Characterization of the Lactic Acid Bacteria in Ewe's Milk and Cheese from Northwest Argentina

2001 ◽  
Vol 64 (4) ◽  
pp. 559-563 ◽  
Author(s):  
ROXANA MEDINA ◽  
MARTA KATZ ◽  
SILVIA GONZALEZ ◽  
GUILLERMO OLIVER
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Raw Milk ◽  
Northwest Argentina ◽  
Physiological And Biochemical Characteristics ◽  
Agar Media ◽  
Ewe's Milk ◽  
Physiological And Biochemical

Indigenous lactic acid bacteria in ewe's milk and artisanal cheese were studied in four samples of fresh raw milk and four 1-month-old cheeses from the provinces of northwest Argentina. Mean growth counts on M17, MRS, and MSE agar media did not show significant differences (P < 0.05) in raw milk and cheeses. Isolates of lactic acid bacteria from milk were identified as Enterococcus (48%), lactococci (14%), leuconostocs (8%), and lactobacilli (30%). All lactococci were identified as Lactococcus lactis (subsp. lactis and subsp. cremoris). Lactobacilli were identified as Lactobacillus plantarum (92%) and Lactobacillus acidophilus (8%). Enterococci (59%) and lactobacilli (41%) were isolated from cheeses. L. plantarum (93%), L. acidophilus (5%), and Lactobacillus casei (2%) were most frequently isolated. L. lactis subsp. lactis biovar diacetylactis strains were considered as fast acid producers. L. lactis subsp. cremoris strains were slow acid producers. L. plantarum and L. casei strains identified from the cheeses showed slow acid production. The majority of the lactobacilli and Lactococcus lactis strains utilized citrate and produced diacetyl and acetoin in milk. Enzyme activities (API-ZYM tests) of lactococci were low, but activities of L. plantarum strains were considerably higher. The predominance of L. plantarum in artisanal cheese is probably important in the ripening of these cheeses due to their physiological and biochemical characteristics.

Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

2021 ◽  
pp. 1-7
Author(s):  
Harutoshi Tsuda ◽  
Kana Kodama
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Starter Cultures ◽  
Technological Properties ◽  
Mature Milk ◽  
16S Rdna Sequence Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Fermented Dairy Products ◽  
Fermented Dairy

Abstract This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

2021 ◽  
pp. 108201322110399
Author(s):  
Jana Štefániková ◽  
Július Árvay ◽  
Simona Kunová ◽  
Przemysław Łukasz Kowalczewski ◽  
Miroslava Kačániová
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Butanoic Acid ◽  
Aroma Profile ◽  
Volatile Organic ◽  
Ewe's Milk ◽  
The Impact

This paper describes the results of the characterization of a traditional Slovak cheese called “May bryndza” with regard to the profiles of volatile organic compounds and lactic acid bacteria. Samples of “May bryndza“ cheese produced solely from unpasteurized ewe's milk were collected from 4 different Slovak farms, and samples of the cheese produced from a mixture of 2 types of milk (raw ewe's and pasteurized cow's milk) were collected from 3 different Slovak industrial dairies. There were 15 compounds detected and identified by the electronic nose. The impact of the kind of milk and the kind of dairy on the aroma profile of the product was not confirmed by PCA. The compounds with the highest relative contents in samples were acetoin (2.59%–24.55%), acetic acid (6.69%–13.39%), methoxy-phenyl-oxime (4.49%–8.52%), butanoic acid (1.89%–5.67%), and 2,3-butanediol (0.98%–4.08%), which were determined with gas chromatography. A total of 1533 isolates of LAB were obtained from the “May bryndza” cheese samples. Four families, five genera, and 19 species were identified with mass spectrometry, and isolated bacteria, both from the farm and industry dairies were the most frequently found to belong to Lactococcus lactis subsp. lactis.

scholarly journals Characterization of Lactic Acid Bacteria Isolated from Traditional Butter Produced in Djelfa Province of Algeria

2018 ◽  
Vol 15 (3) ◽  
pp. 737-746
Author(s):  
Guetouache Mourad ◽  
Guessas Bettache
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Rural Areas ◽  
Lactobacillus Brevis ◽  
Fecal Coliforms ◽  
Microbiological Analysis ◽  
Physiological And Biochemical Characteristics ◽  
Genus Lactobacillus ◽  
Aerobic Flora

Morphological, physiological and biochemical characteristics were employed to identify lactic acid bacteria (LAB), isolated from traditional (butter) was collected from different rural areas of the province of Djelfa. Among 177 isolates, 79 lactic acid bacterial (LAB) strains were isolated and purified. The results obtained show that the isolates obtained belong to the following genus Lactobacillus, Lactococcus, Enterococci and Leuconostoc characterize the biodiversity of this traditional butter studied. Only Gram-positive and catalase negative isolates were identified at species level. The most common LAB belonging to the species Lactobacillus alimentarius (15.19 %), Lactobacillus plantarum (22.78 %), Lactobacillus fermentum (18.99 %), Lactobacillus brevis (06.33 %), Lactococcus lactis (12.66 %), Lactococcus cremoris (06.33 %), Leuconostoc mesenteroides (06.33 %) and Enterococcus faecalis (11.39 %). The samples pH average was 6.06 ± 0.34, microbiological analysis results were; total mesophilic aerobic flora (TMAF) (2, 22 ± 0, 68).10 3cfu/ml, total coliforms 0,54 ± 0.56 ufc/ml, fecal coliforms 0,6 ± 0.50 cfu/ml, yeast (0,48 ± 0.31). 10 cfu/ml, Staphylococcus aureus, Salmonella and moulds weren’t detected.

scholarly journals Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos

2020 ◽  
Vol 24 (4) ◽  
pp. 348-352
Author(s):  
Maria Tereza Pereira ◽  
Elsa Helena Walter de Santana ◽  
Joice Sifuentes dos Santos
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Lactobacillus Casei ◽  
Streptococcus Thermophilus ◽  
Raw Milk ◽  
Fermented Milk ◽  
Starter Cultures ◽  
Bacillus Spp ◽  
Lactobacillus Spp

Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora.   Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura.                       Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus,  BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry.   Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.

scholarly journals Water Kefir grain as a source of potent dextran producing lactic acid bacteria

2015 ◽  
Vol 69 (6) ◽  
pp. 595-604 ◽  
Author(s):  
Sladjana Davidovic ◽  
Miona Miljkovic ◽  
Dusan Antonovic ◽  
Mirjana Rajilic-Stojanovic ◽  
Suzana Dimitrijevic-Brankovic
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Microbial Consortium ◽  
Physiological And Biochemical Characteristics ◽  
Ft Ir ◽  
Kefir Grains ◽  
Physiological And Biochemical ◽  
Water Kefir ◽  
Ft Ir Spectroscopy

Water kefir is abeverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, whichis produced by members of the microbial consortium. In this study, we have isolated lactic acid bacteria (LAB) from non-commercial water kefir grains (from Belgrade, Serbia) and screened for dextran production. Among twelve Lisolates threeproduced slime colonies on modified MRS (mMRS) agar containing sucrose instead of glucoseand were presumed to produce dextran. Three LABwere identified based on morphological, physiological and biochemical characteristics and 16S rRNA sequencing as Leuconostoc mesenteroides(strains T1 and T3) and Lactobacillus hilgardii (strain T5). The isolated strains were able to synthesize a substantial amount of dextran in mMRS broth containing 5% sucrose. Maximal yields (11.56, 18.00 and 18.46 g/l) were obtained after 16h, 20h and 32h for T1, T3 and T5, respectively. Optimal temperature for dextran production was 23oC for two Leuconostoc mesenteroides strains and 30oC for Lactobacillus hilgardii strain. The produced dextrans were identified based on paper chromatography while the main structure characteristics of purified dextranwere observed by FT-IR spectroscopy. Our study shows that water kefir grains are a natural source of potent dextranproducing LAB.

Acidification test based on the use of biomass for screening ofLeuconostoc. Application toLn. mesenteroidesstrains isolated from French raw milk cheeses

1995 ◽  
Vol 62 (3) ◽  
pp. 521-527 ◽  
Author(s):  
Yeter Demirci ◽  
Denis Hemme
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactococcus Lactis ◽  
Proteolytic Activity ◽  
Raw Milk ◽  
Efficient Tool ◽  
Ph Values ◽  
Different Strains

SummaryUnlike that of other lactic acid bacteria, the growth ofLeuconostocspp. in milk is poor and the resulting acidification cannot be used to distinguish different strains. An acidification test based on the use of high initial numbers (109cfu/ml) has been developed and proved to be an efficient tool for discriminating between 110Leuconostocstrains isolated from French raw milk cheeses. The pH values after 24 h ranged from 6.55 to 4.05 and distinguished four acidification groups. All 34% of the strains that acidified milk to at least pH 5.1, coagulating it and should be considered as Lac+. The differences in rates and degrees of acidification could not be related to the proteolytic activity which was, from all 27 representative strains tested, similar to that ofLactococcus lactisPrt–variants.

scholarly journals Technological characterization of lactic acid bacteria isolated from sheep milk for potential use as non-starter cultures

2019 ◽  
Vol 74 (1) ◽  
pp. 13-24
Author(s):  
Maria Rita Souto Dias ◽  
Andressa Fusieger ◽  
Amanda De Souza Motta
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
16S Rdna ◽  
Lactococcus Lactis ◽  
Enterococcus Faecalis ◽  
Starter Cultures ◽  
Sheep Milk ◽  
Potential Use ◽  
Tof Ms

O leite de ovelha possui diferentes propriedades físico-químicas, o que significa que seus derivados têm alto valor agregado. Parte dessas propriedades é conferida por bactérias lácticas que desempenham importantes atividades no leite cru. Esta pesquisa teve como objetivo analisar cinco bactérias lácticas previamente identificadas e avaliadas quanto a seus parâmetros de acidificação, proteólise, produção de diacetil e exopolissacarídeos, potencial atividade antimicrobiana e parâmetros de segurança. A identificação do gene 16S rDNA por sequenciamento mostrou concordância com os dados obtidos por MALDI-TOF/MS. As bactérias foram identificadas como Lactococcus lactis MRS1, Lactococcus lactis MRS2, Lactococcus lactis MRS5, Lactococcus lactis MRS6 e Enterococcus faecalis M173. Todos os isolados apresentaram o mesmo perfil de acidificação, mantendo o pH em 4,5 a partir de 6 horas de incubação, nas condições empregadas. Atividade proteolítica, capacidade de coexistência e produção de exopolissacarídeos foram observadas em todos os isolados testados. A produção de diacetil foi evidente nos isolados Lactococcus lactis MRS1 e Lactococcus lactis MRS2. Em relação à presença de atividade antimicrobiana, os isolados de Lactococcus lactis MRS6 e Enterococcus faecalis M173 inibiram todas as culturas testadas. Na avaliação dos parâmetros de segurança, nenhum dos isolados apresentou resistência de alto nível a antibióticos clinicamente importantes e não apresentaram produção de gelatinase e atividade hemolítica. Estes resultados fornecem uma informação importante sobre as potenciais bactérias a serem exploradas para a aplicação em produtos derivados de leite de ovelha, em condições de cultura starter ou adjuntas.

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