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首页> 外文期刊>Food microbiology >Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese
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Identification and characterization of wild lactobacilli and pediococci from spontaneously fermented Mountain Cheese

机译：自发发酵山干酪中野生乳酸菌和小球菌的鉴定和鉴定

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摘要

The Traditional Mountain Malga (TMM) cheese is made from raw cow's milk by spontaneously fermentation in small farms called "Malga" located in Trentino region. This study was designed to characterize the lactic acid bacteria (LAB) growing on MRS medium, of TMM-cheese at the end of the ripening. Ninety-five LAB were isolated and genotypically characterized by Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) with two primers, species-specific PCR and partial sequencing of 16S rRNA gene. The 95 LAB clustered in 70 biotypes. Pediococcus pentosaceus and Lacto-bacillus paracasei were the dominant species. Isolates were tested for their growth properties, carbohydrate metabolism, acidifying ability, proteolytic and lipolytic activities, acetoin production, amino-peptidase (AP) activity, biogenic amines production, bile salts hydrolysis, conjugated linoleic acid and Y-aminobutyric acid production. Lb. paracasei isolates resulted to be well adapted to Malga environment and to show the best AP activity and acetoin production. TMM-cheese related LAB showed also interesting health promoting properties and produced bioactive substances. In particular, one Lb. brevis biotype produced a GABA mean value of 129 mg/L that is considered a high concentration. The results confirmed that TMM-cheese resident LAB could be exploited for dairy production.
机译：传统的马尔加山奶酪（TMM）是由原奶制成的，在特伦蒂诺州的一个名为“马尔加”的小型农场中自发发酵而成。这项研究旨在表征成熟末期在TMM奶酪的MRS培养基上生长的乳酸菌（LAB）。分离出九十五个LAB，并通过带有两个引物的随机扩增多态性DNA聚合酶链反应（RAPD-PCR）进行基因型鉴定，物种特异性PCR和16S rRNA基因的部分测序。 95个LAB分为70种生物型。戊糖小球菌和副干酪乳杆菌是优势种。测试了分离物的生长特性，碳水化合物代谢，酸化能力，蛋白水解和脂解活性，丙酮酸生成，氨基肽酶（AP）活性，生物胺生成，胆汁盐水解，共轭亚油酸和Y-氨基丁酸生成。磅。结果表明，副干酪杆菌分离物很好地适应了马尔加环境，并显示出最佳的AP活性和乙酰丙酮生成量。 TMM-奶酪相关的LAB还显示出有趣的健康促进特性并产生了生物活性物质。特别是一个Lb。 brevis生物型产生的GABA平均值为129 mg / L，被认为是高浓度。结果证实，TMM-奶酪常驻实验室可用于乳制品生产。

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  • 来源
    《Food microbiology》 |2015年第6期|123-132|共10页
  • 作者

    Ilaria Carafa; Tiziana Nardin; Roberto Larcher; Roberto Viola; Kieran Tuohy; Elena Franciosi;

  • 作者单位

    Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy;

    Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy;

    Technology Transfer Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy;

    Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy;

    Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy;

    Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all'Adige, Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Traditional Mountain Malga cheese; Technological properties; GABA production; Lactic acid bacteria;

    机译：传统的马尔加山奶酪;技术特性;GABA生产;乳酸菌;

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