Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillus helveticus in milk

Jingyi Zang; Tao Wang; Dziugan Piotr; Hongfei Zhao; Bolin Zhang

doi:10.1002/fsn3.2076

Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillus helveticus in milk

Food Sci Nutr. 2020 Dec 19;9(2):1050-1060. doi: 10.1002/fsn3.2076. eCollection 2021 Feb.

Authors

Jingyi Zang¹, Tao Wang¹, Dziugan Piotr², Hongfei Zhao¹, Bolin Zhang¹

Affiliations

¹ College of Biological Science & Biotechnology Beijing Key Laboratory of Forest Food Processing and Safety Beijing Forestry University Beijing China.
² Institute of Fermentation Technology & Microbiology Lodz University of Technology Lodz Poland.

Abstract

The aim of the research was to explore the effect of carbon sources on the proliferation of Lactobacillus helveticus. In this study, lactose was added to skim milk medium and the effects of carbon sources on the growth and proliferation of Lactobacillus helveticus in low- and high-sugar media were compared from the aspects of metabolism-related enzyme activity, proteomics, and transcriptomics. The results showed that under high-sugar conditions, the rate of substance transport to cells and the Embden-Meyerhof-Parnas (EMP) pathway were significantly accelerated. The synthesis and metabolism of cells were significantly enhanced, which was beneficial to the rapid proliferation of cells. By increasing the lactose concentration in the medium and optimizing the culture method, the cell density of Lactobacillus helveticus reached 3.98 × 10⁹ CFU/ml; a good proliferation effect was obtained.

Keywords: Lactobacillushelveticus; growth and metabolism; high‐cell‐density culture; lactose; proliferation.