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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Journal of Food and Nutrition Research

ISSN

1336-8672

e-ISSN

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Svazek periodika

49

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

9

Strana od-do

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Kód UT WoS článku

000275928100001

EID výsledku v databázi Scopus

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