乳酸乳球菌乳脂亚种SK110及其乳链菌肽免疫转接合子的裂解与奶酪风味形成的关系。
Lysis of Lactococcus lactis subsp. cremoris SK110 and its nisin-immune transconjugant in relation to flavor development in cheese.
作者信息
Meijer W, van de Bunt B, Twigt M, de Jonge B, Smit G, Hugenholtz J
机构信息
Flavour and Starters Section, Netherlands Institute for Dairy Research (NIZO), Ede, The Netherlands.
出版信息
Appl Environ Microbiol. 1998 May;64(5):1950-3. doi: 10.1128/AEM.64.5.1950-1953.1998.
Abstract
To develop a nisin-producing cheese starter, Lactococcus lactis subsp. cremoris SK110 was conjugated with transposon Tn5276-NI, which codes for nisin immunity but not for nisin production. Cheese made with transconjugant SK110::Tn5276-NI as the starter was bitter. The muropeptide of the transconjugant contained a significantly greater amount of tetrapeptides than the muropeptide of strain SK110, which could have decreased the susceptibility of the cells to lysis and thereby the release of intracellular debittering enzymes.
摘要
为开发一种产乳链菌肽的奶酪发酵剂，将乳酸乳球菌乳脂亚种SK110与转座子Tn5276-NI进行接合，该转座子编码乳链菌肽免疫蛋白但不编码乳链菌肽。用转接合子SK110::Tn5276-NI作为发酵剂制作的奶酪有苦味。转接合子的胞壁肽含有的四肽量明显多于SK110菌株的胞壁肽，这可能降低了细胞对裂解的敏感性，从而减少了细胞内去苦酶的释放。
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