Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/58820
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dc.contributor.authorKondrotienė, Kristina-
dc.contributor.authorKasnauskytė, Neringa-
dc.contributor.authorŠernienė, Loreta-
dc.contributor.authorGölz, Greta-
dc.contributor.authorAlter, Thomas-
dc.contributor.authorKaškonienė, Vilma-
dc.contributor.authorMaruška, Audrius-
dc.contributor.authorMalakauskas, Mindaugas-
dc.coverage.spatialNL-
dc.date.accessioned2018-10-07T01:52:02Z-
dc.date.available2018-10-07T01:52:02Z-
dc.date.issued2018-
dc.identifier.issn00236438-
dc.identifier.otherVDU02-000021815-
dc.identifier.urihttps://hdl.handle.net/20.500.12259/58820-
dc.descriptionFunded: Research Council of Lithuania (grant number MIP-63/2015)-
dc.description.abstractThis study was aimed to screen for nisin producing Lactococcus lactis strains with prominent antimicrobial and technological characteristics applicable for the dairy industry. Twelve out of 181 29 Lactococcus spp. strains isolated from goat and cow milk, fermented wheat and buckwheat samples were identified as L. lactis strains harbouring nisin A, Z or novel nisin variant GLc03 genes. For the first time technological characteristics of L. lactis strains harbouring nisin variant GLc03 were evaluated. All 12 isolated strains showed clear antagonistic activity against tested food spoilage and pathogenic bacteria. Moreover, strains encoding nisin Z presented favourable enzymatic activities of acid phosphatase, esterase lipase and phosphohydrolase. However, strains encoding novel nisin variant GLc03 were lacking appropriate technological characteristics being resistant to tetracycline and producing harmful β-glucosidase, therefore these strains are not applicable for the dairy food production. Two nisin A producing L. lactis strains were poor acidifiers and one strain showed resistance to tetracycline. Three strains were selected according to safety and technological criteria and were examined in fresh cheese production for control of Listeria monocytogenes growth. Listeria numbers were significantly reduced (P < 0.001) in model cheese suggesting the application of these strains for fresh cheese safety improvementen
dc.description.sponsorshipBiochemijos katedra-
dc.description.sponsorshipLietuvos sveikatos mokslų universitetas. Veterinarijos akademija-
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.format.extentp. 507-514-
dc.language.isoen-
dc.relation.ispartofLWT - Food science and technology. Amsterdam : Elsevier, 2018, vol. 87-
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)-
dc.relation.isreferencedbyAGORA-
dc.relation.isreferencedbyAGRICOLA-
dc.relation.isreferencedbyScienceDirect-
dc.relation.isreferencedbyScopus-
dc.subjectCheeseen
dc.subjectFood microbiologyen
dc.subjectLactococcus lactisen
dc.subjectListeria monocytogenesen
dc.subject.classificationStraipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)-
dc.subject.otherChemija / Chemistry (N003)-
dc.subject.otherGyvūnų mokslai / Animal sciences (A003)-
dc.subject.otherChemijos inžinerija / Chemical engineering (T005)-
dc.titleCharacterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheeseen
dc.typeresearch article-
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2017.09.021-
dc.identifier.isiWOS:000415769500065-
dcterms.bibliographicCitation34-
dc.date.updated2019-04-06T14:21Z-
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local.typeS-
item.grantfulltextopen-
item.fulltextWith Fulltext-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
crisitem.author.deptInstrumentinės analizės atviros prieigos centras-
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