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J. Dairy Sci. 87:1634-1640
© American Dairy Science Association, 2004.

Selection and Properties of Streptococcus thermophilus Mutants Deficient in Urease

C. Monnet1, S. Pernoud1, A. Sepulchre2, C. Fremaux2 and G. Corrieu1

1 Unité Mixte de Recherche Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France
2 Rhodia-Food, 86220 Dangé Saint Romain, France

Corresponding author: C. Monnet; e-mail: monnet{at}grignon.inra.fr.

Natural variations of the urea content of milk have a detrimental effect on the regularity of acidification by Streptococcus thermophilus strains used in dairy processes. The aim of the present study was to select urease-deficient mutants of S. thermophilus and to investigate their properties. Using an improved screening medium on agar plates, mutants were selected from 4 different parent strains after mutagen treatment and by spontaneous mutation. Most mutants were stable and had a phage sensitivity profile similar to that of their parent strain. Some of them contained detrimental secondary mutations, as their acidifying activity was lower than that of the parent strain cultivated in the presence of the urease inhibitor flurofamide. The proportion of this type of mutant was much lower among spontaneous mutants than among mutants selected after mutagen treatment. Utilization of urease-deficient mutants in dairy processes may have several advantages, such as an increase in acidification, an improved regularity of acidification, and a lower production of ammonia in whey.

Key Words: Streptococcus thermophilus • acidifying activity • urease • spontaneous mutation

Abbreviation key: NTG = N-methyl-N'-nitro-N-nitrosoguanidine, pH15h = pH after 15 h of growth, tpH5.6 = time necessary to reach pH 5.6, ur(–) mutants = mutants that are unable to hydrolyze urea




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