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Isolation and characterization of Lactobacillus strains involved in koumiss fermentation
Author(s) -
DANOVA SVETLA,
PETROV KALOYAN,
PAVLOV PLAMEN,
PETROVA PENKA
Publication year - 2005
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/j.1471-0307.2005.00194.x
Subject(s) - lactic acid , fermentation , lactobacillus plantarum , food science , lactobacillaceae , isolation (microbiology) , bacteria , lactobacillus buchneri , fermentation starter , lactobacillus , chemistry , strain (injury) , yeast , microbiology and biotechnology , biology , biochemistry , genetics , anatomy
Koumiss is a slightly alcoholic fermented milk beverage, originally obtained by using natural mix starters (lactic acid bacteria and yeast). Seven Lactobacillus strains from lyophilized koumiss were isolated and identified as L. salivarius, L. buchneri and L. plantarum. The process of lactic acid fermentation caused by koumiss strains was faster (9–13 h) than that with other lactobacilli. The conversion ratio of glucose to lactic acid ranged from 47% to 79% and was strain dependent. All strains were resistant to low pH. Three of the strains isolated were viable during prolonged cold storage in fermented milk (3 weeks at 4°C).