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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제28권 제11호
- 발행연도
- 2018.1
- 수록면
- 1,834 - 1,845 (12page)
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초록· 키워드
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The lactobacilli associated with a fermented goat milk product from Tajikistan were isolated to characterize their technological properties and antibiotic resistances in order to assess their suitability for development as starter cultures. In this study, twenty three strains were identified by 16S rRNA sequencing as typical dairy-associated lactic acid bacterial strains, i.e. L. plantarum, L. pentosus, L. delbrueckii, L. helveticus and L. paracasei. These strains were generally susceptible to most antibiotics tested in this study and this allowed a selection of strains as safe starters. The draft genomes of four representative strains were sequenced and the number of contigs of the four assembled genomes ranged from 51 to 245 and the genome sizes ranged from 1.75 to 3.24 Mbp. These representative strains showed differences in their growth behavior and pH-reducing abilities in in vitro studies. The co-inoculation of these Lactobacillus spp. strains together with a yeast Kluyveromyces marxianus MBT-5698, or together with the yeast and an additional Streptococcus thermophilus MBT-2, led to a pH reduction to 3.4 after 48 h. Only in the case of fermentation inoculated with the co-culture, the viscosity of the milk increased noticeably. In contrast, fermentations with single strains did not lead to gelation of the milk or to a decrease in the pH after 24h. The results of this study provide a comprehensive understanding of the predominant lactobacilli related to Tajikistani fermented milk products.
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참고문헌 (44)
참고문헌 신청
Holzapfel WH. / 2002 / Appropriate starter culture technologies for small-scale fermentation in developing countries / Int. J. Food Microbiol 75:197~212
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci. Technol 15:67~78
Oguntoyinbo FA / 2016 / Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains / Int. J. Food Microbiol 238:103~112
Tamang JP / 2016 / Review:diversity of microorganisms in global fermented foods and beverages / Front Microbiol 7:377
Blandino A / 2003 / Cereal-based fermented foods and beverages / Food Res. Int 36:527~543
Leroy F / 2004 / Lactic acid bacteria as functional starter cultures for the food fermentation industry / Trends Food Sci. Technol 15:67~78
Oguntoyinbo FA / 2016 / Fermentation of African kale (Brassica carinata) using L. plantarum BFE 5092 and L. fermentum BFE 6620 starter strains / Int. J. Food Microbiol 238:103~112
Tamang JP / 2016 / Review:diversity of microorganisms in global fermented foods and beverages / Front Microbiol 7:377
Blandino A / 2003 / Cereal-based fermented foods and beverages / Food Res. Int 36:527~543
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