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Optimising detection of acidification kinetics diversity in Lactococcus lactis subsp. lactis using SDS ‐ PAGE protein fingerprinting as screening method
Author(s) -
Tabla Rafael,
Molina Felipe,
Rebollo José E.,
Roa Isidro
Publication year - 2019
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 - 10.1111/1471-0307.12584
Subject(s) - lactococcus lactis , starter , peptide mass fingerprinting , fermentation starter , fermentation , chemistry , food science , microbiology and biotechnology , lactococcus , biochemistry , biology , bacteria , lactic acid , proteomics , genetics , gene
Cell‐free extracts from 157 Lactococcus lactis strains isolated from Artisan cheese were screened by protein fingerprinting previous to their technological characterisation. The strains were classified according to their electrophoretic patterns into five groups. A set of strains representing the different clusters were selected to study their acidifying activity in milk. Time and rate feature points, as well as the shape of the acidification curves, resulted in six different fermentation kinetics, mostly consistent with the electrophoretic groups. Thus, selection of native strains as starter cultures based on their acidifying activity could be optimised by protein fingerprinting.