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Aerobic Respiration in Lactic Acid Bacteria: Current and Future Applications in Dairy Starter Culture
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Author(s): Sarang Dilip Pophaly (College of Dairy Science and Food Technology, India), Manorama Chauhan (College of Dairy Science and Food Technology, India), Jitesh Tarak (College of Dairy Science and Food Technology, India), Shekhar Banala Bashetty (College of Dairy Science and Food Technology, India), Tejinder Pal Singh (College of Dairy Science and Technology, India)and Sudhir Kumar Tomar (ICAR-National Dairy Research Institute, India)
Copyright: 2018
Pages: 14
Source title:
Microbial Cultures and Enzymes in Dairy Technology
Source Author(s)/Editor(s): Şebnem Öztürkoğlu Budak (Ankara University, Turkey)and H. Ceren Akal (Ankara University, Turkey)
DOI: 10.4018/978-1-5225-5363-2.ch005
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Abstract
Lactic acid bacteria (LAB) are used as food-grade microorganisms for production of a variety of fermented milk products. They are also the most common probiotic organisms used for making functional foods. Lactic acid bacteria are well known for their fermentative metabolism wherein they convert simple carbohydrates to organic acids and other end products. Fermentation helps the bacteria to generate ATP required for various cellular activities via substrate level phosphorylation reaction. Fermentation results in incomplete oxidation of substrate and hence is an inefficient process with a low ATP yield. However, some LAB are genetically capable of activating an auxiliary respiratory metabolism in which a quinol oxidase serves as the final electron acceptor and high ATP production is achieved due to oxidative phosphorylation. The respiratory process is associated with high biomass production of LAB and more robust bacterial cells, which are essentially required for manufacture of high viability starter culture. This chapter explores LAB's current and future applications in dairy starter cultures.
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