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Relevant bibliographies by topics / Streptococcus thermophilus

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Academic literature on the topic 'Streptococcus thermophilus'

Author: Grafiati

Published: 4 June 2021

Last updated: 8 June 2024

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Journal articles on the topic "Streptococcus thermophilus"

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Frengova, Ginka I., Emilina D. Simova, Dora M. Beshkova, and Zhelyasko I. Simov. "Production and monomer composition of exopolysaccharides by yogurt starter cultures." Canadian Journal of Microbiology 46, no. 12 (December 1, 2000): 1123–27. http://dx.doi.org/10.1139/w00-103.

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As components of starter cultures for Bulgarian yogurt, Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus revealed extensive exopolysaccharide (EPS) production activity when cultivated in whole cow's milk. The polymer-forming activity of thermophilic streptococci was lower (230-270 mg EPS/L) than that of the lactobacilli (400-540 mg EPS/L). Mixed cultures stimulated EPS production in yogurt manufacture, and a maximum concentration of 720-860 mg EPS/L was recorded after full coagulation of milk. The monomer structure of the exopolysaccharides formed by the yogurt starter cultures principally consists of galactose and glucose (1:1), with small amounts of xylose, arabinose, and/or mannose.Key words: Streptococcus thermophilus, Lactobacillus bulgaricus, starter cultures, yogurt, exopolysaccharides.

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Setiarto, Raden Haryo Bimo, Nunuk Widhyastuti, and Nimas Ayu Rikmawati. "Optimasi Konsentrasi Fruktooligosakarida untuk Meningkatkan Pertumbuhan Bakteri Asam Laktat Starter Yoghurt (CONCENTRATION OPTIMIZATION OF FRUCTOOLIGOSACCHARIDES TO INCREASE GROWTH OF LACTIC ACID BACTERIA YOGHURT STARTER)." Jurnal Veteriner 18, no. 3 (September 4, 2017): 428. http://dx.doi.org/10.19087/jveteriner.2017.18.3.428.

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Fructooligosaccharides are prebiotic source that widely used in food products, such as: fermented milk and infant formula. Prebiotics are food components that cannot be digested in the digestive tract enzymatically. However, they can be fermented by probiotic bacteria in the colon. This study aimed to determine the optimum concentrations of fructooligosaccharides in order to increase the growth of lactic acid bacteria yogurt starter (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Optimation concentration of fructooligosaccharides on the growth of Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus can be determined based on OD (optical density), TPC (Total Plate Count), total lactic acid content and pH value. Suplementation of fructooligosaccharides 1 % (w/v) on the media MRSB increased significantly the growth of L. acidophilus, L.bulgaricus, S. thermophilus. Furthermore, L. acidophilus, L. bulgaricus and S. thermophilus experienced exponential growth phase during incubation period from 6 to 18 hours. Fermentation of L. acidophilus, L. bulgaricus, S. thermophilus in MRSB medium supplemented by fructooligosaccharides decreased the pH value of the formation of organic acids from 6.00 to 4.00. ABSTRAK Fruktooligosakarida adalah sumber prebiotik yang banyak digunakan dalam produk pangan olahan seperti susu fermentasi dan susu formula. Prebiotik adalah komponen bahan pangan fungsional yang tidak dapat dicerna di dalam saluran pencernaan secara enzimatik sehingga akan difermentasi oleh bakteri probiotik dalam usus besar. Penelitian ini bertujuan menentukan konsentrasi optimum fruktooligosakarida untuk meningkatkan pertumbuhan bakteri asam laktat starter yoghurt (Lactobacillus acidophillus, Lactobacillus bulgaricus, Streptococcus thermophillus). Konsentrasi optimum fruktooligosakarida pada pertumbuhan Lactobacillus acidophilus, Lactobacillus bulgaricus, Streptococcus thermophillus dapat ditentukan berdasarkan OD (optical density), TPC (Total Plate Count), total asam laktat tertitrasi dan nilai pH. Penambahan fruktooligosakarida 1% (b/v) pada media MRSB (Man, Rogosa Sharpe Broth) dapat meningkatkan secara signifikan pertumbuhan L. acidophilus, L. bulgaricus, S. thermophilus. Bakteri asam laktat L. acidophilus, L. bulgaricus dan S. thermophilus mengalami fase pertumbuhan eksponensial selama masa inkubasi 6-18 jam. Fermentasi L. acidophilus, L. bulgaricus, S. thermophilus pada MRSB dengan penambahan fruktooligosakarida dapat menurunkan nilai pH dari kisaran 6,00 hingga 4,00 karena pembentukan asam-asam organik.

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HUTKINS, R. W., and H. A. MORRIS. "Carbohydrate Metabolism by Streptococcus thermophilus: A Review." Journal of Food Protection 50, no. 10 (October 1, 1987): 876–84. http://dx.doi.org/10.4315/0362-028x-50.10.876.

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Despite the widespread use of Streptococcus thermophilus as a starter culture in the manufacture of many fermented dairy products, only recently has an understanding of the basic processes regarding carbohydrate metabolism been developed. Although S. thermophilus is related to other lactic streptococci by virtue of their common use in dairy fermentations, available information indicates that S. thermophilus is serologically, genetically, and physiologically distinct from the Group N, mesophilic streptococci. Carbohydrate metabolism, in particular, occurs by different processes in S. thermophilus than in the Group N streptococci (Streptococcus lactis and Streptococcus cremoris). The latter organisms utilize lactose by a specific phosphoenolpyruvate-dependent phosphotransferase system in which the lactose hydrolysis products, glucose and galactyose-6-phosphate, are concurrently metabolized to lactic acid. In contrast, S. thermophilus lacks phosphotransferase activity and instead possesses a lactose permease. After hydrolysis by β-galactosidase, only glucose is further metabolized and galactose is released into the extracellular medium. Most strains are unable to ferment galactose and are phenotypically galactose-negative. The rapid growth rates of S. thermophilus on lactose and slow growth rates on glucose and galactose are likely due to the differences between the lactose and monosaccharide transport activities. Galactose transport by S. thermophilus requires an exogenous energy source and is mediated by a galactose permease. Galactose is further metabolized in galactose-positive cells by the enzymes of the Leloir pathway, specifically, galactokinase, galactose-1-phosphate uridyl transferase, and uridine-5-diphospho-glucose-4-epimerase. The latter two enzymes are eonstituitively expressed; however, in galactose-positive cells galactokinase and the galactose permease are induced by galactose in the absence of lactose. The phenotypic differences between galactose-positive and galactose-negative S. thermophilus are, in part, due to differences in the galactokinase and galactose permease activities. Galactose released into the medium by lactose-grown, galactose-positive cells can be subsequently metabolized, homofermentatively, to lactic acid. However, the important practical implications of released galactose has produced the need for isolation and development of S. thermophilus strains which ferment the lactose components, glucose and galactose, completely and simultaneously.

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Mahato, Sanjay, and Aakash Kumar Shahani. "Identifying the Diversity of Dominant LABs from Fermented Dairy Products Dahi and Yoghurt in Eastern Region of Nepal." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 60–64. http://dx.doi.org/10.3126/jfstn.v11i0.29699.

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The aim of this study was to isolate and identify lactic acid bacteria diversity from dahi/ yoghurt. Curd, also known as commercially prepared yoghurt or homemade Dahi, is formed during the slow lactic fermentation of lactose from milk by thermophilic lactic acid bacteria (LAB). Thirty-five samples of yoghurt and curd were collected from the Biratnagar and isolation and identification of bacteria were done by various microbiological techniques like MRS Agar inoculation, colony characteristics, microscopic and biochemical examination. A total of sixty-six strains of lactobacilli were isolated from curd and identification of strains was done by biochemical and carbohydrate utilization test. Lactobacillus bulgaricus, L. casei, L. fermentum, L. acidophilus, and Streptococcus thermophilus were identified from curd. pH of samples was between 3.0 to 4.0 for homemade dahi; while 4.34 to 4.5 for commercially available yoghurt. The mean colony count of lactic acid bacteria was 1.4x107–4.9x107 cfu/g. 37.9% of samples contained Streptococcus thermophilus, 30.3% had Lactobacillus bulgaricus. Forty-five isolates from 24 industrial yoghurt samples showed 37.5% of the yoghurt contained both Lactobacillus bulgaricus and Streptococcus thermophilus followed by 25% samples having S. thermophilus and L. acidophilus. Other species like L. fermentum and L. casei were less common. From 11 homemade dahi samples, 54.5% of curd possessed both S. thermophilus and L. bulgaricus; 18.2% curd had both S. thermophilus and L. fermentum. The study concludes that L. bulgaricus and Streptococcus thermophilus are prevalent potent lactic acid bacteria. This study provides an account of the diversity of lactic acid bacteria in dahi/ yoghurt which will provide useful information about the variable nature of curd in this region to future researchers.

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Wouters, Jeroen A., Frank M. Rombouts, Willem M. de Vos, Oscar P. Kuipers, and Tjakko Abee. "Cold Shock Proteins and Low-Temperature Response ofStreptococcus thermophilus CNRZ302." Applied and Environmental Microbiology 65, no. 10 (October 1, 1999): 4436–42. http://dx.doi.org/10.1128/aem.65.10.4436-4442.1999.

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ABSTRACT Low-temperature adaptation and cryoprotection were studied in the thermophilic lactic acid bacterium Streptococcus thermophilus CNRZ302. S. thermophilus actively adapts to freezing during a pretreatment at 20°C, resulting in an approximately 1,000-fold increased survival after four freeze-thaw cycles compared to mid-exponential-phase cells grown at an optimal temperature of 42°C. No adaptation is observed when cells are exposed to a temperature (10°C) below the minimal growth temperature of the strain (just below 15°C). By two-dimensional gel electrophoresis several 7-kDa cold-induced proteins were identified, which are the major induced proteins after a shift to 20°C. These cold shock proteins were maximally expressed at 20°C, while the induction level was low after cold shock to 10°C. To confirm the presence ofcsp genes in S. thermophilus, a PCR strategy was used which yielded products of different sizes. Sequence analysis revealed csp-like sequences that were up to 95% identical to those of csp genes of S. thermophilus ST1-1,Streptococcus dysgalactiae, Streptococcus pyogenes, and Lactococcus lactis. Northern blot analysis revealed a seven- to ninefold induction of cspmRNA after a temperature shift to 20°C, showing that this thermophilic bacterium indeed contains at least one cold-induciblecsp gene and that its regulation takes place at the transcriptional level.

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Quiberoni, Andrea, Sylvain Moineau, Geneviève M. Rousseau, Jorge Reinheimer, and Hans-Wolfgang Ackermann. "Streptococcus thermophilus bacteriophages." International Dairy Journal 20, no. 10 (October 2010): 657–64. http://dx.doi.org/10.1016/j.idairyj.2010.03.012.

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Rul, Françoise, Leila Ben-Yahia, Fatima Chegdani, Laura Wrzosek, Stéphane Thomas, Marie-Louise Noordine, Christophe Gitton, Claire Cherbuy, Philippe Langella, and Muriel Thomas. "Impact of the Metabolic Activity of Streptococcus thermophilus on the Colon Epithelium of Gnotobiotic Rats." Journal of Biological Chemistry 286, no. 12 (January 14, 2011): 10288–96. http://dx.doi.org/10.1074/jbc.m110.168666.

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The thermophilic lactic acid bacterium Streptococcus thermophilus is widely and traditionally used in the dairy industry. Despite the vast level of consumption of S. thermophilus through yogurt or probiotic functional food, very few data are available about its physiology in the gastrointestinal tract (GIT). The objective of the present work was to explore both the metabolic activity and host response of S. thermophilus in vivo. Our study profiles the protein expression of S. thermophilus after its adaptation to the GIT of gnotobiotic rats and describes the impact of S. thermophilus colonization on the colonic epithelium. S. thermophilus colonized progressively the GIT of germ-free rats to reach a stable population in 30 days (108 cfu/g of feces). This progressive colonization suggested that S. thermophilus undergoes an adaptation process within GIT. Indeed, we showed that the main response of S. thermophilus in the rat's GIT was the massive induction of the glycolysis pathway, leading to formation of lactate in the cecum. At the level of the colonic epithelium, the abundance of monocarboxylic acid transporter mRNAs (SLC16A1 and SLC5A8) and a protein involved in the cell cycle arrest (p27kip1) increased in the presence of S. thermophilus compared with germ-free rats. Based on different mono-associated rats harboring two different strains of S. thermophilus (LMD-9 or LMG18311) or weak lactate-producing commensal bacteria (Bacteroides thetaiotaomicron and Ruminococcus gnavus), we propose that lactate could be a signal produced by S. thermophilus and modulating the colon epithelium.

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Gilbreth, Stefanie E., and George A. Somkuti. "Thermophilin 110: A Bacteriocin of Streptococcus thermophilus ST110." Current Microbiology 51, no. 3 (July 27, 2005): 175–82. http://dx.doi.org/10.1007/s00284-005-4540-7.

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Salini, Francesco, Lucilla Iacumin, Giuseppe Comi, and Leon M. T. Dicks. "Thermophilin 13: In Silico Analysis Provides New Insight in Genes Involved in Bacteriocin Production." Microorganisms 11, no. 3 (February 28, 2023): 611. http://dx.doi.org/10.3390/microorganisms11030611.

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Bacteriocins are a large family of ribosomally synthesised proteinaceous toxins that are produced by bacteria and archaea and have antimicrobial activity against closely related species to the producer strain. Antimicrobial proteinaceous compounds are associated with a wide range of applications, including as a pathogen inhibitor in food and medical use. Among the several lactic acid bacteria (LAB) commonly used in fresh and fermented food preservation, Streptococcus thermophilus is well known for its importance as a starter culture for yoghurt and cheese. Previous studies described the bacteriocin thermophilin 13 exclusively in S. thermophilus SFi13 and the genes encoding its production as an operon consisting of two genes (thmA and thmB). However, the majority of bacteriocins possess a complex production system, which involves several genes encoding dedicated proteins with relatively specific functions. Up to now, far too little attention has been paid to the genes involved in the synthesis, regulation and expression of thermophilin 13. The aim of the present study, using in silico gene mining, was to investigate the presence of a regulation system involved in thermophilin 13 production. Results revealed the dedicated putative bacteriocin gene cluster (PBGC), which shows high similarity with the class IIb bacteriocins genes. This newly revealed PBGC, which was also found within various strains of Streptococcus thermophilus, provides a new perspective and insights into understanding the mechanisms implicated in the production of thermophilin 13.

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Fontaine, Laetitia, Céline Boutry, Marie Henry de Frahan, Brigitte Delplace, Christophe Fremaux, Philippe Horvath, Patrick Boyaval, and Pascal Hols. "A Novel Pheromone Quorum-Sensing System Controls the Development of Natural Competence in Streptococcus thermophilus and Streptococcus salivarius." Journal of Bacteriology 192, no. 5 (December 18, 2009): 1444–54. http://dx.doi.org/10.1128/jb.01251-09.

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ABSTRACT In streptococcal species, the key step of competence development is the transcriptional induction of comX, which encodes the alternative sigma factor σX, which positively regulates genes necessary for DNA transformation. In Streptococcus species belonging to the mitis and mutans groups, induction of comX relies on the activation of a three-component system consisting of a secreted pheromone, a histidine kinase, and a response regulator. In Streptococcus thermophilus, a species belonging to the salivarius group, the oligopeptide transporter Ami is essential for comX expression under competence-inducing conditions. This suggests a different regulation pathway of competence based on the production and reimportation of a signal peptide. The objective of our work was to identify the main actors involved in the early steps of comX induction in S. thermophilus LMD-9. Using a transcriptomic approach, four highly induced early competence operons were identified. Among them, we found a Rgg-like regulator (Ster_0316) associated with a nonannotated gene encoding a 24-amino-acid hydrophobic peptide (Shp0316). Through genetic deletions, we showed that these two genes are essential for comX induction. Moreover, addition to the medium of synthetic peptides derived from the C-terminal part of Shp0316 restored comX induction and transformation of a Shp0316-deficient strain. These peptides also induced competence in S. thermophilus and Streptococcus salivarius strains that are poorly transformable or not transformable. Altogether, our results show that Ster_0316 and Shp0316, renamed ComRS, are the two members of a novel quorum-sensing system responsible for comX induction in species from the salivarius group, which differs from the classical phosphorelay three-component system identified previously in streptococci.

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Dissertations / Theses on the topic "Streptococcus thermophilus"

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Tremblay, Denise. "Caractérisation génomique d'un phage de Streptococcus thermophilus." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape7/PQDD_0004/MQ44975.pdf.

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Bergeron, Claudia. "Transcriptome du bactériophage DT1 de Streptococcus thermophilus." Thesis, Université Laval, 2006. http://www.theses.ulaval.ca/2006/24042/24042.pdf.

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Vaillancourt, Katy. "Étude comparative des opérons galactose de Streptococcus salivarius et Streptococcus thermophilus." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0021/MQ56776.pdf.

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Sturino, Joseph Miland. "Bacteriophage Defense Systems and Strategies for Streptococcus thermophilus." NCSU, 2003. http://www.lib.ncsu.edu/theses/available/etd-12152003-034319/.

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The genomes of six Streptococcus thermophilus bacteriophages were compared to identify genes that could be targeted by engineered phage defense systems with potentially widespread efficacy. The genes associated with the S. thermophilus phage Sfi21-prototype genome replication module, including a putative primase and a putative helicase, were found to be among the best candidates due to their frequency of distribution in industrial phage isolates, striking sequence conservation between independent isolates, and intrinsic strategic importance in early phage development. Fourteen antisense RNA cassettes targeting the phage k3-derived helicase (hel3) or primase (pri3) genes were expressed in S. thermophilus NCK1125. These constructs consistently reduced the efficiency of plaquing (EOP) of phage k3 to between 5 x 10-1 and 2.0 x 10-3 depending on the (i) gene targeted and (ii) region of the gene that was targeted. The largest antisense RNAs were generally found to confer the largest reductions in EOP, however shorter antisense RNAs designed to the 5' region of the gene retained much of the inhibitory function, especially if they contained sequences complementary to the ribosome binding site. Expression of antisense RNAs correlated with decreased levels of phage encoded primase transcripts, likely due to increased degradation of the dsRNA complex. This, in turn, correlated with diminished phage genome replication and aborted phage development. In a separate study, invariant and highly conserved amino acids within a primase consensus sequence were targeted by site-specific mutation within the S. thermophilus phage k3-encoded putative primase. PCR products containing the desired mutation(s) were cloned and expressed in S. thermophilus NCK1125. The majority of the examined constructs remained sensitive to phage k3, however four constructs conferred strong phage resistance to the bacterial host. The mutated residues resided within a putative ATPase/helicase domain suspected to be critical for primase function in vivo. The co-expression in trans of the K238(A/T) or RR340-341AA mutant proteins suppressed the function of the native, phage-encoded primase protein in a dominant negative fashion via a proposed subunit poisoning mechanism. According to this model, the plasmid-encoded mutant primase subunits are structurally intact and form stable interactions with the native, phage-encoded primase subunits, thus inhibiting their activity. These constructs completely inhibited phage genome synthesis and reduced the efficiencies of plaquing more that nine log cycles. Given the magnitude of the resistance conferred, it was concluded that the putative primase is essential for genome replication in S. thermophilus Sfi21-type phages. Further, it was also clear that host-encoded factors were unable to complement the resultant deficiency. Amber mutations introduced upstream of the transdominant RR340-341AA and K238(A/T) mutations restored phage genome replication and phage sensitivity of the host, indicating that translation was required to confer phage resistance. Residues within a critical oligomerization domain were also identified through genetic analysis. Introduction of an E437A mutation downstream of the transdominant K238T mutation completely suppressed phage resistance, indicating that the E437A mutation precluded the association of the mutant and native subunits. To our knowledge, this is the first use of subunit poisoning to inhibit phage replication in the lactic acid bacteria.

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Garneau, Josiane. "Caractérisation du système CRISPR-CAS chez Streptococcus thermophilus." Thesis, Université Laval, 2009. http://www.theses.ulaval.ca/2009/26441/26441.pdf.

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HUSSON, KAO CLARA. "Etude des mecanismes moleculaires d'autolyse de streptococcus thermophilus." Massy, ENSIA, 1999. http://www.theses.fr/1999EIAA0097.

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L'autolyse bacterienne peut etre definie comme l'eclatement cellulaire resultant de la degradation du peptidoglycane par des enzymes appelees peptidoglycane-hydrolases (pgh). Ce phenomene est reconnu chez les bacteries lactiques pour avoir un impact positif sur le developpement des caracteristiques organoleptiques des produits laitiers fermentes. Il a ete peu etudie chez streptococcus thermophilus malgre l'importance economique de ce levain qui est utilise pour la production de yoghourts, de fromages italiens et de fromages a pate pressee cuite. L'objectif du present travail a ete d'acquerir, en vue de sa maitrise, une connaissance physiologique et moleculaire du phenomene d'autolyse chez s. Thermophilus. A cette fin, un interet tout particulier a ete porte sur le contenu en pgh de cet organisme. Six souches de s. Thermophilus spontanement autolytiques ont ete identifiees dans une premiere phase de travail. Elles presentent l'interet de se lyser massivement dans des conditions compatibles avec la technologie laitiere. Leur phenotype autolytique est lie a leur caractere lysogene, et semble resulter d'une repression incomplete du prophage. La lyse apparait etre le fait de l'action des proteines de lyse phagiques, en particulier de l'endolysine de 31 kda detectee par electrophorese sds-page renaturante exclusivement les souches autolytiques. Parallelement, deux pgh endogenes ont ete identifiees chez s. Thermophilus. L'une a ete detectee par electrophorese sds-page renaturante a 51 kda. L'autre mur 1, possedant une masse moleculaire de 24,7 kda, a ete identifiee par une approche genetique et presente la particularite, par rapport a d'autres pgh bacteriennes, de ne pas posseder dans sa sequence de domaine specifique de liaison a la paroi. Ce travail a ainsi permis d'elucider le mecanisme de lyse des souches autolytiques de s. Thermophilus et d'acceder a une connaissance plus fondamentale du systeme autolytique de cette espece.

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Morice, Michel. "Étude de la congélation de streptococcus thermophilus : influence des cations sur la croissance en chaînes et la détermination de la cryorésistance, hétérogénéité du comportement de variants morphologiques." Nancy 1, 1990. http://www.theses.fr/1990NAN10486.

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Steptococcus thermophilus CNRZ 368 comprend 4 variants morphologiques. Leur croissance en chaînes conduit à une surestimation de leurs taux de survie à la congélation si l'on utilise la technique de numération en boite de petri car les chaines sont rompues au cours du traitement. L'étude de la croissance et la production d'ATP des variants avant et après congélation révèle qu'ils résistent différemment au traitement. L'addition au milieu de culture de cations (magnésium, sodium ou lithium) impliqués dans la séparation des cellules-filles lors de la division cellulaire améliore la précision des numérations. Deux milieux à base de bicarbonate de sodium ont été élaborés pour étudier l'influence de la congélation sur les 2 variants les plus extrêmes du point de vue morphologique. Les influences respectives du milieu de culture, du stade physiologique des bactéries au moment de la congélation, des vitesses de refroidissement et de dégel sur la survie des deux variants sont différentes. De plus, ces variants montrent des sensibilités différentes à la protection exercée par plusieurs substances (glycérol, DMSO, adonitol, xylitol et raffinose). Ces sensibilités différentes aux divers facteurs de la congélation sont susceptibles de provoquer un déséquilibre des populations bactériennes lors de leur congélation

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Larbi, Derouiche Djela. "Études génétique et biologique de neuf bactériophages de streptococcus salivarius ssp thermophilus : études des interactions phages-bactéries." Nancy 1, 1991. http://www.theses.fr/1991NAN10013.

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Dans cette étude neuf bactériophages de streptococcus salivarius ssp. Thermophilus ont été caractérises. Leur génome est constitue d'ADN double brin linéaire possédant des extrémités cohésives. Sur la base de leurs profils de restriction, ces phages ont été classés en deux souches phagiques. L'étude génétique et biologique de deux bactériophages, représentatifs de ces deux souches montre qu'ils sont très apparentes. L'étude des interactions phages-bactéries suggère la présence de systèmes de résistance variés chez streptococcus salivarius ssp. Thermophilus, notamment l'existence de systèmes de restriction/modification et la présence d'un système de résistance thermo-dépendant qui induirait une infection abortive. Par ailleurs, ces mécanismes n'affectent pas tous les phages d'une même souche, ce qui suggère que les phages peuvent développer des parades à ces mécanismes

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Varga, Ferenc. "The origins, production and control of acetaldehyde in yoghurt." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271185.

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Doco, Thierry. "Les exopolysaccharides des bactéries lactiques : isolement, structure et propriétés de l'exopolysaccharide excrété dans un milieu lacté par Streptococcus thermophilus." Lille 1, 1989. http://www.theses.fr/1989LIL10139.

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Streptococcus thermophilus, bactérie lactique, est utilisé en association avec Lactobacillus bulgaricus dans la fabrication du yaourt. La production d'exopolysaccharides par ces bactéries modifie la texture qui constitue l'un des critères de qualité du yaourt. Les recherches que nous avons effectuées, concernent la caractérisation de l'hydrocolloïde secrété par Streptococcus thermophilus dans un milieu lacté et la détermination de ses propriétés physico-chimiques et biologiques. L'utilisation des méthodes classiques de fractionnement a permis d'isoler une macromolécule glucidique de masse moléculaire 1 000 000 daltons. L'application des méthodes chimiques et spectroscopiques à ce polysaccharide nous a fourni la structure primaire de l'unité tétrasaccharidique de répétition constituée de deux résidus de galactose, un résidu de glucose, et un résidu de n-acetylgalactosamine. La modélisation d'un enchaînement de six unités tétrasaccharidiques de répétition, permet d'envisager une structure hélicoïdale pour l'édifice macromoléculaire. Cette conformation spatiale est responsable des propriétés hydrodynamiques de la macromolécule glucidique dans son milieu. La mise en œuvre d'une technique rapide de dosage par HPLC, de polysaccharides excrétés dans le milieu lacté nous a permis de mener une étude sur la production de polysaccharides par des souches de Streptococcus thermophilus, productrices et hyperproductrices et sur la viscosité du lait fermenté, et en particulier, de mettre en évidence l'augmentation de la viscosité du lait fermenté corrélée à l'augmentation de l'excrétion du polysaccharide. L'application d'un réacteur enzymatique couplé à un module d'ultrafiltration pour éliminer les protéines du lait, nous a permis l'isolement de quantités significatives de polysaccharides. Les premières études menées sur le pouvoir antitumoral du polysaccharide (régression des tumeurs de sarcome 180 chez la souris) sont positives.

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Books on the topic "Streptococcus thermophilus"

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Thayer, D. W. Effect of gamma radiation and methanol-acetone extracts of milk fermented by Streptococcus thermophilus on the survival of salmonellae on chicken meat. Philadelphia, Pa: U.S. Dept. of Agriculture, Agricultural Research Service, 1993.

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Faessler, Patrick Charles. Characterization of thermophilic rod and coccus starter strains used in mozzarella cheese manufacture. 1993.

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Book chapters on the topic "Streptococcus thermophilus"

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Dupuis, Marie-Ève, and Sylvain Moineau. "Type II: Streptococcus thermophilus." In CRISPR-Cas Systems, 171–200. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-642-34657-6_7.

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Dupuis, Marie-Ève, and Sylvain Moineau. "Type II: Streptococcus thermophilus." In CRISPR-Cas Systems, 171–200. Berlin, Heidelberg: Springer Berlin Heidelberg, 2012. http://dx.doi.org/10.1007/978-3-662-45794-8_7.

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De Vuyst, Luc. "Bacteriocins Produced by Streptococcus Thermophilus." In Bacteriocins of Lactic Acid Bacteria, 507–9. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2668-1_22.

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Mercenier, A., P. H. Pouwels, and B. M. Chassy. "Genetic engineering of lactobacilli, leuconostocs and Streptococcus thermophilus." In Genetics and Biotechnology of Lactic Acid Bacteria, 252–93. Dordrecht: Springer Netherlands, 1994. http://dx.doi.org/10.1007/978-94-011-1340-3_6.

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Gündüz, Ufuk, Işin Geren, Emel Eren, Fatih Yildiz, and Güngör Gündüz. "Transformation of Streptococcus Thermophilus with Plasmid DNA by Electroporation." In Recent Advances in Biotechnology, 361–66. Dordrecht: Springer Netherlands, 1992. http://dx.doi.org/10.1007/978-94-011-2468-3_17.

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Tu, Nguyen H. K., and Phi T. T. Trang. "Effects of Rice-Washing Water on the Hyaluronic Acid Production of Streptococcus Thermophilus." In IFMBE Proceedings, 168–70. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-32183-2_44.

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Steinert, Jeannette, Carla Schmidt, and Holger Puchta. "Use of the Cas9 Orthologs from Streptococcus thermophilus and Staphylococcus aureus for Non-Homologous End-Joining Mediated Site-Specific Mutagenesis in Arabidopsis thaliana." In Methods in Molecular Biology, 365–76. New York, NY: Springer New York, 2017. http://dx.doi.org/10.1007/978-1-4939-7286-9_27.

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Zirnstein, Gerald, and Robert Hutkins. "STREPTOCOCCUS | Streptococcus Thermophilus." In Encyclopedia of Food Microbiology, 2127–33. Elsevier, 1999. http://dx.doi.org/10.1006/rwfm.1999.1540.

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Hutkins, R., and Y. J. Goh. "STREPTOCOCCUS | Streptococcus thermophilus." In Encyclopedia of Food Microbiology, 554–59. Elsevier, 2014. http://dx.doi.org/10.1016/b978-0-12-384730-0.00325-6.

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Pearce, L., and S. Flint. "STREPTOCOCCUS THERMOPHILUS." In Encyclopedia of Dairy Sciences, 2577–82. Elsevier, 2002. http://dx.doi.org/10.1016/b0-12-227235-8/00474-0.

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Conference papers on the topic "Streptococcus thermophilus"

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Fokina, N. A., G. T. Uryadova, and L. V. Karpunina. "Exopolysaccharides of lactic acid bacteria: applied aspects." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.075.

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Exopolysaccharides Lactococcus lactis B-1662 and, to a greater extent, Streptococcus thermophilus have a healing effect on burns in rats. The exopolysaccharide Streptococcus thermophilus also has a prebiotic effect in the poultry body.

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Uryadova, G. T., N. A. Fokina, and L. V. Karpunina. "Film coatings based on exopolysaccharides of lactic acid bacteria and their use." In 2nd International Scientific Conference "Plants and Microbes: the Future of Biotechnology". PLAMIC2020 Organizing committee, 2020. http://dx.doi.org/10.28983/plamic2020.263.

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Frolova, A. S., and I. S. Milentyeva. "RESISTANCE OF A CONSORTIUM OF LACTIC ACID BACTERIA TO OPPORTUNISTIC PATHOGENS." In X Международная конференция молодых ученых: биоинформатиков, биотехнологов, биофизиков, вирусологов и молекулярных биологов — 2023. Novosibirsk State University, 2023. http://dx.doi.org/10.25205/978-5-4437-1526-1-140.

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We studied a consortium based on acidophilic (non-viscous and viscous Lactobacillus acidophilus) and curd (Streptococcus thermophilus and Lactococcus lactis) starter cultures in a ratio of 1 : 4. The consortium is resistant to the following opportunistic pathogens: Escherichia coli, Candida lipolit, Staphylococcus albus and Aspergillus niger.

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Huixian Sun, Shuso Kawamura, Jun-ichi Himoto, and Tatsuhiko Wada. "Ohmic Heating for Milk Pasteurization: Effect of Electric Current on Nonthermal Injury to Streptococcus thermophilus." In 2006 Portland, Oregon, July 9-12, 2006. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2006. http://dx.doi.org/10.13031/2013.21471.

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Vargas-Vargas, M. A., R. A. Hernández-Chaverri, A. Jiménez-Silva, and R. Malaka. "Effect of lanthanide ions stress on lactic acid fermentation performance of Streptococcus thermophilus during milk processing." In PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0144195.

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Petelkov, Ivan, Rositsa Denkova, Bogdan Goranov, Vesela Shopska, Georgi Kostov, Zapryana Denkova, Nadya Ninova-Nikolova, Zoltan Urshev, and Svetlana Minkova. "Evaluation Of The Primary Metabolism Of Monocultures And Yoghurt Starters With The Participation Of Urease-Deficient Streptococcus Thermophilus Strains." In 30th Conference on Modelling and Simulation. ECMS, 2016. http://dx.doi.org/10.7148/2016-0381.

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Tita, Ovidiu, Valentina-Madalina Moga, Viorela Maria Bunescu, Mihaela-Adriana Tita, and Adelina Constantinescu. "USE OF BY-PRODUCTS FROM DIFFERENT FOOD INDUSTRIES IN OBTAINING AND DIVERSIFYING YOGHURT." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022/5.1/s20.064.

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The concept of sustainable development involves economic development, social development, ecological development, political development, human development, spiritual and cultural development. All these elements pursue three fundamental objectives: smart growth - developing a knowledge and innovation-based economy, sustainable growth - promoting a more competitive and greener economy, in which resources are used more efficiently and inclusive growth - encouraging or high employment of the workforce, to ensure social and territorial cohesion. The production of basic food products using environmentally friendly technologies is a viable alternative for the recovery of waste or by-products resulting from manufacturing processes. One such alternative is the use of grape pomace and red cabbage outer leaves to make yogurt. The paper shows the evolution of the prebiotic activity of Lactobacillus delbrueckii ssp. Bulgaricus and Streptococcus thermophilus (microorganisms used in the manufacture of yogurt) when grape pomace and cabbage outer leaves were used to fortify the milk base. After fortifying the milk base by adding the two by-products, the milk was inoculated with a culture formed by the two microorganisms. The quantification of the two microorganisms was done after 24 hours of thermostating. Physico-chemical analyzes were also performed in order to verify the quality of the improved yoghurts by comparison with the control test (yogurt without additives).

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Santiago Oliveira, Ivelise, Mahysa F. Costa, Elinalva M. Paulo, and Danielza S. S. de Jesus. "PRODUÇÃO DE LEITE FERMENTADO COM SABOR DE FRUTAS EXÓTICAS ENCONTRADAS NA REGIÃO DO SEMIÁRIDO BAIANO, CONTENDO A LINHAGEM SELVAGEM Streptococcus salivarius subsp. thermophilus LCMH1." In Simpósio Nacional de Bioprocessos e Simpósio de Hidrólise Enzimática de Biomassa. Campinas - SP, Brazil: Galoá, 2015. http://dx.doi.org/10.17648/sinaferm-2015-33220.

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Sihite, Mikael, and Pradipta Bayuaji Pramono. "The Effect of Probiotic Streptococcus thermophilus and Bacillus cereus on Body Weight, Weekly Body Gain, and Carcass Weight of Magelang Duck." In International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220309.028.

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Bogdan-Golubi, Nina, and Valerina Slanina. "The viability of bacillus, pseudomonas and lactic acid bacteria strains after 15 years of storage." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.14.

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The National Collection of Nonpathogenic Microorganisms (NCNM) contains bacterial species like Rhizobium sp., Pseudomonas sp., Bacillus sp., which are known for their antimicrobial activity, plant stimulation effects, and exometabolites that can be used for plant protection. Some can be used for the insect and plant disease controls. The Collection also contains the lactic acid bacteria isolated from naturally fermented homemade dairy foods, that can be used for obtaining sour cream, fresh cheese, yoghurt, soy milk, brined cheese. These bacteria permit to create a better taste, flavor and texture of the fermented foods, and to ensure manufacturing dairy products enriched with beneficial microorganisms, with an extended shelf-life and enhanced food safety of food products (due to the production of the lactic acid as an antimicrobial substance). Cell viability during storage is of a great importance for the cultures used in the food and/or agriculture industries. Freeze-drying (lyophilization) provides a higher cell viability and is used for the longterm preservation. Depending on the resistance to the freeze-drying process there are three groups or bacteria: the resistant, the moderately resistant and the sensitive ones. According to this classification, bacteria from the Pseudomonas and Bacillus genus have been either resistant or moderately resistant to the lyophilization process. For the NCNM just like for any other similar collection conservation and long-term storage of valuable microbial strains (fungi, yeasts, actinomycetes, bacteria, cyanobacteria, microalgae) is of a special importance. The aim of the research was to check the viability and stability of the pure strains of Bacillus sp., Pseudomonas sp. and lactic acid bacteria strains a 15-year storage in the NCNM. Lactic acid bacteria included Lactococcus sp. and Streptococcus thermophilus. The number of viable cells was determined as the colony forming units per ml (CFU/ml), and the survival rate was calculated as CFU/ml after freeze-drying divided by CFU/ml before freeze-drying. The Bacillus sp. and Pseudomonas sp. strains were found to be viable and their titer ranged from 6,8 to 7,6 log10UFCml-1 and from 7,9 to 8,1 log10UFCml-1 respectively. It is known that the Pseudomonas and Bacillus bacteria can be stored for over 30 years in freeze-dried form with no changes in the high level cell viability at 6-7 log10UFCml-1. Lactic acid bacteria strains after 15 years of storage in freeze-dried form had a survival rate of 80% with the titer ranged from 6,2 to 8,3 log10UFCml-1. According to other studies the minimal viability of different species of Streptococcus, Staphylococcus, Brevibacterium, Pseudomonas, Corynebacterium, Lactobacillus, Salmonella, Bacillus after freeze-drying could reach 70%. Thus, the number of viable cells remaining in the tested ampoules was sufficient to maintain the culture. Microscopic examination confirmed the purity of the cultures. Bacillus sp. Was represented by rodshaped Gram-positive cells, and Pseudomonas sp - by Gram-negative. Lactic acid bacteria were present as cocci in short or long chains. All their strains were able to cause active milk coagulation, producing dense consistence, without gas eruption, and, therefore, respected the technological requirements for the lactic acid bacteria species. The obtained results confirmed the effectiveness of freeze-drying for the tested strains

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