Abstract

The detrimental effect of ureolytic activity on the rate of milk acidification was evaluated and superseded using a food-grade Ure- recombinant strain. Small-scale yoghurt production trials highlighted the positive role of a Ure-S. thermophilus mutant as a co-starter in milk fermentations. Moreover, the vector pMI108 developed for the construction of the Ure- strain, should be considered as a potential tool for the generation of Ure- dairy S. thermophilus strains selected for other relevant technological properties but characterized by the undesirable ureolytic phenotype.

Keywords

Streptococcus salivariusStreptococcus thermophilusUreaseMutantGene clusterStructural geneMicrobiologyFermentationBiologyBiochemistryBacteriaSkimmed milkStrain (injury)GeneChemistryLactobacillusUreaGeneticsStreptococcusFood science

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Year
2003
Type
article
Volume
96
Issue
1
Pages
209-219
Citations
61
Access
Closed

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Diego Mora, Emmanuelle Maguin, Marianna Masiero et al. (2003). Characterization of urease genes cluster of Streptococcus thermophilus. Journal of Applied Microbiology , 96 (1) , 209-219. https://doi.org/10.1046/j.1365-2672.2003.02148.x

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DOI
10.1046/j.1365-2672.2003.02148.x