Identification and enzymatic profiles of the predominant lactic acid bacteria isolated from soft‐varietyChhurpi,a traditional cheese typical of the Sikkim Himalayas

Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products

“…The lactobacilli in the Himalayan ethnic fermented milks represented 73.5% of total lactic isolates and the remaining strains were cocci. Earlier reports also showed the dominance of lactobacilli in chhurpi and chhu of Sikkim (Tamang et al 2000;Dewan and Tamang 2006). It was interesting to observe that rods only were detected in philu, made from yaks milk suggesting that the milk type is the main driver for the flora present in philu and so yaks milk products may have a distinctive flora.…”

“…They include rob of Sudan (Abdelgadir et al 2001), amasi of Zimbabwe (Gran et al 2003), kule naoto of Kenya (Mathara et al 2004), laban of Lebanon (Chammas et al 2006), and the Romanian fermented milks (Zamfir et al 2006). However, there are few published reports on the microorganisms and their technological properties of the Himalayan fermented milk products except chhurpi (Tamang et al 2000) and chhu (Dewan and Tamang 2006). This paper aimed at the identification of dominant lactic acid bacteria and their technological properties, isolated from lesserknown ethnic fermented milk products of the Himalayas.…”

“…The configuration of lactic acid produced from glucose was determined enzymatically using D-lactate and Llactate dehydrogenase test kits (Roche Diagnostic, France). The presence of meso-diaminopimelic acid (DAP) in the cell walls of LAB was determined on cellulose plates using thin layer-chromatography (Tamang et al 2000). Sugar fermentation patterns of LAB were determined using API 50 CHL test strips (bioMérieux, France) and the identifications were obtained using the APILAB PLUS database identification software (bioMérieux, France).…”

In situ fermentation dynamics during production of gundruk and khalpi, ethnic fermented vegetable products of the Himalayas

“…The confi guration of lactic acid produced from glucose was determined enzymatically using D-lactate and L-lactate dehydrogenase test kits [1]. The presence of mesodiaminopimelic acid (DAP) in the cell walls of LAB was determined on cellulose plates using a thin layer-chromatography [14]. Sugar fermentation of LAB isolates were determined by the API 50 CHL test strips (bioMérieux, France) and the identifi cations were interpreted using APILAB PLUS software (bioMérieux, France).…”

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

“…The activities of greatest interest are those conferred by a single enzyme, ideally one with an extracellular localization. Such (294) Tripeptides (168) N-terminal pentapeptide of bradykinin (294,295) CBZ-amide-p-NA (294) Tetrapeptides (168) X-Pro-p-NA derivatives (171) Pentapeptides (168) X-Pro-X tripeptides (171) AMC derivatives (78,242) WC Casein-FITC (78,242) Cheddar cheese slurry peptides (197) ArAm derivatives (213,270) Milk protein (221) AMC derivatives (242,295) Casein ( Cheddar cheese slurry peptides (197) ArAm derivatives (270) Milk protein (8,58,64,221) Caprine and ovine curdled milk substrates (93) Caprine and ovine curdled milk protein (93) Caprine and ovine curdled milk peptides (93) Lactobacillus pentosus AMC derivatives (295) Dipeptides (294) Gluten (107) Tripeptides (2) Pro-AMC (295) ABZ-peptide-p-NA (294) N-terminal pentapeptide of bradykinin (294,295) BZ-peptide-p-NA (294) Peptide-p-NA derivatives (123) CD Casein (70,107) p-NA derivatives …”