Oversecretion of the Neutral Protease from Bacillus subtilis in Lactococcus lactis spp. lactis JF254

Riepe, Heidi R.; McKay, Larry L.

doi:10.3168/jds.s0022-0302(94)77157-5

Cited by 6 publications

(3 citation statements)

References 19 publications

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“…• C, indicating the variant could potentially be used as a delivery system (Riepe & McKay 1994). It was also found that temperature-sensitive strains of L. cremoris were naturally thermolytic at the cooking temperature (Feirtag & McKay 1987b).…”

Section: Isolation Of Potential Strains For Enhanced Cheese Flavormentioning

confidence: 95%

An Amazing Journey

McKay

2015

Annu. Rev. Food Sci. Technol.

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This article describes my early life and the chance events leading to my becoming a microbiologist and then my embarking on a career developing the plasmid biology and genetics of lactococci used in milk fermentations. MY LIFE: THE FIRST 18 YEARSWhy and how did I become a scientist? I attempt to present my background and the series of events that led to a successful career in the area of dairy starter cultures. The latter seemed to be by chance and serendipity. I was born in Oregon in 1943. My Dad never completed the sixth grade, and both my parents had a strong work ethic. By the time I was 10, I could saw wood with a crosscut and handle an ax to split the wood. I also worked picking berries on a farm and could "out pick" everyone except for two adult workers, and I was the only one allowed to pick in special sections with them. In essence, at an early age I, too, acquired a strong work ethic and was motivated to do my best at whatever task I encountered. When I was 11, my parents lost everything. I had come home from school to find a trailer hitched to our car with our household belongings loaded onto it. We moved around and I attended school for a week in one place and a month in another until we moved to Montana. There, my parents purchased a one-room cabin without running water, which was located on a lakefront property approximately 12 miles east of Kalispell. Our family of five lived in that one room for a year before my parents bought a home on an adjacent lot. Because of the move to Montana, I never completed the sixth grade but was allowed to start the seventh grade. The two-room school had four grades in each room and one teacher for each room. I had a stuttering problem and did not want the other kids in the school to know. So, for the first six weeks I would not respond when called on in class. When asked about this at the first parent/teacher conference, my mom answered that I was probably afraid of stuttering. The teacher never pushed the issue, and eventually I was comfortable responding in class. Even then I must have been a determined individual! Although I never stuttered again, this early issue is likely related to my feeling comfortable advising students (see Table 1) one-on-one but not always feeling comfortable speaking to groups of people, unless I am well prepared.For the next six years, living by the lake and mountains was paradise, a dream (swimming, ice skating, fishing, water and snow skiing, hiking in the mountains, and seeing the local wildlife). The home my parents had purchased was a small two-bedroom dwelling, so my brother and I slept in the attic above the garage. We slept there year-round, even though the space was unheated. The Montana winters do indeed get cold, and the coldest night in the five years we slept there was minus 39• C. It must have been good for my health because from the eighth grade to the end of high school I never missed a day of school. After I was in my profession, my mom told me that upon graduating from the eighth grade, the high school counse...

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Section: Isolation Of Potential Strains For Enhanced Cheese Flavormentioning

confidence: 95%

An Amazing Journey

McKay

2015

Annu. Rev. Food Sci. Technol.

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“…To illustrate the feasibility of using this system, we introduced a plasmid containing the cloned neutral protease gene from Bacillus subtilis that had been constructed by workers in the Netherlands (van de Guchte et al 1990) into the thermolytic variant. A transformant was isolated that actually overproduced the neutral protease and clarified milk in five days at 21 • C, indicating the variant could potentially be used as a delivery system (Riepe & McKay 1994). It was also found that temperature-sensitive strains of L. cremoris were naturally thermolytic at the cooking temperature (Feirtag & McKay 1987b).…”

Section: Isolation Of Potential Strains For Enhanced Cheese Flavormentioning

confidence: 98%

Untitled

2015

Annu. Rev. Food Sci. Technol.

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“…The freeze-dried vials were opened under aseptic conditions in a laminar flow hood, inoculated on nutrient agar, and cultured under optimal conditions. In order to evaluate the purity of these bacteria cultures, colonies were transferred to nutrient-broth culture media and incubated for 100 hours with constant shaking (Riepe & Mckay, 1994). A blank was also incubated without inoculation under the same conditions.…”

Section: Biological Procedures For the Extraction Of Chitin From Cystmentioning

confidence: 99%

Biotechnological approach to produce chitin and chitosan from the shells of Artemia urmiana günther, 1899 (Branchiopoda, Anostraca) cysts from Urmia Lake, Iran

Motallebi¹,

Eimanifar²,

Asadpour³

2007

Crustac

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Chitin and chitosan are both natural biopolymers that can be extracted from the shells (exoskeletons) of a variety of crustaceans. The objective of the present study was to characterize the chitin and chitosan obtained from the shells of Artemia urmiana cysts and to compare these to two commercially available products purified by chemical and biological methods. The shells of Artemia cysts were obtained from Urmia Lake, Iran. We found a high yield of chitin in comparison to other sources, with a lower percentage of residual materials. We also found the efficiency of conversion of chitin to chitosan to be 20 ± 10% using the biological method described herein. The high molecular weight, crystalinity, and lower degree of deacetylation (D.D.A.) of these biopolymers obtained by the biological method were other characteristics associated with the use of Artemia urmiana cyst shells as the source. The results of analytical methods indicate that both chitin and chitosan from empty Artemia cysts compared favourably with two commercially available products. In conclusion, we suggest that one should consider using the biotechnological approach taken here, instead of resorting to commonly used chemical methods, in order to reduce environmental pollution but still obtain high quality products. RÉSUMÉChitine et chitosan sont deux biopolymères naturels qui peuvent être extraits à partir de l'exosquelette des crustacés. L'objectif de ce travail a été de caractériser la chitine et le chitosan obtenu à partir d'enveloppes de cystes d'Artemia urmiana et de les comparer à deux produits commerciaux purifiés par des méthodes chimiques et biologiques. Les enveloppes des cystes d'Artemia proviennent du lac Urmia, Iran. Par comparaison avec les autres sources, un contenu élevé en chitine avec un plus faible pourcentage de matériaux résiduels a été trouvé. L'efficacité de conversion de la chitine en chitosan a été de 20 ± 10% en utilisant la méthode biologique décrite ici. Un poids moléculaire élevé, un degré de cristallisation élevé et un faible degré d'acétylation (D.D.A.)

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Oversecretion of the Neutral Protease from Bacillus subtilis in Lactococcus lactis spp. lactis JF254

Cited by 6 publications

References 19 publications

An Amazing Journey

An Amazing Journey

Untitled

Biotechnological approach to produce chitin and chitosan from the shells of Artemia urmiana günther, 1899 (Branchiopoda, Anostraca) cysts from Urmia Lake, Iran

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