Physiological characteristics of Bacillus strains originated from dairy products and their impacts on rheological properties of pasteurised yoghurt
Hui Tian
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Joint Lab of Collaborative Innovation Center for Supporting Technology of Northwest Low-Carbon Towns, Lanzhou, 730050 Gansu, China
Contribution: Conceptualization, Data curation, Writing - review & editing
Search for more papers by this authorChunlan Shi
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Contribution: Investigation, Methodology, Data curation, Writing - original draft
Search for more papers by this authorZhuo Ma
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Contribution: Data curation, Investigation, Validation
Search for more papers by this authorHuiyun Zhou
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Contribution: Investigation, Methodology
Search for more papers by this authorCorresponding Author
Wenguang Fan
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Supervision, Project administration
Search for more papers by this authorWenwei Zhang
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070 Gansu, China
Contribution: Methodology, Validation
Search for more papers by this authorYonggang Wang
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070 Gansu, China
Contribution: Conceptualization, Validation
Search for more papers by this authorCorresponding Author
Haiwei Ren
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Joint Lab of Collaborative Innovation Center for Supporting Technology of Northwest Low-Carbon Towns, Lanzhou, 730050 Gansu, China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Conceptualization, Validation
Search for more papers by this authorJinping Li
Joint Lab of Collaborative Innovation Center for Supporting Technology of Northwest Low-Carbon Towns, Lanzhou, 730050 Gansu, China
Contribution: Validation
Search for more papers by this authorXia Cai
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Contribution: Methodology
Search for more papers by this authorRuiyun Wang
Gansu Qimu Dairy Co., Ltd (Jiuquan Iron and Steel Group), Jiayuguan, 735100 Gansu, China
Contribution: Validation
Search for more papers by this authorHui Tian
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Joint Lab of Collaborative Innovation Center for Supporting Technology of Northwest Low-Carbon Towns, Lanzhou, 730050 Gansu, China
Contribution: Conceptualization, Data curation, Writing - review & editing
Search for more papers by this authorChunlan Shi
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Contribution: Investigation, Methodology, Data curation, Writing - original draft
Search for more papers by this authorZhuo Ma
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Contribution: Data curation, Investigation, Validation
Search for more papers by this authorHuiyun Zhou
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Contribution: Investigation, Methodology
Search for more papers by this authorCorresponding Author
Wenguang Fan
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Supervision, Project administration
Search for more papers by this authorWenwei Zhang
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070 Gansu, China
Contribution: Methodology, Validation
Search for more papers by this authorYonggang Wang
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070 Gansu, China
Contribution: Conceptualization, Validation
Search for more papers by this authorCorresponding Author
Haiwei Ren
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Joint Lab of Collaborative Innovation Center for Supporting Technology of Northwest Low-Carbon Towns, Lanzhou, 730050 Gansu, China
Author for correspondence. E-mail: [email protected]; [email protected]
Contribution: Conceptualization, Validation
Search for more papers by this authorJinping Li
Joint Lab of Collaborative Innovation Center for Supporting Technology of Northwest Low-Carbon Towns, Lanzhou, 730050 Gansu, China
Contribution: Validation
Search for more papers by this authorXia Cai
School of Life Sciences and Engineering, Lanzhou University of Technology, Lanzhou, 730050 Gansu, China
Contribution: Methodology
Search for more papers by this authorRuiyun Wang
Gansu Qimu Dairy Co., Ltd (Jiuquan Iron and Steel Group), Jiayuguan, 735100 Gansu, China
Contribution: Validation
Search for more papers by this authorAbstract
Due to the strong stress resistance, causing food spoilage and toxin production of spore-forming Bacillus species, their presence will be detrimental to the quality assurance of dairy products. Impacts of five Bacillus strains (Bacillus licheniformis H1, B. licheniformis H2, B. subtilis Z2, B. cereus Z6-1 and B. cereus Z6-2) originated from dairy products on the quality of pasteurised yoghurt were investigated. Physiological characteristics of the strains, including growth, acid production, proteolysis, amylase production, extracellular polysaccharide and biofilm formation, were analysed. Additionally, changes in Bacillus-contaminated pasteurised yoghurt during a 60-day incubation at 28°C were observed. Physiological characteristics of the five Bacillus strains were strongly strain-specific. Both B. cereus strains had the highest growth rate and acid production in Brian Heart Infusion broth and the strongest proteolytic ability in skimmed milk. Bacillus subtilis Z2 exhibited the highest amylase activity, while the highest yields of extracellular polysaccharides and biofilm were obtained from B. cereus Z6-2 and B. licheniformis H2. The acidic environment (about pH 4.2–4.4) was not suitable for the growth of Bacilli, as the low survival rate after inoculation and the slow growth. Yoghurt contaminated with B. licheniformis H1 showed strong proteolytic activity, resulting in a gel with relatively low elasticity. Yoghurt containing H2 exhibited a high amylase activity, leading to the formation of many interspersed holes. The Z2 strain had the strongest effect on the rheological properties of yoghurt, resulting in the lowest viscoelasticity. Protease from Bacillus strains mainly interferes with the thickness of the protein matrix in the yoghurt, while amylase mainly affects the size of holes in the gel. The residual Bacillus strains may adversely affect the rheological properties of pasteurised yoghurt, particularly in products with a long shelf life.
CONFLICT OF INTEREST
The authors have no conflicts of interest to declare.
Open Research
DATA AVAILABILITY STATEMENT
Data can be made available upon request.
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