Investigation of the relationship between lysogeny and lysis of Lactococcus lactis in cheese using prophage-targeting PCR

Article Abstract:

The relationship between lysis and lysogeny in Lactococcus lactis in cheese has been studied using prophage-targeting PCR. Findings indicate the contribution of prophage to starter cell lysis and the potential of PCR as a useful starting screen to assess strains for the important industrial trait, the lytic behavior of lactococcal starter strains, which significantly correlates with the presence of prophage sequences.

Ireland, Physiological aspects, Enzymes, Polymerase chain reaction, Dairy bacteriology, Lysogeny

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Naturally occurring lactococcal plasmid pAH90 links bacteriophage resistance and mobility functions to a food-grade selectable marker

Article Abstract:

Researchers describe a bacteriophage resistance plasmid that could be used to improve bacterial strains used in industrial dairy fermentations. It coes for phage defense systems and can be linked to a food-grade marker on a lactococci replicon.

Industrial microorganisms

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Design of a phage-insensitive lactococcal dairy starter via sequential transfer of naturally occurring conjugative plasmids

Article Abstract:

The plasmid-free Lactococcus lactis subsp. cremoris MG1614 is highly sensitive to bacteriophages and does not have fermenting (Lac) and primary casein degrading (Prt) abilities. This strain was used with food grade gene transfer systems to sequentially superimpose various phage resistance mechanisms. The introduction of pLP712, which encodes Lac and Prt, into these hosts, which have plasmids encoding adsorption inhibition, restriction modification, and abortive infection, produced a phage-resistant strain which was successfully used as a single-strain starter for cheddar cheese production.

Production processes, Bacteriophages

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