Phenotypic and genotypic characterization of lactobacilli from Churpi cheese

Prashant, .; Tomar, Sudhir Kumar; Singh, Rameshwar; Gupta, S. C.; Arora, Dilip K.; Joshi, B. K.; Kumar, Dinesh

doi:10.1051/dst/2009029

Cited by 19 publications

(11 citation statements)

References 21 publications

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“…paracasei, frequently isolated from artisanal cheeses (Callon et al 2004;Dolci et al 2008;Prashant et al 2009). Other species were isolated in variable amounts such as Lactobacillus brevis, Lactobacillus casei, Lactobacillus delbrueckii subsp.…”

Section: Identification and Characterization Of Bacterial Strainsmentioning

confidence: 99%

Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese

Morandi

Brasca

Lodi

2011

Dairy Science & Technol.

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Bitto is a ProtectedDesignation of Origin raw milk cheese produced in a restricted Italian alpine area only during the summer transhumance. The indigenous microbial ecosystem of this artisanal cheese is considered a primary factor related to its typicality. The aim of the research was to investigate the dynamics of wild lactic acid bacteria (LAB) involved in Bitto production and to study the characteristics of LAB. A total of 210 LAB isolates from curd, whey and ripened cheese, were first molecularly analysed by means of randomly amplified polymorphic DNA (RAPD). After strain differentiation, LAB were identified at the species level using speciesspecific primers and 16S rRNA gene sequencing. Genotypic diversity and technological properties of major interest for cheese making (acidification ability, redox potential and caseinolytic activity) were also evaluated. The predominant species, in both curd and ripened cheese, was Enterococcus faecium, and there appeared a high degree of diversity in the genotypic and technological traits. By using 16S rRNA sequencing and RAPD-PCR as well as examining the phenotypic properties, the new isolates were shown to belong to a novel enterococcal species for which the name Enterococcus lactis has been proposed. Among the curd isolates, six bacteriocin producers were found belonging to E. faecium, Lactobacillus fermentum, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus species. 意大利PDO Bitto干酪中野生乳酸菌的技术、表型和基因型特性研究摘要 Bitto 是产自意大利阿尔卑斯山部分地区,且仅在夏季放牧季节生产的 PDO(原产地名号保护)鲜乳干酪。这种手工干酪中固有的微生物生态系统被认为是决定该干酪特性的主要因素。本研究目的是调查Bitto 生产过程中野

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Section: Identification and Characterization Of Bacterial Strainsmentioning

confidence: 99%

Technological, phenotypic and genotypic characterisation of wild lactic acid bacteria involved in the production of Bitto PDO Italian cheese

Morandi

Brasca

Lodi

2011

Dairy Science & Technol.

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“…coryniformis was an uncommon species found in Churpi cheese. Its isolates can be potentially used for the development of defined strain starter for Churpi cheese (77).…”

Section: Importance Of Indigenous Lactobacilli In Dairy Industrymentioning

confidence: 99%

Potential of indigenous lactobacilli as starter culture in dairy products

Bojanic-Rasovic

2017

ACTA PERIOD TECHN

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Traditional production of fermented dairy products involves lactic acid bacteria that are normally present in the milk and production environment. These lactic acid bacteria represent the niche microbiota of the geographical area and they are responsible for local types of fermented products. In order to standardize indigenous products, the basic requirement is the application of the determined indigenous lactic acid bacteria as starter cultures affecting their specific characteristics by performing fermentation and influencing the ripening process. In the process of cheese fermentation usually participate bacteria of the genus Lactococcus and homofermentative lactobacilli. However, the process ripening is influenced mainly by the so-called nonstarter lactic acid bacterialactobacilli and secondary microflora. Lactobacilli during ripening of cheese continue to breakdown the rest of lactose, but they are primarily important in the process of protein breakdown. During metabolism of sugars and amino acids, lactobacilli produce aromatic compounds which have a positive effect on the flavor of the product. Some species of lactobacilli are available as probiotics. Some lactobacilli produce bacteriocins, which prevent the growth of pathogens, as well as many spoilage microorganisms. Indigenous lactobacilli have application especially in the production of typical local dairy products that are well accepted by the local population. Besides that, the use of indigenous lactic acid bacteria as starter cultures allows the production of cheese with designated geographical origin that could be placed on the international market. Consequently, indigenous lactic acid bacteria are a challenge for further research and possible their practical application in the dairy industry.

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“…There is a need to select novel microbial strains to improve safety of existing traditional fermented dairy products without altering their unique sensory, nutritional, and health-related characteristics; hitherto, strains have mostly been selected for products that have other sensory, nutritional, and health-related characteristics and are manufactured from cow's milk. The selection of strains from dairy ecosystems other than cow's milk and cheeses provides an opportunity to obtain strains which possess unique phenotypes (Drici et al 2010) and may be useful for new dairy applications as well as traditional ones (Prashant et al 2009).…”

Section: Introductionmentioning

confidence: 99%