Effect of Sub-inhibitory Amounts of Nisin and Mineral Salts on Nisin Production by Lactococcus lactis UQ2 in Skim Milk

García-Parra, María Dolores; García-Almendárez, Blanca E.; Guevara-Olvera, Lorenzo; Guevara-González, Ramón Gerardo; Rodrı́guez, Ana; Martínez, Beatriz; Domínguez-Domínguez, Jorge; Regalado‐González, Carlos

doi:10.1007/s11947-009-0287-7

Cited by 15 publications

(8 citation statements)

References 34 publications

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“…Lactic acid bacteria (LAB) are very difficult to control as they are facultative anaerobic (Bjorkroth & Korkeala, 1996;Calo-Mata et al, 2008;Garc ıa-Parra et al, 2011;P erez-Chabela et al, 2013;S anchez-Zapata et al, 2013). They are regarded as a specific spoilage organism (SSO) in vacuum-packaged cooked meat products during long-term storage, probably due to its dominance in the total viable microflora (Cayr e et al, 2003;Slongo et al, 2009;Kreyenschmidt et al, 2010;Dissing et al, 2013;Li et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum‐packaged Irish cooked sausages cooled by different methods

Feng

Drummond

Sun

2014

Int J of Food Sci Tech

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The growth kinetics of lactic acid bacteria (LAB) and total viable count (TVC) in cooled sausages as a function of storage time was studied. Cooked sausages were cooled either by commercial cooling or by immersion vacuum cooling (IVC), then vacuum-packaged and stored for up to 71 days at 4°C. Baranyi model was used to fit the growth of LAB and TVC. Growth curve, growth rate, lag time and initial and final cell concentrations for LAB and TVC were calculated through DMFit. The coefficient of determination and root-mean-squared error of the Baranyi models were used to evaluate its accuracy. Sausages cooled by IVC had a longer lag time and shelf life period than commercial cooled sausages. Accuracy analysis showed that the Baranyi model was adequate for representing the bacterial growth of vacuumpackaged cooled sausages and had a potential for shelf life prediction.

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Section: Introductionmentioning

confidence: 99%

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum‐packaged Irish cooked sausages cooled by different methods

Feng

Drummond

Sun

2014

Int J of Food Sci Tech

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“…We initially proceeded to determine the reason behind the low performance of L. lactis UQ2 in milk previously reported (García‐Parra et al. 2009).…”

Section: Resultsmentioning

confidence: 99%

“…2008). However, L. lactis UQ2 growth and nisin production in milk were rather low, reaching a maximum population of 10 7 cfu/mL and producing only 3–5 IU/mL of nisin (García‐Parra et al. 2009).…”

Section: Introductionmentioning

confidence: 99%

Enhancement of nisin production in milk by conjugal transfer of the protease‐lactose plasmid pLP712 to the wild strain Lactococcus lactis UQ2

García-Parra¹,

Campelo²,

García-Almendárez³

et al. 2010

Int J of Dairy Tech

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Lactococcus lactis UQ2 is a wild nisin A producer isolated from a Mexican cheese that grows poorly in milk. Conjugal matings with L. lactis NCDO712 to transfer the Lac+ Prt+ plasmid pLP712 and selection with nisin and lactose yielded L. lactis NCDO712 NisA+. Naturally rifampicin resistant L. lactis UQ2Rif was isolated to provide an additional selective marker. The identity of a transconjugant L. lactis UQ2Rif Lac+ was confirmed by RAPD‐PCR fingerprinting, nisA PCR amplification, nisin production, presence of pLP712 and phospho‐β‐galactosidase activity. This strain performed well in milk and synthesised 200 IU/mL nisin, 40 times more than the original strain.

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“…The resultant transconjugant strain L. lactis UQ2 Rif L + increased nisin production from 75 to ∼200 IU ml −1 12 h after being inoculated in milk, which makes it a promising microbial culture to enhance milk pasteurization or as protective culture for fresh cheese production (García-Parra et al, 2010;García-Parra et al, 2011).…”

Section: High Pressure Processing and Biopreservationmentioning

confidence: 99%

HIGH PRESSURE PROCESSING (HPP) AND in-situ NISIN BIOSYNTHESIS BY Lactococcus lactis: A HURDLE APPROACH TO IMPROVE Listeria spp. INACTIVATION IN BOVINE MILK

Alcántara¹

2017

Rev.Mex.Ing.Quim.

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Cold pasteurization of raw milk may be achieved by combining high pressure processing (HPP) with other (a)biotic factors.In this study, a combined approach involving HPP and biopreservation by in-situ nisin synthesis was evaluated. UHT and raw bovine milk were inoculated with Listeria innocua and treated with HPP (350-600 MPa), or HPP+nisin synthesized in-situ by Lactococcus lactis Rif L + (LUQ2). HPP treatments of commercial UHT milk yielded two decimal reductions (S V HPP = 2 log 10 reductions) of L. innocua with 550 MPa/3min, while the HPP+nisin approach yielded <10 cfu ml −1 under the same pressure-time conditions. Native Listeria monocytogenes was found in raw milk (∼10 2 cfu ml −1 ) and the total Listeria spp. counts increased to ∼10 9 cfu ml −1 with the L. innocua inoculum. HPP milk pasteurization (S V HPP ≥ 5 log 10 , aerobic plate count; <1 cfu ml −1 , Listeria spp.) was viable by using 600 MPa/12 min, whereas HPP+nisin resulted in milk pasteurization at holding times between 6 and 9 min for the same pressure level. Furthermore, LUQ2 synthesized 9.75±0.54 IU ml −1 of nisin, which is below the FAO/WHO limit (500 IU g −1 ) suggesting that the promising HPP+nisin approach could be optimized to pasteurize milk at lower pressure levels and/or shorter pressure holding times.

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Effect of Sub-inhibitory Amounts of Nisin and Mineral Salts on Nisin Production by Lactococcus lactis UQ2 in Skim Milk

Cited by 15 publications

References 34 publications

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum‐packaged Irish cooked sausages cooled by different methods

Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum‐packaged Irish cooked sausages cooled by different methods

Enhancement of nisin production in milk by conjugal transfer of the protease‐lactose plasmid pLP712 to the wild strain Lactococcus lactis UQ2

HIGH PRESSURE PROCESSING (HPP) AND in-situ NISIN BIOSYNTHESIS BY Lactococcus lactis: A HURDLE APPROACH TO IMPROVE Listeria spp. INACTIVATION IN BOVINE MILK

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