کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2063524 1076684 2006 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Biodiversity of lactic acid bacteria in Romanian dairy products
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک بوم شناسی، تکامل، رفتار و سامانه شناسی
پیش نمایش صفحه اول مقاله
Biodiversity of lactic acid bacteria in Romanian dairy products
چکیده انگلیسی

Traditionally fermented dairy products are still a very important part of the daily food in Romania, especially for people living in the countryside. To study the biodiversity of lactic acid bacterium strains of these products, 110 samples (raw and fermented milk, sour cream, and cheese) were collected from farm houses, monasteries, and local markets throughout Romania. Lactic acid bacteria (LAB) were isolated using six different cultivation conditions. All 599 isolates were tested for their Gram reaction, catalase activity, and morphology. A rep-PCR fingerprinting technique with the (GTG)5 primer and, in some cases SDS–PAGE of total cell proteins and 16S rRNA gene sequencing were used to cluster and/or identify the LAB. The biodiversity of the isolated strains was correlated with the type of product and/or technology applied. The most frequent LAB found in Romanian raw milk and fermented dairy products were Lactococcus lactis, Leuconostoc spp., and Enterococcus spp. Among the latter, a new species E. saccharominimus was found.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Systematic and Applied Microbiology - Volume 29, Issue 6, 11 September 2006, Pages 487–495
نویسندگان
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