ArticleApplied and environmental microbiology2011
Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.
Article in Applied and environmental microbiology, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
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- Evaluation of autochthonousFood science and biotechnology · 2024Article
- Microbial Dynamics of a Specialty Italian Raw Ewe's Milk Cheese Curdled with Extracts from Spontaneous and CultivatedMicroorganisms · 2023Article
- Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC-IMS.Foods (Basel, Switzerland) · 2023Article
- The Presence of Plasmids inInternational journal of molecular sciences · 2023Article
- The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production.Frontiers in microbiology · 2023Article
- Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk.Frontiers in microbiology · 2022Article
- Impact of Thyme Microcapsules on Histamine Production byFoods (Basel, Switzerland) · 2021Article
- Suitability of the Nisin Z-producerAnimals : an open access journal from MDPI · 2020Article
- Precise Populations' Description in Dairy Ecosystems Using Digital Droplet PCR: The Case ofFrontiers in microbiology · 2020Article
- Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity.Food science of animal resources · 2019Article
- TheFrontiers in microbiology · 2019Article
- Purification and characterization of a broad spectrum bacteriocin produced by a selectedJournal of food science and technology · 2018Article
- From Genome to Phenotype: An Integrative Approach to Evaluate the Biodiversity of Lactococcus lactis.Microorganisms · 2017Review
- Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production.Food technology and biotechnology · 2017Article
- Article
- DetectingFrontiers in microbiology · 2017Article
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5 authors.
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Abstract
Twenty Lactococcus lactis strains with an L. lactis subsp. lactis phenotype isolated from five traditional cheeses made of raw milk with no added starters belonging to the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes (lactis and cremoris genotypes, respectively; 10 strains each) were subjected to a series of phenotypic and genetic typing methods, with the aims of determining their phylogenetic relationships and suitability as starters. Pulsed-field gel electrophoresis (PFGE) analysis of intact genomes digested with SalI and SmaI proved that all strains were different except for three isolates of the cremoris genotype, which showed identical PFGE profiles. Multilocus sequence typing (MLST) analysis using internal sequences of seven loci (namely, atpA, rpoA, pheS, pepN, bcaT, pepX, and 16S rRNA gene) revealed considerable intergenotype nucleotide polymorphism, although deduced amino acid changes were scarce. Analysis of the MLST data for the present strains and others from other dairy and nondairy sources showed that all of them clustered into the cremoris or lactis genotype group, by using both independent and combined gene sequences. These two groups of strains also showed distinctive carbohydrate fermentation and enzyme activity profiles, with the strains in the cremoris group showing broader profiles. However, the profiles of resistance/susceptibility to 16 antibiotics were very similar, showing no atypical resistance, except for tetracycline resistance in three identical cremoris genotype isolates. The numbers and concentrations of volatile compounds produced in milk by the strains belonging to these two groups were clearly different, with the cremoris genotype strains producing higher concentrations of more branched-chain, derived compounds. Together, the present results support the idea that the lactis and cremoris genotypes of phenotypic Lactococcus lactis subsp. lactis actually represent true subspecies. Some strains of the two subspecies in this study appear to be good starter candidates.
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