Acceso abierto

Distribution of Cell Envelope Proteinases Genes among Polish Strains of Lactobacillus helveticus


Cite

Broadbent J.R., H. Cai, R.L. Larsen, J.E. Hughes, D.L. Welker, V.G de Carvalho, T.A. Tompkins, Y. Ardö, F. Vogensen, A. De Lorentiis and others. 2011. Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains. J. Dairy Sci. 94: 4313–4328.BroadbentJ.R.H.CaiR.L.LarsenJ.E.HughesD.L.WelkerV.Gde CarvalhoT.A.TompkinsY.ArdöF.VogensenA.De Lorentiisand others2011Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strainsJ. Dairy Sci.944313432810.3168/jds.2010-406821854904Search in Google Scholar

Fortina M.G., G. Ricci, D. Mora, C. Parini and P.L. Manachini. 2001. Specific identification of Lactobacillus helveticus by PCR with pepC, pepN and htrA targeted primers. FEMS Microbiol. Lett. 198: 85–89.FortinaM.G.G.RicciD.MoraC.PariniP.L.Manachini2001Specific identification of Lactobacillus helveticus by PCR with pepC, pepN and htrA targeted primersFEMS Microbiol. Lett.198858910.1111/j.1574-6968.2001.tb10623.x11325558Search in Google Scholar

Gatti M., B. Bottari, C. Lazzi, E. Neviani and G. Mucchetti. 2014. Microbial evolution in raw-milk, long-ripend cheeses produced using undefined natural whey starters. J. Dairy Sci. 97: 573–591.GattiM.B.BottariC.LazziE.NevianiG.Mucchetti2014Microbial evolution in raw-milk, long-ripend cheeses produced using undefined natural whey startersJ. Dairy Sci.9757359110.3168/jds.2013-718724290824Search in Google Scholar

Genay M., L. Sadat, V. Gagnaire and S. Lortal. 2009. prtH2, not prtH, is the ubiquitous cell wall proteinase gene in Lactobacillus helveticus. FEMS Microbiol. Lett. 75: 3238–3249.GenayM.L.SadatV.GagnaireS.Lortal2009prtH2, not prtH, is the ubiquitous cell wall proteinase gene in Lactobacillus helveticusFEMS Microbiol. Lett.7532383249Search in Google Scholar

Griffiths M.W and A.M. Tellez. 2013. Lactobacillus helveticus: the proteolytic system, Front. Microbiol. 4:1–9.GriffithsM.WA.M.Tellez2013Lactobacillus helveticus: the proteolytic systemFront. Microbiol.419Search in Google Scholar

Jensen M.P., F. Vogensen and Y. Ardo. 2009. Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strains. Int. Dairy J. 19: 661–668.JensenM.P.F.VogensenY.Ardo2009Variation in caseinolytic properties of six cheese related Lactobacillus helveticus strainsInt. Dairy J.1966166810.1016/j.idairyj.2009.04.001Search in Google Scholar

Kunji E.R.S., I. Mierau, A. Hagting, B. Poolman and W.N. Konings. 1996. The proteolytic systems of lactic acid bacteria. Antonie van Leeuwenhoek 70: 187–221.KunjiE.R.S.I.MierauA.HagtingB.PoolmanW.N.Konings1996The proteolytic systems of lactic acid bacteriaAntonie van Leeuwenhoek7018722110.1007/BF003959338879407Search in Google Scholar

Lozo J., I. Strahinic, M. Dalgalarrondo, J.M. Chobert, T. Haertle and L. Topisirovic. 2011. Comparative analysis of β-casein proteolysis by PrtP proteinase from L. paracasei subsp. paracasei BGHN14, PrtR proteinase from Lactobacillus rhamnosus BGT10 and PrtH proteinase from Lactobacillus helveticus BGRA43. Int. Dairy J. 21: 863–868.LozoJ.I.StrahinicM.DalgalarrondoJ.M.ChobertT.HaertleL.Topisirovic2011Comparative analysis of β-casein proteolysis by PrtP proteinase from L. paracasei subsp. paracasei BGHN14, PrtR proteinase from Lactobacillus rhamnosus BGT10 and PrtH proteinase from Lactobacillus helveticus BGRA43Int. Dairy J.2186386810.1016/j.idairyj.2011.05.002Search in Google Scholar

Miyamoto M., H.M. Ueno, M. Watanabe, Y. Tatsuma, Y. Seto, T. Miyamoto and H. Nakajima. 2015. Distinctive proteolytic activity of cell envelope proteinase of Lactobacillus helveticus isolated from airag, a traditional Mongolian fermented mare’s milk. Int. J. Food Microbiol. 197: 65–71.MiyamotoM.H.M.UenoM.WatanabeY.TatsumaY.SetoT.MiyamotoH.Nakajima2015Distinctive proteolytic activity of cell envelope proteinase of Lactobacillus helveticus isolated from airag, a traditional Mongolian fermented mare’s milkInt. J. Food Microbiol.197657110.1016/j.ijfoodmicro.2014.12.01225557185Search in Google Scholar

Nejati F., M. Babaei and A. Taghi-Zadeh. 2016. Characterisation of Lactobacillus helveticus strains isolated from home-made dairy products in Iran, International J. Dairy Technol. 69: 89–95.NejatiF.M.BabaeiA.Taghi-Zadeh2016Characterisation of Lactobacillus helveticus strains isolated from home-made dairy products in IranInternational J. Dairy Technol.69899510.1111/1471-0307.12223Search in Google Scholar

Nielsen M.S, T. Martinussen, B. Flambard, K.I. Sorensen and J. Otte. 2009. Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation pH, and storage time. Int. Dairy J. 19: 155–165.NielsenM.ST.MartinussenB.FlambardK.I.SorensenJ.Otte2009Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: effect of bacterial strain, fermentation pH, and storage timeInt. Dairy J.1915516510.1016/j.idairyj.2008.10.003Search in Google Scholar

Oberg C.J., J.R. Broadbent, M. Strickland and D.J. McMahon. 2002. Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricus. Lett. Appl. Microbiol. 34: 455–460.ObergC.J.J.R.BroadbentM.StricklandD.J.McMahon2002Diversity in specificity of the extracellular proteinases in Lactobacillus helveticus and Lactobacillus delbrueckii subsp. bulgaricusLett. Appl. Microbiol.3445546010.1046/j.1472-765X.2002.01123.xSearch in Google Scholar

Oommen B.S., D.J. McMahon, C.J. Oberg, J.R. Broadbent and M. Strickland. 2002. Proteolytic specificity of Lactobcillus delbrueckii subsp. bulgaricus influences functional properties of mozzarella cheese. J. Dairy Sci. 85: 2750–2758.OommenB.S.D.J.McMahonC.J.ObergJ.R.BroadbentM.Strickland2002Proteolytic specificity of Lactobcillus delbrueckii subsp. bulgaricus influences functional properties of mozzarella cheeseJ. Dairy Sci.852750275810.3168/jds.S0022-0302(02)74362-2Search in Google Scholar

Ravyts F., L. De Vuyst and F. Leroy. 2012. Bacterial diversity and functionalities in food fermentations. Eng. Life Sci. 12: 356–367.RavytsF.L.De VuystF.Leroy2012Bacterial diversity and functionalities in food fermentationsEng. Life Sci.1235636710.1002/elsc.201100119Search in Google Scholar

Richoux R., L. Aubert, G. Roset and J.R. Kerjean. 2009. Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheese. Int. J. Dairy Technol. 89: 31–41.RichouxR.L.AubertG.RosetJ.R.Kerjean2009Impact of the proteolysis due to lactobacilli on the stretchability of Swiss-type cheeseInt. J. Dairy Technol.89314110.1051/dst:2008030Search in Google Scholar

Rong J., H. Zheng, M. Liu, X. Hu, T. Wang, X. Zhang, F. Jin and L. Wang. 2015. Probiotic and anti-inflammatory attributes of an isolate Lactobacillus helveticus NS8 from Mongolian fermented koumiss. BMC Microbiology 196: 1–11.RongJ.H.ZhengM.LiuX.HuT.WangX.ZhangF.JinL.Wang2015Probiotic and anti-inflammatory attributes of an isolate Lactobacillus helveticus NS8 from Mongolian fermented koumissBMC Microbiology19611110.1186/s12866-015-0525-2459157626428623Search in Google Scholar

Sadat-Mekmene L., J. Jardin, C. Corre, D. Mollé, R. Richoux, M.M. Delage, S. Lortal and V. Gagnaire. 2011a. Simultaneous presence of PrtH and PrtH2 proteinases in Lactobacillus helveticus strains improves breakdown of the pure αs1-Casein. Appl. Environ. Microbiol. 77: 179–186.Sadat-MekmeneL.J.JardinC.CorreD.MolléR.RichouxM.M.DelageS.LortalV.Gagnaire2011aSimultaneous presence of PrtH and PrtH2 proteinases in Lactobacillus helveticus strains improves breakdown of the pure αs1-CaseinAppl. Environ. Microbiol.7717918610.1128/AEM.01466-10301973721037305Search in Google Scholar

Sadat-Mekmene L., M. Genay, D. Atlan, S. Lortal and V. Gagnaire. 2011b. Original features of cell-envelope proteinases of Lactobacillus helveticus. A review. Int. J. Food Microbiol. 146: 1–13.Sadat-MekmeneL.M.GenayD.AtlanS.LortalV.Gagnaire2011bOriginal features of cell-envelope proteinases of Lactobacillus helveticus. A reviewInt. J. Food Microbiol.14611310.1016/j.ijfoodmicro.2011.01.03921354644Search in Google Scholar

Sadat-Mekmene L., R. Richoux, L. Aubert-Frogerais, M.N. Madec, C. Corre, M. Piot, J. Jardin, S. le Feunteun, Lortal and V. Gagnaire. 2013. Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses. J. Dairy Sci. 96: 1455–1470.Sadat-MekmeneL.R.RichouxL.Aubert-FrogeraisM.N.MadecC.CorreM.PiotJ.JardinS.le FeunteunLortalV.Gagnaire2013Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheesesJ. Dairy Sci.961455147010.3168/jds.2012-617923357019Search in Google Scholar

Savijoki K., H. Ingmer and P. Varmanen. 2006. Proteolytic systems of lactic acid bacteria. Appl. Microbiol. Biotechnol. 71: 394–406.SavijokiK.H.IngmerP.Varmanen2006Proteolytic systems of lactic acid bacteriaAppl. Microbiol. Biotechnol.7139440610.1007/s00253-006-0427-116628446Search in Google Scholar

Savoy de Giori G. and E. M. Hébert. 2001. Methods to Determine Proteolytic Activity of Lactic Acid Bacteria, pp. 197–202. In: Spencer J.F.T. and A.L. Ragout de Spencer (eds.). Methods in Biotechnology, Food Microbiology Protocols. Humana Press Inc. Totowa, New Jersey.Savoy de GioriG.E. M.Hébert2001Methods to Determine Proteolytic Activity of Lactic Acid Bacteria,pp. 197202.In:SpencerJ.F.T.A.L. Ragoutde Spencer(eds.).Methods in Biotechnology, Food Microbiology ProtocolsHumana Press Inc.Totowa, New Jersey10.1385/1-59259-029-2:197Search in Google Scholar

Smeianov V.V., V.P. Wechter, J.R. Broadbent, J.E. Hughes, B.T. Rodriguez, T.K. Christensen, Y. Ardo and J.L. Steele. 2007. Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture medium. Appl. Environ. Microbiol. 73: 2661–2672.SmeianovV.V.V.P.WechterJ.R.BroadbentJ.E.HughesB.T.RodriguezT.K.ChristensenY.ArdoJ.L.Steele2007Comparative high-density microarray analysis of gene expression during growth of Lactobacillus helveticus in milk versus rich culture mediumAppl. Environ. Microbiol.732661267210.1128/AEM.00005-07185561717322329Search in Google Scholar

Soeryapranata E., J.R. Powers and G. Ünlü. 2007. Cloning and Characterization of Debittering Peptidases, PepE, PepO, PepO2, PepO3 and PepN, of Lactobacillus helveticus WSU 19. Int. Dairy J. 17: 1096–1106.SoeryapranataE.J.R.PowersG.Ünlü2007Cloning and Characterization of Debittering Peptidases, PepE, PepO, PepO2, PepO3 and PepN, of Lactobacillus helveticus WSU 19Int. Dairy J.171096110610.1016/j.idairyj.2007.02.002Search in Google Scholar

Wakai, T. and N. Yamamoto. 2012. Antihypertensive peptides specific to Lactobacillus helveticus fermented milk. pp. 159–172. In: Sammour R. H. (ed.) Biotechnology – Molecular Studies and Novel Applications for Improved Quality of Human Life. In Tech Europe, Rijeka, Croatia.WakaiT.N.Yamamoto2012Antihypertensive peptides specific to Lactobacillus helveticus fermented milk.pp. 159172.In:SammourR. H.(ed.)Biotechnology – Molecular Studies and Novel Applications for Improved Quality of Human LifeIn Tech EuropeRijeka, Croatia10.5772/28695Search in Google Scholar

Waśko, D. Szwajgier and M. Polak-Berecka. 2014. The role of ferulic acid esterase in the growth of Lactobacillus helveticus in the presence of phenolic acids and their derivatives. Euro. Food Res. Technol. 238: 299–236.WaśkoD.SzwajgierM.Polak-Berecka2014The role of ferulic acid esterase in the growth of Lactobacillus helveticus in the presence of phenolic acids and their derivativesEuro. Food Res. Technol.23829923610.1007/s00217-013-2107-6Search in Google Scholar

Widyastuti Y., Rohmatussolihat and A. Febrisiantosa. 2014. The role of lactic acid bacteria in milk fermentation. FNS 5: 435–442.WidyastutiY.RohmatussolihatA.Febrisiantosa2014The role of lactic acid bacteria in milk fermentationFNS543544210.4236/fns.2014.54051Search in Google Scholar

eISSN:
2544-4646
Idioma:
Inglés
Calendario de la edición:
4 veces al año
Temas de la revista:
Life Sciences, Microbiology and Virology