Skip to main content
SpringerLink
Log in

Effect of oxygen on batch yogurt cultures

  • Published:
World Journal of Microbiology and Biotechnology Aims and scope Submit manuscript

Abstract

A yogurt culture (Streptococcus thermophilus 15HA + Lactobacillus delbrueckii subsp. bulgaricus 2-11) was studied in conditions of aerobic batch fermentation (10–40% dissolved oxygen in milk). The growth and acidification of S. thermophilus 15HA were stimulated at 20% oxygen concentration and the lactic acid process in a mixed culture was shortened by 1 h (2.5 h for the aerobic culture and 3.5 h for the anaerobic mixed culture). Streptococcus thermophilus 15HA oxygen tolerance was significantly impaired at oxygen concentrations in the milk above 30%. Though S. thermophilus 15HA was able to overcome to some extent the impact of high oxygen concentration (40%), the lactic acid produced was insufficient to coagulate the milk casein (4.0 g lactic acid l−1 in the mixed culture and 3.8 g lactic acid l−1 in the pure culture). A dramatic decrease in the viable cell count of L. delbrueckii subsp. bulgaricus 2-11 in the pure and mixed cultures was recorded at 30% dissolved oxygen.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Anders, R.F., Hogg, D.M. & Jago, G.R. 1970 Formation of hydrogen peroxide by group N streptococci and its effect on their growth and metabolism. Applied Microbiology 19, 608–612.

    CAS  Google Scholar 

  • Archibald, F.S. & Fridovich, I. 1981 Manganese and defenses against oxygen toxicity in Lactobacillus plantarum. Journal of Bacteriology 145, 442–451.

    CAS  Google Scholar 

  • Beshkova, D., Simova, E., Frengova, G. & Simov, Z. 1998a Production of flavour compounds by yogurt starter cultures. Journal of Industrial Microbiology and Biotechnology 20, 180–186.

    Article  CAS  Google Scholar 

  • Beshkova, D., Simova, E., Frengova, G., Simov, Z. & Adilov, E. 1998b Production of amino acids by yogurt bacteria. Biotechnology Progress 14(6), 963–965.

    Article  CAS  Google Scholar 

  • Boehringer Mannheim GmbH Biochemica. 1995 Methods of Enzymatic Food Analysis Using Test Combination. p. 511. Germany: Mannheim.

    Google Scholar 

  • Collins, E.B. 1976 Influence of medium and temperature on endproducts and growth. Journal of Dairy Science 60, 799–804.

    Google Scholar 

  • De Man, J.C., Rogosa, M. & Sharpe, M.E. 1960 A medium for the cultivation of Lactobacilli. Journal of Applied Bacteriology 23, 130–135.

    Google Scholar 

  • Dirar, H. & Collins, E. 1973 Aerobic utilization of low concentrations of galactose by Lactobacillus plantarum. Journal of General Microbiology 78, 211–215.

    CAS  Google Scholar 

  • Driessen, F.M., Kingma, F. & Stadhouders, J. 1982 Evidence that Lactobacillus bulgaricus in yogurt is stimulated by carbon dioxide produced by Streptococcus thermophilus. Netherlands Milk and Dairy Journal 36, 135–144.

    Google Scholar 

  • Gilliland, S.E. & Speck, M.L. 1977 Instability of Lactobacillus acidophilus in yogurt. Journal of Dairy Science 60, 1394–1398.

    Article  Google Scholar 

  • Grufferty, R.C. & Condon, S. 1983 Effect of fermentation sugar on hydrogen peroxide accumulation by Streptococcus lactis C10. Journal of Dairy Research 50, 481–489.

    Article  CAS  Google Scholar 

  • Guirguis, N. & Hickey, M.W. 1987 Factors affecting the performance of thermophilic starters. 2. Sensitivity to the lactoperoxidase system. Australian Journal of Dairy Technology 42, 14–16.

    CAS  Google Scholar 

  • Higuchi, M. 1984 The effect of oxygen on the growth and mannitol fermentation of Streptococcus mutans. Journal of General Microbiology 130, 1819–1826.

    CAS  Google Scholar 

  • Radke-Mitchell, L. & Sandine, W.E. 1984 Associative growth and differential enumeration of Streptococcus thermophilus and Lactobacillus bulgaricus: a review. Journal of Food Protection 47, 245–248.

    Google Scholar 

  • Sedewitz, B., Schleifer, K.H. & Gotz, F. 1984 Physiological role of pyruvate oxidase in the aerobic metabolism of Lactobacillus plantarum. Journal of Bacteriology 166, 462–465.

    Google Scholar 

  • Sijpesteijn, A.K. 1970 Induction of cytochrome formation and stimulation of oxidative dissimilation by hemin by Streptococcus lactis and Leuconostoc mesenteroides. Antonie van Leeuwenhoek Journal of Microbiology and Serology 36, 335–348.

    Article  CAS  Google Scholar 

  • Smart, J.B. & Thomas, T.D. 1970 Effect of oxygen on lactose metabolism in lactic Streptococci. Applied and Environmental Microbiology 53, 533–541.

    Google Scholar 

  • Teraguchi, S., Ono, J., Kiyosawa, I. & Okonogi, S. 1987 Oxygen uptake activity and aerobic metabolism of Streptococcus thermophilus STH450. Journal of Dairy Science 70, 523–541.

    Article  Google Scholar 

  • Terzaghi, B.E. & Sandine, W.E. 1975 Improved medium for lactic Streptococci and their bacteriophages. Applied Microbiology 29, 807–813.

    CAS  Google Scholar 

  • Thunell, R.K. & Sandine, W.E. 1985 Types of starter cultures. In Bacterial Starter Cultures for Foods, ed. Gilliland S.E., pp. 127–132. Florida: CRC Press Inc., Boca Raton. ISBN 0-84935686-5.

    Google Scholar 

  • Tinson, W., Broome, M.C., Hillier, A.J. & Jago, G.R. 1982a Metabolism of Streptococcus thermophilus. 2. Production of CO2 and NH3 from urea. Australian Journal of Dairy Technology 37, 14–16.

    CAS  Google Scholar 

  • Tinson, W., Hillier, A.J. & Jago, G.R. 1982b Metabolism of Streptococcus thermophilus. 1. Utilization of lactose, glucose and galactose. Australian Journal of Dairy Technology 37, 8–13.

    CAS  Google Scholar 

  • Whittenbury, R. 1978 Biochemical characteristics of Streptococcus species. In Streptococci, ed. Skinner, F.A. & Quesnel, L.B., pp. 55–61. London: Academic Press, Inc. (London), Ltd. ISBN 0-12-648035-4.

    Google Scholar 

  • Yamada, T., Takahaski-Abbe, S. & Abbe, K. 1985 Effects of oxygen on pyruvate formate-lyase in situ and sugar metabolism of Streptococcus mutans and Streptococcus sanguis. Infection and Immunology 47, 129–134.

    CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Laboratory of Applied Microbiology, Institute of Microbiology, Bulgarian Academy of Sciences, 4002, Plovdiv, 26 Maritza Blvd, Bulgaria

    D.M. Beshkova, E.D. Simova & G.I. Frengova

  2. Higher Institute of Food and Flavour Industries, 26 Maritza Blvd, 4002, Plovdiv, Bulgaria

    Zh.I. Simov

  3. ELBY Center of Research Development and Production, 44-A Lagera Blvd, 1612, Sofia, Bulgaria

    Z.N. Spasov

Authors
  1. D.M. Beshkova
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. E.D. Simova
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. G.I. Frengova
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Zh.I. Simov
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Z.N. Spasov
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Beshkova, D., Simova, E., Frengova, G. et al. Effect of oxygen on batch yogurt cultures. World Journal of Microbiology and Biotechnology 18, 365–369 (2002). https://doi.org/10.1023/A:1015288705502

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1023/A:1015288705502

Search

Navigation