Design of a phage-insensitive lactococcal dairy starter via sequential transfer of naturally occurring conjugative plasmids
Abstract
The plasmid-free Lactococcus lactis subsp. cremoris MG1614 is highly phage sensitive and lacks lactose fermenting ability (Lac) and primary casein degrading ability (Prt). Food grade gene transfer systems were used to sequentially superimpose different phage defense systems on this background, resulting in a gradual increase in resistance to bacteriophage in the derivatives. pLP712, encoding Lac and Prt, was then transferred to one of these hosts, into which plasmids encoding adsorption inhibition, restriction modification, and abortive infection had already been introduced. This resulted in a phage-resistant strain which was successfully used as a single- strain starter for cheddar cheese manufacture under industrial conditions.
Disciplines
Biology
DOI
10.1128/aem.64.11.4618-4622.1998
Full Publication Date
January 1998
Publisher
American Society for Microbiology
Resource Type
journal article
Access Rights
open access
License Condition
This work is licensed under a Creative Commons Attribution 4.0 International License.
Recommended Citation
O'Sullivan, David; Coffey, Aidan; Fitzgerald, Gerald F.; Hill, Colin; and Ross, R. Paul, "Design of a phage-insensitive lactococcal dairy starter via sequential transfer of naturally occurring conjugative plasmids" (1998). Department of Biological Sciences Publications [online].
Available at: https://doi.org/10.1128/aem.64.11.4618-4622.1998
Publication Details
Applied and Environmental Microbiology