Stability of autolytic lactococci during starter production and storage in commercial whey-based media

International Dairy Journal

Volumn 16, Issue 3, 2006, Pages 200-206

  Gaudreau, Hélène ^a   Fliss, Ismail ^b   Champagne, Claude P ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b UNIVERSITÉ LAVAL   (Canada)

Author keywords

Lactococcus lactis ssp. cremoris; Milk; pH control; Starters; Strain

Indexed keywords

CELLS; DAIRY PRODUCTS; FERMENTATION; PH EFFECTS; STRAIN;

AUTOLYTIC ACTIVITY; LACTOCOCCUS LACTIS SSP. CREMORIS; MILK; PH CONTROL;

BACTERIA;

LACTOCOCCI; LACTOCOCCUS LACTIS;

EID: 27744597264     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.03.009     Document Type: Article

References (25)

1. R. Bie, and G. Sjostrom Autolytic properties of some lactic acid bacteria used in cheese production. Part 1: Materials and methods Milchwissenschaft 30 1975 653 657
2. R. Bie, and G. Sjostrom Autolytic properties of some lactic acid bacteria used in cheese production. Part 2: Experiments with fluid substrates and cheese Milchwissenschaft 30 1975 739 747
3. C.P. Champagne, M. Piette, and D. Saint-Gelais Characteristics of lactococci cultures produced in commercial media Journal of Industrial Microbiology 15 1995 472 479
4. V.L. Crow, T. Coolbear, P.K. Gopal, F. Martley, L.L. McKay, and H. Reipe The role of autolysis of lactic acid bacteria in the ripening of cheese International Dairy Journal 5 1995 855 875
5. P.G.G.A. de Ruyter, O.P. Kuipers, W.C. Meijer, and W.M. de Vos Food-grade controlled lysis of Lactococcus lactis for accelerated cheese ripening Nature Biotechnology 15 1997 976 979
6. S.M. Deutsch, T. Ferain, J. Delcour, and S. Lortal Lysis of lysogenic strains of Lactobacillus helveticus in Swiss cheeses and first evidence of concomitant Streptococcus thermophilus lysis International Dairy Journal 12 2002 591 600
7. F.A. Exterkate Accumulation of proteinase in the cell wall of Streptococcus cremoris strain AM1 and regulation of its production Archives of Microbiology 120 1979 247 254
8. P.F. Fox, J.M. Wallace, S. Morgan, C.M. Lynch, E.J. Niland, and J. Tobin Acceleration of cheese ripening Antonie van Leeuwenhoek 70 1996 271 279
9. R.J. Harvey Damage to Streptococcus lactis resulting from growth at low pH Journal of Bacteriology 90 1965 1330 1336
10. T. Langsrud, A. Landaas, and H.B. Castberg Autolytic properties of different strains of group N streptococci Milchwissenschaft 42 1987 556 560
11. W.C. Meijer, and J. Hugenholtz Proteolytic enzyme activity in lactococci grown in different preteated milk media Journal of Applied Microbiology 83 1997 139 146
12. L. Mou, J.J. Sullivan, and G.R. Jago Autolysis of Streptococcus cremoris Journal of Dairy Research 43 1976 275 282
13. K. Niskasaari Characteristics of the autolysis of variants of Lactococcus lactis subsp. cremoris Journal of Dairy Research 56 1989 639 649
14. C. O'Donovan, M.G. Wilkinson, T.P. Guinee, and P.F. Fox An investigation into the autolytic properties of three lactococcal strains during cheese ripening International Dairy Journal 6 1996 1149 1165
15. H. Østlie, G. Vegarud, and T. Langsrud Autolysis of dairy propionibacteria in buffer systems Journal of Dairy Science 78 1995 2315 2325
16. H. Østlie, G. Vegarud, and T. Langsrud Autolysis of lactococci: Detection of lytic enzymes by polyacrilamide gel electrophoris and characterization in buffer systems Applied and Environmental Microbiology 61 1995 3598 3603
17. V.S. Packard, and R.E. Ginn Direct microscopic counts for bacteria or somatic cells G.H. Richardson Standard methods for the examination of dairy products 15th ed 1985 American Public Health Association Washington, DC, USA 219 238
18. L.E. Pearce, S.A. Brice, and A.M. Crawford Survival and activity of lactic streptococci following storage at 22°C and 4°C New Zealand Journal of Dairy Science and Technology 4 1973 41 45
19. C.J. Pillidge, P.S.V.S. Rallabhandi, X.Z. Tong, P.K. Gopal, P.C. Farley, and P.A. Sullivan Autolysis of Lactococcus lactis International Dairy Journal 12 2002 133 140
20. H.R. Riepe, C.J. Pillidge, P.K. Gopal, and L.L. McKay Characterization of the highly autolytic Lactococcus lactis subsp. cremoris strains CO and 2250 Applied and Environmental Microbiology 63 1997 3757 3763
21. G.D. Ross Observations on the effect of inoculum pH on the growth and acid production of lactic streptococci in milk The Australian Journal of Dairy Technology, December 1980 147 149
22. C.A. Shearman, K. Jury, and M.J. Gasson Autolytic Lactococcus lactis expressing a lactococcal bacteriophage lysin gene Bio/Technology 10 1992 196 199
23. J. Stadhouders, L.A. Jansen, and G. Hup Preservation of starters and mass production of starter bacteria Netherlands Milk and Dairy Journal 23 1969 182 199
24. G. Vegarud, H.B. Castberg, and T. Langsrud Autolysis of group N streptococci. Effects of media composition modifications and temperature Journal of Dairy Science 66 1983 2294 2302
25. K.J. Yokoi, K. Kawasaki, A. Taketo, and K. Kodaira Characterization of lytic enzyme activities of Lactobacillus gasseri with special reference to autolysis International Journal of Food Microbiology 96 2004 273 279