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Artículo

Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation

Hebert, Elvira MariaIcon ; Raya, Raul RicardoIcon ; Tailliez, P.; Savoy, GracielaIcon
Fecha de publicación: 07/2000
Editorial: Elsevier Science
Revista: International Journal of Food Microbiology
ISSN: 0168-1605
Idioma: Inglés
Tipo de recurso: Artículo publicado

Resumen

The technological relevant characteristics of five homofermentative lactobacilli strains, isolated from natural fermented hard cheeses, were studied. Isolates CRL 581 and CRL 654, from Argentinian artesanal hard cheeses, and isolates CRL 1177, CRL 1178, and CRL 1179, from Italian Grana cheeses, were identified as Lactobacillus delbrueckii subsp. lactis and Lactobacillus helveticus, respectively, by physiological and biochemical tests, SDS-PAGE of whole-cell proteins and sequencing of the variable (V1) region of the 16S ribosomal DNA. All strains showed high levels of β- galactosidase activity. However, proteolytic activity varied widely among isolates. Strains CRL 581, CRL 654, and CRL 1177 hydrolyzed α- and β- caseins and were able to coagulate reconstituted skim milk in less than 16 h at 42°C. According to the substrate specificity, these proteinases have a caseinolytic activity comparable to that of the P(III)-type of lactococcal proteinases. No strains produced inhibitor substances (bacteriocin) and all were insensitive to attack by 14 L. helveticus- and L. delbrueckii subsp. lactis-specific bacteriophages.
Palabras clave: Lactobacillus Delbrueckii Subsp. Lactis , Lactobacillus Helveticus , Starter Cultures
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Atribución-NoComercial-SinDerivadas 2.5 Argentina (CC BY-NC-ND 2.5 AR)
Identificadores
URI: http://hdl.handle.net/11336/38147
DOI: http://dx.doi.org/10.1016/S0168-1605(00)00282-8
URL: https://www.sciencedirect.com/science/article/pii/S0168160500002828
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Articulos(CERELA) [803]
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Hebert, Elvira Maria; Raya, Raul Ricardo; Tailliez, P.; Savoy, Graciela; Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation; Elsevier Science; International Journal of Food Microbiology; 59; 1-2; 7-2000; 19-27
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