Influence of Different Sterilization Conditions on the Growth and Exopolysaccharide of <i>Streptococcus thermophilus</i>and Co-Cultivation with <i>Lactobacillus delbrueckii</i>subsp. <i>bulgaricus</i>OLL1073R-1  

作　　者：Junko Nishimura Seiya Makino Katsunori Kimura Emiko Isogai Tadao Saito 

机构地区：[1]Laboratory of Nutrition and Life Sciences, Department of Biotechnology and Environmental Engineering, Faculty of Engineering, Hachinohe Institute of Technology, Hachinohe, Japan [2]Laboratory of Animal Products Chemistry, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan [3]Food Science Research Labs., Meiji Co. Ltd., Odawara, Japan [4]Laboratory of Animal Microbiology, Graduate School of Agricultural Science, Tohoku University, Sendai, Japan

出　　处：《Advances in Microbiology》2015年第11期760-767,共8页微生物学（英文）

摘　　要：The sterilization conditions between experiment and dairy industrial level are different and concern about influence on product’s qualities. In this study, the fermentation properties of Streptococcus thermophilus, alone and in combination with Lactobacillus delbrueckii subsp. bulgaricus, were evaluated in skim milk that had been subjected to distinct sterilization conditions. Growth, organic acid generation, and EPS production were determined using pasteurized or autoclaved milk. When S. thermophilus was cultivated in pasteurized skim milk, the growth was strain-dependent. On the other hand, growth of S. thermophilus was accelerated in autoclaved milk. Exocellular polysaccharide (EPS) production by L. bulgaricus was not affected by the combination of S. thermophilus strains. Thus, we observed that yogurt fermented by L. bulgaricus was minimally affected by the combination of S. thermophilus strains;growth of L. bulgaricus was maintained under the constant environment. These results should facilitate the development of fermented milk produced from L. bulgaricus in the dairy industry.The sterilization conditions between experiment and dairy industrial level are different and concern about influence on product’s qualities. In this study, the fermentation properties of Streptococcus thermophilus, alone and in combination with Lactobacillus delbrueckii subsp. bulgaricus, were evaluated in skim milk that had been subjected to distinct sterilization conditions. Growth, organic acid generation, and EPS production were determined using pasteurized or autoclaved milk. When S. thermophilus was cultivated in pasteurized skim milk, the growth was strain-dependent. On the other hand, growth of S. thermophilus was accelerated in autoclaved milk. Exocellular polysaccharide (EPS) production by L. bulgaricus was not affected by the combination of S. thermophilus strains. Thus, we observed that yogurt fermented by L. bulgaricus was minimally affected by the combination of S. thermophilus strains;growth of L. bulgaricus was maintained under the constant environment. These results should facilitate the development of fermented milk produced from L. bulgaricus in the dairy industry.

关 键 词：Streptococcus thermophilus Lactobacillus delbrueckii subsp. BULGARICUS Sterilization Formic Acid EXOPOLYSACCHARIDE 

分 类 号：R73[医药卫生—肿瘤]