In an attempt to determine the natural habitat of Streptococcus
lactis, Streptococcus cremoris, and Streptococcus diacetilactis 27
different species of vegetables, 18 species of fruits and many individual
cow raw milk samples were examined.
S. lactis was found to occur on potatoes, corn, cucumbers,
peas, beans, and cantaloupe. In each...
Rapid acid production by lactic streptococci used in the manufacture of fermented dairy products is essential to the economy of the
industry and to the public health of consumers.
There remains to
developed, however, an adequate laboratory procedure to detect and
distinguish between slow and fast strains of these bacteria....
This thesis describes an analysis of the structure/function relationship of the
phage infection protein (Pip) in Lactococcus lactis. Pip is a protein required for phage
infection of L. lactis exclusively by phage c2 species. Pip, which shares no significant
homology to previously studied proteins, contains 6 hydrophobic regions; one residing...
The malty flavor defect produced by Streptococcus lactis var.
maltigenes has been the cause of considerable economic distress to
various segments of the dairy industry. This study was conducted
in order to develop a more thorough understanding of the chemical
nature of this defect, and to formulate a synthetic malty...
Lactococcus lactis subsp. cremoris Ropy 352 and L. lactis
subsp. cremoris Hollandicus produce an exopolysaccharide (EPS) that
imparts commercially desirable textural and rheological properties
to fermented milk products. This ropy phenotype is expressed under
specific environmental conditions. A mucoid EPS phenotype, also
expressed under specific environmental conditions, but not involved...
The bacteriophage receptor of lactococci was found on the cell
walls. A carbohydrate analysis of the cell walls from phage-resistant
mutants of L. lactis subsp. cremoris KR with reductions in phage binding
indicated that a loss of galactose correlated with a loss in binding
and infection of all phage tested:...
Lactic Acid Bacteria (LAB), an important group of organisms in modern food production, are known to secrete a unique compound called exopolysaccharide (EPS). EPS is economically important because it enhances functional properties in food and may confer beneficial health effects to consumers. Novel strains of Lactococcus lactis, Streptococcus thermophilus, and...
Most pathogens gain access to their host through mucosal surfaces. It is therefore desirable to develop mucosal vaccines that elicit an immune response to prevent this crucial first step in infection. Current mucosal vaccines are live attenuated strains of pathogens. More recent efforts have focused on the use of recombinant...
