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首页> 外文期刊>Microorganisms >Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters
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Phenotypic Diversity of Lactobacillus casei Group Isolates as a Selection Criterion for Use as Secondary Adjunct Starters

机译：Lactobacillus Casei组的表型多样性作为用于次级辅助启动器的选择标准

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Autochthonous lactic acid bacteria (LAB) play a key role in the development of cheese flavor. As the pasteurization treatment on raw milk causes the elimination of LAB, secondary starter cultures are used in cheese manufacture to obtain cheeses with improved and standardized flavors. In this work, strains of the L. casei group isolated from traditional Italian cheeses were screened for their phenotypic features of technological interest for use as secondary starters. Their milk acidifying performance and the production of volatile compounds when grown in milk were evaluated. Simultaneously, the acetoin metabolic pathway presence was screened in the strains and assessed for its transcriptional activation. The results showed that the analyzed strains, despite belonging to taxonomically-related species, vary greatly according to the measured phenotypes. Four strains among the fourteen screened could be potentially used as adjunct cultures for cheese-making processes. The strain that showed the highest production of acetoin upregulated the aspartate pathway. An increased knowledge of volatile compounds’ production and acidifying properties of LAB strains isolated from traditional dairy products might guide the selection of strains for industrial applications.
机译：自身加压性乳酸菌（实验室）在奶酪味道的发展中起着关键作用。随着对原料乳的巴氏杀菌处理导致实验室的消除，次级起动培养物用于奶酪制造中，以获得改善和标准化味道的奶酪。在这项工作中，筛选了从传统意大利奶酪中分离的L.酪虫组的菌株筛选其作为二级初学者的技术利益的表型特征。评价它们在牛奶中生长时酸化的性能和挥发性化合物的产生。同时，丙酮素代谢途径存在在菌株中筛选并评估其转录活化。结果表明，尽管属于与分类有关的物种，但分析的菌株根据测量的表型而变化。十四筛选中的四株菌株可能被用作奶酪过程的辅助培养。显示丙酮蛋白的最高产量的菌株上调了天冬氨酸途径。从传统乳制品中分离的实验室菌株的挥发性化合物生产和酸化性能的增加可能指导选择工业应用的菌株。

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