Development of<Emphasis Type="Italic"> Lactobacillus plantarum</Emphasis> LL441 and its plasmid-cured derivatives in cheese |
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Authors: | Susana?Delgado Email author" target="_blank">Baltasar?MayoEmail author |
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Institution: | (1) Carretera de Infiesto s/n, Instituto de Productos Lácteos de Asturias, 33300, Villaviciosa, Asturias, Spain, |
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Abstract: | 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 α- and β-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.
Electronic Publication |
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Keywords: | NSLAB Lactobacillus plantarum Bacteriocin β -Galactosidase Adjunct cultures |
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