Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential

Abstract Purpose Lactic acid bacteria (LAB) are traditionally employed in the food industry. LAB strains from goat milk may also present probiotic potential, and it is fundamental to study the safety and functionality aspects which are desirable for their use in food. The objective of this study was to verify the probiotic potential of lactic bacteria isolated from goat milk. Methods The presence of safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics) as well as functionality (exopolysaccharide (EPS) production, proteolytic activity, autoaggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) were determined. Result The selected LAB strains are safe against the evaluated parameters and have characteristics of possible probiotic candidates. Especially L. plantarum (DF60Mi) and Lactococcus lactis (DF04Mi) have potential to be added to foods because they have better resistance to simulated gastrointestinal conditions. In addition, they are isolated with already proven antimicrobial activity against Listeria monocytogenes, an important food-borne pathogen. DF60Mi was able to produce EPS (exopolysaccharides). LS2 and DF4Mi strains, both Lactococcus lactis subsp. lactis, demonstrated antimicrobial activity against S. mutans ATCC 25175, a recurrent microorganism in oral pathologies, mainly caries. Conclusion This study provides subsidies for future exploration of the potentialities of these LAB strains for both the development of new functional foods and for application in oral health.

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Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese

Brazilian Journal of Microbiology ◽

10.1590/s1517-838246120130761 ◽

2015 ◽

Vol 46 (1) ◽

pp. 201-206 ◽

Cited By ~ 10

Author(s):

Danielle N. Furtado ◽

Svetoslav D. Todorov ◽

Mariza Landgraf ◽

Maria T. Destro ◽

Bernadette D.G.M. Franco

Keyword(s):

Listeria Monocytogenes ◽

Lactococcus Lactis ◽

Goat Milk ◽

Lactococcus Lactis Subsp ◽

Goat Cheese

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Transfer of Tn916 between Lactococcus lactis subsp. lactis strains is nontranspositional: evidence for a chromosomal fertility function in strain MG1363.

Journal of Bacteriology ◽

10.1128/jb.174.18.5840-5847.1992 ◽

1992 ◽

Vol 174 (18) ◽

pp. 5840-5847 ◽

Cited By ~ 12

Author(s):

F Bringel ◽

G L Van Alstine ◽

J R Scott

Keyword(s):

Lactococcus Lactis ◽

Lactococcus Lactis Subsp ◽

Fertility Function

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Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production

Journal of Food Protection ◽

10.4315/0362-028x.jfp-17-245 ◽

2017 ◽

Vol 80 (12) ◽

pp. 2137-2146 ◽

Cited By ~ 7

Author(s):

Dimitrios Noutsopoulos ◽

Athanasia Kakouri ◽

Eleftheria Kartezini ◽

Dimitrios Pappas ◽

Efstathios Hatziloukas ◽

...

Keyword(s):

Gene Expression ◽

Lactococcus Lactis ◽

Starter Culture ◽

Fold Increase ◽

Raw Milk ◽

Good Growth ◽

Lactococcus Lactis Subsp ◽

Quantitative Expression ◽

Hard Cheese

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.

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