Genotypic and phenotypic diversity of Lactococcus lactis isolates from Batzos, a Greek PDO raw goat milk cheese

International Journal of Food Microbiology

Volumn 114, Issue 2, 2007, Pages 211-220

  Psoni, L ^a   Kotzamanidis, C ^b   Yiangou, M ^b   Tzanetakis, N ^a   Litopoulou Tzanetaki, E ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Cheese; Genotypic; Heterogeneity; Lactococcus lactis; Phenotypic

Indexed keywords

CYTOSOL AMINOPEPTIDASE; METHANETHIOL; METHIONINE;

ARTICLE; BACILLUS CEREUS; BACTERIAL STRAIN; BACTERIUM ISOLATE; CHEESE; CONTROLLED STUDY; ENTEROCOCCUS FAECALIS; ENZYME ACTIVITY; ENZYME DEGRADATION; FOOD INDUSTRY; GENETIC HETEROGENEITY; GENETIC VARIABILITY; GENOTYPE PHENOTYPE CORRELATION; GREECE; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; MILK; NONHUMAN; PLASMID; POLYMERASE CHAIN REACTION; PULSED FIELD GEL ELECTROPHORESIS; RANDOM AMPLIFIED POLYMORPHIC DNA; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

ANIMALS; CHEESE; CLUSTER ANALYSIS; CONSUMER PRODUCT SAFETY; ELECTROPHORESIS, GEL, PULSED-FIELD; FOOD MICROBIOLOGY; GENOTYPE; GOATS; HUMANS; HYDROGEN-ION CONCENTRATION; LACTOCOCCUS LACTIS; PHENOTYPE; PHYLOGENY; PLASMIDS; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SEASONS; VARIATION (GENETICS);

BACILLUS CEREUS; CAPRA HIRCUS; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; LACTOCOCCUS LACTIS; LISTERIA MONOCYTOGENES; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

EID: 33847332962     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.09.020     Document Type: Article

References (47)

1. Alting A.C., Engels W.J., Schalkwijk S., and Exterkate F.A. Purification and characterization of cystathionine β-lyase from Lactococcus lactis subsp. cremoris B78 and its possible role in flavor development in cheese. Applied and Environmental Microbiology 61 (1995) 4037-4042
2. Anderson D.G., and McKay L.L. Simple and rapid method for isolating large plasmid DNA from lactic streptococci. Applied and Environmental Microbiology 46 (1983) 549-552
3. Andrews A.T. Proteinases in normal bovine milk and their action on caseins. Journal of Dairy Research 50 (1983) 45-55
4. Andrighetto C., Zampese L., and Lombardi A. RAPD-PCR characterization of lactobacilli isolated from artisanal meat plants and traditional fermented sausages of Veneto region (Italy). Letters in Applied Microbiology 33 (2001) 26-30
5. Arizcum C., Barcina Y., and Torre P. Identification and characterisation of proteolytic activivty of Enterococcus spp. isolated from milk and Roncal Idiazabal cheese. International Journal of Food Microbiology 38 (1997) 17-24
6. Ayad E.H.E., Verheul A., Wouters J.T.M., and Smit G. Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins. International Dairy Journal 12 (2002) 145-150
7. Bertozzi L., and Pannari G. Cheeses with Appelation d'Origine Controllee (AOC): factors that affect quality. International Dairy Journal 3 (1993) 297-312
8. Bintsis T., Vafopoulou-Mastrojiannaki A., Litopoulou-Tzanetaki E., and Robinson R.K. Protease, peptidase and esterase activities by lactobacilli and yeasts isolates from Feta cheese brine. Journal of Applied Microbiology 95 1 (2003) 68-77
9. Bouton Y., and Grappin R. Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré. Lait 75 (1995) 31-44
10. Bouton Y., Guyot P., Beuvier E., Tailliez P., and Grappin R. Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening. International Journal of Food Microbiology 76 (2002) 27-38
11. Broome M.C., and Hickey M.W. Peptidase activity of non-starter lactobacilli. The Australian Journal of Dairy Technology 46 (1991) 19-21
12. Church F.C., Swaisgood H.E., Porter D.H., and Catignani G.L. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins. Journal of Dairy Science 66 (1983) 1219-1227
13. Cogan T.M., Barbosa M., Beuvier E., Bianchi-Salvadori B., Cocconcelli P.S., Fernadez I., Gomez J., Gomez R., Kalantzopoulos G., Ledda A., Medina M., Rea M., and Rodriquez E. Characterization of the lactic acid bacteria in artisanal dairy products. Journal of Dairy Research 64 (1997) 409-421
14. Corroler D., Mangin N., Desmasures N., and Gueguen M. An ecological study of lactococci isolated from raw milk in the Camembert cheese registered designation of origin area. Applied and Environmental Microbiology 64 12 (1998) 4729-4735
15. Corroler D., Desmasures N., and Gueguen M. Correlation between polymerase chain reaction analysis of the histidine biosynthesis operon, randomly amplified polymorphic DNA analysis and phenotypic characterization of dairy Lactococcus isolates. Applied Microbiology and Biotechnology 51 (1999) 91-99
16. Delgado S., and Mayo B. Phenotypic and genetic diversity of Lactococcus lactis and Enterococcus spp. Strains isolated from Northern Spain starter-free farmhouse cheeses. International Journal of Food Microbiology 90 (2004) 309-319
17. Desmasures N., Mangin I., Corroler D., and Gueguen M. Characterization of lactococci isolated from milk produced in the Camembert region of Normandy. Journal of Applied Microbiology 85 (1998) 999-1005
18. Efstathiou J.D., and McKay L.L. Plasmids in Streptococcus lactis: evidence that lactose metabolism and proteinase activity are plasmid linked. Applied and Environmental Microbiology 32 (1976) 38-44
19. Elotmani F., Revol-Junelles A.-M., Assobhei O., and Milliere J.-B. Characterization of anti-Listeria monocytogenes bacteriocins from Enterococcus faecalis, Enterococcus faecium, and Lactococcus lactis strains isolated from Raïb, a Moroccan traditional fermented milk. Current Microbiology 44 (2002) 10-17
20. Engels W.J.M., and Visser S. Isolation and comparative characterization of components that contribute to the flavor of different types of cheese. Netherlands Milk and Dairy Journal 48 (1994) 127-140
21. Farber J.M. An introduction to the hows and whys of molecular typing. Journal of Food Protection 59 10 (1996) 1091-1101
22. Forde A., and Fitzgerald G.F. Bacteriophage defence systems in lactic acid bacteria. Antonie van Leeuwenhoek 76 (1999) 89-113
23. Gaya P., Babin M., Medina M., and Nunez M. Diversity among lactococci isolated from ewe's raw milk cheese. Journal of Applied Microbiology 87 (1999) 849-855
24. Giraffa G., Andrighetto C., Antonello C., Gatti M., Lazzi C., Marcazzan G., Lombardi A., and Neviani E. Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin. International Journal of Food Microbiology 91 (2004) 129-139
25. Godon J.J., Delorme C., Ehrlich S.D., and Renault P. Divergence of genomic sequence between Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris. Applied and Environmental Microbiology 58 12 (1992) 4045-4047
26. Jacobsen C., Nielsen V., Hayford A., Moller P., Michaelsen K., Paerregaard A., Sandstrom B., Tvede M., and Jacobsen M. Screening of probiotic activities of forty-seven strains of Lactobacillus spp. by in vitro techniques and evaluation of the colonization ability of five selected strains in humans. Applied and Environmental Microbiology 65 11 (1999) 4949-4956
27. Juillard V., Le Bars D., Kunji E.R.S., Konings W.N., Gripon J.C., and Richard J. Oligopeptides are the main source of nitrogen for Lactococcus lactis during growth in milk. Applied and Environmental Microbiology 61 8 (1995) 3024-3030
28. Kekessy D.A., and Piquet J.D. New method for detecting bacteriocin production. Applied Microbiology 20 (1970) 282-283
29. Kubickova J., and Grosh W. Evaluation of flavour compounds of Camembert cheese. International Dairy Journal 8 (1998) 11-16
30. Maisnier-Patin S., Deschamps N., Tatini S.R., and Richard J. Inhibition of Listeria monocytogenes in Camembert cheese made with a nisin-producing starter. Lait 72 (1992) 249-263
31. Mama V., Hatzikamari M., Lombardi A., Tzanetakis N., and Litopoulou-Tzanetaki E. Lactobacillus paracasei subsp. paracasei heterogeneity: the diversity among strains isolated from traditional Greek cheeses. Italian Journal of Food Science 14 4 (2002) 351-362
32. Mannu L., and Paba A. Genetic diversity of lactococci and enterococci isolated from home-made Pecorino Sardo ewe's milk cheese. Journal of Applied Microbiology 92 (2002) 55-62
33. Mannu L., Paba A., Pes M., and Scintu M.F. Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese. Journal of Applied Microbiology 89 (2000) 191-197
34. Marshall V.M. Inoculated ecosystems in milk environments. Journal of Applied Bacteriology 73 (1991) 127-135
35. Miranda A.G., Singh K.V., and Murray B.E. DNA finger-printing of Enterococcus faecium by pulsed-field gel electrophoresis may be a useful epidemiologic tool. Journal of Clinical Microbiology 29 (1991) 2752-2757
36. Morelli L., Vescovo M., Cocconcelli P.S., and Bottazzi V. Fast and slow milk-coagulating variants of Lactobacillus helveticus HLMI. Canadian Journal of Microbiology 32 (1986) 758-760
37. Perez G., Cardell E., and Zarate V. Technological characterization of lactic acid bacteria from Tenerife cheese. International Journal of Food Science & Technology 38 (2003) 537-546
38. Pot B., Ludwig W., Kesters K., and Schleifer K.-H. Taxonomy of lactic acid bacteria. In: de Vuyst L., and Vandamme E.J. (Eds). Bacteriocins of Lactic Acid Bacteria (1994), Chapman and Hall, Glasgow 13-90
39. Psoni L., Tzanetakis N., and Litopoulou-Tzanetaki E. Microbiological characteristics of Batzos, a traditional Greek cheese from raw goat's milk. Food Microbiology 20 (2003) 575-582
40. Psoni L., Kotzamanides C., Andrighetto C., Lombardi A., Litopoulou-Tzanetaki E., and Tzanetakis N. Genotypic and phenotypic heterogeneity in Enterococcus isolates from Batzos, a raw goat milk cheese. International Journal of Food Microbiology 109 (2006) 109-120
41. Querol A.E., Barrio T., Huerta T., and Ramin D. Molecular monitoring of wine fermentations conducted by active dry yeasts strains. Applied and Environmental Microbiology 58 (1992) 2948-2953
42. Requena T., Pelaez C., and Desmazeaud M.J. Characterization of lactococci and lactobacilli isolated from semi-hard goat's cheese. Journal of Dairy Research 58 (1991) 137-145
43. Salama M., Musafija-Jeknic T., Sandine W.E., and Giovanonni S.J. An ecological study of lactic acid bacteria: isolation of new strains of Lactococcus including Lactococcus lactis subspecies cremoris. Journal of Dairy Science 78 (1995) 1004-1017
44. Sanchez M.M., Delgado T., Alonso L., and Mayo B. Phenotypic and genetic characterization of a selected set of Lactococcus lactis strains isolated from starter-free farmhouse cheese. Food Microbiology 17 (2000) 449-460
45. Schleifer K.H., and Kilper-Bälz. Molecular and chemotaxonomic approaches to the classification of streptococci, enterococci and lactococci: a review. Systematic and Applied Microbiology 10 (1987) 1-9
46. Sharpe E.M., Law B.A., and Phillips B.A. Methanethiol production by coryneform bacteria: strains from dairy and human skin sources and Brevibacterium linens. Journal of General Microbiology 22 (1977) 345-349
47. Tailliez P., Tremblay J., Ehrlich S.D., and Chopin A. Molecular diversity and relationship within Lactococcus lactis, as revealed by randomly amplified polymorphic DNA (RAPD). Systematic and Applied Microbiology 21 (1998) 530-538