The DOI matches its Crossref record; 26 of the 26 references it cites were found in a registry or an index.
An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147
Open accessAbstract
Lactococcus lactis DPC3147, a strain isolated from an Irish kefir grain, produces a bacteriocin with a broad spectrum of inhibition. The bacteriocin produced is heat stable, particularly at a low pH, and inhibits nisin-producing (Nip+) lactococci. On the basis of the observation that the nisin structural gene (nisA) does not hybridize to DPC3147 genomic DNA, the bacteriocin produced was considered novel and designated lacticin 3147. The genetic determinants which encode lacticin 3147 are contained on a 63-kb plasmid, which was conjugally mobilized to a commercial cheese starter, L. lactis subsp. cremoris DPC4268. The resultant transconjugant, DPC4275, both produces and is immune to lacticin 3147. The ability of lacticin 3147-producing lactococci to perform as cheddar cheese starters was subsequently investigated in cheesemaking trials. Bacteriocin-producing starters (which included the transconjugant strain DPC4275) produced acid at rates similar to those of commercial strains. The level of lacticin 3147 produced in cheese remained constant over 6 months of ripening and correlated with a significant reduction in the levels of nonstarter lactic acid bacteria. Such results suggest that these starters provide a means of controlling developing microflora in ripened fermented products.
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Cites
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Cited by
Bacteriocins: Developing innate immunity for food
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Food fermentations: Role of microorganisms in food production and preservation
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Preservation and Fermentation: Past, Present and Future
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Metadata
- Authors
- Ryan, M. P., Rea, M. C., Hill, C., & Ross, R. P.
- Venue
- Applied and Environmental Microbiology
- Publisher
- American Society for Microbiology
- Published
- 1996-02
- Volume
- 62
- Issue
- 2
- Pages
- 612-619
- ISSN
- 0099-2240 (ISSN-L)
- 1098-5336
- OpenAlex
- W2095897934
- Cited by
- 396
- References
- 26
- FWCI
- 21.34
- Type
- journal article
- Language
- en
- Open access
- bronze
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- CoChat. (2026). Citation check: An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. https://app.cochat.ai/papers/10.1128/aem.62.2.612-619.1996
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- Ryan, M. P., Rea, M. C., Hill, C., & Ross, R. P. (1996). An application in cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Applied and Environmental Microbiology. https://doi.org/10.1128/aem.62.2.612-619.1996
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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