Behavior and viability of spontaneous oxidative stress-resistant Lactococcus lactis mutants in experimental fermented milk processing.
Previously, we isolated two strains of spontaneous oxidative (SpOx2 and SpOx3) stress mutants of Lactococcus lactis subsp cremoris. Herein, we compared these mutants to a parental wild-type strain (J60011) and a commercial starter in experimental fermented milk production. Total solid contents of milk and fermentation temperature both affected the acidification profile of the spontaneous oxidative stress-resistant L. lactis mutants during fermented milk production. Fermentation times to pH 4.7 ranged from 6.40 h (J60011) to 9.36 h (SpOx2); V(max) values were inversely proportional to fermentation time. Bacterial counts increased to above 8.50 log(10) cfu/mL. The counts of viable SpOx3 mutants were higher than those of the parental wild strain in all treatments. All fermented milk products showed post-fermentation acidification after 24 h of storage at 4 degrees C; they remained stable after one week of storage.
Oliveira
M N
MN
Departamento de Tecnologia Farmacêutica e Bioquímica, Universidade de São Paulo, São Paulo, SP, Brasil. monolive@usp.br
Almeida
K E
KE
Damin
M R
MR
Rochat
T
T
Gratadoux
J-J
JJ
Miyoshi
A
A
Langella
P
P
Azevedo
V
V
D000143:Acids; D000818:Animals; D015169:Colony Count, Microbial; D043302:Cultured Milk Products / Q000382:microbiology; D005285:Fermentation; D005511:Food Handling; D013294:Lactococcus lactis / Q000166:cytology*; D050296:Microbial Viability; D008892:Milk / Q000382:microbiology*; D009154:Mutation / Q000235:genetics*; D018384:Oxidative Stress; D013696:Temperature
D000143:Acids