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Characterization of lactococci isolated from milk produced in the Camembert region of Normandy
Author(s) -
Desmasures N.,
Mangin I.,
Corroler D.,
Guéguen M.
Publication year - 1998
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.1998.tb05264.x
Subject(s) - lactococcus lactis , biology , raw milk , rapd , genotype , lactose , 16s ribosomal rna , microbiology and biotechnology , lactococcus , fermented milk products , cheesemaking , food science , bacteria , lactic acid , gene , genetics , genetic diversity , population , demography , sociology
N. DESMASURES, I. MANGIN, D. CORROLER AND M. GUEGUEN. 1998. Thirty‐eight Lactococcus strains, isolated from raw milk produced in two dairy areas in Normandy, were identified at the phenotypic level. Only Lactococcus lactis strains with the lactis phenotype were found in the milk samples. Most strains fermented lactose (97%) and showed proteinase activity (76%). Isolates were characterized by RAPD technique and rRNA gene restriction analysis. More L. lactis strains with the lactis genotype were found in the first area, while L. lactis strains with the cremoris genotype predominated in the second area. RAPD was more efficient than rRNA gene restriction analysis in differentiating between strains with the subsp. lactis genotype. For L. lactis with the subsp. cremoris genotype, the second method gave a better result but there was poor discrimination between strains. Plasmid profiles were determined. Patterns ranged in size from 1·3 to 16·5 kbp, and 29 different profiles were found. Six groups of strains were determined, five of which were specific for the area of origin. It is suggested that the region of manufacture could influence organoleptic properties of cheeses because of different Lactococcus strains in the raw milk used for cheese making.