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首页> 外文期刊>Journal of dairy research >Technological properties of indigenous Lactococcus lactis strains isolated from Lait caille, a spontaneous fermented milk from Burkina Faso
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Technological properties of indigenous Lactococcus lactis strains isolated from Lait caille, a spontaneous fermented milk from Burkina Faso

机译：从布加纳法索的自发发酵乳Lait caille分离的乳酸乳球菌菌株的技术特性

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摘要

The experiments reported in this research paper aimed to determine the technological properties of indigenous Lactococcus lactis strains isolated from Lait caille, a spontaneous fermented milk, from the perspective of starter culture development. Fermentations were conducted to determine the acidification patterns. The ropy character, growth in 0.04 g/ml NaCl and citrate metabolism were additionally tested. Furthermore, the rheological properties of samples from selected strains and the impact of cold storage were evaluated. Based on the rate of acidification, the indigenous strains were divided into 2 groups depending on their fermentation time, i.e. 10-13 h (fast acidi-fier), and up to 72 h (slow acidifier), respectively. The physiological tests suggested that most of these strains produced exopolysaccharides but none could ferment citrate. The flow properties of the samples inoculated by the fast acidifier strains showed a time-dependent shear thinning behaviour, while their viscoelastic properties corresponded structurally to those of weak gels. Cold storage decreased the viscosity and CFU counts for most of the indigenous strains tested. This study is a step towards the definition of starter cultures for African spontaneous fermented milks such as Lait caille.
机译：该研究论文中报道的实验旨在确定从发酵发酵液的角度出发，从自发发酵乳Lait caille分离的本土乳酸乳球菌菌株的技术特性。进行发酵以确定酸化模式。还测试了露皮特性，在0.04 g / ml NaCl中的生长以及柠檬酸盐的代谢。此外，评估了来自选定菌株的样品的流变性质和冷藏的影响。根据酸化速率，将本地菌株根据其发酵时间分为两组，即分别为10-13小时（快速酸化剂）和长达72小时（慢酸化剂）。生理学测试表明，这些菌株大多数产生胞外多糖，但没有一个能发酵柠檬酸盐。快速酸化剂菌株接种的样品的流动特性表现出随时间变化的剪切稀化行为，而它们的粘弹性特性在结构上对应于弱凝胶。冷藏可降低大多数测试的本地菌株的粘度和CFU数量。这项研究朝着非洲自发发酵乳（如Lait caille）的发酵剂文化定义迈出了一步。

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  • 来源
    《Journal of dairy research》 |2020年第1期|110-116|共7页
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    Departement Technologie Alimentaire (DTA) IRSAT/CNRST 03 BP 7047 Ouagadougou 03 Burkina Faso;

    Department of Food Science University of Copenhagen Rolighedsvej 26 1958 Frederiksberg C Denmark;

    Universite Nazi Boni de Bobo-Dioulasso 01 BP 1091 Bobo-Dioulasso Burkina Faso;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
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  • 正文语种 eng
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