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Bellassi P, Cappa F, Bassi D, Morelli L. Effect of NaCl and ripening time on spore germination by measuring the hydrogen production of Clostridium tyrobutyricum UC7086 in a hard cheese model. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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2
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Qian C, Martin NH, Wiedmann M, Trmčić A. Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies. J Dairy Sci 2022; 105:2880-2894. [PMID: 35086711 DOI: 10.3168/jds.2021-21206] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 11/28/2021] [Indexed: 11/19/2022]
Abstract
Late blowing defect (LBD) is an important spoilage issue in semi-hard cheese, with the outgrowth of Clostridium tyrobutyricum spores during cheese aging considered to be the primary cause. Although previous studies have explored the microbial and physicochemical factors influencing the defect, a risk assessment tool that allows for improved and rational management of LBD is lacking. The purpose of this study was to develop a predictive model to estimate the probability of LBD in Gouda cheese and evaluate different intervention strategies. The spore concentration distribution of butyric acid bacteria (BAB) in bulk tank milk was obtained from 8 dairy farms over 12 mo. The concentration of C. tyrobutyricum from raw milk to the end of aging was simulated based on Gouda brined for 2 d in saturated brine at 8°C and aged at 13°C. Predicted C. tyrobutyricum concentrations during aging and estimated concentration thresholds in cheese at onset of LBD were used to predict product loss due to LBD during a simulated 1-yr production. With the estimated concentration thresholds in cheese ranging from 4.36 to 4.46 log most probable number (MPN)/kg of cheese, the model predicted that 9.2% (±1.7%) of Gouda cheese showed LBD by d 60; cheeses predicted to show LBD at d 60 showed a mean pH of 5.39 and were produced with raw milk with a mean BAB spore count of 143 MPN/L. By d 90, 36.1% (±3.4%) of cheeses were predicted to show LBD, indicating that LBD typically manifests between d 60 and 90, which is consistent with observations from the literature and the cheese industry. Sensitivity analysis indicated that C. tyrobutyricum maximum growth rate as well as concentration threshold in cheese at onset of LBD are the most important variables, identifying key data needs for development of more accurate models. The implementation of microfiltration or bactofugation of raw milk (assumed to show 98% efficiency of spore removal) in our model prevented occurrence of LBD during the first 60 d of aging. Overall, our findings provide a framework for predicting the occurrence of LBD in Gouda as well as other cheeses and illustrate the value of developing digital tools for managing dairy product quality.
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Affiliation(s)
- C Qian
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - N H Martin
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - M Wiedmann
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853
| | - A Trmčić
- Milk Quality Improvement Program, Department of Food Science, Cornell University, Ithaca, NY 14853.
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Podrzaj L, Burtscher J, Küller F, Domig KJ. Strain-Dependent Cheese Spoilage Potential of Clostridium tyrobutyricum. Microorganisms 2020; 8:microorganisms8111836. [PMID: 33266400 PMCID: PMC7700369 DOI: 10.3390/microorganisms8111836] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2020] [Revised: 11/18/2020] [Accepted: 11/19/2020] [Indexed: 11/23/2022] Open
Abstract
Clostridium tyrobutyricum, a Gram-positive, anaerobic, spore-forming bacterium, is considered as one of the main causative agents for spoilage of hard and semihard cheeses. Growth of C. tyrobutyricum in cheese is critically influenced by ripening temperature and time, pH, salt and lactic acid concentration, moisture and fat content, and the presence of other microorganisms. Previous studies revealed high intraspecies diversity of C. tyrobutyricum strains and variable tolerance toward pH, temperatures, and salt concentrations. These findings indicate that strain-dependent characteristics may be relevant to assess the risk for cheese spoilage if clostridial contamination occurs. In this study, we aimed to compare the phenotypes of 12 C. tyrobutyricum strains which were selected from 157 strains on the basis of genotypic and proteotypic variability. The phenotypic analysis comprised the assessment of gas production and organic acid concentrations in an experimental cheese broth incubated at different temperatures (37, 20, and 14 °C). For all tested strains, delayed gas production at lower incubation temperatures and a strong correlation between gas production and the change in organic acid concentrations were observed. However, considering the time until gas production was visible at different incubation temperatures, a high degree of heterogeneity was found among the tested strains. In addition, variation among replicates of the same strain and differences due to different inoculum levels became evident. This study shows, that, among other factors, strain-specific germination and growth characteristics should be considered to evaluate the risk of cheese spoilage by C. tyrobutyricum.
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Affiliation(s)
- Lucija Podrzaj
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI GmbH), Technopark 1C, 3430 Tulln, Austria
| | - Johanna Burtscher
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Correspondence: ; Tel.: +43-1-47654-75456
| | - Franziska Küller
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
- Austrian Competence Centre for Feed and Food Quality, Safety and Innovation (FFoQSI GmbH), Technopark 1C, 3430 Tulln, Austria
| | - Konrad J. Domig
- Institute of Food Science, University of Natural Resources and Life Sciences Vienna (BOKU), 1190 Vienna, Austria; (L.P.); (F.K.); (K.J.D.)
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Lamichhane P, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high-heat-treated centrifugate on the composition, texture, and ripening characteristics of Maasdam cheese. J Dairy Sci 2018; 101:5724-5737. [DOI: 10.3168/jds.2017-14178] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 02/27/2018] [Indexed: 11/19/2022]
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5
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Lamichhane P, Pietrzyk A, Feehily C, Cotter PD, Mannion DT, Kilcawley KN, Kelly AL, Sheehan JJ. Effect of milk centrifugation and incorporation of high heat-treated centrifugate on the microbial composition and levels of volatile organic compounds of Maasdam cheese. J Dairy Sci 2018; 101:5738-5750. [DOI: 10.3168/jds.2017-14180] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Accepted: 01/26/2018] [Indexed: 02/02/2023]
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6
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A fluorescence in situ staining method for investigating spores and vegetative cells of Clostridia by confocal laser scanning microscopy and structured illuminated microscopy. Micron 2018; 110:1-9. [PMID: 29689432 DOI: 10.1016/j.micron.2018.04.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2018] [Revised: 04/06/2018] [Accepted: 04/15/2018] [Indexed: 12/15/2022]
Abstract
Non-pathogenic spore-forming Clostridia are of increasing interest due to their application in biogas production and their capability to spoil different food products. The life cycle for Clostridium includes a spore stage that can assist in survival under environmentally stressful conditions, such as extremes of temperature or pH. Due to their size, spores can be investigated by a range of microscopic techniques, many of which involve sample pre-treatment. We have developed a quick, simple and non-destructive fluorescent staining procedure that allows a clear differentiation between spores and vegetative cells and effectively stains spores, allowing recovery and tracking in subsequent experiments. Hoechst 34580, Propidium iodide and wheat germ agglutinin WGA 488 were used in combination to stain four strains of Clostridia at different life cycle stages. Staining was conducted without drying the sample, preventing changes induced by dehydration and cells observed by confocal laser scanner microscopy or using a super-resolution microscope equipped with a 3D-structured illumination module. Dual staining with Hoechst/Propidium iodide differentiated spores from vegetative cells, provided information on the viability of cells and was successfully applied to follow spore production induced by heating. Super-resolution microscopy of spores probed by Hoechst 34580 also allowed chromatin to be visualised. Direct staining of a cheese specimen using Nile Red and Fast Green allowed in situ observation of spores within the cheese and their position within the cheese matrix. The proposed staining method has broad applicability and can potentially be applied to follow Clostridium spore behaviour in a range of different environments.
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Gamal-Eldi H, Abd El-Sal BA, Seoudi O, Mahmoud HA, Mohamed A. Inhibition of Processed Cheese-late Gas Using Candida pelliculosa Yeast. INTERNATIONAL JOURNAL OF DAIRY SCIENCE 2017; 12:197-203. [DOI: 10.3923/ijds.2017.197.203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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8
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Murphy SC, Martin NH, Barbano DM, Wiedmann M. Influence of raw milk quality on processed dairy products: How do raw milk quality test results relate to product quality and yield? J Dairy Sci 2016; 99:10128-10149. [DOI: 10.3168/jds.2016-11172] [Citation(s) in RCA: 72] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2016] [Accepted: 08/03/2016] [Indexed: 11/19/2022]
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9
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Processed cheese contamination by spore-forming bacteria: A review of sources, routes, fate during processing and control. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.09.008] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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10
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Bermúdez J, González MJ, Olivera JA, Burgueño JA, Juliano P, Fox EM, Reginensi SM. Seasonal occurrence and molecular diversity of clostridia species spores along cheesemaking streams of 5 commercial dairy plants. J Dairy Sci 2016; 99:3358-3366. [PMID: 26923043 DOI: 10.3168/jds.2015-10079] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2015] [Accepted: 01/11/2016] [Indexed: 11/19/2022]
Abstract
Five commercial dairy plants were monitored over a 17-mo period to determine the seasonal occurrence of Clostridium spores in streams from the cheesemaking process. Every 2 mo, samples of raw milk (RM), separated cream (SC), pasteurized and standardized vat milk (PSVM), PSVM + lysozyme (PSVM+L), and manufactured cheese aged for 60 to 90 d were processed for analysis. Molecular diversity of the main species identified was determined using repetitive element palindromic PCR. The mean anaerobic spore counts (μ ± SE) were 3.16±0.054, 3.00±0.054, 2.89±0.059, and 2.03±0.054 log10 most probable number/L for RM, PSVM, PSVM+L, and SC, respectively. Although spore counts did not differ between dairy plants, seasonal variation was observed; spore counts of RM, PSVM, and PSVM+L were higher during winter (June to August) and summer (December to February) months, but no seasonal variation was seen in SC counts. The most frequently isolated species was Clostridium tyrobutyricum, ranging from 50 to 58.3% of isolates from milk and cream samples. Clostridium sporogenes was the second most common species identified (16.7-21.1%); Clostridium beijerinckii and Clostridium butyricum were also found, although at lower prevalence (7.9-13.2%). Analysis of the C. tyrobutyricum and C. sporogenes population structure through repetitive element palindromic PCR indicated a high diversity, with unique isolates found in each positive sample. The occurrence of Clostridia spores in incoming streams to cheesemaking was most prominent in the winter and summer seasons, with higher prevalence of C. tyrobutyricum in the months of June and August.
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Affiliation(s)
- Jorge Bermúdez
- Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzón 780, Montevideo, CP 12900, Uruguay.
| | - Marcela J González
- Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzón 780, Montevideo, CP 12900, Uruguay
| | - Jorge A Olivera
- Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzón 780, Montevideo, CP 12900, Uruguay
| | - Juan A Burgueño
- Centro Internacional de Mejoramiento de Maíz y Trigo (CIMMYT), Biometrics and Statistics Unit, Carretera México Veracruz Km 45, El Batán, Texcoco, Estado de México, CP 56235
| | - Pablo Juliano
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Food and Nutrition, Werribee, Victoria 3030, Australia
| | - Edward M Fox
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Food and Nutrition, Werribee, Victoria 3030, Australia
| | - Stella M Reginensi
- Unidad de Tecnología de los Alimentos, Facultad de Agronomía, UDELAR, Garzón 780, Montevideo, CP 12900, Uruguay
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Doyle CJ, Gleeson D, Jordan K, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD. Anaerobic sporeformers and their significance with respect to milk and dairy products. Int J Food Microbiol 2015; 197:77-87. [DOI: 10.1016/j.ijfoodmicro.2014.12.022] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2014] [Revised: 12/11/2014] [Accepted: 12/20/2014] [Indexed: 10/24/2022]
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13
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14
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Gatti M, Bottari B, Lazzi C, Neviani E, Mucchetti G. Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters. J Dairy Sci 2014; 97:573-91. [DOI: 10.3168/jds.2013-7187] [Citation(s) in RCA: 131] [Impact Index Per Article: 13.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2013] [Accepted: 10/09/2013] [Indexed: 11/19/2022]
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15
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Arias C, Oliete B, Seseña S, Jimenez L, Pérez-Guzmán M, Arias R. Importance of on-farm management practices on lactate-fermenting Clostridium spp. spore contamination of Manchega ewe milk: Determination of risk factors and characterization of Clostridium population. Small Rumin Res 2013. [DOI: 10.1016/j.smallrumres.2012.11.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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16
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Librán CM, Moro A, Zalacain A, Molina A, Carmona M, Berruga MI. Potential application of aromatic plant extracts to prevent cheese blowing. World J Microbiol Biotechnol 2013; 29:1179-88. [DOI: 10.1007/s11274-013-1280-x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2012] [Accepted: 02/05/2013] [Indexed: 11/30/2022]
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17
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Ruusunen M, Surakka A, Korkeala H, Lindström M. Clostridium tyrobutyricum strains show wide variation in growth at different NaCl, pH, and temperature conditions. J Food Prot 2012; 75:1791-5. [PMID: 23043827 DOI: 10.4315/0362-028x.jfp-12-109] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Outgrowth from Clostridium tyrobutyricum spores in milk can lead to butyric acid fermentation in cheeses, causing spoilage and economical loss to the dairy industry. The aim of this study was to investigate the growth of 10 C. tyrobutyricum strains at different NaCl, pH, and temperature conditions. Up to 7.5-fold differences among the maximum growth rates of different strains in the presence of 2.0% NaCl were observed. Five of 10 strains were able to grow in the presence of 3.0% NaCl, while a NaCl concentration of 3.5% was completely inhibitory to all strains. Seven of 10 strains were able to grow at pH 5.0, and up to 4- and 12.5-fold differences were observed among the maximum growth rates of different strains at pH 5.5 and 7.5, respectively. The maximum growth temperatures varied from 40.2 to 43.3°C. The temperature of 10°C inhibited the growth of all strains, while 8 of 10 strains grew at 12 and 15°C. Despite showing no growth, all strains were able to survive at 10°C. In conclusion, wide variation was observed among different C. tyrobutyricum strains in their ability to grow at different stressful conditions. Understanding the physiological diversity among the strains is important when designing food control measures and predictive models for the growth of spoilage organisms in cheese.
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Affiliation(s)
- Marjo Ruusunen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, P.O. Box 66, 00014 University of Helsinki, Finland.
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Genomic sequence of bacteriophage ATCC 8074-B1 and activity of its endolysin and engineered variants against Clostridium sporogenes. Appl Environ Microbiol 2012; 78:3685-92. [PMID: 22427494 DOI: 10.1128/aem.07884-11] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023] Open
Abstract
Lytic bacteriophage ATCC 8074-B1 produces large plaques on its host Clostridium sporogenes. Sequencing of the 47,595-bp genome allowed the identification of 82 putative open reading frames, including those encoding proteins for head and tail morphogenesis and lysis. However, sequences commonly associated with lysogeny were absent. ORF 22 encodes an endolysin, CS74L, that shows homology to N-acetylmuramoyl-L-alanine amidases, and when expressed in Escherichia coli, the protein causes effective lysis of C. sporogenes cells when added externally. CS74L was also active on Clostridium tyrobutyricum and Clostridium acetobutylicum. The catalytic domain expressed alone (CS74L(1-177)) exhibited a similar activity and the same host range as the full-length endolysin. A chimeric endolysin consisting of the CS74L catalytic domain fused to the C-terminal domain of endolysin CD27L, derived from Clostridium difficile bacteriophage ΦCD27, was produced. This chimera (CSCD) lysed C. sporogenes cells with an activity equivalent to that of the catalytic domain alone. In contrast, the CD27L C-terminal domain reduced the efficacy of the CS74L catalytic domain when tested against C. tyrobutyricum. The addition of the CD27L C-terminal domain did not enable the lysin to target C. difficile or other CD27L-sensitive bacteria.
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Němečková I, Rohacká H, Kučerová K, Tůma Š, Roubal P, Pechačová M, Cicvárek J, Plocková M. Inhibition ofClostridium Tyrobutyricumin cheese-slurry. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.3.13] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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21
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Mayer MJ, Payne J, Gasson MJ, Narbad A. Genomic sequence and characterization of the virulent bacteriophage phiCTP1 from Clostridium tyrobutyricum and heterologous expression of its endolysin. Appl Environ Microbiol 2010; 76:5415-22. [PMID: 20581196 PMCID: PMC2918958 DOI: 10.1128/aem.00989-10] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2010] [Accepted: 06/06/2010] [Indexed: 02/01/2023] Open
Abstract
The growth of Clostridium tyrobutyricum in developing cheese leads to spoilage and cheese blowing. Bacteriophages or their specific lytic enzymes may provide a biological control method for eliminating such undesirable organisms without affecting other microflora. We isolated the virulent bacteriophage phiCTP1 belonging to the Siphoviridae and have shown that it is effective in causing lysis of sensitive strains. The double-stranded DNA genome of phiCTP1 is 59,199 bp, and sequence analysis indicated that it has 86 open reading frames. orf29 was identified as the gene coding for the phage endolysin responsible for cell wall degradation prior to virion release. We cloned and expressed the ctp1l gene in E. coli and demonstrated that the partially purified protein induced lysis of C. tyrobutyricum cells and reduced viable counts both in buffer and in milk. The endolysin was inactive against a range of clostridial species but did show lysis of Clostridium sporogenes, another potential spoilage organism. Removal of the C-terminal portion of the endolysin completely abolished lytic activity.
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Affiliation(s)
- Melinda J Mayer
- Institute of Food Research, Norwich Research Park, Colney, Norwich, United Kingdom.
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Carmen Martínez-Cuesta M, Bengoechea J, Bustos I, Rodríguez B, Requena T, Peláez C. Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter. Int Dairy J 2010. [DOI: 10.1016/j.idairyj.2009.07.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Daly DF, McSweeney PL, Sheehan JJ. Split defect and secondary fermentation in Swiss-type cheeses – A review. ACTA ACUST UNITED AC 2009. [DOI: 10.1051/dst/2009036] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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24
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McSweeney P, Fox P. Metabolism of Residual Lactose and of Lactate and Citrate. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s1874-558x(04)80074-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2023]
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