Development and application of oligonucleotide probes for identification of Lactococcus lactis subsp. cremoris

Aims: The aim of this study was to obtain new Lactococcus lactis strains from nondairy materials for use as milk fermentation starters. The genetic and phenotypic traits of the obtained strains were characterized and compared with those of L. lactis strains derived from milk. It was confirmed that the plant‐derived bacteria could be used as milk fermentation starters. Methods and Results: About 2600 lactic acid bacteria were subjected to screening for L. lactis with species‐specific PCR. Specific DNA amplification was observed in 106 isolates. Forty‐one strains were selected, including 30 strains of milk‐derived and 11 of plant‐derived, and their phenotypic traits and genetic profiles were determined. The plant‐derived strains showed tolerance for high salt concentration and high pH value, and fermented many more kinds of carbohydrates than the milk‐derived strains. There were no remarkable differences in the profiles of enzymes, such as lipases, peptidases and phosphatases. Isolates were investigated by cluster analysis based on randomly amplified polymorphic DNA profiles. There were no significant differences between isolates from milk and those from plant. The L. lactis subsp. cremoris strains were clustered into two distinct groups, one composed of the strains having the typical cremoris phenotype and the other composed of strains having a phenotype similar to subsp. lactis. Fermented milk manufactured using the plant‐derived strains were not inferior in flavour to that manufactured using the milk‐derived strains. Conclusions: Plant‐derived L. lactis strains are genetically close to milk‐derived strains but have various additional capabilities, such as the ability to ferment many additional kinds of carbohydrates and greater stress‐tolerance compared with the milk‐derived strains. Significance and Impact of the Study: The lactic acid bacteria obtained from plants in this study may be applicable for use in the dairy product industry.

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“…lactis (Chiaruttini and Milet 1993) or subsp. cremoris (Salama et al 1991) was observed in the sequences of strains G50, H45, H59 and…”

Section: Identification Of the Isolatesmentioning

confidence: 95%

Phenotypic and molecular characterization of Lactococcus lactis from milk and plants

et al. 2006

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“…lactis subsp. cremoris and vice versa (Salama et al 1991(Salama et al , 1993Godon et al 1992;Klijn et al 1995). In a recent study, three molecular typing methods [partial SSU (small subunit) rRNA gene sequence analysis, (GTG) 5 -PCR genomic fingerprinting analysis and multilocus sequence analysis (MLSA) scheme] applied to a collection of lactococcal strains from various dairy and plant fermentations and a wide range of geographic locations revealed two major distinct genomic lineages within the species that are dissimilar to groups defined on the basis of phenotypic analysis (Rademaker et al 2007).…”

Section: Lactococcus Lactismentioning

confidence: 99%

The changing face of dairy starter culture research: From genomics to economics

Mills

O’Sullivan

Hill

et al. 2010

Int J of Dairy Tech

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Dairy starter culture research is currently moving through an exciting period which increasingly uses state‐of‐the‐art functional genomics overlaid on traditional microbiology. To date, 25 lactic acid bacteria (LAB) genomes have been sequenced, most of which are genetically pliable using food‐grade approaches. An in‐depth knowledge of intricate metabolic networks of industrial strains will provide us with a repertoire of genetic markers for ‘knowledge‐based’ selection of desirable LAB and expansion of molecular tools for potential strain improvement. This review explores the significance of the genomics era for dairy cultures and discusses future directions which will ultimately change how we interpret starter performance.

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“…4). Originally, both strains were classified in the subspecies lactis on phenotypic criteria but analysis of DNA-DNA reassociation [5], and 16S RNA sequences [104,105], direct gene sequence comparisons and Southern hybridization analysis with cloned chromosomal genes as probes [106] indicated that MG1363 and the closely related strains NCDO712, NCDO763 (ML3), NCDO505 (C2), LM2301 belong genotypically to the subspecies cremoris. The high degree of restriction polymorphism between IL1403 and MG1363 is consistent with the divergence of genomic sequences between L. lactis subsp, lactis…”

Section: Comparison Of the Genomic Mapsmentioning

confidence: 99%

Chromosome mapping in lactic acid bacteria

Bourgeois

Lautier

Ritzenthaler

1993

FEMS Microbiology Reviews

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The chromosome structure of lactic acid bacteria has been investigated only recently. The development of pulsed-field gel electrophoresis (PFGE) combined with other DNA-based techniques enables whole-genome analysis of any bacterium, and has allowed rapid progress to be made in the knowledge of the lactic acid bacteria genome. Lactic acid bacteria possess one of the smallest eubacterial chromosomes. Depending on the species, the genome sizes range from 1.1 to 2.6 Mb. Combined physical and genetic maps of several species are already available or close to being achieved. Knowledge of the genomic structure of these organisms will serve as a basis for future genetic studies. Macrorestriction fingerprinting by PFGE is already one of the major tools for strain differentiation, identification of individual strains, and the detection of strain lineages. The genome data resulting from these studies will be of general application strain improvement.

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Development and application of oligonucleotide probes for identification of Lactococcus lactis subsp. cremoris

Cited by 152 publications

References 25 publications

Phenotypic and molecular characterization of Lactococcus lactis from milk and plants

Phenotypic and molecular characterization of Lactococcus lactis from milk and plants

The changing face of dairy starter culture research: From genomics to economics

Chromosome mapping in lactic acid bacteria

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