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首页> 外文期刊>Food microbiology >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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The potential of species-specific tagatose-6-phosphate (T6P) pathway in Lactobacillus casei group for galactose reduction in fermented dairy foods

机译：干酪乳杆菌组中特定于物种的6-磷酸塔格糖（T6P）途径在发酵乳制品中减少半乳糖的潜力

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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/galac-tose utilization tests and β-galactosidase assay suggest that PTS~(Gal) system, PTS~(Lac) 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.
机译：发酵乳制品中残留的乳糖和半乳糖导致了一些工业和健康问题。关于乳糖和半乳糖含量低的发酵乳制品生产的信息很少。在本研究中，比较基因组调查表明，干酪乳杆菌组中染色体编码的6-磷酸塔格糖（T6P）通路一直存在。乳糖/半乳糖利用试验和β-半乳糖苷酶测定结果表明，PTS〜（Gal）系统，PTS〜（Lac）系统和T6P途径是这类生物中乳糖/半乳糖分解代谢的主要贡献者。另外，还发现由Lb比乳糖分解代谢。酪蛋白组在MRS乳糖培养基和重组脱脂乳中积累了非常有限的半乳糖，而嗜热链球菌和Lb则积累了半乳糖。德尔布吕克亚种保加利亚（Lb. bulgaricus）菌株在细胞外分泌大量半乳糖。此外，共同培养Lb。凯西集团与Str。嗜热菌在联合培养Lb时显示出半乳糖含量的显着降低。酪蛋白组含Lb。保加利亚牛乳中乳糖含量显着降低，但半乳糖含量显着提高。总体而言，本研究突出了Lb的潜力。酪蛋白组可通过其种特异性T6P途径减少发酵乳中半乳糖的积累。

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