coating on a substratum. A previously publishe

  9. Efeito do teor de sólidos e da concentração de sacarose na acidificação, firmeza e viabilidade de bactérias do iogurte e probióticas em leite fermentado Effect of total solids and sucrose contents on acidity, firmness and viability of yogurt and probiotic bacteria in fermented milk

    Directory of Open Access Journals (Sweden)

    Maricê N. Oliveira

    2003-12-01

    Full Text Available Doze lotes de leites fermentados foram preparados a 42ºC nos quais as variáveis estudadas foram o teor de sólidos totais (12 e 15%, o teor de sacarose (0% e 8% e o tipo de co-cultura (Streptococcus thermophilus e Lactobacillus delbrueckii subsp. bulgaricus ; Streptococcus thermophilus e Lactobacillus acidophilus ; Streptococcus thermophilus e Lactobacillus rhamnosus. Parâmetros cinéticos para a diminuição do pH até 4,5 foram calculados. Determinações físico-químicas e microbiológicas foram realizadas após um e sete dias de armazenamento dos produtos a 4ºC. Com o aumento do teor de sólidos totais e adição de sacarose, a atividade de água do leite diminuiu e o tempo para atingir pH 4,5 variou conforme a co-cultura empregada. Os leites fermentados por S. thermophilus e L. acidphilus (STLA apresentaram pós-acidificação mais acentuada. Aqueles fermentados por S. thermophilus e L. rhamnosus (STLR foram mais estáveis. Os leites contendo maiores teores de sólidos totais foram aqueles com maior acidez total independente da co-cultura usada. Com o aumento do teor de sacarose e de sólidos solúveis houve um aumento da firmeza usando-se as co-culturas STLR e STLA. Após sete dias, o número de bactérias do iogurte e as probióticas não variou significativamente. Em todos os lotes, o número de bactérias probióticas ficou acima do sugerido pela literatura.Twelve batches of fermented milk were prepared at 42ºC where the studied variables were total solids content (12 and 15%, sucrose concentration (0 and 8%, and co-culture type (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus ; Streptococcus thermophilus and Lactobacillus acidophilus ; Streptococcus thermophilus and Lactobacillus rhamnosus. Kinetic parameters to decrease pH until 4.5 were calculated. Physico-chemical and microbiological determinations were carried out on products after 1 and 7 days of storage at 4ºC. The increase in total solids and

  10. Genomics of Streptococcus salivarius, a major human commensal.

    Science.gov (United States)

    Delorme, Christine; Abraham, Anne-Laure; Renault, Pierre; Guédon, Eric

    2015-07-01

    The salivarius group of streptococci is of particular importance for humans. This group consists of three genetically similar species, Streptococcus salivarius, Streptococcus vestibularis and Streptococcus thermophilus. S. salivarius and S. vestibularis are commensal organisms that may occasionally cause opportunistic infections in humans, whereas S. thermophilus is a food bacterium widely used in dairy production. We developed Multilocus sequence typing (MLST) and comparative genomic analysis to confirm the clear separation of these three species. These analyses also identified a subgroup of four strains, with a core genome diverging by about 10%, in terms of its nucleotide sequence, from that of S. salivarius sensu stricto. S. thermophilus species displays a low level of nucleotide variability, due to its recent emergence with the development of agriculture. By contrast, nucleotide variability is high in the other two species of the salivarius group, reflecting their long-standing association with humans. The species of the salivarius group have genome sizes ranging from the smallest (∼ 1.7 Mb for S. thermophilus) to the largest (∼ 2.3 Mb for S. salivarius) among streptococci, reflecting genome reduction linked to a narrow, nutritionally rich environment for S. thermophilus, and natural, more competitive niches for the other two species. Analyses of genomic content have indicated that the core genes of S. salivarius account for about two thirds of the genome, indicating considerable variability of gene content and differences in potential adaptive features. Furthermore, we showed that the genome of this species is exceptionally rich in genes encoding surface factors, glycosyltransferases and response regulators. Evidence of widespread genetic exchanges was obtained, probably involving a natural competence system and the presence of diverse mobile elements. However, although the S. salivarius strains studied were isolated from several human body-related sites

  11. 益生菌豆乳发酵剂的筛选%Screening of probiotic strain of soymilk fermentation starter culture

    Institute of Scientific and Technical Information of China (English)

    包艳; 苏芳; 董喜梅; 姚国强; 王水泉; 张和平

    2011-01-01

    To produce fermented soy milk with favorable taste and sensory properties, L. Plantarum IMAU10156 and L. Plantarum IMAU60042 was repectively combined with L. Acidophilum S21-1, S. Thermophilus S21-2, B. Animalis L01-1 for soy milk fermnetation. The initial inoculation were lxl07 cfu/mL and then subjected to fermentation at 42 'C followed with a 4 °C storage for evaluation of viable counts, pH value, TA, viscosity, syneresis and sensory assessment (Id storage). The results showed that fermented soy milk in the L. Plantarum IMAU10156 and S. Thermophilus S21-2, L. Plantarum IMAU60042 and S. Thermophilus S21-2 group was of better fermented characteristic and pleasing aroma of beans, moderate sweet and great appearance plus with 6h short fermentation time, indicating that it is a promising potential starter cuture for probiotic soy milk fermentation.%为生产出具有良好风味和感官特性的发酵豆乳,选用Lacobacillus plantarum IMAU10156和L.IMAU60042分别与Lacbobacillus acidophilum S21-1,Streptococcus thermophilus S21-2,Bifidobacterium animalis L01-1复合发酵豆乳,接种量分别为1×107 mL-1,于42 °C发酵和4℃贮藏期间测定菌落总数、pH值、滴定酸度、黏度及脱水收缩性指标,并在贮藏1d进行感官鉴评.结果表明,L.plantarum IMAU10156与S.thermophilus S21-2,L.plantarum IMAU60042与S.thermophilus S21-2复合具有良好的发酵特性,在6h即可到达发酵终点,发酵豆乳产品具有纯正的豆乳发酵香味、酸甜适口、组织状态良好等特点,是两组具有开发价值的益生菌豆乳发酵剂.

  12. Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.

    Science.gov (United States)

    Ramchandran, L; Shah, N P

    2009-03-01

    The aim of this study was to examine the influence of using exopolysaccharide (EPS) producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-I converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4 degrees C for 28 d. The use of an EPS-producing strain of S. thermophilus did not have influence on pH, lactic acid content, or the angiotensin-I converting enzyme-inhibition activity of low-fat yogurt. However, EPS showed a protective effect on the survival of Lactobacillus delbrueckii ssp. bulgaricus. Presence of EPS reduced the firmness, spontaneous whey separation, yield stress, and hysteresis loop area but not the consistency and flow behavior index of low-fat yogurt.

  13. Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt.

    Science.gov (United States)

    Martin, F; Cachon, R; Pernin, K; De Coninck, J; Gervais, P; Guichard, E; Cayot, N

    2011-02-01

    The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pentane-2,3-dione). The Eh of the medium influences aroma production in yogurt by modifying the metabolic pathways of Lb. bulgaricus and Strep. thermophilus. The use of Eh as a control parameter during yogurt production could permit the control of aroma formation.

  14. 羊胎水解液乳酸菌发酵菌种的选择

    Institute of Scientific and Technical Information of China (English)

    苏晔; 魏泓; 等

    2002-01-01

    通过研究嗜酸乳杆菌(Lactobacillus acidophilus)1.1854;乳酸乳球菌(Lactobacillus)11454;短乳杆菌(Lactobacillus brevis)1.12;干酪乳杆菌干酪亚种(Lactobacillus casei)1.62;嗜热链球菌(Lactobacillus Streptococcus thermophilus)1.1855;植物乳杆菌9Lactobacillus plantarum)6种菌种对羊胎水解液菌发酵活力、双菌发酵活力、活菌数及风味的影响,确定了乳酸菌发酵羊水解液的最适菌种组合为嗜酸乳杆菌(Lactobacillus acidophilus)1.1854与嗜热链球菌(Lactobacillus Streptococ-cus thermophilus)1.1855。

  15. Microstructure and Textural Properties of Yoghurts Produced by Exopolysaccharides- Producing Starter Cultures

    DEFF Research Database (Denmark)

    Zhang, Lanjun

    Exopolysaccharides (EPS) play a central role in contributing to desired sensory characteristics to yoghurts when they are synthesized in situ by lactic acid bacterial (LAB) during fermentation. The mechanisms of how the EPS affect the textural properties of yoghurts still are not clear. In order......) when these three fluorescent dyes were combined together in a yoghurt sample. Use of phosphate-buffered saline supplemented with CaCl2 and MgCl2 (PBS-Ca-Mg buffer, pH 7.4) preserved the binding affinities of both lectins of ConA and WGA to EPS under acidic conditions. The newly developed method of EPS...... Streptococcus thermophilus (ST) and one strain Lactobacillus delbrueckii ssp. bulgaricus (LB). Two Lb. bulgaricus strains were used in combination with two S. thermophilus strains. The choice of ST strain was the major determinant for the rheological properties of the yoghurts, since one of the ST strains...

  16. Antibiotic susceptibility of different lactic acid bacteria strains.

    Science.gov (United States)

    Karapetkov, N; Georgieva, R; Rumyan, N; Karaivanova, E

    2011-12-01

    Five lactic acid bacteria (LAB) strains belonging to species Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis and Streptococcus thermophilus were tested for their susceptibility to 27 antibiotics. The minimum inhibitory concentrations of each antimicrobial were determined using a microdilution test. Among the strains a high susceptibility was detected for most of the cell-wall synthesis inhibitors (penicillins, cefoxitin and vancomycin) and resistance toward inhibitors of DNA synthesis (trimethoprim/sulfonamides and fluoroquinolones). Generally, the Lactobacillus strains were inhibited by antibiotics such as chloramphenicol, erythromycin and tetracycline at breakpoint levels lower or equal to the levels defined by the European Food Safety Authority. Despite the very similar profile of S. thermophilus LC201 to lactobacilli, the detection of resistance toward erythromycin necessitates the performance of additional tests in order to prove the absence of transferable resistance genes.

  17. Development of a non-dairy probiotic fermented product based on almond milk and inulin

    OpenAIRE

    Bernat Pérez, Neus; Cháfer Nácher, María Teresa; Chiralt Boix, Mª Amparo; González Martínez, María Consuelo

    2015-01-01

    A new fermented almond milk that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus reuteri and Streptococcus thermophilus was studied by using a Central Composite design with response surface methodology, and different factors (glucose, fructose, inulin and starters) were optimised to assure high probiotic survivals in the final product. The optimal formulat...

  18. Regulatory RNAs in the Less Studied Streptococcal Species: from Nomenclature to Identification

    Directory of Open Access Journals (Sweden)

    Mohamed Amine Zorgani

    2016-07-01

    Full Text Available Streptococcal species are Gram-positive bacteria involved in severe and invasive diseases in humans and animals. Although this group includes different pathogenic species involved in life-threatening infections for humans, it also includes beneficial species, such as Streptococcus thermophilus, which is used in yogurt production. In bacteria virulence factors are controlled by various regulatory networks including regulatory RNAs. For clearness and to develop logical thinking, we start this review with a revision of regulatory RNAs nomenclature. Previous reviews are mostly dealing with Streptococcus pyogenes and Streptococcus pneumoniae regulatory RNAs. We especially focused our analysis on regulatory RNAs in Streptococcus agalactiae, Streptococcus mutans, Streptococcus thermophilus and other less studied Streptococcus species. Although S. agalactiae RNome remains largely unknown, sRNAs (small RNAs are supposed to mediate regulation during environmental adaptation and host infection. In the case of S. mutans, sRNAs are suggested to be involved in competence regulation, carbohydrate metabolism and Toxin-Antitoxin systems. A new category of miRNA-size small RNAs (msRNAs was also identified for the first time in this species. The analysis of S. thermophilus sRNome shows that many sRNAs are associated to the bacterial immune system known as CRISPR-Cas system. Only few of the other different Streptococcus species have been the subject of studies pointed toward the characterization of regulatory RNAs. Finally, understanding bacterial sRNome can constitute one step forward to the elaboration of new strategies in therapy such as substitution of antibiotics in the management of S. agalactiae neonatal infections, prevention of S. mutans dental caries or use of S. thermophilus CRISPR-Cas system in genome editing applications.

  19. Bacteriocin production by strain Lactobacillus delbrueckii ssp. bulgaricus BB18 during continuous prefermentation of yogurt starter culture and subsequent batch coagulation of milk.

    Science.gov (United States)

    Simova, E D; Beshkova, D M; Angelov, M P; Dimitrov, Zh P

    2008-06-01

    By screening for bacteriocin-producing lactic acid bacteria of 1,428 strains isolated from authentic Bulgarian dairy products, Lb. bulgaricus BB18 strain obtained from kefir grain was selected. Out of 11 yogurt starters containing Lb. bulgaricus BB18 and S. thermophilus strains resistant to bacteriocin secreted by Lb. bulgaricus BB18 a yogurt culture (S. thermophilus 11A+Lb. bulgaricus BB18) with high growth and bacteriocinogenic activity in milk was selected. Continuous (pH-stat 5.7) prefermentation processes were carried out in milk at 37 degrees C in a 2l MBR bioreactor (MBR AG, Zurich, Switzerland) with an IMCS controller for agitation speed, temperature, dissolved oxygen, CO2 and pH. Prefermented milk with pH 5.7 coagulated in a thermostat at 37 degrees C until pH 4.8-4.9. S. thermophilus 11A and Lb. bulgaricus BB18 grew independently in a continuous mode at similar and sufficiently high-dilution rates (D=1.83 h(-1)-S. thermophilus 11A; D=1.80 h(-1)-Lb. bulgaricus BB18). The yogurt cultures developed in a stream at a high-dilution rate (D=2.03-2.28 h(-1)). The progress of both processes (growth and bacteriocin production) depended on the initial ratio between the two microorganisms. The continuous prefermentation process promoted conditions for efficient fermentation and bacteriocinogenesis of the starter culture during the batch process: strong reduction of the times for bacteriocin production and coagulation of milk (to 4.5-5.0 h); high cell productivity (lactobacilli-4x10(12) CFU ml(-1), streptococci-6x10(12) CFU ml(-1)); high productivity of bacteriocins (4,500 BU ml(-1))-1.7 times higher than the bacteriocinogenic activity of the batch starter culture.

  20. Concentric-flow electrokinetic injector enables serial crystallography of ribosome and photosystem II.

    Science.gov (United States)

    Sierra, Raymond G; Gati, Cornelius; Laksmono, Hartawan; Dao, E Han; Gul, Sheraz; Fuller, Franklin; Kern, Jan; Chatterjee, Ruchira; Ibrahim, Mohamed; Brewster, Aaron S; Young, Iris D; Michels-Clark, Tara; Aquila, Andrew; Liang, Mengning; Hunter, Mark S; Koglin, Jason E; Boutet, Sébastien; Junco, Elia A; Hayes, Brandon; Bogan, Michael J; Hampton, Christina Y; Puglisi, Elisabetta V; Sauter, Nicholas K; Stan, Claudiu A; Zouni, Athina; Yano, Junko; Yachandra, Vittal K; Soltis, S Michael; Puglisi, Joseph D; DeMirci, Hasan

    2016-01-01

    We describe a concentric-flow electrokinetic injector for efficiently delivering microcrystals for serial femtosecond X-ray crystallography analysis that enables studies of challenging biological systems in their unadulterated mother liquor. We used the injector to analyze microcrystals of Geobacillus stearothermophilus thermolysin (2.2-Å structure), Thermosynechococcus elongatus photosystem II (<3-Å diffraction) and Thermus thermophilus small ribosomal subunit bound to the antibiotic paromomycin at ambient temperature (3.4-Å structure).

  1. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.

    Science.gov (United States)

    Delgado, Susana; Rachid, Caio T C C; Fernández, Elena; Rychlik, Tomasz; Alegría, Angel; Peixoto, Raquel S; Mayo, Baltasar

    2013-10-01

    Thermophilic lactic acid bacteria (LAB) species, such as Streptococcus thermophilus, Lactobacillus delbrueckii and Lactobacillus helveticus, enjoy worldwide economic importance as dairy starters. To assess the diversity of thermophilic bacteria in milk, milk samples were enriched in thermophilic organisms through a stepwise procedure which included pasteurization of milk at 63 °C for 30 min (PM samples) and pasteurization followed by incubation at 42 °C for 24 h (IPM samples). The microbial composition of these samples was analyzed by culture-dependent (at 42 °C) and culture-independent (PCR-DGGE and pyrosequencing of 16S rRNA gene amplicons) microbial techniques. The results were then compared to those obtained for their corresponding starting raw milk counterparts (RM samples). Twenty different species were scored by culturing among 352 isolates purified from the counting plates and identified by molecular methods. Mesophilic LAB species (Lactococcus lactis, Lactococcus garvieae) were dominant (87% of the isolates) among the RM samples. However, S. thermophilus and Lb. delbrueckii were found to be the dominant recoverable organisms in both PM and IPM samples. The DGGE profiles of RM and PM samples were found to be very similar; the most prominent bands belonging to Lactococcus, Leuconostoc and Streptococcus species. In contrast, just three DGGE bands were obtained for IPM samples, two of which were assigned to S. thermophilus. The pyrosequencing results scored 95 operational taxonomic units (OTUs) at 3% sequence divergence in an RM sample, while only 13 were encountered in two IPM samples. This technique identified Leuconostoc citreum as the dominant microorganism in the RM sample, while S. thermophilus constituted more than 98% of the reads in the IPM samples. The procedure followed in this study allowed to estimate the bacterial diversity in milk and afford a suitable strategy for the isolation of new thermophilic LAB strains, among which adequate

  2. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing

    OpenAIRE

    Delgado, Susana; Caio T C C Rachid; Fernández, Elena; Rychlik, Tomasz; Alegría, Ángel; Peixoto, R.S.; Mayo Pérez, Baltasar

    2013-01-01

    Thermophilic lactic acid bacteria (LAB) species, such as Streptococcus thermophilus, Lactobacillus delbrueckii and Lactobacillus helveticus, enjoy worldwide economic importance as dairy starters. To assess the diversity of thermophilic bacteria in milk, milk samples were enriched in thermophilic organisms through a stepwise procedure which included pasteurization of milk at 63°C for 30min (PM samples) and pasteurization followed by incubation at 42°C for 24h (IPM samples). The microbial compo...

  3. Exploring process dynamics by near infrared spectroscopy in lactic fermentations

    DEFF Research Database (Denmark)

    Svendsen, Carina; Cieplak, Tomasz; van der Berg, Franciscus Winfried J

    2016-01-01

    the chemical composition, physical/textural properties and/or microbial contamination. In this study lactic fermentation batches with the starter bacteria Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus are explored by in-line near infrared (NIR) spectroscopy. The dynamics obtained...... and absorption, where the scatter gives us information about the textural change happening, and the absorption gives us information about the biomass formation plus the conversion of sugar into lactic acid....

  4. Determination of reactive oxygen generated from natural medicines and their antibacterial activity

    Directory of Open Access Journals (Sweden)

    Noriko Tajima

    2016-08-01

    Galla chinensis generated 2.4×10−4 mol/L hydrogen peroxide from a 1 mg/mL solution. In bacterial growth tests, Galla chinensis extract had antibacterial activity against Escherichia coli, Staphylococcus aureus, Bacteroides thetaiotaomicron, Campylobacter sputorum biovar sputorum, Streptococcus salivarius thermophilus, Lactobacillus casei, and Bifidobacterium longum infantis. This antibacterial activity was decreased by the addition of catalase. It revealed that hydrogen peroxide which Galla chinensis produced participated in antibacterial activity.

  5. Effect of Oxygen on Lactose Metabolism in Lactic Streptococci

    OpenAIRE

    Smart, John B.; Thomas, Terence D.

    1987-01-01

    Three strains of Streptococcus lactis, two of Streptococcus cremoris, and one of Streptococcus thermophilus metabolized oxygen in the presence of added carbohydrate primarily via a closely coupled NADH oxidase/NADH peroxidase system. No buildup of the toxic intermediate H2O2 was detected with the three S. lactis strains. All six strains contained significant superoxide dismutase activity and are clearly aerotolerant. Lactose- or glucose-driven oxygen consumption was biphasic, with a rapid ini...

  6. Polyphasic Approach to Bacterial Dynamics during the Ripening of Spanish Farmhouse Cheese, Using Culture-Dependent and -Independent Methods▿

    OpenAIRE

    Martín-Platero, Antonio M.; Valdivia, Eva; Maqueda, Mercedes; Martín-Sánchez,Inés; Martínez-Bueno, Manuel

    2008-01-01

    We studied the dynamics of the microbial population during ripening of Cueva de la Magahá cheese using a combination of classical and molecular techniques. Samples taken during ripening of this Spanish goat's milk cheese in which Lactococcus lactis and Streptococcus thermophilus were used as starter cultures were analyzed. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD) and identified by 16S rRNA gene sequencing, species-specific PCR, and multiplex PCR...

  7. Influence of Pollen, Chia Seeds and Cranberries Addition on the Physical and Probiotics Characteristics of Yogurt

    OpenAIRE

    Carmen Pop; Romina Vlaic; Anca Fărcaş; Liana Salanţă; Delia Ghicăşan; Cristina Semeniuc; ROTAR, Ancuţa M.

    2015-01-01

    Yoghurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of bee pollen, chia seeds and cranberries on the viability of probiotic bacteria in yogurts during storage (21 days) at refrigerated temperature (4°C) was evaluated. The yogurt supplementation with 1,4 % chia seeds and 7,6% cranberries significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of (106–107 cfu...

  8. Evolución de la proteólisis durante la maduración de quesos Danbo elaborados con distintos cultivos iniciadores

    Directory of Open Access Journals (Sweden)

    Luis Alberto Panizzolo

    2011-12-01

    Full Text Available La determinación de nitrógeno soluble a pH 4,6 (NNC, nitrógeno soluble en ácido tricloroacético (12 % (NTCA y nitrógeno soluble en ácido fosfotúngstico (5 % (NPTA se utiliza como índice de maduración de quesos, ya que proporciona información adecuada de la extensión global de la proteólisis. La formación de péptidos y aminoácidos durante la maduración del queso contribuye directamente al desarrollo del sabor y textura del queso, de allí la importancia de conocer si el uso de distintos cultivos iniciadores genera diferencias en el desarrollo de la proteólisis. En este trabajo se estudiaron los cambios proteolíticos durante la maduración de quesos Danbo elaborados con cultivos iniciadores que difieren en la proporción de sus microorganismos componentes: Lote A con: 60 % Streptococcus thermophilus subsp. thermophilus – 40 % (Lactococcus lactis subsp. lactis + Lactococcus lactis subsp. cremoris y Lote B con: 50 % Streptococcus thermophilus subsp. thermophilus – 50 % (Lactococcus lactis subsp. lactis y Lactococcus lactis subsp. cremoris. Se analizaron quesos con 0, 15, 30 y 45 días de maduración y se determinó contenido de humedad, pH, contenido de nitrógeno en queso y contenido de nitrógeno de las distintas fracciones nitrogenadas. El lote elaborado con un mayor porcentaje de cultivo mesófilo (Lactococcus lactis subsp. lactis y Lactococcus lactis subsp. cremoris, lote B, fue el que presentó mayor proteólisis primaria y mayor formación de oligopéptidos y aminoácidos libres.

  9. Regulatory RNAs in the Less Studied Streptococcal Species: from Nomenclature to Identification

    OpenAIRE

    Quentin, Roland

    2016-01-01

    Streptococcal species are Gram-positive bacteria involved in severe and invasive diseases in humans and animals. Although, this group includes different pathogenic species involved in life-threatening infections for humans, it also includes beneficial species, such as Streptococcus thermophilus, which is used in yogurt production. In bacteria virulence factors are controlled by various regulatory networks including regulatory RNAs. For clearness and to develop logical thinking, we start this ...

  10. Regulatory RNAs in the Less Studied Streptococcal Species: from Nomenclature to Identification

    OpenAIRE

    Mohamed Amine Zorgani; Roland Quentin; Marie-Frédérique Lartigue

    2016-01-01

    Streptococcal species are Gram-positive bacteria involved in severe and invasive diseases in humans and animals. Although this group includes different pathogenic species involved in life-threatening infections for humans, it also includes beneficial species, such as Streptococcus thermophilus, which is used in yogurt production. In bacteria virulence factors are controlled by various regulatory networks including regulatory RNAs. For clearness and to develop logical thinking, we start this r...

  11. Fermentation of aqueous plant seed extracts by lactic acid bacteria

    Energy Technology Data Exchange (ETDEWEB)

    Schafner, D.W.; Beuchat, R.L.

    1986-05-01

    The effects of lactic acid bacterial fermentation on chemical and physical changes in aqueous extracts of cowpea (Vigna unguiculata), peanut (Arachis hypogea), soybean (Glycine max), and sorghum (Sorghum vulgare) were studied. The bacteria investigated were Lactobacillus helveticus, L. delbrueckii, L. casei, L. bulgaricus, L. acidophilus, and Streptococcus thermophilus. Organisms were inoculated individually into all of the seed extracts; L. bulgaricus and S. thermophilus were also evaluated together as inocula for fermenting the legume extracts. During fermentation, bacterial population and changes in titratable acidity, pH, viscosity, and color were measured over a 72 h period at 37 degrees C. Maximum bacterial populations, titratable acidity, pH, and viscosity varied depending upon the type of extract and bacterial strain. The maximum population of each organism was influenced by fermentable carbohydrates, which, in turn, influenced acid production and change in pH. Change in viscosity was correlated with the amount of protein and titratable acidity of products. Color was affected by pasteurization treatment and fermentation as well as the source of extract. In the extracts inoculated simultaneously with L. bulgaricus and S. thermophilus, a synergistic effect resulted in increased bacterial populations, titratable acidity, and viscosity, and decreased pH in all the legume extracts when compared to the extracts fermented with either of these organisms individually. Fermented extracts offer potential as substitutes for cultured dairy products. 24 references.

  12. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

    Directory of Open Access Journals (Sweden)

    Xue Han

    2016-01-01

    Full Text Available 19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L and viscosity (7716 mpa/s. Then Streptococcus thermophilus zlw TM11 was combined with Lactobacillus delbrueckii subsp. bulgaricus 3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711 were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p<0.05. In addition, the yogurt fermented by SH-1 had the lowest syneresis (8.5% and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

  13. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.

    Science.gov (United States)

    Han, Xue; Yang, Zhe; Jing, Xueping; Yu, Peng; Zhang, Yingchun; Yi, Huaxi; Zhang, Lanwei

    2016-01-01

    19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). Then Streptococcus thermophilus zlw TM11 was combined with Lactobacillus delbrueckii subsp. bulgaricus 3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p yogurt fermented by SH-1 had the lowest syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture.

  14. Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology.

    Science.gov (United States)

    Yu, Hyung-Seok; Lee, Na-Kyoung; Jeon, Hye-Lin; Eom, Su Jin; Yoo, Mi-Young; Lim, Sang-Dong; Paik, Hyun-Dong

    2016-01-01

    Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products.

  15. Utilization of UF-permeate for production of beta-galactosidase by lactic acid bacteria.

    Science.gov (United States)

    Murad, H A; Refaea, R I; Aly, E M

    2011-01-01

    Four lactobacilli strains (Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacilus casei and Lactobacillus reuteri) were grown in MRS broth and three lactococci strains (Streptococcus thermophilus, Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. lactis biovar. diacetilactis) were grown in M17 broth. L. reuteri and S. thermophilus were chosen on the basis of the best mean beta-galactosidase activity of 10.44 and 10.01 U/ml respectively, for further studies on permeate-based medium. The maximum production of beta-galactosidase by L. reuteri was achieved at lactose concentration of 6%, initial pH 5.0-7.5, ammonium phosphate as nitrogen source at a concentration of 0.66 g N/L and incubation temperature at 30 degrees C/24 hrs to give 6.31 U/ml. While in case of S. thermophilus, maximum beta-galactosidase production was achieved at 10% lactose concentration of permeate medium, supplemented with phosphate buffer ratio of 0.5:0.5 (KH2PO4:K2HPO4, g/L), at initial pH 6.0-6.5, ammonium phosphate (0.66g N/L) as nitrogen source and incubation temperature 35 degrees C for 24 hrs to give 7.85 U/ml.

  16. A selected core microbiome drives the early stages of three popular italian cheese manufactures.

    Directory of Open Access Journals (Sweden)

    Francesca De Filippis

    Full Text Available Mozzarella (M, Grana Padano (GP and Parmigiano Reggiano (PR are three of the most important traditional Italian cheeses. In the three cheese manufactures the initial fermentation is carried out by adding natural whey cultures (NWCs according to a back-slopping procedure. In this study, NWCs and the corresponding curds from M, GP and PR manufactures were analyzed by culture-independent pyrosequencing of the amplified V1-V3 regions of the 16S rRNA gene, in order to provide insights into the microbiota involved in the curd acidification. Moreover, culture-independent high-throughput sequencing of lacS gene amplicons was carried out to evaluate the biodiversity occurring within the S. thermophilus species. Beta diversity analysis showed a species-based differentiation between GP-PR and M manufactures indicating differences between the preparations. Nevertheless, all the samples shared a naturally-selected core microbiome, that is involved in the curd acidification. Type-level variability within S. thermophilus species was also found and twenty-eight lacS gene sequence types were identified. Although lacS gene did not prove variable enough within S. thermophilus species to be used for quantitative biotype monitoring, the possibility of using non rRNA targets for quantitative biotype identification in food was highlighted.

  17. Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria

    Science.gov (United States)

    Han, Xue; Yang, Zhe; Jing, Xueping; Yu, Peng; Zhang, Yingchun

    2016-01-01

    19 Streptococcus thermophilus with high exopolysaccharide production were isolated from traditional Chinese fermented dairy products. The exopolysaccharide and viscosity of milk fermented by these 19 isolates were assayed. The strains of Streptococcus thermophilus zlw TM11 were selected because its fermented milk had the highest exopolysaccharide content (380 mg/L) and viscosity (7716 mpa/s). Then Streptococcus thermophilus zlw TM11 was combined with Lactobacillus delbrueckii subsp. bulgaricus 3 4.5 and the combination was named SH-1. The quality of the yogurt fermented by SH-1 and two commercial starter cultures (YO-MIX 465, YF-L711) were compared. It was shown that the exopolysaccharide content of yogurt fermented by SH-1 was similar to that of yogurt fermented by YF-L711 and significantly higher than YO-MIX 465 (p syneresis (8.5%) and better texture and sensory than the samples fermented by YO-MIX 465 and YF-L711. It manifested that the selected higher exopolysaccharide production starter SH-1 could be used as yogurt starter and reduce the amount of adding stabilizer, which can compare with the imported commercial starter culture. PMID:27294135

  18. STUDI PENGARUH PENGGUNAAN BIFIDOBAKTERIA TERHADAP FLAVOR YOUGHURT [Study on the Effect of the Use of Bifidobacteria on Flavor of Yoghurt

    Directory of Open Access Journals (Sweden)

    Anton Apriyantono4

    2005-04-01

    Full Text Available This experiment was carried out to study the effect of bifidobacteria on flavor of yoghurt. Parameters measured in the experiment were acidity, pH, viscosity, volatile composition, sensory acceptance and intensity of yoghurt sensory attributes.Results of the experiment indicated that the use of bifidobacteria in mixture of yoghurt culture was able to increase the levels of acidity and viscosity of yoghurt. The highest acidity and viscosity was found in yoghurt prepared by Lactobacillus bulgaricus and bifidobacteria mixture, and also by Lactobacillus bulgaricus, Streptococcus thermophilus and bifidobacteria mixture cultures. The major classes of volatile component identified were acids, alcohols, ketones and aldehydes. The major component identified were octanoic acid, acetoin and octadecanal. It was found that there was no significant difference in sensory acceptance of the panelist for colour, aroma and taste of yoghurt prepared by the various combination of cultures. However, consistency of yoghurt prepared by S. thermophilus with or without addition of bifidobacteria, was less compared to that of others. Yoghurt prepared by single culture of S. thermophilus showed higher intensity of bitter and syneresis. The use of bifidobacteria in the cultures mixture decrease the intensity of bitter and syneresis of the yoghurt.

  19. Microbial evolution of traditional mountain cheese and characterization of early fermentation cocci for selection of autochtonous dairy starter strains.

    Science.gov (United States)

    Carafa, Ilaria; Clementi, Francesca; Tuohy, Kieran; Franciosi, Elena

    2016-02-01

    The microbial population of Traditional Mountain (TM) cheese was investigated and characterized for the selection of cocci suitable for developing new starter cultures. Samples of milk, curd and cheese at different ripening times were enumerated in selective culture media and 640 colonies were isolated from curd and cheese after 24 h of ripening. The Lactic Acid Bacteria (LAB) isolated from M17 were clustered into 231 biotypes by RAPD-PCR analysis and identified as Lactococcus lactis, Streptococcus thermophilus and Enterococcus faecalis. Forty percent of enterococci showed the in vitro ability to inhibit raw milk resident coliforms, but they were excluded as possible starters due to the presence of associated risk factors. All lactococci and streptococci were tested for their technological properties; 4 Lc. lactis subsp. lactis and 2 Sc. thermophilus which were fast acidifiers and did not produce unpleasant flavours were subjected to the freeze-drying stability test. Lc. lactis subsp. lactis biotype 68 and Sc. thermophilus biotype 93 showed the best technological properties and may be appropriate for cheese production. This work gave evidence of the high biodiversity of TM-cheese autochthonous biotypes which could be used as starter cultures for the improvement of TM-cheese technology.

  20. Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.

    Science.gov (United States)

    Franciosi, Elena; Carafa, Ilaria; Nardin, Tiziana; Schiavon, Silvia; Poznanski, Elisa; Cavazza, Agostino; Larcher, Roberto; Tuohy, Kieran M

    2015-01-01

    "Nostrano-cheeses" are traditional alpine cheeses made from raw cow's milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of "Nostrano-cheeses" and evaluated their potential to produce γ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n = 97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was a Sc. thermophilus.

  1. Nondecarboxylating and decarboxylating isocitrate dehydrogenases: oxalosuccinate reductase as an ancestral form of isocitrate dehydrogenase.

    Science.gov (United States)

    Aoshima, Miho; Igarashi, Yasuo

    2008-03-01

    Isocitrate dehydrogenase (ICDH) from Hydrogenobacter thermophilus catalyzes the reduction of oxalosuccinate, which corresponds to the second step of the reductive carboxylation of 2-oxoglutarate in the reductive tricarboxylic acid cycle. In this study, the oxidation reaction catalyzed by H. thermophilus ICDH was kinetically analyzed. As a result, a rapid equilibrium random-order mechanism was suggested. The affinities of both substrates (isocitrate and NAD+) toward the enzyme were extremely low compared to other known ICDHs. The binding activities of isocitrate and NAD+ were not independent; rather, the binding of one substrate considerably promoted the binding of the other. A product inhibition assay demonstrated that NADH is a potent inhibitor, although 2-oxoglutarate did not exhibit an inhibitory effect. Further chromatographic analysis demonstrated that oxalosuccinate, rather than 2-oxoglutarate, is the reaction product. Thus, it was shown that H. thermophilus ICDH is a nondecarboxylating ICDH that catalyzes the conversion between isocitrate and oxalosuccinate by oxidation and reduction. This nondecarboxylating ICDH is distinct from well-known decarboxylating ICDHs and should be categorized as a new enzyme. Oxalosuccinate-reducing enzyme may be the ancestral form of ICDH, which evolved to the extant isocitrate oxidative decarboxylating enzyme by acquiring higher substrate affinities.

  2. Biodiversity and γ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

    Directory of Open Access Journals (Sweden)

    Elena Franciosi

    2015-01-01

    Full Text Available “Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB developing during maturation of “Nostrano-cheeses” and evaluated their potential to produce γ-aminobutyric acid (GABA, an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months. A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR and differentiated into 583 clusters. LAB strains from dominant clusters (n=97 were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated were Lactobacillus paracasei, Streptococcus thermophilus, and Leuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC. About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers were Lactobacillus paracasei but other GABA producing species included Lactococcus lactis, Lactobacillus plantarum, Lactobacillus rhamnosus, Pediococcus pentosaceus, and Streptococcus thermophilus. No Enterococcus faecalis or Sc. macedonicus isolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg was a Sc. thermophilus.

  3. Benzoic Acid Production with Respect to Starter Culture and Incubation Temperature during Yogurt Fermentation using Response Surface Methodology

    Science.gov (United States)

    Yoo, Mi-Young; Lim, Sang-Dong

    2016-01-01

    Benzoic acid is occasionally used as a raw material supplement in food products and is sometimes generated during the fermentation process. In this study, the production of naturally occurring yogurt preservatives was investigated for various starter cultures and incubation temperatures, and considered food regulations. Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus reuteri, Lactobacillus plantarum, Bifidobacterium longum, Bifidobacterium lactis, Bifidobacterium bifidum, Bifidobacterium infantis, and Bifidobacterium breve were used as yogurt starter cultures in commercial starters. Among these strains, L. rhamnosus and L. paracasei showed the highest production of benzoic acid. Therefore, the use of L. rhamnosus, L. paracasei, S. thermophilus, and different incubation temperatures were examined to optimize benzoic acid production. Response surface methodology (RSM) based on a central composite design was performed for various incubation temperatures (35-44℃) and starter culture inoculum ratios (0-0.04%) in a commercial range of dairy fermentation processes. The optimum conditions were 0.04% L. rhamnosus, 0.01% L. paracasei, 0.02% S. thermophilus, and 38.12℃, and the predicted and estimated concentrations of benzoic acid were 13.31 and 13.94 mg/kg, respectively. These conditions maximized naturally occurring benzoic acid production during the yogurt fermentation process, and the observed production levels satisfied regulatory guidelines for benzoic acid in dairy products. PMID:27433115

  4. PETROLEUM BIOREFINING FOR POLLUTION PREVENTION

    Energy Technology Data Exchange (ETDEWEB)

    John J. Kilbane II

    2002-03-01

    The objective of this project was to isolate and characterize thermophilic bacterial cultures that can be used for the selective removal of nitrogen, sulfur, and/or metals in the biorefining of petroleum. The project was completed on schedule and no major difficulties were encountered. Significant progress was made on multiple topics relevant to the development of a petroleum biorefining process capable of operating at thermophilic temperatures. New cultures capable of selectively cleaving C-N or C-S bonds in molecules relevant to petroleum were obtained, and the genes encoding the enzymes for these unique biochemical reactions were cloned and sequenced. Genetic tools were developed that enable the use of Thermus thermophilus as a host to express any gene of interest, and information was obtained regarding the optimum conditions for the growth of T. thermophilus. The development of a practical biorefining process still requires further research and the future research needs identified in this project include the development of new enzymes and pathways for the selective cleavage of C-N or C-S bonds that have higher specific activities, increased substrate range, and are capable of functioning at thermophilic temperatures. Additionally, there is a need for process engineering research to determine the maximum yield of biomass and cloned gene products that can be obtained in fed-batch cultures using T. thermophilus, and to determine the best configuration for a process employing biocatalysts to treat petroleum.

  5. 益生菌Lactobacillus casei Zhang对凝固型发酵乳质构和挥发性风味物质的影响%Effects of Probiotic Lactobacillus casei Zhang on the Texture Profile and Volatile Compounds of Set Yogurt

    Institute of Scientific and Technical Information of China (English)

    其木格苏都; 郭壮; 王记成; 孟和毕力格; 张和平

    2013-01-01

    [目的]评价益生菌Lactobacillus casei Zhang(L.casei Zhang)货架期内活菌数的变化及其对发酵乳物理特性和挥发性风味物质的影响.[方法]将2株Streptococcus thermophilus(S.thermophilus)分别与益生菌L.casei Zhang复配发酵,发酵结束(pH 4.5)于4℃冷藏28 d,并对发酵乳各指标进行测定.[结果]4℃贮藏28 d时,发酵乳中益生菌L.casei Zhang活菌数没有显著性变化(P<0.05),且数量保持在108CFU/g以上;益生菌L.casei Zhang与S.thermophilus复配发酵有利于提高3-羟基-2-丁酮和己酸等挥发性风味物质的含量,同时短期贮藏过程中(1-7 d)可赋予产品较高的黏度、硬度、脆度、胶性和耐嚼性,随着贮藏时间的延长其对产品物理特性的影响随发酵用S.thermophilus菌株的不同而呈现不同的变化.[结论]4℃贮藏28 d过程中,益生菌L.casei Zhang具有非常好的稳定性,同时其与S.thermophillus复配发酵可赋予产品较好的质构和风味.%[Objective] The viability of the probiotic Lactobacillus casei Zhang during the product sbelf-life and its effects on the texture profile and the production of volatile compounds of fermented milk were studied.[Method] L.casei Zhang was inoculated together with either of the two Streptococcus thermophilus strains into pasteurized milk for fermentation,the fermentation was ended when the pH value of fermented milk reached 4.5,then,specific indexes of the products were determined after storage at 4℃C for 28 d.[Result] The viable count ofL.casei Zhang was highly stable (P<0.05),and was more than 108CFU/g aRer storage at 4℃ for 28 d.Furthermore,by simultaneous inoculating L.casei Zhang and the selected strains ofS.thermophilus into the milk at a certain proportion,it was beneficial to improve the content of 3-hydroxyl-2-butanone and hexylic acid in products; this method also enhanced the viscosity,hardness,fracturability,gumminess and chewiness of the products during short-term storage (1-7 d

  6. Study on anti-moulds of fruits and vegetables by lactic acid bacteria%乳酸菌对果蔬中霉菌拮抗作用的研究

    Institute of Scientific and Technical Information of China (English)

    白凤翎; 宋闪闪; 吕欣然; 石金鑫; 李莹; 励建荣

    2013-01-01

    应用保加利亚乳杆菌(Lactobacillus bulgaricus)、嗜热链球菌(Streptococcus thermophilus)、乳酸乳球菌(Lactococcus lactis)和嗜酸乳杆菌(Lactobacillus acidophilus)4种乳酸菌对从梨、黄瓜、葡萄等果蔬中分离的6种霉菌进行拮抗作用研究.短横线软琼脂拮抗孢子法结果表明,保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌对6种霉菌生长平均抑制率分别为67.59%、69.37%和70.18%.菌饼法研究表明,保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌对根霉A和D以及曲霉E都具有较强的拮抗作用,其中嗜热链球菌和嗜酸乳杆菌对霉菌D的抑制率分别为63.16%和57.17%,保加利亚乳杆菌对霉菌E抑制率为72.20%.保加利亚乳杆菌对霉菌E拮抗作用最强,嗜热链球菌和嗜酸乳杆菌对霉菌D的生长也具有较强的抑制作用,且在7d内拮抗作用稳定,乳酸乳球菌对所有霉菌没有拮抗作用.%The antagonism to moulds isolating mouldy pear,cucumber and grape by lactic acid bacteria such as Lactobacillus bulgaricus,Streptococcus thermophilus,Lactococcus lactis and Lactobacillus acidophilus were carried out.The results showed that the anti-mould rates of L.bulgaricus,S.thermophilus and L.acidophilus on the 6 mould strains were 67.59%,69.37% and 70.18% using dash spores method,respectively.By the bacteria-cake method,the results showed that L.bulgaricus,S.thermophilus and L.acidophilus have strong antagonistic activity to the Rhizopus A,D and the Aspergillus E,the anti-mould rate of S.thermophilus and L.acidophilus to the Rhizopus D were 63.16% and 57.17%,respectively,the anti-mould rates of L.bulgaricus to the Aspergillus E was 72.20%.It was the strongest antagonistic activities to the mould E by L.bulgaricus,and S.thermophilus and L.acidophilus have obvious anti-mould activity to the mould D,and the anti-mould activity was stability in the 7 days,and the anti-mould activity of L.lactis was of no effect on the 6

  7. Influence of stevioside and rebaudioside A on fermentation bacterium in food%甜菊甙及A3甙对食品发酵菌的影响研究

    Institute of Scientific and Technical Information of China (English)

    钱丽丽; 范雪峰; 孙丽建; 张丽萍

    2011-01-01

    试验主要研究了甜菊总甙与A3甙这两种甜味剂对嗜热链球菌、植物乳杆菌和酿酒酵母的影响,受试菌选择以食品常用发酵菌为研究对象,在MRS和YPD培养基中添加不同量的甜菊甙和A3甙,测定各受试菌在甜菊甙和A3甙不同浓度下的生长曲线,同时做对照试验.受试菌的生长曲线测定方法采用比浊法,测定波长植物乳杆菌、嗜热链球菌为600nm,酿酒酵母为560nm.结果表明甜菊甙及A3甙对植物乳杆菌和酿酒酵母的生长影响作用不明显,对嗜热链球菌表现为双重影响,在低浓度0.01%~0.1%的甜菊甙和A3甙添加组对该菌生长有促进作用,而在甜菊甙和A3甙浓度0.5%~1%时则表现抑制生长作用,甜菊甙和A3甙之间对嗜热链球菌生长曲线影响无显著差异.通过研究,初步探究了发酵食品中添加这两种甜味剂对三种发酵菌生长情况的影响.%This paper studied how stevioside and rebaudiodside A - two kinds of food sweetener affect the growth of streptococcus thermophilus, lactobacillus plantarum and saccharomyces cerevisiae. Common food fermentation bacterium was selected in the study. Stevioside and rebaudiodside A with different amount were added to MRS broth and YPD broth cultured bacterium, and the growth of bacteria under different concentration was compared with the controlled trial. The determination method is turbidimetry at the wavelength of 600nm for streptococcus thermophilus, lactobacillus,and 560nm for saccharomyces cerevisiae. The results indicated that stevioside and rebaudiodside A have not significantly affected the growth of lactobacillus plantarum and saccharomyces cerevisiae; however, they showed two different effects on streptococcus thermophilus growth: at low concentration (0. 01% ~ 0. 5 % ), it promoted the growth of streptococcus thermophilus, while at higher concentration of more than 0. 5%, it inhibited the grow of streptococcus thermophilus. There was no obvious

  8. Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization.

    Science.gov (United States)

    Dertli, Enes; Toker, Omer S; Durak, M Zeki; Yilmaz, Mustafa T; Tatlısu, Nevruz Berna; Sagdic, Osman; Cankurt, Hasan

    2016-01-20

    This study aimed to investigate the role of in situ exopolysaccharide (EPS) production by EPS(+)Streptococcus thermophilus strains on physicochemical, rheological, molecular, microstructural and sensory properties of ice cream in order to develop a fermented and consequently functional ice-cream in which no stabilizers would be required in ice-cream production. For this purpose, the effect of EPS producing strains (control, strain 1, strain 2 and mixture) and fermentation conditions (fermentation temperature; 32, 37 and 42 °C and time; 2, 3 and 4h) on pH, S. thermophilus count, EPS amount, consistency coefficient (K), and apparent viscosity (η50) were investigated and optimized using single and multiple response optimization tools of response surface methodology. Optimization analyses indicated that functional ice-cream should be fermented with strain 1 or strain mixture at 40-42 °C for 4h in order to produce the most viscous ice-cream with maximum EPS content. Optimization analysis results also revealed that strain specific conditions appeared to be more effective factor on in situ EPS production amount, K and η50 parameters than did fermentation temperature and time. The rheological analysis of the ice-cream produced by EPS(+) strains revealed its high viscous and pseudoplastic non-Newtonian fluid behavior, which demonstrates potential of S. thermophilus EPS as thickening and gelling agent in dairy industry. FTIR analysis proved that the EPS in ice-cream corresponded to a typical EPS, as revealed by the presence of carboxyl, hydroxyl and amide groups with additional α-glycosidic linkages. SEM studies demonstrated that it had a web-like compact microstructure with pores in ice-cream, revealing its application possibility in dairy products to improve their rheological properties.

  9. Growth and activity of Bulgarian yogurt starter culture in iron-fortified milk.

    Science.gov (United States)

    Simova, Emilina; Ivanov, Galin; Simov, Zhelyazko

    2008-10-01

    Bulgarian yogurts were manufactured and fortified with 8, 15 and 27 mg of iron kg(-1) of yogurt. The growth and acidifying activity of the starter culture bacteria Streptococcus thermophilus 13a and Lactobacillus delbrueckii subsp. bulgaricus 2-11 were monitored during milk fermentation and over 15 days of yogurt storage at 4 degrees C. Fortifying milk with iron did not affect significantly the growth of the starter culture during manufacture and storage of yogurt. Counts of yogurt bacteria at the end of fermentation of iron-fortified milks were between 2.1 x 10(10) and 4.6 x 10(10) CFU ml(-1), which were not significantly different from numbers in unfortified yogurts. In all batches of yogurt, the viable cell counts of S. thermophilus 13a were approximately three times higher than those of L. delbrueckii subsp. bulgaricus 2-11. Greater decrease in viable cell count over 15 days of storage was observed for S. thermophilus 13a compared to L. delbrueckii subsp. bulgaricus 2-11. Intensive accumulation of lactic acid was observed during incubation of milk and all batches reached pH 4.5 +/- 0.1 after 3.0 h. At the end of fermentation process, lactic acid concentrations in iron-fortified yogurts were between 6.9 +/- 0.4 and 7.3 +/- 0.5 g l(-1). The acidifying activity of starter culture bacteria in the control and iron-fortified milks was similar. There was no increase in oxidized, metallic and bitter off-flavors in iron-fortified yogurts compared to the control. Iron-fortified yogurts did not differ significantly in their sensorial, chemical and microbiological characteristics with unfortified yogurt, suggesting that yogurt is a suitable vehicle for iron fortification and that the ferrous lactate is an appropriate iron source for yogurt fortification.

  10. Study on the Production of Soy-based Yogurt by Probiotics%应用益生菌发酵生产酸豆乳的研究

    Institute of Scientific and Technical Information of China (English)

    李理; 闵建

    2009-01-01

    The pH value, acidity, sensory characteristics and texture properties of soy-based yogurt fermented by the starter combination of Lactobacillus casei L. casei-01 , Streptococcus thermophilus IFFI 6038, Lactobacillus bulgaricus AS1. 1482 and the starter combination of Lactobacillus helveticus LH-B02 Streptococcus thermophilus IFFI 6038,Lactobacillus bulgaricus AS1. 1482 were studied. The results indicated that the optimal soy-based yogurt was able to be obtained when a mixture of soymilk and reconstituted skim milk (7:3) was made and fermented by the starter combination of Lactobacillus helveticus LH-B02 Streptococcus thermophilus IFFI 6038, Lactobacillus bulgaricus AS1. 1482 in this study.%研究了干酪乳杆菌和瑞士乳杆菌分别与保加利亚乳杆菌、嗜热链球菌组合发酵豆乳的pH、酸度、质构和口感.结果表明,在豆乳中添加一部分纯牛奶有利于乳酸菌的发酵以及良好风味的形成,应用瑞士乳杆菌、保加利亚乳杆菌、嗜热链球菌的组合发酵剂制备的产品在各项指标上均优于应用干酪乳杆菌、保加利亚乳杆菌、嗜热链球菌的组合发酵剂制备的产品.

  11. Some low homogenization pressures improve certain probiotic characteristics of yogurt culture bacteria and Lactobacillus acidophilus LA-K.

    Science.gov (United States)

    Muramalla, T; Aryana, K J

    2011-08-01

    Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus salivarius ssp. thermophilus, and Lactobacillus acidophilus are dairy cultures widely used in the manufacture of cultured dairy products. Commonly used homogenization pressures in the dairy industry are 13.80 MPa or less. It is not known whether low homogenization pressures can stimulate bacteria to improve their probiotic characteristics. Objectives were to determine the effect of homogenization at 0, 3.45, 6.90, 10.34, and 13.80 MPa on acid tolerance, bile tolerance, protease activity, and growth of L. delbrueckii ssp. bulgaricus LB-12, S. salivarius ssp. thermophilus ST-M5, and L. acidophilus LA-K. The cultures were individually inoculated in cool autoclaved skim milk (4°C) and homogenized for 5 continuous passes. Growth and bile tolerance of samples were determined hourly for 10h of incubation. Acid tolerance was determined every 20 min for 120 min of incubation. Protease activity was determined at 0, 12, and 24h of incubation. All homogenization pressures studied improved acid tolerance of L. delbrueckii ssp. bulgaricus LB-12 but had no beneficial effect on protease activity and had negative effects on growth and bile tolerance. A pressure of 6.90 MPa improved acid tolerance, bile tolerance, and protease activity of S. salivarius ssp. thermophilus ST-M5, but none of the homogenization pressures studied had an effect on its growth. Homogenization pressures of 13.80 and 6.90 MPa improved acid tolerance and bile tolerance, respectively, of L. acidophilus LA-K but had no effect on protease activity and its growth. Some low homogenization pressures positively influenced some characteristics of yogurt culture bacteria and L. acidophilus LA-K. Culture pretreatment with some low homogenization pressures can be recommended for improvement of certain probiotic characteristics.

  12. Variability of bacterial biofilms of the "tina" wood vats used in the ragusano cheese-making process.

    Science.gov (United States)

    Licitra, G; Ogier, J C; Parayre, S; Pediliggieri, C; Carnemolla, T M; Falentin, H; Madec, M N; Carpino, S; Lortal, S

    2007-11-01

    Ragusano cheese is a "protected denomination of origin" cheese made in the Hyblean region of Sicily from raw milk using traditional wooden tools, without starter. To explore the Ragusano bacterial ecosystem, molecular fingerprinting was conducted at different times during the ripening and biofilms from the wooden vats called "tinas" were investigated. Raw milks collected at two farm sites, one on the mountain and one at sea level, were processed to produce Ragusano cheese. Raw milk, curd before and after cooking, curd at stretching time (cheese 0 time), and cheese samples (4 and 7 months) were analyzed by PCR-temporal temperature gel electrophoresis (PCR-TTGE) and by classical enumeration microbiology. With the use of universal primers, PCR-TTGE revealed many differences between the raw milk profiles, but also notable common bands identified as Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus delbrueckii, and Enterococcus faecium. After the stretching, TTGE profiles revealed three to five dominant species only through the entire process of ripening. In the biofilms of the two tinas used, one to five species were detected, S. thermophilus being predominant in both. Biofilms from five other tinas were also analyzed by PCR-TTGE, PCR-denaturating gradient gel electrophoresis, specific PCR tests, and sequencing, confirming the predominance of lactic acid bacteria (S. thermophilus, L. lactis, and L. delbrueckii subsp. lactis) and the presence of a few high-GC-content species, like coryneform bacteria. The spontaneous acidification of raw milks before and after contact with the five tinas was followed in two independent experiments. The lag period before acidification can be up to 5 h, depending on the raw milk and the specific tina, highlighting the complexity of this natural inoculation system.

  13. A culture-dependent survey of thermophilic bacteria from hot springs in Xiamen area in China

    Institute of Scientific and Technical Information of China (English)

    YANG Bo; OUYANG Jianping; AO Jingqun; CHEN Xinhua

    2009-01-01

    Microbes are believed to play important roles in ecosystem function in many environments. The hot springs of Xiamen Island are close to the Xiamen Sea, and may have some characteristics different from those of inland hot springs. Microbes living in the hot springs of Xiamen may have new characteristics. However, little is known about microbial communities of hot springs close to the Xiamen Sea. A cuhure-dependent survey of microbial population in the Xiamen hot springs was pcrformed by using an approach combining total cellular protein profile identification and 16S rRNA gene sequencing. A total of 328 isolates of bacteria were obtained from liquid and sediment samples from the Xiamen hot springs, including neutrophilie thermophilic bacteria and moderately thermophilic acidophiles. Neutrophilic thermophilic bacteria, which grow at a temperature range of 55-90℃ including Rhodothermus marinus (Strain 1) , Thermus thermophilus (Strain 2), Thermus thiopara (Strain 3) , Geobacillus stearothermophilus(Strain 4) , Geobacillus thermoleovorans (Strain 5) , and Pseudomonas pseudoal-caligenes (Strain 6), were recovered by 2216E plates. Moderately thermophilic acidophiles, which can grow at temperatures above 50℃ and a pH range of 1. 8-3.5 such as Alicyclobacillus acidoterrestris (Strain 8) , Sul-fobacillus acidophilus (Strain 9), and Sulfobacillus thermosulfidooxidans (Strain 10), were isolated on selective solid medium containing sulfur and Fe2+. Among these strains, Rhodothermus marinus, Thermus thermophilus and Geobacillus stearothermophilus are not only thermophilcs, but also halophiles. One bacterium strain (Strain 6) shared 99% nucleotide sequence homology with Pseudomonas pseudoalcaligenes on the 16S rRNA gene se-quence, but was quite different from Pseudomonas pseudoalcaligenes in biological characteristics, suggesting that it may represent a novel thermophilic species. Results indicated that various species of neutrophilic thermophiles and moderately thermophilic

  14. A computational investigation on the connection between dynamics properties of ribosomal proteins and ribosome assembly.

    Directory of Open Access Journals (Sweden)

    Brittany Burton

    Full Text Available Assembly of the ribosome from its protein and RNA constituents has been studied extensively over the past 50 years, and experimental evidence suggests that prokaryotic ribosomal proteins undergo conformational changes during assembly. However, to date, no studies have attempted to elucidate these conformational changes. The present work utilizes computational methods to analyze protein dynamics and to investigate the linkage between dynamics and binding of these proteins during the assembly of the ribosome. Ribosomal proteins are known to be positively charged and we find the percentage of positive residues in r-proteins to be about twice that of the average protein: Lys+Arg is 18.7% for E. coli and 21.2% for T. thermophilus. Also, positive residues constitute a large proportion of RNA contacting residues: 39% for E. coli and 46% for T. thermophilus. This affirms the known importance of charge-charge interactions in the assembly of the ribosome. We studied the dynamics of three primary proteins from E. coli and T. thermophilus 30S subunits that bind early in the assembly (S15, S17, and S20 with atomic molecular dynamic simulations, followed by a study of all r-proteins using elastic network models. Molecular dynamics simulations show that solvent-exposed proteins (S15 and S17 tend to adopt more stable solution conformations than an RNA-embedded protein (S20. We also find protein residues that contact the 16S rRNA are generally more mobile in comparison with the other residues. This is because there is a larger proportion of contacting residues located in flexible loop regions. By the use of elastic network models, which are computationally more efficient, we show that this trend holds for most of the 30S r-proteins.

  15. LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES

    OpenAIRE

    L.G. González-Olivares; J. Jiménez-Guzmán; A. Cruz-Guerrero; G. Rodríguez-Serrano; L. Gómez-Ruiz; M. García-Garibay

    2011-01-01

    El objetivo de este estudio fue determinar la concentración y el perfil de pesos moleculares de los péptidos bioactivos encriptados en las proteínas de la leche y liberados por la actividad proteolítica de bacterias lácticas en leches fermentadas comerciales, durante su almacenamiento refrigerado. La concentración de péptidos varió de 0.05 mg/ml en LF-3 (Lactobacillus casei) y LF-4 (Lactobacillus acidophilus), a 0.227 mg/ml en LF-5 (Lactobacillus casei y S. thermophilus) y LF-1 (Lactobacillus...

  16. Crystal structures at 2.5 Angstrom resolution of seryl-tRNA synthetase complexed with two analogs of seryl adenylate

    DEFF Research Database (Denmark)

    Belrhali, H.; Yaremchuk, A.; Tukalo, M.;

    1994-01-01

    Crystal structures of seryl-tRNA synthetase from Thermus thermophilus complexed with two different analogs of seryl adenylate have been determined at 2.5 Angstrom resolution. The first complex is between the enzyme and seryl-hydroxamate-AMP (adenosine monophosphate), produced enzymatically...... in a deep hydrophilic cleft formed by the antiparallel beta sheet and surrounding loops of the synthetase catalytic domain. Four regions in the primary sequence are involved in the interactions, including the motif 2 and 3 regions of class 2 synthetases. Apart from the specific recognition of the serine...

  17. Influence of Pollen, Chia Seeds and Cranberries Addition on the Physical and Probiotics Characteristics of Yogurt

    Directory of Open Access Journals (Sweden)

    Carmen Pop

    2015-05-01

    Full Text Available Yoghurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of bee pollen, chia seeds and cranberries on the viability of probiotic bacteria in yogurts during storage (21 days at refrigerated temperature (4°C was evaluated. The yogurt supplementation with 1,4 % chia seeds and 7,6% cranberries significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of (106–107 cfu/g probiotic bacteria at the end of 21-day shelf life.

  18. Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture

    OpenAIRE

    Shakerian, Mansour; Razavi,Seyed Hadi; Ziai, Seyed Ali; Khodaiyan, Faramarz; Yarmand, Mohammad Saeid; Moayedi, Ali

    2013-01-01

    In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium ani...

  19. Avaliação da microbiota bacteriana do queijo de coalho artesanal produzido na região Agreste do estado de Pernambuco

    Directory of Open Access Journals (Sweden)

    R.A. Silva

    2012-12-01

    Full Text Available O objetivo desta pesquisa foi avaliar a qualidade microbiológica e o perfil ácido-láctico do queijo de coalho artesanal. Todas as amostras de queijo apresentaram coliformes totais, termotolerantes e presença de Escherichia coli, porém com os valores dentro dos padrões estabelecidos pela legislação vigente no país. O perfil ácido-láctico estudado mostrou uma microbiota heterogênea, constituída por lactobacilos, lactococos, estreptococos e enterococos, confirmadas as espécies Enterococcus faecalis, Enterococcus faecium, Streptococcus thermophilus e Lactococcus lactis.

  20. Evaluación de la fermentación de bebida de soya con un cultivo láctico

    OpenAIRE

    Quicazán, Martha Cecilia; Sandoval, Angélica; Padilla, Germán

    2011-01-01

    La leche o bebida de soya, extracto acuoso de las proteínas de este grano, elaborada mediante un proceso previamente validado en el Instituto de Ciencia y Tecnología de Alimentos (ICTA), fue fermentada con un cultivo láctico termófilo, constituido por L delbrueckii ss. bulgaricus, L delbrueckii ss. laciis y S.salivarius ss. thermophilus. La composición de la bebida fue estandarizada, antes de la fermentación, en cuanto al contenido de sólidos y de proteína, utilizando como variable de proceso...

  1. Evaluación del desarrollo de aminas biógenas en queso chihuahua durante la vida de anaquel

    OpenAIRE

    María Teresa GONZÁLEZ MARTÍNEZ

    2013-01-01

    La inocuidad de los alimentos constituye una de las preocupaciones de la industria de alimentos ya que afecta directamente a la salud de los consumidores. El queso chihuahua es el queso madurado de mayor consumo en México, la maduración se realiza mediante la adición de microorganismos lácticos, principalmente del género Lactococcus y en algunos casos también Streptococcus thermophilus y Lactobacillus. Se ha demostrado que en alimentos madurados se pueden desarrollar aminas biógenas por la pr...

  2. Antibiotic susceptibility of strains in Chinese medical probiotic products

    Institute of Scientific and Technical Information of China (English)

    TANG Huan; YUAN Jing; XIE Cai-hong; WEI Hong

    2007-01-01

    Objective:To investigate the susceptibility of strains separated from probiotic products for medical purpose to 14 antimicrobial agents. Methods:The single aerobic strains were isolated from these products respectively and disc agar diffusion assay was proceeded to determine the susceptibility. Results:Probiotics tested in the study mostly showed multiresistant to the agents. Lactobacillus acidophilus LAP,LAB, Lactobacillus bulgaricus LBJ and Streptococcus thermophilus STJ were resistant to vancomycin. Conclusion: Drug resistance exists in most of commercial probiotics. The evaluation and monitoring of safety of probiotic products for medical purpose should be paid great attention.

  3. Cultivable bacterial diversity of terrestrial thermal spring of Unkeshwar, India

    Directory of Open Access Journals (Sweden)

    Anupama Prabhakarrao Pathak

    2014-12-01

    Full Text Available Ten different thermotolerent bacteria were isolated from terrestrial thermal spring of Unkeshwar in Nanded district of Maharashtra (India. These isolates were characterized by morphological characters, microscopic features, biochemical pattern and  physiological attributes. These isolates were identified as Bacillus licheniformis (APP7, Bacillus megaterium (APP8, Actinobacillus hominis (APP9, Lysinibacillus sphaericus (APP10, Paenibacillus alvei (APP11, Bacillus simplex (APP12, Actinobacillus seminis (APP13, Pseudomonas fragii (APP14, Staphylococcus cohnii (APP15 and Streptococcus thermophilus (APP16. These isolates belonged to class Firmicutes and Gamma proteobacteria and showed production of biotechnologically important thermostable hydrolytic enzymes such as caseinase, amylase, gelatinase, urease and lipase.

  4. Research on development of Bifidobacterium adolescentis-containing solidified yoghurt and selective medium for strains%青春双歧杆菌凝固型酸奶研制及选择性培养基比较

    Institute of Scientific and Technical Information of China (English)

    刘韩; 关宏; 杨文钦; 张琪; 韩明宇; 刘吉成

    2011-01-01

    以鲜牛奶、白砂糖为主要原料,以青春双歧杆菌、保加利亚乳杆菌、嗜热链球菌为发酵剂,制成营养保健的青春双歧杆菌凝固型酸奶.通过试验确定了青春双歧杆菌凝固型酸奶最佳工艺为:白砂糖8%,接种量3%,保加利亚乳杆菌:嗜热链球菌:青春双歧杆菌=1:1:4,发酵4h.结合MRS培养基和LM-MRS培养基可以对青春双歧杆菌凝固型酸奶中三种乳酸分别计数.青春双歧杆凝固型酸奶中保加利亚乳杆菌活菌数为8.0x108 cfu.mL-1,嗜热链球菌活茵数为8.5x108cfu·mL-1,青春双歧杆菌活茵数为2.0x106 cfu·mL-1.%The nutritional and healthy solidified yoghurt containing Bifidobacterium adolescentic has been made, using fresh milk and sugar as the main raw materials and using Bifidobacterium adolescentic, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus as starter cultures. The optimum technological condition of solidified yoghurt of Bifidobacterium adolescentic was determined: they are respectively 8% of sugar, 3% of inoculum and three lactic acid bacteria which are Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Bifidobacterium adoles centic and the percentage of these three lactic acid bacteria is 1:1:4, the time of fermentation is 4 h. The number of Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus and Bifidobacterium adolescentic could be counted in solidified Bifidobacterium adolescentic. Solidified yoghurt contain the number of viable Lactobacillus delbrueckii subsp. bulgaricus is 8.0 × 108 cfu· mL-1, the number of viable Streptococcus thermophilus is 8.5× 108 cfu· mL-1, the number of viable Bifidobacterium adolescentic is 2.0×106 cfu·mL-1.

  5. Carotenoid biosynthesis in extremophilic Deinococcus-Thermus bacteria.

    Science.gov (United States)

    Tian, Bing; Hua, Yuejin

    2010-11-01

    Bacteria from the phylum Deinococcus-Thermus are known for their resistance to extreme stresses including radiation, oxidation, desiccation and high temperature. Cultured Deinococcus-Thermus bacteria are usually red or yellow pigmented because of their ability to synthesize carotenoids. Unique carotenoids found in these bacteria include deinoxanthin from Deinococcus radiodurans and thermozeaxanthins from Thermus thermophilus. Investigations of carotenogenesis will help to understand cellular stress resistance of Deinococcus-Thermus bacteria. Here, we discuss the recent progress toward identifying carotenoids, carotenoid biosynthetic enzymes and pathways in some species of Deinococcus-Thermus extremophiles. In addition, we also discuss the roles of carotenoids in these extreme bacteria.

  6. Gastrointestinal ecosystem and immunological responses in E.coli challenged pigs after weaning fed liquid diets containing whey permeate fermented with different lactic acid bacteria

    DEFF Research Database (Denmark)

    Sugiharto, Sugiharto; Lauridsen, Charlotte; Jensen, Bent Borg

    2015-01-01

    The objective of this study was to investigate the effect of feeding liquid feed containing whey permeate (WP) fermented with different lactic acid bacteria (LAB) on the microbiota and mucosal immune responses of Escherichia coli F4 inoculated piglets post weaning. The study consisted of 52 weaned...... were collected from the GIT segments. Lactic acid concentration was higher (P ... piglets allotted to 6 treatments: (1) no infection and no WP (INF−WP−); (2) infection and no WP (INF+WP−); (3) infection and non-fermented WP (INF+WP+); (4) infection and WP fermented with Streptococcus thermophilus and Lactobacillus bulgaricus (INF+WP+LAB1); (5) infection and WP fermented...

  7. Utjecaj praška Spiruline platensis na mikrofloru jogurta i acidofilnog mlijeka

    OpenAIRE

    Guldas, Metin; Irkin, Reyhan

    2010-01-01

    Glavni cilj ovog istraživanja bio je ispitivanje utjecaja dodatka praškastog Cyanobacterium Spirulina platensis u jogurt te jogurt obogaćen s Lactobacillus acidophilus na preživljavanje mikroorganizama tijekom čuvanja u hladnjaku. Ispitivano je preživljavanje starter kulture jogurta (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus salivarius ssp. thermophilus) te Lactobacillus acidophilus u uzorcima pripremljenim uz dodatak 0,5 % ili 1 % (w/w) te bez dodatka spiruline, nakon čuvan...

  8. Efeito do teor de soro, açúcar e de frutooligossacarídeos sobre a população de bactérias lácticas probióticas em bebidas fermentadas Effect of whey, suggar and frutooligosacharides on the probiotic lactic acid bacteria population in fermented beverages

    Directory of Open Access Journals (Sweden)

    Karime Giannetti Thamer

    2005-09-01

    Full Text Available Nos últimos anos tem havido muito interesse por produtos alimentícios de baixas calorias e probióticos. A incorporação de Lactobacillus acidophilus e Bifidobacterium em bebidas fermentadas pode resultar em um produto lácteo com extraordinário valor terapêutico e eficaz redução calórica. O objetivo deste trabalho foi estudar o efeito do teor de soro, açúcar e de frutooligossacarídeos sobre a população de bactérias lácticas de doze formulações de bebidas fermentadas. Foram determinadas as populações de Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium e Lactobacillus acidophilus. As maiores populações de microrganismos probióticos foram observadas nas bebidas com mais baixa acidez e elevado teor de sólidos, além de haver predominância do Streptococcus thermophilus sobre os demais microrganismos. As amostras atenderam a legislação brasileira em vigor, independente das formulações, pela presença de no mínimo 10(6 UFC/mL de bactérias lácticas. As bebidas lácteas formuladas podem ser consideradas probióticas pelas contagens elevadas de Bifidobacterium spp. e Lactobacillus acidophilusThe demand for low calories and probiotics foods has increased during the last years. The incorporation of Lactobacillus acidophilus and Bifidobacterium in fermented beverages can result in dairy products with excellent therapeutic value and efficient calories reduction. The aim of this research was study the effects of whey, sugar and fructooligosaccharides levels on the lactic acid bacteria population of twelve formulations of fermented beverages. The populations of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium spp. and Lactobacillus acidophilus were carried out. The highest probiotic microorganisms' populations were observed in beverages with lower acidity and higher solids level, besides there was a predominance of Streptococcus thermophilus over the

  9. Bacterial chromosome segregation: structure and DNA binding of the Soj dimer — a conserved biological switch

    OpenAIRE

    Leonard, Thomas A.; Butler, P Jonathan; Löwe, Jan

    2005-01-01

    Soj and Spo0J of the Gram-negative hyperthermophile Thermus thermophilus belong to the conserved ParAB family of bacterial proteins implicated in plasmid and chromosome partitioning. Spo0J binds to DNA near the replication origin and localises at the poles following initiation of replication. Soj oscillates in the nucleoid region in an ATP- and Spo0J-dependent fashion. Here, we show that Soj undergoes ATP-dependent dimerisation in solution and forms nucleoprotein filaments with DNA. Crystal s...

  10. CARACTERÍSTICAS FÍSICAS E QUÍMICAS DE BEBIDAS LÁCTEAS FERMENTADAS E PREPARADAS COM SORO DE QUEIJO MINAS FRESCAL

    OpenAIRE

    Almeida,Keila Emílio de; Bonassi, Ismael Antonio [UNESP; Roça,Roberto de Oliveira

    2001-01-01

    Nesta pesquisa procurou-se verificar as características físicas e químicas de bebidas lácteas preparadas com três concentrações de soro de queijo Minas Frescal (30, 40 e 50%), empregando-se dois tipos de culturas lácticas: uma tradicional para iogurte (YC-180) contendo cepas mistas de Streptococcus salivarus subsp. thermophilus, Lactobacillus delbrueckii subsp. lactis e Lactobacillus delbrueckii subsp. bulgaricus e outra (ABY-1) contendo cepas mistas de Lactobacillus delbrueckii subsp. bulgar...

  11. Selection of Chinese Cheese Strains%中式干酪生产用菌种的筛选

    Institute of Scientific and Technical Information of China (English)

    鄂卫峰

    2005-01-01

    概述中式干酪的特点及生产用菌种所需具备的特性,对已有的四种菌株进行发酵性能和生化试验,优选出两株优良菌株为嗜热链球菌(Streptococcus thermophilus)和保加利亚德氏乳杆菌(Lactobacillus bulgaricus),并进行两菌株实际的干酪生产,证明表现良好.

  12. Antimutagenic properties of lactic acid-cultured milk on chemical and fecal mutagens

    Energy Technology Data Exchange (ETDEWEB)

    Hosono, A.; Kashina, T.; Kada, T.

    1986-09-01

    The antimutagenic properties of milk cultured with Lactobacillus bulgaricus and Streptococcus thermophilus were examined using streptomycin-dependent strains of Salmonella in an in vitro assay system. The mutagens utilized for testing included 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide, 4-nitroquinoline-N-oxide, and fecal mutagenic extracts from cats, monkeys, dogs and other mammals. Both types of cultured milk exhibited antimutagenic activity on all mutagens used. Antimutagenic activities of the cultured milks with 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide and 4-nitroquinoline-N-oxide increased with incubation time but were thermolabile beyond 55/sup 0/C for 10 min.

  13. Evaluación del desarrollo de aminas biógenas en queso chihuahua durante la vida de anaquel

    OpenAIRE

    María Teresa GONZÁLEZ MARTÍNEZ

    2013-01-01

    La inocuidad de los alimentos constituye una de las preocupaciones de la industria de alimentos ya que afecta directamente a la salud de los consumidores. El queso chihuahua es el queso madurado de mayor consumo en México, la maduración se realiza mediante la adición de microorganismos lácticos, principalmente del género Lactococcus y en algunos casos también Streptococcus thermophilus y Lactobacillus. Se ha demostrado que en alimentos madurados se pueden desarrollar aminas biógenas por la...

  14. Structural and biochemical analysis of nuclease domain of clustered regularly interspaced short palindromic repeat (CRISPR)-associated protein 3 (Cas3).

    Science.gov (United States)

    Mulepati, Sabin; Bailey, Scott

    2011-09-09

    RNA transcribed from clustered regularly interspaced short palindromic repeats (CRISPRs) protects many prokaryotes from invasion by foreign DNA such as viruses, conjugative plasmids, and transposable elements. Cas3 (CRISPR-associated protein 3) is essential for this CRISPR protection and is thought to mediate cleavage of the foreign DNA through its N-terminal histidine-aspartate (HD) domain. We report here the 1.8 Å crystal structure of the HD domain of Cas3 from Thermus thermophilus HB8. Structural and biochemical studies predict that this enzyme binds two metal ions at its active site. We also demonstrate that the single-stranded DNA endonuclease activity of this T. thermophilus domain is activated not by magnesium but by transition metal ions such as manganese and nickel. Structure-guided mutagenesis confirms the importance of the metal-binding residues for the nuclease activity and identifies other active site residues. Overall, these results provide a framework for understanding the role of Cas3 in the CRISPR system.

  15. Elaboration of fermented dairy beverages: acceptability and viability of probiotic cultures

    Directory of Open Access Journals (Sweden)

    Adriana Carla Santos de Menezes Ramos

    2013-12-01

    Full Text Available This work aims to develop formulations of fermented dairy beverages with probiotic cultures (Lactobacillus acidophilus, Streptococcus thermophilus e Bifidobacterium bifidum yellow monbin flavored, to characterize the chemical composition and to evaluate the stability during refrigerated storage for 28 days.The dairy beverages were developed from an experimental design 3x3, with two factors and three levels each: yellow monbin pulp (15, 20 and 25% and whey (20, 30 and 40%. Nine formulations were produced and submitted to a sensory acceptability test. Thereafter three selected formulations were evaluated based on their microbiological characteristics, proximate composition, pH and titratable acidity. As the acceptance was higher than 70% in all the formulations, were selected that had a higher proportion of whey. Thus, the formulations F3, F6 e F9 were selected. Considering the proximate composition, the selected formulations not differed regarding for carbohydrates. The dairy beverages showed stability with respect to pH and acidity during the shelf life of 28 days and satisfactory results as the investigation of pathogenic microorganisms within the standards established. Quantification of lactic acid bacteria evidenced high numbers to Lactobacillus acidophilus and Streptococcus thermophilus, values between 11.6 to 10.2 CFU log/mL and 8.9 to 11 CFU log/mL, respectively. The species Bifidobacterium bifidum presented less than 6 log/ mL CFU for the formulations. Based on these results, the selected dairy beverages formulations had nutrition, technology and sensorial feasibility.

  16. Effects of fructooligosaccharide and whey protein concentrate on the viability of starter culture in reduced-fat probiotic yogurt during storage.

    Science.gov (United States)

    Akalin, A S; Gönç, S; Unal, G; Fenderya, S

    2007-09-01

    Viability of yogurt starter cultures and Bifidobacterium animalis was assessed during 28 d storage in reduced-fat yogurts containing 1.5% milk fat supplemented with 1.5% fructooligosaccharide or whey protein concentrate. These properties were examined in comparison with control yogurts containing 1.5% and 3% milk fat and no supplement. Although fructooligosaccharide improved the viability of Streptococcus thermophilus, Lactobacillus delbrueckii subs. bulgaricus, and Bifidobacterium animalis, the highest growth was obtained when milk was supplemented with whey protein concentrate in reduced-fat yogurt (P yogurt increased the viable counts of S. thermophilus, L. delbrueckii subs. bulgaricus, and B. animalis by 1 log cycle in the 1st week of storage when compared to control sample. Similar improvement in the growth of both yogurt bacteria and B. animalis was also obtained in the full-fat yogurt containing 3% milk fat and no supplement. Addition of whey protein concentrate also resulted in the highest content of lactic and acetic acids (P < 0.05). A gradual increase was obtained in organic acid contents during the storage.

  17. Phage mutations in response to CRISPR diversification in a bacterial population.

    Science.gov (United States)

    Sun, Christine L; Barrangou, Rodolphe; Thomas, Brian C; Horvath, Philippe; Fremaux, Christophe; Banfield, Jillian F

    2013-02-01

    Interactions between bacteria and their coexisting phage populations impact evolution and can strongly influence biogeochemical processes in natural ecosystems. Periodically, mutation or migration results in exposure of a host to a phage to which it has no immunity; alternatively, a phage may be exposed to a host it cannot infect. To explore the processes by which coexisting, co-evolving hosts and phage populations establish, we cultured Streptococcus thermophilus DGCC7710 with phage 2972 and tracked CRISPR (clustered regularly interspaced short palindromic repeats) diversification and host-phage co-evolution in a population derived from a colony that acquired initial CRISPR-encoded immunity. After 1 week of co-culturing, the coexisting host-phage populations were metagenomically characterized using 454 FLX Titanium sequencing. The evolved genomes were compared with reference genomes to identify newly incorporated spacers in S. thermophilus DGCC7710 and recently acquired single-nucleotide polymorphisms (SNPs) in phage 2972. Following phage exposure, acquisition of immune elements (spacers) led to a genetically diverse population with multiple subdominant strain lineages. Phage mutations that circumvented three early immunization events were localized in the proto-spacer adjacent motif (PAM) or near the PAM end of the proto-spacer, suggesting a strong selective advantage for the phage that mutated in this region. The sequential fixation or near fixation of these single mutations indicates selection events so severe that single phage genotypes ultimately gave rise to all surviving lineages and potentially carried traits unrelated to immunity to fixation.

  18. Study on Mixture Starter of Lactic Bacteria and Yeast to Prepare Stirring Fermentation Bean-Milk%发酵型含醇酸豆奶的研制

    Institute of Scientific and Technical Information of China (English)

    蒋立文; 付海平

    2001-01-01

    为了开发酸豆奶新产品,对乳酸菌、酵母菌混和发酵生产酸豆奶进行了研究。正交试验结果表明,生产品质优良产品的最佳工艺参数为:豆水比 1∶ 10;菌种:保加利亚乳杆菌 (Lactobacillus bulgaricus)+嗜热链球菌 (Streptococcus thermophilus),啤酒酵母 (Saccharomyces cerevisiae),菌种配比 1∶ 2;蔗糖、明胶、羧甲基纤维素纳、黄原胶、乙基麦芽酚等适量,发酵时间为 6h,发酵温度 35℃,发酵剂接种量 3%。%In order to develop the new product of fermentation bean-milk.The co-fermentation of soymilk by Lactobacillus bulgaricus Streptococcus thermophilus and Saccharomyces cerevisiae has been studied.The results of orthogonal experiments indicates that the best process factors are:bean-water proportion 1∶ 10;the proportion of specices lactic bacteria and Saccbaromyces cerevisiae is a ration of 1∶ 2,sugar、 gelation、 sodium carboxymethyl cellulose、 ethyl maltol,fermentation time 6h,temperature 35℃ ,inoculum size 3% .The quality of the product is good.

  19. The role of resistance to bile salts and acid tolerance of exopolysaccharides (EPSS produced by yogurt starter bacteria

    Directory of Open Access Journals (Sweden)

    Boke Hatice

    2010-01-01

    Full Text Available The aim of this study was to investigate a possible relation between EPS production and resistance to bile salts and tolerance to low pH. Eight strains which produced the highest and lowest amount of EPS (16- 211mg/l were selected among 54 bacteria isolated from yogurt. Additionally, they were tested for resistance to bile salts (0.15, 0.3 % and tolerance to low pH (2.0-3.0. After treatment with bile salts and acid, viable bacteria (log cfu ml-1 were determined by surface plating. The high EPS producing strains (B3, G12, W22 showed a significant (P<0.05 protective effect against low pH (pH 2.0. All Streptococcus thermophilus strains showed a higher tolerance to bile salts than the Lactobacillus delbrueckii subsp. bulgaricus strains. The high EPS-producing S. thermophilus (W22, T12 and L. bulgaricus (B3, G2 strains showed a significant (P<0.01 protective effect against bile salts (0.3 %.

  20. Assimilation (in vitro) of cholesterol by yogurt bacteria.

    Science.gov (United States)

    Dilmi-Bouras, Abdelkader

    2006-01-01

    A considerable variation is noticed between the different species studied and even between the strains of the same species, in the assimilation of cholesterol in synthetic media, in presence of different concentrations of bile salts and under anaerobiosis conditions. The obtained results show that certain strains of Streptococcus thermophilus and Lactobacillus bulgaricus resist bile salts and assimilate appreciable cholesterol quantities in their presence. The study of associations shows that only strains assimilating cholesterol in a pure state remain active when they are put in associations, but there is no additional effect. However, the symbiotic effect between Streptococcus thermophilus and Lactobacillus bulgaricus of yogurt, with regard to bile salts, is confirmed. The lactic fermenters of yogurt (Y2) reduce the levels of total cholesterol, HDL-cholesterol and LDL-cholesterol, in a well-balanced way. In all cases, the assimilated quantity of HDL-cholesterol is lower than that of LDL-cholesterol. Moreover, yogurt Y2 keeps a significant number of bacteria, superior to 10(8) cells ml(-1), and has a good taste 10 days after its production.

  1. Beta-carotene-rich carotenoid-protein preparation and exopolysaccharide production by Rhodotorula rubra GED8 grown with a yogurt starter culture.

    Science.gov (United States)

    Frengova, Ginka I; Simova, Emilina D; Beshkova, Dora M

    2006-01-01

    The underlying method for obtaining a beta-carotene-rich carotenoid-protein preparation and exopolysaccharides is the associated cultivation of the carotenoid-synthesizing lactose-negative yeast strain Rhodotorula rubra GED8 with the yogurt starter culture (Lactobacillus bulgaricus 2-11 + Streptococcus thermophilus 15HA) in whey ultrafiltrate (45 g lactose/l) with a maximum carotenoid yield of 13.37 mg/l culture fluid on the 4.5th day. The chemical composition of the carotenoid-protein preparation has been identified. The respective carotenoid and protein content is 497.4 microg/g dry cells and 50.3% per dry weight, respectively. An important characteristic of the carotenoid composition is the high percentage (51.1%) of beta-carotene (a carotenoid pigment with the highest provitamin A activity) as compared to 12.9% and 33.7%, respectively, for the other two individual pigments--torulene and torularhodin. Exopolysaccharides (12.8 g/l) synthesized by the yeast and lactic acid cultures, identified as acid biopolymers containing 7.2% glucuronic acid, were isolated in the cell-free supernatant. Mannose, produced exclusively by the yeast, predominated in the neutral carbohydrate biopolymer component (76%). The mixed cultivation of R. rubra GED8 with the yogurt starter (L. bulgaricus 2-11 + S. thermophilus 15HA) in ultrafiltrate under conditions of intracellular production of maximum amount of carotenoids and exopolysaccharides synthesis enables combined utilization of the culture fluid from the fermentation process.

  2. Role of milk protein-based products in some quality attributes of goat milk yogurt.

    Science.gov (United States)

    Gursel, A; Gursoy, A; Anli, E A K; Budak, S O; Aydemir, S; Durlu-Ozkaya, F

    2016-04-01

    Goat milk yogurts were manufactured with the fortification of 2% (wt/vol) skim goat milk powder (SGMP), sodium caseinate (NaCn), whey protein concentrate (WPC), whey protein isolate (WPI), or yogurt texture improver (YTI). Yogurts were characterized based on compositional, microbiological, and textural properties; volatile flavor components (with gas chromatography); and sensory analyses during storage (21d at 5 °C). Compared with goat milk yogurt made by using SGMP, the other goat milk yogurt variants had higher protein content and lower acidity values. Goat milk yogurts with NaCn and WPC, in particular, had better physical characteristics. Using WPI caused the hardest structure in yogurt, leading to higher syneresis values. Acetaldehyde and ethanol formation increased with the incorporation of WPI, WPC, or YTI to yogurt milk. The tyrosine value especially was higher in the samples with NaCn and YTI than in the samples with WPC and WPI. Counts of Streptococcus thermophilus were higher than the counts of Lactobacillus delbrueckii ssp. bulgaricus, possibly due to a stimulatory effect of milk protein-based ingredients other than SGMP on the growth of S. thermophilus. Yogurt with NaCn was the best accepted among the yogurts. For the parameters used, milk protein-based products such as NaCn or WPC have promising features as suitable ingredients for goat milk yogurt manufacture.

  3. 内蒙古酸马奶中乳酸菌多样性的研究%Biodiversity of Lactic Acid Bacteria in Home-made Koumiss from Inner Mongolia

    Institute of Scientific and Technical Information of China (English)

    刘芳; 都立辉; 杜鹏; 霍贵成

    2008-01-01

    In order to identify and protect home-made Koumiss,the diversity of lactic acid bacteria was investigated using appropriate starter cultures. Analysis of the 16S rRNA gene was used to confirm the presence of the predominant groups indicated by phenotypic analysis and to determine the phylogenetic affiliation of representative strains. The prevalent lactic acid bacteria consisted of Lactobacillus plantarum(10%), Lactobacillus brevis(8%), Lactobacillus casei(7.8%), Enterococcus faecium (17%), Ente rococcus faecalis(14%), Lactococcus lactis(19%), Lactobacillus acidlophilus(5%), Lactobacillus paracasei(2%),Lactobacillus delbrueckii subsp. bulgaricus(4%), Lactobacillus helveticus(4%), Enterococcus durans(4%), Leuconostoc mesenteroides(4%), Leuconostoc garlicum(1%) and Streptococcus thermophilus(1%).%采用16S rRNA基因全序列测定和聚类分析技术,对酸马奶中的乳酸菌进行了准确鉴定并构建了乳酸菌的系统发育树.然后对乳酸菌菌群进行了多样性分析,结果显示,酸马奶中的优势乳酸菌分别为:Lactobacillus plantarum(10%),Lactobacillus brevis(8%),Lactobacillus casei(7.8%),Enterococcus faecium(17%),Enterococcus faecalis(14%),Lactococcuslactis(19%),Lactobacillus acidlophilus(5%),Lactobacillus paracasei(2%),Lactobacillus delbrueckii subsp.bulgaricus(4%),Lactobacillus helveticus(4%),Enterococcus durans(4%),Leuconostoc mesenteroides (4%),Leuconostoc garlicum(1%),Streptococcus thermophilus(1%).

  4. 高加索酸奶中乳酸菌的分离与鉴定%Isolation and identification of Lactic acid bacteria (LAC) from yogurt of Russia's Caucasus region

    Institute of Scientific and Technical Information of China (English)

    杨郁荭; 邵景海; 李亮; 韩迪; 赵霞; 方曙光

    2012-01-01

    从自然发酵的5份酸奶样品中,通过平板划线等方法分离筛选乳酸菌.经形态特征,生理生化特性及糖发酵试验等,筛选到12株乳酸菌,分别为:乳杆菌7株,其中:3株德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp.bulgaricus),3株瑞士乳杆菌(Lactobacillus helveticus),1株罗伊氏乳杆菌(Lactobacillus reuteri;乳酸球菌5株,包括3株嗜热链球菌(Streptococcus thermophilus),2株乳酸乳球菌乳脂亚种(Lactococcus lactis subsp.Cremoris.%12 strains of Lactic acid bacteria were isolated from 5 traditional fermented yogurt samples of Russia's Caucasus region. According to the morphological, physiological, biochemical characteristics, and the sugar-fermentation testing, among 12 strains, 7 strain were identified as lactobacillus, which include 3 strains of Lactobadllus detbrueckii ssp. Bulgaricus, 3 strains of Lactobacillus helveticus, and 1 strain of Lactobacillus reuteri; 5 strains were identified as lactococcus, which include 3 strains of Streptococcus thermophilus and 2 strains of Lactococcus lactis spp. Cremoris.

  5. Production of uroporphyrinogen III, which is the common precursor of all tetrapyrrole cofactors, from 5-aminolevulinic acid by Escherichia coli expressing thermostable enzymes.

    Science.gov (United States)

    Hibino, Aiko; Petri, René; Büchs, Jochen; Ohtake, Hisao

    2013-08-01

    Uroporphyrinogen III (urogen III) was produced from 5-aminolevulinic acid (ALA), which is a common precursor of all metabolic tetrapyrroles, using thermostable ALA dehydratase (ALAD), porphobilinogen deaminase (PBGD), and urogen III synthase (UROS) of Thermus thermophilus HB8. The UROS-coding gene (hemD₂) of T. thermophilus HB8 was identified by examining the gene product for its ability to produce urogen III in a coupled reaction with ALAD and PBGD. The genes encoding ALAD, PBGD, and UROS were separately expressed in Escherichia coli BL21 (DE3). To inactivate indigenous mesophilic enzymes, the E. coli transformants were heated at 70 °C for 10 min. The bioconversion of ALA to urogen III was performed using a mixture of heat-treated E. coli transformants expressing ALAD, PBGD, and UROS at a cell ratio of 1:1:1. When the total cell concentration was 7.5 g/l, the mixture of heat-treated E. coli transformants could convert about 88 % 10 mM ALA to urogen III at 60 °C after 4 h. Since eight ALA molecules are required for the synthesis of one porphyrin molecule, approximately 1.1 mM (990 mg/l) urogen III was produced from 10 mM ALA. The present technology has great potential to supply urogen III for the biocatalytic production of vitamin B₁₂.

  6. Fermentation and storage of probiotic yoghurt from goat’s milk

    Directory of Open Access Journals (Sweden)

    Rajka Božanić

    2002-04-01

    Full Text Available Cow’s and goat’s milk supplemented with inulin were fermented withABT4 culture. The population growth of Streptococcus thermophilus,Lactobacillus acidophilus and Bifidobacterium ssp. in plain and inulinsupplemented goat’s milk during fermentation was evaluated. The survival of strains during 28 d of storage was followed in comparison with that of cow’s milk. The time required to reach the desired pH of 4.6 during fermentation was 6 h for both types of milk. At that time the proportion of viable cells of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium ssp. in all fermented samples was comparable 40 : 33 : 27, respectively. During the storage viable count of streptococci and bifidobacteria have not decreased. In supplemented samples viable counts of bifidobacteria were increased and during 28th day of storage were higher for 0.6 logarithms compared to the non supplemented samples. Surviving of lactobacilli was poorer in fermented goat's milk than in fermented cow's milk during storage. The addition of inulin improved the firmness of fermented goat’s and cow’s milks products. Inulin addition partly masked the goat’s flavour of produced yoghurt. During storage the fermented goat's samples were scored better in comparison with cow's samples. Goat’s milk fermented with probiotic bacteria and fortified with inulin complies with the requirements of functional food.

  7. Structural Studies on Cytosolic Domain of Magnesium Transporter MgtE from Enterococcus faecalis

    Energy Technology Data Exchange (ETDEWEB)

    Ragumani, S.; Sauder, J; Burley, S; Swaminathan, S

    2009-01-01

    Magnesium (Mg{sup 2+}) is an essential element for growth and maintenance of living cells. It acts as a cofactor for many enzymes and is also essential for stability of the plasma membrane. There are two distinct classes of magnesium transporters identified in bacteria that convey Mg{sup 2+} from periplasm to cytoplasm [ATPase-dependent (MgtA and MgtB) and constitutively active (CorA and MgtE)]. Previously published work on Mg{sup 2+} transporters yielded structures of full length MgtE from Thermus thermophilus, determined at 3.5 {angstrom} resolution, and its cytoplasmic domain with and without bond Mg{sup 2+} determined at 2.3 and 3.9 {angstrom} resolution, respectively. Here, they report the crystal structure of the Mg{sup 2+} bound form of the cytosolic portion of MgtE (residues 6-262) from Enterococcus faecalis at 2.2 {angstrom} resolution. The present structure and magnesium bound cytosolic domain structure from T. thermophilus (PDB ID: 2YVY) are structurally similar. Three magnesium binding sites are common to both MgtE full length and the present structure. Their work revealed an additional Mg{sup 2+} binding site in the E. faecalis structure. In this report, they discuss the functional significance of Mg{sup 2+} binding sites in the cytosolic domains of MgtE transporters.

  8. Structure of bacterial respiratory complex I.

    Science.gov (United States)

    Berrisford, John M; Baradaran, Rozbeh; Sazanov, Leonid A

    2016-07-01

    Complex I (NADH:ubiquinone oxidoreductase) plays a central role in cellular energy production, coupling electron transfer between NADH and quinone to proton translocation. It is the largest protein assembly of respiratory chains and one of the most elaborate redox membrane proteins known. Bacterial enzyme is about half the size of mitochondrial and thus provides its important "minimal" model. Dysfunction of mitochondrial complex I is implicated in many human neurodegenerative diseases. The L-shaped complex consists of a hydrophilic arm, where electron transfer occurs, and a membrane arm, where proton translocation takes place. We have solved the crystal structures of the hydrophilic domain of complex I from Thermus thermophilus, the membrane domain from Escherichia coli and recently of the intact, entire complex I from T. thermophilus (536 kDa, 16 subunits, 9 iron-sulphur clusters, 64 transmembrane helices). The 95Å long electron transfer pathway through the enzyme proceeds from the primary electron acceptor flavin mononucleotide through seven conserved Fe-S clusters to the unusual elongated quinone-binding site at the interface with the membrane domain. Four putative proton translocation channels are found in the membrane domain, all linked by the central flexible axis containing charged residues. The redox energy of electron transfer is coupled to proton translocation by the as yet undefined mechanism proposed to involve long-range conformational changes. This article is part of a Special Issue entitled Respiratory complex I, edited by Volker Zickermann and Ulrich Brandt.

  9. Compositional characteristics of commercial yoghurt based on quantitative determination of viable lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Niketić Gordana B.

    2009-01-01

    Full Text Available Yoghurt quality is particularly difficult to standardize because of the many forms, varieties, manufacturing methods, ingredients and consumer preferences that exist. Since these factors will always play an important role, it is unlikely that a uniform yoghurt quality concept will ever emerge, such as has been developed for other dairy products. There are a number of common denominators, however that have bearing on yoghurt quality. Since a number of producers are recognized within the broad category entitled yoghurt. This situation makes yoghurt an interesting, challenging, but also a confusing area to work in. The present investigation was undertaken to isolate from commercial yoghurt the strains involved in its manufacture and determine the characteristics of Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus. This study is concerned with the lactic acid bacteria (L.delbrueckii subsp. bulgaricus and S. thermophilus growth in yoghurt from involving different procedures and with the determination of the number of lactic acid bacteria in dependence of the temperature and acidity in the period of storage. Predominant samples of yoghurt were with 11-107/ml lactic acid lactococci (44.28%.

  10. Effect of adjuncts on microbiological and chemical properties of Scamorza cheese.

    Science.gov (United States)

    Guidone, Angela; Braghieri, Ada; Cioffi, Silvia; Claps, Salvatore; Genovese, Francesco; Morone, Giuseppe; Napolitano, Fabio; Parente, Eugenio

    2015-03-01

    Scamorza is a semi-hard, pasta filata cheese resembling low-moisture Mozzarella cheese, with a short ripening time (cheeses, it was manufactured using 2 types of milk in the current study: 100% Italian Friesian milk (F) or 90% F and 10% Jersey cow milk (mixed, M), and 2 types of starter: Streptococcus thermophilus or S. thermophilus with peptidolytic Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei strains as adjuncts). The cheeses were ripened for 30d. The adjunct did not significantly affect acid production or growth of the primary starter; 2 of the species used in the adjunct (Lb. paracasei and Lb. helveticus) rapidly colonized the cheese and persisted until the end of ripening, whereas the counts of nonstarter lactic acid bacteria in the control cheese were low until the end of ripening. The use of adjuncts affected pH, microbial composition (as assessed by both culture-dependent and culture-independent methods), total free amino acid content, and volatile profile (measured using an electronic nose), whereas milk type had only a minor effect. Although differences in primary proteolysis were found, they were probably indirect and related to the effects on pH and moisture. We conclude that, even with a short ripening time (30d), use of a peptidolytic adjunct may significantly affect important features of Scamorza and may be used to create a product that is measurably different from competing products.

  11. Selection of dairy culture and changes of Podravec cheese acidity during production

    Directory of Open Access Journals (Sweden)

    Slavko Kirin

    2002-06-01

    Full Text Available The selection and characteristics of dairy culture play a basic role in all types of cheese production process. The most important characteristic is acidification ability i.e. lactic acid formation, which regulates manufacturing and maturing conditions of cheese, thus affecting its organoleptic characteristics as well. In this work the results on control of acidity increase in Podravec cheeseproduction are presented. In the production process, a technical culture as well as identical frozen and concentrated culture, with and without auxiliary Streptococcus thermophilus for direct milk inoculation, were used. It was established that the acidity, expressed as pH value, is more intensively developed in cheeses produced with culture for direct inoculation. This was especially evident in the first phases of production i.e. before cheese salting. During salting the acidity of cheeses, in both cases, was almoust identical. Cheeses produced with identical frozen culture and auxiliary Streptococcus thermophilus culture had more pronounced acidity before salting and lower after salting in comparison with cheeses with the mentioned two cultures. Organoleptic and other characteristics of mature cheeses were identical.

  12. Comparison of culture-dependent and -independent methods for bacterial community monitoring during Montasio cheese manufacturing.

    Science.gov (United States)

    Carraro, Lisa; Maifreni, Michela; Bartolomeoli, Ingrid; Martino, Maria Elena; Novelli, Enrico; Frigo, Francesca; Marino, Marilena; Cardazzo, Barbara

    2011-04-01

    The microbial community in milk is of great importance in the manufacture of traditional cheeses produced using raw milk and natural cultures. During milk curdling and cheese ripening, complex interactions occur in the microbial community, and accurate identification of the microorganisms involved provides essential information for understanding their role in these processes and in flavor production. Recent improvements in molecular biological methods have led to their application to food matrices, and thereby opened new perspectives for the study of microbial communities in fermented foods. In this study, a description of microbial community composition during the manufacture and ripening of Montasio cheese was provided. A combined approach using culture-dependent and -independent methods was applied. Culture-dependent identification was compared with 16S clone libraries sequencing data obtained from both DNA and reverse-transcribed RNA (cDNA) amplification and real-time quantitative PCR (qPCR) assays developed to detect and quantify specific bacterial species/genera (Streptococcus thermophilus, Lactobacillus casei, Pediococcus pentosaceus, Enterococcus spp., Pseudomonas spp.). S. thermophilus was the predominant LAB species throughout the entire ripening period of Montasio cheese. The culture-independent method demonstrates the relevant presence of Pseudomonas spp. and Lactococcus piscium at the beginning of ripening. The culture-dependent approach and the two culture-independent approaches produced complementary information, together generating a general view of cheese microbial ecology.

  13. Polyphasic approach to bacterial dynamics during the ripening of Spanish farmhouse cheese, using culture-dependent and -independent methods.

    Science.gov (United States)

    Martín-Platero, Antonio M; Valdivia, Eva; Maqueda, Mercedes; Martín-Sánchez, Inés; Martínez-Bueno, Manuel

    2008-09-01

    We studied the dynamics of the microbial population during ripening of Cueva de la Magahá cheese using a combination of classical and molecular techniques. Samples taken during ripening of this Spanish goat's milk cheese in which Lactococcus lactis and Streptococcus thermophilus were used as starter cultures were analyzed. All bacterial isolates were clustered by using randomly amplified polymorphic DNA (RAPD) and identified by 16S rRNA gene sequencing, species-specific PCR, and multiplex PCR. Our results indicate that the majority of the 225 strains isolated and enumerated on solid media during the ripening period were nonstarter lactic acid bacteria, and Lactobacillus paracasei was the most abundant species. Other Lactobacillus species, such as Lactobacillus plantarum and Lactobacillus parabuchneri, were also detected at the beginning and end of ripening, respectively. Non-lactic-acid bacteria, mainly Kocuria and Staphylococcus strains, were also detected at the end of the ripening period. Microbial community dynamics determined by temporal temperature gradient gel electrophoresis provided a more precise estimate of the distribution of bacteria and enabled us to detect Lactobacillus curvatus and the starter bacteria S. thermophilus and L. lactis, which were not isolated. Surprisingly, the bacterium most frequently found using culture-dependent analysis, L. paracasei, was scarcely detected by this molecular approach. Finally, we studied the composition of the lactobacilli and their evolution by using length heterogeneity PCR.

  14. CpG oligodeoxynucleotides induce strong up-regulation of interleukin 33 via Toll-like receptor 9.

    Science.gov (United States)

    Shimosato, Takeshi; Fujimoto, Megumi; Tohno, Masanori; Sato, Takashi; Tateo, Mariko; Otani, Hajime; Kitazawa, Haruki

    2010-03-26

    We previously reported the strong immunostimulatory effects of a CpG oligodeoxynucleotide (ODN), designated MsST, from the lacZ gene of Streptococcus (S.) thermophilus ATCC19258. Here we show that 24h of stimulation with MsST in mouse splenocytes and peritoneal macrophages strongly induces expression of interleukin (IL)-33, a cytokine in the IL-1 superfamily. Other IL-1 superfamily members, including IL-1alpha, IL-1beta and IL-18, are down-regulated after 24h of stimulation of MsST. We also found that MsST-induced IL-33 mRNA expression is inhibited by the suppressive ODN A151, which can inhibit Toll-like receptor 9 (TLR9)-mediated responses. This is the first report to show that IL-33 can be induced by CpG ODNs. The strong induction of IL-33 by MsST suggests that it may be a potential therapeutic ODN for the treatment of inflammatory disease. The presence of a strong CpG ODN in S. thermophilus also suggests that the bacterium may be a good candidate as a starter culture for the development of new physiologically functional foods.

  15. An intermolecular binding mechanism involving multiple LysM domains mediates carbohydrate recognition by an endopeptidase

    Energy Technology Data Exchange (ETDEWEB)

    Wong, Jaslyn E. M. M. [Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus (Denmark); Midtgaard, Søren Roi [University of Copenhagen, Universitetsparken 5, 2100 Copenhagen (Denmark); Gysel, Kira [Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus (Denmark); Thygesen, Mikkel B.; Sørensen, Kasper K.; Jensen, Knud J. [University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg C (Denmark); Stougaard, Jens; Thirup, Søren; Blaise, Mickaël, E-mail: mickael.blaise@cpbs.cnrs.fr [Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus (Denmark)

    2015-03-01

    The crystal and solution structures of the T. thermophilus NlpC/P60 d, l-endopeptidase as well as the co-crystal structure of its N-terminal LysM domains bound to chitohexaose allow a proposal to be made regarding how the enzyme recognizes peptidoglycan. LysM domains, which are frequently present as repetitive entities in both bacterial and plant proteins, are known to interact with carbohydrates containing N-acetylglucosamine (GlcNAc) moieties, such as chitin and peptidoglycan. In bacteria, the functional significance of the involvement of multiple LysM domains in substrate binding has so far lacked support from high-resolution structures of ligand-bound complexes. Here, a structural study of the Thermus thermophilus NlpC/P60 endopeptidase containing two LysM domains is presented. The crystal structure and small-angle X-ray scattering solution studies of this endopeptidase revealed the presence of a homodimer. The structure of the two LysM domains co-crystallized with N-acetyl-chitohexaose revealed a new intermolecular binding mode that may explain the differential interaction between LysM domains and short or long chitin oligomers. By combining the structural information with the three-dimensional model of peptidoglycan, a model suggesting how protein dimerization enhances the recognition of peptidoglycan is proposed.

  16. EFFECTS OF ARTICHOKE (CYNARA SCOLYMUS L. EXTRACT ADDITION ON MICROBIOLOGICAL AND PHYSICO-CHEMICAL PROPERTIES OF PROBIOTIC YOGURT

    Directory of Open Access Journals (Sweden)

    Jalal Ehsani

    2015-06-01

    Full Text Available In this study, the effects of addition of artichoke (Cynara scolymus L. leaf extract into yogurt (0 or 0.5% on biochemical parameters (pH, titrable acidity and the viability of probiotic bacteria (Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12 during fermentation and over 28 days of refrigerated storage (4°C were investigated. Moreover, the amounts of syneresis, total phenolic content, antioxidant activity and sensory attributes of yogurts at the end of fermentation were assessed. Yogurts contained the two yogurt bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus: ABY or only S. thermophilus (ABT as adjunct culture to probiotics. Yogurts containing Cynara scolymus L. (ABT-C and ABY-C had faster acidity increase, shorter incubation time and greater final titrable acidity than control yogurts (ABT and ABY. Also, yogurts containing Cynara scolymus L. had lower syneresis, higher total phenolic content and greater antioxidant activity. ABT-C yogurt had the ever greatest viability of probiotics. In case of samples sensory evaluation, generally, the highest total score was related to ABT yogurt whereas lowest total score belonged to ABT-C yogurt.

  17. Respiratory Ammonification of Nitrate Coupled to Anaerobic Oxidation of Elemental Sulfur in Deep-Sea Autotrophic Thermophilic Bacteria

    Science.gov (United States)

    Slobodkina, Galina B.; Mardanov, Andrey V.; Ravin, Nikolai V.; Frolova, Anastasia A.; Chernyh, Nikolay A.; Bonch-Osmolovskaya, Elizaveta A.; Slobodkin, Alexander I.

    2017-01-01

    Respiratory ammonification of nitrate is the microbial process that determines the retention of nitrogen in an ecosystem. To date, sulfur-dependent dissimilatory nitrate reduction to ammonium has been demonstrated only with sulfide as an electron donor. We detected a novel pathway that couples the sulfur and nitrogen cycles. Thermophilic anaerobic bacteria Thermosulfurimonas dismutans and Dissulfuribacter thermophilus, isolated from deep-sea hydrothermal vents, grew autotrophically with elemental sulfur as an electron donor and nitrate as an electron acceptor producing sulfate and ammonium. The genomes of both bacteria contain a gene cluster that encodes a putative nitrate ammonification enzyme system. Nitrate reduction occurs via a Nap-type complex. The reduction of produced nitrite to ammonium does not proceed via the canonical Nrf system because nitrite reductase NrfA is absent in the genomes of both microorganisms. The genome of D. thermophilus encodes a complete sulfate reduction pathway, while the Sox sulfur oxidation system is missing, as shown previously for T. dismutans. Thus, in high-temperature environments, nitrate ammonification with elemental sulfur may represent an unrecognized route of primary biomass production. Moreover, the anaerobic oxidation of sulfur compounds coupled to growth has not previously been demonstrated for the members of Thermodesulfobacteria or Deltaproteobacteria, which were considered exclusively as participants of the reductive branch of the sulfur cycle. PMID:28194142

  18. Screening Heat-resistant Strains of Lactic Acid Bacteria in Fermented Goat Milk%发酵羊奶中乳酸菌耐热菌株的筛选

    Institute of Scientific and Technical Information of China (English)

    乌素; 张富新; 乔星; 苏彤

    2012-01-01

    The heat-resistance of 11 Lactobacillus bulgaricus strains and 11 Streptococcus thermophilus strains from the commercial starter cultures was studied in fermented goat milk. The results showed that Lactobacillus bulgaricus L. b-346 strain and L. b-124 strain, Streptococcus thermophilus S. t-883 strain and S. t-124 strain had better heat-resist- ance. When L. b-346 strain and S. t-124 strain were mixed in 1:2 ratio, improved heat resistance was obtained.%对从商业乳酸菌发酵剂分离纯化的11株保加利亚乳杆菌和11株嗜热链球菌在发酵羊奶中的耐热性进行了研究。结果表明,保加利亚乳杆菌Lb-346和L.b-124菌株、嗜热链球菌S.t-883菌株和Js.t-124菌株的耐热性较好;当Lb-346菌株、Lb-124菌株与S.t-883菌株、S.t-124菌株按杆菌和球菌以不同比例配合时,L.b-346菌株与S.£-124菌株以1:2比例配合,可获得较高的耐热性。

  19. Screening low-viscosity strains of lactic acid bacteria in fermented goat milk%发酵羊乳中乳酸菌低产粘菌株的筛选

    Institute of Scientific and Technical Information of China (English)

    乌素; 张富新; 苏彤; 乔星

    2012-01-01

    The viscosity of 11 Lactobacillus bulgaricus strains and 11 Streptococcus thermophilus strains from the commercial starter cultures was studied in fermented goat milk.The results showed that Lactobacillus bulgaricus L.b-124 strain and L.b-346 strain, Streptococcus thermophilus S.t-222 strain and S.t-346 strain had lower viscoproduction capacity and shorter coagulation time.When L.b-346 strain and S.t-346 strain were mixed in 1:1 ratio and fermented in goat milk at 43℃,the lower viscosity was obtained.%对从商业乳酸菌发酵剂分离纯化的11株保加利亚乳杆菌和11株嗜热链球菌在发酵羊乳中的粘度进行了研究。结果表明,保加利亚乳杆菌L.b-124菌株和L.b-346菌株、嗜热链球菌S.t-222菌株和S.t-346菌株具有较低的产粘能力,凝乳时间也较短;将L.b-346菌株与S.t-346菌株按杆菌和球菌1:1比例混合后在43℃下发酵羊乳时,可获得较低的发酵粘度。

  20. Short communication: Change of naturally occurring benzoic acid during skim milk fermentation by commercial cheese starters.

    Science.gov (United States)

    Han, Noori; Park, Sun-Young; Kim, Sun-Young; Yoo, Mi-Young; Paik, Hyun-Dong; Lim, Sang-Dong

    2016-11-01

    This study sought to investigate the change of naturally occurring benzoic acid (BA) during skim milk fermentation by 4 kinds of commercial cheese starters used in domestic cheese. The culture was incubated at 3-h intervals for 24h at 30, 35, and 40°C. The BA content during fermentation by Streptococcus thermophilus STB-01 was detected after 12h at all temperatures, sharply increasing at 30°C. In Lactobacillus paracasei LC431, BA was detected after 9h at all temperatures, sharply increasing until 18h and decreasing after 18h at 30 and 35°C. In the case of R707 (consisting of Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris), BA increased from 6h to 15h and decreased after 15h at 40°C. The BA during STB-01 and CHN-11 (1:1; mixture of S. thermophilus, Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lactis ssp. diacetylactis, Leuconostoc mesenteroides ssp. cremoris) fermentation was detected after 3h at 35 and 40°C, sharply increasing up to 12h and decreasing after 15h at 35°C, and after 6h, increasing up to 9h at 30°C. After 3h, it steadily decreased at 40°C. The highest amount of BA was found during the fermentation by R707 at 30°C; 15h with 12.46mg/kg.

  1. 益生菌Lactobacillus helveticus H9在脱脂乳中复配发酵特性研究%Mixed fermentation characteristic of probiotic Lactobacillus helveticus H9 in skim

    Institute of Scientific and Technical Information of China (English)

    陈永福; 李常坤; 王记成

    2015-01-01

    将益生菌Lactobacillus helveticus H9分别与Lactococcus lactis、Streptococcus thermophilus及Lactobacillus delbrueckii subsp.bulgaricus和Streptococcus thermophilus三类不同的菌种复配发酵脱脂乳,对其复配发酵乳的ACE抑制率、Val-Pro-Pro浓度、Ile-Pro-Pro浓度、游离氨基氮浓度、滴定酸度、pH值、活菌数、黏度、脱水收缩性和凝乳时间进行测定.结果表明,L.helveticus H9与Streptococcus thermophilus IMAU40115, Lactococcus lactis subsp.cremoris IMAU60065,Lactococcus lactis subsp.cremoris IMAU60064,L.delbrueckii subsp.bulgaricus IMAU20094和Streptococcus thermophilus IMAU40051的复配发酵乳的ACE抑制率大于60%,而且和IMAU40115、IMAU20094和IMAU40051的复配发酵乳具有较高的Val-Pro-Pro和Ile-Pro-Pro浓度.从复配菌种的种类分析发现,Lactococcus lactis较Streptococcus thermophilus和酸奶发酵剂更适宜与L.helveticus H9复配发酵.本文为进一步研究L helveticus H9发酵乳的开发提供了借鉴.

  2. Estudio microbiológico comparativo de yogur fresco y termizado en un modelo animal in vivo Comparative microbiological study of fresh and heat-treated yoghurt in an in vivo animal model

    Directory of Open Access Journals (Sweden)

    J. E. García de los Ríos

    2003-08-01

    Full Text Available En un ensayo agudo, ratas en ayunas de 24 h fueron sondadas con 2 ml de yogur fresco, yogur termizado o agua destilada, y se sacrificaron a las 2, 4, 8 y 24 h después, siendo comparadas con ratas sin sondar. Se determinó la supervivencia de las bacterias lácticas del yogur administrado en estómago e intestinos de los animales, y si las bacterias aisladas tenían el perfil de las cepas de Lactobacillus delbrueckii subsp. bulgaricus y Streptococcus thermophilus aisladas originalmente del yogur. Tambien se hizo el recuento del número de microorganismos totales que crecían en el medios para lactobacilos y estreptococos lácticos. Se hicieron análisis de los diferentes tipos de colonias resultantes en los medios para lactobacilos y estreptococos lácticos. Ninguna de las colonias caracterizadas en este ensayo agudo resultó ser L. delbrueckii subsp. bulgaricus o S. thermophilus. El análisis estadístico de los resultados no mostró diferencias significativas en el log UFC · g-1, de la microbiota intestinal de los cuatro grupos de animales en ninguno de los tiempos. En un ensayo crónico, se sacrificaron tres grupos de animales, alojados en células individuales de metabolismo, tras 30 días de alimentación ad libitum con dieta semisintética con 10% de yogur fresco, con 10% de yogur termizado o solo con dieta semisintética. Los resultados no mostraron diferencias significativas en el log UFC · g-1 de los microorganismos de la microbiota intestinal entre los tres grupos de animales en ninguno de los tiempos. A su vez, se caracterizaron los diferentes tipos de colonias resultantes en los medios para lactobacilos y estreptococos lácticos, y ninguna de las colonias caracterizadas en este ensayo crónico resultó ser L. delbrueckii subsp. bulgaricus o S. thermophilus.In an acute assay, rats fasted for 24 h were sounded with 2 ml of fresh yogurt, sterilised yogurt or distilled water, and sacrificed at 2, 4, 8 and 24 h. They were compared with

  3. Estudio microbiológico comparativo de yogur fresco y termizado en un modelo animal in vivo

    Directory of Open Access Journals (Sweden)

    J. E. García de los Ríos

    Full Text Available En un ensayo agudo, ratas en ayunas de 24 h fueron sondadas con 2 ml de yogur fresco, yogur termizado o agua destilada, y se sacrificaron a las 2, 4, 8 y 24 h después, siendo comparadas con ratas sin sondar. Se determinó la supervivencia de las bacterias lácticas del yogur administrado en estómago e intestinos de los animales, y si las bacterias aisladas tenían el perfil de las cepas de Lactobacillus delbrueckii subsp. bulgaricus y Streptococcus thermophilus aisladas originalmente del yogur. Tambien se hizo el recuento del número de microorganismos totales que crecían en el medios para lactobacilos y estreptococos lácticos. Se hicieron análisis de los diferentes tipos de colonias resultantes en los medios para lactobacilos y estreptococos lácticos. Ninguna de las colonias caracterizadas en este ensayo agudo resultó ser L. delbrueckii subsp. bulgaricus o S. thermophilus. El análisis estadístico de los resultados no mostró diferencias significativas en el log UFC · g-1, de la microbiota intestinal de los cuatro grupos de animales en ninguno de los tiempos. En un ensayo crónico, se sacrificaron tres grupos de animales, alojados en células individuales de metabolismo, tras 30 días de alimentación ad libitum con dieta semisintética con 10% de yogur fresco, con 10% de yogur termizado o solo con dieta semisintética. Los resultados no mostraron diferencias significativas en el log UFC · g-1 de los microorganismos de la microbiota intestinal entre los tres grupos de animales en ninguno de los tiempos. A su vez, se caracterizaron los diferentes tipos de colonias resultantes en los medios para lactobacilos y estreptococos lácticos, y ninguna de las colonias caracterizadas en este ensayo crónico resultó ser L. delbrueckii subsp. bulgaricus o S. thermophilus.

  4. Probiotic viability and storage stability of yogurts and fermented milks prepared with several mixtures of lactic acid bacteria.

    Science.gov (United States)

    Mani-López, E; Palou, E; López-Malo, A

    2014-05-01

    Currently, the food industry wants to expand the range of probiotic yogurts but each probiotic bacteria offers different and specific health benefits. Little information exists on the influence of probiotic strains on physicochemical properties and sensory characteristics of yogurts and fermented milks. Six probiotic yogurts or fermented milks and 1 control yogurt were prepared, and we evaluated several physicochemical properties (pH, titratable acidity, texture, color, and syneresis), microbial viability of starter cultures (Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus) and probiotics (Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri) during fermentation and storage (35 d at 5°C), as well as sensory preference among them. Decreases in pH (0.17 to 0.50 units) and increases in titratable acidity (0.09 to 0.29%) were observed during storage. Only the yogurt with S. thermophilus, L. delbrueckii ssp. bulgaricus, and L. reuteri differed in firmness. No differences in adhesiveness were determined among the tested yogurts, fermented milks, and the control. Syneresis was in the range of 45 to 58%. No changes in color during storage were observed and no color differences were detected among the evaluated fermented milk products. Counts of S. thermophilus decreased from 1.8 to 3.5 log during storage. Counts of L. delbrueckii ssp. bulgaricus also decreased in probiotic yogurts and varied from 30 to 50% of initial population. Probiotic bacteria also lost viability throughout storage, although the 3 probiotic fermented milks maintained counts ≥ 10(7)cfu/mL for 3 wk. Probiotic bacteria had variable viability in yogurts, maintaining counts of L. acidophilus ≥ 10(7) cfu/mL for 35 d, of L. casei for 7d, and of L. reuteri for 14 d. We found no significant sensory preference among the 6 probiotic yogurts and fermented milks or the control. However, the yogurt and fermented milk made with L. casei were better accepted. This

  5. Screening of yogurt starter strains with low post-acidification capacity by ultraviolet mutagenesis%弱后酸化酸奶发酵菌株的紫外诱变选育

    Institute of Scientific and Technical Information of China (English)

    韩雪; 张兰威; 张爽; 易华西; 杜明

    2011-01-01

    To obtain yogurt starter strains with low post-acidification capacity, Lactobacillus delbrueckii subsp. bulgaricus 3 4.5 and Streptococcus thermophilus sp. 1.1 were treated by ultraviolet, and then were inoculated into low pH MRS medium and skimmed milk, respectively. Being cultivated at 37℃ for 24h, the mutants, which could grow in skimmed milk but not in low pH MRS medium, were identified to have low post-acidification capacity. The mutants were preserved and their genetic stabilities were tested. The results showed that the optimal ultraviolet exposure time was 50s for both S. thermophilus sp1.1 and L. delbtueckii 3 4.5. The post-acidification capacity of S. thermophilus mutant S1 was 8.0% lower than original strain. The post-acidification capacities of L. delbrueckii mutant L2 and L34 were 10.3% and 9.5% lower than original strain,respectively. After generation, the mutants were mixed-inoculated for milk fermentation test. The results showed the mutants were genetically stable.%为获得弱后酸化酸奶发酵菌株,采用紫外线对保加利亚乳杆菌3 4.5和嗜热链球菌sp1.1进行诱变处理,将诱变菌株同时接到低pH液体培养基和脱脂乳中,经37℃培养24h,选出低pH液体培养基不发生混浊的菌所对应的脱脂乳管,即为弱后酸化菌株,并对诱变菌株进行贮藏及传代稳定性实验.结果表明,球菌sp1.1与杆菌3 4.5紫外最佳诱变时间50S.经诱变后得到一株弱后酸化球菌S1,与原始菌株比后酸化程度降低了8.0%;两株杆菌L2、L34,与原始菌比后酸化分别降低10.3%、9.5%,经传代组合发酵乳实验,突变菌可稳定遗传.

  6. Study on improving the fermentation performance of Lactobacillus acidophilus in soybean milk%提高嗜酸乳杆菌在豆乳中发酵性能的研究

    Institute of Scientific and Technical Information of China (English)

    吕慧超; 熊宇生; 刘伦伦; 夏延斌

    2011-01-01

    测定了嗜酸乳杆菌、保加利亚乳杆菌和嗜热链球菌发酵豆乳的单菌产酸曲线与混菌产酸曲线,并采用正交实验分析了它们对发酵豆乳的品质影响及与单菌发酵豆乳贮存期质量变化的比较.结果表明,嗜酸乳杆菌、保加利亚乳杆菌是影响酸豆乳质量的主要因素,嗜热链球菌次之.按体积分数为2.2%嗜酸乳杆菌、体积分数为3.0%保加利亚乳杆菌、体积分数为1.8%嗜热链球菌配比共同发酵,可得到组织状态、口感风味较好的酸豆乳,克服了单一嗜酸乳杆菌发酵豆乳产酸慢、凝乳时间长、活菌数不高且贮存期活菌数下降快的缺陷.%In this study,Single curves and the mixed lactic acid bacteria acid production curves of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus bacteria fermented soybean milk were determined. By using the cross-experimental analysis method,their impact on the quality of fermented soybean milk were studied .Also,the quality changes of mixed bacteria and single-strain fermented soybean milk were compared during storage period. The results shows that Lactobacillus acidophilus, Lactobacillus bulgaricus are the main factots in fermented soybean milk, followed by Streptococcus thermophilus; In accordance with the proportion of 2.2%Lactobacillus acidophilus,3.0%Lactoba cillusbulgaricusandl.8%Streptococc-us thermophilus to co-ferment soybean milk, we can get organized state and good taste ,which overcomes the defects of single Lactobacillus acidophilus in fermented soybean milk that produce acid slowly, curd for a long time, not high number of viable cells and fast -decreasing viable cells during storage period.

  7. Recognition of tRNAs with a long variable arm by aminoacyl-tRNA synthetases

    Directory of Open Access Journals (Sweden)

    Tukalo M. A.

    2013-07-01

    Full Text Available In prokaryotic cells three tRNA species, tRNASer, tRNALeu and tRNATyr, possess a long variable arm of 11–20 nucleotides (type 2 tRNA rather than usual 4 or 5 nucleotides (type 1 tRNA. In this review we have summarized the results of our research on the structural basis for recognition and discrimination of type 2 tRNAs by Thermus thermophilus seryl-, tyrosyl- and leucyl-tRNA synthetases (SerRS, TyrRS and LeuRS obtained by X-ray crystallography and chemical probing tRNA in solution. Crystal structures are now known of all three aminoacyl-tRNA synthetases complexed with type 2 tRNAs and the different modes of tRNA recognition represented by these structures will be discussed. In particular, emphasis will be given to the results on recognition of characteristic shape of type 2 tRNAs by cognate synthetases. In tRNASer, tRNATyr and tRNALeu the orientation of the long variable arm with respect to the body of the tRNA is different and is controlled by different packing of the core. In the case of SerRS the N-terminal domain and in the case of TyrRS, the C-terminal domain, bind to the characteristic long variable arm of the cognate RNA, thus recognizing the unique shape of the tRNA. The core of T. thermophilus tRNALeu has several layers of unusual base-pairs, which are revealed by the crystal structure of tRNALeu complexed with T. thermophilus LeuRS and by probing a ligand-free tRNA by specific chemical reagents in solution. In the crystal structure of the LeuRS-tRNALeu complex the unique D-stem structure is recognized by the C-terminal domain of LeuRS and these data are in good agreement with those obtained in solution. LeuRS has canonical class I mode of tRNA recognition, approaching the tRNA acceptor stem from the D-stem and minor groove of the acceptor stem side. SerRS also has canonical class II mode of tRNA recognition and approaches tRNASer from opposite, variable stem and major groove of acceptor stem site. And finally, TyrRS in strong

  8. Development of a multiplex real time PCR to detect thermophilic lactic acid bacteria in natural whey starters.

    Science.gov (United States)

    Bottari, Benedetta; Agrimonti, Caterina; Gatti, Monica; Neviani, Erasmo; Marmiroli, Nelson

    2013-01-01

    A multiplex real time PCR (mRealT-PCR) useful to rapidly screen microbial composition of thermophilic starter cultures for hard cooked cheeses and to compare samples with potentially different technological properties was developed. Novel primers directed toward pheS gene were designed and optimized for multiple detection of Lactobacillus helveticus, Lactobacillus delbrueckii, Streptococcus thermophilus and Lactobacillus fermentum. The assay was based on SYBR Green chemistry followed by melting curves analysis. The method was then evaluated for applications in the specific detection of the 4 lactic acid bacteria (LAB) in 29 different natural whey starters for Parmigiano Reggiano cheese production. The results obtained by mRealT-PCR were also compared with those obtained on the same samples by Fluorescence in Situ Hybridization (FISH) and Length-Heterogeneity PCR (LH-PCR). The mRealT-PCR developed in this study, was found to be effective for analyzing species present in the samples with an average sensitivity down to less than 600 copies of DNA and therefore sensitive enough to detect even minor LAB community members of thermophilic starter cultures. The assay was able to describe the microbial population of all the different natural whey starter samples analyzed, despite their natural variability. A higher number of whey starter samples with S. thermophilus and L. fermentum present in their microbial community were revealed, suggesting that these species could be more frequent in Parmigiano Reggiano natural whey starter samples than previously shown. The method was more effective than LH-PCR and FISH and, considering that these two techniques have to be used in combination to detect the less abundant species, the mRealT-PCR was also faster. Providing a single step sensitive detection of L. helveticus, L. delbrueckii, S. thermophilus and L. fermentum, the developed mRealT-PCR could be used for screening thermophilic starter cultures and to follow the presence of

  9. Screening low-goaty flavor fermentation strains for goat's yogurt%羊奶发酵中低膻昧菌株的筛选

    Institute of Scientific and Technical Information of China (English)

    苏伟丽; 张富新; 艾对; 葛萍; 于玲玲; 云丹; 侯院林; 杜远华

    2015-01-01

    The lipase activity,FFA content and goaty flavor of goat milks fermented with 6 Lactobacillus bulgaricus strains and 6 Streptococcus thermophilus strains from the commercial starter cultures were evaluated.The results showed that when a single strain was used to ferment,Lactobacillus bulgaricus L.b-883 strain and L.b-211 strain,Streptococcus thermophilus S.t-187 strain and S.t-300 strain had lower lipase activity,FFA content and goaty flavor in fermentation goat milk compared to other strains.When Lactobacillus bulgaricus was used with Streptococcus thermophilus in fermentation,L.b-211 strain and S.t-187 strain with 1∶2 ratio had lowest lipase activity (11.62 mol/mL · min)and FFA content (3.28 μequ/mL),and goat yogurt almost had not goaty flavor.%从商业发酵剂分离纯化出6株保加利亚乳杆菌和6株嗜热链球菌,研究其在羊奶酸奶发酵中脂肪酶活性、FFA以及膻味的变化.结果表明,用单一菌株发酵羊奶时,保加利亚乳杆菌L.b-883和L.b-211菌株、嗜热链球菌S.t-187和S.t-300菌株制作的羊奶酸奶中脂肪酶活性和FFA含量较低,羊奶酸奶膻味较轻;当杆菌和球菌配合应用时,L.b-211菌株与S.t-187菌株以2∶1比例配合,羊奶酸奶中脂肪酶活性和FFA含量最低,分别是11.62 μmol/mL·min和3.28 μequ/mL,感官评定几乎无膻味.

  10. Short communication: survival of the characteristic microbiota in probiotic fermented camel, cow, goat, and sheep milks during refrigerated storage.

    Science.gov (United States)

    Varga, L; Süle, J; Nagy, P

    2014-01-01

    The objective of this study was to monitor the viability during storage of Lactobacillus acidophilus LA-5 (A), Bifidobacterium animalis ssp. lactis BB-12 (B), and Streptococcus thermophilus CHCC 742/2130 (T) in probiotic cultured dairy foods made from pasteurized camel, cow, goat, and sheep milks fermented by an ABT-type culture. The products manufactured were stored at 4°C for 42d. Microbiological analyses were performed at weekly intervals. Streptococcus thermophilus CHCC 742/2130 was the most numerous culture component in all 4 products both at the beginning and at the end of storage. The viable counts of streptococci showed no significant decline in fermented camel milk throughout the entire storage period. The initial numbers of Lb. acidophilus LA-5 were over 2 orders of magnitude lower than those of Strep. thermophilus CHCC 742/2130. With the progress of time, a slow and constant decrease was observed in lactobacilli counts; however, the final viability percentages of this organism did not differ significantly in the probiotic fermented milks tested. The cultured dairy foods made from cow, sheep, and goat milks had comparable B. animalis ssp. lactis BB-12 counts on d 0, exceeding by approximately 0.5 log10 cycle those in the camel milk-based product. No significant losses occurred in viability of bifidobacteria in fermented camel, cow, and sheep milks during 6wk of refrigerated storage. In conclusion, all 4 varieties of milk proved to be suitable raw materials for the manufacture of ABT-type fermented dairy products that were microbiologically safe and beneficial for human consumption. It was suggested that milk from small ruminants be increasingly used to produce probiotic fermented dairy foods. The development of camel milk-based probiotic cultured milks appears to be even more promising because new markets could thus be conquered. It must be emphasized, however, that further microbiological and sensory studies, technology development activities, and

  11. Phenotypic Suppression of Streptomycin Resistance by Mutations in Multiple Components of the Translation Apparatus

    Science.gov (United States)

    Carr, Jennifer F.; Lee, Hannah J.; Jaspers, Joshua B.; Dahlberg, Albert E.; Jogl, Gerwald

    2015-01-01

    ABSTRACT The bacterial ribosome and its associated translation factors are frequent targets of antibiotics, and antibiotic resistance mutations have been found in a number of these components. Such mutations can potentially interact with one another in unpredictable ways, including the phenotypic suppression of one mutation by another. These phenotypic interactions can provide evidence of long-range functional interactions throughout the ribosome and its functional complexes and potentially give insights into antibiotic resistance mechanisms. In this study, we used genetics and experimental evolution of the thermophilic bacterium Thermus thermophilus to examine the ability of mutations in various components of the protein synthesis apparatus to suppress the streptomycin resistance phenotypes of mutations in ribosomal protein S12, specifically those located distant from the streptomycin binding site. With genetic selections and strain constructions, we identified suppressor mutations in EF-Tu or in ribosomal protein L11. Using experimental evolution, we identified amino acid substitutions in EF-Tu or in ribosomal proteins S4, S5, L14, or L19, some of which were found to also relieve streptomycin resistance. The wide dispersal of these mutations is consistent with long-range functional interactions among components of the translational machinery and indicates that streptomycin resistance can result from the modulation of long-range conformational signals. IMPORTANCE The thermophilic bacterium Thermus thermophilus has become a model system for high-resolution structural studies of macromolecular complexes, such as the ribosome, while its natural competence for transformation facilitates genetic approaches. Genetic studies of T. thermophilus ribosomes can take advantage of existing high-resolution crystallographic information to allow a structural interpretation of phenotypic interactions among mutations. Using a combination of genetic selections, strain constructions

  12. Effect of Flavonoid-Rich Extract of Glycyrrhiza glabra on Gut-Friendly Microorganisms, Commercial Probiotic Preparations, and Digestive Enzymes.

    Science.gov (United States)

    Asha, Mannanthendil Kumaran; Debraj, Debnath; Dethe, Shekhar; Bhaskar, Anirban; Muruganantham, Nithyanantham; Deepak, Mundkinajeddu

    2017-05-04

    Flavonoid-rich extract prepared from Glycyrrhiza glabra has been found to be beneficial in patients with functional dyspepsia and was reported to possess some gut health-promoting properties such as antioxidant, anti-inflammatory and anti-Helicobacter pylori activities. In the present study, the flavonoid-rich extract of Glycyrrhiza glabra was evaluated for its compatibility with probiotic strains (Lactobacillus casei, Lactobacillus fermentum, Lactobacillus plantarum, and Streptococcus thermophilus), commercial probiotic drinks, and digestive enzymes (pancreatic α-amylase, α-glucosidase, phytase, xylanase, and pancreatic lipase). Results of this study indicated that the flavonoid-rich extract of Glycyrrhiza glabra is compatible with the tested probiotic strains, probiotic drinks and digestive enzymes.

  13. Improvement of Intestinal Immune Cell Function by Lactic Acid Bacteria for Dairy Products

    Science.gov (United States)

    Kamiya, Tomonori; Watanabe, Yohei; Makino, Seiya; Kano, Hiroshi; Tsuji, Noriko M

    2016-01-01

    Lactic acid bacteria (LAB) form a major component of gut microbiota and are often used as probiotics for fermented foods, such as yoghurt. In this study, we aimed to evaluate immunomodulatory activity of LAB, especially that of Lactobacillus bulgaricus ME-552 (ME552) and Streptococcus thermophilus ME-553 (ME553). In vivo/in vitro assay was performed in order to investigate their effects on T cell function. After oral administration of ME553 to C57BL/6 mice, the amount of both interferon γ (IFN-γ) and interleukin 17 (IL-17) produced by cluster of differentiation (CD) 4+ T cells from Peyer’s patches (PPs) were significantly enhanced. On the other hand, ME552 only up-regulated the production of IL-17 from PP cells. The extent of induction for IFN-γ production differed between ME552 and ME553. These results suggest that LAB modulate T cell effector functions and mucosal immunity. PMID:28025548

  14. Standardization of the method for utilization of paneer whey in cultured buttermilk.

    Science.gov (United States)

    Ghanshyambhai, Maheta Riddhiben; Balakrishnan, Smitha; Aparnathi, K D

    2015-05-01

    Whey is a liquid by-product obtained during manufacture of coagulated milk products like paneer, cheese etc. Its disposal as waste leads to heavy load in dairy effluent and loss of valuable milk solids. For efficient and economic utilization of whey, a method was standardized for the preparation of cultured butter milk using paneer whey as one of the ingredient. It involved fermentation of paneer whey and double toned milk separately using starter culture containing Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. The paneeer whey can be successfully incorporated up to 50 % by following the standardized method. The proximate chemical composition of cultured buttermilk was 8.31 % total solids, 2.26 % protein, 1.12 % fat, 4.42 % lactose and 0.56 % ash. The cultured buttermilk has acceptable sensory qualities and shelf life of 5 days under refrigerated condition.

  15. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt.

    Science.gov (United States)

    Jia, Ru; Chen, Han; Chen, Hui; Ding, Wu

    2016-01-01

    The effect of fermentation with Lactobacillus rhamnosus GG on the product quality of goat milk yogurt using traditional yogurt starter was studied through single-factor experiments and orthogonal experiments. The optimum fermentation condition was evaluated by the titratable acidity of goat milk yogurt, water-retaining capability, sensory score, and texture properties; the fatty acids of the fermented goat milk were determined by a gas chromatograph. Results indicate that high product quality of goat milk yogurt can be obtained and the content of short-chain and medium-chain fatty acids can be decreased significantly when amount of sugar added was 7%, inoculation amount was 3%, the ratio of 3 lactic acid bacteria--Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus, and L. rhamnosus GG--was 1:1:3, and fermentation temperature was 42°C.

  16. 乳酸菌发酵冷榨花生粕生产花生酸奶的工艺研究%Research on Process Technology of Peanut Yogurt Fermented by Latic Acid Bacteria with Low-temperature Pretreatment Peanut Meal

    Institute of Scientific and Technical Information of China (English)

    孙欣; 祝清俊; 王文亮; 陈蕾蕾; 杜方岭

    2011-01-01

    Low-temperature pretreatment peanut meal as raw material, Lactobacillus bulagricus and Streptococcus thermophilus were used for lactic acid fermentation. The optimum ratio of peanut meal for fermentation medium were researched and the best fermented condition was established. The high quality product with low fat content was obtained using the established technical conditions.%以冷榨花生粕为原料,采用保加利亚乳杆菌和嗜热链球菌进行发酵,对发酵物料中花生粕的固体含量进行了研究,确定了最佳发酵条件,制备出了低脂花生酸奶饮料。

  17. THE SEARCH AND PROPERTIES OF LACTIC ACID BACTERIA PERSPECTIVE FOR BIOTECHNOLOGY

    Directory of Open Access Journals (Sweden)

    Naumenko О. V.

    2014-10-01

    Full Text Available Search of biologically active Lactobacillus strains prospective for functional milk food production was the aim of the research. The study involved the lactic acid bacteria isolated from biological material of healthy humen and non- dairy lactic products. Using modern methodological approaches, the strains of lactic acid bacteria such as Lactobacillus casei 302, Lactobacillus acidophilus 35 and Streptococcus thermophilus 21 having high level of biological activity were selected. High biological potential of selected cultures of lactic acid bacteria, which could provide stability for the technological process of production and essential characteristics of bacterial preparations and fermented their products, was set. In vitro the experiments demonstrated that selected strains had valuable production properties, namely the ability to reduce level of cholesterol and lactose during development in milk, were resistant to virulent bacteriophages and aggressive compounds of the gastrointestinal tract, and high adhesive and antagonistic activities as well.

  18. Examining the possibilities of applying high pressure to preserve yoghurt supplemented with probiotic bacteria

    Science.gov (United States)

    Jankowska, Agnieszka; Grześkiewicz, Aleksandra; Wiśniewska, Krystyna; Reps, Arnold

    2012-09-01

    Natural yoghurt was subject to pressures of 200 and 250 MPa/4 and 18°C/15 min, after which milk-activated inocula of Lactobacillus acidophilus and Bifidobacterium sp. were added. The yoghurts were stored for 4 weeks at refrigeration temperature. After preparation and each week of storage, the count of bacteria, acidity, antibacterial property and an organoleptic assessment was determined. The highest survival rate was demonstrated by the bacteria of Lactobacillus delbrueckii ssp. bulgaricus, Streptococcus thermophilus and Bifidobacterium sp. in the yoghurt pressurised 200 MPa/15min at 4°C. Acidity increases in the control yoghurts were higher than in the pressurised ones. Pressurised yoghurts demonstrated weaker antibacterial effect in comparison to control yoghurts. Slight changes in the smell and taste were observed after pressurisation. Yoghurts pressurised at 18°C were characterised by more favourable organoleptic properties. Better conciseness of the curd and lower whey seep out were observed in pressurised yoghurt.

  19. Construction and validation of a mCherry protein vector for promoter analysis in Lactobacillus acidophilus.

    Science.gov (United States)

    Mohedano, M Luz; García-Cayuela, Tomás; Pérez-Ramos, Adrián; Gaiser, Rogier A; Requena, Teresa; López, Paloma

    2015-02-01

    Lactobacilli are widespread in natural environments and are increasingly being investigated as potential health modulators. In this study, we have adapted the broad-host-range vector pNZ8048 to express the mCherry protein (pRCR) to expand the usage of the mCherry protein for analysis of gene expression in Lactobacillus. This vector is also able to replicate in Streptococcus pneumoniae and Escherichia coli. The usage of pRCR as a promoter probe was validated in Lactobacillus acidophilus by characterizing the regulation of lactacin B expression. The results show that the regulation is exerted at the transcriptional level, with lbaB gene expression being specifically induced by co-culture of the L. acidophilus bacteriocin producer and the S. thermophilus STY-31 inducer bacterium.

  20. Improved immobilization of laccase on a glassy carbon electrode by oriented covalent attachment

    Directory of Open Access Journals (Sweden)

    Liu Xin

    2014-01-01

    Full Text Available A laccase from Thermus thermophilus HB27 was reported to be potentially useful in the design of a temperature controlled biofuel cell. For enhancing its application in different thermal conditions, we engineered a laccase-oriented immobilized electrode. A site-directed mutant N323C of the laccase was constructed. A photometric assay was employed in order to compare the catalytic properties of wild-type laccase and mutant. The mutant was attached to a glass carbon electrode by covalent cross-linking. The electrochemical properties of the immobilized laccase were investigated by cyclic voltammetry. This immobilization allowed the active electrode to function at temperatures up to 95°C. The thermal and pH dependence profiles were similar to those of the soluble enzyme investigated by spectrophotometry.

  1. Functional Starters for Functional Yogurt

    Science.gov (United States)

    Arena, Mattia P.; Caggianiello, Graziano; Russo, Pasquale; Albenzio, Marzia; Massa, Salvatore; Fiocco, Daniela; Capozzi, Vittorio; Spano, Giuseppe

    2015-01-01

    In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

  2. CARACTERÍSTICAS FÍSICAS E QUÍMICAS DE BEBIDAS LÁCTEAS FERMENTADAS E PREPARADAS COM SORO DE QUEIJO MINAS FRESCAL PHYSICAL AND CHEMICAL CHARACTERISTICS OF FERMENTED DAIRY BEVERAGES USING MINAS CHEESE WHEY

    Directory of Open Access Journals (Sweden)

    Keila Emílio de ALMEIDA

    2001-08-01

    Full Text Available Nesta pesquisa procurou-se verificar as características físicas e químicas de bebidas lácteas preparadas com três concentrações de soro de queijo Minas Frescal (30, 40 e 50%, empregando-se dois tipos de culturas lácticas: uma tradicional para iogurte (YC-180 contendo cepas mistas de Streptococcus salivarus subsp. thermophilus, Lactobacillus delbrueckii subsp. lactis e Lactobacillus delbrueckii subsp. bulgaricus e outra (ABY-1 contendo cepas mistas de Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophillus, Bifidobacteria e Streptococcus salivarius subsp. thermophilus. Constatou-se que as bebidas lácteas apresentaram diferença estatística no tempo zero para os teores de gordura e de extrato seco. À medida em que se elevou a proporção de soro em relação ao leite, os teores de gordura e de extrato seco diminuíram. O teor de proteína também diminuiu à medida em que se aumentou o teor de soro nas bebidas lácteas, embora a diferença não tenha sido tão acentuada quanto as observadas para os teores de gordura e de extrato seco. Em relação à lactose, não se constatou diferença entre os tratamentos. Os teores de soro não influenciaram o índice de proteólise das bebidas lácteas. Verificou-se todavia que as bebidas elaboradas com a cultura probiótica ABY-1 apresentaram valores superiores para proteólise quando comparadas às bebidas elaboradas com as culturas YC-180. As bebidas lácteas elaboradas com 30% de soro apresentaram maiores valores para viscosidade. As bebidas elaboradas com a cultura YC-180 apresentaram valores superiores para viscosidade durante o período de armazenamento.This research studies the physical and chemical characteristics of dairy beverages formulated with three different concentrations (30, 40 and 50 % of Minas cheese whey, using two kinds of dairy cultures: the traditional yogurt (YC--180 culture, holding mixed strains of Streptococcus salivarus subsp. thermophilus, Lactobacillus

  3. Plant extract enhances the viability of Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus acidophilus in probiotic nonfat yogurt.

    Science.gov (United States)

    Michael, Minto; Phebus, Randall K; Schmidt, Karen A

    2015-01-01

    A commercial plant extract (prepared from olive, garlic, onion and citrus extracts with sodium acetate (SA) as a carrier) was evaluated to extend the viability of yogurt starter and probiotic bacteria as a means to enhance the shelf life of live and active culture, probiotic nonfat yogurt. Yogurts prepared from three different formulas (0.5* plant extract, 0.25* SA, or no supplement) and cultures (yogurt starter plus Bifidobacterium animalis,Lactobacillus acidophilus, or both probiotics) were assessed weekly during 29 days of storage at 5°C. Supplemented yogurt mixes had greater buffering capacities than non-supplemented yogurt mixes. At the end of storage, Lactobacillus bulgaricus and L. acidophilus counts in supplemented yogurts were greater compared with non-supplemented yogurts. Supplementation did not affect Streptococcus thermophilus and B. animalis counts. Hence the greater buffering capacity of yogurt containing plant extract could enhance the longevity of the probiotics, L. bulgaricus and L. acidophilus, during storage.

  4. Experimental study on the optimization of general conditions for a free-flow electrophoresis device with a thermoelectric cooler.

    Science.gov (United States)

    Yan, Jian; Yang, Cheng-Zhang; Zhang, Qiang; Liu, Xiao-Ping; Kong, Fan-Zhi; Cao, Cheng-Xi; Jin, Xin-Qiao

    2014-12-01

    With a given free-flow electrophoresis device, reasonable conditions (electric field strength, carrier buffer conductivity, and flow rate) are crucial for an optimized separation. However, there has been no experimental study on how to choose reasonable general conditions for a free-flow electrophoresis device with a thermoelectric cooler in view of Joule heat generation. Herein, comparative experiments were carried out to propose the selection procedure of general conditions in this study. The experimental results demonstrated that appropriate conditions were (i) electrophoresis separation would be destroyed by bubbles caused by more Joule heating. Additionally, a series of applications under the appropriate conditions were performed with samples of model dyes, proteins (bovine serum albumin, myoglobin, and cytochrome c), and cells (Escherichia coli, Streptococcus thermophilus, and Saccharomyces cerevisiae). The separation results showed that under the appropriate conditions, separation efficiency was obviously better than that in the previous experiments with randomly or empirically selected conditions.

  5. STUDY OF GUSTATORY AND STRUCTURAL PROPERTIES OF KEFIR PRODUCT

    Directory of Open Access Journals (Sweden)

    MILENA H. MOMCHILOVA

    2012-06-01

    Full Text Available The subject of the study is the improvement of Kefir culture. For this investigation it was used Kefir culture and two series of experiments were carried out. Yeasts from probiotic strain Saccharomyces boulardii were added in the first series and the lactic acid bacteria (LAB of Streptococcus thermophilus strain, with a polysaccharide activity were added to Kefir culture in the second series. The fermentation conditions were 30°C, duration 16 hours and cooling 4 hours up to 4°C. The characteristics of Kefir were analyzed by determination of: pH, acidity, qualitative reaction for existence of diacetyl, cell number of LAB and yeasts. The structural properties of Kefir were evaluated by microscopic study.

  6. French marine bark extract pycnogenol as a possible enrichment ingredient for yogurt.

    Science.gov (United States)

    Ruggeri, S; Straniero, R; Pacifico, S; Aguzzi, A; Virgili, F

    2008-12-01

    The influence of Pycnogenol, French marine bark extract, added to yogurt preparation on the viability of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus and on pH, titratable acidity, macro-nutrients, and folate content were evaluated throughout the shelf life of products. At all concentrations studied, Pycnogenol additions neither significantly affected the growth of microorganisms nor caused any modification of nutritional parameters during storage in yogurt. To highlight any possible degradation of Pycnogenol components by yogurt flora, an estimation of total polyphenol contents and an evaluation of some phenolic compounds in yogurt at the greatest concentration of Pycnogenol were carried out at the beginning and at the end of the study. Our data indicates that neither total polyphenol content nor selected phenolic substances (cathechin, epicatechins, chlorogenic acid, and caffeic acid) was affected during the shelf life. In conclusion, these results suggest Pycnogenol as a valuable ingredient to enrich yogurt preparation.

  7. Functional Starters for Functional Yogurt

    Directory of Open Access Journals (Sweden)

    Mattia P. Arena

    2015-02-01

    Full Text Available In this study, we investigated the multifunctionality (microbial starters and probiotics of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

  8. Production and monomer composition of exopolysaccharides by yogurt starter cultures.

    Science.gov (United States)

    Frengova, G I; Simova, E D; Beshkova, D M; Simov, Z I

    2000-12-01

    As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed extensive exopolysaccharide (EPS) production activity when cultivated in whole cow's milk. The polymer-forming activity of thermophilic streptococci was lower (230-270 mg EPS/L) than that of the lactobacilli (400-540 mg EPS/L). Mixed cultures stimulated EPS production in yogurt manufacture, and a maximum concentration of 720-860 mg EPS/L was recorded after full coagulation of milk. The monomer structure of the exopolysaccharides formed by the yogurt starter cultures principally consists of galactose and glucose (1:1), with small amounts of xylose, arabinose, and/or mannose.

  9. Functional Starters for Functional Yogurt.

    Science.gov (United States)

    Arena, Mattia P; Caggianiello, Graziano; Russo, Pasquale; Albenzio, Marzia; Massa, Salvatore; Fiocco, Daniela; Capozzi, Vittorio; Spano, Giuseppe

    2015-02-05

    In this study, we investigated the multifunctionality (microbial starters and probiotics) of Lactobacillus plantarum WCFS1 and Lactobacillus plantarum CECT 8328 strains used as microbial starters for the production of yogurt in combination with Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. The ability of the probiotic strains to survive oro-gastrointestinal stresses was monitored by an in vitro assay simulating the human digestive tract. The transcriptional level of several genes involved in the immune response suggested that the probiotic strains may have a favorable influence on immunomodulation. Overall, this study revealed that the tested Lactobacilli exhibited suitable technological features for yogurt production and might be used to formulate novel food with immunomodulating effects.

  10. A direct electron transfer-based glucose/oxygen biofuel cell operating in human serum

    Energy Technology Data Exchange (ETDEWEB)

    Coman, V.; Gorton, L. [Department of Analytical Chemistry/Biochemistry, Lund University, 22100 Lund (Sweden); Ludwig, R. [Research Centre Applied Biocatalysis, 8010 Graz (Austria); Department of Food Sciences and Technology, BOKU-University of Natural Resources and Applied Life Sciences, 1190 Wien (Austria); Harreither, W.; Haltrich, D. [Department of Food Sciences and Technology, BOKU-University of Natural Resources and Applied Life Sciences, 1190 Wien (Austria); Ruzgas, T. [Biomedical Laboratory Science, Health and Society, Malmoe University, 20506 Malmoe (Sweden); Laboratory of Chemical Enzymology, A.N. Bach Institute of Biochemistry, 119071 Moscow (Russian Federation); Shleev, S.

    2010-02-15

    We report on the fabrication and characterisation of the very first direct electron transfer-based glucose/oxygen biofuel cell (BFC) operating in neutral glucose-containing buffer and human serum. Corynascus thermophilus cellobiose dehydrogenase and Myrothecium verrucaria bilirubin oxidase were used as anodic and cathodic bioelements, respectively. The following characteristics of the mediator-, separator- and membrane-less, a priori, non-toxic and simple miniature BFC, was obtained: an open-circuit voltage of 0.62 and 0.58 V, a maximum power density of ca. 3 and 4 {mu}W cm{sup -2} at 0.37 and 0.19 V of cell voltage, in phosphate buffer and human serum, respectively. (Abstract Copyright [2010], Wiley Periodicals, Inc.)

  11. Crystallization of a member of the recFOR DNA repair pathway, RecO, with and without bound oligonucleotide

    Energy Technology Data Exchange (ETDEWEB)

    Aono, Shelly; Hartsch, Thomas; Schulze-Gahmen, Ursula

    2003-01-22

    RecFOR proteins are important for DNA repair by homologous recombination in bacteria. The RecO protein from Thermus thermophilus was cloned, purified and characterized for its binding to oligonucleotides. The protein was crystallized alone and in complex with a 14-mer oligonucleotide. Both crystal forms grow under different crystallization conditions in the same space group, P3121 or P3221, with almost identical unit cell parameters. Complete data sets were collected to 2.8 Angstrom and 2.5 Angstrom for RecO alone and the RecO-oligonucleotide complex, respectively. Visual comparison of the diffraction patterns between the two crystal forms and calculation of an Rmerge of 33.9 percent on F indicate that one of the crystal forms is indeed a complex of RecO with bound oligonucleotide.

  12. Production optimization of probiotic soft cheese made from goat's and cow's milk

    Directory of Open Access Journals (Sweden)

    Ida Drgalić

    2006-07-01

    Full Text Available The aim of this study was to determine optimal rennet share and fat content in milk for probiotic soft cheeseproduction made from goat's and cow's milk using DVS mixed probiotic culture ABT-4 (Lactobacillus acidophilus, Bifidobacterium spp. and Streptococcus thermophilus, with desirable sensory properties, which will be acceptable by consumers. The best sensory scores had samples of probiotic soft cheese produced in laboratory conditions from milk with 1% of milk fat, pasteurized at 65°C/30 min., fermented at 38°C with 2% culture. To achieve characteristic consistency of traditional soft cheese, 0.01% of rennet was added to goat's milk. Probiotic soft cheese made from cow's and goat's milk, produced under optimal conditions, were 100% acceptable by the tested consumers.

  13. Ab initio single and multideterminant methods used in the determination of reduction potentials and magnetic properties of Rieske ferredoxins

    Science.gov (United States)

    Powers, Nathan Lee

    2008-10-01

    The [Fe2S2]2+/[Fe2S 2]+ electronic structure of seven Rieske protein active sites (bovine mitochondrial cytochrome bc1 complex, spinach chloroplast cytochrome b6f complex, Rieske-type ferredoxin associated with biphenyl dioxygenase from Burkholderia cepacia, yeast cytochrome bcl complex from Saccharomyces cerevisiae, Rieske subunit of arsenite oxidase from Alcaligenes faecalis, respiratory-type Rieske protein from Thermus thermophilus, and Rieske protein II (soxF) from Sulfolobus acidocaldarius), which lie in a reduction potential range from -150 mV to 375 mV, have been studied by both single and multi-determinant quantum mechanical methods. Calculated reduction potentials and magnetic properties are found comparable to experimental values.

  14. Aminotransferase and glutamate dehydrogenase activities in lactobacilli and streptococci.

    Science.gov (United States)

    Peralta, Guillermo Hugo; Bergamini, Carina Viviana; Hynes, Erica Rut

    2016-01-01

    Aminotransferases and glutamate dehydrogenase are two main types of enzymes involved in the initial steps of amino acid catabolism, which plays a key role in the cheese flavor development. In the present work, glutamate dehydrogenase and aminotransferase activities were screened in twenty one strains of lactic acid bacteria of dairy interest, either cheese-isolated or commercial starters, including fifteen mesophilic lactobacilli, four thermophilic lactobacilli, and two streptococci. The strains of Streptococcus thermophilus showed the highest glutamate dehydrogenase activity, which was significantly elevated compared with the lactobacilli. Aspartate aminotransferase prevailed in most strains tested, while the levels and specificity of other aminotransferases were highly strain- and species-dependent. The knowledge of enzymatic profiles of these starter and cheese-isolated cultures is helpful in proposing appropriate combinations of strains for improved or increased cheese flavor.

  15. Redirection of the Reaction Specificity of a Thermophilic Acetolactate Synthase toward Acetaldehyde Formation.

    Directory of Open Access Journals (Sweden)

    Maria Cheng

    Full Text Available Acetolactate synthase and pyruvate decarboxylase are thiamine pyrophosphate-dependent enzymes that convert pyruvate into acetolactate and acetaldehyde, respectively. Although the former are encoded in the genomes of many thermophiles and hyperthermophiles, the latter has been found only in mesophilic organisms. In this study, the reaction specificity of acetolactate synthase from Thermus thermophilus was redirected to catalyze acetaldehyde formation to develop a thermophilic pyruvate decarboxylase. Error-prone PCR and mutant library screening led to the identification of a quadruple mutant with 3.1-fold higher acetaldehyde-forming activity than the wild-type. Site-directed mutagenesis experiments revealed that the increased activity of the mutant was due to H474R amino acid substitution, which likely generated two new hydrogen bonds near the thiamine pyrophosphate-binding site. These hydrogen bonds might result in the better accessibility of H+ to the substrate-cofactor-enzyme intermediate and a shift in the reaction specificity of the enzyme.

  16. Bathymodiolus growth dynamics in relation to environmental fluctuations in vent habitats

    Science.gov (United States)

    Nedoncelle, K.; Lartaud, F.; Contreira Pereira, L.; Yücel, M.; Thurnherr, A. M.; Mullineaux, L.; Le Bris, N.

    2015-12-01

    The deep-sea mussel Bathymodiolus thermophilus is a dominant species in the East Pacific Rise (EPR) hydrothermal vent fields. On the EPR volcanically unstable area, this late colonizer reaches high biomass within 4-5 years on new habitats created by lava flows. The environmental conditions and growth rates characterizing the reestablishment of B. thermophilus populations are however largely unknown, leaving unconstrained the role of this foundation species in the ecosystem dynamics. A typical example from the vent field at 9°50'N that was affected by the last massive eruption was the Bio-9 hydrothermal vent site. Here, six years later, a large mussel population had reestablished. The von Bertalanffy growth model estimates the oldest B. thermophilus specimens to be 1.3 year-old in March 2012, consistent with the observation of scarce juveniles among tubeworms in 2010. Younger cohorts were also observed in 2012 but the low number of individuals, relatively to older cohorts, suggests limited survival or growth of new recruits at this site, that could reflect unsuitable habitat conditions. To further explore this asumption, we investigated the relationships between mussel growth dynamics and habitat properties. The approach combined sclerochronology analyses of daily shell growth with continuous habitat monitoring for two mussel assemblages; one from the Bio-9 new settlement and a second from the V-vent site unreached by the lava flow. At both vent sites, semi-diurnal fluctuations of abiotic conditions were recorded using sensors deployed in the mussel bed over 5 to 10 days. These data depict steep transitions from well oxygenated to oxygen-depleted conditions and from alkaline to acidic pH, combined with intermittent sulfide exposure. These semi-diurnal fluctuations exhibited marked changes in amplitude over time, exposing mussels to distinct regimes of abiotic constraints. The V-vent samples allowed growth patterns to be examined at the scale of individual life and

  17. Microbiological characterization and functionality of set-type yogurt fermented with potential prebiotic substrates Cudrania tricuspidata and Morus alba L. leaf extracts.

    Science.gov (United States)

    Oh, Nam Su; Lee, Ji Young; Joung, Jae Yeon; Kim, Kyung Su; Shin, Yong Kook; Lee, Kwang-Won; Kim, Sae Hun; Oh, Sangnam; Kim, Younghoon

    2016-08-01

    The objective of this study was to investigate the effect of 2 plant leaf extracts on fermentation mechanisms and health-promoting activities and their potential as a nutraceutical prebiotics ingredient for application in dairy products. The individual active phenolic compounds in the plant extract-supplemented milk and yogurts were also identified. Compared with control fermentation, the plant extracts significantly increased the growth and acidification rate of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. In particular, plant extract components, including monosaccharides, formic acid, and hydroxycinnamic acid, such as neo-chlorogenic, chlorogenic, and caffeic acid, together play a stimulatory role and cause this beneficial effect on the growth of yogurt culture bacteria through fermentation. In addition, supplementation with the plant extracts enhanced antioxidant activities with increased total phenolic contents, especially the highest antioxidant activity was observed in yogurt supplemented with Cudrania tricuspidata leaf extract.

  18. Current taxonomy of phages infecting lactic acid bacteria

    Directory of Open Access Journals (Sweden)

    Jennifer eMahony

    2014-01-01

    Full Text Available Phages infecting lactic acid bacteria have been the focus of significant research attention over the past three decades. Through the isolation and characterization of hundreds of phage isolates, it has been possible to classify phages of the dairy starter and adjunct bacteria Lactococus lactis, Streptococcus thermophilus, Leuconostoc spp. and Lactobacillus spp. Among these, phages of L. lactis have been most thoroughly scrutinized and serve as an excellent model system to address issues that arise when attempting taxonomic classification of phages infecting other LAB species. Here, we present an overview of the current taxonomy of phages infecting LAB genera of industrial significance, the methods employed in these taxonomic efforts and how these may be employed for the taxonomy of phages of currently underrepresented and emerging phage species.

  19. Yeast surface display of dehydrogenases in microbial fuel-cells.

    Science.gov (United States)

    Gal, Idan; Schlesinger, Orr; Amir, Liron; Alfonta, Lital

    2016-12-01

    Two dehydrogenases, cellobiose dehydrogenase from Corynascus thermophilus and pyranose dehydrogenase from Agaricus meleagris, were displayed for the first time on the surface of Saccharomyces cerevisiae using the yeast surface display system. Surface displayed dehydrogenases were used in a microbial fuel cell and generated high power outputs. Surface displayed cellobiose dehydrogenase has demonstrated a midpoint potential of -28mV (vs. Ag/AgCl) at pH=6.5 and was used in a mediator-less anode compartment of a microbial fuel cell producing a power output of 3.3μWcm(-2) using lactose as fuel. Surface-displayed pyranose dehydrogenase was used in a microbial fuel cell and generated high power outputs using different substrates, the highest power output that was achieved was 3.9μWcm(-2) using d-xylose. These results demonstrate that surface displayed cellobiose dehydrogenase and pyranose dehydrogenase may successfully be used in microbial bioelectrochemical systems.

  20. Exploring assembly energetics of the 30S ribosomal subunit using an implicit solvent approach.

    Science.gov (United States)

    Trylska, Joanna; McCammon, J Andrew; Brooks Iii, Charles L

    2005-08-10

    To explore the relationship between the assembly of the 30S ribosomal subunit and interactions among the constituent components, 16S RNA and proteins, relative binding free energies of the T. thermophilus 30S proteins to the 16S RNA were studied based on an implicit solvent model of electrostatic, nonpolar, and entropic contributions. The late binding proteins in our assembly map were found not to bind to the naked 16S RNA. The 5' domain early kinetic class proteins, on average, carry the highest positive charge, get buried the most upon binding to 16S RNA, and show the most favorable binding. Some proteins (S10/S14, S6/S18, S13/S19) have more stabilizing interactions while binding as dimers. Our computed assembly map resembles that of E. coli; however, the central domain path is more similar to that of A. aeolicus, a hyperthermophilic bacteria.

  1. Cloning vectors based on cryptic plasmids isolated from lactic acid bacteria: their characteristics and potential applications in biotechnology.

    Science.gov (United States)

    Shareck, Julie; Choi, Young; Lee, Byong; Miguez, Carlos B

    2004-01-01

    Lactic acid bacteria (LAB) are Gram positive bacteria, widely distributed in nature, and industrially important as they are used in a variety of industrial food fermentations. The use of genetic engineering techniques is an effective means of enhancing the industrial applicability of LAB. However, when using genetic engineering technology, safety becomes an essential factor for the application of improved LAB to the food industry. Cloning and expression systems should be derived preferably from LAB cryptic plasmids that generally encode genes for which functions can be proposed, but no phenotypes can be observed. However, some plasmid-encoded functions have been discovered in cryptic plasmids originating from Lactobacillus, Streptococcus thermophilus, and Pediococcus spp. and can be used as selective marker systems in vector construction. This article presents information concerning LAB cryptic plasmids, and their structures, functions, and applications. A total of 134 cryptic plasmids collated are discussed.

  2. Autonomous Generation and Loading of DNA Guides by Bacterial Argonaute.

    Science.gov (United States)

    Swarts, Daan C; Szczepaniak, Malwina; Sheng, Gang; Chandradoss, Stanley D; Zhu, Yifan; Timmers, Elizabeth M; Zhang, Yong; Zhao, Hongtu; Lou, Jizhong; Wang, Yanli; Joo, Chirlmin; van der Oost, John

    2017-03-16

    Several prokaryotic Argonaute proteins (pAgos) utilize small DNA guides to mediate host defense by targeting invading DNA complementary to the DNA guide. It is unknown how these DNA guides are being generated and loaded onto pAgo. Here, we demonstrate that guide-free Argonaute from Thermus thermophilus (TtAgo) can degrade double-stranded DNA (dsDNA), thereby generating small dsDNA fragments that subsequently are loaded onto TtAgo. Combining single-molecule fluorescence, molecular dynamic simulations, and structural studies, we show that TtAgo loads dsDNA molecules with a preference toward a deoxyguanosine on the passenger strand at the position opposite to the 5' end of the guide strand. This explains why in vivo TtAgo is preferentially loaded with guides with a 5' end deoxycytidine. Our data demonstrate that TtAgo can independently generate and selectively load functional DNA guides.

  3. A study of the thermophilic ribosomal protein S7 binding to the truncated S12-S7 intercistronic region provides more insight into the mechanism of regulation of the str operon of E. coli(1).

    Science.gov (United States)

    Spiridonova, V A; Rozhdestvensky, T S; Kopylov, A M

    1999-10-29

    A study of the ability of His6-tagged ribosomal protein S7 of Thermus thermophilus to interact with the truncated S12-S7 intercistronic region of str mRNA of Escherichia coli has been described. A minimal S7 binding mRNA fragment is a part of the composite hairpin, with the termination codon of the S12 cistron on one side and the initiation codon of the next S7 cistron on the other. It has a length in the range of 63-103 nucleotides. The 63 nucleotide mRNA fragment, which corresponds to a putative S7 binding site, binds very poorly with S7. Tight RNA structure models, which behave as integral systems and link the S7 binding site with the translational regulation region of the hairpin, are suggested. This observation provides more insight into the mechanism of S7-directed autogenous control of translational coupling of str mRNA.

  4. Affinity of ribosomal protein S8 from mesophilic and (hyper)thermophilic archaea and bacteria for 16S rRNA correlates with the growth temperatures of the organisms.

    Science.gov (United States)

    Gruber, Thomas; Köhrer, Caroline; Lung, Birgit; Shcherbakov, Dmitri; Piendl, Wolfgang

    2003-08-14

    The ribosomal protein S8 plays a pivotal role in the assembly of the 30S ribosomal subunit. Using filter binding assays, S8 proteins from mesophilic, and (hyper)thermophilic species of the archaeal genus Methanococcus and from the bacteria Escherichia coli and Thermus thermophilus were tested for their affinity to their specific 16S rRNA target site. S8 proteins from hyperthermophiles exhibit a 100-fold and S8 from thermophiles exhibit a 10-fold higher affinity than their mesophilic counterparts. Thus, there is a striking correlation of affinity of S8 proteins for their specific RNA binding site and the optimal growth temperatures of the respective organisms. The stability of individual rRNA-protein complexes might modulate the stability of the ribosome, providing a maximum of thermostability and flexibility at the growth temperature of the organism.

  5. Evaluation the Sensory and Probiotics Properties of the Yogurt Supplemented with Carrot Juice

    Directory of Open Access Journals (Sweden)

    Carmen R. Pop

    2015-11-01

    Full Text Available This study aimed to develop a new type of yogurt through addition of carrot juice. Yogurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of carrot juice at different levels (0%, 8%, 16%, 24% on sensory properties and the viability of probiotic bacteria in yogurts during storage (21 days at refrigerated temperature (4°C was evaluated. The yogurt supplementation with 24 % carrot juice significantly improves the stability of the lactic acid bacteria, that contained the recommended levels of 107 cfu/g probiotic bacteria at the end of 21-days shelf life. The yogurt with 24% carrot juice was the most appreciated (7.07 points, followed by the classic yogurt (6 points, yogurt with 8% (5.28 points and yogurt with16% carrot juice (5.5 points.

  6. Concentration dependent effects of dextran on the physical properties of acid milk gels.

    Science.gov (United States)

    Mende, Susann; Peter, Michaela; Bartels, Karin; Dong, Tingting; Rohm, Harald; Jaros, Doris

    2013-11-06

    The effect of dextran from Leuconostoc mesenteroides (DEX500), added to milk prior to acidification with glucono-δ-lactone (GDL) or Streptococcus thermophilus DSM20259, was studied with respect to polysaccharide concentration. The incorporation of 5-30 g/kg DEX500 significantly affected gelation behavior. Increasing DEX500 concentrations resulted in a linear increase of gel stiffness (GDL gels: R(2)=0.96; microbial acidification: R(2)=0.94; Pgels without polysaccharide. The respective stirred gels depicted a significant reduction in syneresis, which decreased from 30.4% (0 g/kg DEX500) to 22.0% (30 g/kg DEX500) for chemically acidified gels after 1 d of storage. Physical characteristics of DEX500 in aqueous solution were helpful to explain its behavior in the complex system milk.

  7. Isolation,identificiation and and its probiotic characteristics of Lactic acid bacteria from market yoghurts in Zhengzhou%郑州部分市售酸奶中乳酸菌的分离鉴定与益生特性的研究

    Institute of Scientific and Technical Information of China (English)

    杨霞; 陈陆; 杜魏红; 邓瑞坡; 刘红英; 姚惠霞; 王川庆

    2011-01-01

    目的 调查郑州部分市售的酸奶中嗜热乳酸链球菌与保加利亚乳酸杆菌存在情况与益生特性.方法 无菌采取样品进行乳酸菌分离,并对分离菌进行形态学、生化特性、产酸性、耐酸性、耐胆汁性、高温耐受性和抑菌性等生物学特性研究.结果 从8种品牌中分离到4株保加利亚乳酸杆菌、7株嗜热链球菌,且分离菌株均能产酸、对高温具有一定的耐受性,在pH 3.0以上均能生长良好,而且分离菌的抑菌物质具有一定的热稳定性,保加利亚乳酸杆菌经70、100 ℃热处理抑菌活性基本不变.嗜热链球菌经70 ℃热处理后保留90%以上的抑菌活性,但经100 ℃高温处理后抑菌活性有所降低.分离菌产生的抑菌物质对胰蛋白酶敏感,保加利亚乳酸杆菌在偏中性条件下抑菌活性较高,而嗜热链球菌在偏中性条件下丧失抑菌活性.结论 本研究为河南市售酸奶质量以及为消费者提供有利信息奠定基础.%Objective To separate Streptococcus thermophilus and Lactobacillus bulgaricus from various yojurt in Zhengzhou and discuss the probiotic characteristics of them. Method The gathered yoghurt samples were used to isolate the strain, and a series tests were carried out, such ss morphology, biochemical characteristics, acidity-producing ability,acidity-enduring ability, tolerance to bile salts and high temperature tolerance, and so on. Result 4 Lactobacillus bulgaricus and 7 Streptococcus thermophilus were separated from 8 kinds of brand yojurt, and isolated strains could produce acid,also had certain high temperature tolerance. It could grow well above pH 3.0, and the isolated antibacterial material had certain thermal stability. The antibacterial activity of Lactobacillus bulgaricus was almost no change under 70 ℃ and 100 ℃ treatment; The antibacterial activity of Streptococcus thermophilus was retain 90% under 70 ℃ treatment, but lower after 100 ℃ heated treatment. The

  8. Lysogeny detection of lactic acid bacteria and analysis on protein expression of lysogenic strain after UV mutagenesis%乳酸菌溶源性的检测及紫外诱变后溶源菌蛋白表达分析

    Institute of Scientific and Technical Information of China (English)

    张鹭; 郭承宇; 王庆忠; 路福平

    2006-01-01

    用紫外诱变的方法对本实验室保藏的嗜热链球菌(Streptococcus thermophilus)和保加利亚乳杆菌(Lactobacillus bulgaricus)进行溶源性的检测;并采用单向聚丙稀酰氨凝胶电泳,对不同诱变剂量下溶源菌菌体蛋白质组分的变化做了进一步分析,发现诱变前后菌体的蛋白组成发生了明显的变化,即随着诱变剂量的增加,菌体内蛋白种类,尤其是小分子蛋白有上升的趋势.

  9. Improvement of Intestinal Immune Cell Function by Lactic Acid Bacteria for Dairy Products

    Directory of Open Access Journals (Sweden)

    Tomonori Kamiya

    2016-12-01

    Full Text Available Lactic acid bacteria (LAB form a major component of gut microbiota and are often used as probiotics for fermented foods, such as yoghurt. In this study, we aimed to evaluate immunomodulatory activity of LAB, especially that of Lactobacillus bulgaricus ME-552 (ME552 and Streptococcus thermophilus ME-553 (ME553. In vivo/in vitro assay was performed in order to investigate their effects on T cell function. After oral administration of ME553 to C57BL/6 mice, the amount of both interferon γ (IFN-γ and interleukin 17 (IL-17 produced by cluster of differentiation (CD 4+ T cells from Peyer’s patches (PPs were significantly enhanced. On the other hand, ME552 only up-regulated the production of IL-17 from PP cells. The extent of induction for IFN-γ production differed between ME552 and ME553. These results suggest that LAB modulate T cell effector functions and mucosal immunity.

  10. Ionic liquids for the concomitant use in extremophiles lysis and extremozymes extraction.

    Science.gov (United States)

    Gutiérrez-Arnillas, E; Deive, F J; Sanromán, M A; Rodríguez, A

    2015-06-01

    Ionic liquids have been successfully proposed to modify membrane permeability in cultures of a model extremophilic bacterium Thermus thermophilus HB27, which makes up the first time that aqueous solutions of these molten salts are applied in downstream stages of this kind of microorganisms. The presence of 1g/L of C10MIMCl entails a great solubilisation of cell biomass, thus allowing the release of intracellular and membrane-bound enzyme. The influence on the enzyme activity of two inorganic salts such as Na2CO3 and (NH4)2SO4, selected on the basis of their high salting out potential and biocompatibility with enzymes, respectively, was investigated. In parallel, their ability to trigger phase segregation was confirmed in the presence of the enzyme crude, leading to very high levels of enzyme extraction (96%). The validity of the strategy was confirmed by operating at bioreactor scale, and the main bioprocess parameters were obtained by modelling the experimental data.

  11. 自然发酵面团中乳酸菌菌株的分离与鉴定%Isolation and Identification of Lactic Acid Bacteria from Nature Fermented Dough

    Institute of Scientific and Technical Information of China (English)

    2013-01-01

    We obtained two lactic acid bacteria strains from fermented dough by MRS medium and M17 medium. Through the observation of colony and mycelia morphologies and physiological and biochemical experiment, the strain 1 was Lactobacillus plantarum, the strain 2 was Streptococcus thermophilus.%  利用MRS和M17培养基,从自然发酵面团中分离纯化出2株乳酸菌菌株,通过菌落形态、菌体形态观察和生理生化试验鉴定,菌株1为植物乳杆菌(Lactobacillus plantarum),菌株2为嗜热链球菌(Streptococcus thermophilus)。

  12. Short communication: characterization of microflora in Mexican Chihuahua cheese.

    Science.gov (United States)

    Renye, J A; Somkuti, G A; Van Hekken, D L; Guerrero Prieto, V M

    2011-07-01

    This work was performed to identify the bacterial species present in 10 Chihuahua cheeses obtained from commercial producers in Mexico using 16S rRNA gene analysis. As expected, some of the agar media initially used for isolation were not very selective, supporting the growth of several unrelated bacterial species. Sequence analysis identified potential pathogens, including Escherichia coli and Staphylococcus aureus, in all raw milk samples and 2 pasteurized milk samples. Streptococcus thermophilus and Lactococcus lactis ssp. lactis were identified in 9 and 6 samples, respectively, and would serve as acidifying agents during cheese production. Lactobacilli were identified in all cheeses, with the most prevalent being Lactobacillus plantarum identified in 7 raw milk and 1 pasteurized milk cheeses. Leuconostoc mesenteroides and Streptococcus macedonicus were identified in 4 raw milk cheeses and both were present in all pasteurized milk samples, suggesting that they may play a role in the development of traditional Chihuahua cheese attributes.

  13. Food environments select microorganisms based on selfish energetic behavior

    Directory of Open Access Journals (Sweden)

    Diego eMora

    2013-11-01

    Full Text Available Nutrient richness, and specifically the abundance of mono- and disaccharides that characterize several food matrixes, such as milk and grape juice, has allowed the speciation of lactic acid bacteria and yeasts with a high fermentation capacity instead of energetically favorable respiratory metabolism. In these environmental contexts, rapid sugar consumption and lactic acid or ethanol production, accumulation and tolerance, together with the ability to propagate in the absence of oxygen, are several of the ‘winning’ traits that have apparently evolved and become specialized to perfection in these fermenting microorganisms. Here, we summarize and discuss the evolutionary context that has driven energetic metabolism in food-associated microorganisms, using the dairy species Lactococcus lactis and Streptococcus thermophilus among prokaryotes and the bakers’ yeast Saccharomyces cerevisiae among eukaryotes as model organisms.

  14. Determination of reactive oxygen generated from natural medicines and their antibacterial activity$

    Institute of Scientific and Technical Information of China (English)

    Noriko Tajima; Makiko Takasaki; Haruka Fukamachi; Takeshi Igarashi; Yoshijiro Nakajima; Hidetoshi Arakawa

    2016-01-01

    Extracts of 16 natural medicine powders (Galla chinensis, Malloti cortex, Cassiae semen, Sophorae radix, Myricae cortex, Crataegi fructus, Gambir, Mume fructus, Geranii herba, Phellodendri cortex, Coptidis rhizoma, Swertiae herba, and Cinnamomi cortex) were assayed for reactive oxygen concentrations using the per-oxyoxalate chemiluminescent detection system. High luminescence intensity was observed in Galla chinensis, Geranii herba, Malloti cortex, Myricae cortex, and Cinnamomi cortex. Additional experiments identified the reactive oxygen species as hydrogen peroxide. Galla chinensis generated 2.4 ? 10 ? 4 mol/L hydrogen peroxide from a 1 mg/mL solution. In bacterial growth tests, Galla chinensis extract had antibacterial activity against Escherichia coli, Staphylococcus aureus, Bacteroides thetaiotaomicron, Campylobacter sputorum biovar sputorum, Streptococcus salivarius thermophilus, Lactobacillus casei, and Bifidobacterium longum infantis. This antibacterial activity was de-creased by the addition of catalase. It revealed that hydrogen peroxide which Galla chinensis produced participated in antibacterial activity.

  15. Food environments select microorganisms based on selfish energetic behavior.

    Science.gov (United States)

    Mora, Diego; Arioli, Stefania; Compagno, Concetta

    2013-01-01

    Nutrient richness, and specifically the abundance of mono- and disaccharides that characterize several food matrixes, such as milk and grape juice, has allowed the speciation of lactic acid bacteria and yeasts with a high fermentation capacity instead of energetically favorable respiratory metabolism. In these environmental contexts, rapid sugar consumption and lactic acid or ethanol production, accumulation, and tolerance, together with the ability to propagate in the absence of oxygen, are several of the "winning" traits that have apparently evolved and become specialized to perfection in these fermenting microorganisms. Here, we summarize and discuss the evolutionary context that has driven energetic metabolism in food-associated microorganisms, using the dairy species Lactococcus lactis and Streptococcus thermophilus among prokaryotes and the bakers' yeast Saccharomyces cerevisiae among eukaryotes as model organisms.

  16. Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

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    Jokovic Natasa

    2011-01-01

    Full Text Available Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

  17. Partial characterization of an rpoD-like gene of Lactococcus lactis subsp. lactis ML3 with a polymerase chain reaction-based approach.

    Science.gov (United States)

    Gansel, X; Dutreix, M; Hartke, A; Boutibonnes, P; Auffray, Y

    1993-11-01

    With degenerated oligonucleotide primers for conserved regions of bacterial sigma factor proteins, a 117-bp internal DNA fragment of an rpoD-like gene of Lactococcus lactis subsp. lactis ML3 was amplified by the polymerase chain reaction (PCR). The DNA sequence of this PCR product was determined by cycle sequencing, and the deduced amino acid sequence of this internal fragment showed an extensive homology with the known sigma factor sequences from six other microorganisms and present a 13-amino acid region corresponding to the typical "RpoD box" of primary sigma factors. This PCR product was used as a probe to specifically detect sigma homologs in Pediococcus acidilactici, Leuconostoc lactis, Lactobacillus helveticus, Lactobacillus acidophilus, Enterococcus faecalis, Streptococcus thermophilus, and Lactococcus lactis subsp. cremoris. These data are consistent with the existence of a high similarity between the primary sigma factors from diverse Gram-positive microorganisms.

  18. Widespread distribution of archaeal reverse gyrase in thermophilic bacteria suggests a complex history of vertical inheritance and lateral gene transfers

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    Céline Brochier-Armanet

    2006-01-01

    Full Text Available Reverse gyrase, an enzyme of uncertain funtion, is present in all hyperthermophilic archaea and bacteria. Previous phylogenetic studies have suggested that the gene for reverse gyrase has an archaeal origin and was transferred laterally (LGT to the ancestors of the two bacterial hyperthermophilic phyla, Thermotogales and Aquificales. Here, we performed an in-depth analysis of the evolutionary history of reverse gyrase in light of genomic progress. We found genes coding for reverse gyrase in the genomes of several thermophilic bacteria that belong to phyla other than Aquificales and Thermotogales. Several of these bacteria are not, strictly speaking, hyperthermophiles because their reported optimal growth temperatures are below 80 °C. Furthermore, we detected a reverse gyrase gene in the sequence of the large plasmid of Thermus thermophilus strain HB8, suggesting a possible mechanism of transfer to the T. thermophilus strain HB8 involving plasmids and transposases. The archaeal part of the reverse gyrase tree is congruent with recent phylogenies of the archaeal domain based on ribosomal proteins or RNA polymerase subunits. Although poorly resolved, the complete reverse gyrase phylogeny suggests an ancient acquisition of the gene by bacteria via one or two LGT events, followed by its secondary distribution by LGT within bacteria. Finally, several genes of archaeal origin located in proximity to the reverse gyrase gene in bacterial genomes have bacterial homologues mostly in thermophiles or hyperthermophiles, raising the possibility that they were co-transferred with the reverse gyrase gene. Our new analysis of the reverse gyrase history strengthens the hypothesis that the acquisition of reverse gyrase may have been a crucial evolutionary step in the adaptation of bacteria to high-temperature environments. However, it also questions the role of this enzyme in thermophilic bacteria and the selective advantage its presence could provide.

  19. Drink fermented to the base of serum of milk and isolated soy protein / Bebida fermentada à base de soro de leite e isolado protéico de soja

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    Ivone Yurika Mizubuti

    2000-04-01

    Full Text Available The whey and soy protein were used as substrate to obtain a basic beverage, fermented by yogurt culture (Lactobacillus delbrueckii subsp. buigaricus / Streptococcus salivarius subsp. thermophilus YC-180 and by probiotic culture (Lactobacillus acidophilus La-5. The formulation ( whey 10g/100mL; soy protein 2,4 g/100mL; fiber 0,5 g/100mL and sucrose 15 g/100mL was fermented separately, and mixed (1:1 to obtain the final fermented product with 0.72% (lactic acid acidity, pH 4.3 and lactic acid bacteria count of 2,0 x 108 cfu/mL, adequate for production of the proposed beverage.O soro de leite e o isolado protéico de soja foram utilizados para obtenção de uma bebida base, fermentada com cultura de iogurte (Lactobacillus delbrueckii subsp. bulgaricus / Streptococcus salivarius subsp. thermophilus YC - 180 e cultura probiótica (Lactobacillus acidophilus La-5. A formulação (soro de leite 10 g/100mL; isolado protéico de soja 2,4 g/100mL; fibras 0,5 g/100mL e sacarose 15 g/100mL indicou que procedendo-se a fermentação seguida de mistura na proporção de 1:1, produziu-se um produto final com acidez de 0,72% de ácido láctico; pH 4,3 e contagem de bactérias lácticas de 2,0 x 108 ufc/mL adequado para a obtenção da bebida proposta.

  20. Antigenotoxicity of probiotics and prebiotics on faecal water-induced DNA damage in human colon adenocarcinoma cells.

    Science.gov (United States)

    Burns, Anthony J; Rowland, Ian R

    2004-07-13

    Six strains of lactic acid producing bacteria (LAB) were incubated (1 x 10(8)cfu/ml) with genotoxic faecal water from a human subject. HT29 human adenocarcinoma cells were then challenged with the resultant samples and DNA damage measured using the single cell gel electrophoresis (comet) assay. The LAB strains investigated were Bifidobacterium sp. 420, Bifidobacterium Bb12, Lactobacillus plantarum, Streptococcus thermophilus, Lactobacillus bulgaricus and Enterococcus faecium. DNA damage was significantly decreased by all bacteria used with the exception of Strep. thermophilus. Bif. Bb12 and Lact. plantarum showed the greatest protective effect against DNA damage. Incubation of faecal water with different concentrations of Bif. Bb12 and Lact. plantarum revealed that the decrease in genotoxicity was related to cell density. Non-viable (heat treated) probiotic cells had no effect on faecal water genotoxicity. In a second study, HT29 cells were cultured in the presence of supernatants of incubations of probiotics with various carbohydrates including known prebiotics; the HT29 cells were then exposed to faecal water. Overall, incubations involving Lact. plantarum with the fructooligosaccharide (FOS)-based prebiotics Inulin, Raftiline, Raftilose and Actilight were the most effective in increasing the cellular resistance to faecal water genotoxicity, whereas fermentations with Elixor (a galactooligosaccharide) and Fibersol (a maltodextrin) were less effective. Substantial reductions in faecal water-induced DNA damage were also seen with supernatants from incubation of prebiotics with Bif. Bb12. The supernatant of fermentations involving Ent. faecium and Bif. sp. 420 generally had less potent effects on genotoxicity although some reductions with Raftiline and Elixor fermentations were apparent.

  1. [Evaluation of the activity of probiotic cultures over Listeria monocytogenes during the production and storage of yogurt].

    Science.gov (United States)

    Berrocal, Darling; Arias, María Laura; Henderson, Marjorie; Wong, Eric

    2002-12-01

    The effect of probiotic cultures over Listeria monocytogenes during the production and storage of yogurt was evaluated. A yogurt mixture (10.6% non-fat solid liquids, 3% fat and 0.3% gelatin) was prepared, homogenized and pasteurized. Yogurt was inoculated with 0, 10(2), 10(4) and 10(6) CFU/mL of L. monocytogenes and 0.02% of traditional lactic culture YC 180 (Streptococcus thermophilus and Lactobacillus bulgaricus) and probiotic culture ABY-1 (Bifidobacterium longum, B. bifidum, B, infantis, Lactobacillus acidophilus, Streptococcus thermophilus y Lactobacillus delbrueckii subsp. bulgaricus). It was incubated for 3 h at 43 degrees C until pH reached an approximate value of 4.8, followed by refrigeration at 5 degrees C for 21 days. During fermentation, samples were taken every hour, and during storage every 3 days, analyzing pH and lactic, bifidobacteria and pathogen count for each time. It was demonstrated that there was no significant simple effect for the type of culture used (ABY-1 and YC 180) (p = 0.684) over the amount of L. monocytogenes present in yogurt during the fermentation and storage periods. The presence of bifidobacteria in the ABY-1 culture did not present a significant effect over L. monocytogenes. Neither the effect of time presented a significant effect over L. monocytogenes (p = 0.448). In this case, the ABY-1 and YC 180 cultures present a bacteriostatic effect over the pathogen. The probiotic cultures had a bacteriostatic but not bactericidal effect over L. monocytogenes. This is not related to the protective effect of these cultures in bowel, since in-vivo conditions favor the production of antimicrobial substances, such as bacteriocins that act over pathogens.

  2. Thermus and the Pink Discoloration Defect in Cheese.

    Science.gov (United States)

    Quigley, Lisa; O'Sullivan, Daniel J; Daly, David; O'Sullivan, Orla; Burdikova, Zuzana; Vana, Rostislav; Beresford, Tom P; Ross, R Paul; Fitzgerald, Gerald F; McSweeney, Paul L H; Giblin, Linda; Sheehan, Jeremiah J; Cotter, Paul D

    2016-01-01

    A DNA sequencing-based strategy was applied to study the microbiology of Continental-type cheeses with a pink discoloration defect. The basis for this phenomenon has remained elusive, despite decades of research. The bacterial composition of cheese containing the defect was compared to that of control cheese using 16S rRNA gene and shotgun metagenomic sequencing as well as quantitative PCR (qPCR). Throughout, it was apparent that Thermus, a carotenoid-producing genus, was present at higher levels in defect-associated cheeses than in control cheeses. Prompted by this finding and data confirming the pink discoloration to be associated with the presence of a carotenoid, a culture-based approach was employed, and Thermus thermophilus was successfully cultured from defect-containing cheeses. The link between Thermus and the pinking phenomenon was then established through the cheese defect equivalent of Koch's postulates when the defect was recreated by the reintroduction of a T. thermophilus isolate to a test cheese during the manufacturing process. IMPORTANCE Pink discoloration in cheese is a defect affecting many cheeses throughout the world, leading to significant financial loss for the dairy industry. Despite decades of research, the cause of this defect has remained elusive. The advent of high-throughput, next-generation sequencing has revolutionized the field of food microbiology and, with respect to this study, provided a means of testing a possible microbial basis for this defect. In this study, a combined 16S rRNA, whole-genome sequencing, and quantitative PCR approach was taken. This resulted in the identification of Thermus, a carotenoid-producing thermophile, in defect-associated cheeses and the recreation of the problem in cheeses to which Thermus was added. This finding has the potential to lead to new strategies to eliminate this defect, and our method represents an approach that can be employed to investigate the role of microbes in other food defects

  3. Whey fermentation by thermophilic lactic acid bacteria: evolution of carbohydrates and protein content.

    Science.gov (United States)

    Pescuma, Micaela; Hébert, Elvira María; Mozzi, Fernanda; Font de Valdez, Graciela

    2008-05-01

    Whey, a by-product of the cheese industry usually disposed as waste, is a source of biological and functional valuable proteins. The aim of this work was to evaluate the potentiality of three lactic acid bacteria strains to design a starter culture for developing functional whey-based drinks. Fermentations were performed at 37 and 42 degrees C for 24h in reconstituted whey powder (RW). Carbohydrates, organic acids and amino acids concentrations during fermentation were evaluated by RP-HPLC. Proteolytic activity was measured by the o-phthaldialdehyde test and hydrolysis of whey proteins was analyzed by Tricine SDS-PAGE. The studied strains grew well (2-3log cfu/ml) independently of the temperature used. Streptococcus thermophilus CRL 804 consumed 12% of the initial lactose concentration and produced the highest amount of lactic acid (45 mmol/l) at 24h. Lactobacillus delbrueckii subsp. bulgaricus CRL 454 was the most proteolytic (91 microg Leu/ml) strain and released the branched chain amino acids Leu and Val. In contrast, Lactobacillus acidophilus CRL 636 and S. thermophilus CRL 804 consumed most of the amino acids present in whey. The studied strains were able to degrade the major whey proteins, alpha-lactalbumin being degraded in a greater extent (2.2-3.4-fold) than beta-lactoglobulin. Two starter cultures were evaluated for their metabolic and proteolytic activities in RW. Both cultures acidified and reduced the lactose content in whey in a greater extent than the strains alone. The amino acid release was higher (86 microg/ml) for the starter SLb (strains CRL 804+CRL 454) than for SLa (strains CRL 804+CRL 636, 37 microg/ml). Regarding alpha-lactalbumin and beta-lactoglobulin degradation, no differences were observed as compared to the values obtained with the single cultures. The starter culture SLb showed high potential to be used for developing fermented whey-based beverages.

  4. The influence of the cell free solution of lactic acid bacteria on tyramine production by food borne-pathogens in tyrosine decarboxylase broth.

    Science.gov (United States)

    Toy, Nurten; Özogul, Fatih; Özogul, Yesim

    2015-04-15

    The function of cell-free solutions (CFSs) of lactic acid bacteria (LAB) on tyramine and other biogenic amine production by different food borne-pathogens (FBPs) was investigated in tyrosine decarboxylase broth (TDB) using HPLC. Cell free solutions were prepared from four LAB strains. Two different concentrations which were 50% (5 ml CFS+5 ml medium/1:1) and 25% (2.5 ml CFS+7.5 ml medium/1:3) CFS and the control without CFS were prepared. Both concentration of CFS of Streptococcus thermophilus and 50% CFS of Pediococcus acidophilus inhibited tyramine production up to 98% by Salmonella paratyphi A. Tyramine production by Escherichia coli was also inhibited by 50% CFS of Lactococcus lactis subsp. lactis and 25% CFS of Leuconostoc lactis. subsp. cremoris. The inhibitor effect of 50% CFS of P. acidophilus was the highest on tyramine production (55%) by Listeria monocytogenes, following Lc. lactis subsp. lactis and Leuconostoc mesenteroides subsp. cremoris (20%) whilst 25% CFS of Leu. mes. subsp. cremoris and Lc. lactis subsp. lactis showed stimulator effects (160%). The stimulation effects of 50% CFS of S. thermophilus and Lc. lactis subsp. lactis were more than 70% by Staphylococcus aureus comparing to the control. CFS of LAB strains showed statistically inhibitor effect since lactic acid inhibited microbial growth, decreased pH quickly and reduced the formation of AMN and BAs. Consequently, in order to avoid the formation of high concentrations of biogenic amines in fermented food by bacteria, it is advisable to use CFS for food and food products.

  5. Understanding the bacterial communities of hard cheese with blowing defect.

    Science.gov (United States)

    Bassi, Daniela; Puglisi, Edoardo; Cocconcelli, Pier Sandro

    2015-12-01

    The environment of hard cheese encourages bacterial synergies and competitions along the ripening process, which might lead in defects such as clostridial blowing. In this study, Denaturing Gradient Gel Electrophoresis (DGGE), a quantitative Clostridium tyrobutyricum PCR and next-generation Illumina-based sequencing of 16S rRNA gene were applied to study 83 Grana Padano spoiled samples. The aim was to investigate the community of clostridia involved in spoilage, the ecological relationships with the other members of the cheese microbiota, and the effect of lysozyme. Three main genera were dominant in the analysed cheeses, Lactobacillus, Streptococcus and Clostridium, and the assignment at the species level was of 94.3% of 4,477,326 high quality sequences. C. tyrobutyricum and C. butyricum were the most prevalent clostridia. Hierarchical clustering based on the abundance of bacterial genera, revealed three main clusters: one characterized by the highest proportion of Clostridium, a second where Lactobacillus was predominant and the last, dominated by Streptococcus thermophilus. Ecological relationships among species were found: cheeses characterized by an high abundance of S. thermophilus and L. rhamnosus were spoiled by C. tyrobutyricum while, when L. delbrueckii was the most abundant Lactobacillus, C. butyricum was the dominant spoiling species. Lysozyme also shaped the bacterial community, reducing C. tyrobutyricum in favour of C. butyricum. Moreover, this preservative increased the proportion of L. delbrueckii and obligate heterofermentative lactobacilli and lowered L. helveticus and non-starter species, such as L. rhamnosus and L. casei.

  6. The microbiota of high-moisture mozzarella cheese produced with different acidification methods.

    Science.gov (United States)

    Guidone, Angela; Zotta, Teresa; Matera, Attilio; Ricciardi, Annamaria; De Filippis, Francesca; Ercolini, Danilo; Parente, Eugenio

    2016-01-01

    The microbiota of high-moisture Mozzarella cheese made from cow's milk and produced with different acidification methods was evaluated at the end of refrigerated storage by pyrosequencing of the 16S rRNA gene. The cheeses were clearly separated on the basis of the acidification methods. Cheeses produced with the addition of starters were dominated by Streptococcus thermophilus, but a variety of lactic acid bacteria and spoilage microorganisms appeared at low levels (0.01-1%). Cheeses produced by direct addition of citric acid were dominated by a diverse microbiota, including both lactic acid bacteria and psychrotrophic γ-proteobacteria. For five brands the acidification system was not declared on the label: the microbiota was dominated by thermophilic lactic acid bacteria (S. thermophilus, Lactobacillus delbrueckii, Lactobacillus helveticus) but a variety of other subdominant lactic acid bacteria, psychrotrophs and Enterobacteriaceae were present, with a diversity comparable or higher to cheeses produced by direct acid addition. This led to the conclusion that undefined starters were used for acidification. Both ordination methods and network analysis were used for the representation of beta-diversity: matrix cluster analysis, principal coordinate analysis and OTU networks uncovered different aspects of the microbial community structure. For three cheese brands both biological replicates (cheeses from different lots) and technical replicates (replicate cheeses from the same lot) were analyzed. Repeatability was acceptable for OTUs appearing at frequencies >1%, but was low otherwise. A linear mixed model showed that the starter system was responsible for most differences related to dairies, while difference due to psychrotrophic contaminants was more related to lot-to-lot variability.

  7. 化妆品用微生物源天然防腐剂的抑菌效能研究%Antimicrobial effectiveness evaluation of natural microorganism source preservatives used for cosmetic formulation

    Institute of Scientific and Technical Information of China (English)

    李馨恩; 何秋星; 区梓聪; 方电力; 关建云; 赵红

    2015-01-01

    以微生物源的嗜热链球菌发酵产物和曲霉发酵产物作为研究对象,根据其抑菌作用进行复配研究,参考美国个人护理品委员会(PCPC)的抑菌效能测试方法对乳液配方进行微生物挑战试验。结果表明,在乳液配方中,质量分数为0.5%的嗜热链球菌发酵产物和0.3%曲霉发酵产物可以使配方中的微生物菌落数在第14天降到100 CFU/g以下,可通过微生物挑战试验。%Two kinds of new natural microorganism source preservatives nominated Streptococus thermophilus Ferment and Aspergillus Ferment were taken as the object for research work. Formulation study based upon the bacterial inhibition action of the aforesaid preservatives was carried out. With reference of the bacterial inhibition efficacy test method of the American Personal Care Product Committee (PCPC),microbial challenge tests for emulsion formulations were processed. The test results demonstrated that an emulsion consisting of Streptococus thermophilus Ferment at 0.5% of mass fraction and Aspergillus Ferment at 0.3% of mass fraction can reduce the amount of microbial to be lower than 100 CFU/g on the 14th day and can pass the microbial challenge test meanwhile.

  8. Antimicrobial activity of bacteriocin-producing lactic acid bacteria isolated from cheeses and yogurts

    Science.gov (United States)

    2012-01-01

    The biopreservation of foods using bacteriocinogenic lactic acid bacteria (LAB) isolated directly from foods is an innovative approach. The objectives of this study were to isolate and identify bacteriocinogenic LAB from various cheeses and yogurts and evaluate their antimicrobial effects on selected spoilage and pathogenic microorganisms in vitro as well as on a food commodity. LAB were isolated using MRS and M17 media. The agar diffusion bioassay was used to screen for bacteriocin or bacteriocin-like substances (BLS) producing LAB using Lactobacillus sakei and Listeria innocua as indicator organisms. Out of 138 LAB isolates, 28 were found to inhibit these bacteria and were identified as strains of Enterococcus faecium, Streptococcus thermophilus, Lactobacillus casei and Lactobacillus sakei subsp. sakei using 16S rRNA gene sequencing. Eight isolates were tested for antimicrobial activity at 5°C and 20°C against L. innocua, Escherichia coli, Bacillus cereus, Pseudomonas fluorescens, Erwinia carotovora, and Leuconostoc mesenteroides subsp. mesenteroides using the agar diffusion bioassay, and also against Penicillium expansum, Botrytis cinerea and Monilinia frucitcola using the microdilution plate method. The effect of selected LAB strains on L. innocua inoculated onto fresh-cut onions was also investigated. Twenty percent of our isolates produced BLS inhibiting the growth of L. innocua and/or Lact. sakei. Organic acids and/or H2O2 produced by LAB and not the BLS had strong antimicrobial effects on all microorganisms tested with the exception of E. coli. Ent. faecium, Strep. thermophilus and Lact. casei effectively inhibited the growth of natural microflora and L. innocua inoculated onto fresh-cut onions. Bacteriocinogenic LAB present in cheeses and yogurts may have potential to be used as biopreservatives in foods. PMID:22963659

  9. Identification and characterisation of an iron-responsive candidate probiotic.

    Directory of Open Access Journals (Sweden)

    Jennifer R Bailey

    Full Text Available BACKGROUND: Iron is an essential cofactor in almost all biological systems. The lactic acid bacteria (LAB, frequently employed as probiotics, are unusual in having little or no requirement for iron. Iron in the human body is sequestered by transferrins and lactoferrin, limiting bacterial growth. An increase in the availability of iron in the intestine by bleeding, surgery, or under stress leads to an increase in the growth and virulence of many pathogens. Under these high iron conditions, LAB are rapidly out-competed; for the levels of probiotic bacteria to be maintained under high iron conditions they must be able to respond by increasing growth rate to compete with the normal flora. Despite this, iron-responsive genera are poorly characterised as probiotics. METHODOLOGY/PRINCIPAL FINDINGS: Here, we show that a panel of probiotics are not able to respond to increased iron availability, and identify an isolate of Streptococcus thermophilus that can increase growth rate in response to increased iron availability. The isolate of S. thermophilus selected was able to reduce epithelial cell death as well as NF-κB signalling and IL-8 production triggered by pathogens. It was capable of crossing an epithelial cell barrier in conjunction with E. coli and downregulating Th1 and Th17 responses in primary human intestinal leukocytes. CONCLUSIONS/SIGNIFICANCE: We propose that an inability to compete with potential pathogens under conditions of high iron availability such as stress and trauma may contribute to the lack of efficacy of many LAB-based probiotics in treating disease. Therefore, we offer an alternative paradigm which considers that probiotics should be able to be competitive during periods of intestinal bleeding, trauma or stress.

  10. Proteolytic specificity of Lactobacillus delbrueckli subsp. bulgaricus influences functional properties of mozzarella cheese.

    Science.gov (United States)

    Oommen, B S; McMahon, D J; Oberg, C J; Broadbent, J R; Strickland, M

    2002-11-01

    Low-moisture part-skim Mozzarella cheeses were manufactured from 2% fat milk and aged for 21 d. Treatments included cheeses made with one of three different strains of Lactobacillus delbrueckii ssp. bulgaricus in combination with a single strain of Streptococcus thermophilus. A fourth, control treatment consisted of cheeses made with only S. thermophilus. Although total proteolytic ability of these strains, as indicated by the o-phthaldialdehyde analysis, was similar in each of the three strains of L. bulgaricus, these strains exhibited different proteolytic specificities toward the peptide, alpha(s1)-CN (f 1-23). On the basis of their alpha(s1)-CN (f 1-23) cleavage patterns and a previously described classification, these strains were assigned to the groups I, III, and V. The objective of this study was to investigate the influence of lactobacilli proteolytic systems, based on specificity toward alpha(s1)-CN (f 1-23), on functionality of part-skim Mozzarella cheese. Moisture, fat, protein, salt-in-moisture, and moisture in nonfat substances content of cheeses made with groups I, III, and V strain were similar. Control cheese had a lower moisture content than did other treatments. Significant differences were observed in functional properties between cheeses manufactured using groups III and V strains. Cheeses made with groups I and III strains were similar in their meltability, hardness, cohesiveness, melt strength, and stretch quality. Meltability and cohesiveness increased with age, while melt strength and stretch quality decreased with age for all cheeses. Additionally, HPLC showed that total peak areas of water-soluble peptides derived from cleavage of alpha(s1)-CN (f 1-23) by different strains of lactobacilli could be highly correlated to meltability and stretch characteristics of cheeses made with those strains.

  11. Characterization of the cysK2-ctl1-cysE2 gene cluster involved in sulfur metabolism in Lactobacillus casei.

    Science.gov (United States)

    Bogicevic, Biljana; Irmler, Stefan; Portmann, Reto; Meile, Leo; Berthoud, Hélène

    2012-01-16

    The up- and downstream regions of ctl1 and ctl2 that encode a cystathionine lyase were analyzed in various Lactobacillus casei strains. ctl1 and ctl2 were found to be part of a gene cluster encoding two other open reading frames. One of the two open reading frames precedes ctl1 and encodes a putative cysteine synthase. The other open reading frame lies downstream of ctl1 and encodes a putative serine acetyltransferase. The gene cluster is not present in the publicly available genome sequences of L. casei ATCC 334, BL23 and Zhang. Apparently, the gene cluster was acquired by a horizontal gene transfer event and can also be found in other lactic acid bacteria such as Lactobacillus helveticus, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. RT-PCR was used to analyze the expression of the gene cluster. Additionally, an mass spectrometry-based selected reaction monitoring method was developed for quantifying Ctl1 in a cell-free extract of lactic acid bacteria. The gene cluster cysK2-ctl1-cysE2 was expressed as single transcript, and expression was down-regulated by cysteine. In addition, cystathionine lyase activity present in cell-free extracts disappeared when L. casei was grown in the presence of cysteine. Whereas the transcript and the gene product of ctl1 protein were found in all studied ctl1(+)L. casei strains, only the transcript but not the protein or cystathionine lyase activity was detected in L. helveticus FAM2888, L. delbrueckii subsp. bulgaricus ATCC 11842 and S. thermophilus FAM17014, which actually possess a homolog of the cysK2-ctl1-cysE2 gene cluster.

  12. Evolution of the lactic acid bacterial community during malt whisky fermentation: a polyphasic study.

    Science.gov (United States)

    van Beek, Sylvie; Priest, Fergus G

    2002-01-01

    The development of the lactic acid bacterial community in a commercial malt whisky fermentation occurred in three broad phases. Initially, bacteria were inhibited by strong yeast growth. Fluorescence microscopy and environmental scanning electron microscopy revealed, in this early stage, both cocci and rods that were at least partly derived from the wort and yeast but also stemmed from the distillery plant. Denaturing gradient gel electrophoresis (DGGE) of partial 16S rRNA genes and sequence analysis revealed cocci related to Streptococcus thermophilus or Saccharococcus thermophilus, Lactobacillus brevis, and Lactobacillus fermentum. The middle phase began 35 to 40 h after yeast inoculation and was characterized by exponential growth of lactobacilli and residual yeast metabolism. Lactobacillus casei or Lactobacillus paracasei, L. fermentum, and Lactobacillus ferintoshensis were detected in samples of fermenting wort examined by DGGE during this stage. Bacterial growth was accompanied by the accumulation of acetic and lactic acids and the metabolism of residual maltooligosaccharides. By 70 h, two new PCR bands were detected on DGGE gels, and the associated bacteria were largely responsible for the final phase of the fermentation. The bacteria were phylogenetically related to Lactobacillus acidophilus and Lactobacillus delbrueckii, and strains similar to the former had previously been recovered from malt whisky fermentations in Japan. These were probably obligately homofermentative bacteria, required malt wort for growth, and could not be cultured on normal laboratory media, such as MRS. Their metabolism during the last 20 to 30 h of fermentation was associated with yeast death and autolysis and further accumulation of lactate but no additional acetate.

  13. Use of probiotic Lactobacillus preparation to prevent diarrhoea associated with antibiotics: randomised double blind placebo controlled trial

    Science.gov (United States)

    D'Souza, Aloysius L; Muthu, Nirmala; Rogers, Thomas R; Want, Susan; Rajkumar, Chakravarthi; Bulpitt, Christopher J

    2007-01-01

    Objective To determine the efficacy of a probiotic drink containing Lactobacillus for the prevention of any diarrhoea associated with antibiotic use and that caused by Clostridium difficile. Design Randomised double blind placebo controlled study. Participants 135 hospital patients (mean age 74) taking antibiotics. Exclusions included diarrhoea on admission, bowel pathology that could result in diarrhoea, antibiotic use in the previous four weeks, severe illness, immunosuppression, bowel surgery, artificial heart valves, and history of rheumatic heart disease or infective endocarditis. Intervention Consumption of a 100 g (97 ml) drink containing Lactobacillus casei, L bulgaricus, and Streptococcus thermophilus twice a day during a course of antibiotics and for one week after the course finished. The placebo group received a longlife sterile milkshake. Main outcome measures Primary outcome: occurrence of antibiotic associated diarrhoea. Secondary outcome: presence of C difficile toxin and diarrhoea. Results 7/57 (12%) of the probiotic group developed diarrhoea associated with antibiotic use compared with 19/56 (34%) in the placebo group (P=0.007). Logistic regression to control for other factors gave an odds ratio 0.25 (95% confidence interval 0.07 to 0.85) for use of the probiotic, with low albumin and sodium also increasing the risk of diarrhoea. The absolute risk reduction was 21.6% (6.6% to 36.6%), and the number needed to treat was 5 (3 to 15). No one in the probiotic group and 9/53 (17%) in the placebo group had diarrhoea caused by C difficile (P=0.001). The absolute risk reduction was 17% (7% to 27%), and the number needed to treat was 6 (4 to 14). Conclusion Consumption of a probiotic drink containing L casei, L bulgaricus, and S thermophilus can reduce the incidence of antibiotic associated diarrhoea and C difficile associated diarrhoea. This has the potential to decrease morbidity, healthcare costs, and mortality if used routinely in patients aged over 50

  14. Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme-inhibitory activities of fermented milk.

    Science.gov (United States)

    Li, Siqian; Shah, Nagendra P

    2015-05-01

    Pleurotus eryngii is one of the most favored oyster mushrooms and contains various beneficial bioactive compounds. Polysaccharide extracted from P. eryngii (PEPS) was added as a natural-source ingredient to milk before fermentation, and the effects of additional PEPS on fermented milk were investigated in this study. The PEPS were extracted and added to reconstituted skim milk (12%, wt/vol) at 0.5, 0.25, and 0.125% (wt/vol) and fermented by a non-exopolysaccharide-producing strain, Streptococcus thermophilus Australian Starter Culture Collection (ASCC) 1303 (ST 1303), or an exopolysaccharide-producing Strep. thermophilus ASCC 1275 (ST 1275). Bacterial growth, texture properties, microstructure, proteolytic capacity, and angiotensin-I-converting enzyme-inhibitory activities of fermented milk (FM) were determined during refrigerated storage at 4°C for 21d. Viable counts of starter bacteria in FM with 0.5% PEPS added were the highest. Changes in pH were consistent with changes in titratable acidities for all samples. The FM samples with added PEPS showed denser protein aggregates containing larger serum pores in confocal micrographs compared with those without PEPS at d 0 and 21during refrigerated storage. The values for spontaneous whey separation of FM with added PEPS were significantly higher than those of FM fermented by ST 1303 or ST 1275 without PEPS. The proteolytic activities of ST 1303 of FM with added PEPS were higher than those of FM fermented by ST 1303 without PEPS. The FM with added 0.125% PEPS had similar angiotensin-I-converting enzyme-inhibitory activity to that fermented by ST 1303 without PEPS; both were higher than those of other samples during refrigerated storage. Firmness and gumminess values of FM with added PEPS were higher than those of FM fermented by ST 1303 or ST 1275 without PEPS.

  15. Lactose fermentation at Camembert, made by classic and stabilised

    Directory of Open Access Journals (Sweden)

    Bogdan Perko

    2002-01-01

    Full Text Available In our experiments the fermentation of lactose at Camembert type cheese by classic and stabilised technology was monitored. In each of the two technologies two experiments were made. The difference between these two technologies is in pH level, which drops below 5 by classic technology and remains above 5 by stabilised technology at all times. To achieve the criteria of stabilised technology the fermentation was stopped at a desired level of pH, by dropping the cheese in brine at 14 °C. After salting and moulding cheesewas transferred from the first three experiments into a ripening chamber at 11 °C. With the last experiment (stabilised technology the cheese ripened for 3 days at 5 °C. During ripening process pH dropped below 5 in all experiments. The process of fermentation was performed by the following lactic acid bacteria: Streptococcus thermophilus, Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. As these lactic acid bacteria ferment differently D-galactose during manufacture and ripening process, the contentof lactose and D-galactose was measured. Based on the results of our research the following conclusion can be made: the action of lactic acid bacteria can not be stropped even at 5 °C. The native microflora, which remains in the milk after thermisation, might be responsible for the fermentation of Dgalactose. It could be possible that the Streptococcus thermophilus enzymes were not inactivated, causing continuation of lactose fermentation even at low temperature. Mesophilic lactococci were inhibited and for that reason Dgalactose accumulated in cheese. Only after cheese were transferred into a ripening chamber at 11 °C and with low lactose concentration in medium left, mesophilic lactococci started to ferment D-galactose.

  16. The choice of fermentation strains of lactic acid bacteria in conserving process%保藏过程中乳酸菌发酵菌种的选择

    Institute of Scientific and Technical Information of China (English)

    杜磊; 袁超; 杜杨

    2011-01-01

    Lactobacillus bulgaricus and Streptococcus thermophilus are very primary in yogurt production. They play an important role in yogurt production. But they are easily being subject to degenerate activity in refrigeration so that the activity of preserved zymogen will consumedly debase. And the degenerating activity affected the zymogen's property. The Lactobacillus bulgaricus, Streptococcus thermophilus and their mixture were subcultured. Contrast the experimental data,it was found that mixing the two kinds of lactobacillus was the best way to conserve without exceptional case. It can greatly reduce the change of the lactic acid bacteria activity during the conserving time.%保加利亚乳杆菌和嗜热链球菌是酸奶生产过程的主要发酵菌种,在酸奶制作过程中起着极其重要的作用。但是由于菌种在其保藏过程中极易出现活性退化的现象,使得保藏后的菌种活性大大降低,影响了菌种的使用特性。分别对单独的保加利亚乳杆菌、嗜热链球菌及这两种菌的混合菌种进行菌种在保藏期间的传代实验,通过对实验数据的分析比较可得出,在没有特殊要求的情况下,乳酸菌菌种的保藏最好是使用保加刺亚乳杆菌和嗜热链球菌的混合菌种.这样可以大大降低乳酸菌菌种在保藏期内的特性变化。

  17. Optimization of fermentation process in skim milk with ST-ⅢLactobacillus plantarum%植物乳杆菌ST-Ⅲ脱脂乳的发酵工艺优化

    Institute of Scientific and Technical Information of China (English)

    华宝珍; 李莎; 徐爱才; 徐志平; 马成杰

    2014-01-01

    Fermented milk is increasingly used as a carrier of probiotics for their potential health functions. Because the concentration of viable probiotics is the key factor to health functions, it should be higher than the recommended concentration for probiotics (106 CFU/g). However, there are many products with low viability of probiotics in the market. It is very important and necessary for the milk industry to increase the count of viable probiotics in yogurt. In addition, survival during the passage through the gastrointestinal tract is generally considered a key feature for probiotics to preserve their expected health functions. However, the traditional yogurt starters (Streptococcus thermophilus and Lactobacillus bulgaricus) have weak tolerance to acid and bile salt and hence limit therapeutic effects. Lactobacillus plantarum has been demonstrated that it can survive in the human intestine and tolerate acid and bile salt. Moreover, it has a lot of precious therapeutic effects, such as precipitating and assimilating cholesterols, lowering blood sugar, diminishing inflammation and improving immunity. Hence, L.plantarumhas become one of research hotspots in recent years. Lactobacillus plantarum ST-Ⅲ strain (CGMCC No.0847) is a probiotics and has ability to tolerate acid and bile salts as well as grow in the lower intestinal tract. It also be proved to have ability to precipitate and assimilate cholesterols in vitro andin vivo. However L.plantarumST-Ⅲ strain is auxotrophic and has weak ability to grow in skim milk and clot milk by acidification. In this study, to increase the concentration of viableL.plantarumST-Ⅲ and elucidate the factors restricting growth ofL.plantarumST-Ⅲ in skim milk, the fermentation conditions were researched and optimized. The effects of soybean polypeptide concentration, manganese gluconate concentration, inoculum size of S. thermophilus and fermentation temperature on the pH and living cell count ofL.plantarumST-Ⅲ of fermented milk

  18. Effects of Xylo-oligosaccharide on Growth and Acid-producing of Yogurt Strains%低聚木糖对酸奶菌株生长及产酸的影响

    Institute of Scientific and Technical Information of China (English)

    曹吉利; 谭源; 舒国伟; 陈合

    2011-01-01

    研究了益生元——低聚木糖及酸奶菌株比例对酸奶发酵过程中总菌数、pH值及酸度的影响。低聚木糖质量分数为0,0.5%,0.6%,0.7%,0.8%,0.9%,1.0%,保加利亚乳杆菌和嗜热乳链球菌的比例(Lb∶St)分别为2∶1,1∶1和1∶2。结果表明:Lb∶St的最佳比例为1∶1,低聚木糖的最适添加量为0.8%,42℃发酵3.5h,总菌数达到最大值为7.14×108CFU/mL(对照为5.92×108CFU/mL),pH值为4.51(对照为5.09),酸度达到72°T(对照为64°T),乳酸量为6.45mg/mL(对照为5.77mg/mL)。低聚木糖的添加可促进酸奶发酵菌株的生长,促进产酸和缩短发酵时间。%Effects of xylo-oligosaccharide on growth and acid-producing of yogurt fermentation strains were researched.The concentration range of xylo-oligosaccharide was 0%,0.5%,0.6%,0.7%,0.8%,0.9% and 1.0%,the ratio of Lactobacillus bulgaricus to Streptococcus thermophilus was 2:1,1:1 and 1:2.The result shows as follows:the optimal ratio L.bulgaricus to S.thermophilus was 1:1,the optimal concentration of xylo-oligosaccharide was 0.8%,42 ℃ for 3.5 h,and the total bacteria number reached 7.14×108 CFU/mL(the control 5.92×108 CFU/mL),pH value,acidity and lactic acid were 4.51(the control 5.09),72°T(the control 64°T) and 6.45mg/mL(the control 5.77mg/mL) respectively.Adding xylo-oligosaccharide could promote growth and acid-producing of L.bulgaricus and S.thermophilus,which could shorten the fermentation time.

  19. Prevalence and comparison of Streptococcus infantarius subsp. infantarius and Streptococcus gallolyticus subsp. macedonicus in raw and fermented dairy products from East and West Africa.

    Science.gov (United States)

    Jans, Christoph; Kaindi, Dasel Wambua Mulwa; Böck, Désirée; Njage, Patrick Murigu Kamau; Kouamé-Sina, Sylvie Mireille; Bonfoh, Bassirou; Lacroix, Christophe; Meile, Leo

    2013-10-15

    Streptococcus infantarius subsp. infantarius (Sii) and Streptococcus gallolyticus subsp. macedonicus are members of the Streptococcus bovis/Streptococcus equinus complex (SBSEC) associated with human infections. SBSEC-related endocarditis was furthermore associated with rural residency in Southern Europe. SBSEC members are increasingly isolated as predominant species from fermented dairy products in Europe, Asia and Africa. African variants of Sii displayed dairy adaptations to lactose metabolism paralleling those of Streptococcus thermophilus including genome decay. In this study, the aim was to assess the prevalence of Sii and possibly other SBSEC members in dairy products of East and West Africa in order to identify their habitat, estimate their importance in dairy fermentation processes and determine geographic areas affected by this potential health risk. Presumptive SBSEC members were isolated on semi-selective M17 and SM agar media. Subsequent genotypic identification of isolates was based on rep-PCR fingerprinting and SBSEC-specific16S rRNA gene PCR assay. Detailed identification was achieved through application of novel primers enhancing the binding stringency in partial groES/groEL gene amplification and subsequent DNA sequencing. The presence of S. thermophilus-like lacS and lacZ genes in the SBSEC isolates was determined to elucidate the prevalence of this dairy adaptation. Isolates (n = 754) were obtained from 72 raw and 95 fermented milk samples from Côte d'Ivoire and Kenya on semi-selective agar media. Colonies of Sii were not detected from raw milk despite high microbial titers of approximately 10(6)CFU/mL on M17 agar medium. However, after spontaneous milk fermentation Sii was genotypically identified in 94.1% of Kenyan samples and 60.8% of Kenyan isolates. Sii prevalence in Côte d'Ivoire displayed seasonal variations in samples from 32.3% (June) to 40.0% (Dec/Jan) and isolates from 20.5% (June) to 27.7% (Dec/Jan) present at titers of 10

  20. REDUÇÃO DE NÍVEIS DE OLIGOSSACÁRIDES EM “IOGURTE” DE SOJA PELO USO DE CULTURAS LÁTICAS

    Directory of Open Access Journals (Sweden)

    ELIZEU ANTôNIO ROSSI

    2007-02-01

    Full Text Available O Streptococcus thermophilus e o Lactobacillus bulgaricus, microorganismos tradicionalmente empregados na elaboração de iogurtes, não são capazes de reduzir satisfatoriamente os níveis de oligossacárides de “iogurtes” preparados à base de soja. Em razão disso, verificou-se o efeito da substituição e/ou associação dessas culturas láticas com culturas de Lactobacillus fermenti e Lactobacillus acidophilus. Nos diversos produtos obtidos foram determinados os níveis de estaquiose, rafinose e sacarose, além da aceitabilidade geral e textura (avaliações sensoriais, viscosidade e consistência. Foi também verificado o tempo de fermentação de cada produto. Com relação à estaquiose, os níveis encontrados nos “iogurtes” de soja representaram de 98 a 115% do nível original do meio de fermentação. A rafinose não foi detectada em nenhum dos produtos, enquanto a sacarose sofreu reduções que variaram de 55,5% a 68,0% do conteúdo inicial. Vários açúcares simples, dentre eles a galactose, foram verificados nos diferentes produtos acabados. Os resultados mostraram que a modificação do inóculo convencional de iogurte (S. thermophilus + L. bulgaricus, através de substituição ou associação com culturas de L. fermenti e L. acidophilus, não se mostrou como alternativa válida no sentido de reduzir oligossacárides. Por outro lado, nos produtos onde o L. bulgaricus foi substituído, verificou-se um significativo aumento do tempo de fermentação.

  1. Prevention of heterocyclic amine-induced DNA damage in colon and liver of rats by different lactobacillus strains.

    Science.gov (United States)

    Zsivkovits, Markus; Fekadu, Kassie; Sontag, Gerhard; Nabinger, Ursula; Huber, Wolfgang W; Kundi, Michael; Chakraborty, Asima; Foissy, Helmuth; Knasmüller, Siegfried

    2003-12-01

    The aim of the present study was to investigate the impact of four different lactobacillus (LB) strains, namely Lactobacillus bulgaricus 291, Streptococcus thermophilus F4, S.thermophilus V3 and Bifidobacterium longum BB536, which are used for the production of yogurt, on the DNA-damaging effects of heterocyclic aromatic amines (HCAs). Male F344 rats were treated orally with HCA mixtures containing 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline, 2-amino-3,4,8-trimethyl-3H-imidazo[4,5-f]quinoxaline, 2-amino-9H-pyrido[2,3-b]indole and 2-amino-3-methyl-3H- imidazo[4,5-f]quinoline, which were representative of the HCA contents found in fried beef ('beef mix') and chicken ('chicken mix'). Suspensions of LB were given by gavage to the animals simultaneously with and at different time periods before administration of the HCAs. Subsequently, the extent of DNA migration was measured in colon and liver cells in single cell gel electrophoresis (SCGE) assays. All four strains caused complete inhibition of DNA damage induced with beef mix after administration of 1 x 1010 LB cells/animal, whereas with chicken mix only marginal (non-significant) effects were seen. The inhibition of beef-induced DNA damage was dose dependent and was still significant when 1 x 107 cells/animal were administered. Kinetics studies showed that the protective effects were still significant when LB was given 12 h before the beef mix. A comparison of the present results with chemical analytical data from in vitro experiments suggests that the strong reduction in DNA migration seen in the animals can be only partly explained by direct binding effects. The results of the present study show that LB are highly protective against the genotoxic effects of HCAs under conditions which are relevant for humans and provide a possible explanation for the reduced colon cancer rates observed in some studies in individuals with either high LB counts in their feces or with

  2. Effect of Soymilk Heat-processing on the Quality of Soy Yogurt%豆浆保温处理对大豆酸奶品质的影响

    Institute of Scientific and Technical Information of China (English)

    刘爱洁; 李理

    2013-01-01

    以保温不同时间的豆乳为主要原料,经瑞士乳杆菌(Lactobacillus helveticus,LH-B02)、保加利亚乳杆菌(Lactobacillus bulgaricus ASl.1482,L.B 1482)和嗜热链球菌(Streptococcus thermophilus IFFI 6038,S.T6038)组合发酵制备大豆酸奶,应用SDS-PAGE和氨基氮来表征豆浆中蛋白质的降解情况,分析了酸奶产品的pH、可滴定酸度、持水力、流变学性质以及感官风味评价.结果表明,豆浆经过55℃的保温处理后,氨基氮显著提高,其中保温6h的豆浆氨基态氮含量增加了14.04%.经过保温处理后的豆浆在制备成大豆酸奶后,酸度显著提高,粘弹性增加,剪切稀化特性变弱,感官评价表明,保温4h和6h后制备的大豆酸奶在外观、质构以及风味等方面都有明显提高,凝乳细腻柔和,总体可接受性与对照相比差异显著.%Soymilk was incubated at 55 ℃ for 0, 2, 4, 6 hours in a water bath and then fermented with the Lactobacillus helveticus, Lactobacillus bulgaricus and Streptococcus thermophilus combined culture. The hydrolysis of protein in soymilk was determined by SDS-PAGE and amino-nitrigen method, the quality of the soy yogurt was characterized by pH, titratable acidity, water holding capacity, rhelolgy property, and sensery evaluation. The results indicated that the protein was hydrolyzed as the amino nitrigen content in soymilk increasing significantly along with the incubation time, the amino nitrogen content reaching 14.04% after 6 h incubation. The quality of the soy yogurt was also improved significantly through this soymilk heat-processing treatment. Tthe titratable acidity, viscidity and elasticity increased, and the characteristics of shear thinning got weak. Sensory evaluation showed that the texture of the product became exquisite and soft, and the overall acceptance significantly enhanced.

  3. Effects of yogurt starter cultures on the survival of Lactobacillus acidophilus.

    Science.gov (United States)

    Ng, Elizabeth W; Yeung, Marie; Tong, Phillip S

    2011-01-31

    Recognized to confer health benefits to consumers, probiotics such as Lactobacillus acidophilus are commonly incorporated into fermented dairy products worldwide; among which yogurt is a popular delivery vehicle. To materialize most of the putative health benefits associated with probiotics, an adequate amount of viable cells must be delivered at the time of consumption. However, the loss in their viabilities during refrigerated storage has been demonstrated previously. This study focused on the effects of yogurt starter cultures on the survival of five strains of L. acidophilus, with emphases on low pH and acid production. Differential survival behavior between L. acidophilus strains was further analyzed. To this end, viable cell counts of L. acidophilus were determined weekly during 4°C storage in various types of yogurts made with Streptococcus thermophilus alone, L. delbrueckii ssp. bulgaricus alone, both species of the starter cultures, or glucono-delta-lactone (GDL). All yogurt types, except for pasteurized yogurts, were co-fermented with L. acidophilus. Yogurt filtrate was analyzed for the presence of any inhibitory substance and for the amount of hydrogen peroxide. Multiplication of L. acidophilus was not affected by the starter cultures as all strains reached high level on day 0 of the storage period. Throughout the 28-day storage period, cell counts of L. acidophilus PIM703 and SBT2062 remained steady (~6 × 10(7)CFU/g) in yogurts made with both starter cultures, whereas those of ATCC 700396 and NCFM were reduced by a maximum of 3 and 4.6 logs, respectively. When starter cultures were replaced by GDL, all strains survived well, suggesting that a low pH was not a critical factor dictating their survival. In addition, the filtrate collected from yogurts made with starter cultures appeared to have higher inhibitory activities against L. acidophilus than that made with GDL. The presence of viable starter cultures was necessary to adversely affect the

  4. Modern taxonomy of biotechnologically important Aspergillus and Penicillium species.

    Science.gov (United States)

    Houbraken, Jos; de Vries, Ronald P; Samson, Robert A

    2014-01-01

    Taxonomy is a dynamic discipline and name changes of fungi with biotechnological, industrial, or medical importance are often difficult to understand for researchers in the applied field. Species belonging to the genera Aspergillus and Penicillium are commonly used or isolated, and inadequate taxonomy or uncertain nomenclature of these genera can therefore lead to tremendous confusion. Misidentification of strains used in biotechnology can be traced back to (1) recent changes in nomenclature, (2) new taxonomic insights, including description of new species, and/or (3) incorrect identifications. Changes in the recent published International Code of Nomenclature for Algae, Fungi and Plants will lead to numerous name changes of existing Aspergillus and Penicillium species and an overview of the current names of biotechnological important species is given. Furthermore, in (biotechnological) literature old and invalid names are still used, such as Aspergillus awamori, A. foetidus, A. kawachii, Talaromyces emersonii, Acremonium cellulolyticus, and Penicillium funiculosum. An overview of these and other species with their correct names is presented. Furthermore, the biotechnologically important species Talaromyces thermophilus is here combined in Thermomyces as Th. dupontii. The importance of Aspergillus, Penicillium, and related genera is also illustrated by the high number of undertaken genome sequencing projects. A number of these strains are incorrectly identified or atypical strains are selected for these projects. Recommendations for correct strain selection are given here. Phylogenetic analysis shows a close relationship between the genome-sequenced strains of Aspergillus, Penicillium, and Monascus. Talaromyces stipitatus and T. marneffei (syn. Penicillium marneffei) are closely related to Thermomyces lanuginosus and Th. dupontii (syn. Talaromyces thermophilus), and these species appear to be distantly related to Aspergillus and Penicillium. In the last part of

  5. Codon optimization of xylA gene for recombinant glucose isomerase production in Pichia pastoris and fed-batch feeding strategies to fine-tune bioreactor performance.

    Science.gov (United States)

    Ata, Özge; Boy, Erdem; Güneş, Hande; Çalık, Pınar

    2015-05-01

    The objectives of this work are the optimization of the codons of xylA gene from Thermus thermophilus to enhance the production of recombinant glucose isomerase (rGI) in P. pastoris and to investigate the effects of feeding strategies on rGI production. Codons of xylA gene from T. thermophilus were optimized, ca. 30 % of the codons were replaced with those with higher frequencies according to the codon usage bias of P. pastoris, codon optimization resulted in a 2.4-fold higher rGI activity. To fine-tune bioreactor performance, fed-batch bioreactor feeding strategies were designed as continuous exponential methanol feeding with pre-calculated feeding rate based on the pre-determined specific growth rate, and fed-batch methanol-stat feeding. Six feeding strategies were designed, as follows: (S1) continuous exponential methanol- and pulse- sorbitol feeding; (S2) continuous exponential methanol- and peptone- feeding; (S3) continuous exponential methanol- and pulse- mannitol feeding; (S4) continuous exponential methanol- and peptone- feeding and pulse-mannitol feeding; (S5) methanol-stat feeding by keeping methanol concentration at 5 g L(-1); and, (S6) methanol-stat feeding by keeping methanol concentration at 5 g L(-1) and pulse-mannitol feeding. The highest cell and rGI activity was attained as 117 g L(-1) at t = 66 h and 32530 U L(-1) at t = 53 h, in strategy-S5. The use of the co-substrate mannitol does not increase the rGI activity in methanol-stat feeding, where 4.1-fold lower rGI activity was obtained in strategy-S6. The overall cell yield on total substrate was determined at t = 53 h as 0.21 g g(-1) in S5 strategy.

  6. Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese

    Directory of Open Access Journals (Sweden)

    Flávia Carolina Alonso Buriti

    2008-03-01

    Full Text Available Avaliou-se o efeito da adição do probiótico Lactobacillus paracasei e da fibra prebiótica inulina sobre o perfil de textura e as características sensoriais de queijo fresco cremoso. Três tratamentos de queijo fresco cremoso foram preparados em quintuplicata, em escala piloto, todos suplementados com uma cultura starter de Streptococcus thermophilus (T1, T2 e T3. L. paracasei subsp. paracasei foi adicionado em T1 e T2. Inulina foi adicionada em T2. O perfil de textura instrumental foi determinado após 1, 7, 14 e 21 dias de armazenamento. A análise sensorial foi conduzida aos 7 dias de armazenamento dos queijos. A presença de Lactobacillus paracasei nos queijos T1 e T2 e de inulina em T2 não alterou significativamente o perfil de textura (p>0,05. Os queijos T1 apresentaram a menor preferência na análise sensorial e diferiram significativamente de T2 e T3 (p0,05. A adição de inulina ao queijo fresco cremoso produzido com a suplementação de uma cepa potencialmente probiótica de Lactobacillus paracasei resultou em um produto com características adequadas e com propriedades funcionais agregadas.The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. Three cheese-making trials were prepared in quintuplicate, all supplemented with a Streptococcus thermophilus starter culture (T1, T2 and T3. L. paracasei subsp. paracasei was added to T1 and T2, and inulin, to T2. The instrumental texture profile was determined after 1, 7, 14 and 21 days of storage of the cheeses. Sensory evaluation was performed after 7 days of storage. The presence of Lactobacillus paracasei in cheeses T1 and T2 and of inulin in cheeses T2 did not alter the texture profile significantly. Cheeses T1 were the least preferred in the sensory evaluation and differed significantly from T2 and T3

  7. Construction of Co-expressed MntH and Mn-catalase Gene in Escherichia coli and Optimization of Fermentation Conditions%MntH与含锰过氧化氢酶共表达基因工程菌的构建与发酵优化

    Institute of Scientific and Technical Information of China (English)

    王慧; 崔云风; 刘岩; 史吉平; 赵志军; 王绍明

    2015-01-01

    Mn-catalase from Thermus thermophilus HB27 and Mn2+transport protein MntH from Escherichia coli were co-expressed in E. coli BL21(DE3). The optimization of fermentation medium and environment for the production of Mn-catalase was carried out at the shake flask level. The optimal carbon and nitrogen source were 7.0 g/L glycerine, 3.75 g/L yeast extract and 11.25 g/L peptone respectively. The optimum induced concentration of IPTG was 0.05 mmol/L while the Mn2+in media was 1 mmol/L. In addition, the optimal initial pH of the medium and culture temperature were pH 8.0 and 37℃respectively. Under the optimal conditions, the maximal activity of catalase reached 476 U/mL, which was 3-fold of the control. Finally, in a 5 L fermentor the activity of catalase increased to 1 094 U/mL.%构建Mn2+转运蛋白MntH与来源于Thermus thermophilus HB27的含锰过氧化氢酶的共表达基因工程菌,并进行了发酵培养基及培养环境条件的优化,确定培养基中最佳的碳氮源种类及其浓度分别为:甘油7.0 g/L,酵母粉3.75 g/L和蛋白胨11.25 g/L;当培养基中的Mn2+浓度为1 mmol/L时,最佳的IPTG诱导浓度为0.05 mmol/L。此外,最佳的培养基初始pH值及培养温度分别为:pH 8.0和37℃,在最优发酵条件下工程菌摇瓶发酵培养24 h,过氧化氢酶活最高可达476 U/mL是未优化前3倍。在5 L发酵罐的验证实验中,过氧化氢酶的酶活进一步提高至1094 U/mL。

  8. 胡萝卜菠萝酸奶的研制%Development of Yoghurt with Carrot and Pineapple

    Institute of Scientific and Technical Information of China (English)

    张继成

    2012-01-01

    以鲜牛乳和胡萝卜、菠萝为主要原料,以保加利亚乳杆菌、嗜热链球菌和双歧杆菌作为发酵剂,采用感官品质评价和正交试验方法,研究胡萝卜菠萝酸奶的加工工艺.结果表明,胡萝卜菠萝酸奶加工制作的最佳配方及工艺条件为:在鲜牛乳中添加10%的胡萝卜和菠萝汁(胡萝卜汁∶菠萝汁=1∶2),8%的白砂糖,菌种添加量为4%(保加利亚乳杆菌∶嗜热链球菌∶双歧杆菌=1∶2∶1),在42 ℃下发酵4h,经冷却后熟后,制得的胡萝卜菠萝酸奶具有均匀的橙红色和独特的胡萝卜菠萝风味,其凝块均匀一致,表面细腻光滑,硬度、黏度适中,酸甜可口,清爽润喉,无异味,无或有少量的乳清析出,符合酸奶标准.%Using fresh milk, carrots and pineapples as the main raw materials, Lactobacillus bulgaricus, Streptococcus thermophilus and Bacillus bifidus as the starter, the processing technology of carrot pineapple yoghurt was studied, through sensory evaluation and orthogonal test method. The results showed that, the optimum formula and processing technology of carrot pineapple yoghurt were as follows: added 10% carrot and pineapple juice (carrot juice :pineapple juice = 1 -2) to fresh milk, 8% white sugar and 4% bacteria (Lactobacillus bulgaricus 'Streptococcus thermophilus: Bacillus bifidus = 1:2:1), fermented for 4 hours at 42 ℃ and then cooled down. The obtained carrot pineapple yoghurt had a uniform orange red color and clot, unique flavor of carrot and pineapple, smooth appearance, moderate hardness and viscosity, suitable acid and sweet flavor, no off-flavor, and no or a little of whey separtion, and was in line with the yogurt standard.

  9. Lactic Acid and Probiotic Bacteria from Fermented and Probiotic Dairy Products

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    B.K.L. Karna

    2007-12-01

    Full Text Available Lactic acid and probiotic bacteria were enumerated and isolated from commercially available yoghurt andprobiotic milk products. Lactobacillus delbrueckii ssp. bulgaricus were enumerated and isolated usingMRS agar incubated anaerobically at 37oC for 72 hrs. M17 agar was used for the enumeration andisolation of Streptococcus thermophilus incubated aerobically at 37oC for 48 hrs. MRS agar and modifiedMRS agar (MRS + L-cysteine + LiCl + Na propionate were used for the enumeration and isolation ofprobiotic bacteria. Both were incubated anaerobically at 37oC for 72 hrs. Morphological, physiologicaland biochemical reactions were used to characterize the isolates.Str. thermophilus counts ranged from 2.6 x 1011 to 2.9 x 1020 CFU/g with Fruit Yoghurt (FY having thehighest count and Yoghurt Natural (YN with the lowest count. Highest Lactobacillus delbrueckii ssp.bulgaricus count was obtained in Duo Yoghurt (DY, 1.1 x 109 and lowest in Yoghurt Drink (YD, 8.0 x 107CFU/g. The highest probiotic bacterial count of 2.3 x 108 was obtained in Yakult (YK and Neslac (Nesshowed the lowest, 1.6 x 102 CFU/g. The viable counts of all the products examined met the prescribedminimum viable count of 105 to 106CFU/g for the claimed health benefits for the consumer except forChamyto Plain (CP, Nes and Nan-2 (Nan.Morphological, physiological and biochemical characteristics showed that the following genera andspecies were present Pediococcus acidilactici (YN, P. pentosaceus (FY, Lactobacillus delbrueckiidelbrueckii and L. brevis in Non Fat High Calcium Yoghurt (NC, L. acidophilus and L. delbrueckiidelbrueckii (DY, YD, P. damnosus and P. pentosaceus in Chamyto Orange (CO, L. delbrueckii bulgaricus,L. acidophilus, and L. delbrueckii delbrueckii (CP, L. para. paracasei (YK and Bifidobacterium ssp.(Nes and Nan.Of the 28 isolates characterized in this study, 15 were Lactobacillus (5 species, 5 werePediococcus (3 species, 6 were Bifidobacterium (species not identified, and 2 were

  10. Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combinações de gomas Instrumental texture of probiotic petit-suisse cheese: influence of different combinations of gums

    Directory of Open Access Journals (Sweden)

    Larissa Yukie Maruyama

    2006-06-01

    Full Text Available O efeito de diferentes combinações de gomas sobre os parâmetros de textura instrumental de queijo tipo petit-suisse probiótico foi avaliado. Queijos petit-suisse foram produzidos utilizando-se massa-base de queijo quark preparada com o starter Streptococcus thermophilus e os probióticos Lactobacillus acidophilus e Bifidobacterium longum. Três formulações de queijo petit-suisse foram preparadas, a partir de massa-base de queijo quark adicionada de 0,75% do produto final da mistura de gomas - xantana (X, carragena (C, guar (G, pectina (P: F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Os parâmetros avaliados após 1, 7, 14 e 21 dias de armazenamento do produto a 4±1ºC incluíram a contagem de probióticos, a textura instrumental, o pH e a umidade. As populações de probióticos mantiveram-se acima de 6,40 log UFC/g para L. acidophilus e de 7,30 log UFC/g para B. longum. Houve diferença significativa entre as formulações (pThe effect of different combinations of gums over texture parameters of probiotic petit-suisse cheese was evaluated. Petit-suisse cheeses were produced using Quark cheese-base prepared with the starter Streptococcus thermophilus and the probiotics Lactobacillus acidophilus and Bifidobacterium longum. Three formulations of petit-suisse were prepared, using the quark cheese-base added of 0.75% of the final product of the mixture of the hydrocolloids xanthan gum (X, carrageenan gum (C, guar gum (G, pectin (P: F1 = 2,5X:2,5C:5G; F2 = 2X:3C:5P; F3 = 5C:5G. Parameters evaluated after 1, 7, 14, and 21 days of storage of the product at 4±1ºC included microbial counts of probiotic microorganisms, instrumental texture parameters, pH and moisture. Probiotic counts were always above 6.40 log CFU/g for L. acidophilus and above 7.30 log CFU/g for B. longum. The formulations were significantly different (p<0.05 for all the texture parameters, except for firmness of F1. The pH and the moisture were similar for the three

  11. 高产胞外多糖嗜热链球菌混菌培养特性研究%Study on the mixed cultivated properties of high exopolysacchride-producing Streotococcus thermophillus

    Institute of Scientific and Technical Information of China (English)

    马艳; 陈历俊; 王昌禄; 牟光庆; 陈晓璇

    2011-01-01

    探讨高产胞外多糖嗜热链球菌混菌培养的产酸、产香、产黏特性.以发酵酸度、乙醛质量浓度和黏度为综合指标,确定高产胞外多糖的嗜热链球菌(S.t.)、保加利亚乳杆菌(L.b.)、嗜酸乳杆菌(L.a.)混菌最佳培养条件为培养温度42℃,总接菌量体积分数4%,V(S.t.):V(L.b.):V(L.a.)=3:2:1.在此条件下,混菌培养可以显著地提高酸度、乙醛质量浓度、黏度、胞外多糖质量浓度、β-半乳糖苷酶酶活、蛋白酶水解能力(p<0.01).发酵过程中,胞外多糖质量浓度与黏度,β-半乳糖苷酶酶活与酸度.蛋白酶酶活与酸度、乙醛质量浓度的相关性系数很高.%The aim of this research is to study the acidity,acetaldehyde and viscosity of mixed cultivation with high exopolysaccharides-producing Streptococcus thermophilus. The optimal fermentation conditions with mixed cultivation are:42 ℃, inoculation size 4%(v/v), the strains matching ratio of high exopolysaccharides-producing Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus is 3:2:1 according to acidity, content of acetaldehyde and viscosity. On this condition, mixed cultivation of Lactic acid bacteria significantly improve acidity,acetaldehyde content,viscosity, exopolysaccharide (EPS), the activity of β-galactosidase and protease (P<0.01).The correlative modulus of EPS and viscosity, the activity of β-galactosidase and acidity, the activity of protease and acidity, acetaldehyde content is high.

  12. Application of a high cholesterol-reducing Lactobacillus acidophilus strain in fermented milk%一株高效降胆固醇嗜酸乳杆菌在发酵乳中的应用

    Institute of Scientific and Technical Information of China (English)

    田建军; 张开屏; 张保军; 靳烨

    2012-01-01

    采用高效降胆固醇嗜酸乳杆菌菌株2-2和嗜热链球菌调制发酵剂B,研究了发酵剂B在发酵乳中的应用。通过与传统保加利亚乳杆菌和嗜热链球菌调制的发酵剂A的对比,结果表明,发酵剂B有较强的胆固醇去除效力和弱的后酸化能力。4℃条件下存放15d后发酵乳的酸度为103.6°T,发酵乳中乳酸菌活菌数为2.6×107cfu/mL,高于标准的最低限制(≥106cfu/mL)。研究表明,在降胆固醇和抑制后酸化意义上,发酵剂B能够取代发酵剂A。%The starter culture B was formulated with strain 2-2 of high cholesterol-reducing Lactobacillus acidophilus and Streptococcus thermophilus.Then the application of starter culture B in fermented milk production was studied.By comparison of starter culture B with A that formulaed traditionally with Lactobacillus bulgaricus and Streptococcus thermophilus,the results indicated that the starter culture B had abilities of strong cholesterol-reducing and weak post-acidification.After 15d storage at 4℃,the acidity of the fermented milk was 103.6°T and the number of living bacteria was 2.6×107cfu/mL,it was much larger than the minimum standard(≥106cfu/mL).The study indicated that the starter culture A could be replaced by B in a sense of reducing cholesterol and inhibiting the extent of post-acidification.

  13. A hybrid zone between Bathymodiolus mussel lineages from eastern Pacific hydrothermal vents

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    Johnson Shannon B

    2013-01-01

    Full Text Available Abstract Background The inhabitants of deep-sea hydrothermal vents occupy ephemeral island-like habitats distributed sporadically along tectonic spreading-centers, back-arc basins, and volcanically active seamounts. The majority of vent taxa undergo a pelagic larval phase, and thus varying degrees of geographical subdivision, ranging from no impedance of dispersal to complete isolation, often exist among taxa that span common geomorphological boundaries. Two lineages of Bathymodiolus mussels segregate on either side of the Easter Microplate, a boundary that separates the East Pacific Rise from spreading centers connected to the Pacific-Antarctic Ridge. Results A recent sample from the northwest flank of the Easter Microplate contained an admixture of northern and southern mitochondrial haplotypes and corresponding alleles at five nuclear gene loci. Genotypic frequencies in this sample did not fit random mating expectation. Significant heterozygote deficiencies at nuclear loci and gametic disequilibria between loci suggested that this transitional region might be a ‘Tension Zone’ maintained by immigration of parental types and possibly hybrid unfitness. An analysis of recombination history in the nuclear genes suggests a prolonged history of parapatric contact between the two mussel lineages. We hereby elevate the southern lineage to species status as Bathymodiolus antarcticus n. sp. and restrict the use of Bathymodiolus thermophilus to the northern lineage. Conclusions Because B. thermophilus s.s. exhibits no evidence for subdivision or isolation-by-distance across its 4000 km range along the EPR axis and Galápagos Rift, partial isolation of B. antarcticus n. sp. requires explanation. The time needed to produce the observed degree of mitochondrial differentiation is consistent with the age of the Easter Microplate (2.5 to 5.3 million years. The complex geomorphology of the Easter Microplate region forces strong cross-axis currents that

  14. 益生菌混合菌种在发酵豆乳中的优化%Optimizing Fermentation of Soymilk with Combination of Probiotic Bacteria

    Institute of Scientific and Technical Information of China (English)

    高凤祥; 张艳杰

    2012-01-01

    The objective of this study is to produce a probiotic fermented soymilk with the aim of shortening the fermentation time. For this, soymilk was fermented with probiotic culture AST and yoghurt culture TLB at 42 ℃, during the fermentation and storage of the fermented soymilk (28 days at 4 ℃, the changes in pH —value and viable cells count were observed. Fermentation time significantly reduces to 8 h at 42 ℃ with AST culture (Lactobacillus acidophi-lus, Bifidobacterium spp. , and Streptococcus thermophilus). However, Lactobacillus acidoph-ilus survived poorly during cold storage and the viable cells count was under the probiotic minimum as soon as after the first week of storage. Soymilk was fermented at 42 ℃ with TLB culture (Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium animalis subsp. lactis Dbl2). Consequently, the fermentation time was shortened to 4 hours whereby the viable cells count of bifidobacteria increased during fermentation for the half of the logarithm scale approximately. During 28 days of cold storage, bacterial count remained over 107 cfu/mL.%采用益生菌混合物AST和TLB分别在42℃进行豆乳的发酵,在发酵豆乳的发酵和贮存过程中(4℃下28 d),观察pH值和活菌数的变化情况.在AST益生茵混合物(嗜酸性乳杆菌,双歧杆菌和嗜热链球菌)的培育下,42℃下发酵时间减少到8h.但嗜酸性乳杆菌在冷藏的过程中生存状态较差,其活菌数在冷藏后一周后未达到标准.将豆乳在42℃下用TLB益生菌(嗜热链球菌,保加利亚乳杆菌和动物双歧杆菌乳酸亚种Bb12)进行发酵,结果发酵时间缩短到4h,双歧杆菌活菌数目的对数增加了约一半,而且经过28d的冷藏,细菌数仍然维持在107 CFU/mL以上.

  15. Identification and quantification of a novel nitrate-reducing community in sediments of Suquia River basin along a nitrate gradient

    Energy Technology Data Exchange (ETDEWEB)

    Reyna, Luciana; Wunderlin, Daniel Alberto [Universidad Nacional de Cordoba-CONICET, Facultad de Ciencias Quimicas, Departamento de Bioquimica Clinica-CIBICI, Haya de la Torre y Medina Allende, Ciudad Universitaria, 5000 Cordoba (Argentina); Genti-Raimondi, Susana, E-mail: sgenti@fcq.unc.edu.a [Universidad Nacional de Cordoba-CONICET, Facultad de Ciencias Quimicas, Departamento de Bioquimica Clinica-CIBICI, Haya de la Torre y Medina Allende, Ciudad Universitaria, 5000 Cordoba (Argentina)

    2010-05-15

    We evaluated the molecular diversity of narG gene from Suquia River sediments to assess the impact of the nitrate concentration and water quality on the composition and structure of the nitrate-reducing bacterial community. To this aim, a library of one of the six monitoring stations corresponding to the highest nitrate concentration was constructed and 118 narG clones were screened. Nucleotide sequences were associated to narG gene from alpha-, beta-, delta-, gammaproteobacteria and Thermus thermophilus. Remarkably, 18% of clones contained narG genes with less than 69% similarity to narG sequences available in databases. Thus, indicating the presence of nitrate-reducing bacteria with novel narG genes, which were quantified by real-time PCR. Results show a variable number of narG copies, ranging from less than 1.0 x 10{sup 2} to 5.0 x 10{sup 4} copies per ng of DNA, which were associated with a decreased water quality index monitored along the basin at different times. - A novel narG community present in Suquia River sediments was quantified; values were in line with the water quality index.

  16. Preparation of Wild Hazelnut Protein Compound Yogurt Beverage%野生榛子复合蛋白酸乳饮料的研制

    Institute of Scientific and Technical Information of China (English)

    李延辉; 郑凤荣; 刘艳霞; 刘超

    2016-01-01

    The fermentation processing of hazelnut protein compound yogurt beverage made from hazelnut and fresh milk was studied by single factors tests and orthogonal tests. Taking milk amount as standards , the optimal fermentation procssing was as follows:starter culture 4%, including Bifidobacteria, Lactobacillus Bulgaricus and S.thermophilus, hazelnut seriflux 30%, sugar 9%. After 3.5 h fermented, the product was rich in nutrition and good flavor.%以鲜牛奶和野生榛仁乳为主要原料,通过单因素试验和正交试验研究开发新型蛋白酸乳饮料制品。试验结果表明,以牛乳质量为计算基准,添加其质量4%的双歧杆菌、保加利亚乳杆菌和嗜热链球菌混合发酵剂,30%打浆后的榛仁浆液,9%的绵白糖,发酵3.5 h后可制得质味俱佳的榛仁蛋白饮料。

  17. PENGARUH TINGKAT YOGURT DAN WAKTU FERMENTASI TERHADAP KECERNAAN IN VITRO BAHAN KERING, BAHAN ORGANIK, PROTEIN, DAN SERAT KASAR KULIT NANAS FERMENTASI

    Directory of Open Access Journals (Sweden)

    Nurhayati (Nurhayati

    2014-10-01

    Full Text Available Penelitian dilaksanakan untuk melihat pengaruh tingkat yogurt dan waktu fermentasi terhadap kecernaan in vitro bahan kering, bahan organik, protein, dan serat kasar kulit nanas fermentasi. Penelitian dilakukan menggunakan Rancangan Acak Lengkap pola faktorial dengan 2 faktor yaitu tingkat yogurt (0, 3, 6, dan 9 ml/kg dan lama waktu fermentasi (24, 48, dan 72 jam yang diulang sebanyak 5 kali. Bahan yang digunakan adalah kulit nanas, plain yogurt yang mengandung bakteri Lactobacillus delbrueckii subsp. bulgaricus dan Streptococcus salivarius subsp. thermophilus, bahan kimia yang digunakan untuk analisis proksimat protein dan serat kasar kulit nanas fermentasi, larutan saliva buatan McDougall dan cairan rumen. Hasil penelitian menunjukkan perbedaan pengaruh yang nyata (P<0,05 tingkat yogurt terhadap kecernaan in vitro bahan kering, bahan organik, dan protein kasar tetapi tidak berbeda nyata terhadap kecernaan serat kasar. Waktu fermentasi berpengaruh nyata (P<0,05 terhadap kecernaan bahan kering, bahan organik, protein kasar, dan serat kasar secara in vitro. Interaksi tingkat yogurt dengan waktu fermentasi memberikan perbedaan pengaruh yang nyata (P<0,05 terhadap kecernaan bahan kering, bahan organik dan protein kasar tetapi tidak memberikan perbedaan pengaruh nyata terhadap kecernaan serat kasar. Kesimpulan dari penelitian ini bahwa tingkat yogurt 6 ml/kg dan waktu fermentasi 72 jam dapat meningkatkan kecernaan in vitro bahan kering, bahan organik, dan protein kasar serta menurunkan kecernaan in vitro serat kasar kulit nanas fermentasi. (Kata kunci: Fermentasi, Kecernaan in vitro, Kulit nanas, Yogurt

  18. Sensory profile development of Oaxaca cheese and relationship with physicochemical parameters.

    Science.gov (United States)

    Sandoval-Copado, J; Orozco-Villafuerte, J; Pedrero-Fuehrer, D; Colín-Cruz, M A

    2016-09-01

    A sensory profile of Oaxaca cheese was developed. To represent both industrial and artisanal Oaxaca cheese, 3 types of cheese were manufactured under controlled conditions: 2 with pasteurized milk using a mesophilic lactic acid bacteria culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) and a thermophilic lactic acid bacteria culture (Streptococcus salivarius ssp. thermophilus), and a third with naturally acidified raw milk. The cheeses were evaluated by a panel of 11 trained judges. Additionally, chemical composition and instrumental color parameters were determined, an instrumental texture profile analysis was performed, and volatile compounds were identified by solid-phase microextraction coupled with gas chromatography/mass spectrometry. The sensory profile developed includes 43 descriptors, of which 13 are discriminant among these 3 cheese types. Descriptors include visual attribute waxy; tactile (manual) attributes moist and oily; orthonasal aroma attributes empyreumatic and cow; basic taste attribute salty; mouth texture attributes chewable, gummy, adherent, fibrous, moist, and fatty; and auditory attribute squeaky. A strong correlation was found between specific sensory data and physicochemical parameters measured by instrumental and chemical methods.

  19. Impact of Cell-free Supernatant of Lactic Acid Bacteria on Putrescine and Other Polyamine Formation by Foodborne Pathogens in Ornithine Decarboxylase Broth.

    Science.gov (United States)

    Ozogul, Fatih; Tabanelli, Giulia; Toy, Nurten; Gardini, Fausto

    2015-06-24

    Conversion of ornithine to putrescine by Salmonella Paratyphi A, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli was investigated in ornithine decarboxylase broth (ODB) using cell-free supernatants (CFSs) obtained from Leuconostoc mesenterodies subsp. cremoris, Pediococcus acidilactici, Lactococcus lactis subsp. lactis, Streptococcus thermophilus. Two groups of cell-free supernatants (25 or 50%) and control (only ODB) were prepared to investigate putrescine (PUT) and other polyamine formation by foodborne pathogens (FBPs). Significant differences (p < 0.05) were observed among the species for each amine. All of the CFSs reduced the formation of PUT by ≥65%. The production of cadaverine (CAD) was scarcely affected by the presence of CFSs, with the exception of the samples inoculated with L. monocytogenes. The variation in polyamine was found with respect to the control samples. Spermidine (SPD) was produced in lower amount in many samples, especially in Gram-negative FBPs, whereas spermine (SPN) increased drastically in the major part of the samples concerning the control. Histamine (HIS) was characterized by a marked concentration decrease in all of the samples, and tyramine (TYR) was accumulated in very low concentrations in the controls. Therefore, the ability of bacteria to produce certain biogenic amines such as HIS, TYR, PUT, and CAD has been studied to assess their risk and prevent their formation in food products. The results obtained from this study concluded that the lactic acid bacteria (LAB) strains with non-decarboxylase activity are capable of avoiding or limiting biogenic amine formation by FBP.

  20. Alkalizing reactions streamline cellular metabolism in acidogenic microorganisms.

    Directory of Open Access Journals (Sweden)

    Stefania Arioli

    Full Text Available An understanding of the integrated relationships among the principal cellular functions that govern the bioenergetic reactions of an organism is necessary to determine how cells remain viable and optimise their fitness in the environment. Urease is a complex enzyme that catalyzes the hydrolysis of urea to ammonia and carbonic acid. While the induction of urease activity by several microorganisms has been predominantly considered a stress-response that is initiated to generate a nitrogen source in response to a low environmental pH, here we demonstrate a new role of urease in the optimisation of cellular bioenergetics. We show that urea hydrolysis increases the catabolic efficiency of Streptococcus thermophilus, a lactic acid bacterium that is widely used in the industrial manufacture of dairy products. By modulating the intracellular pH and thereby increasing the activity of β-galactosidase, glycolytic enzymes and lactate dehydrogenase, urease increases the overall change in enthalpy generated by the bioenergetic reactions. A cooperative altruistic behaviour of urease-positive microorganisms on the urease-negative microorganisms within the same environment was also observed. The physiological role of a single enzymatic activity demonstrates a novel and unexpected view of the non-transcriptional regulatory mechanisms that govern the bioenergetics of a bacterial cell, highlighting a new role for cytosol-alkalizing biochemical pathways in acidogenic microorganisms.

  1. Immunoreactivity of lactic acid-treated mare's milk after simulated digestion.

    Science.gov (United States)

    Fotschki, Joanna; Szyc, Anna; Wróblewska, Barbara

    2015-02-01

    The similarity of mare's milk to breast milk makes it an interesting substrate for the creation of dairy beverages. The aim of this study was to determine the immunoreactivity of the digested mare's milk products carried out by lactic acid fermentation with Lactobacillus casei LCY, Streptococcus thermophilus MK10 and Bifidobacterium animalis Bi30. Simulation of digestion with saliva, pepsin and pancreatin/bile salts was carried out. The immunoreactivity of the milk proteins was assessed by competitive ELISA. The separation of proteins was studied using a tricine SDS-PAGE method. It has been demonstrated that lactic acid fermentation significantly decreases the immunoreactivity of β-lactoglobulin, β-casein, κ-casein and bovine serum albumin. The level of reduction was connected to the type of bacterial strain. The simulated digestion processes caused the decline of immunoreactivity, and the decreases obtained in the experiment were as follows: lactoferrin: 95%, β-lactoglobulin: 94%, β-casein: 93%, α-lactalbumin: 82%, α-casein: 82%, bovine serum albumin: 76% and κ-casein: 37%. The results of the study indicated that microbial fermentation with tested strains is a valuable method for reducing the immunoreactivity of mare's milk proteins. However, further studies with other bacterial strains are needed to gain a higher level of elimination or total reduction of mare's milk immunoreactivity to possibly introduce fermented mare's milk into the diet of patients with immune-mediated digestive problems.

  2. Development of a non-dairy probiotic fermented product based on almond milk and inulin.

    Science.gov (United States)

    Bernat, Neus; Cháfer, Maite; Chiralt, Amparo; González-Martínez, Chelo

    2015-09-01

    A new fermented almond "milk" that combined the properties of both almonds and probiotics was considered to cover the current versatile health-promoting foods' demand. Almond milk fermentation with probiotic Lactobacillus reuteri and Streptococcus thermophilus was studied by using a Central Composite design with response surface methodology, and different factors (glucose, fructose, inulin and starters) were optimised to assure high probiotic survivals in the final product. The optimal formulation was physicochemically characterised throughout cold storage (28 days) and both probiotic survivals to in vitro digestion and proteolysis were quantified. Results showed that a high probiotic population (>10(7) cfu/mL) was obtained in the previously optimised almond milk throughout storage time, which correspond to the addition of 0.75 g of glucose/100 mL, 0.75 g of fructose/100 mL, 2 g/100 mL inulin and 6 mL/100 mL inoculum. Glucose was used as the main nutrient and the production of mannitol by L. reuteri was detected. The fermentation process increased the viscosity values, forming a weak gel structure, whose physical properties hardly changed. Probiotic bacteria notably survived (51%) to the in vitro digestion, surely related to the inulin presence, which would add value to the developed product by enhancing the potential health benefits of its consumption.

  3. Effect of Aqueous Extract of the Seaweed Gracilaria domingensis on the Physicochemical, Microbiological, and Textural Features of Fermented Milks.

    Science.gov (United States)

    Tavares Estevam, Adriana Carneiro; Alonso Buriti, Flávia Carolina; de Oliveira, Tiago Almeida; Pereira, Elainy Virginia Dos Santos; Florentino, Eliane Rolim; Porto, Ana Lúcia Figueiredo

    2016-04-01

    The effects of the Gracilaria domingensis seaweed aqueous extract in comparison with gelatin on the physicochemical, microbial, and textural characteristics of fermented milks processed with the mixed culture SAB 440 A, composed of Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium animalis ssp. lactis, were investigated. The addition of G. domingensis aqueous extract did not affect pH, titratable acidity, and microbial viability of fermented milks when compared with the control (with no texture modifier) and the products with added gelatin. Fermented milk with added the seaweed aqueous extract showed firmness, consistency, cohesiveness, and viscosity index at least 10% higher than those observed for the control product (P < 0.05). At 4 h of fermentation, the fermented milks with only G. domingensis extract showed a texture comparable to that observed for products containing only gelatin. At 5 h of fermentation, firmness and consistency increased significantly (P < 0.05) in products with only seaweed extract added, a behavior not observed in products with the full amount of gelatin, probably due to the differences between the interactions of these ingredients with casein during the development of the gel network throughout the acidification of milk. The G. domingensis aqueous extract appears as a promising gelatin alternative to be used as texture modifier in fermented milks and related dairy products.

  4. Crystal structure of the 80S yeast ribosome.

    Science.gov (United States)

    Jenner, Lasse; Melnikov, Sergey; Garreau de Loubresse, Nicolas; Ben-Shem, Adam; Iskakova, Madina; Urzhumtsev, Alexandre; Meskauskas, Arturas; Dinman, Jonathan; Yusupova, Gulnara; Yusupov, Marat

    2012-12-01

    The first X-ray structure of the eukaryotic ribosome at 3.0Å resolution was determined using ribosomes isolated and crystallized from the yeast Saccharomyces cerevisiae (Ben-Shem A, Garreau de Loubresse N, Melnikov S, Jenner L, Yusupova G, Yusupov M: The structure of the eukaryotic ribosome at 3.0 A resolution. Science 2011, 334:1524-1529). This accomplishment was possible due to progress in yeast ribosome biochemistry as well as recent advances in crystallographic methods developed for structure determination of prokaryotic ribosomes isolated from Thermus thermophilus and Escherichia coli. In this review we will focus on the development of isolation procedures that allowed structure determination (both cryo-EM and X-ray crystallography) to be successful for the yeast S. cerevisiae. Additionally we will introduce a new nomenclature that facilitates comparison of ribosomes from different species and kingdoms of life. Finally we will discuss the impact of the yeast 80S ribosome crystal structure on perspectives for future investigations.

  5. Ammonia effect on hydrogenotrophic methanogens and syntrophic acetate-oxidizing bacteria.

    Science.gov (United States)

    Wang, Han; Fotidis, Ioannis A; Angelidaki, Irini

    2015-11-01

    Ammonia-rich substrates can cause inhibition on anaerobic digestion process. Syntrophic acetate-oxidizing bacteria (SAOB) and hydrogenotrophic methanogens are important for the ammonia inhibitory mechanism on anaerobic digestion. The roles and interactions of SAOB and hydrogenotrophic methanogens to ammonia inhibition effect are still unclear. The aim of the current study was to determine the ammonia toxicity levels of various pure strains of SAOB and hydrogenotrophic methanogens. Moreover, ammonia toxicity on the syntrophic-cultivated strains of SAOB and hydrogenotrophic methanogens was tested. Thus, four hydrogenotrophic methanogens (i.e. Methanoculleus bourgensis, Methanobacterium congolense, Methanoculleu thermophilus and Methanothermobacter thermautotrophicus), two SAOB (i.e. Tepidanaerobacter acetatoxydans and Thermacetogenium phaeum) and their syntrophic cultivation were assessed under 0.26, 3, 5 and 7 g NH4 (+)-N L(-1). The results showed that some hydrogenotrophic methanogens were equally, or in some cases, more tolerant to high ammonia levels compared to SAOB. Furthermore, a mesophilic hydrogenotrophic methanogen was more sensitive to ammonia toxicity compared to thermophilic methanogens tested in the study, which is contradicting to the general belief that thermophilic methanogens are more vulnerable to high ammonia loads compared to mesophilic. This unexpected finding underlines the fact that the complete knowledge of ammonia inhibition effect on hydrogenotrophic methanogens is still absent.

  6. Effect of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt

    Science.gov (United States)

    Muzammil, Hafiz Shehzad; Rasco, Barbara; Sablani, Shyam

    2017-01-01

    ABSTRACT The present study was designed to investigate the effects of inulin and glycerol supplementation on physicochemical properties of probiotic frozen yogurt. Frozen yogurt was prepared with different types of probiotic (Lactobacillus acidophilus and Bifidobacterium lactis) along with yogurt starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus). The frozen yogurt mixture was supplemented with inulin (2%, 4%, and 6%) and glycerol (1%, 2%, 3%, and 4%). The results showed that inulin 4% and 6% supplementation increased the overrun by 3% and 5% and the glass transition temperature by 3.3% and 2.8%, and decreased the hardness by 7% and 11%, respectively. Inulin supplementation did not have a significant effect on ice crystal size (p > 0.05). Glycerol supplementation increased the stickiness from 2.4% to 18.7%, and decreased the hardness from 8.0% to 14.5% and the glass transition temperature from 2.4% to 34.5%, respectively. Glycerol supplementation did not have a significant effect on overrun or melting rate (p > 0.05). PMID:28326004

  7. Determination of Textural and Sensory Properties of Yogurt Produced with The Vegetable Puree

    Directory of Open Access Journals (Sweden)

    Tülay Özcan

    2016-07-01

    Full Text Available In this study, five different set type yogurt with vegetable purees, namely as control (K, yogurt with pumpkin (YBK, yogurt with carrot (YHA, yogurt with green peas (YBE and yogurt with zucchini (YYK were produced. The viable cell counts of S. thermophilus and L. delbrueckii subsp. bulgaricus were increased as a result of the ability of dietary fiber to stimulate their growth which is present in yogurt as puree. Vegetable puree addition had a noticeable effect on pH, titratable acidity, whey separation, sensory properties as well as textural attributes such as firmness, cohesiveness, consistency and viscosity index in yogurt. The highest viscosity index, consistency and firmness were observed in yogurt with the carrot puree, while the samples with zucchini presented the less compact structure and textural properties. As a result the present work showed that all the vegetable puree used had a beneficial role to improve textural properties of set type non-fat yogurt and could be used for the development of dairy products with functional ingredients.

  8. Functional consequences of T-stem mutations in E. coli tRNA Thr UGU in vitro and in vivo

    DEFF Research Database (Denmark)

    Saks, Margaret E; Sanderson, Lee E; Choi, Daniel S;

    2011-01-01

    unable to support growth of E. coli or are less effective than the wild-type sequence. Since the inviable T-stem sequences are often present in other E. coli tRNAs, it appears that T-stem sequences in each tRNA body have evolved to optimize function in a different way. Although mutations of tRNAThr can...... to mutations in three T-stem base pairs in a quantitatively identical manner. However, tRNAThr differs from other tRNAs by also using its rare A52–C62 pair as a negative specificity determinant. Using a plasmid-based tRNA gene replacement strategy, we show that many of the tRNAThrUGU T-stem changes are either......The binding affinities between Escherichia coli EF-Tu and 34 single and double base-pair changes in the T stem of E. coli tRNAThrUGU were compared with similar data obtained previously for several aa-tRNAs binding to Thermus thermophilus EF-Tu. With a single exception, the two proteins bound...

  9. Interspecific comparison of the mechanical properties of mussel byssus.

    Science.gov (United States)

    Brazee, Shanna L; Carrington, Emily

    2006-12-01

    Byssally tethered mussels are found in a variety of habitats, including rocky intertidal, salt marsh, subtidal, and hydrothermal vents. One key to the survival of mussels in these communities is a secure attachment, achieved by the production of byssal threads. Although many studies have detailed the unique biomechanical properties of byssal threads, only a few prevalent species have been examined. This study assesses the variation in the mechanical properties of byssus in a broad range of mussel species from diverse environments, including intertidal and subtidal Mytilus edulis, Modiolus modiolus, Geukensia demissa, Bathymodiolus thermophilus, and Dreissena polymorpha. A tensometer was used to measure quasi-static and dynamic mechanical properties of individual threads, and several aspects of morphology were quantified. The results indicate that thread mechanical properties vary among mussel species, and several novel properties were observed. For example, of the species examined, D. polymorpha threads were the strongest, stiffest, least resilient, and fastest to recover after partial deformation. Threads of M. modiolus were characterized by the presence of two distinct yield regions prior to tensile failure. This comparative study not only provides insight into the ecological limitations and evolution of mussels, but also suggests new models for the design of novel biomimetic polymers.

  10. Proteolytic and ACE-inhibitory activities of probiotic yogurt containing non-viable bacteria as affected by different levels of fat, inulin and starter culture.

    Science.gov (United States)

    Shakerian, Mansour; Razavi, Seyed Hadi; Ziai, Seyed Ali; Khodaiyan, Faramarz; Yarmand, Mohammad Saeid; Moayedi, Ali

    2015-04-01

    In this study, the effects of fat (0.5 %, 3.2 % and 5.0 %), inulin (0.0 and 1.0 %) and starter culture (0.0 %, 0.5 %, 1.0 % and 1.5 %) on the angiotensin converting enzyme (ACE)-inhibitory activity of probiotic yogurt containing non-viable bacteria were assessed. Proteolytic activities of bacteria were also investigated. Yogurts were prepared either using a sole yogurt commercial culture including Streptococcus thermophilus and Lactobacillus delbrueckii subs. bulgaricus or bifidobacterium animalis BB-12 and Lactobacillus acidophilus La5 in addition to yogurt culture. Relative degrees of proteolysis were found to be considerably higher in yogurt samples than UHT milk as the control. Both regular and probiotic yogurts showed considerable ACE-inhibitory activities. Results showed that degree of proteolysis was not influenced by different fat contents, while was increased by high concentration of starter culture (1.5 % w/w) and reduced by inulin (1 % w/w). ACE-inhibitory activities of yogurt were also negatively affected by the presence of inulin and high levels of fat (5 % w/w). Moreover, yogurt containing probiotic bacteria showed higher inhibitory against ACE in comparison to the yogurt prepared with non-probiotic strains.

  11. Growth of probiotic bacteria and bifidobacteria in a soy yogurt formulation.

    Science.gov (United States)

    Farnworth, E R; Mainville, I; Desjardins, M-P; Gardner, N; Fliss, I; Champagne, C

    2007-05-01

    Soy beverage and cows' milk yogurts were produced with Steptococcus thermophilus (ATCC 4356) and Lactobacillus delbrueckii subsp. bulgaricus (IM 025). The drop in pH during fermentation was faster in the soy beverage than in cows' milk, but the final pH values were similar. Yogurts were prepared with a yogurt starter in conjunction with either the probiotic bacteria Lactobacillus johnsonii NCC533 (La-1), Lactobacillus rhamnosus ATCC 53103 (GG) or human derived bifidobacteria. The presence of the probiotic bacteria did not affect the growth of the yogurt strains. Approximately 2 log increases in both L. rhamnosus GG and L. johnsonii La-1 were observed when each was added with the yogurt strains in both cows' milk and the soy beverage. Two of the five bifidobacteria strains grew well in the cows' milk and soy beverage during fermentation with the yogurt bacteria. High pressure liquid chromatography (HPLC) analyses showed that the probiotic bacteria and the bifidobacteria were using different sugars to support their growth, depending on whether the bacteria were growing in cows' milk or soy beverage.

  12. Rheological Characterizes of Probiotics Fermented Soymilk Yogurt Prepared from Germinated Soybean%萌发大豆制备益生菌发酵豆乳流变特性的研究

    Institute of Scientific and Technical Information of China (English)

    杨媚; 李理

    2011-01-01

    以萌发大豆作为主要原料,经瑞士乳杆菌(Lactobacillus helveticus B02)、保加利亚乳杆菌(Lactobacillus bulgaricus AS1.1482)和嗜热链球菌(Streptococcus thermophilus IFFI 6038)组合发酵制成发酵豆乳,研究益生菌发酵豆乳的发酵特性及流变特性.结果表明,大豆经萌发后,游离氨基酸总量增加了近2倍;与未萌发大豆制成的发酵豆乳相比,萌发大豆发酵豆乳中乳酸菌菌落总数显著增加,产生更多的游离H离子及有机酸,且其剪切稀化作用减弱,表观黏度显著下降,更为接近发酵纯牛乳的流变特性.大豆萌发后制成发酵豆乳,可促进乳酸菌的生长及产酸,有助于改善发酵豆乳的流变特性.

  13. 不同菌种组合对酸奶品质的影响研究%The Effects of Different Groups of Bacteria to Yogurt

    Institute of Scientific and Technical Information of China (English)

    胡豆; 林凤英; 梁钻好; 刘玉冰; 杜冰

    2015-01-01

    This research has performed to study the effect of co-culture of different probiotics bacteria combination on the quality of yogurt. The Bacillus coagulans was inoculated into milk alone or with different lactic acid bacteria such as Lactobacillus bulgaricus and Streptococcus thermophiles, Lactobacillus plantarum and Lactobacillus rhamnosus, respectively. The determination of texture, pH and sensory evaluation of the fermented yogurt has been conducted. We found that co-culture of the combination of Bacillus coagulans with Lactobacillus bulgaricus and Streptococcus thermophilus to be the accepted one, which turned out to be similar to yogurts at present markets.%本文将新型益生菌凝结芽孢杆菌和多种酸奶发酵菌种相组合,通过测定发酵酸奶的质构、酸度,并配以感官评定等三项指标,研究不同菌种组合对酸奶品质的影响。结果表明,在传统型酸奶(保加利亚乳杆菌、嗜热链球菌发酵)基础上加入凝结芽孢杆菌的酸奶在对比组中表现最为出色,与市场所售酸奶品质相仿。

  14. Efectos beneficiosos en niños sanos del consumo de un producto lácteo que contiene dos cepas probióticas: Lactobacillus coryniformis CECT5711 y Lactobacillus gasseri CECT5714 Beneficial effects of consumption of a dairy product containing two probiotic strains: Lactobacillus coryniformis CECT5711 and Lactobacillus gasseri CECT5714 in healthy children

    Directory of Open Access Journals (Sweden)

    F. Lara-Villoslada

    2007-08-01

    Full Text Available Objetivo o antecedente: En las últimas décadas la manipulación de la microbiota intestinal mediante el uso de probióticos ha adquirido un gran interés en el tratamiento y prevención de determinadas patologías infantiles. Además actualmente existen multitud de estudios que demuestran que las bacterias probióticas podrían tener un importante papel en el desarrollo del sistema inmunitario. Estudios recientes sugieren que dos cepas probióticas, Lactobacillus coryniformis CECT5711 y Lactobacillus gasseri CECT5714 mejoran la función intestinal de adultos sanos y potencian la respuesta inmunitaria. Dado que son muy pocos los estudios que analizan el papel de los probióticos en niños sanos, principales consumidores de estos productos, el objetivo del presente trabajo fue analizar los efectos de la administración conjunta de estas dos cepas probióticas en un producto lácteo fermentado en niños sanos. Intervenciones: Se reclutaron 30 niños de entre 3 y 12 años sin patología gastrointestinal conocida. Además de su dieta habitual, durante las 3 primeras semanas los niños recibieron 200 ml de un yogurt convencional que contenía Lactobacillus bulgaricus y Streptococcus thermophilus. A continuación este yogurt se sustituyó por 80 ml de un producto probiótico (Max Defensas® Puleva FOOD S.L. que contenía la misma cantidad de Streptococcus thermophilus y donde el L. bulgaricus fue substituido por la misma cantidad de una mezcla de las bacterias probióticas objeto del estudio: L. coryniformis CECT5711 y L. gasseri CECT5714. Se tomaron muestras de heces y de saliva al comienzo del estudio, a las 3 semanas y al finalizar el estudio. Durante estas 6 semanas los niños no tomaron otro yogurt o probiótico que no fueran los citados anteriormente. Se analizó la microbiotafecal de los niños, la toxicidad de las aguas fecales y la capacidad de éstas para inhibir la adhesión de Salmonella cholerasusis ssp. cholerasuis a mucinas

  15. Survival and bioactivities of selected probiotic lactobacilli in yogurt fermentation and cold storage: New insights for developing a bi-functional dairy food.

    Science.gov (United States)

    Rutella, Giuseppina Sefora; Tagliazucchi, Davide; Solieri, Lisa

    2016-12-01

    In previous work, we demonstrated that two probiotic strains, namely Lactobacillus casei PRA205 and Lactobacillus rhamnosus PRA331, produce fermented milks with potent angiotensin-converting enzyme (ACE)-inhibitory and antioxidant activities. Here, we tested these strains for the survivability and the release of antihypertensive and antioxidant peptides in yogurt fermentation and cold storage. For these purposes three yogurt batches were compared: one prepared using yogurt starters alone (Lactobacillus delbrueckii subspecies bulgaricus 1932 and Streptococcus thermophilus 99), and the remaining two containing either PRA205 or PRA331 in addition to yogurt starters. Despite the lower viable counts at the fermentation end compared to PRA331, PRA205 overcame PRA331 in survivability during refrigerated storage for 28 days, leading to viable counts (>10(8) CFU/g) higher than the minimum therapeutic threshold (10(6) CFU/g). Analyses of in vitro ACE-inhibitory and antioxidant activities of peptide fractions revealed that yogurt supplemented with PRA205 displays higher amounts of antihypertensive and antioxidant peptides than that produced with PRA331 at the end of fermentation and over storage. Two ACE-inhibitory peptides, Valine-Proline-Proline (VPP) and Isoleucine-Proline-Proline (IPP), were identified and quantified. This study demonstrated that L. casei PRA205 could be used as adjunct culture for producing bi-functional yogurt enriched in bioactive peptides and in viable cells, which bring health benefits to the host as probiotics.

  16. Characterization of goat milk and potentially symbiotic non-fat yogurt

    Directory of Open Access Journals (Sweden)

    Noelia Fernanda Paz

    2014-09-01

    Full Text Available Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for 15 minutes. The product formulated had a protein and fat content of 4.04 to 0.04 g/100 mL, good sensory properties, and acceptability of 95%. The lactic bacteria count was 9 × 10(7 CFU mL- 1, and probiotic culture count was higher than 1 × 10(6 CFU mL- 1, which guarantees their effect and capacity to survive in the digestive tract and spread in the intestine. The yogurt was stable during the 21 days of storage. Therefore, this study shows that goat milk yogurt is an adequate delivery vehicle of the probiotic culture L. casei and inulin.

  17. Antioxidant Activity of Peptides from Fermented Milk with Mix Culture of Lactic Acid Bacteria and Yeast

    Directory of Open Access Journals (Sweden)

    Yun Li

    2015-02-01

    Full Text Available The aim of the present study is to investigate the production of antioxidant peptides during milk fermentation with co-culture of Lactic Acid Bacteria (LAB and yeast. Five LAB strains, previously screened with higher hydrolysis activity and Debaryomyces hansenii H2 which isolated from Tibet kefir were used in the study. The peptides separated from fermented milk were analysed antioxidant activity with DPPH radical scavenging, hydroxyl radical scavenging, chelation of metal ions and reducing power assays. The growth of Streptococcus. thermophilus Lactobacillus. delbrueckii ssp. bulgaricus and Lactococcus. lactis was enhanced with co-cultures and L. acidophilus was inhibited in co-culture with yeast. In co-culture with yeast, a significant decrease of the acidity was observed among all the fermentation and the pH reached higher values than in single LAB cultures. Except for L.delbrueckii ssp. bulgaricus, there was no significant difference of protein hydrolysis with other test LAB strains between co-culture and single culture. The co-incubation of LAB with the yeast developed a stronger antioxidant activity in DPPH radical and hydroxyl radical scavenging and no significant (p>0.05 difference in chelation of metal ions. The reducing power of L.delbrueckii ssp. bulgaricus and L. helveticus in co-culture was significant higher than those of single culture.

  18. Crystal structure of the catalytic domain of PigE: a transaminase involved in the biosynthesis of 2-methyl-3-n-amyl-pyrrole (MAP) from Serratia sp. FS14.

    Science.gov (United States)

    Lou, Xiangdi; Ran, Tingting; Han, Ning; Gao, Yanyan; He, Jianhua; Tang, Lin; Xu, Dongqing; Wang, Weiwu

    2014-04-25

    Prodigiosin, a tripyrrole red pigment synthesized by Serratia and some other microbes through a bifurcated biosynthesis pathway, MBC (4-methoxy-2,2'-bipyrrole-5-carbaldehyde) and MAP (2-methyl-3-n-amyl-pyrrole) are synthesized separately and then condensed by PigC to form prodigiosin. MAP is synthesized sequentially by PigD, PigE and PigB. PigE catalyzes the transamination of an amino group to the aldehyde group of 3-acetyloctanal, resulting in an aminoketone, which spontaneously cyclizes to form H2MAP. Here we report the crystal structure of the catalytic domain of PigE which involved in the biosynthesis of prodigiosin precursor MAP for the first time to a resolution of 2.3Å with a homodimer in the asymmetric unit. The monomer of PigE catalytic domain is composed of three domains with PLP as cofactor: a small N-terminal domain connecting the catalytic domain with the front part of PigE, a large PLP-binding domain and a C-terminal domain. The residues from both monomers build the PLP binding site at the interface of the dimer which resembles the other PLP-dependent enzymes. Structural comparison of PigE with Thermus thermophilus AcOAT showed a higher hydrophobic and smaller active site of PigE, these differences may be the reason for substrate specificity.

  19. Alkalizing Reactions Streamline Cellular Metabolism in Acidogenic Microorganisms

    Science.gov (United States)

    Arioli, Stefania; Ragg, Enzio; Scaglioni, Leonardo; Fessas, Dimitrios; Signorelli, Marco; Karp, Matti; Daffonchio, Daniele; De Noni, Ivano; Mulas, Laura; Oggioni, Marco; Guglielmetti, Simone; Mora, Diego

    2010-01-01

    An understanding of the integrated relationships among the principal cellular functions that govern the bioenergetic reactions of an organism is necessary to determine how cells remain viable and optimise their fitness in the environment. Urease is a complex enzyme that catalyzes the hydrolysis of urea to ammonia and carbonic acid. While the induction of urease activity by several microorganisms has been predominantly considered a stress-response that is initiated to generate a nitrogen source in response to a low environmental pH, here we demonstrate a new role of urease in the optimisation of cellular bioenergetics. We show that urea hydrolysis increases the catabolic efficiency of Streptococcus thermophilus, a lactic acid bacterium that is widely used in the industrial manufacture of dairy products. By modulating the intracellular pH and thereby increasing the activity of β-galactosidase, glycolytic enzymes and lactate dehydrogenase, urease increases the overall change in enthalpy generated by the bioenergetic reactions. A cooperative altruistic behaviour of urease-positive microorganisms on the urease-negative microorganisms within the same environment was also observed. The physiological role of a single enzymatic activity demonstrates a novel and unexpected view of the non-transcriptional regulatory mechanisms that govern the bioenergetics of a bacterial cell, highlighting a new role for cytosol-alkalizing biochemical pathways in acidogenic microorganisms. PMID:21152088

  20. Structural Aspects of Phenylalanylation and Quality Control in Three Major Forms of Phenylalanyl-tRNA Synthetase

    Directory of Open Access Journals (Sweden)

    Liron Klipcan

    2010-01-01

    Full Text Available Aminoacyl-tRNA synthetases (aaRSs are a canonical set of enzymes that specifically attach corresponding amino acids to their cognate transfer RNAs in the cytoplasm, mitochondria, and nucleus. The aaRSs display great differences in primary sequence, subunit size, and quaternary structure. Existence of three types of phenylalanyl-tRNA synthetase (PheRS—bacterial (αβ2, eukaryotic/archaeal cytosolic (αβ2, and mitochondrial α—is a prominent example of structural diversity within the aaRSs family. Although archaeal/eukaryotic and bacterial PheRSs share common topology of the core domains and the B3/B4 interface, where editing activity of heterotetrameric PheRSs is localized, the detailed investigation of the three-dimensional structures from three kingdoms revealed significant variations in the local design of their synthetic and editing sites. Moreover, as might be expected from structural data eubacterial, Thermus thermophilus and human cytoplasmic PheRSs acquire different patterns of tRNAPhe anticodon recognition.

  1. Study on the processing technology of strawberry yoghurt%草莓果肉酸奶工艺研究

    Institute of Scientific and Technical Information of China (English)

    严佩峰; 豆成林; 魏宗烽

    2012-01-01

    研究了草莓果肉酸奶的生产工艺.结果表明,将嗜热链球菌和保加利亚杆菌以2∶3配比接种于脱脂乳后,再加入预先低温杀菌好的草莓果肉,经发酵制作的酸奶质量及风味较好.其最优工艺条件为:发酵温度为37℃,果肉添加量为1%,接种量为2%,加糖量为7%.%This paper studied the production technology of strawberry yoghurt. The results showed that: Streptococcus thermophilus and Lactobacillus bulgaricus for 2:3 ratio of vaccination in skim milk, then add in the low-temperature sterilized strawberry pulp , and the strawberry yoghurt produced by fermentation has good quality and flavor. The optimal technological conditions are: fermentation temperature 37℃: pulp 1%, inoculation size 2%, sugar 7%.

  2. SENSORY EVALUATION AND SURVIVAL OF PROBIOTICS IN MODIFIED BANANA FLOUR YOGHURT DURING STORAGE [Evaluasi Sensori dan Sintasan Probiotik dalam Yoghurt Tepung Pisang Modifikasi selama Penyimpanan

    Directory of Open Access Journals (Sweden)

    Widaningrum3

    2013-06-01

    Full Text Available Modified uli banana flour (MUBF rich in resistant starch as prebiotic source was formulated in yoghurt making to substitute skim milk at various concentrations i.e. 40, 50, 60, and 70%. Yoghurts were prepared using Lactobacillus bulgaricus and Streptococcus thermophilus as the starter cultures. The objective of this study was to determine the maximum MUBF concentration to produce yoghurt with good sensory quality and good number of surviving probiotics (Bifidobacterium bifidum and Lactobacillus plantarum BSL in non-pasteurized and pasteurized (90ºC, 30 minutes MUBF yoghurt during 4 week of storage at 10ºC. Hedonic rating and ranking test on yoghurt attributes (aroma, taste, consistency, texture, color and overall preference performed by 35 untrained panelists showed that yoghurt produced with 70% MUBF substitution achieved good preferences in all of the attributes ranging from neutral to like. The pH value of the product decreased with increase in MUBF concentration. In addition, titratable acidity (TA, expressed as % lactic acid, increased. Survival of both probiotics in 70% MUBF yoghurt either in the pasteurized synbiotic or non-pasteurized yoghurts were still relatively high at week 4. The yoghurt still contains 108 CFU/ml of lactic acid bacteria, although this was a log decrease from the initial count. Therefore, the MUBF yoghurt was promising as synbiotic yoghurt based on the probiotic counts throughout 4 week of storage, which was higher than the minimum level recommended (106 CFU/ml to provide the beneficial effect.

  3. Electron-mediating Cu(A) centers in proteins

    DEFF Research Database (Denmark)

    Epel, Boris; Slutter, Claire S; Neese, Frank;

    2002-01-01

    High field (W-band, 95 GHz) pulsed electron-nuclear double resonance (ENDOR) measurements were carried out on a number of proteins that contain the mixed-valence, binuclear electron-mediating Cu(A) center. These include nitrous oxide reductase (N(2)OR), the recombinant water-soluble fragment...... of subunit II of Thermus thermophilus cytochrome c oxidase (COX) ba(3) (M160T9), its M160QT0 mutant, where the weak axial methionine ligand has been replaced by a glutamine, and the engineered "purple" azurin (purpAz). The three-dimensional (3-D) structures of these proteins, apart from the mutant, are known...... indicates differences in the positions of the imidazole rings relative to the Cu(2)S(2) core. Comparison of the spectral features of the weakly coupled protons of M160QT0 with those of the other investigated proteins shows that they are very similar to those of purpAz, where the Cu(A) center is the most...

  4. Understanding the core of RNA interference: The dynamic aspects of Argonaute-mediated processes

    KAUST Repository

    Zhu, Lizhe

    2016-10-05

    At the core of RNA interference, the Argonaute proteins (Ago) load and utilize small guide nucleic acids to silence mRNAs or cleave foreign nucleic acids in a sequence specific manner. In recent years, based on extensive structural studies of Ago and its interaction with the nucleic acids, considerable progress has been made to reveal the dynamic aspects of various Ago-mediated processes. Here we review these novel insights into the guide-strand loading, duplex unwinding, and effects of seed mismatch, with a focus on two representative Agos, the human Ago 2 (hAgo2) and the bacterial Thermus thermophilus Ago (TtAgo). In particular, comprehensive molecular simulation studies revealed that although sharing similar overall structures, the two Agos have vastly different conformational landscapes and guide-strand loading mechanisms because of the distinct rigidity of their L1-PAZ hinge. Given the central role of the PAZ motions in regulating the exposure of the nucleic acid binding channel, these findings exemplify the importance of protein motions in distinguishing the overlapping, yet distinct, mechanisms of Ago-mediated processes in different organisms.

  5. Lactose digestion from yogurt: mechanism and relevance.

    Science.gov (United States)

    Savaiano, Dennis A

    2014-05-01

    Yogurt is traditionally consumed throughout the world among populations who are seemingly unable to digest lactose. This review provides a historical overview of the studies that show lactose digestion and tolerance from yogurt by lactose-intolerant people. The lactose in yogurt is digested more efficiently than other dairy sources of lactose because the bacteria inherent in yogurt assist with its digestion. The bacterial lactase survives the acidic conditions of the stomach, apparently being physically protected within the bacterial cells and facilitated by the buffering capacity of yogurt. The increasing pH as the yogurt enters the small intestine and a slower gastrointestinal transit time allow the bacterial lactase to be active, digesting lactose from yogurt sufficiently to prevent symptoms in lactose-intolerant people. There is little difference in the lactase capability of different commercial yogurts, because they apparently contain Lactobacillus bulgaricus and Streptococcus thermophilus in sufficient quantities (10(8) bacteria/mL). However, Lactobacillus acidophilus appears to require cell membrane disruption to physically release the lactase. Compared with unflavored yogurts, flavored yogurts appear to exhibit somewhat reduced lactase activity but are still well tolerated.

  6. Effect of bovine lactoferrin addition to milk in yogurt manufacturing.

    Science.gov (United States)

    Franco, I; Castillo, E; Pérez, M D; Calvo, M; Sánchez, L

    2010-10-01

    The aim of this work was to study the effect of milk supplementation with lactoferrin of different iron saturation on the manufacturing and characteristics of yogurt. Bovine lactoferrin was added at concentrations of 0.5, 1, and 2 mg/mL in the holo (iron saturated) and apo (without iron) forms. Some physicochemical properties, such as pH, concentration of lactic acid, and texture of supplemented yogurts, were determined throughout the shelf-life period storage (28 d) at 4°C. We also evaluated the stability of lactoferrin in supplemented yogurt throughout the storage time. The supplementation of milk with bovine lactoferrin did not greatly affect the physical properties of the yogurt, though apo-lactoferrin slightly delayed the decrease of pH. This could be attributed to the partial inhibition observed on the growth of Streptococcus thermophilus. The integrity and immunoreactive concentration of lactoferrin, determined by Western blotting and noncompetitive ELISA, respectively, remained constant throughout the shelf life of yogurt.

  7. Effect of Total Inoculum Size Containing Lactobacillus acidophilus or Lactobacillus casei on Fermentation of Goat Milk

    Directory of Open Access Journals (Sweden)

    He Chen

    2015-02-01

    Full Text Available In order to obtain the optimum inoculum size of goat milk fermented by probiotics, the total inoculum size containing L. acidophilus or L. casei on pH, acidity and viable counts and sensory during fermentation were studied on the basis of S. thermophilus and L. bulgaricus as starter cultures. The results showed as follows: the optimum inoculum size of L. acidophilus or L. casei were all 7% and goat milk was fermented at 39°C for 4.5 h. The pH, acidity, the viable counts of L. acidophilus and the total viable counts were respectively 4.48, 91°T, 1.60×107 cfu/mL and 1.69×109 cfu/mL. The pH, acidity, the viable counts of L. casei and the total viable counts were respectively 4.38, 96°T, 2.80×108 cfu/mL and 2.20×109 cfu/mL.

  8. Structure and function of CarD, an essential mycobacterial transcription factor

    Science.gov (United States)

    Srivastava, Devendra B.; Leon, Katherine; Osmundson, Joseph; Garner, Ashley L.; Weiss, Leslie A.; Westblade, Lars F.; Glickman, Michael S.; Landick, Robert; Darst, Seth A.; Stallings, Christina L.; Campbell, Elizabeth A.

    2013-01-01

    CarD, an essential transcription regulator in Mycobacterium tuberculosis, directly interacts with the RNA polymerase (RNAP). We used a combination of in vivo and in vitro approaches to establish that CarD is a global regulator that stimulates the formation of RNAP-holoenzyme open promoter (RPo) complexes. We determined the X-ray crystal structure of Thermus thermophilus CarD, allowing us to generate a structural model of the CarD/RPo complex. On the basis of our structural and functional analyses, we propose that CarD functions by forming protein/protein and protein/DNA interactions that bridge the RNAP to the promoter DNA. CarD appears poised to interact with a DNA structure uniquely presented by the RPo: the splayed minor groove at the double-stranded/single-stranded DNA junction at the upstream edge of the transcription bubble. Thus, CarD uses an unusual mechanism for regulating transcription, sensing the DNA conformation where transcription bubble formation initiates. PMID:23858468

  9. Study on the processing of chaenoneles lagenoria juice fermented by lactic acid bacteria%木瓜乳酸发酵饮料的工艺研究

    Institute of Scientific and Technical Information of China (English)

    谢主兰; 吴文龙; 雷晓凌

    2001-01-01

    Using chaenoneles lagenoria as main material to extract its juice to be fermented by lactic acid bacteria, the optimum fermenting technical condition was determined by orthogonal experiment. The result showed that the optimum density of chaenoneles lagenoria juice 50% ~ 60%, the optimum scale of L. bulgaricus: Str. thermophilus 1: 1, inoculation 4%, fermenting temperature 42℃ ,the first fermenting time 6~ 8 hours. The fermented drinks was stable,delicious,with optimum sweetness and sourness.%对以木瓜为原料提取的木瓜浆进行乳酸发酵,采用正交试验法优选出最佳发酵条件。结果表明,木瓜浆浓度50%~60%,保加利亚乳杆菌:嗜热链球菌最适比例为1:1,接种量4%,发酵温度42℃,前发酵时间6~8h,研制的木瓜乳酸发酵饮料组织均匀,口感细腻,甜酸适度。

  10. Evaluation of soymilk fermentation with a lactic culture

    Directory of Open Access Journals (Sweden)

    Martha Cecilia Quicazán

    2011-12-01

    Full Text Available Soymilk, the protein slurry extracted in water from soybeans, obtained by means of a process tested previously at ICTA (the National University of Colombia's Institute of Food Science and Technology, was fermented by using a thermophyllic lactic culture consisting of L delbrueckii ss. bulgaricus, L. delbrueckii ss. lactis and S. salivarius ss. thermophilus. The soymilk composition was standardised (before fermentation, regarding solids and protein contení, by means of Brix0 as process variable. Soymilk was fermented by applying those same basic operations followed in cow milk fermentation. Acidification was assessed by evaluating pH, titrable acidity and organic acid production during the process by HPLC in an ionic exclusion column. Reologyc property modification was studied and compared with that for cow milk. It was proved that, despite the absence of lactose as substrate, soymilk acidification during this process can be explained by lactic acid production and that soymilk solid content influences acid production and changes in viscosity. 

  11. Improving Galacto-Oligosaccharide Content in the Production of Lactose-Reduced Yogurt

    Directory of Open Access Journals (Sweden)

    André Rosa Martins

    2014-11-01

    Full Text Available In a lactic fermentation process with probiotic microorganisms and the simultaneous addition of - galactosidase, the reduction of lactose content and the formation of galacto-oligosaccharides were evaluated. The fermentation was promoted by lactic culture containing two probiotic microorganisms, Bifidobacterium animalis and Lactobacillus acidophilus, associated with the typical microorganisms of yogurt, Lactobacillus bulgaricus and Streptococcus thermophilus. An enzymatic preparation containing -galactosidases from Kluyveromyces lactis and Aspergillus niger was used. A central composite rotational design (CCRD and a total of 10 assays (22 assays plus axial points and two replicates at the central point were conducted in order to evaluate the effects of enzyme concentration and the time of addition of the enzyme. Based on an experimental design, empirical models for the final lactose concentration and GOS concentration were proposed. The following conditions were established in order to maximize GOS concentration: enzyme concentration of 0.44 g/L and enzyme addition after 90 min from the beginning of fermentation. In these conditions a ten-fold increase in GOS concentration and a four-fold decrease in lactose concentration were observed in comparison with fermentation without enzyme addition.

  12. Complete sequencing and pan-genomic analysis of Lactobacillus delbrueckii subsp. bulgaricus reveal its genetic basis for industrial yogurt production.

    Directory of Open Access Journals (Sweden)

    Pei Hao

    Full Text Available Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus is an important species of Lactic Acid Bacteria (LAB used for cheese and yogurt fermentation. The genome of Lb. bulgaricus 2038, an industrial strain mainly used for yogurt production, was completely sequenced and compared against the other two ATCC collection strains of the same subspecies. Specific physiological properties of strain 2038, such as lysine biosynthesis, formate production, aspartate-related carbon-skeleton intermediate metabolism, unique EPS synthesis and efficient DNA restriction/modification systems, are all different from those of the collection strains that might benefit the industrial production of yogurt. Other common features shared by Lb. bulgaricus strains, such as efficient protocooperation with Streptococcus thermophilus and lactate production as well as well-equipped stress tolerance mechanisms may account for it being selected originally for yogurt fermentation industry. Multiple lines of evidence suggested that Lb. bulgaricus 2038 was genetically closer to the common ancestor of the subspecies than the other two sequenced collection strains, probably due to a strict industrial maintenance process for strain 2038 that might have halted its genome decay and sustained a gene network suitable for large scale yogurt production.

  13. Effect of using propionic acid bacteria as an adjunct culture in yogurt production.

    Science.gov (United States)

    Ekinci, F Y; Gurel, M

    2008-03-01

    Propionibacteria are able to produce a wide variety of food components beneficial to human health. In this study, yogurt was produced by using the adjunct starter cultures Propionibacterium jensenii B1264 and Propionibacterium thoenii (jensenii) P126. Although the total solids and protein contents of the yogurts did not show any significant differences, titratable acidity of the control sample (YC-380) remained lower than that of Propionibacterium spp.-supplemented yogurts during 15 d of storage. The yogurts produced by YC-380 + P126 cultures had the firmest structure (0.26 N). The highest acetaldehyde (29.35 mg/kg) content was obtained with yogurt made with YC-380 + P126 + B1264 on d 1. The addition of propionibacteria to yogurt did not have any negative effect on the counts of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus in yogurt. During the first week of storage, propionibacteria counts remained high, suggesting that yogurt provided a good environment for these organisms. This new product would provide not only beneficial health effects, but also a new alternative product to plain set-type yogurt.

  14. Enumeration of starter cultures during yogurt production using Petrifilm AC plates associated with acidified MRS and M17 broths.

    Science.gov (United States)

    Gonçalves, Marília M; Freitas, Rosangela; Nero, Luís A; Carvalho, Antônio F

    2009-05-01

    The efficiency of Petrifilm AC (3M Microbiology, St. Paul, MN, USA) associated with the broths M17 and de Mann-Rogosa-Sharpe (MRS) at pH 5.4 was evaluated to enumerate Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus during the yogurt production. Commercial and reference strains of these microorganisms were experimentally inoculated in nonfat milk and incubated at 42 degrees C for 4 h for yogurt production. At the moment of inoculation and after incubation, aliquots were collected, submitted to dilution using the broths M17 and MRS at pH 5.4, and plated for Strep. salivarius and Lb. bulgaricus enumeration according ISO 9232 and at Petrifilm AC plates, respectively. M17 plates were incubated at 42 degrees C, and MRS plates were incubated at 35 degrees C under anaerobiosis. After 48 h, the formed colonies were enumerated and the counts were compared by correlation and analysis of variance (Pyogurt production, with slight interferences due to the acidity of MRS at the moment of inoculation, and due to the acidity of yogurt at the end of fermentation process. It was also observed that the MRS at pH 5.4 was not sufficiently selective for Lb. delbrueckii enumeration, despite it is indicated by the official protocol from ISO 9232.

  15. 凝固型紫红薯酸奶制备工艺的研究%Production technology of solidified purple sweet potato yogurt

    Institute of Scientific and Technical Information of China (English)

    邓锦坚; 刘唤明

    2011-01-01

    The solidified purple sweet potato yogurt was fermented by Lactobacillus bulgaricus and Streptococcus thermophilus in the paper using purple sweet potato, defatted milk powder and sugar as raw materials.The optimal fermentation conditions were obtained by single factors and orthogonal experiments as follows: the mass ratio of purple sweet potato to water 2:8, sugar 8%, inoculum 4% and fermentation time 6h.Under these conditions, the solidified purple sweet potato yogurt was rich in anthocyanin.%以紫红薯、脱脂奶粉和白糖为原料,采用保加利亚乳杆菌和嗜热链球菌发酵研制凝固型紫红薯酸奶.通过单因素试验验和正交试验优化,确定了凝固型紫红薯酸奶的制备工艺.试验表明,最佳紫红薯酸奶发酵条件为紫红薯与水按2:8的质量比、8%白砂糖、接种量4%及发酵时间6h,可生产出富含花青素的凝固型紫红薯酸奶.

  16. 马铃薯酸奶生产工艺优化%Process Optimization for the Development of Potato Yogurt

    Institute of Scientific and Technical Information of China (English)

    高杨

    2012-01-01

    以马铃薯和脱脂奶粉为主要原料,利用保加利亚乳杆菌和嗜热链球菌组成的混合发酵剂进行乳酸发酵。以感官评价为考察指标,通过正交试验研究确定马铃薯酸奶的最佳发酵工艺参数为:白砂糖加入量8%、发酵时间6h、发酵温度43℃。此工艺制备的马铃薯酸奶,色泽均匀,组织状态较好,口感细腻,符合标准要求。%The water left over from cooking potato and milk powder were used mainly for yogurt production by fermentation with mixed starter cultures of Lactobacillus bulgaria and Streptococcus thermophilus. The optimal fermentation parameters were 8% of white sugar, 6 h of fermentation time and 43 °C of fermentation temperature as determined using orthogonal array design for maximizing sensory evaluation score. Yogurt with a uniform color, a good texture, and a smooth taste was obtained under these parameters. Which could meet the requirements of relevant standards.

  17. Complete sequencing and pan-genomic analysis of Lactobacillus delbrueckii subsp. bulgaricus reveal its genetic basis for industrial yogurt production.

    Science.gov (United States)

    Hao, Pei; Zheng, Huajun; Yu, Yao; Ding, Guohui; Gu, Wenyi; Chen, Shuting; Yu, Zhonghao; Ren, Shuangxi; Oda, Munehiro; Konno, Tomonobu; Wang, Shengyue; Li, Xuan; Ji, Zai-Si; Zhao, Guoping

    2011-01-17

    Lactobacillus delbrueckii subsp. bulgaricus (Lb. bulgaricus) is an important species of Lactic Acid Bacteria (LAB) used for cheese and yogurt fermentation. The genome of Lb. bulgaricus 2038, an industrial strain mainly used for yogurt production, was completely sequenced and compared against the other two ATCC collection strains of the same subspecies. Specific physiological properties of strain 2038, such as lysine biosynthesis, formate production, aspartate-related carbon-skeleton intermediate metabolism, unique EPS synthesis and efficient DNA restriction/modification systems, are all different from those of the collection strains that might benefit the industrial production of yogurt. Other common features shared by Lb. bulgaricus strains, such as efficient protocooperation with Streptococcus thermophilus and lactate production as well as well-equipped stress tolerance mechanisms may account for it being selected originally for yogurt fermentation industry. Multiple lines of evidence suggested that Lb. bulgaricus 2038 was genetically closer to the common ancestor of the subspecies than the other two sequenced collection strains, probably due to a strict industrial maintenance process for strain 2038 that might have halted its genome decay and sustained a gene network suitable for large scale yogurt production.

  18. A method for manufacturing superior set yogurt under reduced oxygen conditions.

    Science.gov (United States)

    Horiuchi, H; Inoue, N; Liu, E; Fukui, M; Sasaki, Y; Sasaki, T

    2009-09-01

    The yogurt starters Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus are well-known facultatively anaerobic bacteria that can grow in oxygenated environments. We found that they removed dissolved oxygen (DO) in a yogurt mix as the fermentation progressed and that they began to produce acid actively after the DO concentration in the yogurt mix was reduced to 0 mg/kg, suggesting that the DO retarded the production of acid. Yogurt fermentation was carried out at 43 or 37 degrees C both after the DO reduction treatment and without prior treatment. Nitrogen gas was mixed and dispersed into the yogurt mix after inoculation with yogurt starter culture to reduce the DO concentration in the yogurt mix. The treatment that reduced DO concentration in the yogurt mix to approximately 0 mg/kg beforehand caused the starter culture LB81 used in this study to enter into the exponential growth phase earlier. Furthermore, the combination of reduced DO concentration in the yogurt mix beforehand and incubation at a lower temperature (37 degrees C) resulted in a superior set yogurt with a smooth texture and strong curd structure.

  19. Structural basis for gene regulation by a B12-dependent photoreceptor

    Science.gov (United States)

    Jost, Marco; Fernández-Zapata, Jésus; Polanco, María Carmen; Ortiz-Guerrero, Juan Manuel; Chen, Percival Yang-Ting; Kang, Gyunghoon; Padmanabhan, S.; Elías-Arnanz, Montserrat; Drennan, Catherine L.

    2015-01-01

    Summary Photoreceptor proteins enable organisms to sense and respond to light. The newly discovered CarH-type photoreceptors use a vitamin B12 derivative, adenosylcobalamin, as the light-sensing chromophore to mediate light-dependent gene regulation. Here, we present crystal structures of Thermus thermophilus CarH in all three relevant states: in the dark, both free and bound to operator DNA, and after light exposure. These structures provide a visualization of how adenosylcobalamin mediates CarH tetramer formation in the dark, how this tetramer binds to the promoter −35 element to repress transcription, and how light exposure leads to a large-scale conformational change that activates transcription. In addition to the remarkable functional repurposing of adenosylcobalamin from an enzyme cofactor to a light sensor, we find that nature also repurposed two independent protein modules in assembling CarH. These results expand the biological role of vitamin B12 and provide fundamental insight into a new mode of light-dependent gene regulation. PMID:26416754

  20. Effect of the vitamin B12-binding protein haptocorrin present in human milk on a panel of commensal and pathogenic bacteria

    Directory of Open Access Journals (Sweden)

    Nexø Ebba

    2011-06-01

    Full Text Available Abstract Background Haptocorrin is a vitamin B12-binding protein present in high amounts in different body fluids including human milk. Haptocorrin has previously been shown to inhibit the growth of specific E. coli strains, and the aim of the present study was to elucidate whether the antibacterial properties of this protein may exert a general defense against pathogens and/or affect the composition of the developing microbiota in the gastrointestinal tracts of breastfed infants. Findings The present work was the first systematic study of the effect of haptocorrin on bacterial growth, and included 34 commensal and pathogenic bacteria to which infants are likely to be exposed. Well-diffusion assays addressing antibacterial effects were performed with human milk, haptocorrin-free human milk, porcine holo-haptocorrin (saturated with B-12 and human apo-haptocorrin (unsaturated. Human milk inhibited the growth of S. thermophilus and the pathogenic strains L. monocytogenes LO28, L. monocytogenes 4446 and L. monocytogenes 7291, but the inhibition could not be ascribed to haptocorrin. Human apo-haptocorrin inhibited the growth of only a single bacterial strain (Bifidobacterium breve, while porcine holo-haptocorrin did not show any inhibitory effect. Conclusions Our results suggest that haptocorrin does not have a general antibacterial activity, and thereby contradict the existing hypothesis implicating such an effect. The study contributes to the knowledge on the potential impact of breastfeeding on the establishment of a healthy microbiota in infants.