Article
Food Science & Technology
Aiyu Qu, Yujie Zhang, Huiqin Shi, Hao Wang, Kaili Ding, Zhi-Hui Pan, Guozhong Zhao, Hadiatullah Hadiatullah
Summary: Gas-producing bacteria were isolated and identified in sufu, and effective methods to control their growth were provided. Nisin and Lactococcus lactis inhibited the growth of these bacteria and induced changes in their cell morphology. This study guides sufu enterprises in controlling package swelling and extending the storage period of products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xin Shen, Weicheng Li, Hongyu Cai, Shuai Guo, Min Li, Yangshuo Liu, Zhihong Sun
Summary: This study analyzed the fermentation capacity and metabolic profiles of 17 L. lactis subsp. lactis strains and found significant metabolic differences between strains with different fermentation rates. Peptides, esters, and tributyrin were identified as biomarkers to distinguish between fast and slow fermentation groups.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Bibek Byanju, Swastik Sen, Thomas Mansell, Buddhi P. P. Lamsal
Summary: Corn steep liquor (CSL) and thin stillage were evaluated as growth media for recombinant Lactococcus lactis to produce antifreeze proteins (AFPs). Light CSL and thin stillage were optimized with additives and trace elements to enhance the growth of wild-type and recombinant strains. The fermentation supernatants showed longer times to supercool and freeze, indicating potential use as antifreeze compounds in frozen food and non-food applications.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
Mohammad Shaokat Ali, Shamima Ahmed, Shino Takeuchi, Takayuki Wada, Eriko Kage-Nakadai
Summary: Lactococcus lactis subsp. lactis enhances locomotion in Caenorhabditis elegans and exerts its effects through modulation of specific transcription factors.
Article
Food Science & Technology
Javier Feito, Carlos Araujo, Sara Arbulu, Diogo Contente, Beatriz Gomez-Sala, Lara Diaz-Formoso, Estefania Munoz-Atienza, Juan Borrero, Luis M. Cintas, Pablo E. Hernandez
Summary: This study reported the design of Lactococcus lactis strains that can produce bacteriocins GarA and/or GarQ, along with NisA or NisZ. The strains with GarA, GarQ, and NisZ demonstrated the highest antimicrobial activity against virulent L. garvieae strains.
Article
Food Science & Technology
Danielle Nader Furtado, Bernadette Dora Gombossy de Melo Franco, Svetoslav Dimitrov Todorov
Summary: Differentiated Lactococcus lactis bacteriocin producers' strains using repPCR technique. The stability of bacteriocin was found to be influenced by applied chemicals, pH, and temperature. The addition of bacteriocin completely inhibited the growth of Listeria monocytogenes ScottA, Lactobacillus sakei ATCC 15521, or Enterococcus faecium ATCC 19434 in the study.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Hebatoallah Hassan, Daniel St-Gelais, Ahmed Gomaa, Ismail Fliss
Summary: The study compared the effects of nisin-producing and encapsulated nisin on Clostridium tyrobutyricum in Cheddar cheese slurry, with encapsulated nisin showing greater effectiveness in reducing viable spores. Both strategies were effective in controlling the growth of Clostridium at different salt concentrations in cheese slurries.
Article
Chemistry, Applied
Min Li, Weicheng Li, Dongyu Li, Juanjuan Tian, Luyao Xiao, Lai-Yu Kwok, Wei Li, Zhihong Sun
Summary: Exopolysaccharides (EPSs) from Lactococcus lactis subsp. lactis IMAU11823 were found to have strong reducing power and no cytotoxicity. The EPSs had different sugar compositions and molecular weights, with EPS-1 being a linear structure composed of glucose and mannose, and EPS-2 being a more complex, non-linear structure composed of mannose, glucose, and rhamnose. Furthermore, a biosynthesis model for EPS production in the IMAU11823 strain was proposed. This study broadens the understanding of the formation, structure, and function of complex EPSs produced by Lactococcus lactis subsp. lactis IMAU11823.
Article
Food Science & Technology
Laura Settier-Ramirez, Gracia Lopez-Carballo, Rafael Gavara, Pilar Hernandez-Munoz
Summary: The study showed that separately packaging L. lactis and phytic acid in different films can exert antimicrobial activity against Gram-negative bacteria, whereas packaging them in the same film leads to a decrease in antimicrobial effects.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Food Science & Technology
Dogan Murat, Tekiner Ismail Hakki
Summary: The study demonstrated that wild Lc. lactis subsp. lactis has the potential to produce nisin Z and act as a clean-label bio preservative. It showed moderate inhibitory effects on Gram (-) bacteria, impacted the shelf life of UHT milk and fruit juice, and was stable during storage without the need for biotechnological adaptation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Hao Wu, Kairen Tian, Jia Feng, Hao Qi, Jianjun Qiao
Summary: CodY is a global regulator in low-G+C Gram-positive bacteria, playing a role in modulating nitrogen and carbohydrate metabolism, cell wall synthesis, and nisin immunity in L. lactic F44. Additionally, CodY's expression level is regulated by feedback control, and it also shows self-regulation by binding to specific motifs in the coding sequence.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Leshan Han, Xiaomeng Liu, Chongchuan Wang, Jianhang Liu, Qinglong Wang, Shuo Peng, Xidong Ren, Deqiang Zhu, Xinli Liu
Summary: In this study, a high-yielding and genetically stable strain (Lactobacillus lactis A32) with an increased nisin titre was identified through compound mutation. Genome and transcriptome sequencing analysis revealed significant changes in gene expression, including those involved in DNA replication, ABC-ATPase transport, cysteine thiometabolism, and purine metabolism. This study provides new insights into the traditional genetic mechanisms involved in nisin production in L. lactis and may contribute to more efficient metabolic engineering processes.
FERMENTATION-BASEL
(2022)
Article
Biotechnology & Applied Microbiology
Lieke A. van Gijtenbeek, Thomas H. Eckhardt, Lucia Herrera-Dominguez, Elke Brockmann, Kristian Jensen, Asger Geppel, Kristian Fog Nielsen, Jannik Vindeloev, Ana Rute Neves, Gunnar Oregaard
Summary: The tolerance and degradation of nisin in Lactococcus lactis cheese starter cultures is influenced by the strain type, nisin immunity and degradation genes, as well as genotypic lineage, which is crucial for designing nisin-compatible cheese starter cultures.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Anying Nie, Xuepan Qi, Tingting Hong, Yamei Jin, Haoran Fan, Xueming Xu, Dan Xu
Summary: This study investigated the effects of sourdough fermented with nisin producer Lactococcus lactis subsp. lactis CGMCC1.2030 on the shelf life and quality characteristics of fresh noodles fortified with it. The shelf life of the fortified noodles increased from 12 days to 22 days compared to the control. The fortified noodles showed antimould activity and improved appearance, with a decrease in the b* value of the noodle sheet over time. The hardness and chewiness of the fortified noodles decreased less compared to the control, and CLSM analysis showed improved gluten networks and reduced water migration.
Review
Microbiology
Fazlurrahman Khan, Priyanka Singh, Abhayraj S. Joshi, Nazia Tabassum, Geum-Jae Jeong, Nilushi Indika Bamunuarachchi, Ivan Mijakovic, Young-Mog Kim
Summary: This review discusses the antimicrobial properties of nisin and its derivatives, as well as various strategies employed to enhance its activity and stability. The underlying mechanisms of action and evolutionary relationships of nisin genes are also explored. The review provides valuable insights into the research on nisin as an antimicrobial agent.
CRITICAL REVIEWS IN MICROBIOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Gemechu G. Abdi, Yetenayet B. Tola, Chala G. Kuyu
Summary: This study evaluated the quality of honey in the supply chain in southwest Ethiopia and found significant differences in physicochemical and microbial quality among different actors. The study also developed a predictive model to detect adulteration, which showed good linearity and predictive capacity.
JOURNAL OF FOOD PROTECTION
(2024)
Article
Biotechnology & Applied Microbiology
Kathleen A. Glass, Jie Yin Lim, Quinn L. Singer
Summary: Commercial cheese brines can be a reservoir for salt-tolerant pathogens. This study found that the addition of hydrogen peroxide can effectively reduce the population of L. monocytogenes in cheese brines, especially at higher temperatures and salt concentrations. The presence of indigenous microorganisms may neutralize the effect of hydrogen peroxide.
JOURNAL OF FOOD PROTECTION
(2024)