Screening of Lactobacillus delbruekii Subsp. Bulgaricus with Weak Post-Acidification Capacity by Natural and Induced Mutation

Abstract:

To derive new starter culture strains with weak post-acidification capacity, Lactobacillus delbruekii subsp. bulgaricus LY were screened by natural screening and inducing screening treated with ultraviolet and diethyl sulfate. Then treated strains were inoculated into low pH MRS medium and skim milk at 37°C for 24h, respectively. The mutants that could grow in skim milk but did not grow in low pH MRS medium were selected strains with weak post-acidification capacity. The mutants were preserved and their generation stabilities were tested. The natural screening, diethyl sulfate and ultraviolet treated mutants showed 5.1%, 5.9% and 11.9% lower post-acidification capacity than original strain at 25°C, respectively. The mutants showed genetically stable post-acidification capacity.

• Periodical: Advanced Materials Research (Volumes 393-395)
• Pages: 1417-1420
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.393-395.1417
• Online since: November 2011
• Authors: Shuang Zhang, Lan Wei Zhang, Xue Han
• Keywords: Diethyl Sulfate, LAB, Post-Acidification, Ultraviolet, Yogurt

References

[1] Ekinci, F. Y., and M. Gurel: Journal of Dairy Science Vol. 91(2008), p.892–899.

[2] Elli, M., M. L. Callegari, S. Ferrari, E. Bessi et al: Applied and Environment Microbiology Vol. 72(2006), p.5113–5117.

[3] E. J. Aguirre-Ezkauriatza, M. G. Galarza-González: Journal of Dairy Science Vol. 91(2008), p.4454–4465.

[4] Begona DE, Ancos, M. Pilar Cano, Rosario G: International Dairy Journal Vol. 10(2000), p. l05-111.

[5] Basim Abu-Jdayil, Hazim Mohameed: Journal of Food Engineering Vol. 52(2002), pp.359-365.

[6] K. Kailasapathy: LWT-Food Science Technology Vol. 39(2006), pp.1221-1227.

[7] Lubber S, Decourcelle N, Vallet N et al.: Vol. 52(2004), pp.3077-3082.

[8] Martin N C, Skokanova J, Latrille E et a1.: Journal of Sensory Studies Vol. 14(1999), p.139-l60.

[9] Vinderola CG, Bailo N, REINHEIMER JA. : Food Research International Vol. 33(2000), pp.97-102.

[10] Donkor O N, Henriksson A, Vasiljevica T et a1.: International Dairy Journal Vol. 16(2006), pp.1181-1189.

[11] Q.Q. Guo, L.W. Zhang: Food and Fermentation Industries Vol. 27(2001), pp.81-84, in Chinese.

[12] European Council Directive, 1990. Council Directive 90/220/EEC: Official Journal L 117, 15–27 (8. 5. 1990).

[13] European Council Directive, 2001. Council Directive 2001/18/EC: Official Journal L 106, 1–39 (17. 4. 2001).

[14] Sudheerks, Syed UA, Ashok P.: Process Biochem Vol. 41 (2006), pp.991-1000.

[15] F.X. Lv, Z.X. Lu: Food Science Vol. 26 (2005), pp.134-136, in Chinese.

[16] X.J. Sun, T.T. Zhu: Journal of Habin Institute of Technology Vol. 37(2005), pp.1376-1393, in Chinese.