Identification of lactose fermentation plasmids of streptococcal dairy starter strains by Southern hybridization

Wright, Atte von; Suominen, M.; Sivelä, Seppo

doi:10.1111/j.1472-765x.1986.tb01519.x

Cited by 9 publications

(5 citation statements)

References 10 publications

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“…However, at least in the case of the Lac + strains, a sequence homologous to the /?-PGal gene appeared to be present on plasmids of 30 MDa. This result agrees with observations made by other authors (von Wright et al 1986) and indicates that Lac DNA is conserved among streptococci that utilize the /?-PGal pathway (Inamine et al 1986). It was also evident that the chromosomal DNA contained homologous sequences in all the Lac + strains studied, as previously described (von Wright et al 1986), which may represent a /?-PGal gene with a different regulatory mechanism (Cords & McKay, 1974) or a gene coding for a functionally related enzyme (De Vos & Simons, 1988).…”

Section: Discussionsupporting

confidence: 92%

“…It has been suggested that the strains of lactococci used in the dairy industry that have been selected for ability to clot milk rapidly, may have evolved from a vast pool of streptococci living in different environments (Mundt, 1982) as an adaptation to growth in milk, which may have involved acquisition of lactose plasmids or lactose genes (Hirsch, 1952;McKay, 1982). The close relationship between plasmidic Lac DNA from different starter strains found in this study and by von Wright et al (1986) suggests a common origin for these genes in many of these lactococci. However, the degree of homology found with DNA from our Lac + isolates was significantly lower.…”

Section: Discussionsupporting

confidence: 70%

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Characterization of wild strains ofLactococcus lactissubsp.lactisisolated from Cabrales cheese

Mayo

Hardisson

Braña

1990

Journal of Dairy Research

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SummaryTwentyLactococcus lactissubsp.lactisstrains isolated from cheese made from raw milk have been, studied and compared with well known starter strains. Many of them produced acid bacteriocins resembling those of other lactic streptococci and their patterns of antimicrobial agent susceptibility were also similar to previously studied dairy strains. On the basis of their ability to clot milk they could be divided into two groups. Some strains were rapid fermenters, with highβ-phosphogalactosidase and proteolytic activities. The other group had lowβ-phosphogalactosidase activity and coagulated milk slowly, but seemed to have proteolytic activity. All the strains had plasmid DNA in amounts and sizes similar to starter strains. Aβ-phosphogalactosidase probe was constructed with plasmid DNA from aLc. lactissubsp.lactisNCDO 712 derivative. Southern hybridization located homologous sequences in chromosomal and plasmid DNA from the wild isolates that fermented lactose efficiently, but the degree of homology was lower than that observed between starter strains.

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Section: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 70%

Characterization of wild strains ofLactococcus lactissubsp.lactisisolated from Cabrales cheese

Mayo

Hardisson

Braña

1990

Journal of Dairy Research

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“…3, lines 2 and 3). Similar findings were reported in other studies that lactococcal strains usually contain 1-11 plasmids ranging in size from 1 to 100 kb (Klaenhammer et al 1978;Kuhl et al 1979;Davies et al 1981;von Wright et al 1986;Lucey et al 1993;Liu et al 1997;Tuncer and Akçelik 2007;Özden and Akçelik 2008;Tuncer 2009).…”

Section: Isolation Of Plasmid Dnamentioning

confidence: 99%

Nisin Z-Producing Lactococcus lactis Subsp. Lactis GYl32 Isolated from Boza

Koral

Tuncer

2012

Journal of Food Processing and Preservation

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In this study, bacteriocin‐producing Lactococcus lactis subsp. lactis GYL32 strain was isolated from Boza. The GYL32 strain inhibited not only related strains but also gram‐positive bacteria, such as Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus. The antimicrobial substance was inactivated after treatment with proteinase K and α‐chymotrypsin but not other enzymes. Bacteriocin remained active after 2 h of incubation at pH 2–11. It was stable to heat after treatment at 100C for 20 min. The bacteriocin produced by GYL32 was characterized as nisin by different pH, enzyme and heat treatments. The sequence analysis result showed that it is nisin Z, and its genetic determinants are encoded on genomic DNA. The maximum antimicrobial activity (5,120 AU/mL) was recorded after 8 h in M17 broth. Tricine‐SDS‐PAGE analysis showed that its molecular weight 6,700 Da. L. lactis subsp. lactis GYL32 strain may be used as a protective culture for manufacturing fermented products. Practical Applications Nisin is the best‐studied bacteriocin produced by some Lactococcus lactis strains and has been used for food preservation in over 50 countries. The present study describes isolation and characterization of nisin Z‐producing L. lactis strain isolated from traditional cereal‐based fermented food, which is Boza from Turkey. The results of this study suggest that nisin Z producer L. lactis subsp. lactis GYL32 strain may be used as a starter culture for improving the food safety of the fermented products.

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“…Lactococcus lactis subsp. lactis biovar diacetylactis SSD207, isolated from a dairy starter culture, shows in gel electrophoresis at least 12 plasmid bands ranging in size from 2 to more than 30 kbp (29). No attempt has been made to identify the covalently closed, relaxed circular, and multimeric forms of different plasmids.…”

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confidence: 99%

Isolation of a replication region of a large lactococcal plasmid and use in cloning of a nisin resistance determinant

Wright¹,

Wessels²,

Tynkkynen³

et al. 1990

Appl Environ Microbiol

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The replication region of a 28-kilobase-pair (kbp) cryptic plasmid from Lactococcus lactis subsp. lactis biovar diacetylactis SSD207 was cloned in L. lactis subsp. lactis MG1614 by using the chloramphenicol resistance gene from the streptococcal plasmid pGB301 as a selectable marker. The resulting 8.1-kbp plasmid, designated pVS34, was characterized further with respect to host range, potential cloning sites, and location of replication gene(s). In addition to lactococci, pVS34 transformed LactobaciUus plantarum and, at a very low frequency, Staphylococcus aureus but not Escherichia coli or BaciUlus subilis. The 4.1-kbp ClaI fragment representing lactococcal DNA in pVS34 contained unique restriction sites for HindIll, EcoRI, XhoH, and Hpall, of which the last three could be used for molecular cloning. A region necessary for replication was located within a 2.5-kbp fragment flanked by the EcoRI and ClaI restriction sites. A 3.8-kbp EcoRI fragment derived from a nisin resistance plasmid, pSF01, was cloned into the EcoRI site of pVS34 to obtain a nisin-chloramphenicol double-resistance plasmid, pVS39. From this plasmid, the streptococcal chloramphenicol resistance region was subsequently eliminated. The resulting plasmid, pVS40, contains only lactococcal DNA. Potential uses for this type of a nisin resistance plasmid are discussed.

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Identification of lactose fermentation plasmids of streptococcal dairy starter strains by Southern hybridization

Cited by 9 publications

References 10 publications

Characterization of wild strains ofLactococcus lactissubsp.lactisisolated from Cabrales cheese

Characterization of wild strains ofLactococcus lactissubsp.lactisisolated from Cabrales cheese

Nisin Z-Producing Lactococcus lactis Subsp. Lactis GYl32 Isolated from Boza

Isolation of a replication region of a large lactococcal plasmid and use in cloning of a nisin resistance determinant

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