Enhancing the oxidative resistance of yoghurt starter bacteria with heterologous catalase expression in Streptococcus thermophilus
During yoghurt fermentation, the starter bacteria often suffer oxidative damage. In this study, a heme-dependent catalase gene (katE) was isolated from Lactobacillus brevis ATCC 367 and transferred into Streptococcus thermophilus ST5. The functional expression of katE in S. thermophilus ST5 resulted...
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| Veröffentlicht in: | International dairy journal 2013-06, Vol.30 (2), p.68-72 |
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| creator | Fu, Longyun Kong, Jian Sun, Zhilan Zhang, Li Zhang, Xia Guo, Tingting |
| description | During yoghurt fermentation, the starter bacteria often suffer oxidative damage. In this study, a heme-dependent catalase gene (katE) was isolated from Lactobacillus brevis ATCC 367 and transferred into Streptococcus thermophilus ST5. The functional expression of katE in S. thermophilus ST5 resulted in enhanced oxidative stress resistance. The survival of cells in the exponential and stationary growth phases increased 52- and 143-fold, respectively, after short-term H2O2 exposure. The long-term survival rate was also significantly improved under aerobic conditions. Furthermore, the katE expression in S. thermophilus ST5 was beneficial to Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 co-cultured in milk. The survival rates of Lb. delbrueckii subsp. bulgaricus ATCC 11842 after short-term H2O2 exposure increased 18- and 127-fold during the exponential and stationary phases, respectively. The catalase expressed in S. thermophilus eliminated H2O2 efficiently, thereby protecting the yoghurt starter bacteria from oxidative damage. |
| doi_str_mv | 10.1016/j.idairyj.2012.11.012 |
| format | Article |
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In this study, a heme-dependent catalase gene (katE) was isolated from Lactobacillus brevis ATCC 367 and transferred into Streptococcus thermophilus ST5. The functional expression of katE in S. thermophilus ST5 resulted in enhanced oxidative stress resistance. The survival of cells in the exponential and stationary growth phases increased 52- and 143-fold, respectively, after short-term H2O2 exposure. The long-term survival rate was also significantly improved under aerobic conditions. Furthermore, the katE expression in S. thermophilus ST5 was beneficial to Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 co-cultured in milk. The survival rates of Lb. delbrueckii subsp. bulgaricus ATCC 11842 after short-term H2O2 exposure increased 18- and 127-fold during the exponential and stationary phases, respectively. The catalase expressed in S. thermophilus eliminated H2O2 efficiently, thereby protecting the yoghurt starter bacteria from oxidative damage.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2012.11.012</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Aerobic conditions ; catalase ; cultured milk starters ; fermentation ; genes ; Lactobacillus brevis ; Lactobacillus delbrueckii subsp. bulgaricus ; milk ; oxidative stress ; Streptococcus thermophilus ; stress tolerance ; survival rate ; yogurt</subject><ispartof>International dairy journal, 2013-06, Vol.30 (2), p.68-72</ispartof><rights>2013 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c366t-b7ea11a11e25ef288ee8662051e4137a5affa8604881394a6bc5d91fbc9383513</citedby><cites>FETCH-LOGICAL-c366t-b7ea11a11e25ef288ee8662051e4137a5affa8604881394a6bc5d91fbc9383513</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0958694612002695$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Fu, Longyun</creatorcontrib><creatorcontrib>Kong, Jian</creatorcontrib><creatorcontrib>Sun, Zhilan</creatorcontrib><creatorcontrib>Zhang, Li</creatorcontrib><creatorcontrib>Zhang, Xia</creatorcontrib><creatorcontrib>Guo, Tingting</creatorcontrib><title>Enhancing the oxidative resistance of yoghurt starter bacteria with heterologous catalase expression in Streptococcus thermophilus</title><title>International dairy journal</title><description>During yoghurt fermentation, the starter bacteria often suffer oxidative damage. In this study, a heme-dependent catalase gene (katE) was isolated from Lactobacillus brevis ATCC 367 and transferred into Streptococcus thermophilus ST5. The functional expression of katE in S. thermophilus ST5 resulted in enhanced oxidative stress resistance. The survival of cells in the exponential and stationary growth phases increased 52- and 143-fold, respectively, after short-term H2O2 exposure. The long-term survival rate was also significantly improved under aerobic conditions. Furthermore, the katE expression in S. thermophilus ST5 was beneficial to Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 co-cultured in milk. The survival rates of Lb. delbrueckii subsp. bulgaricus ATCC 11842 after short-term H2O2 exposure increased 18- and 127-fold during the exponential and stationary phases, respectively. The catalase expressed in S. thermophilus eliminated H2O2 efficiently, thereby protecting the yoghurt starter bacteria from oxidative damage.</description><subject>Aerobic conditions</subject><subject>catalase</subject><subject>cultured milk starters</subject><subject>fermentation</subject><subject>genes</subject><subject>Lactobacillus brevis</subject><subject>Lactobacillus delbrueckii subsp. bulgaricus</subject><subject>milk</subject><subject>oxidative stress</subject><subject>Streptococcus thermophilus</subject><subject>stress tolerance</subject><subject>survival rate</subject><subject>yogurt</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><recordid>eNqFkE9v3CAQxVHUStlu-xGqcOzFLmNsjE9RFOVPpUg5pDkjlh2vWXmNA2yavfaTZ1abewTSE8Nv3sBj7CeIEgSo39vSr62Ph21ZCahKgJLkjC1At10hoJZf2EJ0jS5UV6tz9i2lrRDQCtkt2P-babCT89OG5wF5eCOr7F-RR0w-ZbqiYs8PYTPsY-ZUiRkjX1lH4i3_5_PAB6RDGMMm7BN3NtvRJuT4NpNJ8mHifuJPOeKcgwvOEUSz4i7Mgx_36Tv72tsx4Y8PXbLn25u_1_fFw-Pdn-urh8JJpXKxatEC0Maqwb7SGlErVYkGsAbZ2sb2vdVK1FqD7GqrVq5Zd9CvXCe1bEAu2a-T7xzDyx5TNjufHI6jnZAebkDWmhZIRWhzQl0MKUXszRz9zsaDAWGOmZut-cjcHDM3AIaE-i5Ofb0Nxm6iT-b5iYD6mHfXNpqIyxOB9NNXj9Ek55FSXvuILpt18J_MeAddxpph</recordid><startdate>20130601</startdate><enddate>20130601</enddate><creator>Fu, Longyun</creator><creator>Kong, Jian</creator><creator>Sun, Zhilan</creator><creator>Zhang, Li</creator><creator>Zhang, Xia</creator><creator>Guo, Tingting</creator><general>Elsevier Ltd</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20130601</creationdate><title>Enhancing the oxidative resistance of yoghurt starter bacteria with heterologous catalase expression in Streptococcus thermophilus</title><author>Fu, Longyun ; Kong, Jian ; Sun, Zhilan ; Zhang, Li ; Zhang, Xia ; Guo, Tingting</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c366t-b7ea11a11e25ef288ee8662051e4137a5affa8604881394a6bc5d91fbc9383513</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Aerobic conditions</topic><topic>catalase</topic><topic>cultured milk starters</topic><topic>fermentation</topic><topic>genes</topic><topic>Lactobacillus brevis</topic><topic>Lactobacillus delbrueckii subsp. bulgaricus</topic><topic>milk</topic><topic>oxidative stress</topic><topic>Streptococcus thermophilus</topic><topic>stress tolerance</topic><topic>survival rate</topic><topic>yogurt</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fu, Longyun</creatorcontrib><creatorcontrib>Kong, Jian</creatorcontrib><creatorcontrib>Sun, Zhilan</creatorcontrib><creatorcontrib>Zhang, Li</creatorcontrib><creatorcontrib>Zhang, Xia</creatorcontrib><creatorcontrib>Guo, Tingting</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fu, Longyun</au><au>Kong, Jian</au><au>Sun, Zhilan</au><au>Zhang, Li</au><au>Zhang, Xia</au><au>Guo, Tingting</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Enhancing the oxidative resistance of yoghurt starter bacteria with heterologous catalase expression in Streptococcus thermophilus</atitle><jtitle>International dairy journal</jtitle><date>2013-06-01</date><risdate>2013</risdate><volume>30</volume><issue>2</issue><spage>68</spage><epage>72</epage><pages>68-72</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>During yoghurt fermentation, the starter bacteria often suffer oxidative damage. In this study, a heme-dependent catalase gene (katE) was isolated from Lactobacillus brevis ATCC 367 and transferred into Streptococcus thermophilus ST5. The functional expression of katE in S. thermophilus ST5 resulted in enhanced oxidative stress resistance. The survival of cells in the exponential and stationary growth phases increased 52- and 143-fold, respectively, after short-term H2O2 exposure. The long-term survival rate was also significantly improved under aerobic conditions. Furthermore, the katE expression in S. thermophilus ST5 was beneficial to Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 co-cultured in milk. The survival rates of Lb. delbrueckii subsp. bulgaricus ATCC 11842 after short-term H2O2 exposure increased 18- and 127-fold during the exponential and stationary phases, respectively. The catalase expressed in S. thermophilus eliminated H2O2 efficiently, thereby protecting the yoghurt starter bacteria from oxidative damage.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2012.11.012</doi><tpages>5</tpages></addata></record> |
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| source | Elsevier ScienceDirect Journals |
| subjects | Aerobic conditions catalase cultured milk starters fermentation genes Lactobacillus brevis Lactobacillus delbrueckii subsp. bulgaricus milk oxidative stress Streptococcus thermophilus stress tolerance survival rate yogurt |
| title | Enhancing the oxidative resistance of yoghurt starter bacteria with heterologous catalase expression in Streptococcus thermophilus |
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