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Ssp. Lactis (ssp. + lacti)
Selected AbstractsThe chitinolytic system of Lactococcus lactis ssp. lactis comprises a nonprocessive chitinase and a chitin-binding protein that promotes the degradation of ,- and ,-chitinFEBS JOURNAL, Issue 8 2009Gustav Vaaje-Kolstad It has recently been shown that the Gram-negative bacterium Serratia marcescens produces an accessory nonhydrolytic chitin-binding protein that acts in synergy with chitinases. This provided the first example of the production of dedicated helper proteins for the turnover of recalcitrant polysaccharides. Chitin-binding proteins belong to family 33 of the carbohydrate-binding modules, and genes putatively encoding these proteins occur in many microorganisms. To obtain an impression of the functional conservation of these proteins, we studied the chitinolytic system of the Gram-positive Lactococcus lactis ssp. lactis IL1403. The genome of this lactic acid bacterium harbours a simple chitinolytic machinery, consisting of one family 18 chitinase (named LlChi18A), one family 33 chitin-binding protein (named LlCBP33A) and one family 20 N -acetylhexosaminidase. We cloned, overexpressed and characterized LlChi18A and LlCBP33A. Sequence alignments and structural modelling indicated that LlChi18A has a shallow substrate-binding groove characteristic of nonprocessive endochitinases. Enzymology showed that LlChi18A was able to hydrolyse both chitin oligomers and artificial substrates, with no sign of processivity. Although the chitin-binding protein from S. marcescens only bound to ,-chitin, LlCBP33A was found to bind to both ,- and ,-chitin. LlCBP33A increased the hydrolytic efficiency of LlChi18A to both ,- and ,-chitin. These results show the general importance of chitin-binding proteins in chitin turnover, and provide the first example of a family 33 chitin-binding protein that increases chitinase efficiency towards ,-chitin. [source] Characterization of dominant microbiota of a Ghanaian fermented milk product, nyarmie, by culture- and nonculture-based methodsJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2006M. Obodai Abstract Aims:, To characterize the predominant micro-organisms in a Ghanaian traditional fermented dairy product, nyarmie, made from cows' milk, using both culture- and nonculture-based methods. Methods and Results:, Samples of nyarmie were analysed from three production sites in Accra, by determining the counts on selective culture media. The microbial diversity occurring in nyarmie was also evaluated by 16S/18S ribosomal DNA PCR amplification and denaturing gradient gel electrophoresis. Results showed that nyarmie contained lactococci and lactobacilli in the range of 108 and 1010 CFU ml,1, respectively, and yeasts at around 107 CFU ml,1. The pH ranged between 3·49 and 4·25. The predominant lactic acid bacteria (LAB) in nyarmie were Leuconostocmesenteroides ssp. mesenteroides, Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lact.helveticus, Lact. delbrueckii ssp. lactis and Lactococcus lactis, while Saccharomyces cerevisiae was the predominant yeast species. Lactobacillus delbrueckii ssp. delbrueckii was not detected by cultivation but its predominance was revealed by PCR-DGGE analysis. Conclusions:, The flora in products from different producers varied in the LAB composition present and may result in variations in product quality. Significance and Impact of the Study:, Development and use of starter cultures for nyarmie may be beneficial in improving the consistency of product quality. [source] Effects of ,-Glucan Addition to a Probiotic Containing YogurtJOURNAL OF FOOD SCIENCE, Issue 7 2007T. Vasiljevic ABSTRACT:, This study investigated the effects of addition of ,-glucan from 2 different cereal sources (oat and barley) on growth and metabolic activity of Bifidobacterium animalis ssp. lactis (Bb-12Ô) as determined by plating on a selective medium in yogurt during prolonged cold storage. These yogurt batches were compared to unsupplemented and inulin supplemented controls. All batches were also assessed for syneresis. Oat ,-glucan addition resulted in improved probiotic viability and stability comparable to that of inulin. It also enhanced lactic and propionic acid production. The barley ,-glucan addition suppressed proteolytic activity more than that from oat. These improvements were hindered by greater syneresis caused likely by thermodynamic incompatibility. Small amplitude oscillatory measurements of acidified model mixture of ,-glucan/skim milk solids showed formation of casein gel within the ,-glucan network. Binary mixtures of ,-glucan and skim milk solids had apparent pseudoplastic and non-Newtonian behavior governed mainly by ,-glucan contribution. Above critical concentrations, the mixtures underwent phase separation with the lower phase rich in protein. The phase diagram also showed that the addition of ,-glucan may be possible at or below 0.24 w/w%. [source] EFFECT OF COLD STORAGE ON CULTURE VIABILITY AND SOME RHEOLOGICAL PROPERTIES OF FERMENTED MILK PREPARED WITH YOGURT AND PROBIOTIC BACTERIAJOURNAL OF TEXTURE STUDIES, Issue 1 2008MARIA REGINA DAMIN ABSTRACT We examined the effect of storage time on culture viability and some rheological properties (yield stress, storage modulus, loss modulus, linear viscoelastic region, structural recuperation and firmness) of fermented milk made with Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus (LA) and Bifidobacterium animalis ssp. lactis in coculture with Streptococcus thermophilus (ST). Acidification profiles and factors that affect viability (postfermentation acidification, acidity and dissolved oxygen) were also studied during 35 days at 4C. Fermented milk prepared with a coculture of ST and Bifidobacterium lactis gave the most constant rheological behavior and the best cell viability during cold storage; it was superior to ST plus LA for probiotic fermented milk production. PRACTICAL APPLICATIONS Probiotic cultures should grow quickly in milk, provide adequate sensory and rheological properties to the product, and remain viable during storage. Commercially, it is very common to use yogurt starter culture (i.e. Streptococcus thermophilus[ST] and Lactobacillus delbrueckii ssp. bulgaricus) in combination with the probiotic bacteria in order to reduce fermentation time. However, LB tends to post acidify fermented milk, which reduces the viability of the probiotic bacteria; thus, it is recommended to use starter cultures devoid of this species. We found that the technological properties and the viability of the probiotic bacterium Bifidobacterium animalis ssp. lactis BL O4 in coculture with ST make it suitable for probiotic fermented milk production; it produces rheological characteristics similar to those of yogurt. [source] A novel phenotype based on esterase electrophoretic polymorphism for the differentiation of Lactococcus lactis ssp. lactis and cremorisLETTERS IN APPLIED MICROBIOLOGY, Issue 4 2006H. Ouzari Abstract Aims:, To evaluate the esterase phenotype in Lactococcus lactis strains isolated from traditional Tunisian dairy products. Methods and Results:, A collection of 55 L. lactis strains isolated from traditional fermented milk products and three reference strains were identified at species and subspecies level using molecular methods targeted to the 16S rRNA gene and to the histidine operon. The genotypic data obtained allowed the identification of the strains as L. lactis ssp. lactis and L. lactis ssp. cremoris with the prevalence of the ssp. lactis. The phenotypic identification based on arginine hydrolysis, the growth at 40°C and in presence of 4% NaCl showed several discrepancy with the identification data based on genotypic analysis. Additional experiments carried out evaluating the esterase electrophoretic patterns revealed four classes of esterases identified on the basis of their electrophoretic mobility and specific activity on , - and , -naphthyl ester of acetate and propionate. Esterase profiles discriminated the strains in two main groups corresponding to the subspecies cremoris and lactis according to a DNA-based identification. Conclusions:, The evaluation of esterase activity represents a novel phenotype for the taxonomic discrimination of the L. lactis ssp. lactis and cremoris. Significance and Impact of the Study:, Besides the DNA-based techniques that allow the rapid and accurate species/subspecies identification, the electrophoretic esterase profiles of L. lactis strains represents: (i) a new phenotypic tool to understand the physiology and the ecology of this species; and (ii) a new test for the potential selection of flavour producing strains. [source] Determination of survival, identity and stress resistance of probiotic bifidobacteria in bio-yoghurtsLETTERS IN APPLIED MICROBIOLOGY, Issue 3 2006V.S. Jayamanne Abstract Aims:, To determine the level of bifidobacteria in bio-yoghurts in the UK, identify the species, and compare the resistance of common Bifidobacterium spp. to acidity and oxidative stress. Methods and Results:, A storage trial of bio-yoghurts was carried out to determine the level and survival of bifidobacteria. The 16S rRNA gene targeted PCR was used to identify the species. Acid tolerance was determined by introducing the organisms to pH-adjusted skimmed milk and enumerating during storage at 4°C. Oxidative stress resistance was determined using the H2O2 disc diffusion assay technique. Nine of 10 bio-yoghurts contained bifidobacteria at levels >106 CFU g,1 at the time of purchase. The viability of the organism decreased during storage and on expiry only five products retained viability >106 CFU g,1 while two others were very close to the target population. Bifidobacterium animalis ssp. lactis showed superior survival abilities and stress tolerance compared with Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium adolescentis and Bifidobacterium longum biotype infantis. Conclusions:,Bifidobacterium animalis ssp. lactis, the only Bifidobacterium spp. found in bio-yoghurts, had the greatest resistance to acidity and oxidative stress. Significance and Impact of the Study:, The technological properties of B. animalis ssp. lactis make it suitable for inclusion in bio-yoghurts although its putative health benefits need further investigation. [source] | |||||||||||||