Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability
Само за регистроване кориснике
2010
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Ten lactobacilli and one leuconostoc showing auto-aggregation ability were isolated from artisanal cheeses. Furthermore, non-aggregation strains were isolated from the same cheese sample, if existed. The analysis of factor(s) possibly involved in auto-aggregation was performed. The pretreatment of cells with proteinase K resulted in the disappearance of auto-aggregation ability. Moreover, cells also lost aggregation ability after three-times, successive washing in distilled water. Testing the ability of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8 and its aggregation-deficient derivative BGSJ2-81 to co-aggregate with Listeria innocua ATCC33090, Escherichia coli ATCC25922 or Salmonella typhimurium TR251 showed that strain BGSJ2-8 co-aggregated with these strains, but derivative BGSJ2-81 was not. However, the treatment of L. paracasei subsp. paracasei BGSJ2-8 with proteinase K prior to co-aggregation tests resulted in losing co-aggregation ability. Surface properties of select...ed strains were analyzed by MATS (microbial adhesion to solvents) method. It was noticed that the strains with auto-aggregation ability were highly hydrophobic in comparison with aggregation-deficient ones. Comparative analyses of the surface features of strain L. paracasei subsp. paracasei BGSJ2-8 and its derivative BGSJ2-81 revealed notable difference.
Кључне речи:
Surface properties / Leuconostoc / Lactobacillus / Co-aggregation / Auto-aggregationИзвор:
European Food Research and Technology, 2010, 231, 6, 925-931Издавач:
- Springer, New York
Финансирање / пројекти:
- Изучавање регулације експресије гена одабраних индустријских микроорганизама (RS-MESTD-MPN2006-2010-143036)
- CSK food enrichment, The Netherlands
DOI: 10.1007/s00217-010-1344-1
ISSN: 1438-2377
WoS: 000281969500013
Scopus: 2-s2.0-77956871963
Институција/група
Institut za molekularnu genetiku i genetičko inženjerstvoTY - JOUR AU - Živković, Milica AU - Jovčić, Branko AU - Kojić, Milan AU - Topisirović, Ljubiša PY - 2010 UR - https://imagine.imgge.bg.ac.rs/handle/123456789/442 AB - Ten lactobacilli and one leuconostoc showing auto-aggregation ability were isolated from artisanal cheeses. Furthermore, non-aggregation strains were isolated from the same cheese sample, if existed. The analysis of factor(s) possibly involved in auto-aggregation was performed. The pretreatment of cells with proteinase K resulted in the disappearance of auto-aggregation ability. Moreover, cells also lost aggregation ability after three-times, successive washing in distilled water. Testing the ability of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8 and its aggregation-deficient derivative BGSJ2-81 to co-aggregate with Listeria innocua ATCC33090, Escherichia coli ATCC25922 or Salmonella typhimurium TR251 showed that strain BGSJ2-8 co-aggregated with these strains, but derivative BGSJ2-81 was not. However, the treatment of L. paracasei subsp. paracasei BGSJ2-8 with proteinase K prior to co-aggregation tests resulted in losing co-aggregation ability. Surface properties of selected strains were analyzed by MATS (microbial adhesion to solvents) method. It was noticed that the strains with auto-aggregation ability were highly hydrophobic in comparison with aggregation-deficient ones. Comparative analyses of the surface features of strain L. paracasei subsp. paracasei BGSJ2-8 and its derivative BGSJ2-81 revealed notable difference. PB - Springer, New York T2 - European Food Research and Technology T1 - Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability EP - 931 IS - 6 SP - 925 VL - 231 DO - 10.1007/s00217-010-1344-1 ER -
@article{ author = "Živković, Milica and Jovčić, Branko and Kojić, Milan and Topisirović, Ljubiša", year = "2010", abstract = "Ten lactobacilli and one leuconostoc showing auto-aggregation ability were isolated from artisanal cheeses. Furthermore, non-aggregation strains were isolated from the same cheese sample, if existed. The analysis of factor(s) possibly involved in auto-aggregation was performed. The pretreatment of cells with proteinase K resulted in the disappearance of auto-aggregation ability. Moreover, cells also lost aggregation ability after three-times, successive washing in distilled water. Testing the ability of strain Lactobacillus paracasei subsp. paracasei BGSJ2-8 and its aggregation-deficient derivative BGSJ2-81 to co-aggregate with Listeria innocua ATCC33090, Escherichia coli ATCC25922 or Salmonella typhimurium TR251 showed that strain BGSJ2-8 co-aggregated with these strains, but derivative BGSJ2-81 was not. However, the treatment of L. paracasei subsp. paracasei BGSJ2-8 with proteinase K prior to co-aggregation tests resulted in losing co-aggregation ability. Surface properties of selected strains were analyzed by MATS (microbial adhesion to solvents) method. It was noticed that the strains with auto-aggregation ability were highly hydrophobic in comparison with aggregation-deficient ones. Comparative analyses of the surface features of strain L. paracasei subsp. paracasei BGSJ2-8 and its derivative BGSJ2-81 revealed notable difference.", publisher = "Springer, New York", journal = "European Food Research and Technology", title = "Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability", pages = "931-925", number = "6", volume = "231", doi = "10.1007/s00217-010-1344-1" }
Živković, M., Jovčić, B., Kojić, M.,& Topisirović, L.. (2010). Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability. in European Food Research and Technology Springer, New York., 231(6), 925-931. https://doi.org/10.1007/s00217-010-1344-1
Živković M, Jovčić B, Kojić M, Topisirović L. Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability. in European Food Research and Technology. 2010;231(6):925-931. doi:10.1007/s00217-010-1344-1 .
Živković, Milica, Jovčić, Branko, Kojić, Milan, Topisirović, Ljubiša, "Surface properties of Lactobacillus and Leuconostoc isolates from homemade cheeses showing auto-aggregation ability" in European Food Research and Technology, 231, no. 6 (2010):925-931, https://doi.org/10.1007/s00217-010-1344-1 . .