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
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
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
Food Science & Technology
Wenjun Liu, Weicheng Li, Huijuan Zheng, Lai-Yu Kwok, Zhihong Sun
Summary: This study analyzed the genetic history and functional genome of Lactococcus lactis subsp. lactis isolated from naturally fermented dairy products (NFDPs). The analysis revealed genetic and phenotypic divergence resulting from three divergence events, as well as lineage-specific selection for carbohydrate utilization and lactic acid production genes. The time of divergence coincided with mass migration and climate change, suggesting that environmental changes may have driven the divergence. The study also identified key genetic loci associated with fermentation capability, and constructed a rapid screening model for potential starter strains.
FOOD RESEARCH INTERNATIONAL
(2022)
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
Begona Redruello, Yasmine Saidi, Lorena Sampedro, Victor Ladero, Beatriz del Rio, Miguel A. Alvarez
Summary: This study isolated six GABA-producing Lactococcus lactis strains from camel's milk for the first time and confirmed their potential as starter cultures for producing GABA-enriched cheeses. Experimental cheeses made with these strains accumulated GABA at concentrations of up to 457 mg/kg, suggesting they could offer health benefits to consumers.
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
Microbiology
Xing Wan, Timo M. Takala, Mingqiang Qiao, Per E. J. Saris
Summary: The genome sequence of Lactococcus lactis subsp. lactis N8, a nisin producer isolated in Finland in the 1960s, consists of a 2.42-Mb chromosome and two plasmids of 80.3 and 71.3 kb.
MICROBIOLOGY RESOURCE ANNOUNCEMENTS
(2021)
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
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
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
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
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
Microbiology
Akihiko Suzuki, Miwa Suzuki
Summary: In this study, Lactococcus lactis subsp. lactis was isolated from a stranded Cuvier's beaked whale in Japan, showing highly similar characteristics with the type strain. One strain demonstrated inhibitory activity against Bacillus subtilis subsp. subtilis and Vibrio alginolyticus, possibly due to the production of a nisin-like substance.
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.
