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首页> 外文期刊>International Dairy Journal >Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese.
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Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese.

机译：从生乳奶酪中分离出的乳杆菌乳球菌的表型，遗传和技术表征。

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摘要

A series of Lactococcus garvieae strains isolated as the majority population of a Spanish traditional, starter-free cheese made from raw milk were phenotypically and genotypically characterised to address their biochemical potential, safety requirements, and technological properties. As expected, all L. garvieae cheese strains fermented lactose but grew slowly in UHT-treated milk. Enzymatic activities of L. garvieae were similar to those of Lactococcus lactis, although higher esterase and lipase activities were recorded for L. garvieae strains. Profiles of the volatile compounds produced from milk by L. garvieae and L. lactis strains were also comparable. L. garvieae strains did not produce haemolysin, gelatinase and the biogenic amines tyramine and histamine. Five L. garvieae stains showed tetracycline resistance encoded by a tet(M) gene. The use of L. garvieae strains as starter or adjunct cultures might be recommended for certain cheese types, provided that the safety of the strains has been demonstrated
机译：对表型和基因型进行了表征的一系列表型和基因型特征分离的西班牙产无奶奶酪西班牙传统无干酪奶酪的大多数菌株的加尔乳球菌菌株，以解决其生化潜力，安全性要求和技术特性。如预期的那样，所有加维乳杆菌奶酪菌株均发酵乳糖，但在经UHT处理的牛奶中生长缓慢。尽管记录到了加维乳杆菌菌株较高的酯酶和脂肪酶活性，但加维乳杆菌的酶活性与乳酸乳球菌相似。由加维乳杆菌和乳酸乳球菌菌株从牛奶中产生的挥发性化合物的概况也具有可比性。加维乳杆菌菌株不产生溶血素，明胶酶和生物胺酪胺和组胺。五个L. garvieae染色显示由tet（M）基因编码的四环素抗性。对于某些干酪类型，可能建议使用加维乳杆菌菌株作为起始或辅助培养，前提是已证明该菌株的安全性

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