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- Publisher Website: 10.1016/j.fm.2016.10.027
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- PMID: 27889146
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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
Title | The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods |
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Authors | |
Keywords | Comparative genomics Galactose catabolism Lactobacillus casei group Phosphotransferase system Tagatose-6-phosphate pathway |
Issue Date | 2017 |
Publisher | Academic 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? |
Abstract | Residual 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 Identifier | http://hdl.handle.net/10722/238795 |
ISSN | 2023 Impact Factor: 4.5 2023 SCImago Journal Rankings: 1.026 |
ISI Accession Number ID |
DC Field | Value | Language |
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dc.contributor.author | Wu, Q | - |
dc.contributor.author | Shah, N | - |
dc.date.accessioned | 2017-02-20T01:26:07Z | - |
dc.date.available | 2017-02-20T01:26:07Z | - |
dc.date.issued | 2017 | - |
dc.identifier.citation | Food Microbiology, 2017, v. 62, p. 178-187 | - |
dc.identifier.issn | 0740-0020 | - |
dc.identifier.uri | http://hdl.handle.net/10722/238795 | - |
dc.description.abstract | Residual 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.language | eng | - |
dc.publisher | Academic Press. The Journal's web site is located at http://www.elsevier.com/locate/fm | - |
dc.relation.ispartof | Food Microbiology | - |
dc.rights | This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. | - |
dc.subject | Comparative genomics | - |
dc.subject | Galactose catabolism | - |
dc.subject | Lactobacillus casei group | - |
dc.subject | Phosphotransferase system | - |
dc.subject | Tagatose-6-phosphate pathway | - |
dc.title | The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods | - |
dc.type | Article | - |
dc.identifier.email | Shah, N: npshah@hku.hk | - |
dc.identifier.authority | Shah, N=rp01571 | - |
dc.description.nature | preprint | - |
dc.identifier.doi | 10.1016/j.fm.2016.10.027 | - |
dc.identifier.pmid | 27889146 | - |
dc.identifier.scopus | eid_2-s2.0-84992035708 | - |
dc.identifier.hkuros | 271471 | - |
dc.identifier.hkuros | 271623 | - |
dc.identifier.volume | 62 | - |
dc.identifier.spage | 178 | - |
dc.identifier.epage | 187 | - |
dc.identifier.isi | WOS:000390499900025 | - |
dc.publisher.place | United Kingdom | - |
dc.identifier.issnl | 0740-0020 | - |