Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis

被引：0
|
作者：
M. Carmen Martínez-Cuesta
Teresa Requena
Carmen Peláez
机构：
[1] Instituto del Frío (CSIC),Department of Dairy Science and Technology
来源：
Biotechnology Letters | 2006年 / 28卷
关键词：
Bacteriocin; Cell permeabilization; Cheese aroma; Lacticin 3147;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Permeabilization induced by lacticin 3147, lactococcins A, B and M, enterocin AS-48 and nisin, bacteriocins described as cell membrane-pore forming and lytic agents, enhanced in all cases aldehyde formation by Lactococcus lactis IFPL730. Nevertheless, the conversion of isoleucine into 2-methylbutyraldehyde depended not only on the degree of permeabilization but also on the bacteriocin that caused the cell membrane damage. The highest values of 2-methylbutyraldehyde corresponded to cell suspensions containing lacticin 3147 and lactococcins, treatments that provoked further lysis in addition to induced permeabilization.
引用
收藏
页码：1573 / 1580
页数：7
相关论文
共 50 条
  • [1] Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis
    Martinez-Cuesta, M. Carmen
    Requena, Teresa
    Pelaez, Carmen
    BIOTECHNOLOGY LETTERS, 2006, 28 (19) : 1573 - 1580
  • [2] A chloride-inducible gene expression cassette and its use in induced lysis of Lactococcus lactis
    Sanders, JW
    Venema, G
    Kok, J
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1997, 63 (12) : 4877 - 4882
  • [3] Cell membrane damage induced by lacticin 3147 enhances aldehyde formation in Lactococcus lactis IFPL730
    Martinez-Cuesta, M. Carmen
    Requena, Teresa
    Pelaez, Cannen
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 109 (03) : 198 - 204
  • [4] Phage-induced lysis of Lactococcus lactis during Saint-Paulin cheese ripening and its impact on proteolysis
    Kawabata, S
    Vassal, L
    LeBars, D
    Cesselin, B
    Nardi, M
    Gripon, JC
    ChapotChartier, MP
    LAIT, 1997, 77 (02): : 229 - 239
  • [5] Autolysis of Lactococcus lactis ssp. lactis and Lactobacillus casei ssp. casei. Cell lysis induced by a crude bacteriocin
    Martinez-Cuesta, MC
    Pelaez, C
    Juarez, M
    Requena, T
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 1997, 38 (2-3) : 125 - 131
  • [6] Autolysis of Lactococcus lactis caused by induced overproduction of its major autolysin, AcmA
    Buist, G
    Karsens, H
    Nauta, A
    vanSinderen, D
    Venema, G
    Kok, J
    APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1997, 63 (07) : 2722 - 2728
  • [7] Protective effect of the stressed supernatant from Lactococcus lactis subsp. lactis and its metabolic analysis
    Gao, Yihui
    Zhu, Jiaqing
    Zhao, Liang
    Cui, Lianming
    Zhao, Changcheng
    Yi, Juanjuan
    Liu, Xin
    Kang, Qiaozhen
    Hao, Limin
    Lu, Laizheng
    Lu, Jike
    ARCHIVES OF MICROBIOLOGY, 2022, 204 (07)
  • [8] Autolysis of Lactococcus lactis Caused by Induced Overproduction of Its Major Autolysin, AcmA
    Appl Environ Microbiol, 7 (2722):
  • [9] Protective effect of the stressed supernatant from Lactococcus lactis subsp. lactis and its metabolic analysis
    Yihui Gao
    Jiaqing Zhu
    Liang Zhao
    Lianming Cui
    Changcheng Zhao
    Juanjuan Yi
    Xin Liu
    Qiaozhen Kang
    Limin Hao
    Laizheng Lu
    Jike Lu
    Archives of Microbiology, 2022, 204
  • [10] Effect of temperature and pH on growth and product formation of Lactococcus lactis ssp lactis ATCC 19435 growing on maltose
    Hofvendahl, K
    van Niel, EWJ
    Hahn-Hägerdal, B
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 1999, 51 (05) : 669 - 672
12345