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Operone Gal nello Streptococcus thermophilus che fermenta il galattosio
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ISBN10: 620881880X
ISBN13: 9786208818807
Publisher: Edizioni Sapienza
Published: Apr 2 2025
Pages: 124
Weight: 0.39
Height: 0.29 Width: 6.00 Depth: 9.00
Language: Italian
ISBN13: 9786208818807
Publisher: Edizioni Sapienza
Published: Apr 2 2025
Pages: 124
Weight: 0.39
Height: 0.29 Width: 6.00 Depth: 9.00
Language: Italian
La maggior parte dei ceppi di S. thermophilus non fermenta il galattosio e rilascia galattosio libero nel latte e nel formaggio fermentati. L'incapacità di S. thermophilus di utilizzare il galattosio può essere dovuta alla scarsa espressione di uno o più enzimi catabolici. L'accumulo di galattosio libero nei prodotti lattiero-caseari fermentati porta a reazioni di imbrunimento nel formaggio, eterofermentazione e galattosomia nei consumatori. Nella fermentazione del latte, S. thermophilus AJM ha rilasciato meno galattosio (0,27%), seguito da S. thermophilus KM3 (0,3%) e S. thermophilus JM1 (0,45%). L'ordine dei geni gal-lac (galRKTEM-lacSZ) è risultato conservato e le dimensioni individuali del gene sono altamente simili sia nei ceppi gal- che gal+ mediante PCR a lunga distanza. Tuttavia, la sequenza del promotore degli isolati gal+ (AJM, JM1&KM3) presenta una delezione di una singola coppia di basi nella regione -35 del promotore galR e una sostituzione da C a T nella casella -10 della regione galK. Al contrario, AUKD8 presenta una sostituzione da A a T nella precedente casella -10. Lo yogurt preparato con l'isolato gal+ AJM conteneva meno galattosio, 0,37%, seguito da KM3 (0,51%) e JM1 (0,65%) rispetto al gal- NCDC 218 (0,98%) dopo 4 ore di fermentazione.
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