This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrowReprints and Permissions
Right arrow Copyright Information
Right arrow Books from ASM Press
Right arrow MicrobeWorld
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Ryan, M. P.
Right arrow Articles by Hill, C.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Ryan, M. P.
Right arrow Articles by Hill, C.
Agricola
Right arrow Articles by Ryan, M. P.
Right arrow Articles by Hill, C.

 Previous Article  |  Next Article 

Applied and Environmental Microbiology, June 2001, p. 2699-2704, Vol. 67, No. 6
0099-2240/01/$04.00+0   DOI: 10.1128/AEM.67.6.2699-2704.2001
Copyright © 2001, American Society for Microbiology. All rights reserved.

Strategy for Manipulation of Cheese Flora Using Combinations of Lacticin 3147-Producing and -Resistant Cultures

Máire P. Ryan,1,2 R. Paul Ross,1,* and Colin Hill2,3

Dairy Products Research Centre, Fermoy, County Cork,1 and Department of Microbiology2 and National Food Biotechnology Centre,3 University College, Cork, Ireland

Received 3 September 1999/Accepted 21 March 2001

The aim of the present study was to develop adjunct strains which can grow in the presence of bacteriocin produced by lacticin 3147-producing starters in fermented products such as cheese. A Lactobacillus paracasei subsp. paracasei strain (DPC5336) was isolated from a well-flavored, commercial cheddar cheese and exposed to increasing concentrations (up to 4,100 arbitrary units [AU]/ml) of lantibiotic lacticin 3147. This approach generated a stable, more-resistant variant of the isolate (DPC5337), which was 32 times less sensitive to lacticin 3147 than DPC5336. The performance of DPC5336 was compared to that of DPC5337 as adjunct cultures in two separate trials using either Lactococcus lactis DPC3147 (a natural producer) or L. lactis DPC4275 (a lacticin 3147-producing transconjugant) as the starter. These lacticin 3147-producing starters were previously shown to control adventitious nonstarter lactic acid bacteria in cheddar cheese. Lacticin 3147 was produced and remained stable during ripening, with levels of either 1,280 or 640 AU/g detected after 6 months of ripening. The more-resistant adjunct culture survived and grew in the presence of the bacteriocin in each trial, reaching levels of 107 CFU/g during ripening, in contrast to the sensitive strain, which was present at levels 100- to 1,000-fold lower. Furthermore, randomly amplified polymorphic DNA-PCR was employed to demonstrate that the resistant adjunct strain comprised the dominant microflora in the test cheeses during ripening.

* Corresponding author. Mailing address: Dairy Products Research Centre, Moorepark, Teagasc, Fermoy, Co. Cork, Ireland. Phone: 353-25-42229. Fax: 353-25-42340. E-mail: pross{at}moorepark.teagasc.ie.

Applied and Environmental Microbiology, June 2001, p. 2699-2704, Vol. 67, No. 6
0099-2240/01/$04.00+0   DOI: 10.1128/AEM.67.6.2699-2704.2001
Copyright © 2001, American Society for Microbiology. All rights reserved.


This article has been cited by other articles:

  • Guinane, C. M., Cotter, P. D., Lawton, E. M., Hill, C., Ross, R. P. (2007). Insertional Mutagenesis To Generate Lantibiotic Resistance in Lactococcus lactis. Appl. Environ. Microbiol. 73: 4677-4680 [Abstract] [Full Text]  
  • Rea, M. C., Clayton, E., O'Connor, P. M., Shanahan, F., Kiely, B., Ross, R. P., Hill, C. (2007). Antimicrobial activity of lacticin 3147 against clinical Clostridium difficile strains. J Med Microbiol 56: 940-946 [Abstract] [Full Text]  
  • Trotter, M., McAuliffe, O. E., Fitzgerald, G. F., Hill, C., Ross, R. P., Coffey, A. (2004). Variable Bacteriocin Production in the Commercial Starter Lactococcus lactis DPC4275 Is Linked to the Formation of the Cointegrate Plasmid pMRC02. Appl. Environ. Microbiol. 70: 34-42 [Abstract] [Full Text]  
  • Broadbent, J. R., Houck, K., Johnson, M. E., Oberg, C. J. (2003). Influence of Adjunct Use and Cheese Microenvironment on Nonstarter Bacteria in Reduced-Fat Cheddar-Type Cheese. J DAIRY SCI 86: 2773-2782 [Abstract] [Full Text]  


Copyright © 2009 by the American Society for Microbiology.   For an alternate route to Journals.ASM.org, visit: http://intl-journals.asm.org | More Info»