Submitted Successfully!
To reward your contribution, here is a gift for you: A free trial for our video production service.
Thank you for your contribution! You can also upload a video entry or images related to this topic.
Version Summary Created by Modification Content Size Created at Operation
1
Kristina Kondrotiene
 -- 2593 2024-01-05 11:09:26 |
2 layout
Camila Xu
 Meta information modification 2593 2024-01-05 11:23:11 |

Video Upload Options

Do you have a full video?
Send video materials Upload full video

Confirm

Are you sure to Delete?
Yes No
Cite
If you have any further questions, please contact Encyclopedia Editorial Office.
Kondrotiene, K.; Zavistanaviciute, P.; Aksomaitiene, J.; Novoslavskij, A.; Malakauskas, M. Lactococcus lactis. Encyclopedia. Available online: https://encyclopedia.pub/entry/53477 (accessed on 14 May 2024).
Kondrotiene K, Zavistanaviciute P, Aksomaitiene J, Novoslavskij A, Malakauskas M. Lactococcus lactis. Encyclopedia. Available at: https://encyclopedia.pub/entry/53477. Accessed May 14, 2024.
Kondrotiene, Kristina, Paulina Zavistanaviciute, Jurgita Aksomaitiene, Aleksandr Novoslavskij, Mindaugas Malakauskas. "Lactococcus lactis" Encyclopedia, https://encyclopedia.pub/entry/53477 (accessed May 14, 2024).
Kondrotiene, K., Zavistanaviciute, P., Aksomaitiene, J., Novoslavskij, A., & Malakauskas, M. (2024, January 05). Lactococcus lactis. In Encyclopedia. https://encyclopedia.pub/entry/53477
Kondrotiene, Kristina, et al. "Lactococcus lactis." Encyclopedia. Web. 05 January, 2024.
Lactococcus lactis
Edit
This entry is adapted from the peer-reviewed paper 10.3390/fermentation10010016

Gram-positive cocci known as Lactococcus are found solely in pairs or in chains. They are catalase-negative, and facultatively anaerobic L-lactic acid is the main byproduct of the fermentation of glucose during the glycolytic pathway of L. lactis.

Lactococcus lactis fermented milk products bioactive compounds probiotics

1. Introduction

Lactic acid bacteria (LAB) are a class of anaerobic, Gram-positive, catalase-negative microorganisms that can survive and grow in the presence of oxygen. They have the appearance of cocci or rods and do not form spores; the main byproduct of sugar fermentation is lactic acid [1][2]. The benefits of LAB consumption became apparent in the early 20th century when a scientist proposed that consuming the live microorganisms found in yogurt would lengthen the consumer’s life by improving host health and lowering the number of bacteria in the digestive tract that cause spoilage and toxins [3]. Following their discovery, LAB have been the subject of extensive research, and an impressive amount of data has been gathered about their contribution to the final product’s organoleptic qualities and nutritional value, as well as how they extend the shelf life of fermented foods. This is because LAB produce a wide range of compounds, such as ethanol, hydrogen peroxide, bacteriocins, and organic acids, among others, which work in concert to prevent or eradicate microbial contamination [4][5]. The ability of LAB strains to produce bacteriocins can be seen as a benefit and a functional role in the food industry to enhance food safety and quality [6]. Additionally, LAB produce metabolites, which are technologically attractive and explain how LAB are used in food to produce a wide range of fermented products [7].
LAB can grow in the majority of raw foods and are typically found in nutrient-rich environments [8]. Meat, dairy products, wine, beverages, sourdoughs for baked goods, fruits, vegetables, fish, and sea products are examples of food products that contain LAB. Based on the type of food product, handling techniques, and environment, different microflora predominate in these food products [8][9][10]. Since the majority of LAB’s properties are strain-dependent, the variety of LAB is intriguing overall both at the species and strain levels [7].
Since LAB have been used for centuries in food production and fermentation without posing any health risks, the American Food and Drug Agency (FDA) has classified the majority of LAB as Generally Recognized as Safe (GRAS) at the strain level [1][11][12]. The Qualified Presumption of Safety (QPS) status was also granted by the European Food Safety Authority (EFSA) to the majority of LAB genera at the species level, including Lactococcus, Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus thermophilus [1][2][12]. Oenococcus, which is used in wine; Lactobacillus, which is used in meat, vegetables, dairy, and cereals; and Lactococcus, which is used in dairy products, are some of the most frequently chosen genera for industrial application [13].

2. Lactococcus lactis

Gram-positive cocci known as Lactococcus are found solely in pairs or in chains. They are catalase-negative, and facultatively anaerobic L-lactic acid is the main byproduct of the fermentation of glucose during the glycolytic pathway of L. lactis [14]. The lactic acid produced by the anaerobic conditions throughout the glycolysis pathway adds to the sour taste of fermented foods like yogurt [15]. While there are two types of fermentation, homo-lactic acid fermentation and hetero-lactic acid fermentation, Lactococcus is an example of homo-lactic acid fermentation because it produces only lactic acid (pyruvate is created by the glycolysis process using glucose as a carbon source, and lactate dehydrogenase converts it to lactic acid) [15].
L. lactis as one of the best known and characterized species of LAB serves as a model organism for studying LAB [11]. Taxonomically, L. lactis is a mesophilic species that belongs to the Streptococcaceae family. It is further divided into four subspecies: L. lactis subsp. hordniae, L. lactis subsp. lactis (which includes the biovar diacetylactis), L. lactis subsp. tructae, and L. lactis subsp. cremoris [16][17][18]. Known as “dairy” lactococci, L. lactis subsp. lactis and L. lactis subsp. cremoris together constitute the primary LAB components of a dairy starter, a costarter, or flavoring adjunct culture systems used in the production of cheese [13][19]. Recently, Li et al. [18] proposed that L. lactis subsp. cremoris should be elevated to the species level as L. cremoris sp. and L. lactis subsp. tructae should be transferred to L. cremoris as L. cremoris subsp. tructae. This was included in the official list of recognized prokaryotic species [20].
Strains that are isolated from raw milk or even non-dairy environments are referred to as “wild” lactococci. According to studies, wild lactococci isolated from dairy and non-dairy sources can produce particular flavors that are different from those of industrial strains [17][21]. For a very long time, L. lactis has been utilized in milk fermentation, both in well-managed industrial applications and small-scale traditional operations [22]. Technological contribution of lactococci has always been associated with the manufacturing stage; however, because of their proteolytic and amino acid conversion pathways, they can also affect the final texture and flavor of dairy products [23][24].

3. L. lactis Application in the Dairy Industry

A significant number of LAB components linked to dairy food fermentation are L. lactis strains. These strains are used in commercial mesophilic starter cultures or small-scale traditional processes like making artisanal cheese, or they are employed in carefully regulated industrial dairy fermentation to produce cheese and ripen it, as well as fermented milk products like buttermilk, butter, and sour cream [13][17][22][25][26][27]. In the dairy industry, mesophilic starter cultures are classified as D-, L-, DL-, or O-cultures according to the application of L. lactis biovar diacetylactis (D-), Leuconostoc (L-), or a combination of both species (DL-) for flavor formation in addition to L. lactis strain(s) that are the major contributors to acid formation. Likewise, O-cultures are those starter cultures that exclusively rely on L. lactis for acidification [25]. It is assessed that through the consumption of fermented dairy products, humans ingest up to 1018 lactococcal cells throughout the year [13]. In dairy starter cultures, the L. lactis primary function is to generate lactic acid at a sufficient rate and to aid in the fermentation process by breaking down milk proteins. These actions have a significant impact on the final dairy product’s microbiological quality and organoleptic characteristics (Table 1) [13].
Table 1. Properties of L. lactis strains, isolated from dairy sources, useful for dairy food production.
Source of Isolation Strain Application Properties Reference
Traditionally fermented dairy foods L. lactis subsp. lactis (IMAU11823)
L. lactis subsp. lactis (IMAU11919)		 Fermented milk Good fermentation capacity, good sensory profiles Li et al. [28]
Raw bovine milk L. lactis subsp. lactis LL16 Fermented milk Positive impact on sensory properties and increased shelf life of cheese Mileriene et al. [29][30]
Indigenous Montenegrin dairy products L. lactis subsp. lactis Tested as starter cultures for cheese production Possible starter cultures for the production of traditional Montenegrin cheese as strains displayed rapid acidification ability and proteolysis Bojanic Rasovic et al. [31]
Goat milk
Cow milk		 L. hircilactis
L. laudensis		 Strains were tested as acidifying and/or flavoring cultures in small-scale cheesemaking Interesting technological and functional characteristics (production of aromatic compounds, ability to enhance the flavor in cheese, antioxidant activity) suitable for an application as complementary cultures in the dairy industry, in particular, as flavoring cultures in cheese and butter production Tidona et al. [17]
Raw milk L. lactis subsp. cremoris M104
L. lactis subsp. cremoris M78		 Graviera mini cheeses L. monocytogenes count reduction Samelis et al. [19]
Fresh Feta cheese L. lactis subsp. lactis
L. lactis subsp. garvieae		 Strains were tested as starter cultures for the production of cheese Possible starter cultures for the production of cheese (evaluation of acidifying and proteolytic activities, autolysis) Bozoudi et al. [21]
Traditional Spanish, starter-free cheese made of raw milk L. lactis subsp. lactis
L. lactis subsp. cremoris		 Strains were tested for bacteriocin production for application in fermented dairy products Production of bacteriocins, possible application as protective cultures for cheese and other fermented products, possible application as adjunct cultures aimed at improving and accelerating cheese ripening Alegria et al. [26]
Dairy products (milk and cheese) L. lactis subsp. lactis biovar. diacetylactis Strains were tested as starter cultures for the application in dairy food products Interesting technological features for potential application in fermented food production (ability to produce proteases, acidifying activity, growth at different NaCl concentrations) Fusieger et al. [32]
Raw goat milk L. lactis Tested for application as starter or biopreservative cultures Possible starter or biopreservative cultures in fermented milk production Perin et al. [33]
Proteolytic activity, lactose fermentation capabilities, exopolysaccharide (EPS) production, flavor production, and other isolate-dependent traits are among the many traits of L. lactis used as starter cultures for commercial purposes [28]. L. lactis subsp. cremoris and L. lactis subsp. Lactis, also L. lactis subsp. lactis biovar. diacetylactis, are the most common L. lactis subspecies found in dairy environments. L. lactis subsp. lactis is usually differentiated from L. lactis subsp. cremoris by its tolerance to higher temperatures and salt concentrations.
From the technological perspective, two characteristics of L. lactis strains are of significant importance—they can grow at 10 °C and at 40 °C, but not at 45 °C, and can also tolerate high concentrations of NaCl [14]. The strains’ ability to tolerate NaCl allows them to survive the negative effects of high osmotic pressure in the gastrointestinal tract’s high-salt environment and preserve a relative osmotic pressure balance in such circumstances. Because bacterial cells grown in high salt concentrations will experience a loss of turgor pressure that would affect the physiology, enzyme activity, water activity, and cell metabolism, the NaCl tolerance test indicates the degree of osmotolerance exhibited by a given LAB strain. It is known that homofermentative strains like L. lactis are more resistant to NaCl than heterofermentative strains [25]. LAB are described as homofermentative when an end product of fermentation is numerous amounts of lactic acid alone and heterofermentative when lactic acid is produced together with acetic acid, ethanol, and carbon dioxide [1].
The primary criterion for selection of L. lactis subsp. lactis starter cultures is acidification activity, as these cultures are frequently employed in the production of cheese, butter, and other fermented milk products. Slow or medium acid-producing strains are only employed if they have additional desirable qualities. Fast acid-producing strains are most commonly chosen as starter cultures [28]. Additionally, the dairy industry must consider the capacity for acid production during storage because low post-fermentation acidification is a crucial factor for commercial starters used to produce fermented milk because it impacts the quality of the finished product [28][34].
Some Lactococcus strains, such as L. lactis subsp. lactis biovar diacetylactis, exhibit additional fermentation capabilities, such as the fermentation of citrate, which results in the production of diacetyl, a flavor and aroma enhancer. Citrate can be converted by these strains into carbon dioxide and aroma compounds (C4), which enhance the organoleptic properties of fermented foods [28][32]. Diacetyl plays a crucial role in the flavor of many dairy products because, even in small amounts, it gives certain cheeses their distinctive creamy and buttery aroma [32].

4. Probiotic Features of L. lactis

Probiotics are defined as live microorganisms, which, when administered in adequate amounts, confer a health benefit on the host [12]. Probiotic-containing food products are also referred to as functional foods (the fastest-growing category of functional food development is probiotic foods) [35][36] and have a number of positive health effects, such as lowering blood pressure and serum cholesterol levels [37][38], improvement in lactose intolerance [39], production of numerous vital bioactive molecules, such as vitamins, amino acids, and gamma-aminobutyric acid, demonstrating health-promoting activity, stimulation of the growth of beneficial microorganisms and reduction in the amount of pathogens, and improving the intestinal microbial balance of the host and lowering the risk of gastro-intestinal diseases [11][40]. Thus, there is a great deal of interest in the isolation of novel probiotic strains that have the potential to enhance the quality of already-existing food products and promote health [41][42]. The optimal daily dosage of probiotic bacteria to achieve the desired effect is between 106 and 109 viable organisms [43][44], although studies have been performed that demonstrate dead cells can also have positive immunological effects [42].
Interesting probiotic potential has also been shown by certain L. lactis strains. Several previous studies have shown that some L. lactis strains that were isolated from raw and fermented milk were resistant to bile salts and acids (pH 2.5–3) and exhibited other properties like antimicrobial activity or growth in cholesterol, classifying them as probiotics [45][46]. The primary component of bile, bile salts, are toxic to living cells because they have the ability to alter the structure of cell membranes [47]. Consequently, in order for probiotic strains to reach the small intestine or colon alive, they must endure exposure to bile [48]. Human bile’s physiological concentration falls between 0.3 and 0.5% [49]. The concentration at which the growth lag time of LAB strains is measured is 0.3%; L. lactis has been reported to be resistant to 0.3–1.0% (w/v) of bile salt [45][50][51].
L. lactis has exhibited resilience in the severe conditions of the gastrointestinal tract, as well as the capacity to remain viable in the intestine and generate lactic acid, which contributes to the preservation of an acidic environment in the gut and prevents the growth of pathogenic bacteria [52]. It has been observed that L. lactis strengthens the tight junctions between intestinal epithelial cells, thereby enhancing the integrity of the gut barrier. This characteristic lowers intestinal permeability and stops harmful compounds from entering the bloodstream [53][54]. Bacteriocins, which inhibit the growth of pathogenic bacteria, are among the antimicrobial substances that L. lactis produces. In order to keep the gut microbiota balanced and healthy, these antimicrobial properties are essential [50]. Detailed information about L. lactis, isolated from dairy products, probiotic characteristics is given in Table 2.
Table 2. Probiotic features of L. lactis strains isolated from dairy sources.
Source of Isolation Strain Features Reference
Kefir grains L. lactis subsp. lactis High hydrophobicity, bile salt deconjugation Yerlikaya [55]
Raw bovine milk L. lactis subsp. lactis LL16 GABA production in fermented milk, safety confirmation, probiotic property confirmation Mileriene et al. [56]
Fermented milk L. lactis subsp. lactis Good antimicrobial activity, probiotic potential Akbar et al. [46]
Mexican artisanal milk kefir grains L. lactis subsp. lactis Probiotic potential including antibiotic susceptibility, GABA production Hurtado-Romero et al. [57]
Camel milk L. lactis
KX881782
L. lactis KX881768
L. lactis KX881782		 Probiotic characteristics including auto-aggregation ability, high cholesterol removal ability, high co-aggregation, strong antimicrobial activity, and EPS production.
KX881768 and KX881782 exhibited remarkable cholesterol removal abilities		 Abushelaibi et al. [41]
Raw and fermented milk L. lactis subsp. lactis Probiotic characteristics including antibiotic resistance, enzymatic activity, hemolytic and gelatinase activities, resistance to bile salts and acid, growth in bile acids and cholesterol, cell surface hydrophobicity Kondrotiene et al. [45]  
Ricotta cheese L. lactis subsp. lactis R7 Anti-carcinogenic potential against colorectal cancer, an immune response was observed, and the biochemical parameters showed that L. lactis strain reversed the stress caused by 1,2-dimethylhydrazine and a hypercaloric diet in rats Jaskulski et al. [58]  
Sliced mozzarella cheese L. lactis subsp. cremoris LL95 Probiotic properties such as resistance in a simulated gastric tract model and survival at different concentrations of NaCl and bile salts, and antioxidant activity. Depressive- and anxiety-like behavior in mice was proven Ramalho et al. [59]  
Camel milk L. lactis Probiotic properties including tolerance and deconjugation of bile salts, antimicrobial activity, surface hydrophobicity, and adhesion potential Sharma et al. [60]  
Artisanal, home-made products or raw milk L. lactis IBB109
L. lactis IBB417		 Probiotic properties including bile salts and acid tolerance, adhesion properties, functional and safety aspects Sałański et al. [53]  
Goat milk L. lactis DF04Mi Safety-related virulence factors (hemolytic activity, gelatinase production, coagulase, and sensitivity to antibiotics), functionality (exopolysaccharide (EPS) production, proteolytic activity, auto-aggregation, gas production, survival in the gastrointestinal tract, and antimicrobial activity against bacteria that impair oral health) Silva et al. [61]  
Tulum cheeses L. lactis Probiotic properties including resistance to acid and bile salt; resistance to gastric and pancreatic juices; resistance to antibiotics; auto-aggregation; co-aggregation; diacetyl, hydrogen peroxide, and exopolysaccharide productions Kazancıgil et al. [62]

References

  1. Castellone, V.; Bancalari, E.; Rubert, J.; Gatti, M.; Neviani, E.; Bottari, B. Eating Fermented: Health Benefits of LAB-Fermented Foods. Foods 2021, 10, 2639.
  2. Mokoena, M.P.; Omatola, C.A.; Olaniran, A.O. Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens. Molecules 2021, 26, 7055.
  3. Burgain, J.; Scher, J.; Francius, G.; Borges, F.; Corgneau, M.; Revol-Junelles, A.M.; Cailliez-Grimal, C.; Gaiani, C. Lactic Acid Bacteria in Dairy Food: Surface Characterization and Interactions with Food Matrix Components. Adv. Colloid Interface Sci. 2014, 213, 21–35.
  4. Grosu-Tudor, S.-S.; Stancu, M.-M.; Pelinescu, D.; Zamfir, M. Characterization of Some Bacteriocins Produced by Lactic Acid Bacteria Isolated from Fermented Foods. World J. Microbiol. Biotechnol. 2014, 30, 2459–2469.
  5. Casaburi, A.; Di Martino, V.; Ferranti, P.; Picariello, L.; Villani, F. Technological Properties and Bacteriocins Production by Lactobacillus curvatus 54M16 and Its Use as Starter Culture for Fermented Sausage Manufacture. Food Control 2016, 59, 31–45.
  6. Lahiri, D.; Nag, M.; Dutta, B.; Sarkar, T.; Pati, S.; Basu, D.; Abdul Kari, Z.; Wei, L.S.; Smaoui, S.; Wen Goh, K.; et al. Bacteriocin: A Natural Approach for Food Safety and Food Security. Front. Bioeng. Biotechnol. 2022, 10, 1005918.
  7. Salvucci, E.; LeBlanc, J.G.; Pérez, G. Technological Properties of Lactic Acid Bacteria Isolated from Raw Cereal Material. LWT 2016, 70, 185–191.
  8. Lahiri, D.; Nag, M.; Sarkar, T.; Ray, R.R.; Shariati, M.A.; Rebezov, M.; Bangar, S.P.; Lorenzo, J.M.; Domínguez, R. Lactic Acid Bacteria (LAB): Autochthonous and Probiotic Microbes for Meat Preservation and Fortification. Foods 2022, 11, 2792.
  9. Sadiq, S.; Imran, M.; Hassan, M.N.; Iqbal, M.; Zafar, Y.; Hafeez, F.Y. Potential of Bacteriocinogenic Lactococcus lactis subsp. lactis Inhabiting Low pH Vegetables to Produce Nisin Variants. LWT-Food Sci. Technol. 2014, 59, 204–210.
  10. Ünlü, G.; Nielsen, B.; Ionita, C. Production of Antilisterial Bacteriocins from Lactic Acid Bacteria in Dairy-Based Media: A Comparative Study. Probiotics Antimicro. Prot. 2015, 7, 259–274.
  11. Tavares, L.M.; de Jesus, L.C.L.; da Silva, T.F.; Barroso, F.A.L.; Batista, V.L.; Coelho-Rocha, N.D.; Azevedo, V.; Drumond, M.M.; Mancha-Agresti, P. Novel Strategies for Efficient Production and Delivery of Live Biotherapeutics and Biotechnological Uses of Lactococcus lactis: The Lactic Acid Bacterium Model. Front. Bioeng. Biotechnol. 2020, 8, 517166.
  12. Martín, R.; Langella, P. Emerging Health Concepts in the Probiotics Field: Streamlining the Definitions. Front. Microbiol. 2019, 10, 1047.
  13. Cavanagh, D.; Fitzgerald, G.F.; McAuliffe, O. From Field to Fermentation: The Origins of Lactococcus lactis and Its Domestication to the Dairy Environment. Food Microbiol. 2015, 47, 45–61.
  14. Nicolescu, C.M.; Bumbac, M.; Buruleanu, C.L.; Popescu, E.C.; Stanescu, S.G.; Georgescu, A.A.; Toma, S.M. Biopolymers Produced by Lactic Acid Bacteria: Characterization and Food Application. Polymers 2023, 15, 1539.
  15. Abdul Hakim, B.N.; Xuan, N.J.; Oslan, S.N.H. A Comprehensive Review of Bioactive Compounds from Lactic Acid Bacteria: Potential Functions as Functional Food in Dietetics and the Food Industry. Foods 2023, 12, 2850.
  16. Passerini, D.; Beltramo, C.; Coddeville, M.; Quentin, Y.; Ritzenthaler, P.; Daveran-Mingot, M.-L.; Bourgeois, P.L. Genes but Not Genomes Reveal Bacterial Domestication of Lactococcus lactis. PLoS ONE 2010, 5, e15306.
  17. Tidona, F.; Meucci, A.; Povolo, M.; Pelizzola, V.; Zago, M.; Contarini, G.; Carminati, D.; Giraffa, G. Applicability of Lactococcus hircilactis and Lactococcus laudensis as Dairy Cultures. Int. J. Food Microbiol. 2018, 271, 1–7.
  18. Li, T.T.; Tian, W.L.; Gu, C.T. Elevation of Lactococcus lactis subsp. cremoris to the Species Level as Lactococcus cremoris sp. nov. and Transfer of Lactococcus lactis subsp. tructae to Lactococcus cremoris as Lactococcus cremoris subsp. tructae comb. nov. Int. J. Syst. Evol. Microbiol. 2019, 71, 004727.
  19. Samelis, J.; Giannou, E.; Pappa, E.C.; Bogović-Matijašić, B.; Lianou, A.; Parapouli, M.; Drainas, C. Behavior of Artificial Listerial Contamination in Model Greek Graviera Cheeses Manufactured with the Indigenous Nisin A-Producing Strain Lactococcus lactis subsp. cremoris M104 as Costarter Culture. J. Food Saf. 2017, 37, e12326.
  20. Oren, A.; Garrity, G.M. Notification That New Names of Prokaryotes, New Combinations and New Taxonomic Opinions Have Appeared in Volume 71, Part 3 of the IJSEM. Int. J. Syst. Evol. Microbiol. 2021, 71, 004812.
  21. Bozoudi, D.; Kotzamanidis, C.; Hatzikamari, M.; Tzanetakis, N.; Menexes, G.; Litopoulou-Tzanetaki, E. A Comparison for Acid Production, Proteolysis, Autolysis and Inhibitory Properties of Lactic Acid Bacteria from Fresh and Mature Feta PDO Greek Cheese, Made at Three Different Mountainous Areas. Int. J. Food Microbiol. 2015, 200, 87–96.
  22. Kleerebezemab, M.; Hols, P.; Hugenholtz, J. Lactic Acid Bacteria as a Cell Factory: Rerouting of Carbon Metabolism in Lactococcus lactis by Metabolic Engineering. Enzym. Microb. Technol. 2000, 26, 840–848.
  23. Ruggirello, M.; Cocolin, L.; Dolci, P. Fate of Lactococcus lactis Starter Cultures during Late Ripening in Cheese Models. Food Microbiol. 2016, 59, 112–118.
  24. Rattanachaikunsopon, P.; Phumkhachorn, P. Lactic Acid Bacteria: Their Antimicrobial Compounds and Their Uses in Food Production. Ann. Biol. Res. 2010, 1, 218–228.
  25. Mahony, J.; Bottacini, F.; van Sinderen, D. Towards the Diversification of Lactococcal Starter and Non-Starter Species in Mesophilic Dairy Culture Systems. Microb. Biotechnol. 2023, 16, 1745–1754.
  26. Alegría, A.; Delgado, S.; Roces, C.; López, B.; Mayo, B. Bacteriocins Produced by Wild Lactococcus lactis Strains Isolated from Traditional, Starter-Free Cheeses Made of Raw Milk. Int. J. Food Microbiol. 2010, 143, 61–66.
  27. Song, A.A.-L.; In, L.L.A.; Lim, S.H.E.; Rahim, R.A. A Review on Lactococcus lactis: From Food to Factory. Microb. Cell Fact. 2017, 16, 55.
  28. Li, W.; Ren, M.; Duo, L.; Li, J.; Wang, S.; Sun, Y.; Li, M.; Ren, W.; Hou, Q.; Yu, J.; et al. Fermentation Characteristics of Lactococcus lactis subsp. lactis Isolated From Naturally Fermented Dairy Products and Screening of Potential Starter Isolates. Front. Microbiol. 2020, 11, 1794.
  29. Mileriene, J.; Serniene, L.; Kondrotiene, K.; Lauciene, L.; Kasetiene, N.; Sekmokiene, D.; Andruleviciute, V.; Malakauskas, M. Quality and Nutritional Characteristics of Traditional Curd Cheese Enriched with Thermo-Coagulated Acid Whey Protein and Indigenous Lactococcus lactis Strain. Int. J. Food Sci. Technol. 2021, 56, 2853–2863.
  30. Mileriene, J.; Serniene, L.; Kondrotiene, K.; Santarmaki, V.; Kourkoutas, Y.; Vasiliauskaite, A.; Lauciene, L.; Malakauskas, M. Indigenous Lactococcus lactis with Probiotic Properties: Evaluation of Wet, Thermally- and Freeze-Dried Raisins as Supports for Cell Immobilization, Viability and Aromatic Profile in Fresh Curd Cheese. Foods 2022, 11, 1311.
  31. Bojanic Rasovic, M.; Mayrhofer, S.; Martinovic, A.; Dürr, K.; Domig, K.J. Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheese Production. Food Technol. Biotechnol. 2017, 55, 55–66.
  32. Fusieger, A.; Martins, M.C.F.; de Freitas, R.; Nero, L.A.; de Carvalho, A.F. Technological Properties of Lactococcus lactis subsp. lactis bv. diacetylactis Obtained from Dairy and Non-Dairy Niches. Braz. J. Microbiol. 2020, 51, 313–321.
  33. Perin, L.M.; Miranda, R.O.; Todorov, S.D.; de Melo Franco, B.D.G.; Nero, L.A. Virulence, Antibiotic Resistance and Biogenic Amines of Bacteriocinogenic Lactococci and Enterococci Isolated from Goat Milk. Int. J. Food Microbiol. 2014, 185, 121–126.
  34. Dan, T.; Chen, Y.; Chen, X.; Sun, C.; Wang, X.; Wang, J.; Zhang, H. Isolation and Characterisation of a Lactobacillus delbrueckii subsp. bulgaricus Mutant with Low H+-ATP Ase Activity. Int. J. Dairy Technol. 2015, 68, 527–532.
  35. Tripathi, M.K.; Giri, S.K. Probiotic Functional Foods: Survival of Probiotics during Processing and Storage. J. Funct. Foods 2014, 9, 225–241.
  36. Shori, A.B. The Potential Applications of Probiotics on Dairy and Non-Dairy Foods Focusing on Viability during Storage. Biocatal. Agric. Biotechnol. 2015, 4, 423–431.
  37. Turgut, T.; Cakmakci, S. Probiotic Strawberry Yogurts: Microbiological, Chemical and Sensory Properties. Probiotics Antimicro. Prot. 2018, 10, 64–70.
  38. Panghal, A.; Janghu, S.; Virkar, K.; Gat, Y.; Kumar, V.; Chhikara, N. Potential Non-Dairy Probiotic Products—A Healthy Approach. Food Biosci. 2018, 21, 80–89.
  39. Angmo, K.; Kumari, A.; Savitri; Bhalla, T.C. Probiotic Characterization of Lactic Acid Bacteria Isolated from Fermented Foods and Beverage of Ladakh. LWT-Food Sci. Technol. 2016, 66, 428–435.
  40. Sokovic Bajic, S.; Djokic, J.; Dinic, M.; Veljovic, K.; Golic, N.; Mihajlovic, S.; Tolinacki, M. GABA-Producing Natural Dairy Isolate From Artisanal Zlatar Cheese Attenuates Gut Inflammation and Strengthens Gut Epithelial Barrier in Vitro. Front. Microbiol. 2019, 10, 527.
  41. Abushelaibi, A.; Al-Mahadin, S.; El-Tarabily, K.; Shah, N.P.; Ayyash, M. Characterization of Potential Probiotic Lactic Acid Bacteria Isolated from Camel Milk. LWT-Food Sci. Technol. 2017, 79, 316–325.
  42. Argyri, A.A.; Zoumpopoulou, G.; Karatzas, K.-A.G.; Tsakalidou, E.; Nychas, G.-J.E.; Panagou, E.Z.; Tassou, C.C. Selection of Potential Probiotic Lactic Acid Bacteria from Fermented Olives by in Vitro Tests. Food Microbiol. 2013, 33, 282–291.
  43. Sharma, P.; Tomar, S.K.; Goswami, P.; Sangwan, V.; Singh, R. Antibiotic Resistance among Commercially Available Probiotics. Food Res. Int. 2014, 57, 176–195.
  44. Vasudha, S.; Mishra, H.N. Non Dairy Probiotic Beverages. Int. Food Res. J. 2013, 20, 7.
  45. Kondrotiene, K.; Lauciene, L.; Andruleviciute, V.; Kasetiene, N.; Serniene, L.; Sekmokiene, D.; Malakauskas, M. Safety Assessment and Preliminary In Vitro Evaluation of Probiotic Potential of Lactococcus lactis Strains Naturally Present in Raw and Fermented Milk. Curr. Microbiol. 2020, 77, 3013–3023.
  46. Akbar, A.; Sadiq, M.B.; Ali, I.; Anwar, M.; Muhammad, N.; Muhammad, J.; Shafee, M.; Ullah, S.; Gul, Z.; Qasim, S.; et al. Lactococcus lactis subsp. lactis Isolated from Fermented Milk Products and Its Antimicrobial Potential. CyTA-J. Food 2019, 17, 214–220.
  47. Hermanns, G.; Funck, G.D.; Schmidt, J.T.; Pereira, J.Q.; Brandelli, A.; Richards, N.S.P.d.S. Evaluation of Probiotic Characteristics of Lactic Acid Bacteria Isolated from Artisan Cheese. J. Food Saf. 2014, 34, 380–387.
  48. Das, P.; Khowala, S.; Biswas, S. In Vitro Probiotic Characterization of Lactobacillus casei Isolated from Marine Samples. LWT 2016, 73, 383–390.
  49. Zielińska, D.; Rzepkowska, A.; Radawska, A.; Zieliński, K. In Vitro Screening of Selected Probiotic Properties of Lactobacillus Strains Isolated from Traditional Fermented Cabbage and Cucumber. Curr. Microbiol. 2015, 70, 183–194.
  50. Jawan, R.; Abbasiliasi, S.; Mustafa, S.; Kapri, M.R.; Halim, M.; Ariff, A.B. In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry. Probiotics Antimicro. Prot. 2021, 13, 422–440.
  51. Vinderola, C.G.; Reinheimer, J.A. Lactic Acid Starter and Probiotic Bacteria: A Comparative “in Vitro” Study of Probiotic Characteristics and Biological Barrier Resistance. Food Res. Int. 2003, 36, 895–904.
  52. Jung, M.Y.; Lee, C.; Seo, M.-J.; Roh, S.W.; Lee, S.H. Characterization of a Potential Probiotic Bacterium Lactococcus raffinolactis WiKim0068 Isolated from Fermented Vegetable Using Genomic and in Vitro Analyses. BMC Microbiol. 2020, 20, 136.
  53. Sałański, P.; Kowalczyk, M.; Bardowski, J.K.; Szczepankowska, A.K. Health-Promoting Nature of Lactococcus lactis IBB109 and Lactococcus lactis IBB417 Strains Exhibiting Proliferation Inhibition and Stimulation of Interleukin-18 Expression in Colorectal Cancer Cells. Front. Microbiol. 2022, 13, 822912.
  54. Tenea, G.N.; Suárez, J. Probiotic Potential and Technological Properties of Bacteriocinogenic Lactococcus lactis subsp. lactis UTNGt28 from a Native Amazonian Fruit as a Yogurt Starter Culture. Microorganisms 2020, 14, 733.
  55. Yerlikaya, O. Probiotic Potential and Biochemical and Technological Properties of Lactococcus lactis ssp. lactis Strains Isolated from Raw Milk and Kefir Grains. J. Dairy Sci. 2019, 102, 124–134.
  56. Mileriene, J.; Serniene, L.; Kasparaviciene, B.; Lauciene, L.; Kasetiene, N.; Zakariene, G.; Kersiene, M.; Leskauskaite, D.; Viskelis, J.; Kourkoutas, Y.; et al. Exploring the Potential of Sustainable Acid Whey Cheese Supplemented with Apple Pomace and GABA-Producing Indigenous Lactococcus lactis Strain. Microorganisms 2023, 11, 436.
  57. Hurtado-Romero, A.; Del Toro-Barbosa, M.; Gradilla-Hernández, M.S.; Garcia-Amezquita, L.E.; García-Cayuela, T. Probiotic Properties, Prebiotic Fermentability, and GABA-Producing Capacity of Microorganisms Isolated from Mexican Milk Kefir Grains: A Clustering Evaluation for Functional Dairy Food Applications. Foods 2021, 10, 2275.
  58. Jaskulski, I.B.; Uecker, J.; Bordini, F.; Moura, F.; Gonçalves, T.; Chaves, N.G.; Camargo, F.; Grecco, F.B.; Fiorentini, Â.M.; da Silva, W.P.; et al. In Vivo Action of Lactococcus lactis subsp. lactis Isolate (R7) with Probiotic Potential in the Stabilization of Cancer Cells in the Colorectal Epithelium. Process Biochem. 2020, 91, 165–171.
  59. Ramalho, J.B.; Soares, M.B.; Spiazzi, C.C.; Bicca, D.F.; Soares, V.M.; Pereira, J.G.; da Silva, W.P.; Sehn, C.P.; Cibin, F.W.S. In Vitro Probiotic and Antioxidant Potential of Lactococcus lactis subsp. cremoris LL95 and Its Effect in Mice Behaviour. Nutrients 2019, 11, 901.
  60. Sharma, P.; Singh, N.; Singh, S.; Khare, S.K.; Nain, P.K.S.; Nain, L. Potent γ-Amino Butyric Acid Producing Psychobiotic Lactococcus lactis LP-68 from Non-Rhizospheric Soil of Syzygium Cumini (Black Plum). Arch. Microbiol. 2021, 204, 82.
  61. da Silva, L.A.; Lopes Neto, J.H.P.; Cardarelli, H.R. Safety and Probiotic Functionality of Isolated Goat Milk Lactic Acid Bacteria. Ann. Microbiol. 2019, 69, 1497–1505.
  62. Kazancıgil, E.; Demirci, T.; Öztürk-Negiş, H.İ.; Akın, N. Isolation, Technological Characterization and in Vitro Probiotic Evaluation of Lactococcus Strains from Traditional Turkish Skin Bag Tulum Cheeses. Ann. Microbiol. 2019, 69, 1275–1287.
More
© Text is available under the terms and conditions of the Creative Commons Attribution (CC BY) license; additional terms may apply. By using this site, you agree to the Terms and Conditions and Privacy Policy.
Upload a video for this entry
Information
Subjects: Microbiology
Contributors MDPI registered users' name will be linked to their SciProfiles pages. To register with us, please refer to https://encyclopedia.pub/register :
Kristina Kondrotiene
,
Paulina Zavistanaviciute
,
Jurgita Aksomaitiene
,
Aleksandr Novoslavskij
,
Mindaugas Malakauskas
View Times: 144
Revisions: 2 times (View History)
Update Date: 05 Jan 2024
Table of Contents
    1000/1000
    Hot Most Recent
    Feedback