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Characterisation of lactic acid bacteria isolated from the Georgian, yoghurt‐like Matsoni
Author(s) -
Kakabadze Elene,
Zago Miriam,
Rossetti Lia,
Bonvini Barbara,
Tidona Flavio,
Carminati Domenico,
Chanishvili Nina,
Giraffa Giorgio
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 - 10.1111/1471-0307.12589
Subject(s) - streptococcus thermophilus , lactobacillus rhamnosus , starter , lactic acid , lactobacillus , bacteria , food science , biology , fermentation , microbiology and biotechnology , genetics
Matsoni is a traditional Caucasian fermented milk product, characterised by a lactic acid bacteria ( LAB ) microbiota. Objectives of the present study were to isolate and identify the LAB of Matsoni samples collected from various Georgian areas and to study their technological characteristics. About 300 LAB from 71 samples of Matsoni were isolated and characterised. The species most representatives were Lactobacillus delbrueckii , Streptococcus thermophilus and Lactobacillus rhamnosus . This study highlighted a high degree of biodiversity and a specific geographical distribution of the dominant LAB present in artisanal Matsoni. Some strains showed technological features useful to design a multistrain starter culture for Matsoni.