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Development of Lactobacillus plantarum LL441 and its plasmid-cured derivatives in cheese

  • Original Paper
  • Published:
Journal of Industrial Microbiology and Biotechnology

Abstract

A wild Lactobacillus plantarum strain and two of its plasmid-cured derivatives were separately used as adjunct cultures in the manufacture of a Gouda-like traditional Spanish cheese. The wild strain, LL441, harbours seven plasmids and produces a lantibiotic-like bacteriocin. The LL441-B2 derivative has lost plasmids of 40 and 80 kb and the bacteriocin-producing capability. The LL441-B11 derivative has lost in addition a 70 kb plasmid encoding active α- and β-galactosidases. All three strains could be used as adjunct cultures as none of the technological and biochemical parameters of the cheeses was affected. Both the wild-type and the two derivatives were recovered from experimental cheeses up to 30 days after manufacture at similar rates of nearly 20%. Thus, the phenotypic traits under examination were not essential for L. plantarum to grow into the cheese matrix.

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Acknowledgements

This work was supported by the Comisión Interministerial de Ciencia y Tecnología (CICYT), (Grant 97FD-0339). The authors thank the firm SCL Quesos de Peñamellera, which kindly offered its facilities for experimental trials. The skilful assistance of M.J. González is gratefully acknowledged.

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Authors and Affiliations

  1. Carretera de Infiesto s/n, Instituto de Productos Lácteos de Asturias, 33300 , Villaviciosa, Asturias, Spain

    Susana Delgado & Baltasar Mayo

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  1. Susana Delgado
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  2. Baltasar Mayo
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Correspondence to Baltasar Mayo.

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Delgado, S., Mayo, B. Development of Lactobacillus plantarum LL441 and its plasmid-cured derivatives in cheese. J IND MICROBIOL BIOTECHNOL 30, 216–219 (2003). https://doi.org/10.1007/s10295-003-0041-5

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  • DOI: https://doi.org/10.1007/s10295-003-0041-5

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