Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben)

Ouadghiri, Mouna; Amar, Mohamed; Vancanneyt, Marc; Swings, Jean

doi:10.1016/j.femsle.2005.08.012

Cited by 67 publications

(49 citation statements)

References 21 publications

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“…Enterococci have been described as part of the microbiota of Moroccan white cheese jben (Ouadghiri et al 2005), and an enterocin L50-producing E. faecium strain has been isolated from the cheese and successfully tested to inhibit L. monocytogenes (Achemchem et al 2005(Achemchem et al , 2006. Similarly, strain 2.5 described in the present study could also be of interest in the biocontrol of L. monocytogenes in traditional fermented dairy foods.…”

Section: Detection Of Bacteriocin Genes and Bacteriocin Purificationmentioning

confidence: 64%

Characterization of a bacteriocin-producing strain of Enterococcus faecalis from cow’s milk used in the production of Moroccan traditional dairy foods

Choho

Abriouel

Omar

et al. 2007

World J Microbiol Biotechnol

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A bacteriocin-producing lactic acid bacterium (strain 2.5) isolated from cow's milk used in cheese production from Northern Morocco was selected for its strong anti-listerial activity. The producer strain was identified as Enterococcus faecalis by molecular methods. Strain 2.5 carried the genetic determinants for the two-peptide enterococcal bacteriocin enterocin 1071, and the active bacteriocin was purified to homogeneity by reversed-phase chromatography from culture broths of the producer strain. Strain 2.5 carried two plasmids (of *7 and 40 kb). Characterization of strain 2.5 at biosafety level indicated that this strain is non-haemolytic, and lacks the genetic determinants for most of the virulence factors described in enterococci (cylB, cylM, gelE, ace and agg) although it carried the genetic determinants cylA, efaAfs as well as determinants for the sex pheromone peptides cpd, cob, and ccf. Strain 2.5 was resistant to tetracycline, rifampicin, and ciprofloxacin, but it was sensitive to penicillin, ampicillin, vancomycin, and teicoplanin. Results from the present study support the potential role of strain 2.5 as an antilisterial agent to be tested in traditional fermented foods.

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Section: Detection Of Bacteriocin Genes and Bacteriocin Purificationmentioning

confidence: 64%

Characterization of a bacteriocin-producing strain of Enterococcus faecalis from cow’s milk used in the production of Moroccan traditional dairy foods

Choho

Abriouel

Omar

et al. 2007

World J Microbiol Biotechnol

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“…DNA arrays for L. lactis strain IL-1403, the first lactococcal strain to be sequenced (6), have recently been used for transcriptome analysis of L. lactis pure cultures (4,19,30,31). However, in most cases, L. lactis lives together with multiple microorganisms such as lactobacilli, corynebacteria, and yeasts (7,11,24,26,28,33,35). It is critical, then, to be able to study its behavior in mixed cultures.…”

mentioning

confidence: 99%

Transcriptome Analysis of Lactococcus lactis in Coculture with Saccharomyces cerevisiae

Maligoy

Mercade

Cocaign‐Bousquet

et al. 2008

Appl Environ Microbiol

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The study of microbial interactions in mixed cultures remains an important conceptual and methodological challenge for which transcriptome analysis could prove to be the essential method for improving our understanding. However, the use of whole-genome DNA chips is often restricted to the pure culture of the species for which the chips were designed. In this study, massive cross-hybridization was observed between the foreign cDNA and the specific Lactococcus lactis DNA chip. A very simple method is proposed to considerably decrease this nonspecific hybridization, consisting of adding the microbial partner's DNA. A correlation was established between the resulting cross-hybridization and the phylogenetic distance between the microbial partners. The response of L. lactis to the presence of Saccharomyces cerevisiae was analyzed during the exponential growth phase in fermentors under defined growth conditions. Although no differences between growth kinetics were observed for the pure and the mixed cultures of L. lactis, the mRNA levels of 158 genes were significantly modified. More particularly, a strong reorientation of pyrimidine metabolism was observed when L. lactis was grown in mixed cultures. These changes in transcript abundance were demonstrated to be regulated by the ethanol produced by the yeast and were confirmed by an independent method (quantitative reverse transcription-PCR).

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“…Moreover, 34.14% of isolates identified as Streptococcus, 24.39% of isolates identified as S. thermophilus, 9.75% of isolates identified as S. equines, and 7.3% of isolates identified as cocci grew at 45 C, with spherical morphology, and were gram positive and catalase negative. In traditional Moroccan soft white cheese, produced in eight different regions in Morocco, a total of 164 lactic acid bacteria were isolated, purified and identified (Ouadghiri et al, 2005). The majority of the strains belonged to the genera Enterococcus (E. durans, E. faecalis, E. faecium and Streptococcus spp.).…”

Section: Discussionmentioning

confidence: 99%

Characterization of thermophilic streptococci isolated from rustic white cheese

Al-Mariri¹,

younes

Sharabi

2013

J. Gen. Appl. Microbiol.

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The thermophilic streptococci are dominant members of the microflora of several types of cheese produced with a natural starter. A total of 205 isolates of thermophilic streptococci were obtained from 70 samples of white cheese which had been collected from producing areas of different regions of Syria during 2009 and 2010. The isolates were cocci gram positive and catalase negative. From these isolates, 120 were identified as Enterococcus spp. including: 72 isolates of E. faecium, 35 isolates of E. fecalis and 13 isolates of E. durans. In addition, 70 isolates were identified as Streptococcus including: 50 isolates of S. thermophilus, and 20 isolates of S. equines. Fifteen isolates of cocci grew at 45°C with spherical morphology, gram positive and catalase negative. The PCR technique could be efficiently used for identifying and typing the thermophilic streptococci.

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Biodiversity of lactic acid bacteria in Moroccan soft white cheese (Jben)

Cited by 67 publications

References 21 publications

Characterization of a bacteriocin-producing strain of Enterococcus faecalis from cow’s milk used in the production of Moroccan traditional dairy foods

Characterization of a bacteriocin-producing strain of Enterococcus faecalis from cow’s milk used in the production of Moroccan traditional dairy foods

Transcriptome Analysis of Lactococcus lactis in Coculture with Saccharomyces cerevisiae

Characterization of thermophilic streptococci isolated from rustic white cheese

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