Preservation of foods with non-lactose fermenting Streptococcus

Details Preservation of foods with non-lactose fermenting Streptococcus Preservation of foods with non-lactose fermenting Streptococcus

1984-03-26

1986-07-08

Wiseman, Thomas G.

Chemistry: molecular biology and microbiology

Micro-organism, per se ; compositions thereof; proces of...

Bacteria or actinomycetales; media therefor

4351721, 4351723, 435317, 435885, 426 7, 426 34, 426 36, 426 38, 426 40, 426 42, 426 43, 426 61, 935 22, 935 29, 935 38, C12N 120, C12N 1500, C12N 100, C12R 146, A23B 412, A23C 912, A23C 1700

Patent

active

045993130

ABSTRACT:
A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by curing to remove at least one natural plasmid which controls the fermentation of lactose to lactic acid while retaining the ability of this subspecies to inhibit bacterial spoilage in foods. The plasmid removed by curing is about 41 megadaltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis is particularly adapted for the preservation of milk products.

REFERENCES:
patent: 3968256 (1976-07-01), Sing
patent: 4172899 (1979-10-01), Vedamuthu
patent: 4191782 (1980-03-01), Vedamuthu
Kempler et al, "Characterization of plasmid deoxyribonucleic acid in Streptococcus lactis subsp. diacetylactis: Evidence for plasmid-linked citrate utilization", Appl. Environ. Microbiol. 37: 316 (1979).
Manual of Methods for General Bacteriology, Gerhardt et al. (ed.), American Society for Microbiology, Washington, D.C., 1981, pp. 228, 229, and 242; 210-217.
LeBlanc et al, J. of Bacteriology, vol. 140, No. 3, pp. 1112-1115, (1979).
Kempler & McKay, Appl. Microbiol. 39, pp. 926-927, (1980).

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