Tryptophan Catabolism by Lactobacillus casei and Lactobacillus helveticus Cheese Flavor Adjuncts

The following lactic acid bacteria, when tested with the agar-well method, were able to hydrolyze tributyrin and triolein, but not soybean oil: Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Streptococcus thermophilus, Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus delbrueckii, Lactobacillus casei, Lactobacillus pentosus, and Lactobacillus brevis. Tributyrin only was hydrolyzed by Lactobacillus helveticus. Some free fatty acids were liberated by L. casei, L. delbrueckii, and S. thermophilus in soymilk (1.9% soybean lipids) and in MRS broth fortified with 2.0% soybean oil during a 14-day period of incubation. Although L. casei and L. delbrueckii were more active in soymilk than was S. thermophilus, they released about 10% of the amount of free fatty acids liberated by Candida lipolytica during a similar incubation period.

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Draft Genome Sequence of Lactobacillus casei DPC6800, an Isolate with the Potential to Diversify Flavor in Cheese

Genome Announcements ◽

10.1128/genomea.00063-16 ◽

2016 ◽

Vol 4 (2) ◽

Cited By ~ 2

Author(s):

Ewelina Stefanovic ◽

Aidan Casey ◽

Paul Cotter ◽

Daniel Cavanagh ◽

Gerald Fitzgerald ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacterium ◽

Genome Sequence ◽

Lactobacillus Casei ◽

Draft Genome ◽

Draft Genome Sequence ◽

Cheese Flavor

Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of cheeses. It is believed that strains of this species have a significant impact on the development of cheese flavor. The draft genome sequence of L. casei DPC6800, isolated from a semi-hard Dutch cheese, is reported.

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Comparative High-Density Microarray Analysis of Gene Expression during Growth of Lactobacillus helveticus in Milk versus Rich Culture Medium

Applied and Environmental Microbiology ◽

10.1128/aem.00005-07 ◽

2007 ◽

Vol 73 (8) ◽

pp. 2661-2672 ◽

Cited By ~ 67

Author(s):

Vladimir V. Smeianov ◽

Patrick Wechter ◽

Jeffery R. Broadbent ◽

Joanne E. Hughes ◽

Beatriz T. Rodríguez ◽

...

Keyword(s):

Genome Sequence ◽

De Novo ◽

Cell Envelope ◽

Draft Genome ◽

Skim Milk ◽

Defined Medium ◽

Lactobacillus Helveticus ◽

Draft Genome Sequence ◽

Sequence Contigs ◽

Cheese Flavor

ABSTRACT Lactobacillus helveticus CNRZ32 is used by the dairy industry to modulate cheese flavor. The compilation of a draft genome sequence for this strain allowed us to identify and completely sequence 168 genes potentially important for the growth of this organism in milk or for cheese flavor development. The primary aim of this study was to investigate the expression of these genes during growth in milk and MRS medium by using microarrays. Oligonucleotide probes against each of the completely sequenced genes were compiled on maskless photolithography-based DNA microarrays. Additionally, the entire draft genome sequence was used to produce tiled microarrays in which noninterrupted sequence contigs were covered by consecutive 24-mer probes and associated mismatch probe sets. Total RNA isolated from cells grown in skim milk or in MRS to mid-log phase was used as a template to synthesize cDNA, followed by Cy3 labeling and hybridization. An analysis of data from annotated gene probes identified 42 genes that were upregulated during the growth of CNRZ32 in milk (P < 0.05), and 25 of these genes showed upregulation after applying Bonferroni's adjustment. The tiled microarrays identified numerous additional genes that were upregulated in milk versus MRS. Collectively, array data showed the growth of CNRZ32 in milk-induced genes encoding cell-envelope proteinases, oligopeptide transporters, and endopeptidases as well as enzymes for lactose and cysteine pathways, de novo synthesis, and/or salvage pathways for purines and pyrimidines and other functions. Genes for a hypothetical phosphoserine utilization pathway were also differentially expressed. Preliminary experiments indicate that cheese-derived, phosphoserine-containing peptides increase growth rates of CNRZ32 in a chemically defined medium. These results suggest that phosphoserine is used as an energy source during the growth of L. helveticus CNRZ32.

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Effect of Auxiliary Starters on Quality of the Reduced Fat Mozzarella Cheese

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.393-395.678 ◽

2011 ◽

Vol 393-395 ◽

pp. 678-683

Author(s):

Hui Ping Liu ◽

Chun Ling Cao ◽

Ling Ji ◽

Yi Wen Xu ◽

Feng Ru Wei

Keyword(s):

Milk Fat ◽

Lactobacillus Casei ◽

Corn Oil ◽

Lactobacillus Helveticus ◽

Lactobacillus Bulgaricus ◽

Control Group ◽

Mozzarella Cheese ◽

Reduced Fat ◽

Fat Substitutes

The choice of strains directly relate to the yield of cheeses, the time of processing cheeses, their maturity time, flavors, and their functional characteristics. In this paper, the main strain used to make Mozzarella cheese was TCC-3, which contain Lactobacillus bulgaricus subsp. Thermophilus and Streptococcus thermophilic subsp. while the auxiliary starters we chose were Lactobacillus casei and Lactobacillus helveticus. The reduced fat Mozzarella cheese was made from partially skimmed milk(milk containing 18 g of milk-fat L-1) and 9 g corn oil W1/O/W2 multiple emulsions(stabilized by amidated carboxymethylcellulose (CMC)), which deviated greatly from previous fat substitutes, the control group cheese was made with TCC-3 only(0.23g / 5L milk). Through mixture experiment design, we got 9 different groups, which the proportion of the three cultures was different. Through comparing natures of the 9 groups, we concluded that, the group (TCC-3: 0.005%; Lactobacillus casei: 0.004%; Lactobacillus helveticus: 0%) was the best one in improving quality, because it not only increased species of flavor compounds, but also had a great help for functional properties such as stretchability, meltability and so on. Also we confirmed that lactobacillus helveticus was not suitable for auxiliary ferment in our research.

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Complete Genome Sequence for Lactobacillus helveticus CNRZ 32, an Industrial Cheese Starter and Cheese Flavor Adjunct

Genome Announcements ◽

10.1128/genomea.00590-13 ◽

2013 ◽

Vol 1 (4) ◽

Cited By ~ 13

Author(s):

J. R. Broadbent ◽

J. E. Hughes ◽

D. L. Welker ◽

T. A. Tompkins ◽

J. L. Steele

Keyword(s):

Genome Sequence ◽

Complete Genome Sequence ◽

Complete Genome ◽

Lactobacillus Helveticus ◽

Cheese Flavor

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Asociación del consumo de leche fermentada y la hipertensión arterial: una revisión sistemática

Población y Salud en Mesoamérica ◽

10.15517/psm.v0i0.35534 ◽

2018 ◽

Author(s):

Verónica Medina Pérez ◽

Claudia Nelly Orozco González ◽

Guadalupe Zúñiga Torres

Keyword(s):

Lactococcus Lactis ◽

Lactobacillus Casei ◽

Lactobacillus Helveticus ◽

Revisión Sistemática

El objetivo de este trabajo es identificar el consumo de leche fermentada en personas hipertensas en diferentes poblaciones a nivel internacional con el fin de conocer sus efectos sobre la presión arterial. Para la metodología, se realizó una búsqueda en la base de datos PubMed, en la que solo se incluyeron ensayos clínicos en humanos. Entre los resultados obtenidos se muestra que la fermentación más utilizada en las investigaciones fue a partir de Lactobacillus helveticus con tripeptidos bioactivos añadidos con Isoleucina-Prolina-Prolina y Valina-Prolina-Prolina (IPP y VPP); también se utilizaron leches fermentadas a partir de Lactobacillus casei strain Shirota (LcS), Lactobacillus planetarium A7, Lactococcus lactis YIT 2027, Lactobacillus casei TMC0409 y Streptococus thermophilus (TMC) 1543. Se observaron mejores beneficios en la disminución de presión arterial en aquellas intervenciones donde fueron utilizados los tripeptidos IPP y VPP.

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Suplementação com probióticos e depressão: estratégia terapêutica?

Revista de Ciências Médicas ◽

10.24220/2318-0897v28n1a4455 ◽

2019 ◽

Vol 28 (1) ◽

pp. 31

Author(s):

Ana Letícia Ferreira de Moraes ◽

Rosana Gomes Arruda Leite Bueno ◽

Marta Fuentes-Rojas ◽

Adriane Elisabete Costa Antunes

Keyword(s):

Lactobacillus Acidophilus ◽

Lactobacillus Casei ◽

Bifidobacterium Longum ◽

Bifidobacterium Bifidum ◽

Lactobacillus Helveticus ◽

Bifidobacterium Lactis

Evidências crescentes de que a microbiota intestinal pode influenciar no funcionamento do sistema nervoso central levaram à hipótese de que a suplementação com microrganismos chave pode ter um efeito positivo no tratamento da depressão. O objetivo desta revisão foi compilar dados da literatura científica sobre o impacto do uso de probióticos como estratégia terapêutica nos desfechos depressão e sintomas depressivos em humanos. As evidências compiladas nesta revisão indicam que a suplementação com probióticos apresenta potencial promissor como terapia adjuvante no tratamento dos sintomas associados ao transtorno de Depressão Maior e, principalmente, como ação preventiva de quadros depressivos em indivíduos saudáveis ou com depressão leve. O estado da arte aponta para o potencial efeito psicobiótico de determinadas culturas, tais como as espécies Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus helveticus, Bifidobacterium lactis, Bifidobacterium longum e Bifidobacterium bifidum recomendando-se para os próximos estudos a ênfase nas cepas específicas, dosagem e tempo de consumo para obtenção dos efeitos sobre o eixo intestino-cérebro.

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