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- Title
Characterization of wild strains of Lactococcus lactis subsp. lactis isolated from Cabrales cheese.
- Authors
Mayo, Baltasar; Hardisson, Carlos; Braña, Alfredo F.
- Abstract
Twenty Lactococcus lactis subsp. lactis strains isolated from cheese made from raw milk have been, studied and compared with well known starter strains. Many of them produced acid bacteriocins resembling those of other lactic streptococci and their patterns of antimicrobial agent susceptibility were also similar to previously studied dairy strains. On the basis of their ability to clot milk they could be divided into two groups. Some strains were rapid fermenters, with high β-phosphogalactosidase and proteolytic activities. The other group had low β-phosphogalactosidase activity and coagulated milk slowly, but seemed to have proteolytic activity. All the strains had plasmid DNA in amounts and sizes similar to starter strains. A β-phosphogalactosidase probe was constructed with plasmid DNA from a Lc. lactis subsp. lactis NCDO 712 derivative. Southern hybridization located homologous sequences in chromosomal and plasmid DNA from the wild isolates that fermented lactose efficiently, but the degree of homology was lower than that observed between starter strains.
- Publication
Journal of Dairy Research, 1990, Vol 57, Issue 1, p125
- ISSN
0022-0299
- Publication type
Article
- DOI
10.1017/S0022029900026686