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RESEARCH PRODUCT

Cell surface properties affect colonisation of raw milk by lactic acid bacteria at the microstructure level

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Cell localisation in the matrix microstructure of fermented food is important for microbial activity and ripening. To evaluate the importance of physicochemical factors in these phenomena, the physicochemical behaviour of four strains of lactic acid bacteria were investigated after inoculation of raw milk or milk fractions. To discriminate between physicochemical and metabolic properties, media were (i) rapidly acidified to avoid cell division or (ii) bacteria were allowed to ferment milk. To evaluate the impact of milk components, cells were dispersed in protein or fatty globule fractions. From two Lactococcus lactis subsp. lactis biovar. diacetylactis strains selected from their different surface properties investigated in previous studies, after rapid acidification one was encountered in fatty globules and protein gels whereas the other was found in serum and on the surface of globules. After fermentation, the first one formed colonies in the lipid phase or next to it in the whey and the second formed colonies in the protein gel. Strains forming long chains (Lactobacillus bulgaricus and Streptococcus thermophilus) were always found in contact with fatty globules, where they developed. Our results suggest that localisation and subsequent spatial colonisation depend on the physicochemical properties of cell surfaces, on the structure in chains as well as on the metabolic ability to develop on proteins or lipids.