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Identification and characterization of homofermentative mesophilic Lactobacillus strains isolated from artisan starter‐free cheeses
Author(s) -
López S.,
Mayo B.
Publication year - 1997
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1046/j.1472-765x.1997.00197.x
Subject(s) - starter , mesophile , biology , fermentation starter , lactobacillaceae , lactobacillus casei , microbiology and biotechnology , strain (injury) , food science , bacteria , lactobacillus , cheesemaking , lactic acid , fermentation , genetics , anatomy
Fifty‐six strains of mesophilic lactobacilli from hand‐made cheeses made without starters havebeen isolated, identified and characterized. Of these, 21 strains were classified as Lactobacillusplantarum , 18 as Lact. casei subsp. pseudoplantarum, 10 as Lact. curvatus , five as Lact. casei subsp. casei , and two remained unidentified. The numericalclassification of these strains, based on 80 different physiological and morphologicalcharacteristics, correlated well with the phenotypic classification. Most of the technologicallyimportant traits have been examined in these strains, which will allow the selection of some ofthem to be tested as adjunct cultures in the manufacture of dairy products.