Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: A review

From: Journal of Dairy Science | Date: February 1, 2003| Author: Broadbent, J R; McMahon, D J; Welker, D L; Oberg, C J; Moineau, S | Copyright information

Biochemistry, Genetics, and Applications of Exopolysaccharide Production in Streptococcus thermophilus: A Review1

ABSTRACT

Many strains of Streptococcus thermophilus synthesize extracellular polysaccharides. These molecules may be produced as capsules that are tightly associated with the cell, or they may be liberated into the medium as a loose slime (i.e., "ropy" polysaccharide). Although the presence of exopolysaccharide does not confer any obvious advantage to growth or sur...

Read all of this article with a FREE trial to HighBeam Research

Related newspaper, magazine, and journal articles from HighBeam Research

Bacteria Could Improve Dairy Taste
USA Today ; FERMENTATION Basic sequencing research could lead to tastier, smoother, more-nutritious yogurt or fat-free cheese that feels and tastes more like regular cheese. Bob Hutkins, a University of Nebraska, Lincoln, food scientist, is studying Streptococcus thermophilus as part of the Lactic Acid
Influence of the Dairy Environment on Gene Expression and Substrate Utilization in Lactic Acid Bacteria1-3
The Journal of Nutrition ; Abstract Lactic acid bacteria (LAB) are widely used for the industrial production of fermented dairy products and form a group of related low-GC-content gram-positive bacteria. The major species used in dairy manufacturing are Lactobacillus, Lactococcus, Streptococcus, and Leuconostoc.
Influence of Starter Culture Ratios and Warm Room Treatment on Free Fatty Acid and Amino Acid in Swiss Cheese
Journal of Dairy Science ; ABSTRACT Quantification of water-soluble volatile free fatty acids (FFA) and free amino acids (FAA) was performed as a ripening index and an indirect measure of flavor development in Swiss-type cheeses. The objective of this research was to assess the effect of warm room treatment (WRT) and usage
Investigating inoculants: key points to consider when treating silage.(usage of homolactic acid bacteria)
Dairy Today ; If you have a hard time evaluating silage inoculants, you are not alone. Charlie Stamey has used a number of different inoculants over the past 15 years. Some work better than others, and it's difficult to pinpoint which one works best, says the Statesville, N.C., dairy producer. It's no wonder:
Use of an [alpha]-Galactosidase Gene as a Food-Grade Selection Marker for Streptococcus thermophilus
Journal of Dairy Science ; ABSTRACT The α-galactosidase gene (aga) of Lactococcus raffinolactis ATCC 43920 was previously shown to be an efficient food-grade selection marker in Lactococcus lactis and Pediococcus acidilactici but not in Streptococcus thermophilus. In this study, we demonstrated that the