Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose

Journal of Dairy Science
Fatih OrtakciDonald J McMahon

Abstract

An obligatory heterofermentative lactic acid bacterium, Lactobacillus wasatchii sp. nov., isolated from gassy Cheddar cheese was studied for growth, gas formation, salt tolerance, and survival against pasteurization treatments at 63°C and 72°C. Initially, Lb. wasatchii was thought to use only ribose as a sugar source and we were interested in whether it could also utilize galactose. We conducted experiments to determine the rate and extent of growth and gas production in carbohydrate-restricted (CR) de Man, Rogosa, and Sharpe (MRS) medium under anaerobic conditions with various combinations of ribose and galactose at 12, 23, and 37°C, with 23°C being the optimum growth temperature of Lb. wasatchii among the 3 temperatures studied. When Lb. wasatchii was grown on ribose (0.1, 0.5, and 1%), maximum specific growth rates (µmax) within each temperature were similar. When galactose was the only sugar, compared with ribose, µmax was 2 to 4 times lower. At all temperatures, the highest final cell densities (optical density at 640 nm) of Lb. wasatchii were achieved in CR-MRS plus 1% ribose, 0.5% ribose and 0.5% galactose, or 1% ribose and 1% galactose. Similar µmax values and final cell densities were achieved when 50% of the ribose in...Continue Reading

References

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Aug 16, 2001·The Journal of Dairy Research·V Michel, F G Martley
Aug 9, 2005·Applied and Environmental Microbiology·Joanna KoortJohanna Björkroth
Sep 4, 2009·Physical Chemistry Chemical Physics : PCCP·Ruth Signorell, Allan Bertram
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Citations

Jul 16, 2016·Journal of Proteomics·Zhen WuJinxuan Cao
Jul 27, 2010·Journal of Dairy Science·N LacroixJ-C Vuillemard
Nov 21, 2017·Journal of Dairy Science·M E Johnson
Aug 5, 2020·Journal of Dairy Science·Donald J McMahonCraig J Oberg
Jul 27, 2021·Journal of Dairy Science·Craig ObergDonald McMahon

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