Metabolism of Lactococcus lactis subsp. cremoris MG 1363 in acid stress conditions.

2000 ◽  
Vol 55 (1-3) ◽  
pp. 161-165 ◽  
Author(s):  
M Mercade ◽  
N.D Lindley ◽  
P Loubière
1996 ◽  
Vol 33 (3) ◽  
pp. 194-199 ◽  
Author(s):  
Axel Hartke ◽  
Sandrine Bouché ◽  
Jean-Christophe Giard ◽  
Abdellah Benachour ◽  
Philippe Boutibonnes ◽  
...  

2014 ◽  
Vol 188 ◽  
pp. 99-107 ◽  
Author(s):  
Federico A. Zuljan ◽  
Guillermo D. Repizo ◽  
Sergio H. Alarcon ◽  
Christian Magni

2020 ◽  
Vol 87 (3) ◽  
pp. 382-385
Author(s):  
Débora C. Cnossen ◽  
Ramila Cristiane Rodrigues ◽  
Evandro Martins ◽  
José de Castro Cezarino Junior ◽  
Antônio Fernandes de Carvalho

AbstractThe research described in this technical research communication examines the hypothesis that sublethal stress conditions can improve the survival of Lactococcus lactis subsp. lactis during drying and subsequent storage. After drying, the L. lactis that had adapted to acid or osmotic stresses did not differ statistically in terms of cell viability loss compared to the control samples tested (~0.38 log cycles). However, the cells that had adapted to oxidative conditions demonstrated a cell viability loss of only 0.01 log cycles. After 45 d of storage at temperatures of 4 and 25 °C, the final L. lactis sample populations were shown to be higher (112.5%) when they had been submitted to sublethal conditions of oxidative stress. When the cell samples were exposed to acid stress conditions, they exhibited a viability loss (0.82 log cycles) that was statistically different from the control sample (0.58 log cycles) after 45 d. Osmotic stress conditions did not demonstrate any influence over cell survival rates. Thus, submitting cells to oxidative stress conditions prior to storage has been shown to be a potential strategy for producing dehydrated cultures of L. lactis strains that are less sensitive to oxygen exposure.


2017 ◽  
Vol 80 (12) ◽  
pp. 2137-2146 ◽  
Author(s):  
Dimitrios Noutsopoulos ◽  
Athanasia Kakouri ◽  
Eleftheria Kartezini ◽  
Dimitrios Pappas ◽  
Efstathios Hatziloukas ◽  
...  

ABSTRACT This study evaluated in situ expression of the nisA gene by an indigenous, nisin A–producing (NisA+) Lactococcus lactis subsp. cremoris raw milk genotype, represented by strain M78, in traditional Greek Graviera cheeses under real factory-scale manufacturing and ripening conditions. Cheeses were produced with added a mixed thermophilic and mesophilic commercial starter culture (CSC) or with the CSC plus strain M78 (CSC+M78). Cheeses were sampled after curd cooking (day 0), fermentation of the unsalted molds for 24 h (day 1), brining (day 7), and ripening of the brined molds (14 to 15 kg each) for 30 days in a fully controlled industrial room (16.5°C; 91% relative humidity; day 37). Total RNA was directly extracted from the cheese samples, and the expression of nisA gene was evaluated by real-time reverse transcription PCR (qRT-PCR). Agar overlay and well diffusion bioassays were correspondingly used for in situ detection of the M78 NisA+ colonies in the cheese agar plates and antilisterial activity in whole-cheese slurry samples, respectively. Agar overlay assays showed good growth (>8 log CFU/g of cheese) of the NisA+ strain M78 in coculture with the CSC and vice versa. The nisA expression was detected in CSC+M78 cheese samples only, with its expression levels being the highest (16-fold increase compared with those of the control gene) on day 1, followed by significant reduction on day 7 and almost negligible expression on day 37. Based on the results, certain intrinsic and mainly implicit hurdle factors appeared to reduce growth prevalence rates and decrease nisA gene expression, as well as the nisin A–mediated antilisterial activities of the NisA+ strain M78 postfermentation. To our knowledge, this is the first report on quantitative expression of the nisA gene in a Greek cooked hard cheese during commercial manufacturing and ripening conditions by using a novel, rarely isolated, indigenous NisA+ L. lactis subsp. cremoris genotype as costarter culture.


1992 ◽  
Vol 37 (1) ◽  
pp. 46-54 ◽  
Author(s):  
Fred A. Exterkate ◽  
Marian de Jong ◽  
Gerrie J. C. M. de Veer ◽  
Ronald Baankreis

2009 ◽  
Vol 9 (12) ◽  
pp. 1444-1451 ◽  
Author(s):  
Yosuke Nishitani ◽  
Takeshi Tanoue ◽  
Katsushige Yamada ◽  
Tsukasa Ishida ◽  
Masaru Yoshida ◽  
...  

2018 ◽  
Vol 9 (1) ◽  
Author(s):  
Asad Abbaspour Anbi ◽  
Vadood Razavilar ◽  
Moslem Neyriz Naghadehi ◽  
Masoud Seidgar ◽  
Ali Nekuiefard ◽  
...  

Lactic Acid Bacteria (LAB) have a great potential as bio-preservatives. The live cells and supernatant Lactococcus lactis subsp. lactis induced bacteriological changes in Onchorhynchus mykiss fillet by spray and immersion methods was studied during vacuum- packaged storage at 4 °C for 15 days. 40 kg of O. mykiss were prepared from a culture farm in Oshnavieh (Northwest Iran) and 112 fillet samples (100g) were prepared by aseptic method. L. lactis subsp. lactis (PTCC1336) bacteria was cultured in MRS culture medium. Its supernatant (2%, 4%) was extracted and 106 CFUml-1 dilutions of LAB were prepared and tested on the fillets to enhance their shelf life. All samples were evaluated regarding to growth of psychrotrophic, psychrophilic, mesophilic bacteria, molds and yeasts. Four characteristics including of odor, flavor, texture and color of fillets after and before cooking were evaluated for sensory analysis on days 1, 5, 10 and 15 and compared with control samples. The 4% supernatant and live bacteria were more effective than that of 2% and control (P<0.05). The amounts of corrosive bacteria in 4% and live cells in storage time were less than human consumption limits (7log CFUg-1), whereas in control and 2% supernatant treatments were more than that limits. The results showed that increasing the percentage of supernatant was more effective on bacteriologic factors and enhanced sensory characteristics of rainbow trout fillets (P<0.05).


2018 ◽  
Vol 51 (1) ◽  
pp. 33-37 ◽  
Author(s):  
Valéria Quintana Cavicchioli ◽  
Otávio Valério de Carvalho ◽  
Janine Cerqueira de Paiva ◽  
Svetoslav Dimitrov Todorov ◽  
Abelardo Silva Júnior ◽  
...  

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