Literature DB >> 10028257

Novel characteristic for distinguishing Lactococcus lactis subsp. lactis from subsp. cremoris.

M Nomura1, H Kimoto, Y Someya, I Suzuki.   

Abstract

Lactococcus lactis strains were examined for their ability to produce gamma-aminobutyric acid (GABA). Results showed that strains of L. lactis subsp. lactis were able to produce this acid, whereas L. lactis subsp. cremoris were not. GABA production thus represents another effective characteristic for distinguishing L. lactis subsp. lactis from L. lactis subsp. cremoris.

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Year:  1999        PMID： 10028257     DOI： 10.1099/00207713-49-1-163

Source DB:  PubMed          Journal:  Int J Syst Bacteriol        ISSN： 0020-7713


  16 in total

1.  Inactivation of the glutamate decarboxylase gene in Lactococcus lactis subsp. cremoris.

Authors:  M Nomura; M Kobayashi; S Ohmomo; T Okamoto
Journal:  Appl Environ Microbiol       Date:  2000-05       Impact factor: 4.792

2.  Identification and typing of Lactococcus lactis by matrix-assisted laser desorption ionization-time of flight mass spectrometry.

Authors:  Kana Tanigawa; Hiroaki Kawabata; Koichi Watanabe
Journal:  Appl Environ Microbiol       Date:  2010-04-16       Impact factor: 4.792

3.  Rapid PCR-based method which can determine both phenotype and genotype of Lactococcus lactis subspecies.

Authors:  Masaru Nomura; Miho Kobayashi; Takashi Okamoto
Journal:  Appl Environ Microbiol       Date:  2002-05       Impact factor: 4.792

4.  Lactococcus lactis NCDO2118 exerts visceral antinociceptive properties in rat via GABA production in the gastro-intestinal tract.

Authors:  Valérie Laroute; Catherine Beaufrand; Hélène Eutamene; Muriel Mercier-Bonin; Muriel Cocaign-Bousquet; Pedro Gomes; Sébastien Nouaille; Valérie Tondereau; Marie-Line Daveran-Mingot; Vassilia Theodorou
Journal:  Elife       Date:  2022-06-21       Impact factor: 8.713

5.  Synthesis of gamma-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses.

Authors:  S Siragusa; M De Angelis; R Di Cagno; C G Rizzello; R Coda; M Gobbetti
Journal:  Appl Environ Microbiol       Date:  2007-09-21       Impact factor: 4.792

Review 6.  Phenotyping and genotyping are both essential to identify and classify a probiotic microorganism.

Authors:  Gianfranco Donelli; Claudia Vuotto; Paola Mastromarino
Journal:  Microb Ecol Health Dis       Date:  2013-03-11

Review 7.  Functional implications of the microbial community structure of undefined mesophilic starter cultures.

Authors:  Eddy J Smid; Oylum Erkus; Maciej Spus; Judith C M Wolkers-Rooijackers; Svetlana Alexeeva; Michiel Kleerebezem
Journal:  Microb Cell Fact       Date:  2014-08-29       Impact factor: 5.328

8.  Biodiversity and γ-aminobutyric acid production by lactic acid bacteria isolated from traditional alpine raw cow's milk cheeses.

Authors:  Elena Franciosi; Ilaria Carafa; Tiziana Nardin; Silvia Schiavon; Elisa Poznanski; Agostino Cavazza; Roberto Larcher; Kieran M Tuohy
Journal:  Biomed Res Int       Date:  2015-02-23       Impact factor: 3.411

9.  An in vivo invertebrate evaluation system for identifying substances that suppress sucrose-induced postprandial hyperglycemia.

Authors:  Yasuhiko Matsumoto; Masaki Ishii; Kazuhisa Sekimizu
Journal:  Sci Rep       Date:  2016-05-19       Impact factor: 4.379

10.  Analyses of the probiotic property and stress resistance-related genes of Lactococcus lactis subsp. lactis NCDO 2118 through comparative genomics and in vitro assays.

Authors:  Letícia C Oliveira; Tessália D L Saraiva; Wanderson M Silva; Ulisses P Pereira; Bruno C Campos; Leandro J Benevides; Flávia S Rocha; Henrique C P Figueiredo; Vasco Azevedo; Siomar C Soares
Journal:  PLoS One       Date:  2017-04-06       Impact factor: 3.240
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