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Updated: Mar 9, 2026

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective
Published on: June 16, 2022
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.
Aims:
This study was an attempt to create a novel milk clotting procedure using a recombinant bacterium capable of milk coagulation.
Methods And Results:
The Rhizomucor pusillus proteinase (RPP) gene was sub-cloned into a pALF expression vector. The recombinant pALF-RPP vector was then electro-transferred into Lactococcus lactis. Finally, the milk coagulation ability of recombinant L. lactis carrying a RPP gene was evaluated. Nucleotide sequencing of DNA insertion from the clone revealed that the RPP activity corresponded to an open reading frame consisting of 1218 bp coding for a 43·45 kDa RPP protein. The RPP protein assay results indicated that the highest RPP enzyme expression with 870 Soxhlet units (SU) per ml and 7914 SU/OD were obtained for cultures which were incubated at pH 5·5 and 30°C. Interestingly, milk coagulation was observed after 205 min of inoculating milk with recombinant L. lactis carrying the RPP gene.
Conclusion:
The recombinant L. lactis carrying RPP gene has the ability to function as a starter culture for acidifying and subsequently coagulating milk by producing RPP as a milk coagulant agent.
Significance And Impact Of The Study:
Creating a recombinant starter culture bacterium that is able to coagulate milk. It is significant because the recombinant L. lactis has the ability to work as a starter culture and milk coagulation agent.
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