Characterization of autochthonous lactic acid bacteria genus Lactococcus
2005
Radulovic, Z. | Radin, D. | Barac, M. | Djerovski, J. | Obradovic, D.(Poljoprivredni fakultet, Beograd - Zemun (Serbia and Montenegro))
Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added, fermentation occurs as a result of natural flora present in the surrounding environment. Thirty thermophilic, mesophilic and citrate+ LAB strains were isolated by selective medium (LM17 agar and LDC agar) from 5 samples of autochthonous cheeses. They were exposed to further analysis and identification. After examination by Gram test and catalase test, 12 strains of LAB, were selected for further analysis. On the basis of lactose fermentation and acid production in 1% reconstituted skim milk, 6 homofermentative strains were selected, that also had good acidogenic activity. Their proteolytic ability to hydrolyze B-casein was examined by SDS polyacrilamid electrophoresis, where these strains showed different proteolytic activity. Determination of these strains by API Rapid ID 32 Strep tests showed that 4 strains belong to the Lactococcus lactis ssp. lactis and 2 strains to the Lactococcus lactis ssp. lactis biovar. diacetylactis.
显示更多 [+] 显示较少 [-]