Team:Groningen/Template/MODULE/home/overview/overview2

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<i>Lactococcus lactis</i>
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The bandage
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<i>Lactococcus lactis</i>
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Beside nisin the <i>L. lactis</i> will be able to produce the infection preventing molecules (IPMs) AiiA and DspB. AiiA will disrupt the communication mechanism of the harmful bacteria, this way the bacteria will not cause any trouble because it 'thinks' it is alone.  DspB is a molecule that prevents the harmful bacteria to form a layer (biofilm) on the wound. Additionally we want to try to make the bandage 'active' (producing nisin, DspB and AiiA) only when harmful bacteria are present in the wound. The bandage targets <i>Staphyolococcus aureus</i> and <i>Pseudomonas aeruginosa</i> specifically, two bacteria that are a problem in burn wound centres.
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<i>Lactococcus lactis</i> is well-known in basic microbiology, genetics, molecular biology, as well as in food science and biotechnology. <i>Lactococcus lactis</i>, is currently very important for industrial fermentations, especially dairy products. In 1909 this bacterium became also known as <i>Streptococcus lactis</i>. And only until recently it was renamed and clearly separated from the genera of streptococci again<sup>1</sup>.
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</html>{{:Team:Groningen/Template/MODULE/newfigure|Figure 2|5/54/ThelactoaidII.png|The bottom layer allows for diffusion of quorum sensing molecules into the bandage and IPMs into the wound.
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Food approved
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The design of the bandage is important as well. <i>L. lactis</i> should not be able to get out of the bandage, but the IPMs should be able to reach the wound (See figure 2). Besides containing <i>L. lactis</i> the bandage should allow sufficient oxygen to reach the wound.
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<i>L. lactis</i> is generally known to be safe for human consumption<sup>2</sup>, and they have never been identified as causes of infectious disease. Because of this fact, this bacterium is used in large quantities in the dairy industries in the production of many different products like cheese.
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Characteristics
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Finally, the whole package needs to be able to be stored for quite a while and still work. Therefore <i>L. lactis</i> will be stored as a powder and can be activated with water when the bandage is needed.
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<i>L. lactis</i> is gram-positive bacterium with non-motile, round-shaped cells and does not form spores.  Depending on their growth conditions they typically appear to be 0.5-1.5µm in size. A characteristic of the <i>L. lactis</i> that make them different then and members of the Streptococcus genus, is that these species grown in pairs or in short chains, unlike the long chains that the Streptococcus species form.
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<i>Lactococci</i> are found associated with plant material, mainly grasses, from which they are easily inoculated into milk. In order to be able to grown inside dairy products <i>L. lactis</i> relies on the degradation of dairy proteins into peptides. This bacterium uses enzymes to degrade the proteins to produce energy molecules (ATP) from lactose (or other dairy proteins). The byproduct of this process, lactic Acid, is very important in fermentation and for cheese production. Also  the lactic acid produced by the bacterium lowers the pH of the product and preserves it from the growth by unwanted bacteria and molds<sup>2</sup>.
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We are also investigating the possibilities of having <c>L. lactis</i> produce growth factors to aid in wound healing and to link the detection to the production of a chromoprotein to show when the bandage detects harmful bacteria.
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Furthermore <i>L. lactis</i> is capable of producing nisin, an antibiotic-like substance, called a bacteriocin. It is a natural antimicrobial agent with activity against a wide variety of Gram-positive bacteria, including food-borne pathogens such as Listeria, Staphylococcus and Clostridium by targeting the cell membrane. Nisin is a natural preservative present in cheese and it is also used as a preservative in heat processed and low pH foods<sup>3</sup>.  
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Revision as of 00:07, 18 October 2014

Figure 4
 
Figure 4: Lactococcus lactis
 
 
Lactococcus lactis
 
Lactococcus lactis is well-known in basic microbiology, genetics, molecular biology, as well as in food science and biotechnology. Lactococcus lactis, is currently very important for industrial fermentations, especially dairy products. In 1909 this bacterium became also known as Streptococcus lactis. And only until recently it was renamed and clearly separated from the genera of streptococci again1.
 
Food approved
 
L. lactis is generally known to be safe for human consumption2, and they have never been identified as causes of infectious disease. Because of this fact, this bacterium is used in large quantities in the dairy industries in the production of many different products like cheese.
 
Characteristics
 
L. lactis is gram-positive bacterium with non-motile, round-shaped cells and does not form spores. Depending on their growth conditions they typically appear to be 0.5-1.5µm in size. A characteristic of the L. lactis that make them different then and members of the Streptococcus genus, is that these species grown in pairs or in short chains, unlike the long chains that the Streptococcus species form.
 
Lactococci are found associated with plant material, mainly grasses, from which they are easily inoculated into milk. In order to be able to grown inside dairy products L. lactis relies on the degradation of dairy proteins into peptides. This bacterium uses enzymes to degrade the proteins to produce energy molecules (ATP) from lactose (or other dairy proteins). The byproduct of this process, lactic Acid, is very important in fermentation and for cheese production. Also the lactic acid produced by the bacterium lowers the pH of the product and preserves it from the growth by unwanted bacteria and molds2.
 
Furthermore L. lactis is capable of producing nisin, an antibiotic-like substance, called a bacteriocin. It is a natural antimicrobial agent with activity against a wide variety of Gram-positive bacteria, including food-borne pathogens such as Listeria, Staphylococcus and Clostridium by targeting the cell membrane. Nisin is a natural preservative present in cheese and it is also used as a preservative in heat processed and low pH foods3.
 
 
 
 

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