Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses. / Gori, Klaus; Moslehi Jenabian, Saloomeh; Purrotti, Micol; Jespersen, Lene.

In: International Dairy Journal, Vol. 21, No. 1, 2011, p. 48-53.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Gori, K, Moslehi Jenabian, S, Purrotti, M & Jespersen, L 2011, 'Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses', International Dairy Journal, vol. 21, no. 1, pp. 48-53. https://doi.org/10.1016/j.idairyj.2010.06.009

APA

Gori, K., Moslehi Jenabian, S., Purrotti, M., & Jespersen, L. (2011). Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses. International Dairy Journal, 21(1), 48-53. https://doi.org/10.1016/j.idairyj.2010.06.009

Vancouver

Gori K, Moslehi Jenabian S, Purrotti M, Jespersen L. Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses. International Dairy Journal. 2011;21(1):48-53. https://doi.org/10.1016/j.idairyj.2010.06.009

Author

Gori, Klaus ; Moslehi Jenabian, Saloomeh ; Purrotti, Micol ; Jespersen, Lene. / Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses. In: International Dairy Journal. 2011 ; Vol. 21, No. 1. pp. 48-53.

Bibtex

@article{316e3fd5b2924d62a9d4c70c6866f1f5,
title = "Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses",
abstract = "Bacterial strains of the species Arthrobacter nicotianae, Corynebacterium ammoniagenes, Corynebacterium casei, Microbacterium barkeri, Microbacterium gubbeenense and Staphylococcus equorum subsp. linens, all isolated from the smear of surface ripened cheeses, were found to possess autoinducer-2 (AI-2) activity using the Vibrio harveyi (BB170) bioluminescence assay. In contrast, Brevibacterium casei and Brevibacterium linens strains were not found to have AI-2 activity. When exposed to low pH and high NaCl concentrations, AI-2 activities increased between 5.0 and 11.6× for C. casei 44701, M. gubbeenense 15944 and S. equorum subsp. linens 15097, whereas AI-2 activities did not increase for A. nicotianae 20123, C. ammoniagenes 20305, C. ammoniagenes 20306 and M. barkeri 20145. The fact that AI-2 activity is produced by bacterial strains found in the smear of surface ripened cheeses, and also increased by dairy-relevant stress conditions, indicates that AI-2 signalling might be important in regulation of microbial succession during ripening of surface ripened cheeses.",
author = "Klaus Gori and {Moslehi Jenabian}, Saloomeh and Micol Purrotti and Lene Jespersen",
year = "2011",
doi = "10.1016/j.idairyj.2010.06.009",
language = "English",
volume = "21",
pages = "48--53",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",
number = "1",

}

RIS

TY - JOUR

T1 - Autoinducer-2 activity produced by bacteria found in smear of surface ripened cheeses

AU - Gori, Klaus

AU - Moslehi Jenabian, Saloomeh

AU - Purrotti, Micol

AU - Jespersen, Lene

PY - 2011

Y1 - 2011

N2 - Bacterial strains of the species Arthrobacter nicotianae, Corynebacterium ammoniagenes, Corynebacterium casei, Microbacterium barkeri, Microbacterium gubbeenense and Staphylococcus equorum subsp. linens, all isolated from the smear of surface ripened cheeses, were found to possess autoinducer-2 (AI-2) activity using the Vibrio harveyi (BB170) bioluminescence assay. In contrast, Brevibacterium casei and Brevibacterium linens strains were not found to have AI-2 activity. When exposed to low pH and high NaCl concentrations, AI-2 activities increased between 5.0 and 11.6× for C. casei 44701, M. gubbeenense 15944 and S. equorum subsp. linens 15097, whereas AI-2 activities did not increase for A. nicotianae 20123, C. ammoniagenes 20305, C. ammoniagenes 20306 and M. barkeri 20145. The fact that AI-2 activity is produced by bacterial strains found in the smear of surface ripened cheeses, and also increased by dairy-relevant stress conditions, indicates that AI-2 signalling might be important in regulation of microbial succession during ripening of surface ripened cheeses.

AB - Bacterial strains of the species Arthrobacter nicotianae, Corynebacterium ammoniagenes, Corynebacterium casei, Microbacterium barkeri, Microbacterium gubbeenense and Staphylococcus equorum subsp. linens, all isolated from the smear of surface ripened cheeses, were found to possess autoinducer-2 (AI-2) activity using the Vibrio harveyi (BB170) bioluminescence assay. In contrast, Brevibacterium casei and Brevibacterium linens strains were not found to have AI-2 activity. When exposed to low pH and high NaCl concentrations, AI-2 activities increased between 5.0 and 11.6× for C. casei 44701, M. gubbeenense 15944 and S. equorum subsp. linens 15097, whereas AI-2 activities did not increase for A. nicotianae 20123, C. ammoniagenes 20305, C. ammoniagenes 20306 and M. barkeri 20145. The fact that AI-2 activity is produced by bacterial strains found in the smear of surface ripened cheeses, and also increased by dairy-relevant stress conditions, indicates that AI-2 signalling might be important in regulation of microbial succession during ripening of surface ripened cheeses.

U2 - 10.1016/j.idairyj.2010.06.009

DO - 10.1016/j.idairyj.2010.06.009

M3 - Journal article

VL - 21

SP - 48

EP - 53

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 1

ER -

ID: 32327628