Phenotypic and genetic characterization of a selected set of Lactococcus lactis strains isolated from a starter-free farmhouse cheese

Sánchez, María M. de la Fuente; Delgado, Teresa; Alonso, L.; Mayo, Baltasar

doi:10.1006/fmic.2000.0340

Cited by 19 publications

(14 citation statements)

References 28 publications

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“…Genotypic profile diversity was higher for the autochthonous wild strains than for the commercial ones, as observed in others studies Sánchez et al 2000). Intra-subspecies diversity calculated from number of genotypes/number of isolates belonging to each subspecies was slightly greater for the cremoris genotype (28%) than for the lactis genotype (22%), as observed by Gaya et al (1999) in fresh ewe's cheeses.…”

Section: Genotypic Diversity Of Strains Of L Lactissupporting

confidence: 80%

“…Acidifying capacity is more strain dependent than subspecies dependent, as shown by Sánchez et al (2000). Unlike the results of Mannu et al (2000), in this study no correlation was established between strain genotypic profiles and acidifying activity.…”

Section: Prt Genecontrasting

confidence: 74%

“…( ) pH kinetics of OI L12 strain; ( ) pH kinetics of OI L7 strain; (-) pH kinetics of the two strains in combination. The curves are averaged from the duplicates of each culture strains (2.3% in this study) expressing antimicrobial activity varies between studies: Ayad et al (2004) observed that 47% of wild strains of L. lactis expressed antimicrobial activity against strains belonging to the same species whereas Sánchez et al (2000) found no incompatibility. It is noteworthy that if an antimicrobial compound was produced, it caused the L12 acidifying activity to stop at the same time.…”

Section: Compatibility Of Strainsmentioning

confidence: 99%

“…Over the past two decades there has been an increasing interest in screening lactococci from natural dairy products in order to isolate strains with improved or novel properties for their potential application in the manufacture of traditional products. These studies have highlighted the wide diversity which exists among wild strains, much greater than among commercial or reference strains (Sánchez et al 2000). Strain diversity can produce a wide range of genotypic profiles Fernández et al 2011) which are not always consistent with phenotypic profiles at subspecies or strain levels (de la Plaza et al 2006;Fernández et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Feutry¹,

Torre

Arana

et al. 2012

Dairy Sci. & Technol.

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The aims of this work were to assess the levels of Lactococcus lactis (L. lactis) in ewe's milk produced in three Ossau-Iraty cheese sub-areas and to investigate the genotypic and technological diversity of isolated wild strains of L. lactis in order to assess their suitability for use as components of starter formulations. Thirty-two milk samples from 32 farms were collected. Strains of L. lactis were identified and quantified using a combination of species and subspecies-specific polymerase chain reaction (PCR) and PCR amplification of repetitive bacterial DNA elements (Rep-PCR). The genotypic and technological diversity of the indigenous strains was compared to that of 12 commercial strains. L. lactis was detected in milk samples from only 20 farms. The levels detected were below 4 log 10 cfu.mL −1 in 75% of the milks. L. lactis subsp. lactis dominated in 66% of the samples. Forty-three genotypic profiles of wild L. lactis strains were detected and showed greater diversity than those of the commercial strains. Milks containing L. lactis contained one to four distinct strains. With the exception of two strains, each strain was found in milk from only one farm. The Prt + strains were the most acidifying. Sensitivity to phages collected from wheys differed widely between the commercial (60%) and indigenous strains (5%). Wild strains of L. lactis displayed a wide genotypic and technological diversity. Genotypic diversity seemed to be linked to the farm of origin. This study addresses questions regarding the environmental factors which influence such natural diversity. A deeper knowledge of the strain-dependent technological properties would be useful in selecting strains for use in starter blends.

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Section: Genotypic Diversity Of Strains Of L Lactissupporting

confidence: 80%

Section: Prt Genecontrasting

confidence: 74%

Section: Compatibility Of Strainsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Feutry¹,

Torre

Arana

et al. 2012

Dairy Sci. & Technol.

View full text Add to dashboard Cite

show abstract

“…In co-cultures, yeast strains might use as an alternative source of energy the galactose moiety of lactose secreted by some Lactococcus and Lactobacillus strains in the presence of an excess of lactose (Marshall & Tamine, 1997). Moreover, the LAB species utilized in this work, including the wild L. lactis strain, possess a high b-galactosidase activity (Sánchez, Delgado, Alonso, & Mayo, 2000;Weerkamp, Klijn, Neeter, & Smit, 1996).…”

Section: Discussionmentioning

confidence: 97%

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

et al. 2008

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Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

et al. 2010

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Phenotypic and genetic characterization of a selected set of Lactococcus lactis strains isolated from a starter-free farmhouse cheese

Cited by 19 publications

References 28 publications

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Lactococcus lactis strains from raw ewe’s milk samples from the PDO Ossau-Iraty cheese area: levels, genotypic and technological diversity

Interaction between dairy yeasts and lactic acid bacteria strains during milk fermentation

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

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