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An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147.
Appl Environ Microbiol. 1996 Feb; 62(2):612-9.AE

Abstract

Lactococcus lactis DPC3147, a strain isolated from an Irish kefir grain, produces a bacteriocin with a broad spectrum of inhibition. The bacteriocin produced is heat stable, particularly at a low pH, and inhibits nisin-producing (Nip+) lactococci. On the basis of the observation that the nisin structural gene (nisA) does not hybridize to DPC3147 genomic DNA, the bacteriocin produced was considered novel and designated lacticin 3147. The genetic determinants which encode lacticin 3147 are contained on a 63-kb plasmid, which was conjugally mobilized to a commercial cheese starter, L. lactis subsp. cremoris DPC4268. The resultant transconjugant, DPC4275, both produces and is immune to lacticin 3147. The ability of lacticin 3147-producing lactococci to perform as cheddar cheese starters was subsequently investigated in cheesemaking trials. Bacteriocin-producing starters (which included the transconjugant strain DPC4275) produced acid at rates similar to those of commercial strains. The level of lacticin 3147 produced in cheese remained constant over 6 months of ripening and correlated with a significant reduction in the levels of nonstarter lactic acid bacteria. Such results suggest that these starters provide a means of controlling developing microflora in ripened fermented products.

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Authors+Show Affiliations

Ryan MP
National Dairy Products Research Centre, Moorepark, Fermoy, County Cork, Republic of Ireland.
Rea MC
No affiliation info available
Hill C
No affiliation info available
Ross RP
No affiliation info available

MeSH

BacteriocinsBase SequenceCheeseDNA PrimersDNA, BacterialFood TechnologyLactococcus lactisMolecular Sequence DataNisinPlasmids

Pub Type(s)

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

Language

eng

PubMed ID

8593062

Citation

Ryan, M P., et al. "An Application in Cheddar Cheese Manufacture for a Strain of Lactococcus Lactis Producing a Novel Broad-spectrum Bacteriocin, Lacticin 3147." Applied and Environmental Microbiology, vol. 62, no. 2, 1996, pp. 612-9.
Ryan MP, Rea MC, Hill C, et al. An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Appl Environ Microbiol. 1996;62(2):612-9.
Ryan, M. P., Rea, M. C., Hill, C., & Ross, R. P. (1996). An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Applied and Environmental Microbiology, 62(2), 612-9.
Ryan MP, et al. An Application in Cheddar Cheese Manufacture for a Strain of Lactococcus Lactis Producing a Novel Broad-spectrum Bacteriocin, Lacticin 3147. Appl Environ Microbiol. 1996;62(2):612-9. PubMed PMID: 8593062.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. AU - Ryan,M P, AU - Rea,M C, AU - Hill,C, AU - Ross,R P, PY - 1996/2/1/pubmed PY - 1996/2/1/medline PY - 1996/2/1/entrez SP - 612 EP - 9 JF - Applied and environmental microbiology JO - Appl Environ Microbiol VL - 62 IS - 2 N2 - Lactococcus lactis DPC3147, a strain isolated from an Irish kefir grain, produces a bacteriocin with a broad spectrum of inhibition. The bacteriocin produced is heat stable, particularly at a low pH, and inhibits nisin-producing (Nip+) lactococci. On the basis of the observation that the nisin structural gene (nisA) does not hybridize to DPC3147 genomic DNA, the bacteriocin produced was considered novel and designated lacticin 3147. The genetic determinants which encode lacticin 3147 are contained on a 63-kb plasmid, which was conjugally mobilized to a commercial cheese starter, L. lactis subsp. cremoris DPC4268. The resultant transconjugant, DPC4275, both produces and is immune to lacticin 3147. The ability of lacticin 3147-producing lactococci to perform as cheddar cheese starters was subsequently investigated in cheesemaking trials. Bacteriocin-producing starters (which included the transconjugant strain DPC4275) produced acid at rates similar to those of commercial strains. The level of lacticin 3147 produced in cheese remained constant over 6 months of ripening and correlated with a significant reduction in the levels of nonstarter lactic acid bacteria. Such results suggest that these starters provide a means of controlling developing microflora in ripened fermented products. SN - 0099-2240 UR - https://www.unboundmedicine.com/medline/citation/8593062/An_application_in_cheddar_cheese_manufacture_for_a_strain_of_Lactococcus_lactis_producing_a_novel_broad_spectrum_bacteriocin_lacticin_3147_ L2 - https://journals.asm.org/doi/10.1128/AEM.62.2.612-619.1996?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -