| Popis: |
to yogurt manufacture. The taxonomy of these bacteria is presented. Different proposed pathways for carbohydrate metabolism are then discussed, as weil as recent molecular and genetic studies of the enzymes involved. Acetaldehyde is the major aromatic compound in yogurt, and so the different pathways of its formation are briefly described. Recent studies have concerned threonine aldolase which catalyzes acetaldehyde synthesis by yogurt bacteria. Exocellular polysaccharides produced by lactic acid bacteria improve the texture of stirred and liquid yogurts. Some of the polysaccharides of yogurt bacteria are currently known and particular aspects of their production are discussed. Some other properties, le proteolysis, Iipolysis, urease, oxygen metabolism, are also briefly presented. Interactions between streptococci and lactobacilli are weil established, but more data are required for the complete characterization and control of mixed populations. In particular, Iittle is known about antimicrobial compounds produced by these microorganisms. Bacteriophages of yogurt bacteria are now weIl characterized, but liltle is known about Iysogeny in thermophilic streptococci. Finally, progress in genetics (on both plasmid and chromosomal DNA) is briefly discussed. |
