Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese

Oberg, C. J.; Oberg, T. S.; Culumber, M. D.; Ortakcı, Fatih; Broadbent, Jeffery R.; McMahon, Donald J.

doi:10.1099/ijsem.0.000689

Cited by 38 publications

(35 citation statements)

References 18 publications

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“…We also examined enzymatic characteristics of strain 11-1 using the Api Zym test and compared them with those of other related strains (Curk et al, 1996; Oberg et al, 2016) (Table 4). The enzymatic characteristics data of L. paraplantarum are unavailable, and therefore we compared the data of strain 11-1 and control strain L. plantarum JCM 1057, and previously reported data of L. plantarum and L. curvatus .…”

Section: Resultsmentioning

confidence: 99%

Lactobacillus paraplantarum 11-1 Isolated from Rice Bran Pickles Activated Innate Immunity and Improved Survival in a Silkworm Bacterial Infection Model

et al. 2017

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Lactic acid bacteria (LAB) have high immune system-stimulating activity and are considered beneficial for human health as probiotics in the gut. The innate immune system is highly conserved between mammals and insects. Microbe-associated molecular patterns (e.g., peptidoglycan and β-glucan) induce cytokine maturation, which, in silkworm larvae, leads to muscle contraction. The purpose of this study is to find a novel probiotic by using silkworm muscle contraction assay. In the present study, we isolated LAB derived from rice bran pickles. We selected highly active LAB to activate the innate immune system of the silkworm, which was assayed based on silkworm muscle contraction. Of various LAB, L. paraplantarum 11-1 strongly stimulated innate immunity in the silkworm, leading to stronger silkworm contraction than a dairy-based LAB. Silkworms fed a diet containing L. paraplantarum 11-1 exhibited tolerance against the pathogenicity of Pseudomonas aeruginosa. These findings suggest that L. paraplantarum 11-1 could be a useful probiotic for activating innate immunity.

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Section: Resultsmentioning

confidence: 99%

Lactobacillus paraplantarum 11-1 Isolated from Rice Bran Pickles Activated Innate Immunity and Improved Survival in a Silkworm Bacterial Infection Model

et al. 2017

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“…The bacteria with different morphology were isolated and 23 strains were selected. Additionally, each strain was evaluated for catalase activity, peroxidase activity, microscopy morphology (Axiolab, Carl Zeiss Jena Germany), and Gram stain following the procedure described by Oberg et al (2016).…”

Section: Isolation Of Lactic Acid Bacteriamentioning

confidence: 99%

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Vázquez-Velázquez

Salvador-Figueroa

Adriano-Anaya

et al. 2018

CyTA - Journal of Food

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Ovando (2018) Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable, ABSTRACT Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as 'Queso Bola de Ocosingo'. We evaluated six combinations of strains as starter culture-treatments. The proximate composition of the cheeses, the sensorial evaluation, and the microbiological safety of cheeses made with pasteurized milk was evaluated. The use of starter culture helped to maintain the pathogen microbial total count of pasteurized cheese below the standard limit maximums. The sensory judges did not find differences among the cheese elaborated with unpasteurized milk and that elaborated with pasteurized milk and the starter culture added. The starter culture formulated with LAB derived from unpasteurized cheese can be used for producing 'Bola de Ocosingo' cheese which is sensory acceptable and microbiological safe.Uso de bacterias ácido lácticas nativas como cultivo iniciador para producir un queso artesanal mexicano seguro y sensorialmente aceptable RESUMEN Los quesos artesanales no pasteurizados son una fuente de patógenos para los consumidores. Se aislaron y seleccionaron 23 bacterias lácticas (BAL) a partir de leche cruda y de quesos elaborados con leche cruda, y se formularon seis cultivos iniciadores (tratamientos) para la elaboración de Queso Bola de Ocosingo, un queso artesanal mexicano. Se evaluaron la composición proximal, la inocuidad microbiológica y las características sensoriales de los quesos. La combinación de 6 BAL usadas como cultivo iniciador ayudó a mantener las cuentas de microorganismos indicadores de contaminación en el queso pasteurizado por debajo de los límites máximos permitidos por la normativa local. Los panelistas no encontraron diferencias entre el queso elaborado con leche no pasteurizada y el elaborado con leche pasteurizada y añadido con el cultivo iniciador. El uso de este cultivo iniciador formulado con bacterias ácido lácticas obtenidas de queso no pasteurizado es útil para la producción de queso Bola de Ocosingo pasteurizado, el cual resulta sensorialmente aceptable y microbiológicamente inocuo. ARTICLE HISTORY Queso Bola de Ocosingo cheese; lactic acid bacteria; starter cultures; sensory analysis PALABRAS CLAVE Queso Bola de Ocosingo; bacterias ácido lácticas; cultivo iniciador; evaluación sensorial CONTACT Alfredo Vázquez-Ovando

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“…It was recently reported that a new species of nonstarter lactic acid bacteria (NSLAB) was isolated from cheese and implicated in unwanted gas formation during the storage of Cheddar cheese (Ortakci et al, 2015b,c). This obligatory heterofermentative (OHF) lactobacillus was designated as Lactobacillus wasatchensis (Oberg et al, 2016); it co-utilizes ribose and galactose (Ortakci et al, 2015a) to support growth, and produces CO 2 when 6-carbon sugars are present and utilized for energy production. The following risk factors for unwanted gas production and formation of splits and cracks during storage of Cheddar cheese were identified:…”

Section: Hot Topicmentioning

confidence: 99%

“…(2) it requires the medium to be supplemented with a 5-carbon sugar such as ribose for growth; and (3) its preferred temperature for growth is ~23°C, with Hot topic: Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation 8765 only marginal growth at 37°C (the typical incubation temperature used for enumerating NSLAB; Oberg et al, 2016). The current method for enumerating Lb.…”

Section: Hot Topicmentioning

confidence: 99%

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Hot topic: Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation

Culumber

McMahon

Ortakcı

et al. 2017

Journal of Dairy Science

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Lactobacillus wasatchensis, an obligate heterofermentative nonstarter lactic acid bacteria (NSLAB) implicated in causing gas defects in aged cheeses, was originally isolated from an aged Cheddar produced in Logan, Utah. To determine the geographical distribution of this organism, we isolated slow-growing NSLAB from cheeses collected in different regions of the United States, Australia, New Zealand, and Ireland. Seven of the cheeses showed significant gas defects and 12 did not. Nonstarter lactic acid bacteria were isolated from these cheeses on de Man, Rogosa, and Sharpe medium supplemented with ribose, a preferred substrate for Lb. wasatchensis. Identification was confirmed with 16S rRNA gene sequencing and the API50CH (bioMérieux, Marcy l'Etoile, France) carbohydrate panel. Isolates were also compared with one another by using repetitive element sequence-based PCR (rep-PCR). Lactobacillus wasatchensis was isolated only from cheeses demonstrating late-gas development and was found in samples from 6 of the 7 cheeses. This supports laboratory evidence that this organism is a causative agent of late gas production defects. The rep-PCR analysis produced distinct genetic fingerprints for isolates from each cheese, indicating that Lb. wasatchensis is found in several regions across the United States and is not a local phenomenon.

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Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese

Cited by 38 publications

References 18 publications

Lactobacillus paraplantarum 11-1 Isolated from Rice Bran Pickles Activated Innate Immunity and Improved Survival in a Silkworm Bacterial Infection Model

Lactobacillus paraplantarum 11-1 Isolated from Rice Bran Pickles Activated Innate Immunity and Improved Survival in a Silkworm Bacterial Infection Model

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

Hot topic: Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation

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