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The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
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Simultaneous lactic acidification and coagulation by using recombinant Lactococcus lactis strain.

M Raftari1, S Ghafourian2,3, F Abu Bakar1

  • 1Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia.

Journal of Applied Microbiology
|December 29, 2016
PubMed
Summary
This summary is machine-generated.

Researchers engineered a novel starter culture, recombinant Lactococcus lactis, to coagulate milk. This bacterium expresses Rhizomucor pusillus proteinase (RPP), offering a new method for milk coagulation in food production.

Keywords:
Lactococcus lactiscloningcoagulationexpressionproteinase

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Area of Science:

  • Microbiology
  • Biotechnology
  • Food Science

Background:

  • Traditional milk coagulation relies on rennet, often sourced from animal stomachs.
  • Developing microbial alternatives for milk coagulation is crucial for sustainable and ethical food production.

Purpose of the Study:

  • To engineer a recombinant bacterium capable of milk coagulation.
  • To evaluate the milk-clotting ability of a genetically modified starter culture.

Main Methods:

  • Sub-cloning the Rhizomucor pusillus proteinase (RPP) gene into a pALF expression vector.
  • Electro-transferring the recombinant vector into Lactococcus lactis.
  • Assessing milk coagulation following inoculation with recombinant L. lactis.

Main Results:

  • The RPP gene successfully integrated, coding for a 43.45 kDa RPP protein.
  • Optimal RPP enzyme expression was achieved at pH 5.5 and 30°C, yielding 870 Soxhlet units/ml.
  • Recombinant L. lactis induced milk coagulation after 205 minutes.

Conclusions:

  • Recombinant L. lactis expressing the RPP gene functions as both a starter culture and a milk coagulant.
  • This engineered bacterium offers a novel, potentially more efficient, method for milk coagulation.