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Functional properties and safety assessment of lactic acid bacteria isolated from goat colostrum for application in food fermentations
Author(s) -
Ruiz Patricia,
Barragán Iris,
Seseña Susana,
Palop María Llanos
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12293
Subject(s) - colostrum , microbiology and biotechnology , lactic acid , biology , rapd , bacteria , food science , medicine , population , genetics , environmental health , antibody , genetic diversity , immunology
Thirty representative isolates from genotypes obtained after RAPD ‐ PCR analysis of 191 presumptive LAB isolates from goat colostrum were assessed. They were identified as Leu. mesenteroides, Leu. lactis and Lac. garvieae . Only Lac. garvieae P27M15 showed a high resistance to low pH , while 93.3% of the isolates retained their viability after exposure to bile salts. Leu. lactis V22M11, V42M18 and V23M15 displayed the best technological properties. Lac. garvieae P27M15 and Leu. lactis V22M11, V42M18 and V23M15 were susceptible to 8 of the 13 antibiotics assayed. Therefore, it can be concluded that the isolates P27M15, V22M11, V42M18 and V23M15, showing potentially important properties, could be valuable for practical applications in biotechnological processes.