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Immobilization of lactococci.Bacteria present in dairy products exist predominantly in an immobilized form, as coagulated milk is not a liquid and thus does not allow bacteria to move free.Lactococci may be immobilized by attachment to surfaces, chain formation and by trapping in the extracellular matrix.Use of semi-liquid medium to simulate immobilized growth revealed characteristic properties of non-planctonic lactococcal cultures, which are: limited distribution in the medium, slow growth, a mixture of the stationary and exponentially growing cells, and genetic instability of the culture.These characteristics depend on molecular composition of the cell wall.We have shown that peptidoglycan (PG) breaks, which can be introduced not only by PG hydrolases, but also by defects of PG synthesis machinery (mutation in the ponA gene) play a significant role in immobilization (adhesion, sedimentation, chain formation).We also showed that cell wall anchored proteins play a positive role in L. lactis adhesion.Our studies contribute to the identification of molecular determinants responsible for the phenomenon of adhesion, formation of biofilms, and more generally for functioning of the lactic acid bacteria in natural and industrial environments.They have equally as objective to define the molecular factors necessary for the establishment of positive biofilms, which would minimize the risks of contamination in dairy industry. Lactococcus lactis / adhesion / biofilm / cell wall / peptidoglycan hydrolaseRésumé -Dans l'industrie laitière, les bactéries se retrouvent la plupart du temps sous une forme immobilisée, dans la mesure où le lait coagulé ne constitue pas un milieu liquide et ne permet donc pas aux bactéries en croissance des déplacements libres.Notre principal objectif réside dans la modélisation de la croissance immobilisée.Les lactocoques peuvent être immobilisés par un attachement sur les surfaces, la formation de chaînes ou l'emprisonnement au sein d'une matrice extra cellulaire.L'utilisation d'un milieu semi-liquide comme modèle d'immobilisation nous a permis de montrer que les propriétés caractéristiques de la croissance non-planctonique des lactocoques consistent en une distribution limitée dans le milieu, une croissance lente et le mélange de cellules en phases stationnaires et exponentielles, et que l'immobilisation est à l'origine de l'instabilité génétique de la culture.Ces caractéristiques dépendent de la composition moléculaire de la paroi cellulaire.Les cassures de peptidoglycane (PG), qui peuvent être introduites non seulement par des PG hydrolases, mais aussi suite à des défauts de la machinerie de synthèse du PG (mutation du gène ponA), sont importantes dans la croissance sous forme immobilisée des
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“AcmA activity was reported to increase significantly bacterial adhesion [40,41].”
From Positive role of cell wall anchored proteinase PrtP in adhesion of lactococci (2007) · cites this paper as [41]
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Sorted by citations
Niderkorn, V., Morgavi, D., Aboab, B., Lemaire, M., & Boudra, H. (2009) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2008.04065.x · Cited by 158
Genetic Features of Resident Biofilms Determine Attachment of Listeria monocytogenes
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Self-citationPositive role of cell wall anchored proteinase PrtP in adhesion of lactococci
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“AcmA activity was reported to increase significantly bacterial adhesion [40,41].”
BackgroundSelf-citationMartín, R., Benítez‐Cabello, A., Kulakauskas, S., Viana, M. V. C., Chamignon, C., Courtin, P., Carbonne, C., Chain, F., Pham, H., Derrien, M., et al. (2023) · Scientific Reports · doi:10.1038/s41598-023-32116-3 · Cited by 15
Self-citationFreezing resistance improvement of Lactobacillus reuteri by using cell immobilization
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Metadata
- Authors
- Ibrahim, M., Briandet, R., Mistou, M.-Y., Chrétien, A., Tremblay, J., & Kulakauskas, S.
- Affiliations
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Venue
- Le Lait
- Publisher
- EDP Sciences
- Published
- 2004-01
- Volume
- 84
- Issue
- 1-2
- Pages
- 103-114
- ISSN
- 0023-7302 (ISSN-L)
- 1297-9694
- OpenAlex
- W2164048068
- Cited by
- 7
- References
- 28
- Citations by year
- 2023: 1 · 2018: 1
- FWCI
- 1.58
- Type
- journal article
- Language
- fr
- Open access
- bronze
- doi.org
- Locations
- Le Lait (publishedVersion)
- HAL (submittedVersion, other-oa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Genetics › Bacterial Genetics and Biotechnology
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Bacterial biofilms and quorum sensing
- Keywords
- Lactococcus lactis, bacterial immobilization, cell adhesion, biofilm formation, peptidoglycan hydrolase, cell wall defects, genomic instability, dairy products, lactic acid bacteria, extracellular matrix, chain formation, sedimentation, cell wall composition
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