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High-throughput screening for texturing Lactococcus strains.
Vera Kuzina Poulsen1, Patrick Derkx1, Gunnar Oregaard1
1Discovery, R&D, Chr. Hansen A/S, 10-12 Bøge Allé, DK2970, Hørsholm, Denmark.
FEMS Microbiology Letters
|January 11, 2019
Summary
Developing a high-throughput screening method identified lactic acid bacteria (LAB) that enhance fermented milk texture. This new assay efficiently screens for desirable LAB strains, improving food product quality.
Area of Science:
- Food Microbiology
- Dairy Science
- Biotechnology
Background:
- Lactic acid bacteria (LAB) are crucial in dairy fermentation, influencing shelf life, taste, and texture.
- Fermented milk texture is a key quality attribute impacting consumer acceptance.
- Traditional methods for texture analysis are time-consuming and laborious.
Purpose of the Study:
- To develop a high-throughput screening (HTS) assay for identifying LAB strains that improve fermented milk texture.
- To discover novel Lactococcus lactis strains with texturing capabilities.
Main Methods:
- Development of an HTS assay using 96-well microtiter plates and pressure measurements during liquid handling.
- Screening of 986 Lactococcus lactis strains.
- Comparative genomics to analyze eps gene clusters associated with exopolysaccharide production.
Main Results:
- A novel HTS assay was successfully developed and implemented.
- Only approximately 1% of the screened Lactococcus lactis strains demonstrated texturing ability.
- Two texturing strains identified belong to L. lactis subsp. lactis, a novel finding.
- Four distinct types of texturing L. lactis strains with varied eps gene clusters were identified.
Conclusions:
- The developed HTS assay is effective for rapid identification of LAB with texturing properties.
- The study identified novel texturing strains, including the first from L. lactis subsp. lactis.
- Understanding the genetic basis (eps gene clusters) of texturing can guide future strain selection and dairy product development.
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