Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures

Article Abstract:

Researchers have succeeded in creating a strain of Lactobacillus paracasei subsp. paracasei that is highly resistant to lacticin 3147. Lacticin 3147 is a bacteriocin that can be used to inhibit nonstarter lactic acid bacteria in cheese cultures. Thus, the resistant strain will survive during cheese ripening whereas the nonstarter lactic acid bacteria will not.

Research, Production processes, Cheese, Lactobacillus

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An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147

Article Abstract:

Lactococcus lactis subsp. DPC4268 containing the plasmid encoding the bacteriocin lacticin 3147 is an effective starter for the formation of cheddar cheese. L. lactis produces acid and suppresses nisin-producing lactic acid bacteria in manner similar to that of commercially used cheese starting strains. Lacticin 3147 is heat stable specially at low pHs. Lacticin 3147 is not a homolog of nisin as the nisin structural gene probe does not hybridize with L. lactis 3147 DNA.

Usage, Bacteria, Cheddar cheese

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Evaluation of lacticin 3147 and a teat seal containing this bacteriocin for inhibition of mastitis pathogens

Article Abstract:

The effectiveness of a teat seal containing the novel bacteriocin lacticin 3147 in inhibiting mastitis pathogens in vitro was investigated. Molten brain heart infusion agar was seeded with an overnight culture of each streptococcal strain or staphylococcal strain to determine the sensitivity of either strain to lacticin 3147. Results showed that the teat seal displayed excellent antimicrobial activity, indicating the potential of lacticin 3147 to prevent mastitis.

Health aspects, Prevention, Physiological aspects, Lactic acid, Pathogenic microorganisms, Mastitis

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