Streptococcus thermophilus strains: Multifunctional lactic acid bacteria

被引：145
作者：
Iyer, Ramya [1 ]
Tomar, S. K. [1 ]
Maheswari, T. Uma [1 ]
Singh, Rameshwar [1 ]
机构：
[1] Natl Dairy Res Inst, Dairy Microbiol Div, Karnal 132001, Haryana, India
来源：
INTERNATIONAL DAIRY JOURNAL | 2010年 / 20卷 / 03期
关键词：
DELBRUECKII SUBSP BULGARICUS; IN-VITRO; GASTROINTESTINAL TRANSIT; FERMENTATION KINETICS; PROBIOTIC BACTERIA; UREASE BIOGENESIS; FOLATE PRODUCTION; STARTER CULTURES; VOICE PROSTHESES; FUNCTIONAL FOOD;
D O I：
10.1016/j.idairyj.2009.10.005
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Streptococcus thermophilus has "Generally Recognized as Safe" status and is extensively used for the manufacture of several important fermented dairy foods, including yoghurt and some cheese varieties (Swiss, Limburger, Brick). S. thermophilus also has a number of functional activities Such as production of extracellular polysaccharides, bacteriocins and vitamins. In addition, it also has potential as a probiotic, as demonstrated by various health effects, transient Survival, and moderate adherence in the gastrointestinal tract. Therefore, the natural diversity among S. thermophilus strains with respect to their capacity to produce different metabolites has the potential to be exploited beyond fermentation for lactic acid production. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码：133 / 141
页数：9
相关论文
共 110 条
  • [1] Yogurt and gut function
    Adolfsson, O
    Meydani, SN
    Russell, RM
    [J]. AMERICAN JOURNAL OF CLINICAL NUTRITION, 2004, 80 (02) : 245 - 256
  • [2] Purification and characterization of thermophilin T, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0040
    Aktypis, A
    Kalantzopoulos, G
    Huis in't Veld, JHJ
    ten Brink, B
    [J]. JOURNAL OF APPLIED MICROBIOLOGY, 1998, 84 (04) : 568 - 576
  • [3] Ames Bruce N., 1999, Food Science and Agricultural Chemistry, V1, P1
  • [4] Aspartate biosynthesis is essential for the growth of Streptococcus thermophilus in milk, and aspartate availability modulates the level of urease activity
    Arioli, Stefania
    Monnet, Christophe
    Guglielmetti, Simone
    Parini, Carlo
    De Noni, Ivano
    Hogenboom, Johannes
    Halami, Prakash M.
    Mora, Diego
    [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 2007, 73 (18) : 5789 - 5796
  • [5] Application of exopolysaccharide-producing cultures in reduced-fat Cheddar cheese: Texture and melting properties
    Awad, S
    Hassan, AN
    Muthukumarappan, K
    [J]. JOURNAL OF DAIRY SCIENCE, 2005, 88 (12) : 4204 - 4213
  • [6] BOJRAB G, 2001, Patent No. 1777794
  • [7] Complete sequence and comparative genome analysis of the dairy bacterium Streptococcus thermophilus
    Bolotin, A
    Quinquis, B
    Renault, P
    Sorokin, A
    Ehrlich, SD
    Kulakauskas, S
    Lapidus, A
    Goltsman, E
    Mazur, M
    Pusch, GD
    Fonstein, M
    Overbeek, R
    Kyprides, N
    Purnelle, B
    Prozzi, D
    Ngui, K
    Masuy, D
    Hancy, F
    Burteau, S
    Boutry, M
    Delcour, J
    Goffeau, A
    Hols, P
    [J]. NATURE BIOTECHNOLOGY, 2004, 22 (12) : 1554 - 1558
  • [8] Are horizontal transfers involved in the evolution of the Streptococcus thermophilus exopolysaccharide synthesis loci?
    Bourgoin, F
    Pluvinet, A
    Gintz, B
    Decaris, B
    Guédon, G
    [J]. GENE, 1999, 233 (1-2) : 151 - 161
  • [9] PCR detection of Bifidobacterium strains and Streptococcus thermophilus in feces of human subjects after oral bacteriotherapy and yogurt consumption
    Brigidi, P
    Swennen, E
    Vitali, B
    Rossi, M
    Matteuzzi, D
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2003, 81 (03) : 203 - 209
  • [10] Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus:: A review
    Broadbent, JR
    McMahon, DJ
    Welker, DL
    Oberg, CJ
    Moineau, S
    [J]. JOURNAL OF DAIRY SCIENCE, 2003, 86 (02) : 407 - 423
12345678910