Fluorescent method for monitoring cheese starter permeabilization and lysis

Article Abstract:

Research has been conducted on the lysis of the cheese starter bacteria. The fluorescence method of monitoring this lysis via dual staining with the LIVE/DEAD BacLight bacterial visibility kit is described.

Statistical Data Included, Analysis, Fluorescence, Amino acids, Microbiological research

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Glutathione protects Lactococcus lactis against oxidative stress

Article Abstract:

Research demonstrates that Lactococcus lactis subsp. cremoris strain SK11 in their stationary phase exhibit about five-fold increased resistance to hydrogen peroxide stress in the presence of glutathione. Data indicate that glutathione mediated resistance may be due to the activation of glutathione-glutathione peroxidase-glutathione reductase system.

Science & research, Influence, Microbial metabolism, Statistics, Statistics (Data), Glutathione, Enzyme activation, Oxidative stress

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Lysis of Lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese

Article Abstract:

Transposon Tn5276-NI was conjugated with the Lactococcus lactis subsp. cremoris SK110 strain to create a nisin-producing cheese starter. The transconjugant strain was found to induce a more bitter flavor in cheese. An analysis of the sensitivity of induced lysis under various growth conditions revealed differences in the sensitivity of strain SK110 cells and transconjugant SK110::Tn5276-NI cells to temperature-induced lysis. A difference was also observed in the peptidoglycan compositions of the transconjugant and strain SK110.

Cheese, Bacteria, Transposons, Dairy bacteriology

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