Martínez-Cuesta M C, Requena T, Peláez C
Departamento de Ciencia y Tecnología de Productos Lácteos, Instituto del Frío (CSIC), Ciudad Universitaria, Madrid, Spain.
Int J Food Microbiol. 2001 Oct 22;70(1-2):79-88. doi: 10.1016/s0168-1605(01)00516-5.
The non-conjugative 46 kb plasmid that encodes the biosynthesis of lacticin 3147 in Lactococcus lactis IFPL105 has been transferred to the starter L. lactis IFPL359, used in goat's milk cheesemaking. The accelerating effect exerted on proteolysis and development of sensory characteristics of semi-hard cheese by the bacteriocin-producing transconjugant L. lactis IFPL3593 (Lac+ Bac+ Imm+), which is able to induce cell lysis in starter adjuncts with high peptidase activity, has been studied. It has been demonstrated that the use of IFPL3593 as starter accelerates cheese ripening as it increases the level of amino nitrogen correlated with early cell lysis of adjuncts. The fact that the bacteriocin-producing microorganism used is immune to the bacteriocin. allowed proper acidification of the curd without altering the cheese-making process.
编码乳酸乳球菌IFPL105中乳酸链球菌素3147生物合成的46 kb非接合质粒已被转移至用于山羊奶酪制作的发酵剂乳酸乳球菌IFPL359中。研究了产细菌素的接合子乳酸乳球菌IFPL3593（Lac+ Bac+ Imm+）对半硬质奶酪蛋白水解和感官特性发展的促进作用，该菌株能够在具有高肽酶活性的发酵剂辅助剂中诱导细胞裂解。结果表明，使用IFPL3593作为发酵剂可加速奶酪成熟，因为它提高了与辅助剂早期细胞裂解相关的氨基氮水平。所使用的产细菌素微生物对该细菌素具有免疫性，这一事实使得凝乳能够正常酸化，而不会改变奶酪制作过程。
