Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses

A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.

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DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations†

Applied and Environmental Microbiology ◽

10.1128/aem.01342-07 ◽

2007 ◽

Vol 73 (23) ◽

pp. 7697-7702 ◽

Cited By ~ 114

Author(s):

Vethachai Plengvidhya ◽

Fredrick Breidt ◽

Zhongjing Lu ◽

Henry P. Fleming

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dna Fingerprinting ◽

Leuconostoc Mesenteroides ◽

Lactobacillus Brevis ◽

Identification Methods ◽

Lactobacillus Paraplantarum ◽

Low Salt ◽

Biochemical Identification ◽

Lactobacillus Coryniformis

ABSTRACT Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

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

Genetika ◽

10.2298/gensr0901117t ◽

2009 ◽

Vol 41 (1) ◽

pp. 117-136 ◽

Cited By ~ 11

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.

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GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-34.11.521 ◽

1971 ◽

Vol 34 (11) ◽

pp. 521-525 ◽

Cited By ~ 36

Author(s):

J. R. Stamer ◽

B. O. Stoyla ◽

B. A. Dunckel

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Rates ◽

Leuconostoc Mesenteroides ◽

Lactobacillus Brevis ◽

Sensitive Species ◽

Ph Values ◽

Generation Times ◽

Effects Of Ph ◽

Early Phases

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides. Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.

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Technological properties of bacteriocin-producing lactic acid bacteria isolated from Pico cheese an artisanal cow's milk cheese

Journal of Applied Microbiology ◽

10.1111/jam.12388 ◽

2013 ◽

Vol 116 (3) ◽

pp. 573-585 ◽

Cited By ~ 32

Author(s):

S.C. Ribeiro ◽

M.C. Coelho ◽

S.D. Todorov ◽

B.D.G.M. Franco ◽

M.L.E. Dapkevicius ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cow’S Milk ◽

Technological Properties ◽

Cow's Milk

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

BioMed Research International ◽

10.1155/2015/625740 ◽

2015 ◽

Vol 2015 ◽

pp. 1-11 ◽

Cited By ~ 36

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.

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KARAKTERISTIK DADIH PROBIOTIK MENGGUNAKAN KOMBINASI LACTOBACILLUS CASEI, LACTOBACILLUS PLANTARUM, DAN BIFIDOBACTERIUM LONGUM SELAMA PENYIMPANAN

Jurnal Gizi dan Pangan ◽

10.25182/jgp.2011.6.1.1-12 ◽

2012 ◽

Vol 6 (1) ◽

pp. 1

Author(s):

Sri Usmiati ◽

Juniawati Juniawati

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Casei ◽

Room Temperature ◽

Block Design ◽

Bifidobacterium Longum ◽

Buffalo Milk ◽

Cold Temperature ◽

Cow’S Milk ◽

Cow's Milk

Some test results hedonic by ordinary people who consume the dadih in West Sumatra in 2009 on dadih made from cow's milk using Lactobacillus casei culture couldn’t be accepted because it was still too acidic than dadih from buffalo milk. One solution to reduce the sour taste is to combine the bacterial culture L. casei with other lactic acid bacteria that produce flavor relatively low acidity. The study aimed to determine the characteristics of probiotic dadih using a combination starter L. casei, L. plantarum and B. longum during storage at room temperature (ambient) and cold temperature. The study was designed using randomized block design with 6x3 factorial patterns of three groups as replication. Treatment A (combination of probiotic bacteria) that L. casei (A1), B. longum (A2), L. plantarum (A3), L. casei: L. plantarum 1:5 (A4), L. casei: B. longum 1:5 (A5) and L. casei: L. plantarum: B. longum 1:4:1 (A6), and factor B (storage conditions), namely: (B1) room temperature (27oC), and (B2) cold temperature (4-10oC). The results showed that viability and the total lactic acid bacteria in all formulas of cow's milk dadih during storage at room temperature and cold temperature of more than 106 cfu/ml which could be categorized as a probiotic products. The combination of C1L5 (L.casei: B.longum 1: 5) has the lowest acidity value and excellence in character color, flavor, and was generally preferred by the panelists. In terms of flavor and texture characteristics of cow's milk dadih with a combination of C1L5 had a level of hedonic as with other formulas. Keywords: dadih, cows milk, probiotic, storage

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Studies on the Distribution and Properties of Lactic Acid Bacteria in Cow's Milk in Japan

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.29.357 ◽

1959 ◽

Vol 29 (6) ◽

pp. 357-361

Author(s):

Rinjiro SASAKI ◽

Toshitaka NAKAE

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Cow’S Milk ◽

Cow's Milk

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Characterization of non-starter lactic acid bacteria in traditionally produced home-made Radan cheese during ripening

Archives of Biological Sciences ◽

10.2298/abs1101001j ◽

2011 ◽

Vol 63 (1) ◽

pp. 1-10 ◽

Cited By ~ 6

Author(s):

Natasa Jokovic ◽

Maja Vukasinovic ◽

Katarina Veljovic ◽

Maja Tolinacki ◽

L. Topisirovic

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Lactobacillus Plantarum ◽

Enterococcus Faecium ◽

Leuconostoc Mesenteroides ◽

Streptococcus Thermophilus ◽

Predominant Species ◽

Lactobacillus Paraplantarum ◽

Good Agreement

Two hundred thirteen non-starter lactic acid bacteria isolated from Radan cheese during ripening were identified with both a classical biochemical test and rep-PCR with (GTG)5 primer. For most isolates, which belong to the Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus paraplantarum and Enterococcus faecium, a phenotypic identification was in good agreement with rep-PCR identification. Lactococeus lactis subsp. lactis, Enterococcus faecium and subspecies from the Lenconostoc mesenteroides group were the dominant population of lactic acid bacteria in cheese until 10 days of ripening and only one Streptococcus thermophilus strain was isolated from the 5-day-old cheese sample. As ripening progressed, Lactobacillus plantarum became the predominant species together with the group of heterofermentative species of lactobacilli that could not be precisely identified with rep-PCR.

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