Design of a phage-insensitive lactococcal dairy starter via sequential transfer of naturally occurring conjugative plasmids

David O'Sullivan, Aidan Coffey, Gerald F. Fitzgerald, Colin Hill, R. Paul Ross

Research output: Contribution to journalArticlepeer-review

35 Scopus citations

Abstract

The plasmid-free Lactococcus lactis subsp. cremoris MG1614 is highly phage sensitive and lacks lactose fermenting ability (Lac) and primary casein degrading ability (Prt). Food grade gene transfer systems were used to sequentially superimpose different phage defense systems on this background, resulting in a gradual increase in resistance to bacteriophage in the derivatives. pLP712, encoding Lac and Prt, was then transferred to one of these hosts, into which plasmids encoding adsorption inhibition, restriction modification, and abortive infection had already been introduced. This resulted in a phage-resistant strain which was successfully used as a single- strain starter for cheddar cheese manufacture under industrial conditions.

Original languageEnglish (US)
Pages (from-to)4618-4622
Number of pages5
JournalApplied and environmental microbiology
Volume64
Issue number11
DOIs
StatePublished - Nov 1998

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