Lacticaseibacilli and Lactococci from Slovak Raw Goat Milk and their Potential

Abstract

Strains potential such as bacteriocin activity, biofilm formation ability, growth in skim milk, susceptibility to antibiotics, tolerance to bile and low pH as well as enzyme production was tested in the species Lacticaseibacillus paracasei and Lactococcus lactis detected in Slovak raw goat milk. The strains showed mostly low-grade biofilm formation ability, susceptibility to antibiotics and sufficient tolerance to oxgall/bile. Lacticaseibacillus (Lcb.) paracasei ZM-1, ZM-2 and Lactococcus (Lc.) lactis PD MO 1/8 showed high tolerance to pH 3 (67 %, 83 % and 63 %, respectively). The strains showed bacteriocin activity against the principal indicator Enterococcus avium EA5 (inhibition zone ranging 5–24 mm). A concentrated substance of Lcb. paracasei LPa ML 12/1 (pH 6.3) inhibited EA5 strain (inhibition activity 100 AU ml–1). Lcb. paracasei ZM-1 and ZM-2 also produced a high amount of β-galactosidase (40 nmol). Although the strains indicated their beneficial potential, additional testing is needed; some tests are in processing for further possible application of selected strains in dairy.

Food safety and control: Proceedings of professional papers

“…Isolated lactococci (MK2/2, MK2/7 and MK2/8) represent strains which are hemolysisnegative (ɤ-hemolysis), non-biofilm-forming, the taxonomy of which confirmed by sequencing analysis found the nucleotide sequence compliance of isolated strains with the type strains in GenBank. Nucleotide sequence compliance reached up to 99.82 % (Lauková et al, 2023a).…”

“…Dilutions in Ringer solution (pH 7.0, Merck, Darmstadt, Germany) were spread on M17 agar (Difco). Grown and selected lactococci were identified as reported in our previous study (Lauková et al, 2023a) by sequencing method (BLASTn analysis). There the basic properties were analysed.…”

The Bacteriocin-like Inhibitory Substance Producing Lacticaseibacillus paracasei LPa 12/1 from Raw Goat Milk, a Potential Additive in Dairy Products

“…Although Firmicutes was not the dominating phylum in tested raw goat milk, the genera involved in the phylum Firmicutes were detected there [5]. Moreover, individual representatives of the detected genera were isolated from raw goat milk using the standard microbiological method [7]. Lactic acid-producing lactococci, lactobacilli, lacticaseibacilli, and others, such as enterococci, are present in raw goat milk [3,7].…”

“…Moreover, individual representatives of the detected genera were isolated from raw goat milk using the standard microbiological method [7]. Lactic acid-producing lactococci, lactobacilli, lacticaseibacilli, and others, such as enterococci, are present in raw goat milk [3,7]. Among lactococci, the species Lactococcus lactis was primarily identified [7].…”

“…Lactic acid-producing lactococci, lactobacilli, lacticaseibacilli, and others, such as enterococci, are present in raw goat milk [3,7]. Among lactococci, the species Lactococcus lactis was primarily identified [7]. Lactobacilli have been mostly represented by the species Lacticaseibacillus paracasei or Lactiplantibacillus plantarum [7,8].…”