Evaluation of Fresh Cheese Quality Prepared with Newly Isolated Nisin Z-Producing Lactococcus lactis Bacteria

2018 ◽  
Vol 11 (2) ◽  
pp. 713-722 ◽  
Author(s):  
Kristina Kondrotienė ◽  
Neringa Kašėtienė ◽  
Vilma Kaškonienė ◽  
Mantas Stankevičius ◽  
Paulius Kaškonas ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Nisin Z ◽  
Fresh Cheese

scholarly journals Antimicrobial Activity of Lactococcus lactis subsp. lactis Isolated from a Stranded Cuvier’s Beaked Whale (Ziphius cavirostris) against Gram-Positive and -Negative Bacteria

2021 ◽  
Vol 9 (2) ◽  
pp. 243
Author(s):  
Akihiko Suzuki ◽  
Miwa Suzuki
Keyword(s):  
Lactococcus Lactis ◽  
Marine Organism ◽  
Growth Conditions ◽  
Gas Production ◽  
Beaked Whale ◽  
Carbohydrate Utilization ◽  
Nisin Z ◽  
Ziphius Cavirostris ◽  
Cuvier’S Beaked Whale ◽  
Subtilis Subsp

In the present study, we isolated and characterized Lactococcus lactis (L. lactis) subsp. lactis from a female Cuvier’s beaked whale (Ziphius cavirostris) stranded in Shizuoka, Japan. Only five isolates (CBW1-5), grown on Lactobacilli de Man Rogosa Sharpe (MRS) agar plates prepared using 50% artificial seawater, were positive in L. lactis species-specific primer PCR. Their 16S rRNA sequences were highly similar to those of L. lactis subsp. lactis JCM 5805T. The Gram reaction, motility, gas production from glucose, catalase production, and growth conditions were consistent with those of the type strain. Additionally, carbohydrate utilization of the strains was consistent with previously reported marine organism-derived strains. The pH-neutralized cell-free culture supernatant of strain CBW2 inhibited the growth of Bacillus subtilis subsp. subtilis ATCC 6051 and Vibrio alginolyticus ATCC 17749, whereas protease treatment eliminated or diminished its inhibitory activity. The strain possesses a precursor of the nisin structural gene (nisA), which showed 100% homology with nisin Z, and nisin biosynthesis-related genes (nisB, nisC, nisT, nisP, nisF, nisI, and nisRK), suggesting that the strain produces a nisin-like substance. This study provides fundamental information on whale-derived L. lactis subsp. lactis which may be useful for reducing the carriage of B. subtilis subsp. subtilis and V. alginolyticus.

Identification and Characteristics of Nisin Z-Producing Lactococcus lactis subsp. lactis Isolated from Kimchi

2003 ◽  
Vol 46 (5) ◽  
pp. 385-388 ◽  
Author(s):  
Sang-Hee Park ◽  
Kikuji Itoh ◽  
Eisaku Kikuchi ◽  
Hidekazu Niwa ◽  
Tomohiko Fujisawa
Keyword(s):  
Lactococcus Lactis ◽  
Lactococcus Lactis Subsp ◽  
Nisin Z

Inhibition of a Methicillin-Resistant Staphylococcus aureus Strain in Afuega'l Pitu Cheese by the Nisin Z–Producing Strain Lactococcus lactis subsp. lactis IPLA 729

2004 ◽  
Vol 67 (5) ◽  
pp. 928-933 ◽  
Author(s):  
NATALIA RILLA ◽  
BEATRIZ MARTÍNEZ ◽  
ANA RODRÍGUEZ
Keyword(s):  
Staphylococcus Aureus ◽  
Lactococcus Lactis ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Aureus Strain ◽  
Northern Spain ◽  
Potential Threat ◽  
Methicillin Resistant ◽  
Initial Inoculum ◽  
Lactococcus Lactis Subsp ◽  
Nisin Z

Methicillin-resistant Staphylococcus aureus strains are a potential threat for food safety because foodborne illness caused by methicillin-resistant Staphylococcus aureus has been reported even though these strains were only associated with nosocomial infections until recently. This article focuses on the inhibitory effect of the nisin Z–producing strain Lactococcus lactis subsp. lactis IPLA 729 on the growth of Staphylococcus aureus CECT 4013, a methicillin-resistant strain. S. aureus was inhibited by the presence of the nisin producer IPLA 729 in buffered Trypticase soy broth, milk, and Afuega'l Pitu cheese, an acid-coagulated cheese manufactured in Asturias, Northern Spain. A reduction of 3.66 log units was observed in Trypticase soy broth at the end of the incubation period. In milk, viable counts of S. aureus were undetectable or were reduced by 2.16 log units in 24 h depending on the initial inoculum (1.8 × 104 and 7.2 × 106 CFU/ml). The staphylococcal strain was also undetected in test cheeses in which the nisin Z producer was present whereas 2 log units were detected in control cheeses at the end of ripening.

Occurrence of nisin Z production in Lactococcus lactis BFE 1500 isolated from wara, a traditional Nigerian cheese product

1999 ◽  
Vol 53 (2-3) ◽  
pp. 141-152 ◽  
Author(s):  
N.A Olasupo ◽  
U Schillinger ◽  
A Narbad ◽  
H Dodd ◽  
W.H Holzapfel
Keyword(s):  
Lactococcus Lactis ◽  
Nisin Z

Accelerated cheese ripening: use of Lac−mutants of lactococci

1992 ◽  
Vol 59 (3) ◽  
pp. 389-400 ◽  
Author(s):  
Stein-Erik Birkeland ◽  
Roger K. Abrahamsen ◽  
Thor Langsrud
Keyword(s):  
Product Quality ◽  
Lactococcus Lactis ◽  
Rapid Development ◽  
Acceptable Level ◽  
Ph Changes ◽  
Cheese Ripening ◽  
Fresh Cheese ◽  
N Compounds ◽  
Different Levels

SummaryLactose-negative mutants ofLactococcus lactissubsp.lactisandLacto-coccus lactissubsp.cremoriswith good autolytic properties were used at two different levels in addition to the normal starter in Gouda-type cheesemaking experiments. Increased numbers of bacteria were observed in fresh cheese, and the pH changes during ripening were as normal. A more rapid development of soluble N compounds was observed in cheeses with mutant addition, especially withLc. lactissubsp.lactisIMN-L2–3 andLc.lactissubsp.cremorisIMN-C12–1, compared with the control cheese. Cheese with addedLc. lactissubsp.lactisIMN-L2–3 andLc.lactissubsp.cremorisIMN-C12–1 showed the most extensive ripening and the highest product quality of the mutants tested. The experimental cheeses were graded higher than the control cheese. The ripening time was significantly reduced, and the quality was retained at an acceptable level during storage.

Production of Nisin Z by Lactococcus lactis Isolated from Dahi

2007 ◽  
Vol 143 (1) ◽  
pp. 41-53 ◽  
Author(s):  
Suranjita Mitra ◽  
Pran Krishna Chakrabartty ◽  
Swadesh Ranjan Biswas
Keyword(s):  
Lactococcus Lactis ◽  
Nisin Z

Revisión: Espectro antimicrobiano, estructura, propiedades y mode de acción de la nisina, una bacteriocina producida por Lactococcus lactis/Review: Antimicrobial spectrum, structure, properties and mode of action of nisin, a bacteriocin produced by Lactococcus lactis

1996 ◽  
Vol 2 (2) ◽  
pp. 61-68 ◽  
Author(s):  
J.M. Rodríguez
Keyword(s):  
Amino Acid ◽  
Lactococcus Lactis ◽  
Proteolytic Enzymes ◽  
Heat Stability ◽  
Ph Gradients ◽  
Food Preservative ◽  
Antimicrobial Spectrum ◽  
Nisin Z ◽  
Natural Variants ◽  
Amino Acid Precursor

Nisin is a 34 amino acid antibacterial peptide produced by certain strains of Lactococcus lactis. This bacteriocin has found wide application as a food preservative owing to its non-toxic nature, its heat stability at acidic pH, its inactivation by proteolytic enzymes in the digestive tract and, especially, to its antimicrobial activity against a broad range of Gram-positive organisms, including food pathogens of concern in food industry such as Clostridium botulinum and Listeria monocytogenes. However, the use of nisin has the limitation that its solubility and stability decrease progressively as the environ mental pH increases. The two natural variants of nisin, named nisin A and nisin Z, are ribosomally synthesized as 57 amino acid precursor peptides which are subjected to further modifications. The mature peptide displays several unusual features, such as the presence of dehydrated amino acids and lanthionine rings. Insertion of the peptide into the cytoplasmic membrane of susceptible cells leads to the formation of pores, dissipating the membrane potential and pH gradients.

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