Objectif THE RESEARCH SHOULD CONTRIBUTE TO THE IMPROVEMENT OF THE STARTER CULTURES WHICH ARE USED BY THE EUROPEAN INDUSTRIES FOR THE PRODUCTION OF CHEESE, SOUR MILK AND CREAM BUTTER. IT IS EXPECTED, THROUGH GENETIC WORK, TO IMPROVE AND STABILIZE THE FUNCTIONS OF THESE STARTER CULTURES, THAT IS TO SAY ESSENTIALLY : - PRODUCTION OF LACTIC ACID - PRODUCTION OF AROMA COMPOUNDS - CONTRIBUTION TO CHEESE RIPENING, TEXTURE AND FLAVOUR. THE EXPECTED ARE VERY IMPORTANT FOR THE EUROPEAN COMMUNITIES WHICH PRODUCE 33 % OF THE WORLD TOTAL CHEESE PRODUCTION AND A VERY SUBSTANTIAL FRACTION OF THE TOTAL AMOUNTS OF SOUR MILK AND CREAM BUTTER. Genetic technologies have been developed for use in lactic acid bacteria and genes have been analysed for key properties that have potential for application in industry. Perfection of genetic engineering technology focussed on vectors, food compatible selection systems, chromosomal integration, gene expression and product secretion. Natural gene transfer processes including conjugation and transposition have also been studied; lactic acid bacteria proteinases are central to flavour generation in food fermentation and, accordingly, were characterized in detail.Bacteriophage attack is a major industrial problem and the research included extensive in depth analysis of bacteriophages and their mechanisms of resistance.Heterologous genes were expressed and secreted in Lactococcus. Integration and amplification of genes in the bacterial chromosome were achieved. Lactose catabolism, proteolysis and naturally occurring conjugation were analysed in detail. Hybrid proteinases and protein engineered proteinases were constructed and genes for a lactococcal peptidase and bacteriocin production were characterized. A molecular taxonomy for bacteriophages of lactic acid bacteria was developed and the gene for a bacteriophage lysin was characterized and exploited for a novel flavour generation technology. Bacteriophage receptors on lactococci were characterized and genes for resistance to bacteriophage attack were analysed and are being exploited in improved starter strains.THE RESEARCH WILL BE CARRIED OUT AS PART OF AN INTEGRATED EFFORT BY A GROUP OF FIVE LABORATORIES (DEPT. DAIRY AND FOOD MICROBIOLOGY, CORK, IRL; NAT. INST. RES. DAIRYING, READING, UK; BUNDESANST. F. MILCHFORSCH., KIEL, FRG; NED. INST. DAIRY RES. (NIZO), EDE, NL, GENET. INST. UNIV. GRONINGEN, HAREN, NL). THE MAIN FEATURES ARE THE FOLLOWING : 1. DEVELOPMENT OF CLONING VECTORS ON THE BASIS OF STREPTOCOCCAL PLASMIDS. 2. EXPRESSION OF HOMOLOGOUS AND HETEROLOGOUS GENES IN STREPTOCOCCI. 3. IMPROVEMENT OF GENE TRANSFER METHODS (E.G. TRANSFORMATION). 4. STABILIZATION OF FERMENTATION PROPERTIES BY TRANSFER OF GENES FROM PLASMIDS INTO THE CHROMOSOME. 5. CHARACTERIZATION AND CONSTRUCTION OF BACTERIOPHAGE RESISTANT BACTERIA. Champ scientifique medical and health sciencesmedical biotechnologygenetic engineeringgene therapynatural scienceschemical sciencesorganic chemistryorganic acidsnatural sciencesbiological sciencesmicrobiologybacteriologyagricultural sciencesanimal and dairy sciencedairynatural sciencesbiological sciencesgeneticschromosomes Programme(s) FP1-BAP - Multiannual research action programme (EEC) in the field of biotechnology (BAP), 1985-1989 Thème(s) Data not available Appel à propositions Data not available Régime de financement CSC - Cost-sharing contracts Coordinateur NETHERLANDS INSTITUTE FOR DAIRY RESEARCH Contribution de l’UE Aucune donnée Adresse PO BOX 20 6710 BA EDE Pays-Bas Voir sur la carte Coût total Aucune donnée Participants (4) Trier par ordre alphabétique Trier par contribution de l’UE Tout développer Tout réduire FEDERAL RESEARCH CENTRE FOR NUTRITION AND FOOD Allemagne Contribution de l’UE Aucune donnée Adresse Hermann-Weigmann-Strasse 1 24103 KIEL Voir sur la carte Coût total Aucune donnée INSTITUTE OF FOOD RESEARCH Royaume-Uni Contribution de l’UE Aucune donnée Adresse Norwich Research Park, Colney NORWICH Voir sur la carte Liens Site web Opens in new window Coût total Aucune donnée UNIVERSITY COLLEGE Irlande Contribution de l’UE Aucune donnée Adresse CORK Voir sur la carte Coût total Aucune donnée UNIVERSITY OF GRONINGEN Pays-Bas Contribution de l’UE Aucune donnée Adresse HAREN Voir sur la carte Coût total Aucune donnée