Starter culture design to overcome phage infection during yogurt fermentation

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• 作者：Chengjie Ma (1)
  Zhengjun Chen (2)
  Guangyu Gong (1)
  Lifen Huang (3)
  Sha Li (1)
  Aimin Ma (3)
  
  1. State Key Laboratory of Dairy Biotechnology ; Technology Center of Bright Dairy & Food Co. ; Ltd. ; Shanghai ; 200436 ; China
  2. State Key Laboratory of Agricultural Microbiology ; College of Life Science and Technology ; Huazhong Agricultural University ; Wuhan ; Hubei ; 430070 ; China
  3. College of Food Science and Technology ; Huazhong Agricultural University ; Wuhan ; Hubei ; 430070 ; China
  
• 关键词：starter design ; strain combination ; Streptococcus thermophilus phage ; fermentation performance
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：April 2015
• 年：2015
• 卷：24
• 期：2
• 页码：521-527
• 全文大小：328 KB
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• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

Streptococcus thermophilus phages present hazards for yogurt processing. In order to avoid adverse effects, different component yogurt starters were designed. For 2-component yogurt starters consisting of an S. thermophilus sensitive and a Lactobacillus delbrueckii ssp. bulgaricus strain, phage infection was destructive. Phages resulted in increased fermentation time, unbalanced cocci to rod ratios, decreased viscosity values, and varied sensory properties. For 3-component yogurt starters consisting of S. thermophilus sensitive, S. thermophilus insensitive, and L. bulgaricus strains, phage invasion did not result in the undesirable effects of slow acidification, decreased viscosity values, and unbalanced cocci to rod ratios. The 3-component yogurt starter stabilized fermentation and improved the practical fermentation performance in the presence of phages. Combinations of different S. thermophilus strains in the design and use of yogurt starters should be considered.