Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties
Fermentation,
Journal Year:
2023,
Volume and Issue:
10(1), P. 16 - 16
Published: Dec. 25, 2023
The
use
of
lactic
acid
bacteria
(LAB)
in
the
fermentation
process
to
produce
fermented
foods
has
a
long
history.
Furthermore,
LAB
are
beneficial
microorganisms
known
for
their
health-promoting
characteristics.
During
fermentation,
have
capacity
significant
amounts
bioactive
substances,
such
as
peptides,
bacteriocins,
acid,
exopolysaccharides
(EPSs),
enzymes,
and
others.
Lactococcus
lactis
one
best-known
well-characterized
species
serves
model
organism
studying
LAB.
For
very
time,
L.
been
used
milk
both
well-monitored
industrial
settings
on
small
scale
traditional
operations.
is
vital
microorganism
dairy
food
industry
due
its
role
acidification,
flavor
development,
creation
various
products,
including
cheese,
butter,
novelty
this
review
comprehensive
organized
presentation
main
benefits
processes
technological
safety
features
relevant
industry,
probiotic
potential,
ability
compounds
(e.g.,
GABA),
recent
development
research
methods
like
whole
genome
sequencing
(WGS).
Language: Английский
A Novel Wild-Type Lacticaseibacillus paracasei Strain Suitable for the Production of Functional Yoghurt and Ayran Products
Fermentation,
Journal Year:
2025,
Volume and Issue:
11(1), P. 37 - 37
Published: Jan. 17, 2025
Raw
goat
and
ewe’s
milk
samples
were
used
for
the
isolation
of
seven
lactic
acid
bacteria
new
strains.
After
testing
hemolytic
activity
resistance
to
antibiotics,
specific
functional
properties
evaluated;
Lactococcus
lactis
subsp.
FBM_1321
Lacticaseibacillus
paracasei
FBM_1327
strains
resulted
in
highest
cholesterol
assimilation
percentages
ranging
from
28.78
30.56%.
In
addition,
strong
adhesion
capacity
differentiated
Caco-2
cells
(1.77–21.04%)
was
mapped,
lactobacilli
exhibited
antagonistic
against
foodborne
pathogens
compared
lactococci.
The
able
grow
at
low
pH
high
NaCl
concentrations,
conditions
that
prevail
food
systems
(cell
counts
ranged
1.77
8.48
log
CFU/mL
after
exposure
3
5.66
9.52
concentrations
up
8%).
As
a
next
step,
freeze-dried
immobilized
Lc.
on
oat
flakes
preparation
yoghurt
ayran
products.
Cell
loads
strain
remained
stable
both
products
(7.69
CFU/g
8.56
30
days
storage
4
°C)
throughout
their
shelf
life.
No
significant
changes
volatile
profile
noticed,
accepted
by
panel
during
sensory
evaluation.
Language: Английский
Bacteriocin CM175, a new high molecular weight and phage associated protein produced by Pediococcus pentosaceus CM175
International Journal of Biological Macromolecules,
Journal Year:
2024,
Volume and Issue:
283, P. 137584 - 137584
Published: Nov. 12, 2024
Language: Английский
Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses
Frontiers in Industrial Microbiology,
Journal Year:
2024,
Volume and Issue:
2
Published: July 16, 2024
The
microbial
communities
inhabiting
Portuguese
traditional
cheeses
play
a
fundamental
role
in
shaping
their
unique
flavor,
texture,
and
safety
characteristics.
This
comprehensive
review
synthesizes
findings
from
both
conventional
microbiological
studies
advanced
OMICs
analyses
to
provide
deeper
understanding
of
the
microbiota
dynamics
these
cheeses.
We
explore
composition,
diversity,
functional
roles
bacteria,
yeasts,
molds
across
various
Protected
Designation
Origin
(PDO)
cheeses,
highlighting
contributions
cheese
ripening,
flavor
development,
safety.
Additionally,
we
discuss
potential
technologies,
namely
metagenomics,
unraveling
complex
ecosystems
Through
this
integrative
approach,
aim
shed
light
on
intricate
interplay
between
microorganisms
matrices,
unveiling
secrets
behind
rich
heritage
distinctiveness
Language: Английский
Analysis of the cell wall binding domain in bacteriocin-like lysin LysL from Lactococcus lactis LAC460
Archives of Microbiology,
Journal Year:
2024,
Volume and Issue:
206(7)
Published: July 1, 2024
Abstract
Wild-type
Lactococcus
lactis
strain
LAC460
secretes
prophage-encoded
bacteriocin-like
lysin
LysL,
which
kills
some
strains,
but
has
no
lytic
effect
on
the
producer.
LysL
carries
two
N-terminal
enzymatic
active
domains
(EAD),
and
an
unknown
C-terminus
without
homology
to
known
domains.
This
study
aimed
determine
whether
of
a
cell
wall
binding
domain
(CBD)
for
target
specificity
LysL.
The
C-terminal
putative
CBD
region
was
fused
with
His-tagged
green
fluorescent
protein
(HGFPuv).
HGFPuv_CBDlysL
gene
fusion
ligated
into
pASG-IBA4
vector,
introduced
Escherichia
coli
.
produced
purified
affinity
chromatography.
To
analyse
HGFPuv_CBDLysL
cells,
mixed
LysL-sensitive
LysL-resistant
including
LysL-producer
LAC460,
fluorescence
cells
analysed.
As
seen
in
microscope,
decorated
surface
L.
cremoris
MG1614
fluorescence,
whereas
resistant
strains
LM0230
remained
unfluorescent.
plate
reader
confirmed
microscopy
results
detecting
only
from
four
tested
not
11
strains.
Specific
onto
indicates
that
contains
specific
CBD.
In
conclusion,
this
report
presents
experimental
evidence
presence
lactococcal
phage
lysin.
Moreover,
inability
bind
producer
may
partly
explain
host’s
resistance
its
own
prophage
Language: Английский
Heterologous expression and purification of the phage lysin-like bacteriocin LysL from lactococcus lactis LAC460
FEMS Microbiology Letters,
Journal Year:
2024,
Volume and Issue:
371
Published: Jan. 1, 2024
Abstract
The
wild-type
Lactococcus
lactis
strain
LAC460
produces
two
bacteriocin-like
phage
lysins,
LysL
and
LysP.
This
study
aimed
to
produce
secrete
in
various
heterologous
hosts
an
vitro
cell-free
expression
system
for
further
functional
studies.
Initially,
the
lysL
gene
from
L.
was
cloned
into
cremoris
NZ9000
N8
strains,
with
without
usp45
signal
sequence
(SSusp45),
under
a
nisin-inducible
promoter.
Active
primarily
produced
intracellularly
recombinant
N8,
some
secretion
supernatant.
Recombinant
lysed
upon
nisin
induction,
indicating
successful
expression.
However,
fusion
Usp45
peptide
(SPUsp45–LysL)
weakened
activity,
likely
due
incomplete
cleavage
during
secretion.
also
vitro,
analysed
SDS-PAGE,
giving
42-kDa
band.
yield
of
protein
still
low
when
lactococci
or
by
system.
Therefore,
His-tagged
Escherichia
coli
BL21(DE3).
Western
blot
confirmed
intracellular
production
about
44-kDa
E.
coli.
active
then
purified
Ni-NTA
affinity
chromatography
yielding
sufficient
4.34
mg
be
used
future
Language: Английский
Antimicrobial Activity and Genomic Analysis of Lactococcus lactis Strains NRRL B-50571 and NRRL B-50572 Isolated from Artisanal Mexican Cheese for the Assessment of their Biotechnological Potential as Starter Cultures
Food Biotechnology,
Journal Year:
2024,
Volume and Issue:
38(4), P. 416 - 445
Published: Oct. 1, 2024
Language: Английский
Mobile genetic elements: the hidden puppet masters underlying infant gut microbiome assembly?
Microbiome Research Reports,
Journal Year:
2024,
Volume and Issue:
3(4)
Published: Nov. 9, 2024
The
gut
microbiota
is
important
for
healthy
infant
development.
Part
of
the
initial
colonizing
microbial
strains
originate
from
maternal
gut,
and
undergo
a
selective
event,
termed
“colonization
bottleneck”.
While
vertical
mother-to-infant
inheritance
subsequent
colonization
bacteria
have
previously
been
studied,
role
mobile
genetic
elements
(MGEs)
in
assembly
unclear.
In
this
perspective
article,
we
discuss
how
horizontally
vertically
transmitted
phages
conjugative
potentially
roles
through
parasitic
mutualistic
interactions
with
their
bacterial
hosts.
some
these
MGEs
are
likely
to
be
detrimental
host
survival,
other
contexts,
they
may
help
colonize
new
niches,
antagonize
bacteria,
or
protect
themselves
gut.
As
result,
horizontal
transfer
occurs
at
high
rates
contributing
gene
between
affecting
which
can
pass
bottleneck.
We
conclude
by
highlighting
potential
silico
,
vitro
vivo
methodological
approaches
that
could
employed
study
transmission
dynamics
Language: Английский