Proteomic comparison of the probiotic bacterium Lactobacillus casei Zhang cultivated in milk and soy milk》.pdf

J. Dairy Sci. 96 :5603–5624 /10.3168/jds.2013-6927 © American Dairy Science Association® , 2013. Proteomic comparison of the probiotic bacterium Lactobacillus casei Zhang cultivated in milk and soy milk Jicheng Wang ,*1 Rina Wu,†1 Wenyi Zhang,* Zhihong Sun,* Wenjing Zhao,* and Heping Zhang*2 *Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Huhhot, Inner Mongolia 010018, P. R. China †College of Food Science, Shenyang Agricultural University, Shenyang 110866, P. R. China ABSTRACT to 14 g/100 g of total milk solids; and is soft, friable, and custard like, with a clean and distinct acid flavor Soy milk is regarded as a substitute for milk and has (Lee et al., 1990). However, the demand for bovine milk become popular in varied diets throughout the world. (hereinafter called milk) substitutes is fast growing due It has been shown that a newly characterized probiotic to possible allergenic problems and a desire for vegetar- bacterium (Lactobacillus casei Zhang) actually grows ian alternatives, among other factors (Farnworth et al., faster in soy milk than in bovine milk. To elucidate 2007). Soy milk has drawn more attention recently, and the mechanism involved, we carried out a proteomic is used for production of many yogurt-like products. analysis to characterize bacterial proteins that varied Soy milk is an aqueous extract of whole soybean that upon growth in soy milk and bovine milk at 3 differ- is rich in high-quality proteins but lacking in quantities ent growth phases, and compare their expression under of SFA (Villares et al., 2011). In fact, it