Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

Harutoshi Tsuda; Kana Kodama

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Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

机译：评估狼牛牛奶乳酸菌的技术特性

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This paper reveals the technological properties of lactic acid bacteria isolated from raw milk (colostrum and mature milk) of Wagyu cattle raised in Okayama Prefecture, Japan. Isolates were identified based on their physiological and biochemical characteristics as well as 16S rDNA sequence analysis. Streptococcus lutetiensis and Lactobacillus plantarum showed high acid and diacetyl-acetoin production in milk after 24 h of incubation at 40 and 30°C, respectively. These strains are thought to have potential for use as starter cultures and adjunct cultures for fermented dairy products.

机译：本文揭示了日本冈山县牛奶牛牛奶（初乳和成熟牛奶）中乳酸菌的技术特性。基于其生理和生化特性以及16S rDNA序列分析来鉴定分离株。在40和30℃温育24小时后，链球菌含量和乳杆菌在牛奶中显示出高酸和二乙酰 - 丙酮蛋白产生。这些菌株被认为有可能用作发酵乳制品的起始培养和辅助培养物。

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来源
《Journal of dairy research》 |2021年第2期|210-216|共7页
作者
Harutoshi Tsuda; Kana Kodama;
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作者单位

Faculty of Agriculture and Life Science Hirosaki University Hirosaki Japan Faculty of Life and Environmental Sciences Prefectural University of Hiroshima Hiroshima Japan;

Faculty of Life and Environmental Sciences Prefectural University of Hiroshima Hiroshima Japan;

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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);
原文格式 PDF
正文语种 eng
中图分类
关键词
lactic acid bacteria; identification; Wagyu cattle; starter culture; colostrum;

机译：乳酸菌;鉴别;kyuu牛;初学者文化;初乳;

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2. Identification of cultivable lactic acid bacteria isolated from Algerian raw goat's milk and evaluation of their technological properties [J] . Badis A, Guetarni D, Moussa-Boudjemaa B, Food microbiology . 2004,第3期

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5. Characterizing immunomodulatory activity of lactic acid bacteria on cell types involved in innate immunity: Analysis of the effects of Lactobacillus rhamnosus R0011-derived milk ferments on macrophage polarization and of secretome effects on intestinal epithelial cell cytokine production. [D] . Jeffrey, Michael. 2015

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Evaluating the technological properties of lactic acid bacteria in Wagyu cattle milk

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