| Autor: |
Obioha PI; Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK. promiselynda@yahoo.com., Ouoba LII; Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK.; Ouoba-Consulting, London, UK., Anyogu A; Applied Biotechnology Research Group, School of Life Sciences, College of Liberal Arts and Sciences, University of Westminster, 115 New Cavendish Street, London, W1W 6UW, UK., Awamaria B; Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK., Atchia S; Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK., Ojimelukwe PC; Michael Okpara University of Agriculture, Umudike, Abia, Nigeria., Sutherland JP; Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK., Ghoddusi HB; Microbiology Research Unit, School of Human Sciences, London Metropolitan University, 166-220 Holloway Road, London, N7 8DB, UK. |
| Abstrakt: |
The aim of this research was to identify the key lactic acid bacteria associated with the fermentation of dairy traditional fermented products for developing starter cultures for controlled fermentation. A total of 100 lactic acid bacteria (LAB) were isolated from dairy traditional fermented products. Samples were obtained from eight producers in the South East of Nigeria. Isolates were identified by phenotypic and genotypic techniques including rep-PCR genotyping and sequencing of the 16S rRNA, pheS and rpoA genes. Isolates were characterised for antimicrobial activity against foodborne pathogens, exopolysaccharide (EPS) production and survival at low pH and in the presence of bile salts. All isolates clustered into 11 distinct rep-PCR groups and were identified as Lactobacillus fermentum (40%), Lactobacillus delbrueckii (23%), Streptococcus thermophilus (22%), Streptococcus infantarius (10%), Lactobacillus senioris (2%), Leuconostoc pseudomesenteriodes (2%) and Enterococcus thailandicus (1%). Lactobacillus fermentum showed a broad spectrum antimicrobial activity and survival at low pH, while Lactobacillus delbrueckii was able to tolerate low pH and produce EPS. All isolates survived in vitro exposure to 1% (w/v) bile salts over a 3-h period. L. fermentum, L. delbrueckii and S. thermophilus could be used to simulate the fermentation of dairy traditional fermented products. |
Full text from SpringerLink