Use lactic fermentation bacteria to produce natural or milk-based bioactive ingredients.Check out research at the USDA-ARS USDA-ARS United States Department of Agriculture-Agricultural Research Service , where scientists are improving the potential for bioactive food ingredients. Specifically, microbial microbial pertaining to or emanating from a microbe. microbial digestion the breakdown of organic material, especially feedstuffs, by microbial organisms. and molecular biotechnology, gene, enzyme and proteomic technologies are being used to develop selected lactic fermentation and probiotic pro·bi·ot·ic n. A dietary supplement containing live bacteria or yeast that supplements normal gastrointestinal flora, given especially after depletion of flora caused by infection or ingestion of an antibiotic drug. bacteria, used in dairy food production, that have the capacity to generate bioactive peptides. Scientists are developing transport systems fitted with regulatory elements that will deliver genes into food-grade bacteria: streptococci Streptococcus (plural, streptococci) A genus of spherical-shaped anaerobic bacteria occurring in pairs or chains. Sydenham's chorea is considered a complication of a streptococcal throat infection. , lactococci and lactobacilli Lactobacilli, cariogenic, n a type of bacteria that may play an important role in tooth decay. It is usually found in small amounts in dental plaque. Its concentration increases with high sugar intake. . Conditions of gene transfer and stability, nutrient requirements and other growth parameters will be optimized for gene product synthesis and secretion in certain host systems. Investigators are testing superior cultures to see how productive they might be in fermentation media based on whey whey liquid residue from milk after the removal of cheese curds in the manufacture of cheese. An excellent protein supplement but difficult to handle in the liquid form, except to pigs maintained close to the cheese factory. Dried whey is easy to handle but processing costs are high. effluent from dairy processing. Cell lines and their products will be evaluated in prototype food systems. The intent is to develop lactic fermentation bacteria that have the genetic capacity to produce natural or milk-based bioactive food ingredients. These ingredients can be harnessed to improve the health-promoting, functional and bioprotective properties of foods. Scientists are using microbial, molecular, gene, enzyme and proteomic technologies and are evaluating production media formulated from dairy wastes, such as whey. The research is part of an overall effort aimed at solving critical problems in milk utilization. Scientists hope to expand the markets for milk while assuring the consumer of safe, high-quality products. Major research approaches include: the genetic modification of food processing microorganisms to produce dairy foods with improved flavor and texture; the modification of casein casein (kā`sēn), well-defined group of proteins found in milk, constituting about 80% of the proteins in cow's milk, but only 40% in human milk. and whey to improve thermoplastic extrusion into high-value products; undertaking studies on processing-induced structural changes in milk proteins to see how they affect the functional properties of low-fat and ethnic cheeses; and predicting milk protein structure-function relationships. Further information. George Somkuti, Dairy Processing and Products Research, USDA-ARS Eastern Regional Research Center, 600 E. Mermaid Lane, Wyndmoor PA, 19038; phone: 215-233-6474; fax: 215-233-6795; email: gsomkuti@arserrc.gov. |
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