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Characterization of wild strains of Lactococcus lactis subsp. lactis isolated from Cabrales cheese

Published online by Cambridge University Press:  01 June 2009

Baltasar Mayo ,
Carlos Hardisson  and
Alfredo F. Braña
Baltasar Mayo
Affiliation:
Departamento de Biología Funcional, Laboratorio de, Microbiología, Universidad de Oviedo, 33006 – Oviedo, Spain
Carlos Hardisson
Affiliation:
Departamento de Biología Funcional, Laboratorio de, Microbiología, Universidad de Oviedo, 33006 – Oviedo, Spain
Alfredo F. Braña
Affiliation:
Departamento de Biología Funcional, Laboratorio de, Microbiología, Universidad de Oviedo, 33006 – Oviedo, Spain
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Summary

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.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 1 , February 1990 , pp. 125 - 134
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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