Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage

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dc.contributor.authorOngol, Martin Patrick
dc.contributor.authorSawatari, Yuki
dc.contributor.authorEbina, Yoshiko
dc.contributor.authorSone, Teruo
dc.contributor.authorTanaka, Michiko
dc.contributor.authorTomita, Fusao
dc.contributor.authorYokota, Atsushi
dc.contributor.authorAsano, Kozo
dc.date.accessioned2022-07-07T14:01:33Z
dc.date.available2022-07-07T14:01:33Z
dc.date.issued2007
dc.description.abstractPersistent acid production by Lactobacillus delbrueckii subsp. bulgaricus during refrigerated storage is a major cause of reduced viability of probiotic strains such as Bifidobacterium breve in yoghurt. It was established that H+ -ATPase-defective mutants of lactic acid bacteria have reduced growth and metabolism in low pH environments. Therefore, the aim of this study was to evaluate inhibition of post-acidification and maintenance of B. breve viability in yoghurt fermented by L. delbrueckii subsp. bulgaricus mutants with reduced membrane-bound H+ -ATPase activity during refrigerated storage. Spontaneous neomycin mutants of L. delbrueckii subsp. bulgaricus that had a significantly (P≤0.05) reduced H+ -ATPase activity were successfully isolated. Yoghurt fermented using L. delbrueckii subsp. bulgaricus SBT0164 No. 55-1 (mutant) starter culture had markedly reduced post-acidification and maintained viability (≥108 CFU/ml) of both Bifidobacteruim breve JCM 1192T and Bifidobacteruim breve JCM 7017 during storage at 10 °C for 21 days. These results clearly showed that yoghurt fermented by mutants of L. delbrueckii subsp. bulgaricus with reduced membrane-bound H+ -ATPase activity has reduced post-acidification that prolongs viability of B. breve in yoghurt during refrigerated storage.en_US
dc.identifier.citationOngol, M. P., Sawatari, Y., Ebina, Y., Sone, T., Tanaka, M., Tomita, F., ... & Asano, K. (2007). Yoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+-ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storage. International journal of food microbiology, 116(3), 358-366.en_US
dc.identifier.otherdoi:10.1016/j.ijfoodmicro.2007.02.019
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/4174
dc.language.isoenen_US
dc.publisherInternational Journal of Food Microbiology 116 (2007) 358–366en_US
dc.subjectYoghurt fermenteden_US
dc.subjectLactobacillus delbrueckii subsp. bulgaricusen_US
dc.subjectH+ -ATPase-defective mutants exhibitsen_US
dc.subjectviabilityen_US
dc.subjectBifidobacterium breveen_US
dc.subjectstorageen_US
dc.titleYoghurt fermented by Lactobacillus delbrueckii subsp. bulgaricus H+ -ATPase-defective mutants exhibits enhanced viability of Bifidobacterium breve during storageen_US
dc.typeArticleen_US
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