Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses

Research output: Contribution to journalJournal articlepeer-review

Standard

Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses. / Kristensen, Lise Søndergaard; Siegumfeldt, Henrik; Larsen, Nadja; Jespersen, Lene.

In: International Dairy Journal, Vol. 105, 104673, 2020.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Kristensen, LS, Siegumfeldt, H, Larsen, N & Jespersen, L 2020, 'Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses', International Dairy Journal, vol. 105, 104673. https://doi.org/10.1016/j.idairyj.2020.104673

APA

Kristensen, L. S., Siegumfeldt, H., Larsen, N., & Jespersen, L. (2020). Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses. International Dairy Journal, 105, [104673]. https://doi.org/10.1016/j.idairyj.2020.104673

Vancouver

Kristensen LS, Siegumfeldt H, Larsen N, Jespersen L. Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses. International Dairy Journal. 2020;105. 104673. https://doi.org/10.1016/j.idairyj.2020.104673

Author

Kristensen, Lise Søndergaard ; Siegumfeldt, Henrik ; Larsen, Nadja ; Jespersen, Lene. / Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses. In: International Dairy Journal. 2020 ; Vol. 105.

Bibtex

@article{e1f22a47ac9943028e7a768abefd7bfd,
title = "Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses",
abstract = "Mesophilic starter cultures, such as Lactococcus lactis, are exposed to NaCl stress during brining of cheeses influencing their viability. We investigated the effect of NaCl water solutions, used at concentrations of 3.4%, 8.0% and 15% (w/v), on viability of Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis biovar. diacetylactis and Lc. lactis subsp. lactis isolated from commercial DL-starter cultures. Viability was assessed by plate counts and flow cytometry. Bacterial viability decreased with increased concentration of NaCl in a strain-dependent manner (between 0.02% and 62% cfu at 15% (w/v) NaCl, compared with controls at 0.85% (w/v) NaCl), whereas no significant differences were detected between the subspecies. Viability levels determined by plate counts were generally lower than by flow cytometry, indicating the presence of viable but not culturable cells. Knowledge of salt tolerance of Lc. lactis strains would enable rational selection of starter cultures targeting production of cheeses with different NaCl content.",
author = "Kristensen, {Lise S{\o}ndergaard} and Henrik Siegumfeldt and Nadja Larsen and Lene Jespersen",
year = "2020",
doi = "10.1016/j.idairyj.2020.104673",
language = "English",
volume = "105",
journal = "International Dairy Journal",
issn = "0958-6946",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Diversity in NaCl tolerance of Lactococcus lactis strains from DL-starter cultures for production of semi-hard cheeses

AU - Kristensen, Lise Søndergaard

AU - Siegumfeldt, Henrik

AU - Larsen, Nadja

AU - Jespersen, Lene

PY - 2020

Y1 - 2020

N2 - Mesophilic starter cultures, such as Lactococcus lactis, are exposed to NaCl stress during brining of cheeses influencing their viability. We investigated the effect of NaCl water solutions, used at concentrations of 3.4%, 8.0% and 15% (w/v), on viability of Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis biovar. diacetylactis and Lc. lactis subsp. lactis isolated from commercial DL-starter cultures. Viability was assessed by plate counts and flow cytometry. Bacterial viability decreased with increased concentration of NaCl in a strain-dependent manner (between 0.02% and 62% cfu at 15% (w/v) NaCl, compared with controls at 0.85% (w/v) NaCl), whereas no significant differences were detected between the subspecies. Viability levels determined by plate counts were generally lower than by flow cytometry, indicating the presence of viable but not culturable cells. Knowledge of salt tolerance of Lc. lactis strains would enable rational selection of starter cultures targeting production of cheeses with different NaCl content.

AB - Mesophilic starter cultures, such as Lactococcus lactis, are exposed to NaCl stress during brining of cheeses influencing their viability. We investigated the effect of NaCl water solutions, used at concentrations of 3.4%, 8.0% and 15% (w/v), on viability of Lc. lactis subsp. cremoris, Lc. lactis subsp. lactis biovar. diacetylactis and Lc. lactis subsp. lactis isolated from commercial DL-starter cultures. Viability was assessed by plate counts and flow cytometry. Bacterial viability decreased with increased concentration of NaCl in a strain-dependent manner (between 0.02% and 62% cfu at 15% (w/v) NaCl, compared with controls at 0.85% (w/v) NaCl), whereas no significant differences were detected between the subspecies. Viability levels determined by plate counts were generally lower than by flow cytometry, indicating the presence of viable but not culturable cells. Knowledge of salt tolerance of Lc. lactis strains would enable rational selection of starter cultures targeting production of cheeses with different NaCl content.

U2 - 10.1016/j.idairyj.2020.104673

DO - 10.1016/j.idairyj.2020.104673

M3 - Journal article

AN - SCOPUS:85080056113

VL - 105

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

M1 - 104673

ER -

ID: 238678720