Selected properties of lactic acid bacteria isolated from raw cow's milk | Zendy

Jana Bezeková | Zendy; Monika Lavová | Zendy; Miroslav Kročko | Zendy; Margita Čanigová | Zendy

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Selected properties of lactic acid bacteria isolated from raw cow's milk

Author(s) -

Jana Bezeková,

Monika Lavová,

Miroslav Kročko,

Margita Čanigová

Publication year - 2012

Publication title -

potravinarstvo slovak journal of food sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.259

H-Index - 12

eISSN - 1338-0230

pISSN - 1337-0960

DOI - 10.5219/177

Subject(s) - lactic acid , titratable acid , raw milk , food science , bacteria , lactobacillus , lactobacillus helveticus , chemistry , strain (injury) , gram positive bacteria , biology , microbiology and biotechnology , fermentation , genetics , anatomy

For the identification of lactic acid bacteria derived from raw cow's milk, 151 colonies were isolated. The grow conditions of lactic acid bacteria were at temperature 37 °C for 3 days on MRS medium. Based on microscopical preparation, negative catalase and Gram-positive test were 81 isolates confirmed as genus Lactobacillus. Out of these, 9 isolates were evaluated for acidifying activity in UHT milk at 25 °C, 30 °C and 37 °C at regular intervals during 24 hours. The average count of NSLAB lactobacilli in raw cow's milk reached the value 1.54.10⁴ KTJ.ml^-1. It was found that all tested strains of lactobacilli did not cause significant changes of titratable acidity in milk at 25 °C and 30 °C. Only one strain significantly improved the titratable acidity of milk at 37 °C after 24 hours. The acidity reached the value from 7.5 °SH to 41.9 °SH. This strain was confirmed by PCR method as Lactobacillus helveticus. doi:10.5219/177