Development of Lactobacillus plantarum LL441 and its plasmid-cured derivatives in cheese.
A wild Lactobacillus plantarum strain and two of its plasmid-cured derivatives were separately used as adjunct cultures in the manufacture of a Gouda-like traditional Spanish cheese. The wild strain, LL441, harbours seven plasmids and produces a lantibiotic-like bacteriocin. The LL441-B2 derivative has lost plasmids of 40 and 80 kb and the bacteriocin-producing capability. The LL441-B11 derivative has lost in addition a 70 kb plasmid encoding active alpha- and beta-galactosidases. All three strains could be used as adjunct cultures as none of the technological and biochemical parameters of the cheeses was affected. Both the wild-type and the two derivatives were recovered from experimental cheeses up to 30 days after manufacture at similar rates of nearly 20%. Thus, the phenotypic traits under examination were not essential for L. plantarum to grow into the cheese matrix.
Delgado
Susana
S
Carretera de Infiesto s/n, Instituto de Productos Lácteos de Asturias, 33300, Villaviciosa, Asturias, Spain.
Mayo
Baltasar
B
D002611:Cheese / Q000382:microbiology*; D003470:Culture Media; D007778:Lactobacillus / Q000235:genetics* / Q000254:growth & development; D010957:Plasmids; D000519:alpha-Galactosidase / Q000235:genetics; D001616:beta-Galactosidase / Q000235:genetics
D003470:Culture Media; D000519:alpha-Galactosidase; D001616:beta-Galactosidase