scholarly journals Selection of raw cow’s milk thermophilic lactic acid bacteria obtained from southwest Parana, Brazil, with potential use as autochthonous starter

2020 ◽  
Vol 23 ◽  
Author(s):  
Simone Beux ◽  
Carla Todescatto ◽  
João Francisco Marchi ◽  
Edimir Andrade Pereira
Keyword(s):  
Starter Culture ◽  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Fermentum ◽  
Cow’S Milk ◽  
Lactobacillus Species ◽  
Cow's Milk ◽  
Specific Pcr ◽  
Raw Cow’S Milk

Abstract This work aimed to isolate and identify Streptococcus and Lactobacillus species from raw cow’s milk obtained from Southwest Paraná - Brazil. We used randomly amplified polymorphic DNA (RAPD)-PCR to identify and type 58Streptococcus and 48 Lactobacillus isolates, of which 04 Streptococcus thermophilus and 02 Streptpcoccus macedonicus were confirmed by species-specific PCR and by sequencing of the 16S ribosomal RNA of 02Streptococcus lutetiensis/infantarius, 10 Lactobacillus fermentum, 03 Lactobacillus delbrueickii subspecies bulgaricus, 01 Lactobacillus rhamnosus/casei and 02 Lactobacillus helveticus. The results indicated predominance of Streptococcus thermophillus and Lactobacillus fermentum. Streptococcus thermophilus and Lactobacillus delbrueickii subspecies bulgaricus strains were tested on the basis of their acidification kinetics. Considerable variation between the Streptococcus thermophilus was observed for the maximum rate of acidification (Vm), with a maximum of -4.5 and minimum of -4.2 pH milliunits min-1. The Lactobacillus delbrueickii subspecies bulgaricus showed values between -8.4 and -7.1 pH milliunits min-1. These results suggest that strains characterized as having a high acidifying capacity, could be used as starters in cheesemaking. The ferments presented an excellent performance in the acidification process, generating adequate curves, characteristics of a starter culture.

scholarly journals Biodiversity andγ-Aminobutyric Acid Production by Lactic Acid Bacteria Isolated from Traditional Alpine Raw Cow’s Milk Cheeses

2015 ◽  
Vol 2015 ◽  
pp. 1-11 ◽  
Author(s):  
Elena Franciosi ◽  
Ilaria Carafa ◽  
Tiziana Nardin ◽  
Silvia Schiavon ◽  
Elisa Poznanski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Random Amplified Polymorphic Dna ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Paracasei ◽  
Aminobutyric Acid ◽  
Cow’S Milk ◽  
Rrna Gene ◽  
Cow's Milk ◽  
Raw Cow’S Milk

“Nostrano-cheeses” are traditional alpine cheeses made from raw cow’s milk in Trentino-Alto Adige, Italy. This study identified lactic acid bacteria (LAB) developing during maturation of “Nostrano-cheeses” and evaluated their potential to produceγ-aminobutyric acid (GABA), an immunologically active compound and neurotransmitter. Cheese samples were collected on six cheese-making days, in three dairy factories located in different areas of Trentino and at different stages of cheese ripening (24 h, 15 days, and 1, 2, 3, 6, and 8 months). A total of 1,059 LAB isolates were screened using Random Amplified Polymorphic DNA-PCR (RAPD-PCR) and differentiated into 583 clusters. LAB strains from dominant clusters (n=97) were genetically identified to species level by partial 16S rRNA gene sequencing. LAB species most frequently isolated wereLactobacillus paracasei,Streptococcus thermophilus, andLeuconostoc mesenteroides. The 97 dominant clusters were also characterized for their ability in producing GABA by high-performance liquid chromatography (HPLC). About 71% of the dominant bacteria clusters evolving during cheeses ripening were able to produce GABA. Most GABA producers wereLactobacillus paracaseibut other GABA producing species includedLactococcus lactis,Lactobacillus plantarum,Lactobacillus rhamnosus,Pediococcus pentosaceus, andStreptococcus thermophilus. NoEnterococcus faecalisorSc. macedonicusisolates produced GABA. The isolate producing the highest amount of GABA (80.0±2.7 mg/kg) was aSc. thermophilus.

I. GROWTH AND ACID PRODUCTION1

1971 ◽  
Vol 34 (1) ◽  
pp. 30-36 ◽  
Author(s):  
Antonieta Gaddi Angeles ◽  
E. H. Marth
Keyword(s):  
Growth Rates ◽  
Acid Production ◽  
Streptococcus Thermophilus ◽  
Dry Weight ◽  
Lactobacillus Helveticus ◽  
Lactobacillus Delbrueckii ◽  
Cow’S Milk ◽  
Available Nitrogen ◽  
Lactobacillus Pentosus ◽  
Cow's Milk

Soymilk with a protein content similar to that of cow's milk was prepared from soybeans (variety Chippewa 64). Soybeans were washed, soaked until 1 ml of water per gram of beans was absorbed, comminuted with water equivalent to 7.6 times their dry weight, and the mixture filtered through cheese cloth to obtain an aqueous extract free of large particles. Growth rates of 13 species of lactic-acid bacteria in sterile soymilk were generally greater than or comparable to those in cow's milk or Elliker's broth. Acid production in soymilk was not always directly related to growth rates of the organisms. Substantial formation of acid was limited to those bacteria able to utilize the sugars in soymilk, e.g., Streptococcus thermophilus, Lactobacillus delbrueckii, Lactobacillus pentosus, and Leuconostoc mesenteroides. Sources of readily available nitrogen (e.g., protein digests), when added to soymilk, enhanced acid production by S. thermophilus, the Leuconostoc species, and L. pentosus; appeared inhibitory to L. delbrueckii; and had no apparent effect on the other test cultures. Addition of whey powder, glucose, or lactose to soymilk enhanced acid production by Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetilactis, Lactobacillus casei, and Lactobacillus helveticus; whereas addition of sucrose was without benefit. The presence of 0.23–0.25% titratable acid, corresponding to a pH of 5.7, caused coagulation of the sterilized soymilk.

scholarly journals Effects of Microbiological and Physicochemical Properties of Cow’s Milk and Goat’s Milk Dadih Inoculated with Various Lactobacillus Species

2021 ◽  
Vol 17 (6) ◽  
pp. 689-710
Author(s):  
Mohd Nizam Lani ◽  
Nurshafika Bahar ◽  
Elham Taghavi ◽  
Fauziah Tufail Ahmad ◽  
S.A. Sharifudin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Physicochemical Properties ◽  
Starter Culture ◽  
Total Soluble Solid ◽  
Cow’S Milk ◽  
Lactobacillus Species ◽  
Cow's Milk ◽  
Goat’S Milk ◽  
Soluble Solid ◽  
Goat's Milk

Dadih is a dairy-based product and it is one of the most popular desserts among Malaysians and Indonesians. It is made from raw milk which naturally contains various types of microorganisms. This study was conducted to develop cultured dadih by inoculating various Lactobacillus species such as Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus paracasei into dadih made from cow’s milk and goat’s milk. Prior to isolation of LAB from control dadih (dadih without inoculation with LAB), the dadih was stored at 4˚C for 48 hours. The microbiological (general microbial load, viability of and LAB, mould and yeast count) and physicochemical properties (pH, lactic acid content, total soluble solid, colour, texture and proximate composition) of dadih with different LAB strains and without LAB strain were determined. Results showed that L. paracasei spp. paracasei, Lactobacillus brevis, Lactobacillus casei were isolated from cow’s milk dadih while only L. paracasei spp. paracasei was isolated from goat’s milk dadih. The number of LAB ranged from 5.73 to 6.06 log10 CFU/g for cow’s milk dadih and 5.19 to 5.88 log10 CFU/g for goat’s milk dadih. Results revealed that dadih inoculated with LAB has lower pH and greater amount of lactic acid produced than control dadih. Total soluble solid for dadih with LAB also decreased. Hardness of dadih without LAB culture was higher compared to the inoculated dadih with LAB cultures. Proximate compositions (moisture, ash, crude fat, crude protein and total carbohydrate) showed variations due to differential formulations and incorporations of different LAB strains. Findings showed that L. acidophilus was chosen as the best starter culture for both types of dadih because it has significant effects on pH, titratable acidity, total soluble solid and texture of the dadih.

scholarly journals The effect of saga milk (Adenantera pavonina, L.) and yogurt starter culture concentration on process of yogurt

Food Research ◽  
2021 ◽  
Vol 5 (6) ◽  
pp. 119-126
Author(s):  
A. Amar ◽  
S. Makosim ◽  
S.T. Anggraeni ◽  
N. Listilia
Keyword(s):  
Ph Value ◽  
Block Design ◽  
Starter Culture ◽  
Preference Test ◽  
Streptococcus Thermophilus ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Adenanthera Pavonina ◽  
Random Block ◽  
Random Block Design

This study was aimed to obtain the formulation of saga milk (Adenanthera pavonina, L), with cow’s milk and yogurt starter culture concentration which is optimal in the manufacturing of yogurt-based saga milk. The analysis carried out periodically (0, 2, 4, 6 hrs after incubation time) was on the change of pH value, total acids concentration, and lactic acid bacteria (LAB), as well as the preference test of the product only on the finale product. The material used in this study were saga milk, cow’s milk and commercial yogurt starter culture consist of Lactobacillus acidophilus, Bifidobacterium, and Streptococcus thermophilus. This experiment design was random block design, factorial pattern (3×3). Factor a is the concentration of starter culture consisting of three levels by 3% (a1), 4% (a2), 5% (a3), and formulation of saga milk compared to cow’s milk (b) with the ratio of 40:60 (b1), 50:50 (b2), 60:40 (b3), this experiment replicated three times. The result showed that with more cow’s milk and yogurt starter culture concentration, the pH of yogurt decreased, which was accompanied by increased acidity. Although LAB in products with a starter culture 3% and 4% were slightly lower than in products with 5% starter but not significant (p = 0.05). The addition of the starter culture increased the acceptance of panelists. The addition of saga milk, up to 60%, provides results that can still be accepted with the addition of coco-pandan syrup by panelists. The preferred saga yogurt has a white color like cow’s milk, with sufficient viscosity and an acceptable taste

scholarly journals Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location

Genetika ◽  
2009 ◽  
Vol 41 (1) ◽  
pp. 117-136 ◽  
Author(s):  
Amarela Terzic-Vidojevic ◽  
Katarina Veljovic ◽  
Maja Tolinacki ◽  
Milica Nikolic ◽  
Mihailo Ostojic ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Proteolytic Activity ◽  
Starter Culture ◽  
Geographical Location ◽  
Present Species ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
16S Rdna Sequence Analysis ◽  
Raw Cow’S Milk

Eighty-one strains of lactic acid bacteria (LAB) were isolated from white semi-hard homemade cheese, designated Zlatar BGNV, which was taken from household settled on Northern side of mountain Zlatar. The Zlatar BGNV cheese was manufactured from raw cow's milk without addition of the starter culture. All isolates of LAB were characterized by phenotypic and genotypic tests. Identification of strains was done by the repetitive extragenic palindromic-polymerase chain reaction (rep-PCR) with (GTG)5 primer and 16S rDNA sequence analysis. The most present species in Zlatar BGNV cheese were Lactobacillus casei/paracasei (65.43%) and Enterococcus faecalis (29.63%). Two facultative heterofermentative rods were identified as Lactobacillus plantarum (2.47%), and two obligate hetrofermentative LAB isolates as Lactobacillus parabuchneri (2.47%). Among all 81 tested isolates, only eight enterococci were producers of antimicrobial compounds. Fourteen of 16 tested lactobacilli isolates showed medium to very good proteolytic activity. All 57 lactobacilli from the Zlatar BGNV cheese curdled milk very slowly or did not curdle milk at all. However, three isolates of enterococci, BGNV1-63, BGNV1-76 and BGNV1-80, showed very good activity in milk and curdled milk within 5 h. They showed very high proteolytic activity hydrolyzing completely ?s1- and ?-casein after 3 h, and ?-casein after 30 min of incubation. In addition, those three enterococcal isolates degraded gelatin. Comparing obtained results with those previously achieved in examination of LAB microflora in another Zlatar BGZLS cheese made also from raw cow's milk, it can be concluded that LAB microflora in the Zlatar BGNV cheese is less diverse.

scholarly journals The Effectiveness of Probiotic Lactobacillus rhamnosus and Lactobacillus casei Strains in Children with Atopic Dermatitis and Cow’s Milk Protein Allergy: A Multicenter, Randomized, Double Blind, Placebo Controlled Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1169
Author(s):  
Bożena Cukrowska ◽  
Aldona Ceregra ◽  
Elżbieta Maciorkowska ◽  
Barbara Surowska ◽  
Maria Agnieszka Zegadło-Mylik ◽  
...  
Keyword(s):  
Atopic Dermatitis ◽  
Lactobacillus Casei ◽  
Milk Protein ◽  
Lactobacillus Rhamnosus ◽  
Cow’S Milk ◽  
Controlled Study ◽  
Symptom Improvement ◽  
Cow's Milk ◽  
Probiotic Preparation ◽  
Cow’S Milk Protein

Probiotics seem to have promising effects in the prevention and treatment of allergic conditions including atopic dermatitis (AD) and food allergy. The purpose of this multicenter randomized placebo-controlled trial was to evaluate the effectiveness of a probiotic preparation comprising Lactobacillus rhamnosus ŁOCK 0900, Lactobacillus rhamnosus ŁOCK 0908, and Lactobacillus casei ŁOCK 0918 in children under 2 years of age with AD and a cow’s milk protein (CMP) allergy. The study enrolled 151 children, who—apart from being treated with a CMP elimination diet—were randomized to receive the probiotic preparation at a daily dose of 109 bacteria or a placebo for three months, with a subsequent nine-month follow-up. The primary outcomes included changes in AD symptom severity assessed with the scoring AD (SCORAD) index and in the proportion of children with symptom improvement (a SCORAD score decreased by at least 30% in comparison with that at baseline). After the three-month intervention, both the probiotic and placebo groups showed a significant (p < 0.0001) decrease in SCORAD scores, which was maintained nine months later. The percentage of children who showed improvement was significantly higher in the probiotic than in the placebo group (odds ratio (OR) 2.56; 95% confidence interval (CI) 1.13–5.8; p = 0.012) after three months. Probiotics induced SCORAD improvement mainly in allergen sensitized patients (OR 6.03; 95% CI 1.85–19.67, p = 0.001), but this positive effect was not observed after nine months. The results showed that the mixture of probiotic ŁOCK strains offers benefits for children with AD and CMP allergy. Further research is necessary to assess the effect of probiotic supplementation on the development of immune tolerance. (ClinicalTrials.gov NCT04738565)

Lactobacillus rhamnosus GG intervention expands tolerogenic microbiota in infants with cow's milk allergy

2014 ◽  
Vol 46 ◽  
pp. e91-e92
Author(s):  
Roberto Berni Canani ◽  
Andrew T. Stefka ◽  
Tiffany J. Patton ◽  
Rita Nocerino ◽  
Rosita Aitoro ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Cow’S Milk Allergy ◽  
Cow’S Milk ◽  
Milk Allergy ◽  
Lactobacillus Rhamnosus Gg ◽  
Cow's Milk ◽  
Cow's Milk Allergy

scholarly journals Extracellular and intracellular DNA for bacterial profiling of long-ripened cheeses

2020 ◽  
Vol 367 (13) ◽  
Author(s):  
Tommaso Bardelli ◽  
Lia Rossetti ◽  
Miriam Zago ◽  
Domenico Carminati ◽  
Giorgio Giraffa ◽  
...  
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Helveticus ◽  
Extracellular Dna ◽  
Intact Cells ◽  
Additional Information ◽  
Buffer Solutions ◽  
Novel Approach ◽  
Three Samples ◽  
Bacterial Profiling

ABSTRACT A novel approach was developed to extract the extracellular DNA (eDNA), i.e. the free DNA outside the microbial cell, compared to the intracellular DNA (iDNA). The two DNA fractions were investigated in seven long-ripened cheeses. Among different buffer solutions tested, EDTA 0.5 M at pH 8 enabled a mild homogenization of cheese samples and the highest eDNA recovery. The extraction protocol was tested on single strains of lactic acid bacteria characterizing many Italian long-ripened cheeses, such as Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus rhamnosus. The method resulted suitable for eDNA extraction because it minimized cell-lysis, avoiding the leakage of iDNA from the cells. The yields of eDNA, ranging from 0.01 to 0.36 µg g−1 cheese, were generally higher than the iDNA, indicating that autolytic phenomena prevailed over intact cells after 8–12 months of ripening. In four of the seven cheeses, the same LAB species were detected in the eDNA and iDNA fractions by length-heterogeneity PCR, while in the remaining three samples, a higher number of species was highlighted in the eDNA compared to the corresponding iDNA. The sequential extraction of eDNA and iDNA can be applied to obtain additional information on the composition of the bacterial community in long-aged cheeses.

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