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

García-Parra, María Dolores; Campelo, Ana B.; García-Almendárez, Blanca E.; Regalado‐González, Carlos; Rodrı́guez, Ana; Martínez, Beatriz

doi:10.1111/j.1471-0307.2010.00618.x

Cited by 4 publications

(3 citation statements)

References 25 publications

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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%

“…Furthermore, the UQ2 strain has been genetically modified via conjugation to incorporate proteaselactose plasmid pLP712 that enhances lactose and protein hydrolysis, allowing L. lactis UQ2 to grow more efficiently in milk (García-Parra et al, 2010). 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%

“…This issue may be overcome if nisin is synthesized by a native microorganism that is well adapted to grow in dairy products. Furthermore, the use of native microorganisms for biopreservation may help to retain the original organoleptic properties of foods (Gálvez et al, 2007;García-Parra et al, 2010). Lactococcus lactics UQ2 is a native strain isolated from Mexican-style fresh cheese that synthesizes nisin.…”

Section: High Pressure Processing and Biopreservationmentioning

confidence: 99%

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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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Section: High Pressure Processing and Biopreservationmentioning

confidence: 99%

Section: High Pressure Processing and Biopreservationmentioning

confidence: 99%

Section: High Pressure Processing and Biopreservationmentioning

confidence: 99%

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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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Promoting acid resistance and nisin yield of Lactococcus lactis F44 by genetically increasing D-Asp amidation level inside cell wall

Hao

Liang

Cao

et al. 2017

Appl Microbiol Biotechnol

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Nisin fermentation by Lactococcus lactis requires a low pH to maintain a relatively higher nisin activity. However, the acidic environment will result in cell arrest, and eventually decrease the relative nisin production. Hence, constructing an acid-resistant L. lactis is crucial for nisin harvest in acidic nisin fermentation. In this paper, the first discovery of the relationship between D-Asp amidation-associated gene (asnH) and acid resistance was reported. Overexpression of asnH in L. lactis F44 (F44A) resulted in a sevenfold increase in survival capacity during acid shift (pH 3) and enhanced nisin desorption capacity compared to F44 (wild type), which subsequently contributed to higher nisin production, reaching 5346 IU/mL, 57.0% more than that of F44 in the fed-batch fermentation. Furthermore, the engineered F44A showed a moderate increase in D-Asp amidation level (from 82 to 92%) compared to F44. The concomitant decrease of the negative charge inside the cell wall was detected by a newly developed method based on the nisin adsorption amount onto cell surface. Meanwhile, peptidoglycan cross-linkage increased from 36.8% (F44) to 41.9% (F44A), and intracellular pH can be better maintained by blocking extracellular H due to the maintenance of peptidoglycan integrity, which probably resulted from the action of inhibiting hydrolases activity. The inference was further supported by the acmC-overexpression strain F44C, which was characterized by uncontrolled peptidoglycan hydrolase activity. Our results provided a novel strategy for enhancing nisin yield through cell wall remodeling, which contributed to both continuous nisin synthesis and less nisin adsorption in acidic fermentation (dual enhancement).

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Strategies to improve the bacteriocin protection provided by lactic acid bacteria

Shea

Cotter

Ross

et al. 2013

Current Opinion in Biotechnology

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27Lactic acid bacteria (LAB) produce a wide variety of antimicrobial peptides 28 (bacteriocins) which contribute to the safety and preservation of fermented foods. 29This review discusses strategies that have or could be employed to further enhance the 30 commercial application of bacteriocins and/or bacteriocin-producing LAB for food 31 use. 32 4 Introduction 33Bacteriocin production is a desirable trait among LAB from the perspective of 34 controlling microbial populations in fermented foods in order to extend product shelf-35 life and safety. Bacteriocins produced by LAB are a diverse group of ribosomally-36 synthesized antimicrobial peptides which may be divided into two main groups i.e. 37 class I peptides, which contain post-translational modifications, and class II, or 38 unmodified, peptides [1]. Broad spectrum bacteriocins, such as nisin (class I), inhibit 39Gram positive food-borne pathogens and spoilage microbes and, when combined with 40 additional hurdles, Gram negative targets [2]. Narrow spectrum bacteriocins can also 41 be of value, for example, lactococcin A (class II) has a lytic effect on sensitive 42 lactococci which, through the release of key enzymes, can accelerate cheese ripening 43 and enhance the development of important organoleptic properties [3]. Bacteriocins 44 may be introduced into a food via in situ production by bacterial starter or adjunct 45 strains in fermented foods, by the addition of purified or semi-purified preparations 46 (e.g. nisin containing powders such as Nisaplin) or as an ingredient based on a 47 fermentate of a bacteriocin producing strain (such as ALTA2431 which contains 48 pediocin PA1). However, the commercial application of specific bacteriocins can be 49 hindered by low or inconsistent production levels, high production costs, a non-ideal 50 antimicrobial spectrum and potency, the risk of the emergence of resistance and the 51 poor/lack of growth of some producing strains in particular foods. This review 52 discusses some of the strategies developed to overcome such limiting factors. 53 54 Influence of growth parameters 55Many studies have been dedicated to optimising bacteriocin production by 56 manipulating growth media composition, temperature or pH [4][5][6]. Investigations of 57 5 alternative carbon, nitrogen and mineral sources have successfully led to increased 58 bacteriocin yields or more cost effective production [7][8][9]. Another strategy has been 59 the inclusion of additional stimuli. In the case of Lactobacillus plantarum NC8, a 60 starter strain used in Spanish-style green olive fermentations, and Leuconostoc 61 citreum GJ7, a kimchi isolate, this occurs through the addition of specific adjunct 62 strains that induce bacteriocin-production [10,11]. 63 64 Use of conjugation to transfer a bacteriocin producing phenotype 65Conjugation provides a natural mechanism by which genes can be transferred from 66 one LAB to another while maintaining the food grade status of the recipient strain. As 67 many bacteriocins are plasmid encoded, this...

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

Cited by 4 publications

References 25 publications

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

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

Promoting acid resistance and nisin yield of Lactococcus lactis F44 by genetically increasing D-Asp amidation level inside cell wall

Strategies to improve the bacteriocin protection provided by lactic acid bacteria

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