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Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products


Properties of mesophilic lactic acid bacteria from raw milk and naturally fermented raw milk products



Netherlands Milk and Dairy Journal 50(2): 319-332



ISSN/ISBN: 0028-209X

In various rural regions in Europe the use of industrial starter cultures for preparation of fermented milk products is not yet practised. Mesophilic lactic acid bacteria, isolated from raw milk and products from these regions and from home-brewed kefir produced in Ireland, were genotypically typed on the basis of 16S rRNA sequences. Various phenotypic characteristics were also determined. Selected strains were studied with respect to casein hydrolysis, and to the production of flavour compounds in milk, in a cheese paste (Ch-easy) model and in real cheese. Virtually all Lactococcus lactis isolates had the phenotypic characteristics of the subspecies lactis. However, 30% of these had the subsp. cremoris genotype, indicating that they differ from lactococci present in commercial cheese starters. One strain appeared to have a cell wall protease variant which differed from the known P-type proteases of lactococci in both hydrolytic activity and amino acid composition. A number of typical flavour characteristics were observed that normally are not or only poorly detected in Gouda-type cheese. Flavour formation in the Ch-easy model strongly correlated with results obtained in cheese. A number of these flavour characteristics were also detected after growth of the same strains in milk. GC-MS analysis showed the presence of high levels of 3-methylbutan-1-ol, methylaldehydes and ethylesters of fatty acids with selected bacterial strains. The results indicate that strains with 'new' or unusual properties may be present among the microflora in natural fermentations of milk.

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Accession: 002933036

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