A study of the substrate specificity of aminopeptidase N from Lactococcus lactis subsp. cremoris Wg2

1995 ◽  
Vol 44 (1-2) ◽  
pp. 100-105 ◽  
Author(s):  
G. W. Niven ◽  
S. A. Holder ◽  
P. Str�man
Keyword(s):  
Substrate Specificity ◽  
Lactococcus Lactis ◽  
Aminopeptidase N ◽  
Lactococcus Lactis Subsp

Location and characterization of aminopeptidase N in Lactococcus lactis subsp. cremoris HP

1992 ◽  
Vol 37 (1) ◽  
pp. 46-54 ◽  
Author(s):  
Fred A. Exterkate ◽  
Marian de Jong ◽  
Gerrie J. C. M. de Veer ◽  
Ronald Baankreis
Keyword(s):  
Lactococcus Lactis ◽  
Aminopeptidase N ◽  
Lactococcus Lactis Subsp

scholarly journals Degradation and debittering of a tryptic digest from beta-casein by aminopeptidase N from Lactococcus lactis subsp. cremoris Wg2.

1993 ◽  
Vol 59 (5) ◽  
pp. 1430-1436 ◽  
Author(s):  
P S Tan ◽  
T A van Kessel ◽  
F L van de Veerdonk ◽  
P F Zuurendonk ◽  
A P Bruins ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Aminopeptidase N ◽  
Lactococcus Lactis Subsp ◽  
Tryptic Digest ◽  
Beta Casein

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

2017 ◽  
Vol 80 (12) ◽  
pp. 2137-2146 ◽  
Author(s):  
Dimitrios Noutsopoulos ◽  
Athanasia Kakouri ◽  
Eleftheria Kartezini ◽  
Dimitrios Pappas ◽  
Efstathios Hatziloukas ◽  
...  
Keyword(s):  
Gene Expression ◽  
Lactococcus Lactis ◽  
Starter Culture ◽  
Fold Increase ◽  
Raw Milk ◽  
Good Growth ◽  
Lactococcus Lactis Subsp ◽  
Quantitative Expression ◽  
Hard Cheese

ABSTRACT This study evaluated in situ expression of the nisA gene by an indigenous, nisin A–producing (NisA+) Lactococcus lactis subsp. cremoris raw milk genotype, represented by strain M78, in traditional Greek Graviera cheeses under real factory-scale manufacturing and ripening conditions. Cheeses were produced with added a mixed thermophilic and mesophilic commercial starter culture (CSC) or with the CSC plus strain M78 (CSC+M78). Cheeses were sampled after curd cooking (day 0), fermentation of the unsalted molds for 24 h (day 1), brining (day 7), and ripening of the brined molds (14 to 15 kg each) for 30 days in a fully controlled industrial room (16.5°C; 91% relative humidity; day 37). Total RNA was directly extracted from the cheese samples, and the expression of nisA gene was evaluated by real-time reverse transcription PCR (qRT-PCR). Agar overlay and well diffusion bioassays were correspondingly used for in situ detection of the M78 NisA+ colonies in the cheese agar plates and antilisterial activity in whole-cheese slurry samples, respectively. Agar overlay assays showed good growth (>8 log CFU/g of cheese) of the NisA+ strain M78 in coculture with the CSC and vice versa. The nisA expression was detected in CSC+M78 cheese samples only, with its expression levels being the highest (16-fold increase compared with those of the control gene) on day 1, followed by significant reduction on day 7 and almost negligible expression on day 37. Based on the results, certain intrinsic and mainly implicit hurdle factors appeared to reduce growth prevalence rates and decrease nisA gene expression, as well as the nisin A–mediated antilisterial activities of the NisA+ strain M78 postfermentation. To our knowledge, this is the first report on quantitative expression of the nisA gene in a Greek cooked hard cheese during commercial manufacturing and ripening conditions by using a novel, rarely isolated, indigenous NisA+ L. lactis subsp. cremoris genotype as costarter culture.

Lactococcus lactis subsp. cremoris FC alleviates symptoms of colitis induced by dextran sulfate sodium in mice

2009 ◽  
Vol 9 (12) ◽  
pp. 1444-1451 ◽  
Author(s):  
Yosuke Nishitani ◽  
Takeshi Tanoue ◽  
Katsushige Yamada ◽  
Tsukasa Ishida ◽  
Masaru Yoshida ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Dextran Sulfate ◽  
Dextran Sulfate Sodium ◽  
Lactococcus Lactis Subsp
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