Biomaterial Database

Growth of Lactobacillus paracasei ssp. paracasei on tofu whey. 2003

Nguyen Thi Lê, and Claude P Champagne, and Byong H Lee, and Jacques Goulet

Laval University, Department of Food Science and Technology, Québec, Canada G1K 7P4.

The liquid by-product of the soybean product tofu, tofu whey (TW), was used as a growth medium for the production of Lactobacillus paracasei ssp. paracasei LG3 cultures. The TW used in this study contained stachyose, raffinose, sucrose, fructose and glucose, but the strain used could only utilize the three latter. The lactobacilli population obtained in MRS broth was three times higher than that in TW alone, and supplementation of TW was thus examined. Of 19 mixtures of yeast extracts (YE), peptones and potato extracts examined, the best nitrogen sources were YE and tryptone. The addition of YE, salts (phosphates, citrates, Mg and Mn), glucose as well as Tween to TW tripled the populations to 2.9 x 10(9) cfu/ml, which was as high as that obtained in MRS broth. Growth of L. paracasei LG3 in cow rehydrated skim milk was inferior to that in TW.

UI	MeSH Term	Description	Entries
D007778	Lactobacillus	A genus of gram-positive, microaerophilic, rod-shaped bacteria occurring widely in nature. Its species are also part of the many normal flora of the mouth, intestinal tract, and vagina of many mammals, including humans. Lactobacillus species are homofermentative and ferment a broad spectrum of carbohydrates often host-adapted but do not ferment PENTOSES. Most members were previously assigned to the Lactobacillus delbrueckii group. Pathogenicity from this genus is rare.
D009584	Nitrogen	An element with the atomic symbol N, atomic number 7, and atomic weight [14.00643; 14.00728]. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. It is a constituent of proteins and nucleic acids and found in all living cells.
D003470	Culture Media	Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN.	Media, Culture
D005285	Fermentation	Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.	Fermentations
D005516	Food Microbiology	The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.	Microbiology, Food
D015169	Colony Count, Microbial	Enumeration by direct count of viable, isolated bacterial, archaeal, or fungal CELLS or SPORES capable of growth on solid CULTURE MEDIA. The method is used routinely by environmental microbiologists for quantifying organisms in AIR; FOOD; and WATER; by clinicians for measuring patients' microbial load; and in antimicrobial drug testing.	Agar Dilution Count,Colony-Forming Units Assay, Microbial,Fungal Count,Pour Plate Count,Spore Count,Spread Plate Count,Streak Plate Count,Colony Forming Units Assay, Microbial,Colony Forming Units Assays, Microbial,Agar Dilution Counts,Colony Counts, Microbial,Count, Agar Dilution,Count, Fungal,Count, Microbial Colony,Count, Pour Plate,Count, Spore,Count, Spread Plate,Count, Streak Plate,Counts, Agar Dilution,Counts, Fungal,Counts, Microbial Colony,Counts, Pour Plate,Counts, Spore,Counts, Spread Plate,Counts, Streak Plate,Dilution Count, Agar,Dilution Counts, Agar,Fungal Counts,Microbial Colony Count,Microbial Colony Counts,Pour Plate Counts,Spore Counts,Spread Plate Counts,Streak Plate Counts
D045730	Soy Foods	Foods made from GLYCINE MAX. Soy foods are high in DIETARY PROTEINS and PHYTOESTROGENS such as ISOFLAVONES.	Soy Sauce,Texturized Soy Protein,Tofu,Bean Curd, Soy,Miso,Natto,Soy Cheese,Tempeh,Texturized Vegetable Protein,Bean Curds, Soy,Cheese, Soy,Cheeses, Soy,Curd, Soy Bean,Curds, Soy Bean,Food, Soy,Foods, Soy,Protein, Texturized Soy,Protein, Texturized Vegetable,Proteins, Texturized Soy,Sauce, Soy,Soy Bean Curd,Soy Bean Curds,Soy Cheeses,Soy Food,Soy Protein, Texturized,Soy Proteins, Texturized,Texturized Soy Proteins,Vegetable Protein, Texturized,Vegetable Proteins, Texturized
D050260	Carbohydrate Metabolism	Cellular processes in biosynthesis (anabolism) and degradation (catabolism) of CARBOHYDRATES.	Metabolism, Carbohydrate