scholarly journals A lactose fermentation product produced by Lactococcus lactis subsp. lactis, acetate, inhibits the motility of flagellated pathogenic bacteria

Microbiology ◽  
2015 ◽  
Vol 161 (4) ◽  
pp. 701-707 ◽  
Author(s):  
Shuichi Nakamura ◽  
Seishi Kudo ◽  
Yusuke V. Morimoto
Keyword(s):  
Lactococcus Lactis ◽  
Pathogenic Bacteria ◽  
Lactococcus Lactis Subsp ◽  
Fermentation Product ◽  
Lactose Fermentation

Use of a Nisin-Producing Starter Culture of Lactococcus lactis subsp. lactis To Improve Traditional Fish Fermentation in Senegal

2009 ◽  
Vol 72 (9) ◽  
pp. 1930-1934 ◽  
Author(s):  
MICHEL BAKAR DIOP ◽  
ROBIN DUBOIS-DAUPHIN ◽  
JACQUELINE DESTAIN ◽  
EMMANUEL TINE ◽  
PHILIPPE THONART
Keyword(s):  
Lactococcus Lactis ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Enteric Bacteria ◽  
Local Market ◽  
Spontaneous Fermentation ◽  
Ambient Temperatures ◽  
Lactococcus Lactis Subsp ◽  
Lean Fish ◽  
Fermentation Strategy

Lactococcus lactis subsp. lactis strain CWBI B1410, which produces various antibacterial compounds including organic acids and nisin, was used as a starter culture to improve the traditional Senegalese fish fermentation in which fish are mostly transformed to guedj by spontaneous fermentation for 24 to 48 h at ambient temperatures near 30°C followed by salting (with NaCl) and sun drying. Assays were performed on lean fish (Podamasys jubelini) and fat fish (Arius heudelotii) purchased at a local market. The total viable microbial counts in raw fillets of P. jubelini and A. heudelotii were 5.78 and 5.39 log CFU/g, respectively. Populations of enteric bacteria (which can include pathogenic bacteria) in P. jubelini and A. heudelotii were 4.08 and 4.12 log CFU/g, respectively. Spontaneous fermentation of raw fillets at 30°C led to the proliferation of enteric bacteria to 9 log CFU/g after 24 h in fermented P. jubelini and A. heudelotii fillets with pH values of 6.83 and 7.50, respectively. When raw fish fillets were supplemented with glucose (1%, wt/wt) and inoculated with Lactococcus lactis (107 CFU/g), the pH decreased to about 4.60 after 10 h at 30°C, and nisin activity was detected in juice from the fillets. Traditionally fermented fillets of P. jubelini and A. heudelotii contained enteric bacteria at higher levels of 4 and 2 log CFU/g, respectively, than did fillets of the same fish supplemented with glucose and fermented with the starter culture. These data suggest that this new fish fermentation strategy combined with salting and drying can be used to enhance the safety of guedj.

Preparation of low-lactose fermented milk products for baby food

2021 ◽  
pp. 23-26
Author(s):  
Татьяна Алексеевна Антипова ◽  
Светлана Валерьевна Фелик ◽  
Надежда Леонидовна Андросова ◽  
Сергей Владимирович Симоненко
Keyword(s):  
Lactococcus Lactis ◽  
Lactobacillus Acidophilus ◽  
Fermentation Process ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Lactobacillus Bulgaricus ◽  
Lactose Hydrolysis ◽  
Milk Product ◽  
Lactococcus Lactis Subsp ◽  
Lactose Fermentation

Статья посвящена получению кисломолочного продукта для питания детей с лактазной недостаточностью. Одним из наиболее распространенных способов получения низколактозных продуктов является применение гидролиза лактозы с использованием ферментных препаратов. Целью работы было изучение процесса сквашивания низколактозного молочного продукта. Учитывая, что при использовании методов ферментирования лактозы продукт приобретает выраженный сладкий вкус, обусловленный наличием глюкозы, требовалось установить заданное количество лактозы при достижении оптимальных органолептических показателей. Результаты исследований свидетельствуют об изменении органолептических и физико-химических показателей образцов в результате гидролиза лактозы. Вкусовые проявления сладости в продукте появляются при степени гидролиза лактозы 50 % и усиливаются при дальнейшем проведении гидролиза. Для проведения процесса сквашивания применяли следующие виды заквасочных культур: Lactobacillus acidophilus, Treptococcus thermophilus, Lactobacillus bulgaricus, Streptococcus thermophiles, Lactococcus lactis subsp. lactis и Lactococcus lactis subsp. Сremoris. Процесс сквашивания во всех образцах низколактозного молока имеет свои особенности, характерные для используемой заквасочной культуры. Следует отметить, что заквасочные культуры, включающие ацидофильную палочку, интенсифицируют процесс сквашивания исследуемых образцов. Содержание лактозы после окончания процесса сквашивания в исследуемых образцах составило 1,35; 1,4 %, что соответствует требованиям ТР ТС 027/2012 «О безопасности отдельных видов специализированной пищевой продукции, в том числе диетического лечебного и диетического профилактического питания». The article is devoted to the preparation of a fermented milk product for the nutrition of children with lactase deficiency. One of the most common methods of obtaining low-lactose products is the use of lactose hydrolysis using enzyme preparations. The aim of the work was to study the process of fermentation of low-lactose dairy product. Given that when using the methods of lactose fermentation, the product acquires a pronounced sweet taste due to the presence of glucose, it was necessary to set a given amount of lactose when achieving optimal organoleptic parameters. The results of the studies indicate a change in the organoleptic and physico-chemical parameters of the samples as a result of lactose hydrolysis. The taste manifestations of sweetness in the product appear at the degree of lactose hydrolysis of 50 % and increase with further hydrolysis. The following types of starter cultures were used for the fermentation process: Lactobacillus acidophilus; Treptococcus thermophilus, Lactobacillus bulgaricus; Streptococcus thermophiles; Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. Cremoris. The fermentation process in all samples of low-lactose milk has its own characteristics characteristic of the starter culture used. It should be noted that starter cultures, including Acidophilus bacillus, intensify the process of fermentation of the studied samples. The lactose content after the end of the fermentation process in the studied samples was 1.35; 1.4 %, which corresponds to the requirements of TR CU 027/2012 «On the safety of certain types of specialized food products, including dietary therapeutic and dietary preventive nutrition».

Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L

LWT ◽  
2017 ◽  
Vol 82 ◽  
pp. 170-175 ◽  
Author(s):  
Noraphat Hwanhlem ◽  
Teodora Ivanova ◽  
Thomas Haertlé ◽  
Emmanuel Jaffrès ◽  
Xavier Dousset
Keyword(s):  
Lactococcus Lactis ◽  
Pathogenic Bacteria ◽  
Food Spoilage ◽  
Lactococcus Lactis Subsp ◽  
Nisin Z ◽  
Foodborne Pathogenic Bacteria

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

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

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

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.

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

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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