scholarly journals Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses

2014 ◽  
Vol 66 (1) ◽  
pp. 179-192 ◽  
Author(s):  
Amarela Terzic-Vidojevic ◽  
Sanja Mihajlovic ◽  
Gordana Uzelac ◽  
Natasa Golic ◽  
Dj. Fira ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Reuteri ◽  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Antimicrobial Properties ◽  
Lactobacillus Curvatus ◽  
Lactococcus Lactis Subsp ◽  
Leuconostoc Pseudomesenteroides

The aim of this study was to identify and characterize the lactic acid bacteria (LAB) of artisanal Golija raw and cooked cows? milk cheeses traditionally manufactured without the addition of starter culture. A total of 188 Gram-positive and catalase-negative isolates of Golija cheeses were obtained from seven samples of different ripening time. Phenotypebased assays as well as rep-PCR and 16S rDNA sequence analysis were undertaken for all 188 Lstrains. The most diverse species were isolated from 20-day-old BGGO8 cheese (Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus casei/paracasei, Lactobacillus sucicola, Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. lactis bv. diacetylactis, Enterococcus faecium, Enterococcus durans and Leuconostoc mesenteroides). In other Golija cheeses Lactobacillus reuteri, Lactobacillus curvatus, Lactobacillus rhamnosus, Lactococcus lactis subsp. cremoris, Lactococcus garvieae, Streptococcus thermophilus and Leuconostoc pseudomesenteroides were found. Pronounced antimicrobial properties showed enterococci (13/42) and lactococci (12/31), while the good proteolytic activity demonstrated lactococci (13/31) and lactobacilli (10/29).

Antimicrobial Potential of Immobilized Lactococcus lactis subsp. lactis ATCC 11454 against Selected Bacteria

2004 ◽  
Vol 67 (6) ◽  
pp. 1184-1189 ◽  
Author(s):  
M. MILLETTE ◽  
W. SMORAGIEWICZ ◽  
M. LACROIX
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Pathogenic Bacteria ◽  
Chelating Agent ◽  
Inhibition Zone ◽  
Whey Protein Concentrate ◽  
Lactobacillus Curvatus ◽  
Lactococcus Lactis Subsp ◽  
Antimicrobial Potential

Immobilization of living cells of lactic acid bacteria could be an alternative or complementary method of immobilizing organic acids and bacteriocins and inhibit undesirable bacteria in foods. This study evaluated the inhibition potential of immobilized Lactococcus lactis subsp. lactis ATCC 11454 on selected bacteria by a modified method of the agar spot test. L. lactis was immobilized in calcium alginate (1 to 2%)–whey protein concentrate (0 and 1%) beads. The antimicrobial potential of immobilized L. lactis was evaluated in microbiological media against pathogenic bacteria ( Escherichia coli, Salmonella, and Staphylococcus aureus) or Pseudomonas putida, a natural meat contaminant, and against seven gram-positive bacteria used as indicator strains. Results obtained in this study indicated that immobilized L. lactis inhibited the growth of S. aureus, Enterococcus faecalis, Enterococcus faecium, Lactobacillus curvatus, Lactobacillus sakei, Kocuria varians, and Pediococcus acidilactici. Only 4 h of incubation at 35°C resulted in a clear inhibition zone around the beads that increased with time. With the addition of 10 mM of a chelating agent (EDTA) to the media, results showed growth inhibition of E. coli; however, P. putida and Salmonella Typhi were unaffected by this treatment. These results indicate that immobilized lactic acid bacteria strains can be successfully used to produce nisin and inhibit bacterial growth in semisolid synthetic media.

scholarly journals Identification of Species and Subspecies of Lactic Acid Bacteria Present in Spanish Cheeses Type “Torta” by MALDI-TOF MS and pheS gene Analyses

2020 ◽  
Vol 8 (2) ◽  
pp. 301
Author(s):  
Fernando Sánchez-Juanes ◽  
Vanessa Teixeira-Martín ◽  
José Manuel González-Buitrago ◽  
Encarna Velázquez ◽  
José David Flores-Félix
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Rhamnosus ◽  
Taxonomic Status ◽  
Raw Milk ◽  
Animal Origin ◽  
Lactobacillus Curvatus ◽  
Maldi Tof Ms ◽  
Maldi Tof ◽  
Tof Ms

Several artisanal cheeses are elaborated in European countries, being commonly curdled with rennets of animal origin. However, in some Spanish regions some cheeses of type “Torta” are elaborated using Cynara cardunculus L. rennets. Two of these cheeses, “Torta del Casar” and “Torta de Trujillo”, are elaborated in Cáceres province with ewe’s raw milk and matured over at least 60 days without starters. In this work, we identified the lactic acid bacteria present in these cheeses using MALDI-TOF MS and pheS gene analyses, which showed they belong to the species Lactobacillus curvatus, Lactobacillus diolivorans, Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactococcus lactis and Leuconostoc mesenteroides. The pheS gene analysis also allowed the identification of the subspecies La. plantarum subsp. plantarum, La. paracasei subsp. paracasei and Le. mesenteroides subsp. jonggajibkimchii. Low similarity values were found in this gene for some currently accepted subspecies of Lc. lactis and for the two subspecies of La. plantarum, and values near to 100% for the subspecies of Le. mesenteroides and La. paracasei. These results, which were confirmed by the calculated ANIb and dDDH values of their whole genomes, showed the need to revise the taxonomic status of these species and their subspecies.

Behavior of Listeria monocytogenes in the Presence of Lactic Acid Bacteria in an Agitated Medium with Internal pH Control

1991 ◽  
Vol 54 (3) ◽  
pp. 183-188 ◽  
Author(s):  
JANE M. WENZEL ◽  
ELMER H. MARTH
Keyword(s):  
Lactic Acid ◽  
Statistical Analysis ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Ph Control ◽  
Lactococcus Lactis Subsp ◽  
Streptococcus Lactis ◽  
Streptococcus Cremoris ◽  
Internal Ph

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.

scholarly journals Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

2012 ◽  
Vol 78 (8) ◽  
pp. 2737-2747 ◽  
Author(s):  
Simona Palomba ◽  
Silvana Cavella ◽  
Elena Torrieri ◽  
Alessandro Piccolo ◽  
Pierluigi Mazzei ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Viscoelastic Properties ◽  
Microbial Growth ◽  
Starter Culture ◽  
Proton Nuclear Magnetic Resonance ◽  
Lactobacillus Curvatus ◽  
Fermentation Time ◽  
Content Type ◽  
Leuconostoc Lactis

ABSTRACTAfter isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus69B2 andLeuconostoc lactis95A) were selected through quantitative analysis on solid media containing sucrose and yeast extract. The PCR detection of homopolysaccharide (gtfandlev) and heteropolysaccharide (epsA,epsB,epsDandepsE, andepsEFG) genes showed different distributions within species and strains of the lactic acid bacteria studied. Moreover, in some strains both homopolysaccharide and heteropolysaccharide genes were detected. Proton nuclear magnetic resonance spectra suggest thatLactobacillus curvatus69B2 andLeuconostoc lactis95A produced the same exopolysaccharide, which was constituted by a single repeating glucopyranosyl unit linked by an α-(1→6) glycosidic bond in a dextran-type carbohydrate. Microbial growth, acidification, and viscoelastic properties of sourdoughs obtained by exopolysaccharide-producing and nonproducing lactic acid bacterial strains were evaluated. Sourdough obtained after 15 h at 30°C with exopolysaccharide-producing lactic acid bacteria reached higher total titratable acidity as well as elastic and dissipative modulus curves with respect to the starter not producing exopolysaccharide, but they showed similar levels of pH and microbial growth. On increasing the fermentation time, no difference in the viscoelastic properties of exopolysaccharide-producing and nonproducing samples was observed. This study suggests that dextran-producingLeuconostoc lactis95A andLactobacillus curvatus69B2 can be employed to prepare sourdough, and this would be particularly useful to improve the quality of baked goods while avoiding the use of commercially available hydrocolloids as texturizing additives.

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

Molecules ◽  
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.

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

Foods ◽  
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.

scholarly journals Draft Genome Sequence ofLactococcus lactissubsp.lactisbv. diacetylactis CRL264, a Citrate-Fermenting Strain

2016 ◽  
Vol 4 (1) ◽  
Author(s):  
Federico Zuljan ◽  
Martín Espariz ◽  
Victor S. Blancato ◽  
Luis Esteban ◽  
Sergio Alarcón ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Genome Sequence ◽  
Genome Analysis ◽  
Draft Genome ◽  
Starter Culture ◽  
Aroma Compounds ◽  
Draft Genome Sequence ◽  
The World

We report the draft genome sequence ofLactococcus lactissubsp.lactisbv.diacetylactis CRL264, a natural strain isolated from artisanal cheese from northwest Argentina.L. lactissubsp.lactisbv.diacetylactis is one of the most important microorganisms used as starter culture around the world. The CRL264 strain constitutes a model microorganism in the studies on the generation of aroma compounds (diacetyl, acetoin, and 2,3-butanediol) by lactic acid bacteria. Our genome analysis shows similar genetic organization to other available genomes ofL. lactisbv. diacetylactis strains.

scholarly journals Comparison between using starter culture, Gdl, and a combination of both in the production of salami

2007 ◽  
Vol 23 (5-6-1) ◽  
pp. 283-290
Author(s):  
L. Andersen ◽  
S. Cislaghi
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Starter Culture ◽  
Lactobacillus Curvatus ◽  
Controlled Processing ◽  
Initial Ph ◽  
Dry Sausages

In the production of fermented, dry sausages (salami) it is important to oppress the acidification to ensure a safe and controlled processing. The acidification may be achieved by applying a starter culture containing lactic acid bacteria (LAB), chemically by e.g. glucono-deltalacton (GdL, E 575) or relying on the indigenous LAB flora. In salami meat model the acidification and LAB development with GdL in two levels, 0.4% and 0.8%, with and without starter culture were compared. The starter culture was Lyocarni RBL-73 with Lactobacillus curvatus as the acidifier. In parallel a control without any acidifier added was followed. An initial pH decline to pH below 5.3 at 25?C was obtained with both GdL applications. In comparison it took approx. 17 hours for the starter culture to achieve the same pH. Furthermore it was demonstrated that GdL did not control the indigenous flora which the starter culture was capable of. Consequently, if the application of GdL is required it is recommendable to combine low amounts of GdL with a starter culture to control the processing.

Sign in / Sign up

Export Citation Format

Share Document