Abstract
To explore the influence of milk powder storage by-products on the probiotic activity, Lacticaseibacillus paracasei JY025 fortified milk powder was used to evaluate the change of bacterial activity and the accumulation of Maillard and lipid oxidation by-products during long-term storage. Based on the above results, this study further clarifies the effect mechanism of milk powder by-products on the metabolism and transcriptional response of Lacticaseibacillus paracasei JY025. The results of the strain JY025 growth ability and its metabolic ability of various carbon sources under different by-product interventions indicated that the Maillard by-products (higher concentrations) and the lipid oxidation by-products inhibit the growth metabolic of Lactobacillus. The transcriptomic analysis of strains under different interventions further suggested the intervention of Maillard by-products with a specific concentration improve the ability of Lactobacillus to utilize carbohydrates, which helps to provide additional energy and improve the tolerance of Lactobacillus to lipid oxidation by-product stress.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
