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Operon Gal w fermentującym galaktozę Streptococcus thermophilus
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ISBN10: 6208818761
ISBN13: 9786208818760
Publisher: Wydawnictwo Nasza Wiedza
Published: Apr 2 2025
Pages: 124
Weight: 0.39
Height: 0.29 Width: 6.00 Depth: 9.00
Language: Polish
ISBN13: 9786208818760
Publisher: Wydawnictwo Nasza Wiedza
Published: Apr 2 2025
Pages: 124
Weight: 0.39
Height: 0.29 Width: 6.00 Depth: 9.00
Language: Polish
Większośc szczepów S. thermophilus nie fermentuje galaktozy i uwalnia wolną galaktozę do sfermentowanego mleka i sera. Niezdolnośc S. thermophilus do wykorzystania galaktozy może byc spowodowana slabą ekspresją jednego lub więcej enzymów katabolicznych. Nagromadzenie wolnej galaktozy w fermentowanych produktach mlecznych prowadzi do reakcji brązowienia w serze, heterofermentacji i galaktozemii u konsumentów. W fermentacji mleka S. thermophilus AJM uwalnial mniej galaktozy (0,27%), a następnie S. thermophilus KM3 (0,3%) i S. thermophilus JM1 (0,45%). Stwierdzono, że kolejnośc genów gal-lac (galRKTEM-lacSZ) jest zachowana, a indywidualna wielkośc genu jest wysoce podobna zarówno w szczepach gal-, jak i gal+ metodą Long Range PCR. Jednak sekwencja promotora izolatów gal+ (AJM, JM1&KM3) posiadala delecję pojedynczej pary zasad w regionie -35 promotora galR i substytucję C do T w polu -10 regionu galK. Natomiast AUKD8 ma substytucję A do T w poprzedzającym polu -10. Jogurt przygotowany z gal+ izolatu AJM zawieral mniej galaktozy 0,37%, a następnie KM3 (0,51%) i JM1 (0,65%) w porównaniu do gal- NCDC 218 (0,98%) po 4 godzinach fermentacji.
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