Lactic acid bacteria from Jijel’s traditional butter: Isolation, identification and major technological traits
DOI:
https://doi.org/10.3989/gya.2008.v59.i4.530Keywords:
Identification, Lactic acid bacteria, Technological properties, Traditional ButterAbstract
Twenty seven (27) lactic acid bacteria were isolated from Jijel’s traditional butter. These strains belong to three genera: Lactococcus, Lactobacillus and Leuconostoc. The results showed that Lactobacillus plantarum was the predominant species in this traditional butter. It appears that these strains have some interesting technological properties.
Downloads
References
Aktypis A, Kalantzopoulos G. 2003. Purification and characterization of thermophilin ST-1, a novel bacteriocin produced by Streptococcus thermophilus ACA-DC 0001. Lait. 83, 365-378. doi:10.1051/lait:2003024
Bouzar F, Cerning J, Desmazeaud M. 1996. Exopolysaccharide production in milk by Lactobacillus delbrueckii ssp.bulgaricus CNRZ 1187 and by two colonial variants. J. Dairy Sci. 79, 205-211.
Brink Ten BM, Minekns JMBM, Vander Vossen RJ, Huis in’t Veld JHJ. 1994. Anti microbial activity of lactobacilli. J. Appl. Bacteriol. 77, 140-148.
Colman G, Ball LC. 1984. Identification of Streptococci in a medical laboratory. J. Appl. Bacteriol. 57, 1-14.
Fleming HP, Etchells JL, Costilow RN. 1975. Microbial inhibition of isolates of Pediococcus from cucumber brine. Appl. Environ. Microbiol. 30, 1040-1042.
Gibson T, Abdelmalek Y. 1945. The formation of carbon dioxide by lactic acid bacteria and Bacillus licheniformis and a cultural method of detecting the process. J. Dairy. Res. 14, 35-44.
Guiraud JP. 1998. Microbiologie alimentaire. Dunod, Paris, 143-144.
Holt JG, Krieg NR, Sneath PH, Staley JT, Williams ST. 1994. Bergey’s manual of determinative bacteriology, Ninth Edition, Williams and Wilkins, London, UK.
Kacem M, Zadi-Karam H, Karam NE. 2004. Isolation of lactic acid bacteria for its possible use in the fermentation of green Algerian olives. Grasas y Aceites 55 (4) 385-393.
Leveau JY, Bourgeois CM. 1980. Techniques d’analyse et de contrôle dans les industries agro alimentaires. Tech et Doc, Lavoisier 334-353.
Leveau JY, Bouix M, De Roissart H. 1991. La flore lactique. Techniques d’analyse et de contrôle dans les industries agro alimentaires. Tech et Doc, Lavoisier 152- 186.
Leisner JJ, Pot B, Christensen H, Rusul G, Olsen JO, Wee BW, Muhammad K, Ghazali HM. 1999. Identification of lactic acid bacteria from Chili Bo, a Malaysian food ingredient. Appl. Environ. Microbiol. 65, 599-605.
Patricia RM, Tuinier R, Kaning M, Zoon P. 2002. Role of exopolysaccharides produced by Lactococcus lactis subsp. cremoris on the viscosity of fermented milk. Int. Dairy. J. 12, 689- 695. doi:10.1016/S0958-6946(01)00161-3
Parente E, Ricciardi A. 1999. Production, recovery and purification of bacteriocins from lactic acid bacteria. Appl. Microbiol. Biotechnol. 52, 628- 638. doi:10.1007/s002530051570. PMid:10570809
Parvez S, Malik KA, Kang AH, Kim HY. 2006. Probiotics and their fermented food products are beneficial for health. J. Appl. Microbiol. 100, 1171- 1185. doi:10.1111/j.1365-2672.2006.02963.x. PMid:16696665
Peterson SD, Marshall RT, Heymann H. 1990. Peptidase profiling of lactobacilli associated with Cheddar cheese and its application to identification and selection of strains of Cheeseripening studies. J. Dairy. Sci. 73, 1454-1464.
Rodríguez E, González B, Gaya P, Núñez M, Medina M. 2000. Diversity of bacteriocins produced by lactic acid bacteria isolated from raw milk. Int. Dairy. J. 10, 7-15. doi:10.1016/S0958-6946(00)00017-0
Sagdic O, Arici M, Simsek O. 2002. Selection of starters for traditional Turkish yayik butter made from yoghurt. Food Microbiol. 19, 303-312. doi:10.1006/fmic.2002.0489
Savadogo TO, Ouattara C, To T, Bassole IH, Traore SA. 2006. Bacteriocins and lactic acid bacteria. Afr. J. Biotechnol. 5, 678-683.
Sharpe ME. 1979. Identification of lactic acid bacteria, in Skinner FA, Lovelock DW (Eds), Identification methods for microbiologists, Academic Press, London, pp. 233-259.
Soomro AH, Musad T, Kiran A. 2002. Role of lactic acid bacteria (LAB) in food preservation and human health. Pak. J. Nutr. 1, 20-24.
Vuillemard JC, Amiot J, Gauthier S. 1986. Evaluation de l’activité protéolytique de bactéries lactiques par une méthode de diffusion sur plaque. Microbiol. Alim. Nutr. 3, 327-332.
Yamamoto Y, Murosaki S, Yamauchi R, Kato K, Sone Y. 1994. Structural study on exocellular polysaccharide produced by Lactobacillus helveticus TY 1-2. Carbohydr. Res. 261, 67-78. doi:10.1016/0008-6215(94)80006-5. PMid:8087810
Zambou-Ngoufak F, Nour El Noda A, Mbianpo- Tchouanguep F, El-Soda M. 2004. Effect of ropy and capsular exopolysaccharides producing strain of Lactobacillus plantarum 162RM on characteristics and functionality of fermented milk and soft kareish type cheese. Afr. J. Biotechnol. 3, 512-518.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2008 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.
