Abstract
The number of people who cannot consume dairy products due to intolerance or allergies to food components is increasing. Consumers are increasingly searching for alternative, nondairy beverages which have an advantageous effect on the body and which stimulate gut microflora. Previous studies have shown that Streptococcus thermophilus TKM3 KKP 2030p can be an efficient starter culture for the fermentation of plant material and can also ensure an acceptable sensory profile and a high number of lactic acid bacteria during 4 week cold storage. The aim of this study was to determine the relative gene expression of the l-lactate dehydrogenase gene (ldhL) in selected strain using the RT qPCR technique at particular time points. The gene expression experiments were conducted in laboratory broth (LABm) and fruit–cereal (OBPromOat) matrix with a beta-glucan additive. Levels of gene relative expression in the selected strain in these two media were correlated with the amount of l-lactate produced. The results showed that the plant matrix stimulated stronger ldhL gene expression in the first 4 h of the experiment (although the synthesis of l-lactate was less than in laboratory broth). This study broadens existing knowledge of the transcriptional mechanisms which arise from the adaptation of the analyzed strain to different habitats during l-lactate synthesis. This could contribute to the development of new alternative food products for people who show intolerance to milk proteins or lactose.Electronic supplementary materialThe online version of this article (doi:10.1007/s00284-016-1126-5) contains supplementary material, which is available to authorized users.
Highlights
Scientific progress, in the area of nutrition, is fundamental to the development of innovative food solutions
The number of people who show intolerance or allergies to food components and cannot consume dairy products—which are a major source of beneficial intestinal microflora—has been increasing
L. delbrueckii is a typical representative of D-LAB, because D-lactic acid accounts for over 80 % of its lactic acid products, whereas the L-lactic acid found in yogurt comes mainly from S. thermophilus
Summary
Scientific progress, in the area of nutrition, is fundamental to the development of innovative food solutions. This has a huge influence on the improvement of key human body functions and, consumer health [30]. Food companies have been making attempts to develop food products which offer multiple health benefits within a single food product [29]. Their task is to nourish the body, but preferably impact upon its core functions; e.g., raise immunity, lower cholesterol levels, and protect against infections. In 1997, the Food and Drug Administration (FDA) officially acknowledged products made of wholegrain oats or oat fiber with a minimum of 0.75 g betaglucan/serving size as being functional foods [30]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 call
