Enzymatic activity measurements in Streptococcus thermophilus - Bertin Instruments

Microbiology

Enzymatic activity measurements in Streptococcus thermophilus

Sources: Department of Food Science and Microbiology (Di.S.T.A.M),University of Milan - Italy

Context

Streptococcus thermophilus is a major component of dairy starter cultures used for the manufacture of yoghurt and cheese. In this study, b-galactosidase and lactate dehydrogenase activities were measured in Streptococcus thermophilus cells to evaluate the effect of carbon dioxide availability on the homolactic fermentation process [1].

Results

Image18

Figure 1:

β-galactosidase(a) and lactate dehydrogenase(b)  activities  of  S.  thermophilus wild-type  cells  (white bars)  and  A19( Δ ppc; Δ carB) mutant  cells  (grey  bars) grown in enriched CO2or N2 atmosphere.

Our results originally show a direct correlation between the distribution of the HPr phosphorylated isoforms and the  measured  level  of  β-galactosidase and  lactate dehydrogenase activities  (Fig.  1)  and  its  relevance  in milk acidification process.

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