Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 421258
Title Multilevel approach indicates high clonal and functional diversity in Gouda cheese starter culture
Author(s) Kutahya, O.; Alen, I.V. van; Janssen, P.; Hazelwood, L.A.; Kleerebezem, M.; Smid, E.J.
Source In: Abstract Book 10th Symposium on Lactic Acid Bacteria, Celebrating 30 years of Lab Research, Egmond aan Zee, NL, August 28 - September 1, 2011. - FEMS - p. D22 - D22.
Event 10th Symposium on Lactic Acid Bacteria, Egmond aan Zee, the Netherlands, 2011-08-28/2011-09-01
Department(s) Microbiological Laboratory
Food Microbiology Laboratory
Publication type Abstract in scientific journal or proceedings
Publication year 2011
Abstract Gouda cheese starters are undefined cultures of closely related strains belonging to the species Lactococcus lactis and Leuconostoc mesenteroides. Several strains with different metabolic characteristics in proteolysis, citrate metabolism as well as phage and salt resistance coexist. Cheese fermentation exerts many stress conditions like temperature fluctuations, continuous pH change, carbohydrate starvation, salt stress due to brining and phage predation. These stress factors shape the population composition and determine the overall functionality of the starter during the entire course of fermentation. The functional diversity is not only linked with chromosome-associated genomic diversity. Also mobile genetic elements, like plasmids and phage predation play a crucial role. Therefore, we set out to explore the diversity in terms of genotypes, plasmid profiles, and phage resistance to understand the forces shaping the composition of the starter culture in an industrial setting. A collection of isolates has been generated from different time points during cheese making covering the entire spectrum of strain diversity. Amplified fragment length polymorphism (AFLP) was used for fingerprinting of the isolates. 8 different genotypes have been identified on basis of the AFLP profiles and the plasmid diversity was found to be uncoupled to chromosomal diversity with 13 unique profiles. The major population shifts occurred after the brining step and the plasmid profiles associated with Lactococcus lactis ssp. lactis biovar. diacetylactis strains were enriched during ripening period. Additionally, the phage sensitivity was investigated on different isolates of each genotype using bacteriophages originating from the starter culture. Strains within the same AFLP types showed different sensitivity levels to the phages isolated from their AFLP type strain. The diversity of phage sensitivity within the same genotype suggests robustness against clonal sweeps.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.