The nutrient requirements of Lactobacillus acidophilus LA-5 and their application to fermented milk.


Journal

Journal of dairy science
ISSN: 1525-3198
Titre abrégé: J Dairy Sci
Pays: United States
ID NLM: 2985126R

Informations de publication

Date de publication:
Jan 2021
Historique:
received: 25 05 2020
accepted: 18 08 2020
pubmed: 3 11 2020
medline: 23 2 2021
entrez: 2 11 2020
Statut: ppublish

Résumé

Lactobacillus acidophilus LA-5 is a suitable probiotic for food application, but because of its slow growth in milk, an increase in its efficiency is desired. To shorten the time required for fermentation, the nutrient requirements of L. acidophilus LA-5 were analyzed, including the patterns of consumption of amino acids, purines, pyrimidines, vitamins, and metal ions. The nutrients required by L. acidophilus LA-5 were Asn, Asp, Cys, Leu, Met, riboflavin, guanine, uracil, and Mn

Identifiants

pubmed: 33131816
pii: S0022-0302(20)30880-8
doi: 10.3168/jds.2020-18953
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

138-150

Informations de copyright

Copyright © 2021 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Auteurs

Li Meng (L)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Shuang Li (S)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Gefei Liu (G)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Xuejing Fan (X)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Yali Qiao (Y)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Ao Zhang (A)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Yanan Lin (Y)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Xingming Zhao (X)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Kai Huang (K)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China.

Zhen Feng (Z)

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin, 150030, Heilongjiang, China. Electronic address: neau_fengzhen@163.comC.

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