Gene Expression Analysis of Yogurt Post-acidification in Lactobacillus delbrueckii subsp. bulgaricus

被引：0
|
作者：
Li C. [1 ]
Zhang G. [1 ]
Zhao Y. [1 ]
Lu H. [1 ]
Tian H. [1 ]
Luo Y. [2 ]
机构：
[1] Food Science and Technology College, Agricultural University of Hebei, Baoding, 071001, Hebei
[2] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
来源：
Journal of Chinese Institute of Food Science and Technology | 2018年 / 18卷 / 07期
关键词：
Lactobacillus delbrueckii subsp. bulgaricus; Post-acidification; Semi-quantitative RT-PCR; TpiA;
D O I：
10.16429/j.1009-7848.2018.07.031
中图分类号：
学科分类号：
摘要：
The proteins can be enzymatic hydrolysis into small molecules of nutrients which are easy absorbed by human by lactic acid bacteria in yoghurt. However the post-acidification of yogurt not only seriously affects the flavor, also greatly shortens the shelf life, which hinders the development of the yogurt industry in China. Previous studies indicated that controlling the growth of Lactobacillus delbrueckii subsp. bulgaricus in the late fermentation stage is the key to solve this problem. In this study, we detected the growth and characteristics of acid-producing of the model strain Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 cultivating in RSM. When the strain fermented in skim milk, the expression of the key genes in different fermentation periods was analyzed by the semi-quantitative RT-PCR technology. The tpiA gene was selected which expression level is significantly different and through over-expression of the gene, its function related to yogurt postacidification was explored. The results showed that most of the key genes were up-regulated or down-regulated by the effect of post-acidification, and over-expression of the tpiA gene affected the acid production and growth of the strain. © 2018, Editorial Office of Journal of CIFST. All right reserved.
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页码：256 / 262
页数：6
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