Production of d-tagatose, a low caloric sweetener during milk fermentation using l-arabinose isomerase

Lactobacillusdelbrueckii subsp. bulgaricus and Streptococcus thermophilus are used for the biotransformation of milk in yoghurt. During milk fermentation, these lactic acid bacteria (LAB) hydrolyze lactose producing a glucose moiety that is further metabolized and a galactose moiety that they are en...

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Bibliographic Details
Published inBioresource technology Vol. 102; no. 3; pp. 3309 - 3315
Main Authors Rhimi, Moez, Chouayekh, Hichem, Gouillouard, Isabelle, Maguin, Emmanuelle, Bejar, Samir
Format Journal Article
LanguageEnglish
Published Elsevier 2011
Subjects
Life Sciences
Yoghurt
Arabinose isomerase
Lactic acid bacteriad
Tagatosel
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Summary:Lactobacillusdelbrueckii subsp. bulgaricus and Streptococcus thermophilus are used for the biotransformation of milk in yoghurt. During milk fermentation, these lactic acid bacteria (LAB) hydrolyze lactose producing a glucose moiety that is further metabolized and a galactose moiety that they are enable to metabolize. We investigated the ability of L. bulgaricus and S. thermophilus strains expressing a heterologous L-arabinose isomerase to convert residual D-galactose to D-tagatose. The Bacillus stearothermophilus US100l-arabinose isomerase (US100l-AI) was expressed in both LAB, using a new shuttle vector where the araA US100 gene is under the control of the strong and constitutive promoter of the L. bulgaricus ATCC 11842 hlbA gene. The production of L-AI by these LAB allowed the bioconversion of D-galactose to D-tagatose during fermentation in laboratory media and milk. We also established that the addition of L-AI to milk also allowed the conversion of D-galactose into D-tagatose during the fermentation process.
ISSN:0960-8524
DOI:10.1016/j.biortech.2010.10.078