Isolation and characterisation of a Lactobacillus delbrueckii subsp. bulgaricus mutant with low H+‐ATPase activity |
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| Authors: | Tong Dan Yongfu Chen Xia Chen Chunling Sun Xueni Wang Junguo Wang Heping Zhang |
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| Affiliation: | Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China |
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| Abstract: | Lactobacillus 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 (ND06‐2) of L. delbrueckii subsp. bulgaricus ND06 was selected using neomycin sulphate. ND06‐2 exhibited sensitivity to acids and lower H+‐ATPase activity compared with ND06. High‐pressure liquid chromatography (HPLC) was used to demonstrate that the capacity of ND06‐2 to produce lactic acid was significantly lower than for ND06 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. |
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| Keywords: | Lactobacillus delbrueckii subsp. bulgaricus H+‐ATPase High‐pressure liquid chromatography (HPLC) Variant Neomycin sulphate |
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