Characterization of lactococci isolated from minimally processed fresh fruit and vegetables

Kelly, William J.; Davey, Graham P.; Ward, Lawrence J. H.

doi:10.1016/s0168-1605(98)00135-4

Cited by 83 publications

(61 citation statements)

References 27 publications

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“…Experimental evolution of a plant isolate in milk L. lactis KF147 was isolated from mung-bean sprouts (Kelly et al 1998;Siezen et al 2008). It grows poorly in milk as compared to typical dairy L. lactis strains.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution

Bachmann¹,

Starrenburg²,

Molenaar³

et al. 2011

Genome Res.

153

121

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Experimental evolution is a powerful approach to unravel how selective forces shape microbial genotypes and phenotypes. To this date, the available examples focus on the adaptation to conditions specific to the laboratory. The lactic acid bacterium Lactococcus lactis naturally occurs on plants and in dairy environments, and it is proposed that dairy strains originate from the plant niche. Here we investigate the adaptation of a L. lactis strain isolated from a plant to a dairy niche by propagating it for 1000 generations in milk. Two out of three independently evolved strains displayed significantly increased acidification rates and biomass yields in milk. Genome resequencing, revealed six, seven, and 28 mutations in the three strains, including point mutations in loci related to amino acid biosynthesis and transport and in the gene encoding MutL, which is involved in DNA mismatch repair. Two strains lost a conjugative transposon containing genes important in the plant niche but dispensable in milk. A plasmid carrying an extracellular protease was introduced by transformation. Although improving growth rate and growth yield significantly, the plasmid was rapidly lost. Comparative transcriptome and phenotypic analyses confirmed that major physiological changes associated with improved growth in milk relate to nitrogen metabolism and the loss or down-regulation of several pathways involved in the utilization of complex plant polymers. Reproducing the transition from the plant to the dairy niche through experimental evolution revealed several genome, transcriptome, and phenotype signatures that resemble those seen in strains isolated from either niche.

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Section: Resultsmentioning

confidence: 99%

“…The strain used for experimental evolution was L. lactis KF147 (Kelly et al 1998;Siezen et al 2008). Laboratory propagation of KF147 was kept to a minimum to ensure a minimal laboratory history for the strain.…”

Section: Bacterial Strains and Dna Techniquesmentioning

confidence: 99%

Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution

Bachmann¹,

Starrenburg²,

Molenaar³

et al. 2011

Genome Res.

153

121

View full text Add to dashboard Cite

show abstract

“…So far as lactococci isolated from dairy foods, previous studies have shown their probiotic activity, such as the ability to inhibit the growth of other bacteria 9,12 . In contrast, little has been published concerning the probiotic activity in lactococci from plant materials 11,26 . In Asian areas including Japan, various fermented vegetable foods are produced and actively consumed in our meals.…”

Section: Introductionmentioning

confidence: 99%

Identification and Probiotic Characteristics of Lactococcus Strains from Plant Materials

Kimoto

Nomura

Kobayashi

et al. 2004

JARQ

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Probiotics are viable microorganisms that exhibit beneficial effects on the health of the host when they are ingested. In Asian areas including Japan, various fermented vegetable foods are produced and actively consumed in our meals. In the present study, we isolated lactococci from plant materials (fermented vegetables, silage and plants) and investigated their probiotic activities, such as tolerance to bile and the ability to remove cholesterol. A total of 411 lactic acid bacteria strains were isolated from plant materials. Out of the strains, 27 strains were identified as Lactococcus lactis subsp. lactis by phenotypic tests and a PCR-based method. Among them, 12 strains were subjected to further study. All lactococci tested could grow in broth containing 0.3% bile, and removed cholesterol from media during growth. These results showed that the lactococcal strains isolated from plant materials had probiotic activities.

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“…With regard to fermentation, lactococcal strains usually occur there only at the beginning of this process, to be later replaced by microorganisms more resistant to low pH values (Kelly & Ward, 2002;Kelly et al, 1998). The majority of plant-associated strains belong to L. lactis subsp.…”

Section: Metabolism Of β-Glucosidesmentioning

confidence: 99%

“…lactis, whereas L. lactis subsp. cremoris is typical for dairy fermentations (Kelly & Ward, 2002;Kelly et al, 1998). In comparison to the dairy environment, fermenting plant material differs highly with respect to chemical composition, exhibiting, for instance, much lower protein concentration and wider availability of carbohydrates other than lactose.…”

Section: Metabolism Of β-Glucosidesmentioning

confidence: 99%

Lactose and β-Glucosides Metabolism and Its Regulation in Lactococcus lactis: A Review

Aleksandrzak‐Piekarczyk¹

2013

Lactic Acid Bacteria - R &Amp; D for Food, Health and Livestock Purposes

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Characterization of lactococci isolated from minimally processed fresh fruit and vegetables

Cited by 83 publications

References 27 publications

Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution

Microbial domestication signatures of Lactococcus lactis can be reproduced by experimental evolution

Identification and Probiotic Characteristics of Lactococcus Strains from Plant Materials

Lactose and β-Glucosides Metabolism and Its Regulation in Lactococcus lactis: A Review

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