Wuhan Bright Dairy Co.

Wuhan, China

Wuhan Bright Dairy Co.

Wuhan, China

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Ma C.,Wuhan Bright Dairy Co. | Pan N.,Huazhong Agricultural University | Chen Z.,Huazhong Agricultural University | Ma A.,Huazhong Agricultural University
International Dairy Journal | Year: 2014

The aim of this study was to investigate the diversity of phages from Chinese yoghurt plants. Restriction analysis of six isolated Streptococcus thermophilus (St) phages showed that Φ101, Φ102 and Φ108 with different origins but with the same host strain St1 were different while phages Φ901, Φ903 and Φ907 with host strain St9 from the same origin were homologous. DNA packaging mechanism analysis proved the isolated phages to be pac-type except Φ108. The sensitive strain St1 could be infected by two different packaging mechanisms. Probing and sequencing of the variable region (VR2) fragment revealed that VR2 in aggressive phages (Φ101, Φ102 and Φ108) infecting host strain St1 was deleted. Phage Φ901 has an 845bp amplicon and the similarity coefficient of the sequence was lower than 96% compared with other reported phages, which shows phage Φ901 did not belong to any known grouping. © 2013 Elsevier Ltd.


Ma C.,Wuhan Bright Dairy Co. | Ma A.,Huazhong Agricultural University | Chen Z.,Huazhong Agricultural University
International Dairy Journal | Year: 2015

The influence of several Chinese teas on the ability of Lactobacillus casei to ferment milk was assessed. The three kinds of tea significantly stimulated the growth and acidification of L.casei. The viable cell counts in tea-supplemented fermented milk were higher than those of the control and were maintained during cold storage. Flavour component content increased significantly, and an additional eight components were detected in fermented milk supplemented with 5% green tea infusion (GTI5%) compared with control fermented milk. Moreover, the increase in total free amino acids after fermentation in GTI5% was 2.5-fold higher than in the control, suggesting that tea stimulated the growth and metabolism of L.casei during milk fermentation. Higher cell numbers, reduced fermentation time, abundant flavour components and free amino acids were achieved during the tea-supplemented fermentation of L.casei. Green tea effectively enhances the growth of L.casei, therefore could be considered for industrial purposes. © 2014 Elsevier Ltd.


Li S.,Wuhan Bright Dairy Co. | Gong G.,Jiangnan University | Ma C.,Wuhan Bright Dairy Co. | Liu Z.,Jiangnan University | Cai J.,Wuhan Polytechnic University
Journal of Food Science | Year: 2016

In this study, the influence of tea extract (TE) on the growth of probiotics in skim milk was examined. Lactobacillus plantarum ST-III, Bifidobacterium bifidum Bb02, Lactobacillus acidophilus NCFM, and Lactobacillus rhamnosus GG were used in this study. The introduction of TE in milk significantly stimulated the propagation and acidification of L. rhamnosus GG and L. acidophilus NCFM. The antioxidant capacities and the total free amino acid contents of all fermented milk products were enhanced by the addition of TE; however, there were different antioxidant properties and free amino acid contents of fermented milk samples fermented by different bacteria. With a 9% (w/w) level, the fermentation with L. rhamnosus GG and L. acidophilus NCFM showed larger numbers of viable cells and faster acidifying rates, as well as excellent antioxidant capacity and abundant free amino acids. The stimulative effects of TE on probiotics can be considered for industrial purposes and has practical implications for commercial applications. © 2016 Institute of Food Technologists®


Li S.,Wuhan Bright Dairy Co. | Ma C.,Wuhan Bright Dairy Co. | Chang C.,Wuhan Polytechnic University | Xu Z.,Wuhan Bright Dairy Co.
LWT - Food Science and Technology | Year: 2016

The aim of this study was to investigate the influence of onion juice on the fermentation of milk by Lactobacillus acidophilus. The onion juice significantly stimulated the growth and acidification of the bacterial strain L. acidophilus NCFM. The viable cell counts in onion-supplemented fermented milk were higher than that of the control sample and were maintained during cold storage. We considered the whole constituents of onion juice such as polyphenols, sulfur compounds, fructans, and minerals together to play the stimulatory roles and result in this beneficial effect for L. acidophilus viability during fermentation and storage. After the milk was fermented by L. acidophilus NCFM, the antioxidant capacity decreased greatly in the control and onion-supplemented fermented milk. The results suggested that it was very necessary and crucial to scavenge radical for L. acidophilus growth. The onion juice was slightly beneficial to enhancing the antioxidant capacity of fermented milk. The higher cell numbers, the less fermentation time, the better antioxidant capacity, and more abundant flavor components were achieved by onion-supplemented fermentation by L. acidophilus, demonstrating the potential for industrial applications. © 2015 Elsevier Ltd.


Xu Z.,Wuhan Bright Dairy Co. | Li S.,Wuhan Bright Dairy Co. | Ma C.,Wuhan Bright Dairy Co.
Food Science and Technology Research | Year: 2015

The aim of this study was to analyze four different acidifying strains of Lactobacillus delbrueckii subsp. bulgaricus and their influence on the quality of yoghurt. The results showed L. bulgaricus IM1 and L. bulgaricus IM2 were fast acidifying strains, and L. bulgaricus IM3 and L. bulgaricus IM4 were slow acidifying strains. When the four strains were mixed with Streptococcus thermophilus TA040, the fermentation time of the yoghurt starter culture LS1 (IM1 and TA040) and LS2 (IM2 and TA040) was shorter than that of the yoghurt starter culture LS3 (IM3 and TA040) and LS4 (IM4 and TA040). However, yoghurt samples fermented by LS3 and LS4 had weaker post-acidification, higher viscosity and more exopolysaccharide (EPS). In addition, the highest acetaldehyde and diacetyl contents were observed in yoghurt fermented by the slowest acidifying yoghurt starter culture (LS4). Therefore, selecting slow acidifying L. bulgaricus strain is a considerate design to integrate advantageous performance of strains. © 2015, Japanese Society for Food Science and Technology.


Ma C.,Wuhan Bright Dairy Co. | Ma A.,Huazhong Agricultural University | Chen Z.,Huazhong Agricultural University
International Journal of Food Microbiology | Year: 2015

Lactobacillus casei, a probiotic, and Streptococcus thermophilus, a fast acidifying lactic acid bacterial strain, are both used in the food industry. The aim of this study was to investigate the interaction between L. casei and S. thermophilus in the presence or absence of S. thermophilus-specific bacteriophage during milk fermentation. The acidification capability of L. casei co-cultured with S. thermophilus was significantly higher than that observed for L. casei or S. thermophilus cultured alone. However, the probiotic content (i.e., L. casei cell viability) was low. The fastest acidification and the highest viable L. casei cell count were observed in co-cultures of L. casei and S. thermophilus with S. thermophilus phage. In these co-cultures, S. thermophilus compensated for the slow acid production of L. casei in the early exponential growth phase. Thereafter, phage-induced lysis of the S. thermophilus cells eliminated the competition for nutrients, allowing L. casei to grow well. Additionally, the ruptured S. thermophilus cells released intracellular factors, which further promoted the growth and function of the probiotic bacteria. Crude cellular extract isolated from S. thermophilus also significantly accelerated the growth and propagation of L. casei, supporting the stimulatory role of the phage on this micro-ecosystem. © 2015.


Li S.,Wuhan Bright Dairy Co. | Ma C.,Wuhan Bright Dairy Co. | Xu Z.,Wuhan Bright Dairy Co. | Xu A.,Wuhan Bright Dairy Co. | Hua B.,Wuhan Bright Dairy Co.
Food Science and Technology Research | Year: 2014

Yoghurt has the strong flavour produced by adding Cheddar cheese into the milk and cold storage process before the fermentation. The flavour analysis of yoghurt was investigated by e-nose, e-tongue and gas chromatography-mass spectrometry (GC-MS). Yoghurt samples with adding Cheddar cheese or whole milk powder showed significant differences in their e-nose flavour profiles, but their e-tongue flavour profiles were roughly similar. Besides, neither e-nose nor e-tongue could accurately distinguish the yoghurt samples which were subjected to cold storage process before the homogenization or not. Among the detected volatile compounds, pentanal and dimethyl trisulfide were the most highly correlated with the cold storage process, and pentanal, ethyl butanoate, methanethiol, dimethyl disulfide and dimethyl trisulfide discriminated yoghurt samples adding Cheddar cheese or whole milk powder. This study showed the potential of adding Cheddar cheese in the yoghurt production to accelerate the flavour formation and increase the flavour compounds. Copyright © 2014, Japanese Society for Food Science and Technology.

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