Generation of Lactose- and Protease-Positive Probiotic <i>Lacticaseibacillus rhamnosus</i> GG by Conjugation with <i>Lactococcus lactis</i> NCDO 712
Nazar Hussain, Ran Li, Timo M. Takala, Muhammad Tariq, Arsalan Zaidi, Per E. J. Saris
Abstract
GG (LGG) is widely sold on the market as a probiotic or added as a supplement in dairy foods because of its benefits in human health. However, due to the deficiency of lactose and casein utilization, LGG does not grow well in milk. On the other hand, lactose intolerance and cow's milk protein allergy are the two major problems related to milk consumption. One option to help with these two conditions is the use of probiotic or lactose- and casein-hydrolyzing bacteria in dairy products. The purpose of this study was to equip LGG with lactose/casein-hydrolyzing ability by bacterial conjugation. As a result, we generated a non-GMO LGG derivative with improved properties and better growth in milk.