Effect of some environmental factors on autolysis of lactococci used for cheese production

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00022880" target="_blank" >RIV/60461373:22330/10:00022880 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Effect of some environmental factors on autolysis of lactococci used for cheese production
Original language description
About 300 strains were isolated from different sources and phenotypically identified. Twenty-three of them, identified as Lactococcus lactis, were subjected to genotypic characterization and tested for autolytic activity. These strains were subdivided bythe plasmide profile technique into 4 clusters, each containing the isolates that shared the same plasmid pattern. Three strains showed completely different plasmid profiles. Three highly autolytic strains were found among 23 isolates. One of them, Lactococcus lactis HMM81, which exhibited the highest autolytic activity in citrate buffer (approximately 48%), was chosen for further investigation of factors influencing the autolysis. These comprised extrinsic factors (incubation temperature) and intrinsic factors (NaCl concentration, pH of the medium, citrate buffer concentration, growth phase). As a reference strain, a non-autolytic strain Lactococcus lactis subsp. lactis NIZO B643 was used. Based on the investigation of the extrisic an
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)