Two Uptake Systems for Fructose in Lactococcus lactis subsp. cremoris FD1 Produce Glycolytic and Gluconeogenic Fructose Phosphates and Induce Oscillations in Growth and Lactic Acid Formation

An agitated medium with internal pH control (IPCM-2) was inoculated to contain Listeria monocytogenes (strain V7, Scott A or California) at ca. 103 CFU/ml and Streptococcus cremoris (Lactococcus lactis subsp. cremoris) or Streptococcus lactis (Lactococcus lactis subsp. lactis) at 0.25 or 1.0% The inoculated medium was incubated with shaking in a waterbath at 30°C for 30 h. L. monocytogenes and lactic acid bacteria were enumerated and pH was determined at appropriate intervals. The area on a figure between curves for the control and treatment and designated as the area of inhibition (AI) was calculated and used to quantify inhibition of each strain of L. monocytogenes for a particular set of conditions in IPCM-2. Statistical analysis of AI values calculated from data obtained at 6, 24, and 30 h of incubation revealed no significant (p < 0.05) difference in inhibition among the three strains of L. monocytogenes for each type of lactic streptococcus present. Streptococcus cremoris was significantly (0.01 < p < 0.05) more inhibitory to all three strains of L. monocytogenes than was S. lactis at 24 and 30 h of incubation. IPCM-2 is considered ready for use at a pH of 5.4 or less, which was reached between 12 and 15 h of incubation in samples containing 0.25 or 1.0% S. cremoris. Populations of L. monocytogenes in such samples were ca. 104 to 106 CFU/ml regardless of strain of Listeria or percentage of S. cremoris added as inoculum. In samples initially containing 0.25 or 1.0% S. lactis, pH 5.4 was not reached until after 18–24 h of incubation. At this point all three strains of L. monocytogenes had grown to ca. 105 CFU/ml regardless of percentage of S. lactis added as inoculum. Despite the inhibition seen, substantial numbers of the pathogen were present when the medium was ready for use.

Download Full-text

Development of human lactic acid (LAB) gastrointestinal microbiota in a Greek rural population

Open Life Sciences ◽

10.2478/s11535-007-0045-7 ◽

2008 ◽

Vol 3 (1) ◽

pp. 55-60 ◽

Cited By ~ 2

Author(s):

Dimitrios Vassos ◽

Vassiliki Maipa ◽

Chrysa Voidarou ◽

Athanasios Alexopoulos ◽

Eugenia Bezirtzoglou

Keyword(s):

Lactic Acid ◽

Lactococcus Lactis ◽

Age Groups ◽

Morphological Characteristics ◽

Lactobacillus Brevis ◽

Growth Patterns ◽

Gastrointestinal Microbiota ◽

Daily Consumption ◽

Lactococcus Lactis Subsp ◽

Significant Difference

AbstractIn order to investigate the Lactic Acid Bacteria (LAB) of the gut, fecal samples were collected and analyzed from 120 healthy Greek volunteers ranging from age 1 to age 85, all of whom declared daily consumption of local fermented dairy products. LAB strains were isolated using selective media under aerobic or anaerobic conditions. Identification of the isolates was based on their growth patterns, morphological characteristics, and carbohydrate fermentation profiles. There was no significant difference in the abundance of Lactobacillus brevis, Lactococcus lactis subsp. cremoris, Lactococcus lactis, Lactobacilus paracasei and Bifidobacterium sp., in all samples. Lactobacillus fermentum, Lactobacillus plantarum, Lactococcus casei, Lactococcus pentosus, Lactococcus lactis subsp. lactis, Lactococcus delbrueckii subsp. lactis, Enterococcus casseliflavus, Enterococcus faecalis, Enterococcus faecium, Enterococcus avium and Leuconostoc sp. were also recovered, mainly from the adults and elders rather than the children’s group. Despite the above differences in LAB species observed mostly between the younger and the other two age groups, differences were also observed within all groups, indicating that healthy subjects of all ages are colonized by a diverse lactoflora in terms of total or dominant species.

Download Full-text

Characterization of diacetin B, a bacteriocin fromLactococcus lactissubsp.lactisbv.diacetylactisUL720

Canadian Journal of Microbiology ◽

10.1139/m95-114 ◽

1995 ◽

Vol 41 (9) ◽

pp. 832-841 ◽

Cited By ~ 18

Author(s):

D. Ali ◽

C. Lacroix ◽

R. E. Simard ◽

D. Thuault ◽

C. M. Bourgeois

Keyword(s):

Lactic Acid ◽

Amino Acid ◽

Lactococcus Lactis ◽

High Performance ◽

High Capacity ◽

Raw Milk ◽

Mass Spectrometry Analysis ◽

Original Activity ◽

Spectrometry Analysis ◽

Lactococcus Lactis Subsp

Fourteen Lactococcus lactis strains showing inhibitory activity against Listeria innocua SICC 4202 were isolated from different French raw milks and raw milk cheeses and screened for bacteriocin production by the triple layer method under conditions that eliminate the effects of lactic acid and hydrogen peroxide. Three bacteriocinogenic strains (two Lactococcus lactis subsp. lactis bv. diacetylactis UL719 and UL720 and one Lactococcus lactis subsp. lactis UL730) were selected for their high capacity to inhibit the growth of various food pathogens, including Listeria monocytogenes, Staphylococcus aureus, and clostridial strains. The inhibitory compounds from these three strains are inactivated by selected proteases, indicating their protein nature. They retained their antibacterial activity after heat treatments of 100 °C for 60 min and 121 °C for 20 min, and in the pH range from 2 to 11. The bacteriocin diacetin B produced by strain UL720 has been purified by a pH-dependent adsorption–desorption procedure, followed by reverse-phase high performance liquid chromatography, with a yield of 1.25% of the original activity. Mass spectrometry analysis indicates that the pure peptide has a molecular mass of 4292.32 or 4490.28 Da, while amino acid sequencing allowed the identification of the primary structure of the bacteriocin composed of 37 amino acid residues. The structure of the peptide did not show similarity with other known bacteriocins from lactic acid bacteria.Key words: isolation, Lactococcus lactis subsp. lactis bv. diacetylactis, bacteriocin, diacetin B, purification.

Download Full-text

Donkey Milk Fermentation by Lactococcus lactis subsp. cremoris and Lactobacillus rhamnosus Affects the Antiviral and Antibacterial Milk Properties

Molecules ◽

10.3390/molecules26165100 ◽

2021 ◽

Vol 26 (16) ◽

pp. 5100

Author(s):

Simona Cirrincione ◽

Anna Luganini ◽

Cristina Lamberti ◽

Marcello Manfredi ◽

Laura Cavallarin ◽

...

Keyword(s):

Lactic Acid ◽

Lactococcus Lactis ◽

Bioactive Peptides ◽

Sequence Similarity ◽

Lactobacillus Rhamnosus ◽

Donkey Milk ◽

Bacterial Fermentation ◽

Lactococcus Lactis Subsp ◽

Peptide Database ◽

Peptide Mixtures

Background: Milk is considered an important source of bioactive peptides, which can be produced by endogenous or starter bacteria, such as lactic acid bacteria, that are considered effective and safe producers of food-grade bioactive peptides. Among the various types of milk, donkey milk has been gaining more and more attention for its nutraceutical properties. Methods: Lactobacillus rhamnosus 17D10 and Lactococcus lactis subsp. cremoris 40FEL3 were selected for their ability to produce peptides from donkey milk. The endogenous peptides and those obtained after bacterial fermentation were assayed for their antioxidant, antibacterial, and antiviral activities. The peptide mixtures were characterized by means of LC-MS/MS and then analyzed in silico using the Milk Bioactive Peptide DataBase. Results: The peptides produced by the two selected bacteria enhanced the antioxidant activity and reduced E. coli growth. Only the peptides produced by L. rhamnosus 17D10 were able to reduce S. aureus growth. All the peptide mixtures were able to inhibit the replication of HSV-1 by more than 50%. Seventeen peptides were found to have 60% sequence similarity with already known bioactive peptides. Conclusions: A lactic acid bacterium fermentation process is able to enhance the value of donkey milk through bioactivities that are important for human health.

Download Full-text

ISOLATION AND IDENTIFICATION OF LACTIC ACID BACTERIA LACTOCOCCUS LACTIS SUBSP. LACTIS WITH ANTIMICROBIAL PROPERTIES

Izvestiâ Timirâzevskoj selʹskohozâjstvennoj akademii ◽

10.26897/0021-342x-2017-5-41-61 ◽

2017 ◽

pp. 41-61 ◽

Cited By ~ 1

Author(s):

L.G. STOYANOVA ◽

◽

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Antimicrobial Properties ◽

Isolation And Identification ◽

Lactococcus Lactis Subsp

Download Full-text

l(+)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84

Food Microbiology ◽

10.1016/j.fm.2008.02.005 ◽

2008 ◽

Vol 25 (4) ◽

pp. 550-557 ◽

Cited By ~ 31

Author(s):

Kaloyan Petrov ◽

Zoltan Urshev ◽

Penka Petrova

Keyword(s):

Lactic Acid ◽

Lactococcus Lactis ◽

Acid Production ◽

Lactic Acid Production ◽

Lactococcus Lactis Subsp

Download Full-text

Autochthonous Enterococcus durans PFMI565 and Lactococcus lactis subsp. lactis BGBU1–4 in Bio-Control of Listeria monocytogenes in Ultrafiltered Cheese

Foods ◽

10.3390/foods10071448 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1448

Author(s):

Marina Ivanovic ◽

Nemanja Mirkovic ◽

Milica Mirkovic ◽

Jelena Miocinovic ◽

Ana Radulovic ◽

...

Keyword(s):

Lactic Acid ◽

High Temperature ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Lactococcus Lactis ◽

Chemical Additives ◽

Enterococcus Durans ◽

Lactococcus Lactis Subsp ◽

Bacteriocin Producer ◽

Cheese Production

Nowadays, consumers are interested in cheese produced without chemical additives or high-temperature treatments, among which, protective lactic acid bacteria (LAB) cultures could play a major role. In this study, the aims were to isolate, identify and characterize antilisterial LAB from traditionally produced cheese, and utilize suitable LAB in cheese production. Among 200 isolated LAB colonies, isolate PFMI565, with the strongest antilisterial activity, was identified as Enterococcus durans. E. durans PFMI565 was sensitive to clinically important antibiotics (erytromicin, tetracycline, kanamycin, penicillin, vancomycin) and had low acidifying activity in milk. E. durans PFMI565 and the previously isolated bacteriocin producer, Lactococcus lactis subsp. lactis BGBU1–4, were tested for their capability to control Listeria monocytogenes in experimentally contaminated ultrafiltered (UF) cheeses during 35 days of storage at 4 °C. The greatest reductions of L. monocytogenes numbers were achieved in UF cheese made with L. lactis subsp. lactis BGBU1–4 or with the combination of L. lactis subsp. lactis BGBU1–4 and E. durans PFMI565. This study underlines the potential application of E. durans PFMI565 and L. lactis subsp. lactis BGBU1–4 in bio-control of L. monocytogenes in UF cheese.

Download Full-text