PROCESS FOR THE LYSIS OF A CULTURE OF LACTIC ACID BACTERIA BY MEANS OF A LYSIN, AND USES OF THE RESULTING LYSED CULTURE

PCT No. PCT/NL95/00170 Sec. 371 Date Apr. 22, 1997 Sec. 102(e) Date Apr. 22, 1997 PCT Filed May 12, 1995 PCT Pub. No. WO95/31561 PCT Pub. Date Nov. 23, 1995The invention provides a process for the lysis of a culture of lactic acid bacteria, or a product containing such culture e.g. cheese, by means...

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Bibliographische Detailangaben
Hauptverfasser:	BUIST, GIRBE, KOK, JAN, LEDEBOER, AAT, M, VENEMA, GERARD
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE DERIVATIVES THEREOF ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS HUMAN NECESSITIES HYGIENE MAKING THEREOF MEDICAL OR VETERINARY SCIENCE METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MILK OR CHEESE SUBSTITUTES MUTATION OR GENETIC ENGINEERING NUCLEIC ACIDS NUCLEOSIDES NUCLEOTIDES ORGANIC CHEMISTRY PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PROCESSES USING MICROORGANISMS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS SPIRITS SUGARS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE
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Zusammenfassung:	PCT No. PCT/NL95/00170 Sec. 371 Date Apr. 22, 1997 Sec. 102(e) Date Apr. 22, 1997 PCT Filed May 12, 1995 PCT Pub. No. WO95/31561 PCT Pub. Date Nov. 23, 1995The invention provides a process for the lysis of a culture of lactic acid bacteria, or a product containing such culture e.g. cheese, by means of a lysin through the in situ production of a homologous autolysin, or a heterologous autolysin obtainable from Gram-positive bacteria esp. from lactic acid bacteria. The gene encoding said autolysin is controlled by a promoter, preferably regulated by food-grade ingredients or parameters, to achieve an enhanced lysis after induction resulting in an enhanced production of total autolysin compared with the natural production lever of the homologous autolysin during fermentation or shortly thereafter. Other uses of the invention include preparing a mixture of peptides which are modified by peptidases freed after the lysis, using the autolysin as a bactericidal agent against spoiling bacteria or pathogenic bacteria for improving the shelf life of a product containing the lysed culture.