ArticleBioscience of microbiota, food and health2014
NADH Oxidase of Streptococcus thermophilus 1131 is Required for the Effective Yogurt Fermentation with Lactobacillus delbrueckii subsp. bulgaricus 2038.
Article in Bioscience of microbiota, food and health, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers, 1 of them a synthesis that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
9 citing papers in PubMed, 1 synthesis or guideline pooled it, 29 citations in OpenAlex.
- Oxidative stress tolerance and antioxidant capacity of lactic acid bacteria as probiotic: a systematic review.Gut microbes · 2020Pooled it
- Processing difficulties and biochemical barriers in camel milk fermentation.Frontiers in microbiology · 2026Review
- Global transcriptional regulation by the CodY gene: identification of critical compounds that enhance oxidative stress resistance in Lactobacillus delbrueckii subsp. Bulgaricus.BMC microbiology · 2025Article
- Roles of flavoprotein oxidase and the exogenous heme- and quinone-dependent respiratory chain in lactic acid bacteria.Bioscience of microbiota, food and health · 2024Review
- Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies.Foods (Basel, Switzerland) · 2023Article
- Pre-Treatment of Starter Cultures with Mild Pulsed Electric Fields Influences the Characteristics of Set Yogurt.Foods (Basel, Switzerland) · 2023Article
- Unlocking the potential of Tregs: innovations in CAR technology.Frontiers in molecular biosciences · 2023Review
- Novel shuttle vector pGMβ1 for conjugative chromosomal manipulation ofBioscience of microbiota, food and health · 2022Article
- NADH peroxidase plays a crucial role in consuming HBioscience of microbiota, food and health · 2020Article
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
We previously reported that dissolved oxygen (DO) suppresses yogurt fermentation with an industrial starter culture composed of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) 2038 and Streptococcus thermophilus 1131, and also found that reducing the DO in the medium prior to fermentation (deoxygenated fermentation) shortens the fermentation time. In this study, we found that deoxygenated fermentation primarily increased the cell number of S. thermophilus 1131 rather than that of L. bulgaricus 2038, resulting in earlier l-lactate and formate accumulation. Measurement of the DO concentration and hydrogen peroxide generation in the milk medium suggested that DO is mainly removed by S. thermophilus 1131. The results using an H2O-forming NADH oxidase (Nox)-defective mutant of S. thermophilus 1131 revealed that Nox is the major oxygen-consuming enzyme of the bacterium. Yogurt fermentation with the S. thermophilus Δnox mutant and L. bulgaricus 2038 was significantly slower than with S. thermophilus 1131 and L. bulgaricus 2038, and the DO concentrations of the mixed culture did not decrease to less than 2 mg/kg within 3 hr. These observations suggest that Nox of S. thermophilus 1131 contributes greatly to yogurt fermentation, presumably by removing the DO in milk.
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