Characteristics of lactic acid bacteria from raw milk and white soft cheese
2003
Kisworo, D. (University of Mataram, West Nusa Tenggara Province (Indonesia) Barraquio, V.L.
In a study on the diversity of lactic acid bacteria (LAB) in indigenous white soft cheese (locally known as kesong puti), raw carabao's milk and cow's milk, the highest putative LAB counts were found in kesong puti made from unpasteurized carabao's milk. Log putative LAB counts were found to be significantly and negatively correlated with the pH of the cheese and raw milk (r=0.9999) but not with the moisture content and salt content of the cheese. Based on the results of phenotypic characterization of the LAB isolates, several LAB species such as Lactobacillus helveticus, Lactococccus lactis lactis, Lactobacillus rhamnosus, Leuconostoc mesenteroides subsp. dextranicum 2, Lactobacillus plantarum, L. acidophilus, L. brevis and L. curvatus were identified. None of the 23 identified LAB isolates showed antimicrobial or bacteriacin activity against Pseudomonas fluorescens (Biotech No. 1123). Thirteen of the LAB isolates, which include 2 isolates of L. mesenteroides subsp. dextranicum 2, 4 isolates of L. plantarum, 2 isolates of L. rhamnosus, 1 isolate of L. acidophilus, and 4 isolates of L. lactis lactis, were found to be active cultures with lactic acid (LA) production of 0.04% or higher after 2 h incubation. None of the isolates produced diacetyl. Among the 3 genera, Leuconostoc was the fastest growing (generation time, g = 0.18 h (10.8 min.) and specific growth rate, u,=3.7845/h). Generation time in Lactococcus was 0.42 h (25.2 min) and u was 1.6313/h. Lactobacillus was the slowest growing (g=0.95 h(57 min) and u=0.7291/h)
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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