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Sharaf,, O., Absoereh, N., Abd-El-Khalak, A., El-Shafei, K. (2007). GENETIC IMPROVEMENT OF Lactobacillus casei SUBSP Casei via PROTOPLAST FUSION. Journal of Plant Production, 32(10), 8273-8286. doi: 10.21608/jpp.2007.220906
O. Sharaf,; Nivien Absoereh; Azzat B. Abd-El-Khalak; Kawther El-Shafei. "GENETIC IMPROVEMENT OF Lactobacillus casei SUBSP Casei via PROTOPLAST FUSION". Journal of Plant Production, 32, 10, 2007, 8273-8286. doi: 10.21608/jpp.2007.220906
Sharaf,, O., Absoereh, N., Abd-El-Khalak, A., El-Shafei, K. (2007). 'GENETIC IMPROVEMENT OF Lactobacillus casei SUBSP Casei via PROTOPLAST FUSION', Journal of Plant Production, 32(10), pp. 8273-8286. doi: 10.21608/jpp.2007.220906
Sharaf,, O., Absoereh, N., Abd-El-Khalak, A., El-Shafei, K. GENETIC IMPROVEMENT OF Lactobacillus casei SUBSP Casei via PROTOPLAST FUSION. Journal of Plant Production, 2007; 32(10): 8273-8286. doi: 10.21608/jpp.2007.220906

GENETIC IMPROVEMENT OF Lactobacillus casei SUBSP Casei via PROTOPLAST FUSION

Article 15, Volume 32, Issue 10, October 2007, Page 8273-8286  XML PDF (962.98 K)
Document Type: Original Article
DOI: 10.21608/jpp.2007.220906
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Authors
O. Sharaf,1; Nivien Absoereh2; Azzat B. Abd-El-Khalak1; Kawther El-Shafei1
1Dairy Department,
2Microbial Genetic Department, Genetic Engineering and Biotechnology Division, National Research Centre, Cairo, Egypt.
Abstract
Protoplast fusion has been used to combine genes from different organisms to develop strains with desired properties. This is a powerful technique in engineering microbial strains for desirable industrial properties. This study describe the successful use of protoplast fusion, using two auxotrophic strains of Lactobacillus casei subsp. Casei & Entreococcus faecium, Protrophic strains were obtained as a result of recombination in fused protoplasts at frequencies of 0.06-0.6% based on the number of protoplasts subjected fusion. The use of this technique resulted  in novel strain of Lactobacillus casei spp. Casei that tolerate 8% NaCl. The effect of novel L.casei subsp. Casei on quality and properties of Domiati cheese during storage at room temperature for 45 days were studied. Moisture, (59.78, 56.12, 54.93, 53.30 and 52.60) and total nitrogen content was decreased, while soluble nitrogen (8.4, 10.72, 14.34, 20.21 and 23.60) contents increased during storage. total count of new Lb.casei spp. Casei was more than 109 cfu/g through storage period. Cheese manufacture from milk with adding new Lb. casei spp < /em>. casei as a starter to enhance flavor intensity of the resultant cheese (after 45 days) more pronounced if compared with that of the control cheese in all pickling periods.
Keywords
Protoplast fusion; Lactobacilus. casei; Enterococcus faecium; Domiati cheese
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