首页|Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
Isolation and characterization of aroma producing lactic acid bacteria from artisanal white cheese for multifunctional properties
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NSTL
Elsevier
The aim of this study is to isolate and characterize potential aroma producing lactic acid bacteria with some probiotic properties from artisanal cheese environment. For this purpose, 40 of lactic acid bacteria isolates were obtained from traditionally produced White cheese samples. They were preliminary characterized in Enterococcus genus by morphological, physiological, biochemical tools. Technological properties such as milk acidifying, lipolytic and proteolytic activities were also screened. Most of them were good acid producers. Aroma producing ability was determined by diacetyl production and among 40 isolates, 18 of them could produce this compound. DNA isolation and 16 S rRNA ribosomal gene sequence analysis of selected isolates indicated that they were identified as E. faecium, E. faecalis and E. durans. Aroma producers were screened for their probiotic characteristics and they showed variable acid tolerance, hydrophobicity, auto-aggregation, antimicrobial activity and antibiotic sensitivity. All of them tolerated bile salt. In conclusion, particularly two isolate, MD 30 and MD 38 identified as E. faecium were found to be the most promising bacteria due to both technological and probiotic traits.
EnterococcusRaw milk cheeseProbioticDiacetyl production
NSTL
Elsevier
