LYSIS OF LACTOCOCCUS-LACTIS SUBSP CREMORIS SK110 AND ITS NISIN-IMMUNETRANSCONJUGANT IN RELATION TO FLAVOR DEVELOPMENT IN CHEESE

Authors
MEIJER W VANDEBUNT B TWIGT M DEJONGE B SMIT G HUGENHOLTZ J
Citation
W. Meijer et al., LYSIS OF LACTOCOCCUS-LACTIS SUBSP CREMORIS SK110 AND ITS NISIN-IMMUNETRANSCONJUGANT IN RELATION TO FLAVOR DEVELOPMENT IN CHEESE, Applied and environmental microbiology, 64(5), 1998, pp. 1950-1953
Citations number
23
Categorie Soggetti
Microbiology,"Biothechnology & Applied Migrobiology
Journal title
Applied and environmental microbiology → ACNP
ISSN journal
00992240
Volume
64
Issue
5
Year of publication
1998
Pages
1950 - 1953
Database
ISI
SICI code
0099-2240(1998)64:5<1950:LOLSCS>2.0.ZU;2-L
Abstract
To develop a nisin-producing cheese starter, Lactococcus lactis subsp. cremoris SK110 was conjugated with transposon Tn5276-NI, which codes for nisin immunity but not for nisin production. Cheese made with tran sconjugant SK110::Tn5276-Nl as the starter was bitter. The muropeptide of the transconjugant contained a significantly greater amount of tet rapeptides than the muropeptide of strain SK110, which could have decr eased the susceptibility of the cells to lysis and thereby the release of intracellular debittering enzymes.