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Isolation and characterisation of a L actobacillus delbrueckii subsp. bulgaricus mutant with low H + ‐ ATP ase activity
Author(s) -
Dan Tong,
Chen Yongfu,
Chen Xia,
Sun Chunling,
Wang Xueni,
Wang Junguo,
Zhang Heping
Publication year - 2015
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12228
Subject(s) - lactobacillus delbrueckii subsp. bulgaricus , lactobacillus , fermentation , lactic acid , palatability , chemistry , mutant , food science , biochemistry , lactobacillaceae , biology , chromatography , bacteria , gene , genetics
L actobacillus delbrueckii subsp. bulgaricus is an acid‐tolerant species used in yoghurt production and considered important in postacidification reductions in palatability of yoghurt during storage. In this study, a variant ( ND 06‐2) of L. delbrueckii subsp. bulgaricus ND 06 was selected using neomycin sulphate. ND 06‐2 exhibited sensitivity to acids and lower H + ‐ ATP ase activity compared with ND 06. High‐pressure liquid chromatography ( HPLC ) was used to demonstrate that the capacity of ND 06‐2 to produce lactic acid was significantly lower than for ND 06 during fermentation or storage. These results suggest that the L. delbrueckii subsp. bulgaricus variant could be used in yoghurt starters and have a lower tendency to cause postacidification.