Gene-Trait Matching and Prevalence of Nisin Tolerance Systems in Lactococus lactis .

Autor:	van Gijtenbeek LA; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Eckhardt TH; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Herrera-Domínguez L; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Brockmann E; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Jensen K; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Geppel A; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Nielsen KF; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Vindeloev J; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Neves AR; R&D, Chr. Hansen A/S, Hørsholm, Denmark., Oregaard G; R&D, Chr. Hansen A/S, Hørsholm, Denmark.
Jazyk:	angličtina
Zdroj:	Frontiers in bioengineering and biotechnology [Front Bioeng Biotechnol] 2021 Mar 03; Vol. 9, pp. 622835. Date of Electronic Publication: 2021 Mar 03 (Print Publication: 2021).
DOI:	10.3389/fbioe.2021.622835
Abstrakt:	Lactococcus lactis cheese starter cultures typically contain a mix of many strains and may include variants that produce and/or tolerate the antimicrobial bacteriocin nisin. Nisin is well-established as an effective agent against several undesirable Gram-positive bacteria in cheese and various other foods. In the current study, we have examined the effect of nisin on 710 individual L. lactis strains during milk fermentations. Changes in milk acidification profiles with and without nisin exposure, ranging from unaltered acidification to loss of acidification, could be largely explained by the type(s) and variants of nisin immunity and nisin degradation genes present, but surprisingly, also by genotypic lineage ( L. lactis ssp. cremoris vs. ssp. lactis ). Importantly, we identify that nisin degradation by NSR is frequent among L. lactis and therefore likely the main mechanism by which dairy-associated L. lactis strains tolerate nisin. Insights from this study on the strain-specific effect of nisin tolerance and degradation during milk acidification is expected to aid in the design of nisin-compatible cheese starter cultures. Competing Interests: All authors were employed by CHR HANSEN A/S during the work presented here. CHR HANSEN A/S is a company that develops and commercializes dairy starter cultures. (Copyright © 2021 van Gijtenbeek, Eckhardt, Herrera-Domínguez, Brockmann, Jensen, Geppel, Nielsen, Vindeloev, Neves and Oregaard.)
Databáze:	MEDLINE
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