Isolation of polyphosphate-accumulating lactic acid bacteria from natural whey starters

被引：0
|
作者：
Aprea, G
Mullan, WMA
Mullan, A
Murru, N
Tozzi, M
Cortesi, ML
机构：
[1] Fac Vet Med, Dept Zootech Sci & Food Inspect, I-80137 Naples, Italy
[2] Coll Agr Food & Rural Enterprise, Cookstown BT80 9AA, Tyrone, North Ireland
[3] Queens Univ Belfast, Dept Food Sci, Belfast BT9 5PX, Antrim, North Ireland
[4] Queens Univ Belfast, Sch Biol & Biochem, Belfast BT9 7BL, Antrim, North Ireland
[5] Queens Univ Belfast, Questor Ctr, Belfast BT9 7BL, Antrim, North Ireland
来源：
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 2005年 / 60卷 / 03期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Natural water-buffalo whey starters are used in the manufacture of Mozzarella cheese in Southern Italy. Microscopic examination of 12 commercial whey starters revealed high concentrations of lactic acid bacteria, in particular lactobacilli, containing inclusion bodies. Differential staining techniques revealed that the inclusion bodies contained high concentrations of polyphosphate (polyP). Because of the potential role of polyP in intracellular pH control, the presence of this polymer in starter bacteria may be an environmental adaptation to the typical high acidity storage conditions of natural starters.
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页码：256 / 258
页数：3
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