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Microbial characterisation and stability of a farmhouse natural fermented milk from Spain
Author(s) -
ALEGRÍA ÁNGEL,
FERNÁNDEZ MARÍA ELENA,
DELGADO SUSANA,
MAYO BALTASAR
Publication year - 2010
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.1471-0307.2010.00601.x
Subject(s) - lactococcus lactis , lactobacillus plantarum , fermentation , food science , biology , lactobacillaceae , temperature gradient gel electrophoresis , typing , streptococcaceae , microbiology and biotechnology , lactobacillus , bacteria , chemistry , lactic acid , 16s ribosomal rna , genetics
This work reports the microbial characterisation of a farmhouse natural fermented milk (NFM) with good sensorial properties produced in Spain. Culturing and denaturing gradient gel electrophoresis (DGGE) analyses showed that Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris (approximate levels of 10 9 cfu/mL) were dominant in this NFM, while Lactobacillus plantarum appeared at a lower level (10 6 –10 7 cfu/mL). Repetitive extragenic palindromic (REP)‐PCR typing of the isolates identified single strains each of Lc. lactis subsp. lactis, Lc. lactis subsp. cremoris and Lb. plantarum . These three strains formed a stable microbial association which has been maintained for at least some decades.