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Identification and characterization of Lactococcus starter strains in milk-based traditional fermented products in the region of Iran

机译:伊朗地区以牛奶为基础的传统发酵产品中乳球菌发酵菌株的鉴定与表征

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The aim of the present research was identification and investigation of technological attributes of Lactococcus starter strains from traditional dairy products collected from the countryside of Boroujerd in Iran. 33 samples were cultured on selective media M17 and typical colonies surveyed for morphological properties. Totally, 37 strains were isolated based on the diversity in cell morphology and identified using API galleries and carbohydrate fermentation includes 17 strains of Lactococcus lactis (45.96%), 12 strains of Lactococcus garvieae (32.43%) and 8 strains of Lactococcusplantarum (21.62%). Strains were appraised for hydrolysis of L-arginine, casein and starch. Furthermore, strains were evaluated for the ability to grow at temperature 10 °C, 45 °C and presence of 4% and 6.5% NaCl, antibiotic sensitivity, acidification ability, proteolytic and lipolytic activities. Generally, 3 strains of Lc.garvieae (GYLC1, BWLC1, DCLC1) and 7 strains of Lc. lactis (GCLC4, GWLC2, GWLC3, SWLC1, SWLC3, BCLC5, DYLC1) exposed the highest levels of technological properties in order to use as starter cultures.
机译:本研究的目的是鉴定和调查来源于伊朗Boroujerd农村地区的传统乳制品中的乳球菌发酵剂的技术特性。在选择培养基M17上培养了33个样品,并调查了典型菌落的形态特性。根据细胞形态的多样性,共分离出37株菌株,并通过API画廊进行鉴定。碳水化合物发酵包括乳酸乳球菌17株(占45.96%),加维乳球菌12株(占32.43%)和植物乳杆菌8株(占21.62%)。 。评价菌株用于水解L-精氨酸,酪蛋白和淀粉。此外,评估了菌株在10°C,45°C和4%和6.5%NaCl存在下的生长能力,抗生素敏感性,酸化能力,蛋白水解和脂解活性。通常,有3个加维乳杆菌菌株(GYLC1,BWLC1,DCLC1)和7个Lc。乳酸菌(GCLC4,GWLC2,GWLC3,SWLC1,SWLC3,BCLC5,DYLC1)暴露于最高水平的技术特性,以便用作发酵剂。

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