Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains

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Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains. / Jensen, Marie Elisabeth Penderup; Ardö, Ylva Margareta; Vogensen, Finn Kvist.

In: Letters in Applied Microbiology, Vol. 49, No. 3, 2009, p. 396-402.

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

Harvard

Jensen, MEP, Ardö, YM & Vogensen, FK 2009, 'Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains', Letters in Applied Microbiology, vol. 49, no. 3, pp. 396-402. https://doi.org/10.1111/j.1472-765X.2009.02673.x

APA

Jensen, M. E. P., Ardö, Y. M., & Vogensen, F. K. (2009). Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains. Letters in Applied Microbiology, 49(3), 396-402. https://doi.org/10.1111/j.1472-765X.2009.02673.x

Vancouver

Jensen MEP, Ardö YM, Vogensen FK. Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains. Letters in Applied Microbiology. 2009;49(3):396-402. https://doi.org/10.1111/j.1472-765X.2009.02673.x

Author

Jensen, Marie Elisabeth Penderup ; Ardö, Ylva Margareta ; Vogensen, Finn Kvist. / Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains. In: Letters in Applied Microbiology. 2009 ; Vol. 49, No. 3. pp. 396-402.

Bibtex

@article{63161090d43111dea1f3000ea68e967b,
title = "Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains",
abstract = "Aims: To isolate cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and compare them with dairy-related Lactobacillus helveticus strains using molecular typing methods. Methods and Results: The number of thermophilic bacteria in seven commercial cheeses manufactured with mesophilic starters was estimated to be <10 CFU g-1. Implementation of an enumeration step in the isolation method made it possible to isolate one thermophilic strain from each of five of seven cheeses. Comparing repetitive sequence PCR (rep-PCR) profiles of the isolates with dairy-related Lact. helveticus strains indicated that one isolate was a Lact. helveticus. Partial sequencing of 16S rRNA confirmed this, and the remaining four strains were identified as Lactobacillus delbrueckii, Lactobacillus fermentum and Enterococcus faecium. The rep-PCR profile of the isolated Lact. helveticus was identical to the rep-PCR profile of the Lact. helveticus adjunct culture used in the specific cheese, but their pulsed field gel electrophoresis profiles differed slightly.Conclusion: It was possible to isolate cultivable thermophilic bacteria from ripened cheeses manufactured with mesophilic starter and thermophilic adjunct cultures by using an enumeration step.Significance and Impact of the Study: Isolation of cultivable thermophilic bacteria from ripened cheeses made with mesophilic starters offers an original source for new dairy-relevant cultures.",
author = "Jensen, {Marie Elisabeth Penderup} and Ard{\"o}, {Ylva Margareta} and Vogensen, {Finn Kvist}",
year = "2009",
doi = "10.1111/j.1472-765X.2009.02673.x",
language = "English",
volume = "49",
pages = "396--402",
journal = "Proceedings of the Society for Applied Bacteriology",
issn = "0266-8254",
publisher = "Wiley-Blackwell",
number = "3",

}

RIS

TY - JOUR

T1 - Isolation of cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and molecular comparison with dairy-related Lactobacillus helveticus strains

AU - Jensen, Marie Elisabeth Penderup

AU - Ardö, Ylva Margareta

AU - Vogensen, Finn Kvist

PY - 2009

Y1 - 2009

N2 - Aims: To isolate cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and compare them with dairy-related Lactobacillus helveticus strains using molecular typing methods. Methods and Results: The number of thermophilic bacteria in seven commercial cheeses manufactured with mesophilic starters was estimated to be <10 CFU g-1. Implementation of an enumeration step in the isolation method made it possible to isolate one thermophilic strain from each of five of seven cheeses. Comparing repetitive sequence PCR (rep-PCR) profiles of the isolates with dairy-related Lact. helveticus strains indicated that one isolate was a Lact. helveticus. Partial sequencing of 16S rRNA confirmed this, and the remaining four strains were identified as Lactobacillus delbrueckii, Lactobacillus fermentum and Enterococcus faecium. The rep-PCR profile of the isolated Lact. helveticus was identical to the rep-PCR profile of the Lact. helveticus adjunct culture used in the specific cheese, but their pulsed field gel electrophoresis profiles differed slightly.Conclusion: It was possible to isolate cultivable thermophilic bacteria from ripened cheeses manufactured with mesophilic starter and thermophilic adjunct cultures by using an enumeration step.Significance and Impact of the Study: Isolation of cultivable thermophilic bacteria from ripened cheeses made with mesophilic starters offers an original source for new dairy-relevant cultures.

AB - Aims: To isolate cultivable thermophilic lactic acid bacteria from cheeses made with mesophilic starter and compare them with dairy-related Lactobacillus helveticus strains using molecular typing methods. Methods and Results: The number of thermophilic bacteria in seven commercial cheeses manufactured with mesophilic starters was estimated to be <10 CFU g-1. Implementation of an enumeration step in the isolation method made it possible to isolate one thermophilic strain from each of five of seven cheeses. Comparing repetitive sequence PCR (rep-PCR) profiles of the isolates with dairy-related Lact. helveticus strains indicated that one isolate was a Lact. helveticus. Partial sequencing of 16S rRNA confirmed this, and the remaining four strains were identified as Lactobacillus delbrueckii, Lactobacillus fermentum and Enterococcus faecium. The rep-PCR profile of the isolated Lact. helveticus was identical to the rep-PCR profile of the Lact. helveticus adjunct culture used in the specific cheese, but their pulsed field gel electrophoresis profiles differed slightly.Conclusion: It was possible to isolate cultivable thermophilic bacteria from ripened cheeses manufactured with mesophilic starter and thermophilic adjunct cultures by using an enumeration step.Significance and Impact of the Study: Isolation of cultivable thermophilic bacteria from ripened cheeses made with mesophilic starters offers an original source for new dairy-relevant cultures.

U2 - 10.1111/j.1472-765X.2009.02673.x

DO - 10.1111/j.1472-765X.2009.02673.x

M3 - Journal article

C2 - 19627475

VL - 49

SP - 396

EP - 402

JO - Proceedings of the Society for Applied Bacteriology

JF - Proceedings of the Society for Applied Bacteriology

SN - 0266-8254

IS - 3

ER -

ID: 15893745