Lysis of Lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese.
To develop a nisin-producing cheese starter, Lactococcus lactis subsp. cremoris SK110 was conjugated with transposon Tn5276-NI, which codes for nisin immunity but not for nisin production. Cheese made with transconjugant SK110::Tn5276-NI as the starter was bitter. The muropeptide of the transconjugant contained a significantly greater amount of tetrapeptides than the muropeptide of strain SK110, which could have decreased the susceptibility of the cells to lysis and thereby the release of intracellular debittering enzymes.
Meijer
W
W
Flavour and Starters Section, Netherlands Institute for Dairy Research (NIZO), Ede, The Netherlands. meijer@nizo.nl
van de Bunt
B
B
Twigt
M
M
de Jonge
B
B
Smit
G
G
Hugenholtz
J
J
D001433:Bacteriolysis; D002473:Cell Wall / Q000378:metabolism; D002611:Cheese; D003227:Conjugation, Genetic; D004251:DNA Transposable Elements; D013294:Lactococcus lactis / Q000235:genetics*; D009561:Nisin / Q000276:immunology*
D004251:DNA Transposable Elements; D009561:Nisin