Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese

International Dairy Journal

Volumn 10, Issue 1-2, 2000, Pages 17-23

  Williams, Alan G ^a   Withers, Susan E ^a   Banks, Jean M ^a  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Cheddar cheese; Energy substrates; Non starter lactobacilli; NSLAB

Indexed keywords

2 OXOGLUTARIC ACID; CARBON; CATABOLISM; CHEDDAR CHEESE; CHEESEMAKING; CITRIC ACID; CURD; ENERGY RESOURCE; GALACTOSE; GLUCOSE METABOLISM; LACTIC ACID; LACTOSE; N ACETYLGALACTOSAMINE; NONSTARTER CULTURE; RIBOSE; SIALIC ACID; STRAIN DIFFERENCE; TETRAZOLIUM;

LACTOBACILLUS; WEISSELLA;

EID: 0033870446     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00027-3     Document Type: Article

References (30)

1. Bochner B.R. Sleuthing out bacterial identities. Nature. 339:1989;157-158.
2. Bochner B.R., Savageau M.A. Generalized indicator plate for genetic, metabolic and taxonomic studies with microorganisms. Applied and Environmental Microbiology. 33:1977;434-444.
3. Broome M.C., Krause D.A., Hickey M.W. The isolation and characterization of lactobacilli from Cheddar cheese. Australian Journal of Dairy Technology. 45:1990;60-66.
4. Cantoni C., Molna M.R. Investigations on the glycerol metabolism of lactobacilli. Journal of Applied Bacteriology. 30:1967;197-205.
5. Davis J.G. Studies in Cheddar cheese. IV. Observations on the lactic flora of Cheddar cheese made from clean milk. Journal of Dairy Research. 6:1935;175-190.
6. De Figueroa R.M., Benito de Cárdenas I.L., Sesma F., Alvarez F., de Ruiz Holgado A.P., Oliver G. Inducible transport of citrate in Lactobacillus rhamnosus ATCC 7469. Journal of Applied Bacteriology. 81:1996;348-354.
7. Fitzsimons N.A., Condon S., Cogan T.M., Beresford T. Identification of strains of Lactobacillus in Cheddar cheese using randomly amplified polymorphic DNA. Irish Journal of Agricultural and Food Research. 35:1996;222-223.
8. Folkertsma B., Fox P.F., McSweeney P.L.H. Accelerated ripening of Cheddar cheese at elevated temperatures. International Dairy Journal. 6:1996;1117-1134.
9. Fox P.F., McSweeney P.L.H., Lynch C.M. Significance of non-starter lactic acid bacteria in Cheddar cheese. Australian Journal of Dairy Technology. 53:1998;83-88.
10. Fryer T.F. Utilisation of citrate by lactobacilli isolated from dairy products. Journal of Dairy Research. 37:1970;9-15.
11. Garland J.L. Analysis and interpretation of community-level physiological profiles in microbial ecology. FEMS Microbiology Ecology. 24:1997;289-300.
12. Hugenholtz J. Citrate metabolism in lactic acid bacteria. FEMS Microbiology Reviews. 12:1993;165-178.
13. Jordan K.N., Cogan T.M. Identification and growth of non-starter lactic acid bacteria in Irish Cheddar cheese. Irish Journal of Agricultural and Food Research. 32:1993;47-55.
14. Kempler G.M., McKay L.L. Improved medium for detection of citrate-fermenting Streptococcus lactis subsp. diacetylactis. Applied and Environmental Microbiology. 39:1980;926-927.
15. Kennes C., Dubourguier H.C., Albagnac G., Nyns E.J. Citrate metabolism by Lactobacillus plantarum isolated from orange juice. Journal of Applied Bacteriology. 70:1991;380-384.
16. Lane C.N., Fox P.F., Walsh E.M., Folkertsma B., McSweeney P.L.H. Effect of compositional and environmental factors on the growth of indigenous bacteria in Cheddar cheese. Lait. 77:1997;561-573.
17. Lindgren S.E., Axelsson L.T., McFeeters R.F. Anaerobic L-lactate degradation by Lactobacillus plantarum. FEMS Microbiology Letters. 66:1990;209-214.
18. London J. Uncommon pathways of metabolism among lactic acid bacteria. FEMS Microbiology Reviews. 87:1990;103-112.
19. Martley F.G., Crow V.L. Interactions between non-starter microorganisms during cheese manufacture and ripening. International Dairy Journal. 3:1993;461-483.
20. Palles T., Beresford T., Condon S., Cogan T.M. Citrate metabolism in Lactobacillus casei and Lactobacillus plantarum. Journal of Applied Microbiology. 85:1998;147-154.
21. Peterson S.D., Marshall R.T. Nonstarter lactobacilli in Cheddar cheese. a review Journal of Dairy Science. 73:1990;1395-1410.
22. Peterson S.D., Marshall R.T., Heymann H. Peptidase profiling of lactobacilli associated with Cheddar cheese and its application to identification and selection of strains for cheese ripening studies. Journal of Dairy Science. 73:1990;1454-1464.
23. Smalla K., Wachtesdorf U., Hemer H., Liu W.-T., Forney L. Analysis of Biolog GN substrate utilization patterns by microbial communities. Applied and Environmental Microbiology. 64:1998;1220-1225.
24. Thomas T.D. Oxidative activity of bacteria from Cheddar cheese. New Zealand Journal of Dairy Science and Technology. 21:1986;37-47.
25. Thomas T.D. Cannibalism among bacteria found in cheese. New Zealand Journal of Dairy Science and Technology. 22:1987;215-219.
26. 1H-NMR study of three oligosaccharides isolated from cow κ-casein. Biochimica et Biophysica Acta. 123:1980;295-300.
27. Waldron, D. S. (1997). Effect of lactose concentration on the quality of Cheddar cheese. MSc thesis. National University of Ireland, Cork.
28. Williams A.G., Banks J.M. Proteolytic and other hydrolytic enzyme activities in non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese manufactured in the United Kingdom. International Dairy Journal. 7:1997;763-774.
29. Williams A.G., Felipe X., Banks J.M. Aminopeptidase and dipeptidyl peptidase activity of Lactobacillus spp. and non-starter lactic acid bacteria (NSLAB) isolated from Cheddar cheese. International Dairy Journal. 8:1998;255-266.
30. Yvon M., Therouin S., Rijnen L., Fromentier D., Gripon J.C. An aminotransferase from Lactococcus lactis initiates conversion of amino acids to cheese flavour compounds. Applied and Environmental Microbiology. 63:1997;414-419.