Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses

Christiansen, P. L.; Petersen, Marianne H.; Kask, S.; Møller, Peter Lange; Nielsen, E. Steemann; Vogensen, Finn K.; Ardö, Ylva

doi:10.1016/j.idairyj.2004.07.022

Cited by 29 publications

(22 citation statements)

References 21 publications

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“…Most studies in which clostridia were isolated from silage were directed at problems with late blowing of cheese (Garde et al 2011). Bacteriocin-producing LAB strains, such as Lactobacillus paracasei complex and Lactococcus lactis IFPL 3593, have been screened for control of late blowing of cheese by their ability to inhibit the growth of clostridia (Christiansen et al 2005;Carmen Martinez-Cuesta et al 2010). Similarly, in future research, we hope that LAB strains with antimicrobial activity against C. perfringens, C. sporogenes, C. ghonii and C. sartagoforme can be screened and used as inoculants to improve alfalfa silage quality by suppressing the clostridial fermentation.…”

Section: Discussionmentioning

confidence: 99%

The effect of cultivar, wilting and storage period on fermentation and the clostridial community of alfalfa silage

Zheng

Niu

Zuo

et al. 2017

Italian Journal of Animal Science

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The objective of this study was to gain deeper insights into chemical transformations and the clostridial community dynamics during the ensiling of alfalfa. A factorial experiment was conducted with four alfalfa cultivars [Sanditi (A1), AC Caribou (A2), WL319HQ (A3) and 4030 (A4)] Â three wilting durations [0 h (direct-cut), 2 h and 4 h] Â three storage periods (14, 28 and 56 days). The clostridial community was examined using denaturing gradient gel electrophoresis. High butyric acid and ammonia nitrogen (NH 3 -N) contents and clostridia numbers were observed in direct-cut silage, with higher values observed in A4 than in the other three cultivars. However, butyric acid and NH 3 -N contents and clostridia numbers decreased with wilting regardless of the cultivar. Although Clostridium ghonii and Clostridium sartagoforme were common to all direct-cut and wilted silages, bands for these species were faint. Differences in the appearing time of these species were observed, bands for C. ghonii were found after 14 and 28 days of ensiling, while those for C. sartagoforme were only found after 56 days. In addition, in direct-cut silage, distinct bands for Clostridium perfringens were detected in A1, A2 and A3, while those for Clostridium sporogenes were detected in A4. The inactive spores of clostridia could be observed in 4-h wilted silage as no butyric acid was detected. It was concluded that the enhanced clostridial fermentation of direct-cut silage was attributed mainly to C. perfringens and C. sporogenes, while C. ghonii and C. sartagoforme were involved in the restricted clostridial fermentation of 2-h wilted silage. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 99%

The effect of cultivar, wilting and storage period on fermentation and the clostridial community of alfalfa silage

Zheng

Niu

Zuo

et al. 2017

Italian Journal of Animal Science

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“…isolates from cheese has been studied by PFGE. Christiansen et al (2005) typed 19 Clostridium spp. isolates from LBD cheeses by PFGE, but the genetic diversity was not discussed.…”

Section: Pfge Profiles Of C Sporogenesmentioning

confidence: 99%

“…Regarding the genus Clostridium, there are very few studies on PFGE typing of dairy-related isolates, since the majority of PFGE studies have been focused on pathogenic species such as C. difficile (Alonso et al, 2005), C. botulinum (Hielm, Björkroth, Hyytiä, & Korkeala, 1998a) and C. perfringens (Chalmers et al, 2008). PFGE protocols have been applied to Clostridium isolates from milk (Ingham, Hassler, Tsai, & Ingham, 1998) and cheese (Christiansen et al, 2005), but the genetic diversity among isolates was not discussed and some were untypable by the PFGE method used. On the other hand, Stolle, Sperner, Schalch, and Eisgruber (2001) used a short and a long PFGE protocol for the analysis of isolates belonging to different Clostridium species, among them C. beijerinckii, C. butyricum, C. sporogenes and C. tyrobutyricum.…”

Section: Introductionmentioning

confidence: 99%

Enhanced PFGE protocol to study the genomic diversity of Clostridium spp. isolated from Manchego cheeses with late blowing defect

et al. 2012

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“…lactis (biovar diacetylactis) or Leuconostoc strains [21], non-starter LAB (NSLAB) entering the production process via the milk, the cheese-making equipment and/or the production environment also play an important role in aroma and flavor formation during cheese ripening [8]. The NSLAB population in Dutch-type cheeses is generally dominated by lactobacilli, in particular Lactobacillus paracasei, although members of other LAB genera such as Leuconostoc, Pediococcus and Enterococcus may also occur [3,15]. Because NSLAB gradually outcompete the starter to become the dominant microflora in the ripened cheese [8], both the qualitative and quantitative composition of the NSLAB community are considered to play an important role in the development of the sensorial cheese characteristics.…”

Section: Introductionmentioning

confidence: 99%

Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheeses

Hoorde

Vandamme

Huys

2008

Dairy Sci. Technol.

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-A polyphasic approach was used to evaluate the diversity and persistence of lactic acid bacteria (LAB) strains during the production and ripening of two Flemish artisanal raw milk Goudatype cheeses, Bellie and Dulses. During two consecutive productions with a one-month interval, samples of milk, starter, curd and cheese at various ripening times were sampled for conventional culturing using four different selective media. The resulting set of 734 isolates was identified using (GTG) 5 -PCR fingerprinting and sequence analysis of the 16S rRNA and pheS genes. Isolated LAB mainly consisted of Lactobacillus paracasei, Lactococcus lactis subsp. lactis, Lactobacillus plantarum, Pediococcus pentosaceus, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus curvatus, Enterococcus faecalis, Enterococcus durans and Lactobacillus perolens. A combined typing approach including (GTG) 5 -PCR and amplified fragment length polymorphism (AFLP) analysis revealed the presence of a Lc. lactis subsp. lactis isolate of the starter in ripened cheese at eight weeks and the persistence of several other LAB strains throughout the two successive production batches. Possibly, a number of these strains are autochthonous members of the microbial cheese production environment that play an important role in the development of the sensory properties of the cheese.

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Anticlostridial activity of Lactobacillus isolated from semi-hard cheeses

Cited by 29 publications

References 21 publications

The effect of cultivar, wilting and storage period on fermentation and the clostridial community of alfalfa silage

The effect of cultivar, wilting and storage period on fermentation and the clostridial community of alfalfa silage

Enhanced PFGE protocol to study the genomic diversity of Clostridium spp. isolated from Manchego cheeses with late blowing defect

Molecular identification and typing of lactic acid bacteria associated with the production of two artisanal raw milk cheeses

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