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Altin C, Kabwanga TI, Kiran F, Ozturkoglu-Budak S. Evaluation of autochthonous Lactococcus lactis subsp. lactis strain as a candidate starter culture in white-brined cheese. Food Sci Biotechnol 2024; 33:115-127. [PMID: 38186618 PMCID: PMC10766922 DOI: 10.1007/s10068-023-01332-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 04/19/2023] [Accepted: 05/03/2023] [Indexed: 01/09/2024] Open
Abstract
Lactococcus lactis subsp. lactis NCCB100539 isolated from an artisanal raw ewe's milk cheese was evaluated as a potential starter culture in white-brined cheese. As a safety criteria, the cytotoxicity of the viable and heat-killed cells and CFE of this strain were determined on Caco-2 cell line by MTT assay. The antibiotic sensitivity of the strain to nine different antibiotics was also investigated. Cheeses produced using this strain were compared with control cheese in terms of physicochemical, microbiological, sensory properties as well as the peptide and volatile profiles during the 90-days of ripening period. Experimental cheeses had more extensive proteolysis as well as higher sensory scores. Incorporated L. lactis also led to an improvement in the microbial cheese quality. Neither living nor the dead cells and CFE of the strain showed cytotoxicity on Caco-2 cells. Therefore, L. lactis NCCB100539 strain could be a good starter candidate for the industrial white-brined cheeses. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01332-y.
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Affiliation(s)
- Cansu Altin
- Department of Dairy Technology, Faculty of Agriculture, Ankara University, Ankara, Turkey
| | | | - Fadime Kiran
- Pharmabiotic Technologies Research Laboratory, Department of Biology, Faculty of Science, Ankara University, Ankara, Turkey
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Microbial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and Cultivated Onopordum tauricum Willd. Microorganisms 2023; 11:microorganisms11010219. [PMID: 36677511 PMCID: PMC9863127 DOI: 10.3390/microorganisms11010219] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/08/2023] [Accepted: 01/10/2023] [Indexed: 01/18/2023] Open
Abstract
Milk coagulants prepared by maceration of flowers harvested from both spontaneous and cultivated Onopordum tauricum Willd. and a commercially available coagulant obtained from Cynara cardunculus L. (control) were assayed for small-scale manufacturing of Caciofiore, an Italian specialty raw ewe's milk cheese produced in a family run dairy farm located in the Marche region (Central Italy). The microbiota of the three thistle-based milk coagulants and their effect on the microbial dynamics of raw milk cheeses during fermentation and maturation (from day 0 up until day 60) were investigated through a combined approach based on viable counting and Illumina DNA sequencing. In both the control and experimental cheeses, despite the slight differences emerged depending on the coagulant used, Lactococcus lactis and Debaryomyces hansenii were the prevalent species among bacteria and fungi, respectively. Moreover, raw ewe's milk was the main factor affecting the evolution of both the bacterial and fungal microbiota in all cheeses. The overall similarities between control and experimental cheeses herein analyzed supports the exploitation of Onopordum tauricum Willd. as an alternative milk coagulating agent for production of Caciofiore and, more in general, raw ewe's milk cheeses.
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Ruiz MJ, Salatti-Dorado JA, Cardador MJ, Frizzo L, Jordano R, Arce L, Medina LM. Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC-IMS. Foods 2023; 12:foods12020372. [PMID: 36673464 PMCID: PMC9858180 DOI: 10.3390/foods12020372] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/04/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Recently, the interest of consumers regarding artisan cheeses worldwide has increased. The ability of different autochthonous and characterized lactic acid bacteria (LAB) to produce aromas and the identification of the volatile organic compounds (VOCs) responsible for flavor in cheeses are important aspects to consider when selecting strains with optimal aromatic properties, resulting in the diversification of cheese products. The objective of this work is to determine the relationship between VOCs and microorganisms isolated (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis subsp. hordniae) from raw sheep milk cheeses (matured and creamy natural) using accuracy and alternative methods. On combining Sanger sequencing for LAB identification with Gas Chromatography coupled to Ion Mobility Spectrometry (GC−IMS) to determinate VOCs, we describe cheeses and differentiate the potential role of each microorganism in their volatilome. The contribution of each LAB can be described according to their different VOC profile. Differences between LAB behavior in each cheese are shown, especially between LAB involved in creamy cheeses. Only L. lactis subsp. hordniae and L. mesenteroides show the same VOC profile in de Man Rogosa and Sharpe (MRS) cultures, but for different cheeses, and show two differences in VOC production in skim milk cultures. The occurrence of Lactococcus lactis subsp. hordniae from cheese is reported for first time.
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Affiliation(s)
- María J. Ruiz
- Laboratory of Food Analysis “Rodolfo Oscar Dalla Santina”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina
| | - José A. Salatti-Dorado
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - María J. Cardador
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - Laureano Frizzo
- Laboratory of Food Analysis “Rodolfo Oscar Dalla Santina”, Institute of Veterinary Science (ICiVet Litoral), National University of the Litoral-National Council of Scientific and Technical Research (UNL/CONICET), Esperanza 3080, Province of Santa Fe, Argentina
| | - Rafael Jordano
- Food Science and Technology Department, International Agrifood Campus of Excellence, Charles Darwin Annex Building, Campus de Rabanales, University of Córdoba, E-14071 Cordoba, Spain
| | - Lourdes Arce
- Analytical Chemistry Department, Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence, Marie Curie Annex Building, Campus de Rabanales, University of Cordoba, E-14071 Cordoba, Spain
| | - Luis M. Medina
- Food Science and Technology Department, International Agrifood Campus of Excellence, Charles Darwin Annex Building, Campus de Rabanales, University of Córdoba, E-14071 Cordoba, Spain
- Correspondence:
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Kosiorek K, Koryszewska-Bagińska A, Skoneczny M, Stasiak-Różańska L, Aleksandrzak-Piekarczyk T. The Presence of Plasmids in Lactococcus lactis IL594 Determines Changes in the Host Phenotype and Expression of Chromosomal Genes. Int J Mol Sci 2023; 24:ijms24010793. [PMID: 36614234 PMCID: PMC9821262 DOI: 10.3390/ijms24010793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/27/2022] [Accepted: 12/30/2022] [Indexed: 01/04/2023] Open
Abstract
The L. lactis IL594 strain contains seven plasmids (pIL1 to pIL7) and is the parental strain of the plasmid-free L. lactis IL1403, one of the most studied lactic acid bacteria (LAB) strain. The genetic sequences of pIL1 to pIL7 plasmids have been recently described, however the knowledge of global changes in host phenotype and transcriptome remains poor. In the present study, global phenotypic analyses were combined with transcriptomic studies to evaluate a potential influence of plasmidic genes on overall gene expression in industrially important L. lactis strains. High-throughput screening of phenotypes differences revealed pronounced phenotypic differences in favor of IL594 during the metabolism of some C-sources, including lactose and β-glucosides. A plasmids-bearing strain presented increased resistance to unfavorable growth conditions, including the presence of heavy metal ions and antimicrobial compounds. Global comparative transcriptomic study of L. lactis strains revealed variation in the expression of over 370 of chromosomal genes caused by plasmids presence. The general trend presented upregulated energy metabolism and biosynthetic genes, differentially expressed regulators, prophages and cell resistance proteins. Our findings suggest that plasmids maintenance leads to significant perturbation in global gene regulation that provides change in central metabolic pathways and adaptive properties of the IL594 cells.
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Affiliation(s)
- Katarzyna Kosiorek
- Institute of Biochemistry and Biosciences, Pawinskiego 5a, 02-106 Warsaw, Poland
| | | | - Marek Skoneczny
- Institute of Biochemistry and Biosciences, Pawinskiego 5a, 02-106 Warsaw, Poland
| | - Lidia Stasiak-Różańska
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159C St., 02-787 Warsaw, Poland
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Decadt H, Weckx S, De Vuyst L. The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production. Front Microbiol 2023; 14:1128394. [PMID: 36876114 PMCID: PMC9978159 DOI: 10.3389/fmicb.2023.1128394] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Accepted: 01/24/2023] [Indexed: 02/18/2023] Open
Abstract
Industrial production of Gouda cheeses mostly relies on a rotated use of different mixed-strain lactic acid bacteria starter cultures to avoid phage infections. However, it is unknown how the application of these different starter culture mixtures affect the organoleptic properties of the final cheeses. Therefore, the present study assessed the impact of three different starter culture mixtures on the batch-to-batch variations among Gouda cheeses from 23 different batch productions in the same dairy company. Both the cores and rinds of all these cheeses were investigated after 36, 45, 75, and 100 weeks of ripening by metagenetics based on high-throughput full-length 16S rRNA gene sequencing accompanied with an amplicon sequence variant (ASV) approach as well as metabolite target analysis of non-volatile and volatile organic compounds. Up to 75 weeks of ripening, the acidifying Lactococcus cremoris and Lactococcus lactis were the most abundant bacterial species in the cheese cores. The relative abundance of Leuconostoc pseudomesenteroides was significantly different for each starter culture mixture. This impacted the concentrations of some key metabolites, such as acetoin produced from citrate, and the relative abundance of non-starter lactic acid bacteria (NSLAB). Cheeses with the least Leuc. pseudomesenteroides contained more NSLAB, such as Lacticaseibacillus paracasei that was taken over by Tetragenococcus halophilus and Loigolactobacillus rennini upon ripening time. Taken together, the results indicated a minor role of leuconostocs in aroma formation but a major impact on the growth of NSLAB. The relative abundance of T. halophilus (high) and Loil. rennini (low) increased with ripening time from rind to core. Two main ASV clusters of T. halophilus could be distinguished, which were differently correlated with some metabolites, both beneficial (regarding aroma formation) and undesirable ones (biogenic amines). A well-chosen T. halophilus strain could be a candidate adjunct culture for Gouda cheese production.
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Affiliation(s)
- Hannes Decadt
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Stefan Weckx
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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6
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Rodríguez J, Vázquez L, Flórez AB, Mayo B. Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk. Front Microbiol 2022; 13:1000683. [PMID: 36212860 PMCID: PMC9539746 DOI: 10.3389/fmicb.2022.1000683] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Accepted: 09/06/2022] [Indexed: 11/13/2022] Open
Abstract
This work reports the characterization of three lactic acid bacteria (LAB) strains -Lactococcus lactis LA1, Lactococcus cremoris LA10, and Lactiplantibacillus plantarum LA30- existing as a stable consortium in a backslopping-inoculated, naturally fermented milk (NFM). This study aimed at uncovering the biochemical and genetic basis of the stability of the consortium and the cooperativity among the strains during milk fermentation. All three strains were subjected to phenotyping, covering the utilization of carbohydrates, enzyme activity, and antibiotic resistance. The strains were grown in milk individually, as well as in all possible combinations, and the resulting fermented product was analyzed for sugars, organic acids, and volatile compounds. Finally, the genomes of the three strains were sequenced and analyzed for genes associated with technological and safety properties. As expected, wide phenotypic diversity was seen between the strains. Lactococcus cremoris LA10 was the only strain to reach high cell densities and coagulate milk alone after incubation at 22°C for 24 h; congruently, it possessed a gene coding for a PrtP type II caseinolytic protease. Compared to any other fermentation, acetaldehyde concentrations were greater by a factor of six when all three strains grew together in milk, suggesting that its production might be the result of an interaction between them. Lactococcus lactis LA1, which carried a plasmid-encoded citQRP operon, was able to utilize milk citrate producing diacetyl and acetoin. No genes encoding virulence traits or pathogenicity factors were identified in any of the strains, and none produced biogenic amines from amino acid precursors, suggesting them to be safe. Lactiplantibacillus plantarum LA30 was susceptible to tetracycline, although it harbors a disrupted antibiotic resistance gene belonging to the tetM/tetW/tetO/tetS family. All three strains contained large numbers of pseudogenes, suggesting that they are well adapted ("domesticated") to the milk environment. The consortium as a whole or its individual strains might have a use as a starter or as starter components for dairy fermentations. The study of simple consortia, such as that existing in this NFM, can help reveal how microorganisms interact with one another, and what influence they may have on the sensorial properties of fermented products.
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Affiliation(s)
- Javier Rodríguez
- Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Lucía Vázquez
- Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Ana Belén Flórez
- Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
| | - Baltasar Mayo
- Departamento de Microbiología y Bioquímica, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Villaviciosa, Spain
- Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, Spain
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7
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Antimicrobial, anti-biofilm, antioxidant and cytotoxic effects of bacteriocin by Lactococcus lactis strain CH3 isolated from fermented dairy products-An in vitro and in silico approach. Int J Biol Macromol 2022; 220:291-306. [PMID: 35981676 DOI: 10.1016/j.ijbiomac.2022.08.087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 07/15/2022] [Accepted: 08/11/2022] [Indexed: 11/20/2022]
Abstract
The current study aimed to screen bacteriocin producing LAB from different dairy products and evaluation of their biological properties. Initially, 12 (4-chess, 4-curd, and 4-yohurt) LAB species were isolated and only 4 isolates alone were selected based on their clear yellow halo zone around the colonies in the selective medium. The selected 4 isolates were identified based on their morphological and biochemical characteristics. Among them, the strain CH3 have showed better antimicrobial effects on selected human pathogens. The isolated strain CH3 were further identified as Lactococcus lactis strain CH3 (MZ636710) by SEM imaging and 16 s rRNA molecular sequencing. Bacteriocin was extracted from L. lactis strain CH3 and partially purified using 60 % ammonium sulphate and then completely purified by G-50 column chromatography. The purified bacteriocin showed a specific activity of 5859.37 AU/mg in 24.7 % of recovery and 10.9-fold purification. The molecular weight of bacteriocin was 3.5 kDa as observed in SDS-PAGE. The bacteriocin showed sensitivity to proteolytic enzymes and resistance to high temperature, wide range of pH, organic solvents and detergents. FT-IR spectral studies of bacteriocin detected the existence of OH/NH-stretching, CH, and COC and CO bonds. NMR spectrum showed one doublet and 4 various singlet peaks at different ppm, indicating the occurrence of six amino acids in the structure of purified bacteriocin. The purified bacteriocin have shown stronger antimicrobial and anti-biofilm activity against selected human pathogens at 100 μg/mL. SEM showed the evidence of structural deformation and loss of membrane integrity of bacterial cells treated with bacteriocin. Bacteriocin exhibited greater DPPH radical scavenging potential with an EC50 value of 12.5 μg/mL. Bacteriocin have not shown significant toxicity on normal human dermal fibroblast (NHDF) cells (83.2 % at 100 μg/ mL). Furthermore, in silico studies using molecular modeling and docking were performed to know the proteins involved in antimicrobial action. The results suggests that bacteriocin could be an alternative to combat AMR pathogens and more suitable for food and dairy industries to preserve food without contamination.
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Couderc C, Laroute V, Coddeville M, Caillaud MA, Jard G, Raynaud C, Cocaign-Bousquet M, Tormo H, Daveran-Mingot ML. Harnessing diversity of Lactococcus lactis from raw goat milk: Design of an indigenous starter for the production of Rocamadour, a French PDO cheese. Int J Food Microbiol 2022; 379:109837. [PMID: 35872491 DOI: 10.1016/j.ijfoodmicro.2022.109837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 06/24/2022] [Accepted: 07/10/2022] [Indexed: 11/20/2022]
Abstract
Twenty-four strains of Lactococcus lactis isolated from raw goat milk collected in the Rocamadour PDO area were analysed by MLST typing and phenotypic characterisation. The strains were combined to design an indigenous starter for the production of Rocamadour PDO cheese. The strains were divided into three classes based on their technological properties: acidifying and proteolytic strains in class I (12/24 strains), slightly acidifying and non-proteolytic strains in class II (2/24 strains), and non-acidifying and non-proteolytic strains in class III (10/24 strains). Interestingly, all but three strains (21/24) produced diacetyl/acetoin despite not having citrate metabolism genes, as would classically be expected for the production of these aroma compounds. Three strains (EIP07A, EIP13D, and EIP20B) were selected for the indigenous starter based on the following inclusion/exclusion criteria: (i) no negative interactions between included strains, (ii) ability to metabolize lactose and at least one strain with the prtP gene and/or capable of producing diacetyl/acetoin, and (iii) selected strains derived from different farms to maximise genetic and phenotypic diversity. Despite consisting exclusively of L. lactis strains, the designed indigenous starter allowed reproducible cheese production with performances similar to those obtained with an industrial starter and with the sensory qualities expected of Rocamadour PDO cheese.
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Affiliation(s)
- Christel Couderc
- Université de Toulouse, Ecole d'Ingénieurs de Purpan, INPT, Toulouse, France.
| | - Valérie Laroute
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | | | | | - Gwenaelle Jard
- Université de Toulouse, Ecole d'Ingénieurs de Purpan, INPT, Toulouse, France
| | - Christine Raynaud
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRAE, INP-ENSIACET, Toulouse, France; Centre d'Application et de traitement des Agroressources (CATAR), INP-ENSIACET, Toulouse, France
| | | | - Hélène Tormo
- Université de Toulouse, Ecole d'Ingénieurs de Purpan, INPT, Toulouse, France
| | - Marie-Line Daveran-Mingot
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France; Université Toulouse 3 - Paul Sabatier, Université de Toulouse, Toulouse, France
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9
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Abiad MG, Ajjour C, Kassaify Z, Iskandar CF, Hamzeh R, Hassan HF. Preliminary physiological, phenotypic, and probiotic characterization of Lactobacillus strains isolated from Anbaris-traditional Lebanese fermented dairy product. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2077363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mohamad G. Abiad
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Celine Ajjour
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Zeina Kassaify
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Christelle F. Iskandar
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Reem Hamzeh
- Department of Nutrition and Food Science, American University of Beirut, Beirut, Lebanon
| | - Hussein F. Hassan
- Nutrition Program, Department of Natural Sciences, Lebanese American University, Beirut, Lebanon
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Nunziata L, Brasca M, Morandi S, Silvetti T. Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update. Food Microbiol 2022; 104:103999. [DOI: 10.1016/j.fm.2022.103999] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 01/20/2022] [Accepted: 01/28/2022] [Indexed: 12/19/2022]
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Poudel R, Thunell RK, Oberg CJ, Overbeck S, Lefevre M, Oberg TS, McMahon DJ. Comparison of growth and survival of single strains of Lactococcus lactis and Lactococcus cremoris during Cheddar cheese manufacture. J Dairy Sci 2022; 105:2069-2081. [PMID: 35033338 DOI: 10.3168/jds.2021-20958] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Accepted: 11/22/2021] [Indexed: 11/19/2022]
Abstract
Traditionally, starter cultures for Cheddar cheese are combinations of Lactococcus lactis and Lactococcus cremoris. Our goal was to compare growth and survival of individual strains during cheesemaking, and after salting and pressing. Cultures used were 2 strains of L. lactis (SSM 7605, SSM 7436) and 2 strains of L. cremoris (SSM 7136, SSM 7661). A standardized Cheddar cheese make procedure was used that included a 38°C cook temperature and salting levels of 2.0, 2.4, 2.8, 3.2, and 3.6% from which were selected cheeses with salt-in-moisture levels of 3.5, 4.5, and 5.5%. Vats of cheese were made using each strain on its own as biological duplicates on different days. Starter culture numbers were enumerated by plate counting during cheesemaking and after 6 d storage at 6°C. Flow cytometry with fluorescent staining by SYBR Green and propidium iodide was used to determine the number of live and dead cells in cheese at the different salt levels. Differences in cheese make times were strain dependent rather than species dependent. Even with correction for average culture chain length, cheeses made using L. lactis strains contained ∼4 times (∼0.6 log) more bacterial cells than those made using L. cremoris strains. Growth of the strains used in this study was not influenced by the amount of salt added to the curd. The higher pH of cheeses with higher salting levels was attributed to those cheeses having a lower moisture content. Based on flow cytometry, ∼5% of the total starter culture cells in the cheese were dead after 6 d of storage. Another 3 to 19% of the cells were designated as being live, but semipermeable, with L. cremoris strains having the higher number of semipermeable cells.
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Affiliation(s)
- Rhitika Poudel
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322
| | - Randall K Thunell
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322; Vivolac Cultures Corporation, Greenfield, IN 46140
| | - Craig J Oberg
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322; Department of Microbiology, Weber State University, Ogden, UT 84408
| | - Sophie Overbeck
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322
| | - Michael Lefevre
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322
| | - Taylor S Oberg
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322
| | - Donald J McMahon
- Department of Nutrition, Dietetics and Food Sciences, Utah State University, Logan 84322.
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12
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Impact of Thyme Microcapsules on Histamine Production by Proteus bacillus in Xinjiang Smoked Horsemeat Sausage. Foods 2021; 10:foods10102491. [PMID: 34681540 PMCID: PMC8535949 DOI: 10.3390/foods10102491] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/04/2021] [Accepted: 10/10/2021] [Indexed: 11/17/2022] Open
Abstract
Here, we explored the influences of thyme microcapsules on the growth, gene expression, and histamine accumulation by Proteus bacillus isolated from smoked horsemeat sausage. RT-qPCR was employed to evaluate the gene expression level of histidine decarboxylase (HDC) cascade-associated genes. We used HPLC to monitor histamine concentration both in pure culture as well as in the processing of smoked horsemeat sausage. Results showed that histamine accumulation was suppressed by thyme microcapsule inhibitory effect on the histamine-producing bacteria and the reduction in the transcription of hdcA and hdcP genes. Besides, compared with thyme essential oil (EO), thyme microcapsules exhibited higher antibacterial activity and had a higher score for overall acceptance. Therefore, the addition of thyme microcapsules in Xinjiang smoked horsemeat sausage inhibits histamine accumulation.
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13
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Kleerebezem M, Bachmann H, van Pelt-KleinJan E, Douwenga S, Smid EJ, Teusink B, van Mastrigt O. Lifestyle, metabolism and environmental adaptation in Lactococcus lactis. FEMS Microbiol Rev 2021; 44:804-820. [PMID: 32990728 DOI: 10.1093/femsre/fuaa033] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Accepted: 09/28/2020] [Indexed: 12/14/2022] Open
Abstract
Lactococcus lactis serves as a paradigm organism for the lactic acid bacteria (LAB). Extensive research into the molecular biology, metabolism and physiology of several model strains of this species has been fundamental for our understanding of the LAB. Genomic studies have provided new insights into the species L. lactis, including the resolution of the genetic basis of its subspecies division, as well as the control mechanisms involved in the fine-tuning of growth rate and energy metabolism. In addition, it has enabled novel approaches to study lactococcal lifestyle adaptations to the dairy application environment, including its adjustment to near-zero growth rates that are particularly relevant in the context of cheese ripening. This review highlights various insights in these areas and exemplifies the strength of combining experimental evolution with functional genomics and bacterial physiology research to expand our fundamental understanding of the L. lactis lifestyle under different environmental conditions.
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Affiliation(s)
- Michiel Kleerebezem
- Host-Microbe Interactomics Group, Animal Sciences Department, Wageningen University, De Elst 1, 6708 WD Wageningen, the Netherlands
| | - Herwig Bachmann
- Systems Bioinformatics, Vrije Universiteit Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, the Netherlands.,NIZO food research, Kernhemseweg 2, 6718 ZB Ede, the Netherlands
| | - Eunice van Pelt-KleinJan
- Systems Bioinformatics, Vrije Universiteit Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, the Netherlands.,TiFN Food & Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands
| | - Sieze Douwenga
- Systems Bioinformatics, Vrije Universiteit Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, the Netherlands.,TiFN Food & Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, the Netherlands
| | - Eddy J Smid
- Laboratory of Food Microbiology, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
| | - Bas Teusink
- Systems Bioinformatics, Vrije Universiteit Amsterdam, De Boelelaan 1108, 1081 HZ Amsterdam, the Netherlands
| | - Oscar van Mastrigt
- Laboratory of Food Microbiology, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, the Netherlands
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Effect and mechanism of thyme microcapsules on histamine production by Morganella morganii MN483274 during the processing of smoked horse meat sausage. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107615] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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15
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Wang J, Lu S, Mao S, Li Y. Effects of NaCl on gene expression of agmatine deiminase pathway genes of putrescine in
Lactobacillus delbrueckii
and
Escherichia coli. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14875] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Jungang Wang
- Xin Jiang Academy of Agricultural and Reclamation Science Xinjiang People’s Republic of China
| | - Shiling Lu
- Laboratory of Meat Processing and Quality Control College of Food Science Shihezi University Xinjiang People’s Republic of China
| | - Shun Mao
- Laboratory of Meat Processing and Quality Control College of Food Science Shihezi University Xinjiang People’s Republic of China
| | - Yuhui Li
- Xin Jiang Academy of Agricultural and Reclamation Science Xinjiang People’s Republic of China
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16
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Caillaud MA, Abeilhou M, Gonzalez I, Audonnet M, Gaucheron F, Cocaign-Bousquet M, Tormo H, Daveran-Mingot ML. Precise Populations’ Description in Dairy Ecosystems Using Digital Droplet PCR: The Case of L. lactis Group in Starters. Front Microbiol 2020; 11:1906. [PMID: 32849476 PMCID: PMC7423877 DOI: 10.3389/fmicb.2020.01906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Accepted: 07/21/2020] [Indexed: 01/15/2023] Open
Affiliation(s)
- Marie-Aurore Caillaud
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
- Université de Toulouse, Ecole d’Ingénieurs de Purpan, INPT, Toulouse, France
| | - Martine Abeilhou
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | - Ignacio Gonzalez
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
| | | | - Frédéric Gaucheron
- Centre National Interprofessionnel de l’Economie Laitière (CNIEL), Paris, France
| | - Muriel Cocaign-Bousquet
- TBI, Université de Toulouse, CNRS, INRAE, INSA, Toulouse, France
- *Correspondence: Muriel Cocaign-Bousquet,
| | - Hélène Tormo
- Université de Toulouse, Ecole d’Ingénieurs de Purpan, INPT, Toulouse, France
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17
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Terzić-Vidojević A, Veljović K, Tolinački M, Živković M, Lukić J, Lozo J, Fira Đ, Jovčić B, Strahinić I, Begović J, Popović N, Miljković M, Kojić M, Topisirović L, Golić N. Diversity of non-starter lactic acid bacteria in autochthonous dairy products from Western Balkan Countries - Technological and probiotic properties. Food Res Int 2020; 136:109494. [PMID: 32846575 DOI: 10.1016/j.foodres.2020.109494] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023]
Abstract
The aim of this review was to summarize the data regarding diversity of non-starter lactic acid bacteria (NSLAB) isolated from various artisanal dairy products manufactured in Western Balkan Countries. The dairy products examined were manufactured from raw cow's, sheep's or goat's milk or mixed milk, in the traditional way without the addition of commercial starter cultures. Dairy products such as white brined cheese, fresh cheese, hard cheese, yogurt, sour cream and kajmak were sampled in the households of Serbia, Croatia, Slovenia, Bosnia and Herzegovina, Montenegro, and North Macedonia. It has been established that the diversity of lactic acid bacteria (LAB) from raw milk artisanal dairy products is extensive. In the reviewed literature, 28 LAB species and a large number of strains belonging to the Lactobacillus, Lactococcus, Enterococcus, Streptococcus, Pediococcus, Leuconostoc and Weissella genera were isolated from various dairy products. Over 3000 LAB strains were obtained and characterized for their technological and probiotic properties including: acidification and coagulation of milk, production of aromatic compounds, proteolytic activity, bacteriocins production and competitive exclusion of pathogens, production of exopolysaccharides, aggregation ability and immunomodulatory effect. Results show that many of the isolated NSLAB strains had one, two or more of the properties mentioned. The data presented emphasize the importance of artisanal products as a valuable source of NSLAB with unique technological and probiotic features important both as a base for scientific research as well as for designing novel starter cultures for functional dairy food.
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Affiliation(s)
- Amarela Terzić-Vidojević
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia.
| | - Katarina Veljović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Maja Tolinački
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milica Živković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jovanka Lukić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Lozo
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Đorđe Fira
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Branko Jovčić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11000 Belgrade, Serbia
| | - Ivana Strahinić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Jelena Begović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Marija Miljković
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Milan Kojić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Ljubiša Topisirović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
| | - Nataša Golić
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 444a, 11042 Belgrade 152, Serbia
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18
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Kristensen LS, Siegumfeldt H, Larsen N, Jespersen L. Diversity in NaCl tolerance of Lactococcus lactis strains from dl-starter cultures for production of semi-hard cheeses. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104673] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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19
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Siroli L, Patrignani F, D’Alessandro M, Salvetti E, Torriani S, Lanciotti R. Suitability of the Nisin Z-producer Lactococcus lactis subsp. lactis CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production. Animals (Basel) 2020; 10:E782. [PMID: 32365951 PMCID: PMC7277329 DOI: 10.3390/ani10050782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 04/27/2020] [Accepted: 04/28/2020] [Indexed: 12/12/2022] Open
Abstract
This research investigated the technological and safety effects of the nisin Z producer Lactococcus lactis subsp. lactis CBM 21, tested as an adjunct culture for the making of Squacquerone cheese in a pilot-scale plant. The biocontrol agent remained at a high level throughout the cheese refrigerated storage, without having a negative influence on the viability of the conventional Streptococcus thermophilus starter. The inclusion of CBM 21 in Squacquerone cheesemaking proved to be more effective compared to the traditional one, to reduce total coliforms and Pseudomonas spp. Moreover, the novel/innovative adjunct culture tested did not negatively modify the proteolytic patterns of Squacquerone cheese, but it gave rise to products with specific volatile and texture profiles. The cheese produced with CBM 21 was more appreciated by the panelists with respect to the traditional one.
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Affiliation(s)
- Lorenzo Siroli
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Francesca Patrignani
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
| | - Margherita D’Alessandro
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
| | - Elisa Salvetti
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (E.S.); (S.T.)
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, Strada le Grazie 15, 37134 Verona, Italy; (E.S.); (S.T.)
| | - Rosalba Lanciotti
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (L.S.); (M.D.); (R.L.)
- Interdepartmental Center for Industrial Agri-food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy
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20
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Martins MCDF, Fusieger A, Freitas RD, Valence F, Nero LA, Carvalho AF. Novel sequence types of Lactococcus lactis subsp. lactis obtained from Brazilian dairy production environments. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109146] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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22
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Uymaz B, Akçelik N, Yüksel Z. Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity. Food Sci Anim Resour 2019; 39:804-819. [PMID: 31728449 PMCID: PMC6837903 DOI: 10.5851/kosfa.2019.e71] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 09/20/2019] [Accepted: 10/07/2019] [Indexed: 12/14/2022] Open
Abstract
Ezine cheese is a non-starter and long-ripened cheese produced in the Mount of
Ida region of Çanakkale, Turkey, with a protected designation of origin
status. Non-starter lactic acid bacteria (NSLAB) have a substantial effect on
the quality and final sensorial characteristics of long-ripened cheeses. The
dominance of NSLAB can be attributed to their high tolerance to the hostile
environment in cheese during ripening relative to many other microbial groups
and to its ability to inhibit undesired microorganisms. These qualities promote
the microbiological stability of long-ripened cheeses. In this study, 144
samples were collected from three dairies during the ripening period of Ezine
cheese. Physicochemical composition and NSLAB identification analyses were
performed using both conventional and molecular methods. According to the
results of a 16S rRNA gene sequence analysis, 13 different species belonging to
seven genera were identified. Enterococcus faecium
(38.42%) and E. faecalis (18.94%) were dominant
species during the cheese manufacturing process, surviving 12 months of ripening
together with Lactobacillus paracasei (13.68%) and
Lb. plantarum (11.05%). The results indicate that
NSLAB contributes to the microbiological stability of Ezine cheese over 12
months of ripening. The isolation of NSLAB with antimicrobial activity,
potential bacteriocin producers, yielded defined collections of natural NSLAB
isolates from Ezine cheese that can be used to generate specific starter
cultures for the production of Ezine cheese (PDO).
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Affiliation(s)
- Başar Uymaz
- Department of Food Technology, Bayramiç Vocational College, Çanakkale Onsekiz Mart University, Bayramiç, 17700 Çanakkale, Turkey
| | - Nefise Akçelik
- Biotechnology Institute, Ankara University, Tandoğan Campus, 06110 Ankara, Turkey
| | - Zerrin Yüksel
- Department of Food Technology, Bayramiç Vocational College, Çanakkale Onsekiz Mart University, Bayramiç, 17700 Çanakkale, Turkey
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23
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Diniz-Silva HT, Batista de Sousa J, da Silva Guedes J, Ramos do Egypto Queiroga RDC, Madruga MS, Tavares JF, Leite de Souza E, Magnani M. A synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.039] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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24
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Kelleher P, Mahony J, Bottacini F, Lugli GA, Ventura M, van Sinderen D. The Lactococcus lactis Pan-Plasmidome. Front Microbiol 2019; 10:707. [PMID: 31019500 PMCID: PMC6458302 DOI: 10.3389/fmicb.2019.00707] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Accepted: 03/20/2019] [Indexed: 01/01/2023] Open
Abstract
Plasmids are autonomous, self-replicating, extrachromosomal genetic elements that are typically not essential for growth of their host. They may encode metabolic capabilities, which promote the maintenance of these genetic elements, and may allow adaption to specific ecological niches and consequently enhance survival. Genome sequencing of 16 Lactococcus lactis strains revealed the presence of 83 plasmids, including two megaplasmids. The limitations of Pacific Biosciences SMRT sequencing in detecting the total plasmid complement of lactococcal strains is examined, while a combined Illumina/SMRT sequencing approach is proposed to combat these issues. Comparative genome analysis of these plasmid sequences combined with other publicly available plasmid sequence data allowed the definition of the lactococcal plasmidome, and facilitated an investigation into (bio) technologically important plasmid-encoded traits such as conjugation, bacteriocin production, exopolysaccharide (EPS) production, and (bacterio) phage resistance.
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Affiliation(s)
- Philip Kelleher
- School of Microbiology, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | - Jennifer Mahony
- School of Microbiology, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
| | | | - Gabriele A. Lugli
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
| | - Marco Ventura
- Laboratory of Probiogenomics, Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parma, Italy
| | - Douwe van Sinderen
- School of Microbiology, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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25
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Damnjanovic D, Harvey M, Bridge WJ. Application of colony BOXA2R-PCR for the differentiation and identification of lactic acid COCCI. Food Microbiol 2019; 82:277-286. [PMID: 31027784 DOI: 10.1016/j.fm.2019.02.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 02/12/2019] [Accepted: 02/22/2019] [Indexed: 11/15/2022]
Abstract
Repetitive-PCR (rep-PCR) is a well-established genetic method for bacterial strain fingerprinting that is used mostly with REP, ERIC, (GTG)5, BOXA1R and occasionally BOXA2R repetitive primers. In this study, it was demonstrated that BOXA2R-PCR could effectively discriminate between Lactococcus lactis, Leuconostoc mesenteroides and Streptococcus thermophilus; differentiate Lactococcus lactis strains and subspeciate them into lactis and cremoris in a single reaction; generate unique strain fingerprints of various lactic acid bacteria (LAB species) commonly isolated from fermented dairy products, including occasional spoilage bacteria and yeasts. Furthermore, using direct colony PCR a reproducible and rapid method was developed for the differentiation and identification of lactic acid cocci. The simplicity and speed of this microbial identification method has potential practical value for dairy microbiologists, which was demonstrated through a microbiota investigation of select Australian retail dairy products.
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Affiliation(s)
- Dragica Damnjanovic
- School of Biotechnology and Biomolecular Sciences (BABS), Faculty of Science, University of New South Wales, Sydney, NSW, 2052, Australia
| | - Melissa Harvey
- School of Biotechnology and Biomolecular Sciences (BABS), Faculty of Science, University of New South Wales, Sydney, NSW, 2052, Australia
| | - Wallace John Bridge
- School of Biotechnology and Biomolecular Sciences (BABS), Faculty of Science, University of New South Wales, Sydney, NSW, 2052, Australia.
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26
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Study of Lactococcus lactis during advanced ripening stages of model cheeses characterized by GC-MS. Food Microbiol 2018; 74:132-142. [DOI: 10.1016/j.fm.2018.03.012] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2017] [Revised: 03/16/2018] [Accepted: 03/20/2018] [Indexed: 02/06/2023]
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27
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Goyal C, Malik RK, Pradhan D. Purification and characterization of a broad spectrum bacteriocin produced by a selected Lactococcus lactis strain 63 isolated from Indian dairy products. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3683-3692. [PMID: 30150828 PMCID: PMC6098757 DOI: 10.1007/s13197-018-3298-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/06/2017] [Accepted: 06/17/2018] [Indexed: 10/28/2022]
Abstract
Lactococcus lactis subsp. lactis strain 63 was isolated from Indian dairy products, produced a bacteriocin with broad spectrum inhibition against several of food pathogens like Listeria monocytogenes and Bacillus cereus as well as Gram negative bacteria viz., E. coli, Yersinia, Citrobacter, Proteus, Enterobacter, Klebsiella and Serratia strains. Bacteriocin production was higher in GM-17 and MRS as compared to TYGE broth and enriched skim milk broth and reached the maximum level during the early stationary phase. The bacteriocin was purified by performing ammonium sulfate precipitation. The bacteriocin was able to survive 90 °C/10 min but not 100 °C/10 min. Complete inactivation of bacteriocin was observed after autoclaving. The bacteriocin maintained its activity over a wide range of pH (3-9). The antimicrobial compound produced by the isolate 63, was sensitive to papain, pepsin, trypsin and amylase but was resistant to detergents like SDS and urea. Tween 20, Tween-80 as well as Triton X-100 enhanced its activity. Since the treatment with proteolytic enzymes resulted in loss of activity, this shows that the proteinaceous nature of the antimicrobial substance. Tentative molecular weight of the bacteriocin was found to be between 3.5 and 5 kDa by Tricine SDS-PAGE. Finally, we confirmed the presence of gene for nisin, and the sequence thus obtained, was identical to the sequences previously described for nisin Z. Lactococcus lactis subsp. lactis 63 or its bacteriocin, which has a wide inhibitory spectrum, has the potential for use as a starter or protective culture in the manufacture of fermented products.
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Affiliation(s)
- Chhaya Goyal
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - R. K. Malik
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
| | - Diwas Pradhan
- Dairy Microbiology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132 001 India
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28
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Jin H, Mo L, Pan L, Hou Q, Li C, Darima I, Yu J. Using PacBio sequencing to investigate the bacterial microbiota of traditional Buryatian cottage cheese and comparison with Italian and Kazakhstan artisanal cheeses. J Dairy Sci 2018; 101:6885-6896. [PMID: 29753477 DOI: 10.3168/jds.2018-14403] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2018] [Accepted: 04/04/2018] [Indexed: 12/26/2022]
Abstract
Traditional fermented dairy foods including cottage cheese have been major components of the Buryatia diet for centuries. Buryatian cheeses have maintained not only their unique taste and flavor but also their rich natural lactic acid bacteria (LAB) content. However, relatively few studies have described their microbial communities or explored their potential to serve as LAB resources. In this study, the bacterial microbiota community of 7 traditional artisan cheeses produced by local Buryatian families was investigated using single-molecule, real-time sequencing. In addition, we compared the bacterial microbiota of the Buryatian cheese samples with data sets of cheeses from Kazakhstan and Italy. Furthermore, we isolated and preserved several LAB samples from Buryatian cheese. A total of 62 LAB strains (belonging to 6 genera and 14 species or subspecies) were isolated from 7 samples of Buryatian cheese. Full-length 16S rRNA sequencing of the microbiota revealed 145 species of 82 bacterial genera, belonging to 7 phyla. The most dominant species was Lactococcus lactis (43.89%). Data sets of cheeses from Italy and Kazakhstan were retrieved from public databases. Principal component analysis and multivariate ANOVA showed marked differences in the structure of the microbiota communities in the cheese data sets from the 3 regions. Linear discriminant analyses of the effect size identified 48 discriminant bacterial clades among the 3 groups, which might have contributed to the observed structural differences. Our results indicate that the bacterial communities of traditional artisan cheeses vary depending on geographic origin. In addition, we isolated novel and valuable LAB resources for the improvement of cottage cheese production.
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Affiliation(s)
- Hao Jin
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Lanxin Mo
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Lin Pan
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Qaingchaun Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Chuanjuan Li
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Iaptueva Darima
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China
| | - Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Hohhot 010018, P.R. China.
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29
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McAuliffe O. Symposium review: Lactococcus lactis from nondairy sources: Their genetic and metabolic diversity and potential applications in cheese. J Dairy Sci 2018; 101:3597-3610. [PMID: 29395148 DOI: 10.3168/jds.2017-13331] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2017] [Accepted: 10/22/2017] [Indexed: 12/21/2022]
Abstract
The widespread dissemination of species of the lactic acid bacteria (LAB) group in different environments testifies to their extraordinary niche adaptability. Members of the LAB are present on grass and other plant material, in dairy products, on human skin, and in the gastrointestinal and reproductive tracts. The selective pressure imparted by these specific environments is a key driver in the genomic diversity observed between strains of the same species deriving from distinct habitats. Strains that are exploited in the dairy industry for the production of fermented dairy products are often referred to as "domesticated" strains. These strains, which initially may have occupied a nondairy niche, have become specialized for growth in the milk environment. In fact, comparative genome analysis of multiple LAB species and strains has revealed a central trend in LAB evolution: the loss of ancestral genes and metabolic simplification toward adaptation to nutritionally rich environments. In contrast, "environmental" strains, or those from raw milk, plants, and animals, exhibit diverse metabolic capabilities and lifestyle characteristics compared with their domesticated counterparts. Because of the limited number of established dairy strains used in fermented food production today, demand is increasing for novel strains, with concerted efforts to mine the microbiota of natural environments for strains of technological interest. Many studies have concentrated on uncovering the genomic and metabolic potential of these organisms, facilitating comparative genome analysis of strains from diverse environments and providing insight into the natural diversity of the LAB, a group of organisms that is at the core of the dairy industry. The natural biodiversity that exists in these environments may be exploited in dairy fermentations to expand flavor profiles, to produce natural "clean label" ingredients, or to develop safer products.
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Affiliation(s)
- Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland P61 C996.
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Pega J, Pérez C, Rizzo S, Rossetti L, Díaz G, Ruzal S, Nanni M, Descalzo A. The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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31
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Oliveira J, Mahony J, Hanemaaijer L, Kouwen TRHM, Neve H, MacSharry J, van Sinderen D. Detecting Lactococcus lactis Prophages by Mitomycin C-Mediated Induction Coupled to Flow Cytometry Analysis. Front Microbiol 2017; 8:1343. [PMID: 28769907 PMCID: PMC5515857 DOI: 10.3389/fmicb.2017.01343] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Accepted: 07/03/2017] [Indexed: 12/11/2022] Open
Abstract
Most analyzed Lactococcus lactis strains are predicted to harbor one or more prophage genomes within their chromosome; however, the true extent of the inducibility and functionality of such prophages cannot easily be deduced from sequence analysis alone. Chemical treatment of lysogenic strains with Mitomycin C is known to cause induction of temperate phages, though it is not always easy to clearly identify a lysogenic strain or to measure the number of released phage particles. Here, we report the application of flow cytometry as a reliable tool for the detection and enumeration of released lactococcal prophages using the green dye SYTO-9.
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Affiliation(s)
- Joana Oliveira
- School of Microbiology, University College CorkCork, Ireland
| | - Jennifer Mahony
- School of Microbiology, University College CorkCork, Ireland.,APC Microbiome Institute, University College CorkCork, Ireland
| | | | | | | | - John MacSharry
- APC Microbiome Institute, University College CorkCork, Ireland
| | - Douwe van Sinderen
- School of Microbiology, University College CorkCork, Ireland.,APC Microbiome Institute, University College CorkCork, Ireland
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32
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Pega J, Rizzo S, Rossetti L, Pérez C, Díaz G, Descalzo A, Nanni M. Impact of extracellular nucleic acids from lactic acid bacteria on qPCR and RT-qPCR results in dairy matrices: Implications for defining molecular markers of cell integrity. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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33
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Laroute V, Tormo H, Couderc C, Mercier-Bonin M, Le Bourgeois P, Cocaign-Bousquet M, Daveran-Mingot ML. From Genome to Phenotype: An Integrative Approach to Evaluate the Biodiversity of Lactococcus lactis. Microorganisms 2017; 5:microorganisms5020027. [PMID: 28534821 PMCID: PMC5488098 DOI: 10.3390/microorganisms5020027] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2017] [Revised: 05/09/2017] [Accepted: 05/12/2017] [Indexed: 01/09/2023] Open
Abstract
Lactococcus lactis is one of the most extensively used lactic acid bacteria for the manufacture of dairy products. Exploring the biodiversity of L. lactis is extremely promising both to acquire new knowledge and for food and health-driven applications. L. lactis is divided into four subspecies: lactis, cremoris, hordniae and tructae, but only subsp. lactis and subsp. cremoris are of industrial interest. Due to its various biotopes, Lactococcus subsp. lactis is considered the most diverse. The diversity of L. lactis subsp. lactis has been assessed at genetic, genomic and phenotypic levels. Multi-Locus Sequence Type (MLST) analysis of strains from different origins revealed that the subsp. lactis can be classified in two groups: “domesticated” strains with low genetic diversity, and “environmental” strains that are the main contributors of the genetic diversity of the subsp. lactis. As expected, the phenotype investigation of L. lactis strains reported here revealed highly diverse carbohydrate metabolism, especially in plant- and gut-derived carbohydrates, diacetyl production and stress survival. The integration of genotypic and phenotypic studies could improve the relevance of screening culture collections for the selection of strains dedicated to specific functions and applications.
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Affiliation(s)
- Valérie Laroute
- LISBP, Université de Toulouse, CNRS, INRA, INSA, Toulouse, France.
| | - Hélène Tormo
- Département des Sciences Agronomiques et Agroalimentaire, équipe Agroalimentaire et Nutrition, Université de Toulouse, INP-Purpan, Toulouse, France.
| | - Christel Couderc
- Département des Sciences Agronomiques et Agroalimentaire, équipe Agroalimentaire et Nutrition, Université de Toulouse, INP-Purpan, Toulouse, France.
| | - Muriel Mercier-Bonin
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France.
| | - Pascal Le Bourgeois
- LISBP, Université de Toulouse, CNRS, INRA, INSA, Toulouse, France.
- Université de Toulouse III, Université Paul Sabatier, F-31062 Toulouse, France.
| | | | - Marie-Line Daveran-Mingot
- LISBP, Université de Toulouse, CNRS, INRA, INSA, Toulouse, France.
- Université de Toulouse III, Université Paul Sabatier, F-31062 Toulouse, France.
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Oliveira LC, Saraiva TDL, Silva WM, Pereira UP, Campos BC, Benevides LJ, Rocha FS, Figueiredo HCP, Azevedo V, Soares SC. Analyses of the probiotic property and stress resistance-related genes of Lactococcus lactis subsp. lactis NCDO 2118 through comparative genomics and in vitro assays. PLoS One 2017; 12:e0175116. [PMID: 28384209 PMCID: PMC5383145 DOI: 10.1371/journal.pone.0175116] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2016] [Accepted: 03/21/2017] [Indexed: 11/19/2022] Open
Abstract
Lactococcus lactis subsp. lactis NCDO 2118 was recently reported to alleviate colitis symptoms via its anti-inflammatory and immunomodulatory activities, which are exerted by exported proteins that are not produced by L. lactis subsp. lactis IL1403. Here, we used in vitro and in silico approaches to characterize the genomic structure, the safety aspects, and the immunomodulatory activity of this strain. Through comparative genomics, we identified genomic islands, phage regions, bile salt and acid stress resistance genes, bacteriocins, adhesion-related and antibiotic resistance genes, and genes encoding proteins that are putatively secreted, expressed in vitro and absent from IL1403. The high degree of similarity between all Lactococcus suggests that the Symbiotic Islands commonly shared by both NCDO 2118 and KF147 may be responsible for their close relationship and their adaptation to plants. The predicted bacteriocins may play an important role against the invasion of competing strains. The genes related to the acid and bile salt stresses may play important roles in gastrointestinal tract survival, whereas the adhesion proteins are important for persistence in the gut, culminating in the competitive exclusion of other bacteria. Finally, the five secreted and expressed proteins may be important targets for studies of new anti-inflammatory and immunomodulatory proteins. Altogether, the analyses performed here highlight the potential use of this strain as a target for the future development of probiotic foods.
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Affiliation(s)
- Letícia C. Oliveira
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte—MG, Brazil
| | - Tessália D. L. Saraiva
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte—MG, Brazil
| | - Wanderson M. Silva
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte—MG, Brazil
| | - Ulisses P. Pereira
- Department of Preventive Veterinary Medicine, State University of Londrina, Londrina—PR, Brazil
| | - Bruno C. Campos
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte—MG, Brazil
| | - Leandro J. Benevides
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte—MG, Brazil
| | - Flávia S. Rocha
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte—MG, Brazil
| | - Henrique C. P. Figueiredo
- Official Laboratory of Fisheries Ministry—Veterinary School, Federal University of Minas Gerais, Belo Horizonte, MG, Brazil
| | - Vasco Azevedo
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte—MG, Brazil
| | - Siomar C. Soares
- Laboratory of Cellular and Molecular Genetics, Institute of Biological Sciences, Federal University of Minas Gerais, Belo Horizonte—MG, Brazil
- Department of Microbiology, Immunology and Parasitology, Institute of Biological and Natural Sciences, Federal University of Triângulo Mineiro, Uberaba—MG, Brazil
- * E-mail:
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Bojanic M, Rasovic, Mayrhofer S, Martinovic A, Dürr K, Domig KJ. Lactococci of Local Origin as Potential Starter Cultures
for Traditional Montenegrin Cheese Production. Food Technol Biotechnol 2017; 55:55-66. [PMID: 28559734 DOI: 10.17113/ftb.55.01.17.4854] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
The aim of this study is to characterise and examine the biochemical properties of 40 Lactococcus lactis strains isolated from indigenous Montenegrin dairy products in order to explore their potential to be used as starter cultures for producing typical Montenegrin cheese, such as 'bijeli sir', 'masni sir' and 'njeguški sir'. Their safety regarding the production of biogenic amines, the presence of antimicrobial resistance and the antibacterial activity against relevant pathogens and spoilage microorganisms has also been tested. Based on the characterisation, all strains belong to L. lactis ssp. lactis. Out of these 40 strains, 23 displayed rapid acidification ability and proteolysis. However, none of the strains exhibited the ability of lipid degradation. Most of the strains were not associated with any health risk investigated. Summing up, a large percentage (27.5%) of the tested strains showed good properties. These strains should be further examined for their possible application as specific starter cultures in the production of indigenous cheese in Montenegro.
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Affiliation(s)
- Mirjana Bojanic
- University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1, ME-20000 Podgorica, Montenegro
| | - Rasovic
- University of Montenegro, Biotechnical Faculty, Mihaila Lalića 1, ME-20000 Podgorica, Montenegro
| | - Sigrid Mayrhofer
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
| | - Aleksandra Martinovic
- University of Donja Gorica, Faculty of Food Technology, Food Safety and Ecology, Donja Gorica,
ME-81000 Podgorica, Montenegro
| | - Katharina Dürr
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
| | - Konrad J Domig
- BOKU - University of Natural Resources and Life Sciences, Department of Food Science and Technology, Muthgasse 18, AT-1190 Vienna, Austria
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Putrescine biosynthesis in Lactococcus lactis is transcriptionally activated at acidic pH and counteracts acidification of the cytosol. Int J Food Microbiol 2016; 236:83-9. [DOI: 10.1016/j.ijfoodmicro.2016.07.021] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Revised: 05/16/2016] [Accepted: 07/13/2016] [Indexed: 11/20/2022]
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Samelis J, Giannou E, Pappa EC, Bogović-Matijašić B, Lianou A, Parapouli M, Drainas C. Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A-producing strainLactococcus lactissubsp.cremorisM104 as costarter culture. J Food Saf 2016. [DOI: 10.1111/jfs.12326] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- John Samelis
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
| | - Eleni Giannou
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
- Department of Chemistry, Laboratory of Biochemistry; University of Ioannina; Ioannina 45110 Greece
| | - Eleni C. Pappa
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
| | | | - Alexandra Lianou
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
| | - Maria Parapouli
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
- Department of Chemistry, Laboratory of Biochemistry; University of Ioannina; Ioannina 45110 Greece
| | - Constantin Drainas
- Department of Chemistry, Laboratory of Biochemistry; University of Ioannina; Ioannina 45110 Greece
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38
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Fate of Lactococcus lactis starter cultures during late ripening in cheese models. Food Microbiol 2016; 59:112-8. [DOI: 10.1016/j.fm.2016.05.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Accepted: 05/02/2016] [Indexed: 12/12/2022]
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39
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Porcellato D, Skeie SB. Bacterial dynamics and functional analysis of microbial metagenomes during ripening of Dutch-type cheese. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2016.05.005] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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40
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Nishida S, Ono Y, Sekimizu K. Lactic acid bacteria activating innate immunity improve survival in bacterial infection model of silkworm. Drug Discov Ther 2016; 10:49-56. [PMID: 26971556 DOI: 10.5582/ddt.2016.01022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Lactic acid bacteria (LAB) have been thought to be helpful for human heath in the gut as probiotics. It recently was noted that activity of LAB stimulating immune systems is important. Innate immune systems are conserved in mammals and insects. Silkworm has innate immunity in response to microbes. Microbe-associated molecular pattern (ex. peptidoglycan and β-glucan) induces a muscle contraction of silkworm larva. In this study, we established an efficient method to isolate lactic acid bacteria derived from natural products. We selected a highly active LAB to activate the innate immunity in silkworm by using the silkworm muscle contraction assay, as well. The assay revealed that Lactococcus lactis 11/19-B1 was highly active on the stimulation of the innate immunity in silkworm. L. lactis 11/19-B1 solely fermented milk with casamino acid and glucose. This strain would be a starter strain to make yogurt. Compared to commercially available yogurt LAB, L. lactis 11/19-B1 has higher activity on silkworm contraction. Silkworm normally ingested an artificial diet mixed with L. lactis 11/19-B1 or a yogurt fermented with L. lactis 11/19-B1. Interestingly, silkworms that ingested the LAB showed tolerance against the pathogenicity of Pseudomonas aeruginosa. These data suggest that Lactococcus lactis 11/19-B1 would be expected to be useful for making yogurt and probiotics to activate innate immunity.
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Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine production. Int J Food Microbiol 2016; 232:1-6. [PMID: 27218410 DOI: 10.1016/j.ijfoodmicro.2016.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/17/2016] [Accepted: 05/08/2016] [Indexed: 11/20/2022]
Abstract
The reduction of NaCl in food is a public health priority; high NaCl intakes have been associated with serious health problems. However, it is reported that reducing the NaCl content of cheeses may lead to an increase in the content of biogenic amines (BAs). The present work examines the effect of NaCl on the accumulation of putrescine (one of the BAs often detected at high concentration in cheese) in experimental Cabrales-like cheeses containing Lactococcus lactis subsp. cremoris CECT 8666, a dairy strain that catabolises agmatine to putrescine via the agmatine deiminase (AGDI) pathway. The genes responsible for this pathway are grouped in the AGDI cluster. This comprises a regulatory gene (aguR) (transcribed independently), followed by the catabolic genes that together form an operon (aguBDAC). Reducing the NaCl concentration of the cheese led to increased putrescine accumulation. In contrast, increasing the NaCl concentration of both pH-uncontrolled and pH-controlled (pH 6) cultures of L. lactis subsp. cremoris CECT 8666 significantly inhibited its growth and the production of putrescine. Such production appeared to be inhibited via a reduction in the transcription of the aguBDAC operon; no effect on the transcription of aguR was recorded. The present results suggest that low-sodium cheeses are at risk of accumulating higher concentrations of putrescine.
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Feutry F, Torre P, Arana I, Garcia S, Pérez Elortondo FJ, Berthier F. Suitability of a new mixed-strain starter for manufacturing uncooked raw ewe's milk cheeses. Food Microbiol 2016; 56:52-68. [PMID: 26919818 DOI: 10.1016/j.fm.2015.12.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2015] [Revised: 12/06/2015] [Accepted: 12/11/2015] [Indexed: 10/22/2022]
Abstract
Most raw milk Ossau-Iraty cheeses are currently manufactured on-farm using the same commercial streptococcal-lactococcal starter (S1). One way to enhance the microbial diversity that gives raw milk its advantages for cheese-making is to formulate new starters combining diverse, characterized strains. A new starter (OI) combining 6 raw milk strains of lactococci, recently isolated and characterized, was tested in parallel with the current starter by making 12 Ossau-Iraty raw milk cheeses at 3 farmhouses under the conditions prevailing at each farm. Compliance of the sensory characteristics with those expected by the Ossau-Iraty professionals, physicochemical parameters and coliforms were quantified at key manufacturing steps. The new starter OI gave cheeses having proper compliance but having lower compliance than the S1 cheeses under most manufacturing conditions, while managing coliform levels equally well as starter S1. This lower compliance relied more on the absence of Streptococcus thermophilus in starter OI, than on the nature of the lactoccocal strains present in starter OI. The study also shows that variations in 5 technological parameters during the first day of manufacture, within the range of values applied in the 3 farmhouses, are powerful tools for diversifying the scores for the sensory characteristics investigated.
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Affiliation(s)
- Fabienne Feutry
- Syndicat de défense de l'AOC Ossau-Iraty, 64120, Ostabat-Asme, France.
| | - Paloma Torre
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Ines Arana
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Susana Garcia
- Area de Nutrición y Bromatología, Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadia s/n, 31006, Pamplona, Spain
| | - Francisco J Pérez Elortondo
- Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Department of Pharmacy and Food sciences, Lascaray Research Center, Universidad del País Vasco, 3, 01006, Vitoria-Gasteiz, Spain
| | - Françoise Berthier
- INRA, UR 342 Technologie et Analyses Laitières, F-39801, Poligny, France
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Alegría Á, González P, Delgado S, Flórez AB, Hernández-Barranco AM, Rodríguez A, Mayo B. Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12253] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ángel Alegría
- Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Pablo González
- Departamento de Tecnología y Biotecnología; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Susana Delgado
- Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Ana Belén Flórez
- Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Ana María Hernández-Barranco
- Servicios Científico-Técnicos; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Ana Rodríguez
- Departamento de Tecnología y Biotecnología; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
| | - Baltasar Mayo
- Departamento de Microbiología y Bioquímica; Instituto de Productos Lácteos de Asturias (IPLA-CSIC); Paseo Río Linares s/n 33300 Villaviciosa Asturias Spain
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Yu J, Sun Z, Liu W, Xi X, Song Y, Xu H, Lv Q, Bao Q, Menghe B, Sun T. Multilocus sequence typing of Streptococcus thermophilus from naturally fermented dairy foods in China and Mongolia. BMC Microbiol 2015; 15:236. [PMID: 26497818 PMCID: PMC4620635 DOI: 10.1186/s12866-015-0551-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2014] [Accepted: 10/07/2015] [Indexed: 12/04/2022] Open
Abstract
Background Streptococcus thermophilus is a major dairy starter used for manufacturing of dairy products. In the present study, we developed a multilocus sequence typing (MLST) scheme for this important food bacterium. Sequences of 10 housekeeping genes (carB, clpX, dnaA, murC, murE, pepN, pepX, pyrG, recA, and rpoB) were obtained for 239 S. thermophilus strains, which were isolated from home-made fermented dairy foods in 18 different regions of Mongolia and China. Methods All 10 genes of S. thermophilus were sequenced, aligned, and defined sequence types (STs) using the BioNumerics Software. The nucleotide diversity was calculated by START v2.0. The population structure, phylogenetic relationships and the role of recombination were inferred using ClonalFrame v1.2, SplitsTree 4.0 and Structure v2.3. Results The 239 S. thermophilus isolates and 18 reference strains could be assigned into 119 different STs, which could be further separated into 16 clonal complexes (CCs) and 38 singletons. Among the 10 loci, a total of 132 polymorphic sites were detected. The standardized index of association (IAS = 0.0916), split-decomposition and ρ/θ (relative frequency of occurrence of recombination and mutation) and r/m value (relative impact of recombination and mutation in the diversification) confirms that recombination may have occurred, but it occurred at a low frequency in these 10 loci. Phylogenetic trees indicated that there were five lineages in the S. thermophilus isolates used in our study. MSTree and ClonalFrame tree analyses suggest that the evolution of S. thermophilus isolates have little relationship with geographic locality, but revealed no association with the types of fermented dairy product. Phylogenetic analysis of 36 whole genome strains (18 S. thermophilus, 2 S. vestibularis and 16 S. salivarius strains) indicated that our MLST scheme could clearly separate three closely related species within the salivarius group and is suitable for analyzing the population structure of the other two species in the salivarius group. Conclusions Our newly developed MLST scheme improved the understanding on the genetic diversity and population structure of the S. thermophilus, as well as provided useful information for further studies on the genotyping and evolutionary research for S. thermophilus strains with global diversity. Electronic supplementary material The online version of this article (doi:10.1186/s12866-015-0551-0) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Jie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Wenjun Liu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Xiaoxia Xi
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Yuqin Song
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Haiyan Xu
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Qiang Lv
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Qiuhua Bao
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Bilige Menghe
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Education Ministry of P. R. China, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, 010018, P. R. China.
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45
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Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2562-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Draft Genome Sequence of the Putrescine-Producing Strain Lactococcus lactis subsp. lactis 1AA59. GENOME ANNOUNCEMENTS 2015; 3:3/3/e00669-15. [PMID: 26089428 PMCID: PMC4472905 DOI: 10.1128/genomea.00669-15] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
We report here the 2,576,542-bp genome annotated draft assembly sequence of Lactococcus lactis subsp. lactis 1AA59. This strain—isolated from a traditional cheese—produces putrescine, one of the most frequently biogenic amines found in dairy products.
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Cavanagh D, Casey A, Altermann E, Cotter PD, Fitzgerald GF, McAuliffe O. Evaluation of Lactococcus lactis Isolates from Nondairy Sources with Potential Dairy Applications Reveals Extensive Phenotype-Genotype Disparity and Implications for a Revised Species. Appl Environ Microbiol 2015; 81:3961-72. [PMID: 25841018 PMCID: PMC4524136 DOI: 10.1128/aem.04092-14] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2014] [Accepted: 03/26/2015] [Indexed: 11/20/2022] Open
Abstract
Lactococcus lactis is predominantly associated with dairy fermentations, but evidence suggests that the domesticated organism originated from a plant niche. L. lactis possesses an unusual taxonomic structure whereby strain phenotypes and genotypes often do not correlate, which in turn has led to confusion in L. lactis classification. A bank of L. lactis strains was isolated from various nondairy niches (grass, vegetables, and bovine rumen) and was further characterized on the basis of key technological traits, including growth in milk and key enzyme activities. Phenotypic analysis revealed all strains from nondairy sources to possess an L. lactis subsp. lactis phenotype (lactis phenotype); however, seven of these strains possessed an L. lactis subsp. cremoris genotype (cremoris genotype), determined by two separate PCR assays. Multilocus sequence typing (MLST) showed that strains with lactis and cremoris genotypes clustered together regardless of habitat, but it highlighted the increased diversity that exists among "wild" strains. Calculation of average nucleotide identity (ANI) and tetranucleotide frequency correlation coefficients (TETRA), using the JSpecies software tool, revealed that L. lactis subsp. cremoris and L. lactis subsp. lactis differ in ANI values by ∼14%, below the threshold set for species circumscription. Further analysis of strain TIFN3 and strains from nonindustrial backgrounds revealed TETRA values of <0.99 in addition to ANI values of <95%, implicating that these two groups are separate species. These findings suggest the requirement for a revision of L. lactis taxonomy.
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Affiliation(s)
- Daniel Cavanagh
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland Department of Microbiology, University College Cork, County Cork, Ireland
| | - Aidan Casey
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Eric Altermann
- Animal Nutrition and Health, AgResearch Ltd., Palmerston North, New Zealand
| | - Paul D Cotter
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
| | | | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, County Cork, Ireland
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Pisano MB, Fadda ME, Melis R, Ciusa ML, Viale S, Deplano M, Cosentino S. Molecular identification of bacteriocins produced by Lactococcus lactis dairy strains and their technological and genotypic characterization. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kelleher P, Murphy J, Mahony J, van Sinderen D. Next-generation sequencing as an approach to dairy starter selection. DAIRY SCIENCE & TECHNOLOGY 2015; 95:545-568. [PMID: 26798445 PMCID: PMC4712225 DOI: 10.1007/s13594-015-0227-4] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 03/25/2015] [Accepted: 04/02/2015] [Indexed: 02/06/2023]
Abstract
Lactococcal and streptococcal starter strains are crucial ingredients to manufacture fermented dairy products. As commercial starter culture suppliers and dairy producers attempt to overcome issues of phage sensitivity and develop new product ranges, there is an ever increasing need to improve technologies for the rational selection of novel starter culture blends. Whole genome sequencing, spurred on by recent advances in next-generation sequencing platforms, is a promising approach to facilitate rapid identification and selection of such strains based on gene-trait matching. This review provides a comprehensive overview of the available methodologies to analyse the technological potential of candidate starter strains and highlights recent advances in the area of dairy starter genomics.
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Affiliation(s)
- Philip Kelleher
- School of Microbiology, University College Cork, Cork, Ireland
| | - James Murphy
- School of Microbiology, University College Cork, Cork, Ireland
| | - Jennifer Mahony
- School of Microbiology, University College Cork, Cork, Ireland
| | - Douwe van Sinderen
- School of Microbiology, University College Cork, Cork, Ireland
- Alimentary Pharmabiotic Centre, Biosciences Institute, University College Cork, Cork, Ireland
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Exploring the Genome of Cheese Starter Lactic Acid Bacterium Lactococcus lactis subsp. lactis CECT 4433. GENOME ANNOUNCEMENTS 2014; 2:2/6/e01142-14. [PMID: 25395632 PMCID: PMC4241658 DOI: 10.1128/genomea.01142-14] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Here, we present the draft genome sequences of Lactococcus lactis subsp. lactis CECT 4433, a cheese fermentation starter strain. The genome provides further insight into the genomic plasticity, biocomplexity (including gene strain specifics), and evolution of these genera.
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