Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS‐PAGE protein fingerprinting as screening method

Abstract

Cell‐free extracts from 157 Lactococcus lactis strains isolated from Artisan cheese were screened by protein fingerprinting previous to their technological characterisation. The strains were classified according to their electrophoretic patterns into five groups. A set of strains representing the different clusters were selected to study their acidifying activity in milk. Time and rate feature points, as well as the shape of the acidification curves, resulted in six different fermentation kinetics, mostly consistent with the electrophoretic groups. Thus, selection of native strains as starter cultures based on their acidifying activity could be optimised by protein fingerprinting.

Biodiversity of wild Lactococcus lactis and their geo-spatial relationship with the environment

“…lactis subsp. lactis, is particularly used as a component of starter cultures, mainly those destined for the manufacture of cheese and probiotic fermented milks, due to its rapid acidifying activity, as a food preservative, as a cellular manufacture of enzymes, metabolites of industrial interest, and recombinant proteins for their adaptation to hostile conditions (Kelly et al 2010, Papadimitriou et al 2016, Song et al 2017, Silva et al 2018, Tabla et al 2019, Qi et al 2020, Xiong et al 2020.…”