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Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures.
Appl Environ Microbiol. 2001 Jun; 67(6):2699-704.AE

Abstract

The aim of the present study was to develop adjunct strains which can grow in the presence of bacteriocin produced by lacticin 3147-producing starters in fermented products such as cheese. A Lactobacillus paracasei subsp. paracasei strain (DPC5336) was isolated from a well-flavored, commercial cheddar cheese and exposed to increasing concentrations (up to 4,100 arbitrary units [AU]/ml) of lantibiotic lacticin 3147. This approach generated a stable, more-resistant variant of the isolate (DPC5337), which was 32 times less sensitive to lacticin 3147 than DPC5336. The performance of DPC5336 was compared to that of DPC5337 as adjunct cultures in two separate trials using either Lactococcus lactis DPC3147 (a natural producer) or L. lactis DPC4275 (a lacticin 3147-producing transconjugant) as the starter. These lacticin 3147-producing starters were previously shown to control adventitious nonstarter lactic acid bacteria in cheddar cheese. Lacticin 3147 was produced and remained stable during ripening, with levels of either 1,280 or 640 AU/g detected after 6 months of ripening. The more-resistant adjunct culture survived and grew in the presence of the bacteriocin in each trial, reaching levels of 10(7) CFU/g during ripening, in contrast to the sensitive strain, which was present at levels 100- to 1,000-fold lower. Furthermore, randomly amplified polymorphic DNA-PCR was employed to demonstrate that the resistant adjunct strain comprised the dominant microflora in the test cheeses during ripening.

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Authors+Show Affiliations

Ryan MP
Dairy Products Research Centre, Fermoy, County Cork, Ireland.
Ross RP
No affiliation info available
Hill C
No affiliation info available

MeSH

Bacterial ProteinsBacterial Typing TechniquesBacteriocinsCheeseDrug Resistance, MicrobialFood MicrobiologyFood TechnologyLactobacillusRandom Amplified Polymorphic DNA TechniqueTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

11375183

Citation

Ryan, M P., et al. "Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-producing and -resistant Cultures." Applied and Environmental Microbiology, vol. 67, no. 6, 2001, pp. 2699-704.
Ryan MP, Ross RP, Hill C. Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures. Appl Environ Microbiol. 2001;67(6):2699-704.
Ryan, M. P., Ross, R. P., & Hill, C. (2001). Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures. Applied and Environmental Microbiology, 67(6), 2699-704.
Ryan MP, Ross RP, Hill C. Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-producing and -resistant Cultures. Appl Environ Microbiol. 2001;67(6):2699-704. PubMed PMID: 11375183.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures. AU - Ryan,M P, AU - Ross,R P, AU - Hill,C, PY - 2001/5/26/pubmed PY - 2001/8/17/medline PY - 2001/5/26/entrez SP - 2699 EP - 704 JF - Applied and environmental microbiology JO - Appl Environ Microbiol VL - 67 IS - 6 N2 - The aim of the present study was to develop adjunct strains which can grow in the presence of bacteriocin produced by lacticin 3147-producing starters in fermented products such as cheese. A Lactobacillus paracasei subsp. paracasei strain (DPC5336) was isolated from a well-flavored, commercial cheddar cheese and exposed to increasing concentrations (up to 4,100 arbitrary units [AU]/ml) of lantibiotic lacticin 3147. This approach generated a stable, more-resistant variant of the isolate (DPC5337), which was 32 times less sensitive to lacticin 3147 than DPC5336. The performance of DPC5336 was compared to that of DPC5337 as adjunct cultures in two separate trials using either Lactococcus lactis DPC3147 (a natural producer) or L. lactis DPC4275 (a lacticin 3147-producing transconjugant) as the starter. These lacticin 3147-producing starters were previously shown to control adventitious nonstarter lactic acid bacteria in cheddar cheese. Lacticin 3147 was produced and remained stable during ripening, with levels of either 1,280 or 640 AU/g detected after 6 months of ripening. The more-resistant adjunct culture survived and grew in the presence of the bacteriocin in each trial, reaching levels of 10(7) CFU/g during ripening, in contrast to the sensitive strain, which was present at levels 100- to 1,000-fold lower. Furthermore, randomly amplified polymorphic DNA-PCR was employed to demonstrate that the resistant adjunct strain comprised the dominant microflora in the test cheeses during ripening. SN - 0099-2240 UR - https://www.unboundmedicine.com/medline/citation/11375183/Strategy_for_manipulation_of_cheese_flora_using_combinations_of_lacticin_3147_producing_and__resistant_cultures_ DB - PRIME DP - Unbound Medicine ER -