Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese

Fernández, Eduardo J.; Alegría, Ángel; Delgado, Susana; Mayo, Baltasar

doi:10.1016/j.idairyj.2009.11.004

Cited by 46 publications

(34 citation statements)

References 34 publications

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“…Some L. garvieae strains may also be major components of the autochthonous microbial populations of certain artisanal cheeses (5). In fact, it is believed that the activity of L. garvieae strains may contribute to the final sensory characteristics of some dairy products (54). The adaptation of L. garvieae to the milk environment was likely enabled by the acquisition of certain plasmids (55).…”

Section: Discussionmentioning

confidence: 99%

A Virulent Phage Infecting Lactococcus garvieae, with Homology to Lactococcus lactis Phages

Eraclio

Tremblay

Lacelle-Côté

et al. 2015

Appl Environ Microbiol

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A new virulent phage belonging to the Siphoviridae family and able to infect Lactococcus garvieae strains was isolated from compost soil. Phage GE1 has a prolate capsid (56 by 38 nm) and a long noncontractile tail (123 nm). It had a burst size of 139 and a latent period of 31 min. Its host range was limited to only two L. garvieae strains out of 73 tested. Phage GE1 has a doublestranded DNA genome of 24,847 bp containing 48 predicted open reading frames (ORFs). Putative functions could be assigned to only 14 ORFs, and significant matches in public databases were found for only 17 ORFs, indicating that GE1 is a novel phage and its genome contains several new viral genes and encodes several new viral proteins. Of these 17 ORFs, 16 were homologous to deduced proteins of virulent phages infecting the dairy bacterium Lactococcus lactis, including previously characterized prolate-headed phages. Comparative genome analysis confirmed the relatedness of L. garvieae phage GE1 to L. lactis phages c2 (22,172 bp) and Q54 (26,537 bp), although its genome organization was closer to that of phage c2. Phage GE1 did not infect any of the 58 L. lactis strains tested. This study suggests that phages infecting different lactococcal species may have a common ancestor. Lactococcus garvieae is the etiological agent of lactococcosis, a pathology affecting a variety of fish species that is responsible for significant economic losses in both marine and freshwater aquacultures (1). In addition, L. garvieae has been associated with subclinical intramammary infections in cows (2). More recently, L. garvieae was associated with infections in humans and is now considered an opportunistic and potentially zoonotic pathogen (3, 4). In an effort to find its ecological niches, genetic investigations have revealed its presence, and sometimes dominance, in several habitats: river and sewage waters and raw and processed foods, including milk, meats, and vegetables (5-7).Despite growing attention, genomic characterization of L. garvieae progresses slowly, yet the evolutionary history and global diversity of this emerging pathogen are particularly interesting. The population structure and diversity of L. garvieae strains have been studied using comparative genome analysis, which led to the development of a multilocus sequence type (MLST) scheme to identify specific strains (8). These studies also revealed that L. garvieae is related to Lactococcus lactis, a nonpathogenic bacterium used for the manufacture of several fermented dairy products (9). Divergent genomic lineages were observed, with some ecotypes representing evolutionary intermediates between L. lactis and L. garvieae (8). The presence of insertion sequences (ISs) was also highly variable among L. garvieae strains (10). Analysis of these ISs within individual genomes revealed limited intragenomic sequence diversity, suggesting that many ISs in L. garvieae are evolutionarily young and may have been only recently acquired. Of note, the similarity of most L. garvieae ISs to L. lactis ISs suggests...

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Section: Discussionmentioning

confidence: 99%

A Virulent Phage Infecting Lactococcus garvieae, with Homology to Lactococcus lactis Phages

Eraclio

Tremblay

Lacelle-Côté

et al. 2015

Appl Environ Microbiol

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“…The identified strains of S. thermophilus in the latter cheese have been isolated and are currently being characterised and compared with industrial starter strains (unpublished). Similarly, L. garvieae, a lactic acid bacterium similar to L. lactis (Fernández et al 2010), has been identified by culturing and molecular methods in other cheese types (Alegría et al 2009;Flórez and Mayo 2006).…”

Section: Discussionmentioning

confidence: 99%

Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches

Edalatian

Najafi

Mortazavi

et al. 2011

Dairy Science & Technol.

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The microbiota of two traditional Iranian cheeses (Lighvan and Koozeh) made of raw ewe's milk or mixtures of ewe's and goat's milk without starter addition was explored by culture-independent and culture-dependent approaches. Three batches of Lighvan and one of Koozeh were subjected to culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through manufacturing and ripening. In addition, culturing in elective media for lactic acid bacteria (M17, MRS and KAA), isolation of single colonies (n=130), molecular identification by PCR-amplified ribosomal DNA restriction analysis and sequencing, and differentiation at the strain level by repetitive extragenic palindromic PCR was also performed. DGGE analysis showed that the dominant amplicons in all four cheese batches belonged to Lactococcus lactis and Streptococcus parauberis. In addition, Escherichia coli and Lactococcus garvieae were frequently identified in both Lighvan and Koozeh, while Streptococcus

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“…During the last decades, lots of approaches have been introduced under culture independent molecular methods which are frequently used in the identification and characterization purposes of L. lactis such as Culture-Independent Polymerase Chain Reaction (Salbi et al, 2014;) 16S rDNA Sequencing (Aquilanti et al, 2007;Khemariya et al, 2013b), PCR-Denaturing Gradient Gel Electrophoresis (PDGE) (Mrkonjić Fuka et al, 2010;Pogačić et al, 2010;Marui et al, 2015;), PCR-Temporal Temperature Gradient Electrophoresis (TTGE) (ElBaradei et al, 2008), Single-Strand Conformation Polymorphism-PCR (SSCP-PCR) (Saubusse et al, 2007), Real Time PCR (qPCR) (Grattepanche et al, 2005;Ruggirello et al, 2014), Fluorescence in situ Hybridization (FISH) (Miks-Krajnik and Babuchowski, 2014), Amplified Ribosomal DNA Restriction Analysis (Partial ARDRA) (Delgado and Mayo, 2003), Length Heterogeneity PCR (LH-PCR) (Brusetti et al, 2006), Multilocus Sequence Analysis (MLSA) (Rademarker et al, 2007;Khemariya et al, 2012) (GTG) 5 -PCR Fingerprinting (Rademarker et al, 2007;Khemariya et al, 2014), PCR-Restriction Fragment Length Polymorphism (PCR-RFLP) (Deveau et al, 2003;Khemariya et al, 2013b), Multiple Locus Minisatelite Typing (MLVA) (Que'ne'e et al, 2005), RAPD-PCR (Randomly Amplified Polymorphic DNA-PCR) (Samaržija et al, 2002), Pulse Field Gel Electrophoresis (PFGE) (Campo et al, 2002), Repetitive Element Sequence based PCR (Rep-PCR) (Fernandez et al, 2010), Comparative Genomic Hybridization (CGH) (Taibi et al, 2010), Nested PCR (Khemariya et al, 2013c), Multiplex PCR (Pu et al, 2002) and Sau-PCR (Corich et al, 2005).…”

Section: Enumeration Of L Lactismentioning

confidence: 99%

Probiotic Lactococcus lactis: A Review

Khemariya

Singh

Nath

et al. 2017

Turkish JAF Sci.Tech.

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Lactococcus lactis plays a critical role in food, dairy and health sectors. In food and dairy industries, it is found in production processes of various fermented products such as sausages, pickled vegetables, beverages such as beer and wine, breads, soymilk kefir, sour milk, butter, cream, fresh cheese and different types of cheeses, like Cheddar, Colby, Cottage cheese, Camembert, cream cheese, Roquefort and Brie. Additionally, there is an increasing interest towards the possible health benefits of the probiotic activity of this organism which generally is species and strain specific and depends upon the survival in gastrointestinal tract with sufficient number. Certain strains have the ability to produce antimicrobial peptide called nisin which exhibits preservative potential. Therefore, application of bacteriocinogenic Lactococcus lactis in food and dairy sectors to preserve foods as a natural way and contributing health promoting attributes due to probiotic activity would definitely fulfil today's consumer demands. This paper aimed to review the adaptation, antibiotic resistance, therapeutic and preservation potential of bacteriocinogenic and probiotic Lactococcus lactis.

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Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese

Cited by 46 publications

References 34 publications

A Virulent Phage Infecting Lactococcus garvieae, with Homology to Lactococcus lactis Phages

A Virulent Phage Infecting Lactococcus garvieae, with Homology to Lactococcus lactis Phages

Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches

Probiotic Lactococcus lactis: A Review

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