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<p><i>Lacticaseibacillus casei</i> has a slow growth rate in milk. The present study sought to assess the influence of peptides derived from milk on the growth and propagation of <i>L. casei</i>. The milk protein peptides were generated using flavourzyme (FPMP) or neutral protease (NPMP). The peptide concentrations of FPMP<sub>20%</sub>-supplemented fermented milk (FM) tended to decrease throughout the fermentation process, furthermore the free amino acid concentrations in the FPMP<sub>20%</sub> sample (409.96 mg/kg) were much higher than in the control FM (62.48 mg/kg) and NPMP<sub>20%</sub> samples (226.34 mg/kg), indicating that FPMP could be well utilized by <i>L. casei</i>. The FPMP<sub>20%</sub> sample reached the pH end-point of 3.7 at 42 h, while NPMP<sub>20%</sub> and FM reached the same pH end-point at 67 h and 90 h. Although NPMP promoted acidification in the early stage of fermentation, the propagation and survival of <i>L. casei</i> were impaired. The number of viable <i>L. casei</i> cells in the FPMP<sub>20%</sub>, NPMP<sub>20%</sub>, and FM at 72 h was 9.58, 8.61, and 8.85 Log CFU/g, respectively. Moreover, the contents of critical flavour components in FPMP<sub>20%</sub> were significantly higher than in FM and NPMP<sub>20%</sub>. The FPMP-supplemented milk fermented with <i>L. casei</i> showed higher cell numbers, reduced fermentation time, and increased abundance of flavour components.</p>

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Stimulatory Effect of Milk Protein Peptides on the Growth and Propagation of Lacticaseibacillus casei

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年9月1日

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  • Chengjie Ma,
  • Miya Su,
  • Zhenmin Liu,
  • Kun Wang,
  • Rui Wang

摘要

Lacticaseibacillus casei has a slow growth rate in milk. The present study sought to assess the influence of peptides derived from milk on the growth and propagation of L. casei. The milk protein peptides were generated using flavourzyme (FPMP) or neutral protease (NPMP). The peptide concentrations of FPMP20%-supplemented fermented milk (FM) tended to decrease throughout the fermentation process, furthermore the free amino acid concentrations in the FPMP20% sample (409.96 mg/kg) were much higher than in the control FM (62.48 mg/kg) and NPMP20% samples (226.34 mg/kg), indicating that FPMP could be well utilized by L. casei. The FPMP20% sample reached the pH end-point of 3.7 at 42 h, while NPMP20% and FM reached the same pH end-point at 67 h and 90 h. Although NPMP promoted acidification in the early stage of fermentation, the propagation and survival of L. casei were impaired. The number of viable L. casei cells in the FPMP20%, NPMP20%, and FM at 72 h was 9.58, 8.61, and 8.85 Log CFU/g, respectively. Moreover, the contents of critical flavour components in FPMP20% were significantly higher than in FM and NPMP20%. The FPMP-supplemented milk fermented with L. casei showed higher cell numbers, reduced fermentation time, and increased abundance of flavour components.