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Appl Environ Microbiol, May 1998, p. 1950-1953, Vol. 64, No. 5
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.

Lysis of Lactococcus lactis subsp. cremoris SK110 and Its Nisin-Immune Transconjugant in Relation to Flavor Development in Cheese

Wilco Meijer,1,* Bert van de Bunt,2 Marja Twigt,1 Boudewijn de Jonge,3 Gerrit Smit,1 and Jeroen Hugenholtz2

Flavour and Starters Section1 and Microbial Ingredients Section,2 Netherlands Institute for Dairy Research (NIZO), 6710 BA Ede, The Netherlands, and Laboratory of Microbiology, The Rockefeller University, New York New York 100213

Received 2 September 1997/Accepted 18 December 1997

To develop a nisin-producing cheese starter, Lactococcus lactis subsp. cremoris SK110 was conjugated with transposon Tn5276-NI, which codes for nisin immunity but not for nisin production. Cheese made with transconjugant SK110::Tn5276-NI as the starter was bitter. The muropeptide of the transconjugant contained a significantly greater amount of tetrapeptides than the muropeptide of strain SK110, which could have decreased the susceptibility of the cells to lysis and thereby the release of intracellular debittering enzymes.

* Corresponding author. Mailing address: Flavour and Starters Section, Netherlands Institute for Dairy Research (NIZO), P.O. Box 20, 6710 BA Ede, The Netherlands. Phone: 31-318-659511. Fax: 31-318-650400. E-mail: meijer{at}nizo.nl.

Appl Environ Microbiol, May 1998, p. 1950-1953, Vol. 64, No. 5
0099-2240/98/$04.00+0
Copyright © 1998, American Society for Microbiology. All rights reserved.


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