• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races
【24h】

Identification and technological properties of lactic acid bacteria isolated from raw goat milk of four Algerian races

机译：从四个阿尔及利亚人的山羊乳中分离出乳酸菌的鉴定和技术特性

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The characteristics of 725 lactic acid bacteria isolated from raw goat milk of four Algerian races were studied. They were phenotypically classified as Lactobacillus (31.6%), Lactococcus (28.4%), Leuconostoc (22.2%), Streptococcus (13.7%) and Pediococcus (4.1%). No major differences were observed as to the distribution of genus isolates in the milk of three races (Makatia, Makatia-Chamia and Kabyle). However, the number of isolates of both Leuconostoc and Lactococcus predominated in Arabia milk while the samples collected from the other races mostly contained lactobacilli isolates. The phenotypic and biochemical analyses gave a diversity of species (28 presumptive species). The most abundant species were Streptococcus thermophilus (46 isolates), Lactobacillus helveticus (45 isolates), Lactobacillus plantarum (30 isolates), Lactobacillus delbruecki subsp. bulgaricus (26 isolates), Lactobacillus brevis (25 isolates) and Lactococcus lactis subsp. lactis (25 isolates). The technological properties of the isolates were as follows: 38.6% of isolates showed a fast acidifying rate (more than 60°D during 18 h of incubation); 25.9% of isolates had a high proteolytic capacity (more than 6 ppm leucine/72h) and 14.1% of isolates had a high diacetyl production (more than 0.8 ppm diacetyl/16 h). Nine isolates were selected to prepare yoghurt and cheese. Sensory tests performed by a trained panel revealed a pleasant yoghurt prepared with mixed culture St. thermophilus 16 TMC + L. helveticus 20TMC. Cheese prepared with isolates L. lactis subsp. lactis biovar diacetylactis 19 MCA and L. lactis subsp. lactis 10 MCM had a very good sensory quality and a pleasant taste.
机译：研究了从四个阿尔及利亚人的山羊奶中分离出的725种乳酸菌的特性。在表型上将它们分类为乳杆菌（31.6％），乳球菌（28.4％），亮粘膜球菌（22.2％），链球菌（13.7％）和球菌（4.1％）。在三个种族（Makatia，Makatia-Chamia和Kabyle）的牛奶中，没有发现属分离菌的主要差异。然而，阿拉伯奶中Leuconostoc和Lactococcus的分离菌数量占优势，而从其他种族收集的样品中大多含有乳酸菌。表型和生化分析给出了多种物种（28个推测物种）。最丰富的物种是嗜热链球菌（46株），瑞士乳杆菌（45株），植物乳杆菌（30株），德氏乳杆菌亚种。保加利亚（26株），短乳杆菌（25株）和乳酸乳球菌亚种。乳酸菌（25种分离物）。分离物的技术特性如下：38.6％的分离物显示出快速的酸化速率（在孵育18小时内超过60°D）； 25.9％的分离物具有高蛋白水解能力（亮氨酸超过6 ppm / 72h），14.1％的分离物具有较高的二乙酰生成量（大于0.8 ppm的二乙酰/ 16 h）。选择了九种分离物来制备酸奶和奶酪。由训练有素的专家小组进行的感官测试显示，使用混合培养的嗜热链球菌16 TMC +瑞士乳杆菌20TMC制备的宜人酸奶。用分离乳杆菌亚种制备的奶酪。乳酸菌biovar diacetylactis 19 MCA和乳酸乳球菌亚种。乳酸菌10 MCM具有很好的感官品质和令人愉悦的口感。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号