• Journal of Dairy Science and Biotechnology
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• 제35권3호
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• pp.196-201
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• 2017

Lactococcus lactis subsp. cremoris FC는 카스피해 요구르트의 명칭으로 강한 점성을 가지는 것을 특징으로 하는 코카커스 지방 유래의 발효유로부터 분리된 균주로 있다. 본 연구는 Lc. lactis subsp. cremoris FC의 생장에 대한 lactoferrin group(native-lactoferrin, apo-lactoferrin, 그리고 holo-lactoferrin)과 transferrin (apo-transferrin과 holo-transferrin)의 첨가가 생장에 미치는 영향을 알아보기 위하여 수행하였다. Lc. lactis subsp. cremoris FC의 생장에 lactoferrin과 transferrin의 첨가효과는 0.5 또는 1 mg/mL의 농도로 첨가하는 것이 생장 촉진에 좋은 효과를 나타내는 것으로 조사되었다.

• 한국미생물·생명공학회지
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• 제22권3호
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• pp.233-239
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• 1994

The characteristics of the bacteriophage resistant Lactococcus lactis subsp. cremoris ATCC 11602-A1, the phage-resistant mutant of Lactococcus lactis subsp. cremoris ATCC 11602, was examined. Electron microscopic study of phage adsorption to A1 revealed that after 10 min. incubation of the host-phage mixture, A1 did not show phage adsorption, and after 60 min. did not show a real burst and the release of new phage particles which could be detected in the mixture of its parent strain and phage. However, the phage adsorption rate of A1 after SDS treatment increased to 98%. Moreover, when the cell walls from A1 and parent strain, and the polysaccharide(PS) and peptidoglycan(PG) of their cell wall were mixed with phage and incubated for 15 min., PS and PG from A1 did not bind phage, but only SD-treated cell wall bound phage, and the cell wall and PS of parent strain bound phage. Both A1 and parent strain treated with 0.2 N HCl-and 5% TCA(100$$C) did not bind phage. The results suggest that the phage receptor is still present in the cell wall of the A1, but a cell wall constituent hydrolyzed by SDS blocks phage adsorption by masking the phage receptor. It also suggests that the phage receptor of parent strain is associated with PS of the cell wall.

• 한국미생물·생명공학회지
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• 제21권4호
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• pp.293-298
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• 1993

The ppage resistance mechanism of Lactococcus lactis subsp. cremoris ATCC 11602-A1 was investigated. When parent and A1 were incubated at 30 and 40$^{\circ}C$, A1 grew well and multiplication of phage(MOI=1)on A1 slightly occurred at 40$^{\circ}C$ in contrast with parent. There was a great difference of proteolytic activity between parent and A1, irrespective of the temperature. As a result of ADS treatment oon culture broth, survival rate of A1 was 27% at the lethal concentration of parent and adsorption rate of phage was increased to 95~97%, which was considered to come from the exposure of phage receptor site masked by an unknown component. These results suggest that acridine orange (AO) treatment leads to the modification of cell wall, conferring resistance to high temperature and lytic phage. No change in plasmid profiles of A1 at 30 and 40$^{\circ}C$ were found, which suggests that plasmid is not relative to temperature-resistance of A1.

• 한국미생물·생명공학회지
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• 제46권2호
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• pp.91-101
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• 2018

The aim of this study was to transfer the 18.5 kb gene clusters coding for 17 genes from Lactobacillus rhamnosus to Lactococcus lactis subsp. cremoris MG1363 in order to determine the effect of host on exopolysaccharide (EPS) production and to provide a model for studying the phosphorylation of proteins which are proposed to be involved in EPS polymerization. Lactobacillus rhamnosus RW-9595M and ATCC 9595 have 99% identical operons coding for EPS biosynthesis, produced different amounts of EPS (543 vs 108 mg/l). L. lactis subsp. cremoris MG1363 transformed with the operons from RW-9595M and ATCC 9595 respectively, produced 326 and 302 mg/l EPS in M17 containing 0.5% glucose. The tyrosine protein kinase transmembrane modulator (Wzd) was proposed to participate in regulating chain elongation of EPS polymers by interacting with the tyrosine protein kinase Wze. While Wzd was found in phosphorylated form in the presence of the phosphorylated kinase (Wze), no phosphorylated proteins were detected when all nine tyrosines of Wzd were mutated to phenylalanine. Lactococcus lactis subsp. cremoris could produce higher amounts of EPS than other EPS-producing lactococci when expressing genes from L. rhamnosus. Phosphorylated Wzd was essential for the phosphorylation of Wze when expressed in vivo.

• Journal of Microbiology and Biotechnology
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• 제10권4호
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• pp.539-543
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• 2000

A new bacteriocin, named lacticin 10790, was purified from Lactococcus lactis subsp. cremoris KFCC 10790 by sequential adsorption, immobilized metal-affinity, cation-exchange, and $C_{18}$ reverse-phase chromatographies. The molecular mass of the bacteriocin was estimated to be between 3,000 and 3,500 Da. Lacticin 10790 showed a broad antimicrobial spectrum against many gram-positive bacteria. The bacteriocin was stable to heat and in the pH range between 2 and 6. Lacticin 10790 was destroyed by digestion with proteases and exhibited a bactericidal mode of action. An amino acid composition analysis of purified lacticin 10790 revealed a high concentration of hydrophobic amino acids. The N terminus of the bacteriocin was found to be blocked, upon analysis by Edman degradation. The results suggest that lacticin 10790 is a class I bacteriocin.

• Journal of Dairy Science and Biotechnology
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• 제37권2호
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• pp.129-135
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• 2019

This study investigated the effects of heat-treated and non-heat-treated bovine lactoferrin on the growth of Lactococcus lactis subsp. cremoris JCM 20076. The addition of heat-treated and non-heat-treated bovine lactoferrin in adjusted MRS medium stimulated the growth of Lc. cremoris JCM 20076. Heat-treated bovine lactoferrin had a greater impact on the growth of Lc. cremoris JCM 20076 compared to that with non-heat-treated bovine lactoferrin. Bovine lactoferrin heated at $65^{\circ}C$ for 30 min stimulated the growth of the bacteria more than that heated at $80^{\circ}C$ for 5 min. Furthermore, the growth of Lc. cremoris JCM 20076 increased substantially with heat-treated bovine lactoferrin at a concentration of 1 mg/mL.

• 한국미생물·생명공학회지
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• 제22권3호
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• pp.240-245
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• 1994

Relation the phage defense mechanism of phage resistant Lactococcus lactis subsp. cremoris ATCC 11602-A1 to its cell wall components was investigated. To determine whether teichoic acid which is known to be one of the phage receptor site present on the cell wall, phage adsorption was examined after treatment 5% TCA(60%$\CIRC $C) and concanavalin A to the cell wall of A1 and parent strain. However, the adsorption rate of two strains did not change. Total amount of phosphate after TCA treatment did not change in both strains, but a difference between the two strains was observed. Ribitol and glycerol, components of teichoic acid, could not be detected in the cell walls of two strains by GC analysis. These results suggest that although teichoic acid was not present in the cell walls of both strains, the composition of cell wall of two strains was not identical. Measurement of amount of protein and SDS-polyacryamide gel electrophoresis were carried out to examine the involvement of cell wall protein in phage resistance, showing that protein is nothing to do with phage adsorption of parent strain, but phage resistance of A1 is related to protein. Cell wall carbohydrates of A1 contained rhamnose, glucose, and galactose. Total amount of carbohydrate of 1% SDS-treated A1 cell wall was reduced to the level of parent strain. The results suggest that phage resistance of A1 was due to the presence of a higher level of carbohydrates then parent strain, and to interaction of carbohydrate and protein.

• Journal of Microbiology and Biotechnology
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• 제30권9호
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• pp.1404-1411
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• 2020

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds. Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to commercial industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese.

• 생명과학회지
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• 제6권1호
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• pp.27-33
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• 1996

치즈숙성과정 중에서 Lactococcus lactis subsp. cremoris KH (lac$^{+}$ prt$^{+}$ ) and KHA (lac$^{-}$ prt$^{-}$ )의 혼합균에 의하여 일어나는 반응을 연구하였다. 혼합균의 성장 특징은 한쪽 균의 도움에 의하여 같이 성장하는 특징을 나타내었으며, 이 혼합균의 단백질분해효소의 양은 충분히 적었다. 이 결과로부터 치즈숙성과정 중에 홈합균의 균밀도가 높게 유지되더라도, 이 혼합균에 의하여 생성되는 쓴 맛의 생성량은 큰 문제가 되지 않는다는 결론을 얻을 수 있다. 그러므로, 치즈 숙성 과정을 촉진시키는데 있어서 KHA1의 혼합균은 좋은 치즈스타터균의 하나라고 할 수 있다.

• Journal of Microbiology
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• 제42권2호
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• pp.133-138
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• 2004

This study was aimed to determine the accumulation of free fatty acid by mesophilic lactic acid bac-teria (Lactococcus lactis subsp. lactis 1471, Lactococcus lactis subsp. cremoris 1000 and Lactobacillus casei 111) in cold-stored milk. According to the results, all cold-stored milks had higher acid degree val-ues than those of fresh milk. This phenomenon showed that a slight increase occurred in the accumulation of free fatty acids as a result of spontaneous lipolysis during cold storage. All lactic acid bacteria showed good performance in production of titratable acidity, which increased during fermentation of the milk (fresh and stored milks). Moreover, as the storage time was prolonged, more free fatty acid accumulation was obtained from the fermentation of the cold-stored milk by the investigated lactic acid bacteria. The control milk, which was without lactic acid bacteria, showed no change in the accumulation of free fatty acid during fermentation. From this result, it can be suggested that longer cold-storage time can induce higher free fatty acid accumulation in milk by lactic acid bacteria.