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Article: The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods

TitleThe potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods
Authors
Issue Date2017
PublisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/fm
Citation
Food Microbiology, 2017, v. 62, p. 178-187 How to Cite?
AbstractResidual lactose and galactose in fermented dairy foods leads to several industrial and health concerns. There is very little information pertaining to manufacture of fermented dairy foods that are low in lactose and galactose. In the present study, comparative genomic survey demonstrated the constant presence of chromosome-encoded tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group. Lactose/galactose utilization tests and β-galactosidase assay suggest that PTSGal system, PTSLac system and T6P pathway are major contributors for lactose/galactose catabolism in this group of organisms. In addition, it was found than lactose catabolism by Lb. casei group accumulated very limited galactose in the MRS-lactose medium and in reconstituted skim milk, whereas Streptococcus thermophilus and Lb. delbrueckii subsp. bulgaricus (Lb. bulgaricus) strains secreted high amount of galactose extracellularly. Moreover, co-culturing Lb. casei group with Str. thermophilus showed significant reduction in galactose content, while co-culturing Lb. casei group with Lb. bulgaricus showed significant reduction in lactose content but significant increase in galactose content in milk. Overall, the present study highlighted the potential of Lb. casei group for reducing galactose accumulation in fermented milks due to its species-specific T6P pathway.
Persistent Identifierhttp://hdl.handle.net/10722/238795
ISSN
2019 Impact Factor: 4.155
2015 SCImago Journal Rankings: 1.753
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorWu, Q-
dc.contributor.authorShah, N-
dc.date.accessioned2017-02-20T01:26:07Z-
dc.date.available2017-02-20T01:26:07Z-
dc.date.issued2017-
dc.identifier.citationFood Microbiology, 2017, v. 62, p. 178-187-
dc.identifier.issn0740-0020-
dc.identifier.urihttp://hdl.handle.net/10722/238795-
dc.description.abstractResidual lactose and galactose in fermented dairy foods leads to several industrial and health concerns. There is very little information pertaining to manufacture of fermented dairy foods that are low in lactose and galactose. In the present study, comparative genomic survey demonstrated the constant presence of chromosome-encoded tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group. Lactose/galactose utilization tests and β-galactosidase assay suggest that PTSGal system, PTSLac system and T6P pathway are major contributors for lactose/galactose catabolism in this group of organisms. In addition, it was found than lactose catabolism by Lb. casei group accumulated very limited galactose in the MRS-lactose medium and in reconstituted skim milk, whereas Streptococcus thermophilus and Lb. delbrueckii subsp. bulgaricus (Lb. bulgaricus) strains secreted high amount of galactose extracellularly. Moreover, co-culturing Lb. casei group with Str. thermophilus showed significant reduction in galactose content, while co-culturing Lb. casei group with Lb. bulgaricus showed significant reduction in lactose content but significant increase in galactose content in milk. Overall, the present study highlighted the potential of Lb. casei group for reducing galactose accumulation in fermented milks due to its species-specific T6P pathway.-
dc.languageeng-
dc.publisherAcademic Press. The Journal's web site is located at http://www.elsevier.com/locate/fm-
dc.relation.ispartofFood Microbiology-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.titleThe potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods-
dc.typeArticle-
dc.identifier.emailShah, N: npshah@hku.hk-
dc.identifier.authorityShah, N=rp01571-
dc.description.naturepreprint-
dc.identifier.doi10.1016/j.fm.2016.10.027-
dc.identifier.pmid27889146-
dc.identifier.hkuros271471-
dc.identifier.hkuros271623-
dc.identifier.volume62-
dc.identifier.spage178-
dc.identifier.epage187-
dc.identifier.isiWOS:000390499900025-
dc.publisher.placeUnited Kingdom-

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