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首页> 外文期刊>Food microbiology >Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture
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Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

机译：Leuconostoc分离物的基因型和技术表征将用作Manchego奶酪生产中的辅助起子

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摘要

Twenty-seven Leuconostoc (Ln.) isolates from Manchego cheese were characterized by phenotypic and genotypic methods, and their technological abilities studied in order to test their potential use as dairy starter components. While phenotypic diversity was evaluated by studying the biochemical characteristics of technological interest (i.e. acidifying and aminopeptidase activities), genotypic diversity was evidenced by using Randomly Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR). Additional technological abilities such as lipolytic, proteolytic and autolytic activities, salt and pH tolerance and production of dextran, flavour compounds and biogenic amines, were investigated. The marked differences among strains reflected the existing biodiversity in naturally fermented products. After statistically evaluating their performance, strains C0W2, belonging to Ln. lactis, and C16W5 and N2W5, belonging to Ln. mesenteroides subsp. dextranicum, revealed the best properties to be used in mixed dairy starter cultures. This study evidences the fact that natural environments can be considered as a proper source of useful strains, for the dairy industry.
机译：通过表型和基因型方法对曼彻戈奶酪中的27个Leuconostoc（Ln。）分离株进行了表征，并对其技术能力进行了研究，以测试其作为乳制品发酵剂成分的潜在用途。通过研究技术兴趣（即酸化和氨基肽酶活性）的生化特征来评估表型多样性，而使用随机扩增多态性DNA聚合酶链反应（RAPD-PCR）可以证明基因型多样性。研究了其他技术能力，例如脂解，蛋白水解和自溶活性，盐和pH耐受性以及葡聚糖，风味化合物和生物胺的生产。菌株之间的显着差异反映了天然发酵产品中现有的生物多样性。经过统计评估其性能后，属于Ln的菌株C0W2。乳酸，以及C16W5和N2W5，属于Ln。肠膜肠杆菌亚种右旋糖酐显示出可用于混合乳制品发酵剂培养的最佳性能。这项研究证明了一个事实，即自然环境可以被认为是乳业的有用菌株的合适来源。

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  • 来源
    《Food microbiology》 |2010年第1期|85-93|共9页
  • 作者

    Pedro Nieto-Arribas; Susana Sesena; Justa M. Poveda; Llanos Palop; Lourdes Cabezas;

  • 作者单位

    Departamento de Quimica Analitica y Tecnologia de Alimentos, Facultad de Quimicas, Universidad de Castilla-La Mancha, Avda. Camilo Jose Cela s, 13071 Ciudad Real, Spain;

    Departamento de Quimica Analitica y Tecnologia de Alimentos, Facultad de Ciencias del Medio Ambiente, Universidad de Castilla-La Mancha, Avda. Carlos III s, 45071 Toledo, Spain;

    Departamento de Quimica Analitica y Tecnologia de Alimentos, Facultad de Quimicas, Universidad de Castilla-La Mancha, Avda. Camilo Jose Cela s, 13071 Ciudad Real, Spain Instituto Regional de Investigation Cientifica Aplicada (IRICA), Avda. Camilo Jose Cela s, 13071 Ciudad Real, Spain;

    Departamento de Quimica Analitica y Tecnologia de Alimentos, Facultad de Ciencias del Medio Ambiente, Universidad de Castilla-La Mancha, Avda. Carlos III s, 45071 Toledo, Spain;

    Departamento de Bromatologia y Tecnologia de los Alimentos, Facultad de Veterinaria, Universidad de Cordoba, Campus de Rabanales, 14014 Cordoba, Spain;

  • 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

    leuconostoc; manchego cheese; adjunct culture; RAPD-PCR;

    机译：leuconostoc;芒果奶酪;辅助文化聚合酶链反应;

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