Use of lacticin 481 to facilitate delivery of the bacteriophage resistance plasmid, pCBG104 to cheese starters

Mills, Susan; Coffey, Aidan; O’Sullivan, L.; Stokes, D.; Hill, Colin; Fitzgerald, Gerald F.; Ross, R. Paul

doi:10.1046/j.1365-2672.2002.01527.x

Cited by 17 publications

(20 citation statements)

References 24 publications

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“…Bacteriophage-resistant dairy starter cultures were also selected after the natural event of transduction (Hill et al 1989;Gasson, 1990) or after conjugation (stacking) of plasmids with phage resistant genes (Mills et al 2002).…”

Section: Examples Of Gm-lab Engineered Via Directed Genetic Alterationsmentioning

confidence: 99%

Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry

Sybesma¹,

Hugenholtz²,

Vos³

et al. 2006

Electron. J. Biotechnol.

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Section: Examples Of Gm-lab Engineered Via Directed Genetic Alterationsmentioning

confidence: 99%

Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry

Sybesma¹,

Hugenholtz²,

Vos³

et al. 2006

Electron. J. Biotechnol.

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“…Presently, -galactosidase of S. thermophilus (10), shsp genes (3, 4), as well as genes associated with auxotrophy (2, 6), bacteriocins (13,19) and new metabolic pathways (1) have been used in constructing food-grade vectors as selection markers. The shsp genes from the plasmid of S. thermophilus are ideal selection marker because sHSP can elevate resistance to environmental stresses (3).…”

Section: Introductionmentioning

confidence: 99%

Increase of stress resistance in Lactococcus lactis via a novel food-grade vector expressing a shsp gene from Streptococcus thermophilus

Tian¹,

Tan²,

Zhang³

et al. 2012

Braz. J. Microbiol.

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The effects of the expression of a small heat shock protein (shsp) gene from Streptococcus thermophilus on stress resistance in Lactococcus lactis under different environmental stresses were investigated in this study.pMG36e-shsp, an expression vector, was first constructed by inserting a shsp open reading frame (ORF) cloned from S. thermophilus strain St-QC into pMG36e. Then, a food-grade expression vector, pMG-shsp, was generated by deleting the erythromycin resistance gene from pMG36e-shsp. The transformation rate of pMG-shsp was comparable to that of pMG36e-shsp when each of these two vectors was introduced into L.lactis. These results demonstrated that the shsp ORF could successfully used as a food-grade selection marker in both pMG-shsp and pMG36e-shsp. Furthermore, the growth characteristics were almost the same between L. lactis ML23 transformants harboring pMG36e or pMG-shsp. The survival rate of L. lactis ML23 expressing the shsp ORF were increased to 0.032%, 0.006%, 0.0027%, 0.03%, and 0.16% under the following environmental stresses: heat, acid, ethanol, bile salt and H 2 O 2, respectively. These results indicated that the expression of the shsp gene in the food-grade vector pMG-shsp conferred resistance to environmental stresses without affecting the growth characteristics of L. lactis ML23.

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“…Indeed bacterial conjugation has been used to transfer anumber of the plasmid-encoded systems to starter strains, which can be used in commercial dairy fermentations (Sanders et al 1986;Jarvis 1988Jarvis , 1989Kelly et al 1990;Powell et al 1990;Harrington & Hill 1991;Gireesh et al 1992;Ward et al 1992;Coakley et al 1997; Pillidge et a!. 2000; Trotter et al 2001;Mills et al 2002), a task which is made easier by the availability of an efficient selectable marker on the plasmid. In parallel with this, impressive advances have been made on phage characterization and this has greatly benefited the development of new phage-resistance systems.…”

Section: Introductionmentioning

confidence: 99%

Lactic Acid Bacteria: Genetics, Metabolism and Applications

2002

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Use of lacticin 481 to facilitate delivery of the bacteriophage resistance plasmid, pCBG104 to cheese starters

Cited by 17 publications

References 24 publications

Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry

Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry

Increase of stress resistance in Lactococcus lactis via a novel food-grade vector expressing a shsp gene from Streptococcus thermophilus

Lactic Acid Bacteria: Genetics, Metabolism and Applications

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