Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de corse

Casalta, Erick; Vassal, Y.; Desmazeaud, M.; Casabianca, François

doi:10.1016/s0023-6438(95)94317-x

Cited by 17 publications

(22 citation statements)

References 8 publications

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“…The buffer index of reconstituted milks increased with the milk total solid contents and was higher for goat milk than for cow milk. These results seem to differ from those obtained by Casalta et al [5], who reported that goat milk had a lower buffering capacity than cow milk because of the low casein and mineral contents in goat milk. However, the composition of goat milk depends on the breed of goat [27].…”

Section: Discussioncontrasting

confidence: 99%

“…Dutta et al [9] showed that bacterial growth and lactic acid production in goat and cow milks were similar. Casalta et al [5] showed that the origin of the milk (cow, goat or ewe) influenced the acidification rate, which was generally higher in goat milk. Masle and Morgan [16] showed that lactic acid starter activity in goat milk was influenced by the composition of the milk, and notably by the buffering components such as proteins and minerals.…”

Section: Introductionmentioning

confidence: 99%

“…The composition of goat milk is different from that of cow milk [15,27]. Casalta et al [5] showed that acidification in reconstituted goat, cow and ewe milks after 6 hours of incubation at 30 °C was faster with Prt + strains than with Prt -variants. However, it is not known whether total solids have an influence on growth.…”

Section: Introductionmentioning

confidence: 99%

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Growth of proteinase-positive and proteinase-negative lactococci strains in reconstituted goat and cow milks

St‐Gelais

Haché

2006

Lait

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-The growth of proteinase-positive Lactococcus lactis strains and the proteinase-negative variants was studied in reconstituted goat and cow milks at 90, 120 and 150 g·kg -1 total solids. pH change and lactic acid production were also compared in the two milks. Goat milk showed a higher buffering capacity than cow milk. The buffering capacity increased with the total solid contents in reconstituted milk. The proteinase-positive strains exhibited a higher maximum specific growth rate (µ max ) and a higher acidification rate than the proteinase-negative variants. The bacterial count and the lactic acid concentration after 15 h of incubation were also higher with the proteinase-positive strains. The acidification rate and the lactic acid concentration after 15 h of incubation for all lactococci were significantly higher in reconstituted goat milk than in cow milk and increased with the total solid contents in reconstituted milk. The µ max and the viable counts obtained after 15 h of incubation for lactococci were relatively close in reconstituted goat and cow milks, with the exception of the Wg2S and Wg2L strains. For these strains, the µ max values were significantly higher in goat milk, but their bacterial counts after 15 h of incubation were lower in goat milk. An uncoupling was observed for these strains in goat milk. In general, reconstituted goat milk was an appropriate medium for the production of mesophilic lactic starters. However, to prevent an uncoupling with some strains such as the Wg2S and Wg2L strains, incubation in reconstituted goat milk at 21°C should be shorter than incubation in reconstituted cow milk.goat milk powder / cow milk powder / growth of lactococci / reconstituted milk / proteinasenegative variants

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Section: Discussioncontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Growth of proteinase-positive and proteinase-negative lactococci strains in reconstituted goat and cow milks

St‐Gelais

Haché

2006

Lait

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“…Therefore, if the difference in proteolytic activity is not taken into account, the standard deviation may be significantly increased. Casalta et al [2] differentiated prot + and prot -strains of Lactococcus lactis. They calculated acidifying activities for the prt + strains with a CV of 10.6% (n = 12), which is very close to the CV calculated in our study.…”

Section: Acidification Activitymentioning

confidence: 99%

“…There are several methods available, such as pH or impedance measurements, to study the kinetics of acidification by lactic starters [3,7,8,19,22,26]. The method of Spinnler and Corrieu [26] involves the calculation of characteristic kinetic parameters from the measurement of pH decrease [1,2,11,23,28]. Picque et al [23] observed that among all the parameters that can be calculated, the best parameters were the maximum acidification rate (V m ), and the time (T m ) and pH (pH m ) at which V m occurred.…”

Section: Introductionmentioning

confidence: 99%

Characterisation of lactic starters based on acidification and reduction activities

Cachon

Jeanson

Aldarf

et al. 2002

Lait

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-The acidification and reduction activities of lactic starters have been followed by continuous measurement of the pH and the Eh during the course of milk fermentation. These measurements allowed the calculation of the maximum acidification and reduction rates, and the time, pH and Eh at which these values occurred. Nine strains of Lactococcus sp., 6 strains of Streptococcus thermophilus and 5 strains of Lactobacillus helveticus were studied. In general, the maximum reduction rate of the lactococci was six-fold higher than those of the streptococci and lactobacilli. On the other hand, the streptococci and the lactobacilli acidified with a higher maximum acidifying rate than those of lactococci. Consequently, it was observed that all the cultures with lactococci reached their final Eh before the end of the lactic acid fermentation, while acidifications with the streptococci or the lactobacilli finished before the end of the reduction phase. A principal components analysis clearly differentiates the three species on the basis of their aptitudes for acidification and reduction. This new approach might be used to select adequate starters for the manufacture of fermented dairy products. terminait avant la fin de la phase de réduction. L'analyse en composante principale différencie clairement les 3 espèces sur la base de leurs aptitudes acidifiantes et réductrices. Ces nouveaux paramètres pourraient être associés à ceux classiquement utilisés pour sélectionner les levains les plus adéquats pour la fabrication de produits laitiers fermentés. Acidification / réduction / Lactococcus / Streptococcus thermophilus / Lactobacillus helveticus

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Bio-control of waterborne pathogens using Lactobacillus spp

Gaikwad

Gupta

Wate

2011

Environ Monit Assess

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Bacteria play a significant role in water contamination. Chemicals are mostly used for the treatment of bacteriologically contaminated water. The use of bacterial interactions is a new approach to limit the pathogens' growth. Detection of antimicrobial substances produced by lactic acid bacteria against the waterborne pathogens is the objective of this work. Microbiological and biochemical methods were used to identify lactic acid bacteria having an antimicrobial activity. Evaluation of antimicrobial activity with growth kinetic measurements was performed. Four isolates of lactic acid bacteria obtained from whey and curd were identified. The predominant species belonging to the Lactobacillus genera are: Lactobacillus rhamnosus, Lactobacillus sakei, Lactobacillus paracasei, and Lactobacillus paraplantarum. The present study revealed that the Lactobacillus consortium is able to inhibit Staphylococcus aureus's growth along with Escherichia coli and Vibrio species. In mixed culture, after 24 h, the Lactobacillus consortium reduces the growth of S. aureus by 2.03 log; moreover, the growth of the latter bacteria totally ceased after 72 h of incubation. The protein produced by the Lactobacillus consortium was responsible for arresting the growth of S. aureus.

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Comparaison de l'activité acidifiante de souches de Lactococcus lactis isolées de lait et de fromage de corse

Cited by 17 publications

References 8 publications

Growth of proteinase-positive and proteinase-negative lactococci strains in reconstituted goat and cow milks

Growth of proteinase-positive and proteinase-negative lactococci strains in reconstituted goat and cow milks

Characterisation of lactic starters based on acidification and reduction activities

Bio-control of waterborne pathogens using Lactobacillus spp

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