Identification of lactic acid bacteria in Moroccan raw milk and traditionally fermented skimmed milk ‘lben’

Abstract

Aims: To identify lactic acid bacteria (LAB) present in Moroccan dairy products to establish and preserve their microbial species diversity. Methods and Results: Thirty‐seven samples were collected from different farms. A total of 146 LAB were isolated and subjected to (GTG)5‐PCR analysis. Comparison of the profiles with data available at the Moroccan Coordinated Collections of Micro‐organisms allowed identification of 85 isolates. The remaining 61 were subjected to SDS‐PAGE analysis of whole cell proteins. Comparison of the profiles with data available at the Belgian Coordinated Collections of Micro‐organisms allowed identification of 43 isolates. Several of the remaining 18 isolates exhibited identical protein electrophoretic fingerprints. Therefore, eight representatives of them were subjected to partial pheS gene sequencing which allowed identification of all remaining isolates. In raw milk, six genera were found while in ‘lben’, three were found. This is the first report of Leuconostoc kimchii in dairy products. Conclusions: LAB diversity was established using a stepwise polyphasic identification approach. It used the expertise of both research bodies involved in this study and proved to be cost‐effective for the identification of all isolates. Significance and Impact of the Study: To establish LAB diversity in Moroccan dairy products which could be a source of strains with specific properties.

Mesophilic Lactic Acid Bacteria Diversity Encountered in Brazilian Farms Producing Milk with Particular Interest in Lactococcus lactis Strains

“…(38 %). Ouadghiri et al [28] observed similar results in a study of raw cow milk in Morocco. They discovered that L. lactis was the most common species found among all LAB, followed by Lactobacillus plantarum and Leuconostoc mesenteroides.…”

Lactococci of Local Origin as Potential Starter Cultures for Traditional Montenegrin Cheeses

“…Generally, lipolysis refers to the hydrolysis of triglycerides by the enzyme lipase and results in the formation of free fatt y acids, which may be precursors of aromatic components such as methyl ketones, secondary alcohols, esters and lactones (54,55). Compared to other bacterial groups, lactic acid bacteria are considered as weakly lipolytic (56).…”

Isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of Gansu Province in China

“…(2) During the process of LAB isolation, LAB colonies were randomly picked using two kinds of separation media (MRS and M17 agar plates) with 30 300 colonies. It is reported that MRS and M17 medium were the most suitable media for the isolation and counting of LAB from dairy products (Ouadghiri et al, 2009). In this study, these two media were able to isolate the most LAB species found in the fermented dairy products.…”