Heterogeneity of Lactobacillus plantarum isolates from feta cheese throughout ripening

Journal of Applied Microbiology

Volumn 88, Issue 6, 2000, Pages 1056-1064

  Xanthopoulos, V ^a   Hatzikamari, M ^a   Adamidis, T ^a   Tsakalidou, E ^b   Tzanetakis, N ^a   Litopoulou Tzanetaki, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

DNA;

CELL-FREE EXTRACTS; FETA CHEESE; LACTOBACILLUS PLANTARUM; PLASMID PROFILE; PROPERTY; PROTEIN PROFILES; PROTEOLYTIC ACTIVITIES;

BACILLI;

ARTICLE; BACTERIAL METABOLISM; BACTERIUM ISOLATION; BILE; CHEESE; LACTOBACILLUS PLANTARUM; NONHUMAN; PH; PROTEIN DEGRADATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; POSIBACTERIA;

EID: 0034118559     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2000.01056.x     Document Type: Article

References (30)

1. Anderson, D.G. and McKay, L.L. (1983) Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Applied and Environmental Microbiology 46, 549-552.
2. Bottazzi, V. (1962) Il potere proteolytico dei lactobacilli e il processo di maturazione dei formaggi. Latte 36, 597-603.
3. Chapman, H.R. and Sharpe, M.E. (1981) Microbiology of cheese. In Dairy Microbiology ed. Robinson, R.K. London: Applied Science Publishers.
4. Church, F.C., Swaisgood, H.E., Portier, D.H. and Catignani, G.L. (1983) Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science 66, 1219-1227.
5. de Giori, G.S., de Valdez, G.F., de Ruiz Holgado, A.P. and Oliver, G. (1985) Effect of pH and temperature on the proteolytic activity of lactic acid bacteria. Journal of Dairy Science 68, 2160-2164.
6. El-Soda, M., Fatallah, S., Ezzat, N., Desmazeaud, M.J. and Abou-Donia, S. (1986a) The proteolytic and lipolytic activities of lactobacilli. I. Detection of the esterase system of Lactobacillus casei, Lactobacillus plantarum, Lactobacillus brevis and Lactobacillus fermentum. Science des Aliments 6, 545-557.
7. El-Soda, M., Desmazeaud, M.J., Le Bars, D. and Zedvaco, C. (1986b) Cell wall associated proteinases in Lactobacillus casei and Lactobacillus plantarum. Journal of Food Protection 49, 361-365.
8. Fleming, H.P., McFeeters, R.F. and Daeschel, M.A. (1985) The lactobacilli, pediococci and leuconostocs: vegetable products. In Bacterial Starter Cultures for Foods ed. Gilliland, S.E. pp. 97-118. Florida: CRC Press.
9. Fontina, M.G., Nicastro, G., Carminati, D., Neviani, E. and Manachini, P.L. (1998) Lactobacillus helveticus heterogeneity in natural cheese starters: the diversity in phenotypic characteristics. Journal of Applied Microbiology 84, 72-80.
10. Fox, P.F. (1989) Proteolysis during cheese manufacture and ripening. Journal of Dairy Science 72, 1379-1400.
11. Hill, H.A. and Hill, J.E. (1986) The value of plasmid profiling in monitoring Lactobacillus plantarum in silage fermentations. Current Microbiology 13, 91-94.
12. Hugas, M., Carriga, M., Aymerick, T. and Monfort, J.M. (1993) Biochemical characterization of lactobacilli from dry fermented sausages. International Journal of Food Microbiology 18, 107-113.
13. Kandler, O. and Weiss, N. (1986) Genus Lactobacillus. In Bergey's Manual of Systematic Bacteriology ed. Sneath, P.A., Mair, N.S., Sharpe, M.E. and Holt, J.G. pp. 1208-1234. Baltimore: Williams & Wilkins.
14. Khalid, N.M. and Marth, E.H. (1990) Proteolytic activity by strains of Lactobacillus plantarum and Lactobacillus casei. Journal of Dairy Science 73, 3068-3076.
15. Laemmli, U.K. (1970) Cleavage of structural protein during the assembly of the head of bacteriophage T4. Nature 227, 680-685.
16. Law, B.A. and Kostad, J. (1983) Proteolytic system in lactic acid bacteria. Antonie Van Leeuwenhoek 49, 225-245.
17. Litopoulou-Tzanetaki, E. and Tzanetakis, N. (1992) Microbiological study of white-brined cheese made from raw goat milk. Food Microbiology 9, 13-19.
18. Mayo, B., Gonzalez, B., Arca, P. and Suarez, J.E. (1994) Cloning and expression of the plasmid encoded β-galactosidase gene from a Lactobacillus plantarum strain of dairy origin. FEMS Microbiology Letters 122, 145-152.
19. Mayo, B., Hardisson, C. and Brana, A.F. (1989) Selected characteristics of several strains by Lactobacillus plantarum. Microbiologia SEM 5, 105-122.
20. McKay, L. (1985) Roles of plasmids in starter cultures. In Bacterial Starter Cultures for Foods ed. Gilliland, S.E. Florida: C.R.C. Press.
21. Pot, B., Vandamme, P. and Kesrters, K. (1993) Analysis of electrophoretic whole organism protein fingerprints. In Chemical Methods in Prokaryotic Systematics ed. Goodfellow, M. and O'Donnell, A.G. pp. 493-521. Chichester: Wiley.
22. Ruiz-Barba, J.L., Piard, J.C. and Jimenez-Diaz, R. (1991) Plasmid profiles and curing of plasmids in Lactobacillus plantarum strains isolated from green olive fermentations. Journal of Applied Bacteriology 71, 417-421.
23. Sharpe, M.E. (1981) The genus Lactobacillus. In The Procaryotes, Vol II. ed. Stan, M.P., Stolp, H., Truper, H.G., Balonis, J.A. and Schleger, H.G. pp. 1614-1630. New York: Springer-Verlag.
24. Sharpe, M.E. and Fryer, T.F. (1965) Media for lactic acid bacteria. Laboratory Practice 14, 697-701.
25. Thomas, T.D. (1987) Cannibalism among bacteria found in cheese. New Zealand Journal of Dairy Science and Technology 22, 215-219.
26. Turner, K.W., Lawrence, R.C. and Lelievre, J. (1986) A microbiological specification for milk for aseptic cheese making. New Zealand Journal of Dairy Science and Technology 21, 249-254.
27. Tzanetakis, N. and Litopoulou-Tzanetaki, E. (1992) Changes in numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewe's milk. Journal of Dairy Science 75, 1389-1393.
28. Tzanetakis, N. (1990) Microbiological and physicochemical characteristics of two traditional Greek cheeses. Microbiologie Aliments Nutrition 8, 281-288.
29. Tzanetakis, N., Litopoulou-Tzanetaki, E. and Manolkidis, K. (1987) Microbiology of Kopanisti, a traditional Greek cheese. Food Microbiology 4, 251-256.
30. Ztaliou, I., Tsakalidou, E., Tzanetakis, N. and Kalantzopoulos, G. (1996) Lactobacillus plantarum strains isolated from traditional Greek cheese. Taxonomic characterization and screening for enzyme activities. Lait 76, 209-216.