scholarly journals SELECTED PROPERTIES OF LACTIC ACID BACTERIA ISOLATED FROM RAW COW'S MILK

10.5219/177 ◽  
2012 ◽  
Vol 6 (1) ◽  
Author(s):  
Jana Bezeková ◽  
Monika Lavová ◽  
Miroslav Kročko ◽  
Margita Čanigová
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

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.

scholarly journals Genetic identification of native lactic acid bacteria in raw cow’s milk and artisanal Poro cheese

Manglar ◽  
2021 ◽  
Vol 18 (1) ◽  
pp. 7-13
Author(s):  
J. Ulises González-de la Cruz ◽  
J. Jessica J. Rodríguez-Palma ◽  
Karla S. Escalante-Herrera ◽  
Lázaro de la Torre Gutiérrez ◽  
Rosalva Pérez-Morales ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Genetic Identification ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Raw Cow’S Milk

scholarly journals Analysis of the Bacterial Diversity of Paipa Cheese (a Traditional Raw Cow’s Milk Cheese from Colombia) by High-Throughput Sequencing

2020 ◽  
Vol 8 (2) ◽  
pp. 218
Author(s):  
José Castellanos-Rozo ◽  
Rubén Pérez Pulido ◽  
Mª. José Grande ◽  
Rosario Lucas ◽  
Antonio Gálvez
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
High Throughput Sequencing ◽  
Cow’S Milk ◽  
Rrna Gene ◽  
Cow's Milk ◽  
Principal Coordinates ◽  
Spoilage Bacteria ◽  
Antimicrobial Resistance Genes ◽  
Raw Cow’S Milk

Background: Paipa cheese is a traditional, semi-ripened cheese made from raw cow’s milk in Colombia. The aim of this work was to gain insights on the microbiota of Paipa cheese by using a culture-independent approach. Method: two batches of Paipa cheese from three formal producers were sampled during ripening for 28 days. Total DNA from the cheese samples was used to obtain 16S rRNA gene sequences by using Illumina technology. Results: Firmicutes was the main phylum found in the cheeses (relative abundances: 59.2–82.0%), followed by Proteobacteria, Actinobacteria and Bacteroidetes. Lactococcus was the main genus, but other lactic acid bacteria (Enterococcus, Leuconostoc and Streptococcus) were also detected. Stapylococcus was also relevant in some cheese samples. The most important Proteobacteria were Enterobacteriaceae, Aeromonadaceae and Moraxellaceae. Enterobacter and Enterobacteriaceae (others) were detected in all cheese samples. Serratia and Citrobacter were detected in some samples. Aeromonas and Acinetobacter were also relevant. Other minor genera detected were Marinomonas, Corynebacterium 1 and Chryseobacterium. The principal coordinates analysis suggested that there were producer-dependent differences in the microbiota of Paipa cheeses. Conclusions: lactic acid bacteria are the main bacterial group in Paipa cheeses. However, other bacterial groups, including spoilage bacteria, potentially toxin producers, and bacteria potentially pathogenic to humans and/or prone to carry antimicrobial resistance genes are also relevant in the cheeses.

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

2013 ◽  
Vol 116 (3) ◽  
pp. 573-585 ◽  
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

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

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

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

1959 ◽  
Vol 30 (4) ◽  
pp. 207-211
Author(s):  
Rinjiro SASAKI ◽  
Tomokichi TSUGO ◽  
Toshitaka NAKAE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Cow’S Milk ◽  
Cow's Milk
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