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RESEARCH PRODUCT
Biodiversity and technological potential of wild lactic acid bacteria from raw cows' milk
Elena FranciosiA. CavazzaLuca SettanniE. Poznanskisubject
biologyGram-positive bacteriaStrain (biology)Biodiversityfood and beveragesRaw milkbiology.organism_classificationApplied Microbiology and BiotechnologyLactic acidlatte batteri lattici biodiversitàchemistry.chemical_compoundStarterSpecies levelchemistryFood scienceBacteriaFood Sciencedescription
To study lactic acid bacteria (LAB) biodiversity and to evaluate their potential for use in dairy applications, eight raw cows' milk batches were sampled from five dairy factories located in different areas of the Trentino region during winter and summer milkings. A total of 370 (Gram-positive and catalase-negative) isolates were first molecularly analysed by means of randomly amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR). After strain differentiation (124 profiles), LAB were genetically identified at species level. The most frequently isolated LAB were lactococci, enterococci and streptococci. Lactobacilli, leuconostocs and pediococci were found at low levels. All strains belonging to the most numerous groups which are relevant in cheese production were characterized for their physiology, technological aptitudes and safety aspects. Although the majority of strains did not show a marked potential, the high biodiversity of wild LAB allowed the selection of a few strains with interesting properties in view of their use in traditional cheese productions as starter and non starter inocula.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2009-01-01 |