Intracellular accumulation of trehalose protects Lactococcus lactis from freeze-drying damage and bile toxicity and increases gastric acid resistance

Article Abstract:

Intracellular trehalose accumulation has enabled 100% recovery of freeze-dried viable Lactococcus lactis cells, even in the absence of skim milk, a commonly used but bulky cryoprotectant. Trehalose accumulation is also found to be responsible for resistance to bile as well as increased viability in human gastric juice, but it did not interfere with the therapeutic efficacy of Lactococcus lactis secreting interleukin 10 (IL-10).

Structure, Chemical properties, Gastric acid, Interleukin-10, Report, Trehalose

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Identification, cloning, and characterization of a Lactococcus lactis branched-chain alpha-keto acid decarboxylase involved in flavor formation

Article Abstract:

The identification and cloning of the gene encoding the branched-chain alpha-keto acid decarboxylase (kdcA) responsible for alpha-isocaproic (KICA) conversion in Lactococcus lactis B1157 is described. The enzyme activity is hardly affected by high salinity, and optimal activity is found at pH 6.3, indicating that the enzyme might be active under cheese ripening conditions.

Analysis, Cloning, Amino acids, Amino acid synthesis

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Expression of plant flavor genes in Lactococcus lactis

Article Abstract:

The potential of the application of Lactococcus lactis as a food grade expression platform for the recombinant production of proteins and bioactive compounds from plants is illustrated.

Physiological aspects, Transfer RNA, Bacterial proteins

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