Discrepancies between the phenotypic and genotypic characterization of Lactococcus lactis cheese isolates

Letters in Applied Microbiology

Volumn 43, Issue 6, 2006, Pages 637-644

  De La Plaza, M ^a   Rodriguez A ^a   Fernandez De Palencia P ^a   Martinez Cuesta M C ^a   Pelaez C ^a   Requena, T ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Amino acid catabolism; Genotype; Lactococcus lactis; Phenotype; Plasmid; RAPD; Wild strains

Indexed keywords

DNA; GENE ENCODING; POLYMERASE CHAIN REACTION;

AMINO ACID CATABOLISM; AMINO-ACIDS; DECARBOXYLASES; GENOTYPE; LACTOCOCCUS LACTIS; PHENOTYPE; PHENOTYPIC DIFFERENCES; PLASMID; RANDOMLY AMPLIFIED POLYMORPHIC DNA; WILD STRAIN;

AMINO ACIDS;

2 OXOISOVALERATE DEHYDROGENASE (LIPOAMIDE); AMINOTRANSFERASE;

BACTERIA; DAIRY PRODUCTS; DNA; ENZYMES; GENES; GENETIC ENGINEERING;

BACTERIUM; DNA; ENZYME ACTIVITY; GENOTYPE; PHENOTYPE; POLYMERASE CHAIN REACTION;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; BACTERIUM ISOLATION; CHEESE; DNA FINGERPRINTING; ENZYME ACTIVITY; GENETIC VARIABILITY; LACTOCOCCUS LACTIS; NONHUMAN; PHENOTYPIC VARIATION; PLASMID; POLYMERASE CHAIN REACTION; PROTEIN EXPRESSION; RANDOM AMPLIFIED POLYMORPHIC DNA; SPECIES COMPARISON; STRAIN DIFFERENCE;

LACTOCOCCUS LACTIS;

EID: 33750723133     PISSN: 02668254     EISSN: 1472765X     Source Type: Journal    
DOI: 10.1111/j.1472-765X.2006.02012.x     Document Type: Article

References (36)

1. Amárita, F., Requena, T., Taborda, G., Amigo, L. and Peláez, C. (2001a) Lactobacillus casei and Lactobacillus plantarum initiate catabolism by transamination. J Appl Microbiol 90, 971-978.
2. Amárita, F., Fernández-Esplá, D., Requena, T. and Peláez, C. (2001b) Conversion of methionine to methional by Lactococcus lactis. FEMS Microbiol Lett 204, 189-195.
3. Amárita, F., de la Plaza, M., Fernández de Palencia, P., Requena, T. and Peláez, C. (2006) Cooperation between wild lactococcal strains for cheese aroma formation. Food Chem 94, 240-246.
4. Ayad, E.H.E., Verheul, A., de Jong, C., Wouters, J.T.M. and Smit, G. (1999) Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin. Int Dairy J 9, 725-735.
5. Ayad, E.H.E., Verheul, A., Engels, W.J.M., Wouters, J.T.M. and Smit, G. (2001) Enhanced flavour formation by combination of selected lactococci from industrial and artisanal origin with focus on completion of a metabolic pathway. J Appl Microbiol 90, 59-67.
6. Ballesteros, C., Poveda, J.M., González-Viñas, M.A. and Cabezas, L. (2006) Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses. Food Control 17, 249-255.
7. Bounaix, S., Benachour, A. and Novel, G. (1996) Presence of lactose genes and insertion sequences in plasmids of minor species of the genus Lactococcus. Appl Environ Microbiol 62, 1112-1115.
8. Centeno, J.A., Tomillo, F.J., Fernández-García, E., Gaya, P. and Núñez, M. (2002) Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese. J Dairy Sci 85, 3164-3172.
9. Chang, A.K., Nixon, P.F. and Duggleby, R.G. (1999) Aspartate-27 and glutamate-473 are involved in catalysis by Zymomonas mobilis pyruvate decarboxylase. Biochem J 339, 255-260.
10. Chang, A.K., Nixon, P.F. and Duggleby, R.G. (2000) Effects of deletions at the carboxyl terminus of Zymomonas mobilis pyruvate decarboxylase on the kinetic properties and substrate specificity. Biochemistry-US 39, 9430-9437.
11. Church, F.C., Swaissgood, H.E., Porter, D.H. and Catignani, G.L. (1983) Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J Dairy Sci 66, 1219-1227.
12. Cogan, T.M., Barbosa, M., Beuvier, E., Bianchi-Salvadori, B., Cocconcelli, P.S., Fernandes, I., Gómez, J., Gómez, R. et al. (1997) Characterization of the lactic acid bacteria in artisanal dairy products. J Dairy Res 64, 409-421.
13. Delgado, S. and Mayo, B. (2004) Phenotypic and genetic diversity of Lactococcus lactis and Enterococcus spp. Strains isolated from Northern Spain starter-free farmhouse cheeses. Int J Food Microbiol 90, 309-319.
14. Desmasures, N., Manguin, I., Corroler, D. and Guéguen, M. (1998) Characterization of lactococci isolated from milk produced in the Camembert region of Normandy. J Appl Microbiol 85, 999-1005.
15. Duthoit, F., Callon, C., Tessier, L. and Montel, M.C. (2005) Relationships between sensorial characteristics and microbial dynamics in 'registered designation of origin' Salers cheese. Int J Food Microbiol 103, 259-270.
16. Fernández de Palencia, P., de la Plaza, M., Amárita, F., Requena, T. and Peláez, C. (2006) Diversity of amino acid converting enzymes in wild lactic acid bacteria. Enzyme Microb Technol 38, 88-93.
17. Fontecha, J., Pelaéz, C., Júarez, M., Requena, T, Gómez, C. and Ramos, M. (1990) Biochemical and microbiological characteristics of artisanal hard goat's cheese. J Dairy Sci 73, 1150-1157.
18. García-Quintáns, N., Magni, C., de Mendoza, D. and López, P. (1998) The citrate transport system of Lactococcus lactis subsp. lactis biovar diacetylactis is induced by acid stress. Appl Environ Microbiol 64, 850-857.
19. Grappin, R. and Beuvier, E. (1997) Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. Int Dairy J 7, 751-761.
20. Guédon, E., Sperandio, B.C., Pons, M., Ehrlich, S.D. and Renault, P. (2005) Overall control of nitrogen metabolism in Lactococcus lactis by CodY, and possible models for CodY regulation in Firmicutes. Microbiology 151, 3895-3909.
21. Huang, C.Y., Chang, A.K., Nixon, P.F. and Duggleby, R.G. (2001) Site-directed mutagenesis of the ionizable groups in the active site of Zymomonas mobilis pyruvate decarboxylase - effect on activity and pH dependence. Eur J Biochem 268, 3558-3565.
22. Huey, B. and Hall, J. (1989) Hypervariable DNA fingerprinting in Escherichia coli - minisatellite probe from bacteriophage-M13. J Bacteriol 171, 2528-2532.
23. Manguin, I., Corroler, D., Reinhardt, A. and Gueguen, M. (1999) Genetic diversity among dairy lactococcal strains investigated by polymerase chain reaction with three arbitrary primers. J Appl Microbiol 86, 514-520.
24. Mannu, L., Paba, A., Pes, M. and Scintu, M.F. (2000) Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese. J Appl Microbiol 89, 191-197.
25. Morales, P., Fernández-García, E., Gaya, P. and Núñez, M. (2003) Formation of volatile compounds by wild Lactococus lactis strains isolated from raw ewe's milk cheese. Int Dairy J 13, 201-209.
26. Pitcher, D.G., Saunders, N.A. and Owen, R.J. (1989) Rapid extraction of bacterial genomic DNA with guanidium thiocyanate. Lett Appl Microbiol 8, 151-156.
27. de la Plaza, M., Fernández de Palencia, P., Peláez, C. and Requena, T. (2004) Biochemical and molecular characterization of α-ketoisovalerate decarboxylase, an enzyme involved in the formation of aldehydes from amino acids by Lactococcus lactis. FEMS Microbiol Lett 238, 367-374.
28. Pohl, M., Siegert, P., Mesch, K., Bruhn, H. and Grotzinger, J. (1998) Active site mutants of pyruvate decarboxylase from Zymomonas mobilis - a site-directed mutagenesis study of L112, I472, I476, E473 and N482. Eur J Biochem 257, 538-546.
29. Requena, T. and McKay, L.L. (1993) Plasmid profiles and relationship to lactose utilization/proteinase activity in a lactococcal strain isolated from semi-hard natural cheese. Milchwissenschaft 48, 264-268.
30. Rodas, A.M., Ferrer, S. and Pardo, I. (2005) Polyphasic study of wine Lactobacillus strains: taxonomic implications. Int J Syst Evol Microbiol 55, 197-207.
31. Sánchez, M.M., Delgado, T., Alonso, L. and Mayo, B. (2000) Phenotypic and genetic characterization of a selected set of Lactococcus lactis strains isolated from a starter-free farm-house cheese. Food Microbiol 17, 449-460.
32. Siezen, R.J., Renckens, B., van Swam, I., Peters, S., van Kranenburg, R., Kleerebezem, M. and de Vos, W.M. (2005) Complete sequences of four plasmids of Lactococcus lactis subsp cremoris SK11 reveal extensive adaptation to the dairy environment. Appl Environ Microbiol 71, 8371-8382.
33. Smit, B.A., Engels, W.J.M., Wouters, J.T.M. and Smit, G. (2004) Diversity of L- leucine catabolism in various microorganisms involved in dairy fermentations, and identification of the rate-controlling step in the formation of the potent flavour component 3-methylbutanal. Appl Microbiol Biotechnol 64, 396-402.
34. Smit, B.A., Vlieg, J.E.T.V., Engels, W.J.M., Meijer, L., Wouters, J.T.M. and Smit, G. (2005) Identification, cloning, and characterization of a Lactococcus lactis branched-chain alpha-keto acid decarboxylase involved in flavor formation. Appl Environ Microbiol 71, 303-311.
35. + variants of N-streptococci and their mixtures - phage sensitivity, proteolysis and flavor development during ripening. Neth Milk Dairy J 42, 183-193.
36. Temmerman, R., Huys, G. and Swings, J. (2004) Identification of lactic acid bacteria: culture-dependent and culture-independent methods. Trends Food Sci Technol 15, 348-359.