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Characteristics of the autolysis of variants of Lactococcus lactis subsp. cremoris

Published online by Cambridge University Press:  01 June 2009

Kaarina Niskasaari
Kaarina Niskasaari
Affiliation:
Department of Biochemistry, University of Oulu, Linnanmaa, SF-90570 Oulu 57, Finland
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Summary

Two slime-forming strains (T5 and MLS96) and a non-slime-forming strain (HA) of Lactococcus lactis subsp. cremoris were investigated for autolysis and optimal conditions for the autolytic process were developed. The rate of autolysis was maximal in exponential phase cells in 0·01 M-Na phosphate buffer, pH 6·5–7·5, at 30–45 °C. Autolysis of the native exponential phase walls was activated by trypsin and inhibited by lipoteichoic acid and cardiolipin. Decreased trypsin activation was found in intact exponential phase cells and no activation in stationary phase cells. N-acetylmuramylhydrolase action in the autolytic system of Lc. lactis subsp. cremoris strains was indicated by the progressive release of reducing groups. No amidase or endopeptidase action was found. Great variation in the rate of autolysis of whole cells was observed between the two slime-forming strains. Intact cells of strain T5 exhibited decreased autolytic activity, but a higher rate of autolysis of isolated exponential phase walls. Autolysins from strain T5 walls exhibited lower hydrolytic activity against sodium dodecyl sulphate-treated walls of the other two strains as compared with strains MLS96 and HA. Quantitative analysis revealed higher protein and phosphorus and lower hexosamine and rhamnose in cell wall preparations of strain T5 compared with the other two strains. Results suggest that the decreased rate of autolysis of strain T5 cells may at least in part be caused by cell surface components other than cell-wall peptidoglycan. It is proposed that the difference in autolytic characteristics should be used as a criterion when selecting starter strains of lactococci (streptococci).

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 4 , August 1989 , pp. 639 - 649
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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