scholarly journals Molecular identification of naturally occurring bacteriocinogenic and bacteriocinogenic-like lactic acid bacteria in raw milk and soft cheese

2010 ◽  
Vol 93 (7) ◽  
pp. 2880-2886 ◽  
Author(s):  
M.B.T. Ortolani ◽  
P.M. Moraes ◽  
L.M. Perin ◽  
G.N. Viçosa ◽  
K.G. Carvalho ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Raw Milk ◽  
Naturally Occurring ◽  
Soft Cheese

Isolation of exopolysaccharides producing lactic acid bacteria from dairy products

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Prasad Patil ◽  
Akanksha Wadehra ◽  
Kanchan Munjal ◽  
Pradip Behare
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Identification ◽  
Dairy Products ◽  
Raw Milk ◽  
Fermented Milk ◽  
Milk Products ◽  
Milk Samples ◽  
Fermented Milk Products ◽  
Exopolysaccharides Production

Currently, much attention is being paid for improving the texture of food by screening the new exopolysaccharides (EPS) producing strains. The aim of the present work was to isolate EPS producing Lactic acid bacteria (LAB) strains from raw milk and milk products samples. Total of thirty eight dahi, lassi and raw milk samples were collected from different villages and towns of Karnal and Delhi District. The samples were plated on milk agar and colonies showing ropy polysaccharides production were subjected to biochemical test. After molecular identification 2 were found as <italic>S. thermophilus</italic>, 2 were <italic>Lb. rhamnosus</italic> and 2 were confirmed as <italic>Lb. fermentum</italic>. Two <italic>S. thermophilus</italic> strains (PD7 and PD11) and <italic>Lb. fermentum</italic> strains (AL6 and AD3) showed better curdling pattern, acidity, exopolysaccharides production, and sensory properties. These cultures can be used for manufacture of indigenous fermented milk products.

scholarly journals RAW COW MILK AS A POTENTIAL SOURCE OF BENEFICIAL LACTIC ACID BACTERIA (LAB)

2021 ◽  
Vol 4 (1) ◽  
pp. 37-39
Author(s):  
Kokila Muniyandi ◽  
Ganesh Punamalai ◽  
Nandhini Chandrasekaran ◽  
Yoganathan Kamaraj
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Cow Milk ◽  
Isolation And Identification ◽  
Good Source ◽  
Milk Samples ◽  
Naturally Occurring ◽  
Potential Source ◽  
The Many

Milk itself is also considered to be one of the nature habitats of the LAB, It contains the many other nutrients and including protein and lactose. The aim of the research was a isolation and identification of naturally occurring lactic acid bacteria from cow raw milk. A total of ninety isolates of lactic acid bacteria were collected of which seven genera belonging to Lactobacillus (29.32%), Lactococcus (23.68%), Leuconostoc (21.09%), Streptococcus (12.09%), Aerococcus (9.09%), Pediococcus (17.09%) and Enterococcus (12.09%) were identified. Leuconostoc, Enterococcus, Pediococcus, Lactococcus, and Aerococcus were cocci and rod shape of Lactobacillus. In the current study, Lactobacillus (29.32%) was the main genera of lactic acid bacteria identified from cow raw milk samples. We can conclude from this research that raw cow milk is a good source of healthy lactic acid bacteria.

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.

Characterisation and technological properties of psychotropic lactic acid bacteria strains isolated from Tunisian raw milk

2008 ◽  
Vol 58 (3) ◽  
pp. 461-469 ◽  
Author(s):  
Olfa Ben Moussa ◽  
Melika Mankaï ◽  
Khaola Setti ◽  
Mouna Boulares ◽  
Medini Maher ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Technological Properties

In Vitro antibacterial activity of lactic acid bacteria isolated from goat’s raw milk of Mostaganem (West Algeria) against Gram negative bacteria responsible for urinary tract infections

2016 ◽  
Vol 6 (1) ◽  
pp. 15-22
Author(s):  
Zergoug Amina ◽  
Cheriguene Abderrahim ◽  
Chougrani Fadela
Keyword(s):  
Antibacterial Activity ◽  
Lactic Acid ◽  
Urinary Tract ◽  
Lactic Acid Bacteria ◽  
Raw Milk ◽  
Gram Negative Bacteria ◽  
Gram Negative ◽  
Tract Infections ◽  
West Algeria

Urinary tract infections (UTI) are a serious bacterial pathological challenges all over the world, leading to respiratory infections, that’s why new strategies don’t cease to develop. Lactic acid bacteria having shown beneficial effects for years in various areas, may prove to be excellent candidates in medical field. The current research focused on the selection of lactic acid bacteria having the potential of an antibacterial activity against Gram negative bacteria responsible for UTI, for an eventual use as a therapeutic agent. A total of 40 isolates were isolated from goat’s raw milk of Mostaganem (West Algeria). In vitro tests were conducted in order to determine the efficiency of the isolates to produce antibacterial agents in interaction with uropathogens. Among 40 isolates, only 10 isolates identified as Lactobacilli and Lactococci were performant. The Screening showed that the inhibitor agent was proteinaceous substance. Therfore, it is noted that a treatment with presence of LAB is very encouraging as a result of the production of bacteriocin-like substance. On the other hand, LAB can be considered as a good alter-native to the large extent to the antibiotics in the treatment of UTI.

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