A multi-bacteriocin cheese starter system comprising nisin and lacticin 3147 in Lactococcus lactis, in combination with plantaricin from Lactobacillus plantarum

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dc.contributor.author Mills, S.
dc.contributor.author Griffin, Carmel
dc.contributor.author O'Connor, P. M.
dc.contributor.author Serrano, L. M.
dc.contributor.author Meijer, Wilco C.
dc.contributor.author Hill, Colin
dc.contributor.author Ross, R. Paul
dc.date.accessioned 2017-06-19T14:25:22Z
dc.date.available 2017-06-19T14:25:22Z
dc.date.issued 2017-05-05
dc.identifier.citation Mills, S., Griffin, C., O'Connor, P. M., Serrano, L. M., Meijer, W. C., Hill, C. and Ross, R. P. (2017) 'A Multi-Bacteriocin Cheese Starter System comprising Nisin and Lacticin 3147 in Lactococcus lactis, in Combination with Plantaricin from Lactobacillus plantarum', Applied and Environmental Microbiology, 83(14), e00799-17 (17pp). doi:10.1128/aem.00799-17 en
dc.identifier.volume 83
dc.identifier.issued 14
dc.identifier.startpage 1
dc.identifier.endpage 17
dc.identifier.issn 0099-2240
dc.identifier.uri http://hdl.handle.net/10468/4092
dc.identifier.doi 10.1128/aem.00799-17
dc.description.abstract Functional starter cultures demonstrating superior technological and food safety properties are advantageous to the food fermentation industry. We evaluated the efficacy of single and double bacteriocin-producing starters of Lactococcus lactis capable of producing the Class I bacteriocins, nisin A and/or lacticin 3147 in terms of starter performance. Single producers were generated by mobilising the conjugative, bacteriophage resistance plasmid pMRC01, encoding lacticin genetic determinants, or the conjugative transposon Tn5276, encoding nisin genetic determinants, to the commercial starter L. lactis CSK2775. The effect of bacteriocin co-production was examined by superimposing pMRC01 into the newly constructed nisin transconjugant. Transconjugants were improved with regard to antimicrobial activity and bacteriophage insensitivity when compared to the recipient strain and the double producer was immune to both bacteriocins. Bacteriocin production in the starter was stable, although the recipient strain proved to be a more efficient acidifier than transconjugant derivatives. Overall, combining Class I bacteriocins (the double-producer or a combination of single producers) proved as effective as individual bacteriocins for controlling Listeria innocua growth in laboratory-scale cheeses. However, using the double producer in combination with the Class II bacteriocin producer Lactobacillus plantarum, or the lacticin producer with the Class II producer, proved most effective for reducing bacterial load. As emergence of bacteriocin tolerance was reduced 10-fold in the presence of nisin and lacticin, we suggest that the double producer in conjunction with the Class II producer could serve as a protective culture providing a food-grade, multi-hurdle approach to control pathogenic growth in a variety of industrial applications. IMPORTANCE: We generated a suite of single and double-bacteriocin producing starter cultures capable of generating the Class I bacteriocins lacticin 3147 or nisin or both bacteriocins simultaneously via conjugation. The transconjugants exhibited improved bacteriophage resistance and antimicrobial activity. The single producers proved as effective as the double-bacteriocin producer at reducing Listeria numbers in laboratory-scale cheese. However, combining the double producer or the lacticin producing starter with a Class II bacteriocin producer, Lactobacillus plantarum LMG P-26358, proved most effective at reducing Listeria numbers, and was significantly better than a combination of the three bacteriocin producing strains, as the double producer is not inhibited by either of the Class I bacteriocins. Since the simultaneous use of lacticin and nisin should reduce the emergence of bacteriocin tolerant derivatives this study suggests that a protective starter system produced by bacteriocin stacking is a worthwhile multi-hurdle approach for food safety applications. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher American Society for Microbiology en
dc.rights © 2017 American Society for Microbiology. en
dc.subject Functional starter culture en
dc.subject Food fermentation en
dc.subject Lactococcus lactis en
dc.subject Lactobacillus plantarum en
dc.title A multi-bacteriocin cheese starter system comprising nisin and lacticin 3147 in Lactococcus lactis, in combination with plantaricin from Lactobacillus plantarum en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Paul Ross, College Of Sefs Office, University College Cork, Cork, Ireland. +353-21-490-3000 Email: p.ross@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 6 months after publication at the request of the publisher. en
dc.check.date 2017-12-05
dc.date.updated 2017-06-19T14:09:16Z
dc.description.version Accepted Version en
dc.internal.rssid 399705048
dc.contributor.funder CSK Food Enrichment B.V., The Netherlands
dc.description.status Peer reviewed en
dc.identifier.journaltitle Applied and Environmental Microbiology en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress p.ross@ucc.ie en
dc.identifier.articleid e00799-17


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