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Our study characterized exopolysaccharide production by Streptococcus thermophilus IMAU20246 with lactose, glucose, galactose, or sucrose as sole carbon sources, and conducted comparative transcriptomics to unravel EPS synthesis mechanisms. The yield, molecular weight, monosaccharide composition and structure of EPSs were significantly affected by carbon sources. The yield of EPSs was highest (617 ± 5.9 mg/L), and Mw the smallest (3.789 × 10 Da) in sucrose; it was 1.5, 1.2 and 1.8 times higher than with lactose, glucose and galactose, respectively. Transcriptomic analysis identified 21 key enzymes for EPS synthesis, and S. thermophilus IMAU20246 preferentially regulated sucrose utilization through ABC transporters, phosphotransferase system (PTS), amino sugar and nucleotide sugar metabolism; and upregulated expression of EPS biosynthesis genes to increase EPS production. This study provides a theoretical basis for enhancing EPS content and reveals the dynamics of EPS synthesis in S. thermophilus which may be significant for further EPS production and application.
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http://dx.doi.org/10.1016/j.foodchem.2025.144069 | DOI Listing |
Food Chem
October 2025
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Labor
Food Chem
July 2025
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China; Inner Mongolia Key Labor
Our study characterized exopolysaccharide production by Streptococcus thermophilus IMAU20246 with lactose, glucose, galactose, or sucrose as sole carbon sources, and conducted comparative transcriptomics to unravel EPS synthesis mechanisms. The yield, molecular weight, monosaccharide composition and structure of EPSs were significantly affected by carbon sources. The yield of EPSs was highest (617 ± 5.
View Article and Find Full Text PDFJ Dairy Sci
September 2024
Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mong
Streptococcus thermophilus is a common starter in yogurt production and plays an important role in the dairy industry. In this study, a galactose-positive (Gal) mutant strain, IMAU20246Y, was produced using the chemical mutagen N-methyl-N'-nitro-N-nitrosoguanidine (NTG) from wild-type S. thermophilus IMAU20246, which is known to have good fermentation characteristics.
View Article and Find Full Text PDFKorean J Food Sci Anim Resour
January 2016
Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Department of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China.
The objective of this study was to identify the coccoidal bacteria present in 188 samples of fermented yaks', mares' and cows' milk products collected from 12 different regions in Mongolia. Furthermore, we evaluated the fermentation properties of ten selected isolates of the predominant species, Streptococcus (S.) thermophiles, during the process of milk fermentation and subsequent storage of the resulting yoghurt at 4℃.
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