Development of an S-layer gene-based PCR-DGGE assay for monitoring dominant Lactobacillus helveticus strains in natural whey starters of Grana Padano cheese

2020 ◽  
Vol 89 ◽  
pp. 103457 ◽  
Author(s):  
Francesco Miragoli ◽  
Vania Patrone ◽  
Francesco Romaniello ◽  
Annalisa Rebecchi ◽  
Maria Luisa Callegari
Keyword(s):  
Lactobacillus Helveticus ◽  
Grana Padano ◽  
Grana Padano Cheese

scholarly journals Draft Genome Sequence of Lactobacillus helveticus Strain Lh 12 Isolated from Natural Whey Starter

2018 ◽  
Vol 6 (10) ◽  
Author(s):  
Gaia Bertani ◽  
Daniela Bassi ◽  
Monica Gatti ◽  
Pier Sandro Cocconcelli ◽  
Erasmo Neviani
Keyword(s):  
Lactic Acid ◽  
Genome Sequence ◽  
Bioactive Peptides ◽  
Draft Genome ◽  
Milk Proteins ◽  
Lactobacillus Helveticus ◽  
Draft Genome Sequence ◽  
Content Type ◽  
Grana Padano ◽  
Grana Padano Cheese

ABSTRACT Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the production of bioactive peptides from milk proteins. Here, we describe the draft genome sequence and annotation of L. helveticus strain Lh 12 isolated from natural whey starter used in the production of Grana Padano cheese.

An MRI method for monitoring the ripening of Grana Padano cheese

2016 ◽  
Vol 52 ◽  
pp. 19-25 ◽  
Author(s):  
G. Mulas ◽  
R. Anedda ◽  
D.L. Longo ◽  
T. Roggio ◽  
S. Uzzau
Keyword(s):  
Grana Padano ◽  
Grana Padano Cheese

scholarly journals Lactobacillus helveticus MIMLh5-Specific Antibodies for Detection of S-Layer Protein in Grana Padano Protected-Designation-of-Origin Cheese

2013 ◽  
Vol 80 (2) ◽  
pp. 694-703 ◽  
Author(s):  
Milda Stuknytė ◽  
Eeva-Christine Brockmann ◽  
Tuomas Huovinen ◽  
Simone Guglielmetti ◽  
Diego Mora ◽  
...  
Keyword(s):  
Western Blotting ◽  
Lactobacillus Helveticus ◽  
Single Chain Variable Fragment ◽  
Single Chain ◽  
Content Type ◽  
Bacterial Surface ◽  
Protected Designation Of Origin ◽  
Antibody Libraries ◽  
Grana Padano ◽  
Detection And Localization

ABSTRACTSingle-chain variable-fragment antibodies (scFvs) have considerable potential in immunological detection and localization of bacterial surface structures. In this study, synthetic phage-displayed antibody libraries were used to select scFvs against immunologically active S-layer protein ofLactobacillus helveticusMIMLh5. After three rounds of panning, five relevant phage clones were obtained, of which four were specific for the S-layer protein ofL. helveticusMIMLh5 and one was also capable of binding to the S-layer protein ofL. helveticusATCC 15009. All five anti-S-layer scFvs were expressed inEscherichia coliXL1-Blue, and their specificity profiles were characterized by Western blotting. The anti-S-layer scFv PolyH4, with the highest specificity for the S-layer protein ofL. helveticusMIMLh5, was used to detect the S-layer protein in Grana Padano protected-designation-of-origin (PDO) cheese extracts by Western blotting. These results showed promising applications of this monoclonal antibody for the detection of immunomodulatory S-layer protein in dairy (and dairy-based) foods.

Phosphopeptides from Grana Padano cheese: nature, origin and changes during ripening

1997 ◽  
Vol 64 (4) ◽  
pp. 601-615 ◽  
Author(s):  
PASQUALE FERRANTI ◽  
FRANCESCA BARONE ◽  
LINA CHIANESE ◽  
FRANCESCO ADDEO ◽  
ANDREA SCALONI ◽  
...  
Keyword(s):  
Fast Atom Bombardment ◽  
Aminopeptidase Activity ◽  
Edman Degradation ◽  
Cheese Sample ◽  
Cheese Ripening ◽  
Casein Phosphopeptides ◽  
N Terminus ◽  
Hplc Profiles ◽  
Grana Padano ◽  
Grana Padano Cheese

Casein phosphopeptides (CPP) which develop in Grana Padano cheese at different ages were isolated by precipitation with Ba2+ and analysed by HPLC. Profiles were complex throughout the period between 4 and 38 months. CPP in a cheese sample 14 months old were identified by a combination of fast atom bombardment–mass spectrometry and Edman degradation. They were found to consist of a mixture of components derived from three parent peptides, β-CNf(7–28)4P, αs1-CNf(61–79)4P and αs1-CNf(7–21)4P. In total, 45 phosphopeptides were identified: 24 from β-CN, 16 from αs1-CN and 5 from αs2-CN. The presence of aminopeptidase activity during cheese ripening was deduced from the presence of a number of CPP of different lengths with the loss of one or more residues from the N-terminus. The longest had C-terminal lysine and seemed to be progressively hydrolysed by carboxypeptidases A and B to shorter peptides. CPP in cheese appeared to be shortened plasmin-mediated products. Moreover, those most resistant to further hydrolysis contained at least three closely located phosphoserine residues. The anticariogenic activity of CPP is also discussed.

Sign in / Sign up

Export Citation Format

Share Document